Shaved Watermelon Radish and Asparagus Salad with Castelvetrano Olives and Gouda

This salad is a beautiful mosaic of complementary textures and fresh spring flavors. Look for magenta-centered watermelon radishes at farmers’ markets. If you can’t track them down, substitute another radish variety. Castelvetranos are big, buttery, bright green olives that are found at most specialty markets. White balsamic vinegar adds sweet acidity without the dark color of regular balsamic, allowing the vibrant colors of this dish to shine.

• 
  
  60 medium-large asparagus spears, ends trimmed or snapped away
  
  


• 
  
  2 cups Castelvetrano olives
  
  


• 
  
  Good-quality extra-virgin olive oil for dressing
  
  


• 
  
  White balsamic vinegar for dressing
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly cracked pepper
  
  


• 
  
  4 medium watermelon radishes, trimmed
  
  


• 
  
  5 oz. Gouda or other semifirm cheese
  
  

Have ready a steamer rack and a pan of simmering water. Fill a large bowl with ice water and place near the stove. Line a platter with a double thickness of paper towels and place near the ice water. Working in batches, arrange about one-third of the asparagus on the steamer rack and place the rack over the water, making sure the water is 1 inch or so below the rack. Cover the pan with a tight-fitting lid and steam the asparagus until crisp-tender, about 3 minutes. Using tongs, immediately transfer the asparagus to the bowl of ice water. Let cool for a few minutes and then transfer the asparagus to the towel-lined platter and blot dry. Repeat with the remaining asparagus, steaming and cooling them in two batches.

Using a sharp paring knife, slice each asparagus spear in half lengthwise, or in thirds if the spears are particularly thick. Set aside.

Pit the olives by crushing them with the side of a chef’s knife or other
hard, flat object. Work the pits out with your fingers and discard.
Place the olives back into the olive juice (to keep their bright green
color) and refrigerate until needed.

Place the asparagus in a bowl
and toss with just enough olive oil to coat without leaving a puddle at
the bottom of the bowl. Drizzle with a splash of vinegar, season with
salt and pepper, and then gently toss again. Arrange the asparagus on a
platter or divide among individual salad plates.

Using a mandoline set on the narrowest setting, shave the radishes into rounds and place in a bowl. Toss the radish slices with just enough olive oil to coat, add a splash of vinegar, and then season with salt and pepper and toss again. Spread the radish slices across the center of the plated asparagus. Drain the olives and scatter them around the platter or plates. Using a vegetable peeler, shave thin slices of the cheese over the top. Garnish with pepper and serve immediately.

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.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Big pinch cayenne
  
  


• 
  
  2 oz. crabmeat picked over and shredded (scant 1/4 cup)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Fresh lemon juice, to taste
  
  


• 
  
  Paprika for sprinkling (optional)
  
  

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, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Steamed Artichokes with Tarragon-Mustard Vinaigrette

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.

For the vinaigrette

• 
  
  1 small shallot, minced
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  Sea salt
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. whole-grain mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

For the artichokes

• 
  
  Six 1x3-inch strips lemon zest, white pith removed
  
  


• 
  
  1 Tbs. black peppercorns
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  2 thyme sprigs
  
  


• 
  
  Two 3- to 4-inch sprigs fresh tarragon
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large artichokes, trimmed 
  
  

Make the vinaigrette

Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

In a 6- to 8-quart stockpot, combine 2 cups water with the lemon zest, peppercorns, bay leaves, thyme, tarragon, and 1 tsp. salt and bring to a boil over high heat. Put a steamer basket in the pot and arrange the artichokes bottom side down in the basket. Sprinkle the artichokes with 1 tsp. salt. Cover, reduce the heat to a simmer, and steam until completely tender and the leaves pull away easily, 30 to 45 minutes. Serve the artichokes hot or at room temperature with individual dipping bowls of the vinaigrette.

Clams with Basil Broth

Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal. 

• 
  
  4 lb. littleneck clams
  
  


• 
  
  3/4 cup finely diced yellow onion
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1-1/2 tsp. minced garlic
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Scrub the clams with a brush under cold water to remove any sand; rinse well. Discard any with cracked shells or open shells that don’t close when tapped firmly against the counter.

In a 5- to 6-quart pot, combine the onion, wine, garlic, and 1 cup water; bring to a boil over high heat. Add the clams, cover, and steam until they open, about 5 minutes—begin checking the clams early to avoid overcooking.

Transfer the clams to serving bowls, discarding any that don’t open. Stir the basil into the cooking liquid, season to taste with salt and pepper, and pour over the clams. Serve immediately.

Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

• 
  
  2 large cloves garlic, peeled
  
  


• 
  
  2 oz. fresh cilantro (about 2 cups)
  
  


• 
  
  1 oz. fresh flat-leaf parsley (about 1 cup)
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1/2 tsp. sweet or hot paprika
  
  


• 
  
  1/2 tsp. cumin seeds, toasted and ground
  
  


• 
  
  Sea salt
  
  


• 
  
  2 lb. slender green beans, trimmed
  
  


• 
  
  1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
  
  


• 
  
  Freshly ground black pepper
  
  

Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.

Warm Potato Salad with Lemon and Fresh Herbs

This simple side dish is a refreshing departure from mayonnaise-based potato salads. The warm potatoes soften the raw garlic’s flavor and make the herbs more aromatic.

• 
  
  1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large cloves garlic, finely chopped
  
  


• 
  
  1 cup lightly packed fresh flat-leaf parsley
  
  


• 
  
  1/2 cup lightly packed fresh basil
  
  


• 
  
  1/2 cup thinly sliced chives
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  

In a large, wide pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium high heat. Arrange the potatoes in an even layer in the steamer and sprinkle with 1/2 tsp. salt. Cover and steam, carefully stirring every 5 minutes or so, until the potatoes are just tender, 10 to 15 minutes total. Let cool briefly and then transfer to a large bowl.

While the potatoes are steaming, finely grate the zest from the lemon and then juice the lemon. Put the zest in a food processor and set the juice aside. Add the garlic to the food processor and pulse a few times. Add the herbs and pulse to coarsely chop. Add the olive oil, 1 tsp. salt, and 1/2 tsp. pepper and pulse until the mixture is fairly homogenous, scraping down the sides of the bowl as necessary. (Avoid overprocessing or the herbs will heat up and discolor; 10 to 12 pulses should do.) Add 3 Tbs. of the lemon juice and pulse once to mix.

Drizzle the herb mixture over the potatoes and toss gently to combine. Season to taste with more salt or lemon juice. Serve warm.

Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

• 
  
  1-1/2 cups couscous
  
  


• 
  
  1/2 cup water
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  2 green bell peppers, roasted and diced 
  
  


• 
  
  2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
  
  


• 
  
  1 small cucumber, peeled, seeded, and diced
  
  


• 
  
  1 hot green or red chili pepper (jalapeño or serrano), minced 
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped fresh cilantro or coriander leaves
  
  


• 
  
  5 Tbs. extra virgin olive oil
  
  


• 
  
  2 to 4 Tbs. lemon juice
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/4 tsp. sweet paprika
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  Freshly ground black pepper
  
  

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Steamed Artichokes with Tarragon-Mustard Vinaigrette

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.

For the vinaigrette

• 
  
  1 small shallot, minced
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  Sea salt
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. whole-grain mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

For the artichokes

• 
  
  Six 1x3-inch strips lemon zest, white pith removed
  
  


• 
  
  1 Tbs. black peppercorns
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  2 thyme sprigs
  
  


• 
  
  Two 3- to 4-inch sprigs fresh tarragon
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large artichokes, trimmed 
  
  

Make the vinaigrette

Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

In a 6- to 8-quart stockpot, combine 2 cups water with the lemon zest, peppercorns, bay leaves, thyme, tarragon, and 1 tsp. salt and bring to a boil over high heat. Put a steamer basket in the pot and arrange the artichokes bottom side down in the basket. Sprinkle the artichokes with 1 tsp. salt. Cover, reduce the heat to a simmer, and steam until completely tender and the leaves pull away easily, 30 to 45 minutes. Serve the artichokes hot or at room temperature with individual dipping bowls of the vinaigrette.

Vodka-Steamed Lobsters with Tomato-Thyme Butter Sauce

Steaming the lobsters with vodka, sugar, and salt gives the meat a subtle sweetness. The flavorful cooking liquid then becomes the base for a buttery dipping sauce.Video
Watch a step-by-step video to learn how to kill lobsters humanely.

• 
  
  1/2 cup vodka
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 whole live lobsters (1-3/4 lb. each)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small shallot, finely chopped (3 Tbs.)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  Big pinch crushed red pepper flakes
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 Tbs. cold unsalted butter, cut into 2 pieces
  
  


• 
  
  Freshly ground black pepper
  
  

In a tall stockpot, bring 5 cups water, the vodka, sugar, and 1 tsp. salt to a boil over medium-high heat. Meanwhile, kill the lobsters.


Add the lobsters to the pot and steam, covered, until they’re bright red and a small leg easily pulls away from the body, about 10 minutes. Transfer the lobsters to a platter and tent with foil to keep warm.


Discard all but 2 cups of the lobster cooking liquid. Vigorously boil the remaining liquid in the stockpot, skimming off any foam, until reduced to 1/2 cup, about 9 minutes.


Heat the oil in an 8-inch skillet over medium-low heat. Add the shallot, thyme, garlic, and red pepper flakes and cook, stirring often, until soft, 2 to 3 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Add the reduced cooking liquid, increase the heat to medium, and simmer for 2 minutes. Remove from the heat and swirl in the butter, 1 Tbs. at a time, until melted. Season to taste with salt and pepper.


Serve the lobsters with the dipping sauce on the side.

Steamed Mussels with Wine, Garlic & Parsley

• 
  
  3-1/2 to 4 lb. mussels
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  6 medium cloves garlic, finely chopped
  
  


• 
  
  4 shallots, thinly sliced
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  1-1/2 cups dry white wine, such as Sauvignon Blanc or any other crisp, herbal white wine
  
  


• 
  
  3/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  Good-quality crusty bread, sliced or torn into pieces, for serving
  
  

Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes.

Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.

Warm Potato Salad with Lemon and Fresh Herbs

This simple side dish is a refreshing departure from mayonnaise-based potato salads. The warm potatoes soften the raw garlic’s flavor and make the herbs more aromatic.

• 
  
  1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large cloves garlic, finely chopped
  
  


• 
  
  1 cup lightly packed fresh flat-leaf parsley
  
  


• 
  
  1/2 cup lightly packed fresh basil
  
  


• 
  
  1/2 cup thinly sliced chives
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  

In a large, wide pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium high heat. Arrange the potatoes in an even layer in the steamer and sprinkle with 1/2 tsp. salt. Cover and steam, carefully stirring every 5 minutes or so, until the potatoes are just tender, 10 to 15 minutes total. Let cool briefly and then transfer to a large bowl.

While the potatoes are steaming, finely grate the zest from the lemon and then juice the lemon. Put the zest in a food processor and set the juice aside. Add the garlic to the food processor and pulse a few times. Add the herbs and pulse to coarsely chop. Add the olive oil, 1 tsp. salt, and 1/2 tsp. pepper and pulse until the mixture is fairly homogenous, scraping down the sides of the bowl as necessary. (Avoid overprocessing or the herbs will heat up and discolor; 10 to 12 pulses should do.) Add 3 Tbs. of the lemon juice and pulse once to mix.

Drizzle the herb mixture over the potatoes and toss gently to combine. Season to taste with more salt or lemon juice. Serve warm.

Steamed Artichokes with Tarragon-Mustard Vinaigrette

Steaming is the most basic way to cook artichokes. In this recipe, aromatics like peppercorns and bay leaves in the cooking water add extra flavor.

For the vinaigrette

• 
  
  1 small shallot, minced
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  Sea salt
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. whole-grain mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh tarragon
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

For the artichokes

• 
  
  Six 1x3-inch strips lemon zest, white pith removed
  
  


• 
  
  1 Tbs. black peppercorns
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  2 thyme sprigs
  
  


• 
  
  Two 3- to 4-inch sprigs fresh tarragon
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 large artichokes, trimmed 
  
  

Make the vinaigrette

Mix the shallot with the vinegar and 2 pinches sea salt and let sit for 5 minutes to mellow the flavors. Whisk in the two mustards and then slowly whisk in the olive oil in a slow, steady stream. When the oil has been incorporated, add the tarragon and parsley.

Prepare the artichokes

In a 6- to 8-quart stockpot, combine 2 cups water with the lemon zest, peppercorns, bay leaves, thyme, tarragon, and 1 tsp. salt and bring to a boil over high heat. Put a steamer basket in the pot and arrange the artichokes bottom side down in the basket. Sprinkle the artichokes with 1 tsp. salt. Cover, reduce the heat to a simmer, and steam until completely tender and the leaves pull away easily, 30 to 45 minutes. Serve the artichokes hot or at room temperature with individual dipping bowls of the vinaigrette.

Pork Tamales with Double-Chile Sauce

There are different styles of tamales throughout Latin America, but their essential components—masa, a filling, and a wrapper—are the same. Wrapped in corn husks and served with a smoky chile sauce, these are traditionally Mexican.

For the pork filling

• 
  
  2 to 3 Tbs. lard or vegetable oil
  
  


• 
  
  3- to 3½-lb. boneless pork shoulder or Boston butt, cut into 3-inch chunks and trimmed
  
  


• 
  
  1 medium white onion, roughly chopped
  
  


• 
  
  6 medium cloves garlic, lightly smashed and peeled
  
  


• 
  
  4 dried bay leaves, toasted 
  
  


• 
  
  2 to 3 sprigs fresh thyme, marjoram, or mild oregano, or 1 Tbs. dried Mexican oregano
  
  


• 
  
  2 to 3 whole cloves
  
  


• 
  
  1 to 2 guajillo, New Mexico, ancho, chipotle, or other dried red chiles, toasted, stemmed, and seeded
  
  


• 
  
  1-1/2 tsp. kosher salt
  
  


• 
  
  1 tsp. whole black peppercorns
  
  


• 
  
  1 tsp. whole allspice berries
  
  

For the chile sauce

• 
  
  2 Tbs. lard or vegetable oil
  
  


• 
  
  1 medium white onion, roughly chopped (about 2 cups)
  
  


• 
  
  2 medium heads garlic, peeled (about 35 cloves)
  
  


• 
  
  6 ancho chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
  
  


• 
  
  3 guajillo chiles, toasted, stemmed, seeded, soaked in very hot water for 15 minutes, and drained
  
  


• 
  
  2 cups canned, puréed fire-roasted or regular tomatoes
  
  


• 
  
  2 cups (approximately) reserved pork cooking broth or lower-salt chicken broth
  
  


• 
  
  1 Tbs. tamale-grind masa harina
  
  


• 
  
  1 Tbs. brown sugar or honey; more as needed
  
  


• 
  
  1 tsp. cumin seed, toasted and ground
  
  


• 
  
  1/2 tsp. dried Mexican oregano, toasted (optional)
  
  


• 
  
  1/2 tsp. ground allspice
  
  


• 
  
  1/4 tsp. ground cloves
  
  


• 
  
  Kosher salt
  
  


• 
  
  One 2- to 3-inch cinnamon stick
  
  

For the masa

• 
  
  3-1/2 cups tamale-grind masa harina
  
  


• 
  
  12 oz. (1-1/2 cups) lard, unsalted butter, vegetable shortening, or a combination, softened
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 to 2-1/2 cups reserved pork cooking broth
  
  


• 
  
  40 dried corn husks
  
  

Make the pork filling

Heat the lard or oil in a heavy-duty 8-quart pot over medium-high heat. Working in batches, cook the pork until well browned, 3 to 4 minutes per side. Transfer each batch to a bowl after browning.

Return all of the pork to the pot and add the remaining pork filling ingredients and enough water to cover. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the meat is fall-apart tender, 1 to 1-1/2 hours. Remove the meat from the pot, cool briefly, and shred it using 2 forks. Strain the broth, discarding the solids, and let cool briefly. Skim off the excess fat and reserve the broth. (The recipe may be made to this point up to 2 days ahead; refrigerate the meat and broth separately.)

Make the chile sauce

Heat 1-1/2 Tbs. of the lard or oil in a 4-quart saucepan over medium heat. Add the onion and garlic and cook until beginning to brown, about 5 minutes. Transfer the onion and garlic to a blender.


Add the soaked chiles, tomatoes, and a little of the broth to the blender and purée until smooth.


Heat the remaining 1/2 Tbs. lard or oil in the saucepan over medium-high heat, add the masa harina, and cook for about 1 minute. Add the chile-tomato mixture and cook, stirring regularly, until it has darkened in color, 3 to 4 minutes. Add the sugar or honey, cumin, oregano (if using), allspice, cloves, 2-1/2 tsp. salt, and enough pork broth to thin the purée to a sauce consistency. Add the cinnamon stick, lower the heat, and simmer, stirring occasionally, until the color deepens slightly, the consistency is smooth, and a light sheen develops on the surface of the sauce, an additional 15 to 20 minutes, adding more broth as needed. Season to taste with salt and sugar. (The sauce may be made up to 2 days ahead; keep refrigerated.)

Make the masa

In a large bowl, mix the masa harina with 2-1/4 cups hot (140°F to 160°F) water. Cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 days.


Using a stand mixer fitted with the paddle attachment (or a hand mixer), whip the lard, butter, or shortening on medium-high speed until fluffy, 1 to 2 minutes. Add 1 tsp. salt and continue beating while adding the masa in golf-ball-size pieces, waiting a few seconds between each addition. When about half of the masa is mixed in, start alternating the masa with the pork broth until all of the masa is used, along with about 2 cups of the broth. Add 1/4 cup of the chile sauce and whip until light and fluffy, adding more broth if the mixture seems too dry.


To test if the masa is ready, take a small piece (about 1/2 tsp.) and drop it in a cup of cold water. It should easily float. If not, simply whip the masa for a few more minutes and test again. Often, adding a bit more of the pork broth or cool water during this second mixing will help; don’t add too much liquid, however, or you’ll end up with overly soft masa and shapeless tamales.

Assemble the tamales

Soak the corn husks in very hot water for 30 to 45 minutes, or overnight in cool water with a plate or bowl set on top of the husks to keep them submerged. You’ll have enough husks to make the tamales, plus extra to line the steamer and make up for any broken husks.


In a medium bowl, mix 2 cups of the chile sauce with the shredded meat and season to taste with salt.


Wipe a soaked husk dry and put it smooth side up on a work surface. If necessary, trim the bottom with scissors so the husk can lie mostly flat. Put about 1/3 cup masa in the center of the widest portion of the husk. With a spoon or spatula, spread it evenly over one-half to two-thirds of the husk leaving a 1/2-inch border at each edge.


Put 2 to 3 Tbs. of the pork filling in the center of the masa about ½ inch from the wide end.


Fold the corn husk in half lengthwise so the edges meet. Fold the seam back so it’s in the center of the tamale. Fold the tail of the wrapper to cover the seam (at least half the length of the tamale). Flip seam side down onto a tray or rimmed baking sheet. Repeat with the remaining ingredients.


The tamales can be steamed as they are, or tied to make them more secure or to dress them up. To make ties, rip long, thin strips off one or two corn husks. Then place a strip of corn husk under the tamale, wrap it around the middle (making sure that you have some of the tail underneath) and tie securely.

Steam the tamales

Fill a deep 8-quart pot with a pasta insert with enough water to reach just below the insert. Without the insert in place, cover and bring to a boil over high heat. Have ready a kettle or pot of almost boiling water to add if the water gets low. Arrange the tamales upright (open end up) in the insert, leaving room for the steam to circulate. Fit the insert into the pot over the boiling water. Use he extra husks to cover the tamales (this helps concentrate the heat). Cover the pot with a lid. Steam for 1 to 1-1/2 hours, adjusting the heat as needed to keep the water just boiling. Check the water level frequently and add more as needed to keep the pot from going dry.


To test for doneness, quickly remove a tamale and replace the lid on the pot to continue the cooking. Put the tamale on the counter for a few minutes and then carefully unwrap it. If ready, the masa should be set and will pull away from the wrapper easily.


Let the tamales rest for 5 to 10 minutes before serving to allow the masa to firm up. For softer tamales, let them rest in the pot with the heat off and the lid and extra leaves removed. For firmer tamales, let them rest out of the pot, covered with a cloth.


Serve the tamales in their wrappers with extra sauce passed on the side, and have diners unwrap them just before eating. Once unwrapped, they cool quickly.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Big pinch cayenne
  
  


• 
  
  2 oz. crabmeat picked over and shredded (scant 1/4 cup)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Fresh lemon juice, to taste
  
  


• 
  
  Paprika for sprinkling (optional)
  
  

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, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Clams with Basil Broth

Quick and tasty—but rich and seemingly indulgent as well—these tender steamed clams in an aromatic white wine broth give an ordinary weeknight meal weekend appeal. 

• 
  
  4 lb. littleneck clams
  
  


• 
  
  3/4 cup finely diced yellow onion
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1-1/2 tsp. minced garlic
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Scrub the clams with a brush under cold water to remove any sand; rinse well. Discard any with cracked shells or open shells that don’t close when tapped firmly against the counter.

In a 5- to 6-quart pot, combine the onion, wine, garlic, and 1 cup water; bring to a boil over high heat. Add the clams, cover, and steam until they open, about 5 minutes—begin checking the clams early to avoid overcooking.

Transfer the clams to serving bowls, discarding any that don’t open. Stir the basil into the cooking liquid, season to taste with salt and pepper, and pour over the clams. Serve immediately.

Shaved Watermelon Radish and Asparagus Salad with Castelvetrano Olives and Gouda

This salad is a beautiful mosaic of complementary textures and fresh spring flavors. Look for magenta-centered watermelon radishes at farmers’ markets. If you can’t track them down, substitute another radish variety. Castelvetranos are big, buttery, bright green olives that are found at most specialty markets. White balsamic vinegar adds sweet acidity without the dark color of regular balsamic, allowing the vibrant colors of this dish to shine.

• 
  
  60 medium-large asparagus spears, ends trimmed or snapped away
  
  


• 
  
  2 cups Castelvetrano olives
  
  


• 
  
  Good-quality extra-virgin olive oil for dressing
  
  


• 
  
  White balsamic vinegar for dressing
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly cracked pepper
  
  


• 
  
  4 medium watermelon radishes, trimmed
  
  


• 
  
  5 oz. Gouda or other semifirm cheese
  
  

Have ready a steamer rack and a pan of simmering water. Fill a large bowl with ice water and place near the stove. Line a platter with a double thickness of paper towels and place near the ice water. Working in batches, arrange about one-third of the asparagus on the steamer rack and place the rack over the water, making sure the water is 1 inch or so below the rack. Cover the pan with a tight-fitting lid and steam the asparagus until crisp-tender, about 3 minutes. Using tongs, immediately transfer the asparagus to the bowl of ice water. Let cool for a few minutes and then transfer the asparagus to the towel-lined platter and blot dry. Repeat with the remaining asparagus, steaming and cooling them in two batches.

Using a sharp paring knife, slice each asparagus spear in half lengthwise, or in thirds if the spears are particularly thick. Set aside.

Pit the olives by crushing them with the side of a chef’s knife or other
hard, flat object. Work the pits out with your fingers and discard.
Place the olives back into the olive juice (to keep their bright green
color) and refrigerate until needed.

Place the asparagus in a bowl
and toss with just enough olive oil to coat without leaving a puddle at
the bottom of the bowl. Drizzle with a splash of vinegar, season with
salt and pepper, and then gently toss again. Arrange the asparagus on a
platter or divide among individual salad plates.

Using a mandoline set on the narrowest setting, shave the radishes into rounds and place in a bowl. Toss the radish slices with just enough olive oil to coat, add a splash of vinegar, and then season with salt and pepper and toss again. Spread the radish slices across the center of the plated asparagus. Drain the olives and scatter them around the platter or plates. Using a vegetable peeler, shave thin slices of the cheese over the top. Garnish with pepper and serve immediately.

Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons

Just 30 minutes to a delicious dinner that could work on a weeknight or even a casual dinner party. The chorizo and mussels cook together, creating a briny, smoky broth that begs to be sopped up with garlic toast. Add a salad and you’re done.

• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  6 cloves garlic, 2 minced and 4 thinly sliced
  
  


• 
  
  1 small yellow onion, thinly sliced
  
  


• 
  
  Kosher salt
  
  


• 
  
  3/4 tsp. smoked sweet paprika
  
  


• 
  
  1 cup seeded and diced fresh tomato or one 14-1/2-oz. can diced tomatoes, drained
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  6 oz. Spanish-style chorizo, cut into
  
  


• 
  
  3/8-inch pieces (1-1/4 cups)
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  4 lb. mussels, scrubbed and debearded
  
  


• 
  
  1 baguette, cut on the diagonal into 1/2-inch slices
  
  


• 
  
  Freshly ground black pepper
  
  

Combine 3 Tbs. of the olive oil and the minced garlic in a small bowl and set aside.


Position an oven rack about 4 inches from the broiler element and heat the broiler on high.


In a 6-quart Dutch oven, heat the remaining 2 Tbs. olive oil over medium-high heat until shimmering hot. Add the onion and a pinch of salt and cook, stirring occasionally, until softened but not browned, about 3 minutes. Stir in the sliced garlic and cook until the edges of the onion begin to brown, about 1 minute. Stir in the smoked paprika and cook until fragrant, about 30 seconds. Add the tomatoes, wine, chorizo, and thyme and bring to a simmer, stirring occasionally. Stir in the mussels, coating them with the sauce mixture. Cover and cook, stirring 2 or 3 times, until the mussels have opened, 8 to 10 minutes.


Meanwhile, arrange the baguette slices in a single layer on a rimmed baking sheet and brush them with the garlic oil, dividing the bits of garlic evenly among the slices. Sprinkle with salt and pepper and then broil, rotating the baking sheet as needed, until evenly browned and crisp, 1 to 2 minutes.


Discard any mussels that have not opened. Serve the mussels with the sauce and the croutons.

Soy and Ginger Shrimp en Papillotes

In this Asian-inspired dish, tender shrimp and crisp bok choy are infused with the complex flavors of ingredients like hoisin sauce and hot chili oil (available in the supermarket’s international foods section).

• 
  
  1-1/2 Tbs. soy sauce
  
  


• 
  
  1-1/2 Tbs. unseasoned rice vinegar
  
  


• 
  
  1 Tbs. hoisin sauce
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. hot chili sesame oil
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  1-1/2 lb. extra jumbo shrimp (16 to 20 per lb.), peeled and deveined
  
  


• 
  
  2 tsp. minced fresh ginger
  
  


• 
  
  2 small cloves garlic, minced
  
  


• 
  
  8 oz. bok choy (preferably baby bok choy), washed and cut into 1/2-inch-thick slices (3 cups)
  
  


• 
  
  Peanut or vegetable oil for brushing the packets
  
  


• 
  
  2 scallions (white and light-green parts only), thinly sliced
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

Tip:

Much of the excitement of cooking en papillote is the moment when you open the packets and release an enticing cloud of aromatic steam. So that everyone gets to experience that moment, serve the unopened packets on plates and let people open their own.

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

Preprare the parchment packets. Cut four 15x24-inch sheets of parchment. Fold each sheet in half, forming a 15x12-inch rectangle. With a pencil, draw a half-heart on each, centering it on the folded edge. Cut out the hearts. (This shape is easier to seal than a rectangle.)

In a small bowl, stir the soy sauce, vinegar, hoisin sauce, lime juice, hot chili oil, and honey. In a medium bowl, combine the shrimp, ginger, and garlic. Pour about half of the soy mixture over the shrimp and toss to coat. In another medium bowl, combine the bok choy, scallions, and cilantro. Add the remaining soy mixture to the bowl and toss to coat.

Unfold the parchment sheets and arrange on a work surface. Brush the inside of each with oil, leaving a 3-inch border. Distribute the bok choy among the sheets, arranging it on one side. Pour over any liquid remaining in the bowl. Arrange the shrimp on the bok choy, using a rubber spatula to scrape any seasoning on top. Fold the other side of the parchment over the shrimp and line up the edges.

Starting at the top of the heart, fold over about 1/2 inch of the edge, pressing down to make a crisp crease.

Continue working your way around the edge of the packet, making overlapping folds (like pleats), always pressing firmly and creasing the edge so the folds hold. Twist the tip of the heart to finish. If necessary, make a second fold anyplace that doesn’t appear tightly sealed.

Transfer the packets to two large, rimmed baking sheets and bake for 8 minutes. Rotate and swap the baking sheets’ positions and continue to bake until the packets are puffed and fragrant, about 7 minutes more. Serve immediately.

Chinese Sausage and Broccoli with Oyster Sauce

This classic pairing of rich, savory lap cheong (Chinese sausage) and mild, fresh kai lan (Chinese broccoli) is incredibly delicious. The two-part cooking method for the broccoli helps it retain its bright green hue and infuses it with delicate flavor. Enjoy the dish on its own for a light meal, or serve it with rice.

• 
  
  8 oz. Chinese sausages (lap cheong; 5 or 6 medium), rinsed and patted dry
  
  


• 
  
  1 2-inch piece fresh ginger, peeled, halved, and smashed
  
  


• 
  
  1-1/2 Tbs. granulated sugar
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  2-1/2 lb. Chinese broccoli (kai lan), outer leaves and tough stems removed
  
  


• 
  
  4 cups Chinese Chicken Broth or lower-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. oyster sauce
  
  


• 
  
  1 Tbs. soy sauce
  
  

Soak the bottom of a 10- to 12-inch bamboo steamer basket in cold water for 20 minutes; drain.

In a 14-inch wok, bring 5 cups of water to a boil over high heat. Put the sausages on an 8-inch heatproof plate and set the plate in the steamer basket; cover. Set the steamer over the boiling water and steam until the sausages are plump, softened, and cooked through, about 15 minutes. Remove the steamer from the wok, cover the sausages with foil to keep warm, and set aside.

Meanwhile, in an 8-quart pot, bring 2 quarts of cold water, the ginger, and sugar to a boil over high heat, stirring to dissolve the sugar. Stir in the baking soda (it will fizz up briefly), and then the broccoli, pressing on it with a large spoon to immerse it in the water. Let the water return to a boil and then boil for 1 minute. Remove from the heat and run cold water into the pot until it’s cool. Drain well in a colander; discard the ginger.

Put the chicken broth in the 8-quart pot, cover, and bring to a boil over high heat. Uncover, add the broccoli, and return to a boil. Boil until crisp-tender, about 1 minute. Remove from the heat and use a slotted spoon to transfer the broccoli to a colander to drain completely; reserve 2 Tbs. of the chicken broth for the sauce and save the remainder for another use. Arrange the broccoli in a large ring on a serving platter.

Cut each sausage on the diagonal into 1/4-inch-thick slices and mound the slices in the center of the broccoli.

In a small bowl, stir the reserved 2 Tbs. chicken broth, the oyster sauce, and soy sauce until combined. Drizzle over the sausages and the broccoli, and serve.