Green Salad with Pears, Prosciutto, and Avocado

The perfect Valentine's Day salad, this dish comes together in minutes.

• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  Pinch of granulated sugar
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups baby arugula, spinach, or mesclun mix
  
  


• 
  
  2 thin slices prosciutto, cut crosswise into thin ribbons
  
  


• 
  
  1 small firm-ripe Forelle pear, cored and cut into thin wedges
  
  


• 
  
  1/2 small ripe avocado, pitted and cut into small cubes
  
  

In a small bowl, whisk the lemon juice, zest, and sugar until the sugar is dissolved. Slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.

In a large salad or mixing bowl, gently toss the arugula, prosciutto, avocado, and pears with half of the dressing. Divide among 2 plates, drizzle with a little of the remaining dressing, and serve immediately.

Sear-Roasted Halibut with Blood Orange Salsa

Nothing brightens up a winter meal like citrus. In this dish, the sear-roasting method allows the halibut to form that gorgeous crust while keeping the inside moist, and since the fish's flavor is mild, it's the perfect vehicle for the blood orange salsa that's bursting with sweet, citrusy flavor.  

For the salsa

• 
  
  3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges)
  
  


• 
  
  3 small blood oranges, cut into segments, segments cut in half
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely grated navel or Valencia orange zest (from 2 medium oranges)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the halibut

• 
  
  1 tsp. finely grated navel or Valencia orange zest (from 1 small orange)
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 6-oz. skinless halibut fillets
  
  


• 
  
  3 Tbs. olive oil
  
  

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

Make the salsa

In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. Let cool.

In a medium bowl, combine the reduced orange juice, blood orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.

Cook the halibut

In a small bowl, mix the orange zest, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven.

Roast until the halibut is just cooked  through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.

Dark Chocolate Pretzel Clusters

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

• 
  
  4 oz. any shape thick-style salted pretzels
  
  


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

Line a baking sheet with wax paper.

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

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

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

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 
  
  1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
  
  


• 
  
  1-1/3 cups buckwheat or spelt flour
  
  


• 
  
  1 large organic egg
  
  


• 
  
  1/3 cup plus 1 Tbs. light muscovado or brown sugar
  
  


• 
  
  1 cup plus 3 Tbs. milk
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. vanilla extract
  
  


• 
  
  unsalted butter, melted, as needed
  
  

For the syrup

• 
  
  Pinch of sea salt
  
  


• 
  
  Scant 1 cup pure maple syrup
  
  


• 
  
  3-1/2 oz. 70% dark chocolate, chopped
  
  

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Lemon Soufflés with Raspberry Compote

These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce or ginger crème anglaise instead of the compote.

For the raspberry compote

• 
  
  8 oz. frozen raspberries
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the lemon pastry cream

• 
  
  4 large egg yolks
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup strained lemon juice
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely grated lemon zest
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the compote

Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Serve warm or cold.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

In a 3-quart saucepan, whisk together the egg yolks, milk, lemon juice,
sugar, cornstarch, lemon zest, and salt. Over medium heat, whisk until
the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this
point. Continue simmering while whisking until smooth and very thick,
about 2 minutes more. Remove from the heat and whisk in the butter and
vanilla until smooth. Transfer to a large bowl set in a larger bowl of
ice water and whisk often until cooled to room temperature, about 10
minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.

Stir the pastry cream with a large silicone spatula to loosen it, then stir in a third of the meringue until combined. Gently fold in another third of the meringue by starting at the edge of the bowl and slowly bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl, rotating the bowl and repeating this motion until the meringue is mostly incorporated. It's OK if there are a few white streaks at this point. Add the remaining meringue and fold until just combined, leaving no white streaks visible.

Divide the soufflé mixture evenly among the prepared ramekins and smooth the tops with an offset spatula. Run your index finger around the edges of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until a skewer inserted in the center of a soufflé comes out with just the tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’ sugar, if you like, and serve immediately with the sauce.

Lobster Bisque

Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster. (Read the Test Kitchen post to learn how to tell the sex of a lobster).

For the broth:

• 
  
  1 1-1/2- to 1-3/4-lb. live lobster, rinsed
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter
  
  

For the bisque:

• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 small carrot, peeled and finely chopped
  
  


• 
  
  1 large clove garlic, finely chopped
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  2 Tbs. cream sherry
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the broth:

In an 8- to 10-quart stockpot, bring 1-1/2 inches of water to a boil over high heat. Add 1 tsp. salt and the lobster, cover, and steam until bright red and one of the smaller legs twists off easily, about 18 minutes. Remove the lobster with tongs and reserve the steaming liquid.

When the lobster is cool enough to handle, twist off the claws and the tail. Using a nutcracker, crack the knuckles and claws and push out the meat with your little finger or a pick. Set the tail on a hard surface and use your hand to press down and crack the shell; push out the meat. Slice the tail meat in half lengthwise and remove the black intestinal vein. Dice the meat from one claw and half of the tail and set aside for garnish. Coarsely chop the remaining meat. Reserve the shells.

Rinse out the tomalley (green matter) from the upper body. Split the body lengthwise and use your fingers to remove the innards. (If the lobster is female, you’ll see bright-red roe; leave it in the body for additional color and flavor.)

Use kitchen shears or a chef’s knife to break the body and reserved shells into 1- to 2-inch pieces and then use a meat mallet or a small pot to flatten them.

Measure the steaming liquid and add water to total 6 cups of liquid. Melt the butter in a 4-quart saucepan over medium heat. Add the flattened shells and cook, stirring occasionally, until they begin to blister and their color intensifies, about 5 minutes. Add the liquid and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, for 30 minutes, skimming off any foam that rises to the surface.

Strain the broth through a fine sieve into a large liquid measuring cup. You should have 4 cups—if there’s more, boil until reduced to 4 cups; if there’s less, add water.

Make the bisque:

Clean and dry the saucepan and melt the butter in the pan over low heat. Add the onion, carrot, and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.

Add the wine, tomato paste, thyme, and bay leaf; bring to a boil, and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the lobster broth and cook uncovered over medium heat until slightly reduced, about 5 minutes. Add the chopped lobster meat and simmer for 2 minutes to heat. Remove the bay leaf.

In a blender, purée the mixture in batches until smooth. Strain through a medium-mesh sieve back into the pot, pushing on the solids with a wooden spoon.

Stir in the cream and sherry, season to taste with salt and pepper, and cook the bisque over low heat until slightly thickened, about 10 minutes.

Serve the bisque garnished with the diced lobster meat.

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive, exotic dish feasible for a weeknight meal. 

• 
  
  1 medium lemon
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 scallions, thinly sliced
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. sweet Hungarian paprika
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed
  
  


• 
  
  Freshly ground black pepper
  
  

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only). Reserve the lemon. In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt. Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes. Drain, rinse, drain again, and pat dry. Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side. Transfer to a warm plate. Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish. Cut the reserved lemon into quarters and squeeze over the scallops and relish. Serve immediately.

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.

Marmalade Soufflés

Astonishingly easy to make, these elegant soufflés are ready to impress in no time.

• 
  
  Unsalted butter for the ramekins
  
  


• 
  
  3 Tbs. granulated sugar; more for the ramekins
  
  


• 
  
  2/3 cup orange marmalade
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. orange liqueur, such as Cointreau
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  2 large egg whites, at room temperature
  
  


• 
  
  Pinch of cream of tartar
  
  

Position a rack in the lower third of the oven and move (or remove) the other rack so there is at least 6 inches of space above the first rack. Heat the oven to 425°F. Generously butter six 6-oz. ramekins and coat the buttered surfaces lightly but thoroughly with sugar.


In a large bowl, whisk the marmalade, lemon juice, orange liqueur, and salt.


In a large, deep bowl, beat the egg whites with an electric mixer on medium speed until foamy, 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites form soft peaks, about 1 minute. Gradually add the sugar, about 1 Tbs. at a time, and continue to beat just until the whites form stiff peaks, 1 to 2 minutes.


With a rubber spatula, fold a third of the egg whites into the marmalade mixture. When incorporated, fold in another third, and then the remaining third. Fill the ramekins halfway with the soufflé mixture and transfer to a baking sheet. Bake until puffed and dark brown on top, 12 to 15 minutes. Serve immediately.

Lobster with Sauternes and Curry

Don’t be misled by “curry” in the name of this dish. I use curry the way some French chefs do: as a spice to be judiciously applied the way you would any other seasoning. Here, it offsets the sweet dessert wine Sauternes, with lime juice balancing and uniting the two. I sometimes add baby vegetables (carrots, turnips, pattypan squash, haricots verts, sugar snap peas) cooked in butter and water (or chicken stock), scattering them around the bowl.

• 
  
  Kosher salt
  
  


• 
  
  Four 1-1/2- to 1-3/4-lb. lobsters
  
  


• 
  
  1 cup canola or other neutral oil
  
  


• 
  
  1 tablespoon tomato paste (omit if lobster stock is used)
  
  


• 
  
  2 Tbs. mild curry powder, preferably Sun Brand Madras curry
  
  


• 
  
  3 medium carrots, unpeeled, cut into 1-inch chunks
  
  


• 
  
  3 medium Spanish onions, unpeeled, cut into large chunks
  
  


• 
  
  2 garlic heads, in their skins, cut in half horizontally
  
  


• 
  
  4 oz. fresh ginger, unpeeled, cut into 1/4-inch-thick rounds
  
  


• 
  
  1/2 cup Cognac or brandy
  
  


• 
  
  One 750 ml bottle Sauternes or other sweet wine, such as Muscat or Loupiac
  
  


• 
  
  8 cups fish stock, lobster stock or chicken stock
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream, preferably not ultrapasteurized
  
  


• 
  
  Juice of 1/2 lime, or more to taste
  
  


• 
  
  2 Tbs. unsalted butter, softened at room temperature
  
  


• 
  
  2 Tbs. fresh basil (preferably Thai) cut into chiffonade or 1/4 cup fresh cilantro leaves
  
  

Bring a large pot of salted water to a boil.

Kill the lobsters quickly by holding each one to face you, then driving a knife between the eyes and pulling it down through the head, like a lever. (Watch a video of this technique.)Using a heavy knife, split the lobster heads in half down the middle, then remove the heads, chop each one into 6 or 8 small pieces, and set the pieces aside. Separate the claws and tails from the bodies by twisting them, and discard the bodies or freeze them for another use. Put the claws into the boiling water and cook for 1 minute, then add the tails and cook for 1 minute more. Use a slotted spoon to remove them from the water and place them on a clean surface to cool. (You can put them in the refrigerator to speed the process if you like.) The lobster meat will appear quite underdone, but it will finish cooking later. Once it is cool, shell the lobster, splitting the tails and keeping the claw meat as intact as possible. Wrap the lobster meat in plastic wrap and refrigerate while you finish making the dish. Reserve the shells for the sauce.

Heat the oil in a large heavy-bottomed saucepan over medium-high heat until it is hot but not smoking. Add the lobster head pieces and reserved shells and cook, stirring a few times, for 5 minutes. (You should smell a potent oceanic aroma as the flavor is released.) Add the tomato paste, if using, and curry and stir for another 2 minutes. Add the carrots, onions, garlic, and ginger and cook, stirring, for another 10 minutes. Remove from the heat and pour in the Cognac and Sauternes. Return to high heat and reduce by about two-thirds, until about 1 cup remains, 10 to 15 minutes. Pour in the stock and bring back to a boil. Reduce the heat to a simmer and cook for 1 hour. Season to taste with salt and pepper.

Strain the broth through a fine-mesh strainer set over a large bowl. Wipe out the pot and empty and rinse out the strainer. Line the strainer with cheesecloth, set it over the pot, and strain the broth again, back into the pot. Stir in the cream and bring to a boil, keeping a close eye on the pot so it doesn’t boil over. Reduce the heat to medium and cook until slightly thickened and flavorful, about 30 minutes. Season to taste with lime juice and salt (keeping in mind that lobster is naturally salty). Remove any extra bits of lobster shell by straining the sauce through a fine-mesh strainer or cheesecloth set over a medium saucepan. Set the pan over medium heat and whisk in the butter. Add the lobster meat and reheat gently for 2 to 3 minutes.

To serve, place 2 claws and 1 whole tail in each of 4 shallow bowls, then spoon some sauce over each serving. Sprinkle with the basil and serve immediately.

Braised Duck Legs with Figs, Star Anise, and Winter Squash

Koren Grieveson’s use of duck legs in this hearty one-pot is inspired—they make the dish special without being difficult to prepare. Plus, the duck becomes meltingly tender as it braises, soaking up all of the rich flavors of the sauce.

• 
  
  6 (12- to 16-oz.) fresh duck legs, trimmed of excess fat
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. canola oil
  
  


• 
  
  4 medium carrots, cut into 1-1/2-inch pieces
  
  


• 
  
  2 medium celery stalks, cut into 1-1/2-inch pieces
  
  


• 
  
  1 medium yellow onion, cut into 1-1/2-inch pieces
  
  


• 
  
  6 medium cloves garlic, minced
  
  


• 
  
  1 lb. dried figs, stemmed and thinly sliced (about 3 cups)
  
  


• 
  
  4 sprigs fresh thyme
  
  


• 
  
  2 whole star anise
  
  


• 
  
  1 (2-1/2- to 3-lb.) winter squash (such as red kuri, buttercup, or kabocha), peeled, seeded, and cut into 1-1/2-inch cubes
  
  


• 
  
  6 to 8 cups lower-salt chicken broth
  
  


• 
  
  1 Tbs. Champagne vinegar
  
  


• 
  
  2 Tbs. finely chopped fresh flat-leaf parsley
  
  

Tip:

Save any leftover duck fat to make roasted potatoes or French fries.

Season the duck legs with 1 Tbs. salt and 1-1/2 tsp. pepper. Heat the oil in an 8-quart Dutch oven or other heavy-duty pot over medium-high heat for 2 minutes. Working in 2 batches, put the duck legs in the pot skin-side down and cook until the skin is very well browned and crisp, about 10 minutes (reduce the heat to medium if they brown too fast). Use tongs to transfer them to a large plate. Drain off all but 2 Tbs. of the fat from the pot (save the fat for another use).


Add the carrots, celery, onion, and garlic to the pot and cook over medium heat, stirring often, until the garlic is just starting to turn golden-brown, 3 to 4 minutes. Stir in the figs, thyme, and star anise, and then stir in the squash. Arrange the duck legs skin side up on top of the vegetables and add enough chicken broth to cover the duck by about 1/2 inch, up to 8 cups—it’s fine if a few of the legs on top aren’t completely submerged. Increase the heat to high and bring the liquid to a boil. Add 1 tsp. salt and 1/2 tsp. pepper, reduce the heat to low, cover the pot, and cook until fork tender, 1-1/2 to 2 hours. Turn off the heat and let the duck rest in the juice for 15 to 30 minutes; then skim off and discard the fat from the surface of the sauce.


With a slotted spoon, distribute the vegetables among 6 plates or mound them on a platter. Top with the duck legs. Stir the vinegar into the sauce in the pot, and then drizzle the sauce over each serving, or serve the sauce on the side (you won’t need it all). Garnish with chopped parsley and serve.

Bittersweet Chocolate Pots de Crème

This quick version of a classic French pudding comes together on the stovetop in minutes and then chills during dinner.

• 
  
  1/2 cup half-and-half
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1/2 cup bittersweet chocolate chips
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  

Heat the half-and-half and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.


Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute. Remove from the heat and add the chocolate chips, sugar, and a pinch of salt; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Divide the mixture between two 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.

Chocolate French Toast

This recipe calls for challah bread, which isn’t a conventional baking staple but is convenient to have on hand. Keep thick slices of this braided egg bread in the freezer so you can turn out this snack at any time.

• 
  
  2/3 cup granulated sugar
  
  


• 
  
  1 oz. (1/3 cup) unsweetened cocoa powder (natural or Dutch-processed)
  
  


• 
  
  1/8 tsp. baking powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  4 1-inch-thick slices challah bread (stale is fine)
  
  


• 
  
  2 oz. (1/4 cup) unsalted butter
  
  


• 
  
  Confectioners’ sugar, for garnish (optional)
  
  


• 
  
  Fresh raspberries, strawberries, or sliced bananas, for garnish (optional)
  
  

In a medium bowl, combine the sugar, cocoa, baking powder, and salt. Whisk until well blended and no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, the eggs, and the vanilla. Whisk until well blended.

Arrange the bread in a single layer in a 9x13-inch baking dish (or similar vessel) and pour the cocoa mixture over the bread. Turn the bread once to get both sides nicely coated. Poke each bread slice repeatedly with the tines of a fork to encourage the bread to absorb the batter. Let soak, turning every 10 min., until the bread is well saturated, 20 to 30 min..

Set a griddle or large nonstick skillet over medium heat. When the pan is hot, add the butter and spread to cover the pan. (If using a skillet, you’ll need to cook the French toast in two batches, using 2 Tbs. butter for each batch.) Using your fingers and a large rubber spatula, carefully transfer the bread slices, one at a time, from the batter to the griddle. Cook until the underside looks browned and lightly crisp, 3 to 4 min. (Reduce the temperature if the slices are browning too fast.) Flip and continue cooking until the slices are slightly puffed in the center and are bouncy to the touch, another 3 to 4 min. Transfer the French toast to plates and serve immediately, dusted with confectioners’ sugar and fruit, if you like.

French Apple Turnovers

Called chaussons aux pommes (“apple slippers”) in French, these classic pastries—made here with frozen puff pastry—are a terrific weeknight or weekend treat. For added flavor, mix 2 Tbs. of chopped raisins with the apples or add a splash of brandy with the cinnamon and sugar. Serve with vanilla ice cream.

• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 large sweet apple, such as Gala or Honeycrisp, peeled, cored, and thinly sliced
  
  


• 
  
  1 Tbs. plus 1 tsp. granulated sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large egg
  
  


• 
  
  1 sheet frozen puff pastry (from a 17.3-oz. box), thawed overnight in the refrigerator and cut into four equal rectangles
  
  

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


Melt the butter in a 12-inch skillet over medium heat. Add the apple slices and cook, stirring often, until softened, about 4 minutes.


Sprinkle 1 Tbs. of the sugar, the cinnamon, and 1/4 tsp. salt over the apples; cook, stirring often, for 1 minute more. Remove from the heat.


In a small bowl, beat the egg with 2 Tbs. of water. Lightly brush the edges of each pastry rectangle with some of the egg wash. Spread the cooked apples and any juice over half of the long side of each rectangle, but not over the egg wash border. Fold the pastry half without apples over the side with apples, long side to long side. Press to seal the edges tightly and transfer to a large rimmed baking sheet.


Brush the tops with some of the remaining egg wash and sprinkle each with 1/4 tsp. of the remaining sugar.


Bake until puffed and golden, about 16 minutes. Serve warm.

Brie Fondue with Fresh Thyme and Chardonnay

The fresh herbs and wine in this fondue add a decadency that masks how simple it is to prepare. Play up this entertaining classic by stirring in luxurious ingredients like fresh lobster, crabmeat, sautéed mushrooms, or spinach. Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  1/2 cup Chardonnay
  
  


• 
  
  1 lb. brie, rind removed and cut into 1-inch pieces
  
  


• 
  
  1-1/2 Tbs. cornstarch
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 medium Fuji apples (or Macoun), cored and cut into 1-inch slices (about 4 cups)
  
  

Melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the Chardonnay and 1/4 cup water, and bring to a simmer. In a small bowl, toss the brie with the cornstarch to coat and then whisk into the wine until the cheese completely melts, about 2 minutes. Stir in the thyme and 1/2 tsp. black pepper. Taste and add more pepper or salt if needed. Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices into the fondue.

Seared Scallops with Cauliflower, Brown Butter, and Basil

In this easily assembled meal, vermouth-laced brown butter imbues cauliflower with deep flavor, while a basil garnish adds color and freshness.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small head cauliflower (1 lb.), trimmed and cut into bite-size florets (about 4 cups)
  
  


• 
  
  1 lb. all-natural (dry-packed) sea scallops
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, minced
  
  


• 
  
  1/2 cup dry vermouth
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 large fresh basil leaves, thinly sliced
  
  

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the cauliflower and cook, stirring often, until lightly browned, about 4 minutes. Transfer to a bowl.


Add the remaining 2 Tbs. oil to the skillet. When shimmering hot, add the scallops in a single layer. Cook until golden-brown, about 2 minutes. Flip and cook until the scallops are barely cooked through, about 2 minutes more (if you cut into one, it should still be slightly translucent in the center). Transfer to another bowl.


Swirl the butter into the skillet, add the shallot and cook, stirring often, until the shallot softens and the butter begins to brown, about 1 minute.


Add the vermouth and bring it to a boil, scraping up any bits on the bottom of the skillet with a wooden spoon. Return the cauliflower to the skillet and season with 1/4 tsp. each salt and pepper. Cover the skillet and reduce the heat to medium. Cook, stirring once or twice, until the cauliflower florets are tender, about 6 minutes.


Return the scallops to the pan and toss to heat through, about 1 minute. Remove from the heat, sprinkle with the basil, and serve.

Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano

This beautiful salad is bursting with flavors: sweet blood oranges, crisp, bitter radicchio, and rich, savory Parmigiano.

• 
  
  5 medium blood oranges
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. white wine vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium (12-oz.) head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
  
  


• 
  
  1 medium (6-oz.) head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
  
  


• 
  
  3/4 cup blanched hazelnuts, toasted and coarsely chopped
  
  


• 
  
  1-1/2 oz. chunk Parmigiano-Reggiano or aged goat cheese
  
  

Finely grate 1 tsp. of zest and then squeeze 2 Tbs. juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1/2 tsp. salt, and a few grinds of black pepper.

Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices; remove any seeds.

In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1/4 cup). Season to taste with salt and pepper. Divide the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.

Classic French Onion Soup

This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it's rich, smooth, and melts easily.CooksClub members: Watch a video for step-by-step instructions on how to make this soup.

• 
  
  2 oz. (1/4 cup) unsalted butter, more for the baking sheet
  
  


• 
  
  4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 small baguette (1/2 lb.), cut into 1/2-inch slices
  
  


• 
  
  2 quarts Roasted Beef Broth or lower-salt canned beef or chicken broth
  
  


• 
  
  1 bay leaf
  
  


• 
  
  2 cups grated Gruyère
  
  

Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle  with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.

Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.

• 
  
  1/2 cup finely chopped shallots
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
  
  


• 
  
  1 cup lower-salt chicken broth or water
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 very thin slices pancetta
  
  


• 
  
  1/3 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1-1/2 tsp. finely grated lemon zest
  
  


• 
  
  12 medium all-natural “dry” sea scallops
  
  


• 
  
  1 Tbs. unsalted butter
  
  

Tip:

 

Position a rack in the center of the oven and heat the oven to 375°F.

Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.

Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.

Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot.

In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside.

Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate.

Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

Chocolate-Cherry Cheesecake Tart

Black forest cake was the inspiration for this tart, which has a chocolate crust, a cherry-swirled topping, and a subtly tangy cream cheese filling.

• 
  
  6 oz. chocolate wafers, finely crushed (1-1/3 cups)
  
  


• 
  
  1/3 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter, melted
  
  


• 
  
  1 cup pitted fresh or frozen sweet cherries, puréed
  
  


• 
  
  3 Tbs. cherry preserves
  
  


• 
  
  1 Tbs. kirsch
  
  


• 
  
  12 oz. cream cheese, softened
  
  


• 
  
  4 oz. sour cream (1/3 cup plus 1 Tbs.), at room temperature
  
  


• 
  
  1 Tbs. all-purpose flour
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  2 large eggs, at room temperature
  
  

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


In a small bowl, mix the crushed cookies with 2 Tbs. of the sugar. Add the melted butter and toss with your fingers until evenly moistened. Transfer the crumbs to a 9 1/2-inch fluted tart pan with a removable bottom. With your fingers, gently pack the crumbs into the bottom and up the sides to form the crust. Bake on a rimmed baking sheet until set, 10 to 12 minutes. Set aside to cool. Reduce the oven temperature to 325°F.


Meanwhile, in a 1-quart saucepan over medium heat, bring the cherry purée to a simmer. Whisk in the cherry preserves and continue to simmer until the mixture thickens slightly, 3 to 5 minutes. Stir in the kirsch and continue to cook for 30 seconds more. Remove from the heat and let cool.


In a stand mixer fitted with the paddle attachment, beat the cream cheese and remaining 1/3 cup sugar on medium-low speed until the mixture is smooth and fluffy, about 3 minutes. Add the sour cream, flour, vanilla, and salt and beat until well combined, about 1 minute more. Add the eggs one at time, beating until just combined, about 15 seconds for each egg (do not overbeat).


Pour the batter into the crust and distribute evenly. Dot the batter with the cherry mixture and gently drag a butter knife through the filling to form decorative swirls.


Bake until the tart is just set but still slightly moist in the center, 18 to 24 minutes. Cool on a wire rack. Refrigerate for at least 4 hours. Serve cold.