Lamb Meatballs with Yogurt Sauce

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

For the meatballs

• 
  
  1 Tbs. pine nuts
  
  


• 
  
  1 lb. ground lamb shoulder
  
  


• 
  
  1 Tbs. ras el hanout, or more to taste
  
  


• 
  
  1 Tbs. kosher salt, or more to taste
  
  


• 
  
  2 garlic cloves, finely chopped
  
  

For the sauce

• 
  
  2 cups Greek yogurt or labneh
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  1/4 cup finely chopped fresh Italian parsley
  
  

Make the meatballs

Preheat the oven to 425ºF. Set a rack on a baking sheet.

Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them.

Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout, salt, and garlic over it, and mix well by hand. To test for seasonings, flatten a tablespoon of the mixture into a patty, sear it in a small nonstick skillet over medium-high heat, and taste it. Add more salt and/or ras el hanout if necessary to the rest of the lamb mixture.

Moisten your hands and form the lamb mixture into 8 meatballs, about 2 inches in diameter, moistening your hands again if the mixture starts to stick. Arrange on the rack on the baking sheet and bake for 15 minutes, or until golden brown. Remove the meatballs from the oven and let stand for 5 minutes to finish cooking.

Make the sauce

Put the yogurt in a bowl and season with salt and white pepper to taste. Stir in the oil. Slowly add up to 1/2 cup water, until the sauce is the consistency you like. Stir in the parsley.

Put the meatballs on a platter, spoon the sauce over them, and serve.

Pastry-Wrapped Chicken with Vegetable Stuffing

Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes golden and flaky, perfect for eating along with the tender meat and vegetables. It's a bit reminiscent of chicken pot pie.Video:Watch a step-by-step demonstration of how to wrap the chicken.

• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  2 medium celery stalks, cut into 1/4-inch dice
  
  


• 
  
  1 medium carrot, cut into 1/4-inch dice
  
  


• 
  
  1 medium yellow onion, cut into 1/4-inch dice
  
  


• 
  
  1 Tbs. chopped fresh rosemary
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 whole chicken (about 3-1/2 lb.)
  
  


• 
  
  1 large egg, lightly beaten with 1 Tbs. water
  
  

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and 1-1/2 tsp. salt. Add the butter and mix on low speed, stopping the mixer occasionally to break up bigger chunks of butter with your fingers, until the mixture resembles coarse meal with some pea-size pieces. (If you don’t have a stand mixer, use a pastry cutter or your fingers to work the butter into the dry ingredients.) Add 1/2 cup water and continue mixing (or stir with a fork) until the dough begins to come together, about 1 minute more. Turn the mixer off, scrape the dough off the paddle, and switch to the dough hook. Knead the dough on medium-low speed (or by hand) until it comes together in a mass, 1 to 2 minutes (longer by hand).

Turn the dough out onto a lightly floured surface and continue to knead it briefly until it feels smooth and elastic. If the dough is very sticky, add a little more flour.

Wrap the dough in plastic and refrigerate it for at least 30 minutes and up to 2 hours.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Meanwhile, heat the olive oil in a heavy-duty 10-inch skillet over medium heat. Add the celery, carrot, onion, rosemary, and a pinch of salt and cook, stirring often, until the vegetables are just tender but not colored, about 8 minutes. Let cool.

Remove the giblets from the chicken and discard or save for another use. Pat the chicken dry and trim away any excess fat. Cut off the first two joints of the wings and discard or save for another use. Season the chicken liberally inside and out with salt and pepper. Put the vegetables inside the cavity and tie the legs together with kitchen string.

On a very lightly floured surface, roll the dough out to a 1/8-inch-thick, 18x13-inch rectangle. (If the dough shrinks back, let it rest for a few minutes at room temperature, then roll again.) Put the chicken on the dough breast side down and wrap the dough around the bird, overlapping the edges. If there is a lot of overlap, trim the dough. Pinch the seams together to seal them. Turn the bird over and put it seam side down on the prepared baking sheet. Gently mold the dough over the contours of the chicken to delineate its shape.

Brush the tops and sides of the dough with the egg wash and sprinkle with salt.

Bake the chicken until the pastry is golden-brown (if it’s browning too much, tent it loosely with foil) and an instant-read thermometer inserted through the crust and into the breast registers 160°F, 1 to 1-1/2 hours. Let cool for at least 1 hour (the chicken will still be quite warm after 1 hour) and up to 3 hours before serving. Serve warm or at room temperature.

To carve the chicken, crack into the crust with a knife and carve away pieces of the chicken, starting with the breast. Serve the chicken with some of the crust and the vegetable stuffing.

Peas with Baked Ricotta and Bread Crumbs

When faced with a cup of just-shucked fresh peas, try this simple, light dinner, cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs.

• 
  
  Olive oil
  
  


• 
  
  1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
  
  


• 
  
  2 to 3 Tbs. fresh bread crumbs
  
  


• 
  
  4 tsp. butter
  
  


• 
  
  2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
  
  


• 
  
  5 small sage leaves, minced (about 1-1/2 tsp.)
  
  


• 
  
  1-1/2 lbs. pod peas, shucked (about 1 cup)
  
  


• 
  
  Grated zest of 1 lemon
  
  


• 
  
  Sea salt and freshly ground pepper
  
  


• 
  
  Chunk of Parmesan cheese, for grating
  
  

Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.

If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn’t drained.)

When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don’t let them turn gray. Season with salt and a little freshly ground pepper, not too much.

Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.

Honey-Crisp Oven-Fried Chicken

Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection—this is your fried chicken craving satisfied.

• 
  
  4 skinless bone-in chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  2/3 cup low-fat buttermilk
  
  


• 
  
  4 cups cornflakes cereal
  
  


• 
  
  1/2 tsp. paprika
  
  


• 
  
  1/2 tsp. garlic powder 
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/4 tsp. cayenne pepper
  
  


• 
  
  Olive oil cooking spray
  
  


• 
  
  2 Tbs. honey
  
  

Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.

Heat the oven to 350°F. Spray a baking sheet with cooking spray.

Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

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.
 

Baked Campanelle with Goat Cheese and Broccoli

Tangy fresh goat cheese and tender broccoli florets add interesting flavor and texture to an otherwise traditional baked macaroni and cheese.
Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni and Cheese Recipe Maker.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. Cantal, finely grated
  
  


• 
  
  3/4 cup crumbled soft goat cheese
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. campanelle pasta
  
  


• 
  
  3 cups bite-size broccoli florets, steamed until just tender
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

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

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal and goat cheese. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and broccoli to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Hearty Bacon-Kale Macaroni and Cheese

Mac and cheese, the ultimate winter comfort-food dish, is made even more rib-sticking with the addition of smoky bacon and hearty greens. Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Cantal
  
  


• 
  
  5 oz. finely grated fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. mostaccioli pasta
  
  


• 
  
  2 cups sautéed, drained and chopped kale
  
  


• 
  
  1/2 cup diced, cooked bacon
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano  (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

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

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, fontina, and Parmigiano-Reggiano. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the mostaccioli and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, kale, and bacon to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Creamy Macaroni & Cheese with Lobster

Mascarpone, fresh lobster meat, and thyme turn the humble mac and cheese into one luxurious meal.
Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni & Cheese Recipe Maker.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  10 oz. finely grated Cantal
  
  


• 
  
  1/4 cup mascarpone
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. campanelle pasta
  
  


• 
  
  3 cups diced cooked lobster meat
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

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

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Cantal, mascarpone, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and lobster meat to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Sweet Potato-Chickpea Dolmas with Spinach and Crispy Mushrooms

“Dolma” comes from the Arabic word for “something stuffed.” Grape leaves filled with ground lamb, rice, onions, and currants are among the most popular dolmas, but there are a variety of vessels for stuffing that include fruit, vegetables, and, in this recipe, sweet potatoes. Savory, well-seasoned fillings are added, and the dolmas are braised or baked, then served hot, cold, or at room temperature.

For the tahini sauce

• 
  
  1/4 cup tahini
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  2 cloves garlic, finely chopped
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the dolmas

• 
  
  4 small sweet potatoes (about 2 lbs.)
  
  


• 
  
  2 Tbs. pine nuts or slivered almonds
  
  


• 
  
  1/2 lb. king oyster or porcini mushrooms
  
  


• 
  
  2 Tbs. olive oil, divided
  
  


• 
  
  1/4 tsp. kosher salt; more as needed
  
  


• 
  
  1/4 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  1-1/2 to 2 Tbs. freshly squeezed lemon juice, divided
  
  


• 
  
  3/4 cup cooked chickpeas or one 15-oz. can chickpeas, rinsed and drained
  
  


• 
  
  2 Tbs. tahini
  
  


• 
  
  1 small clove garlic, finely chopped
  
  


• 
  
  2 small shallots, thinly sliced
  
  


• 
  
  1 lb. fresh spinach, rinsed and large stems removed
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/4 tsp. cinnamon, preferably Vietnamese
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/4 cup chopped dried apples or currants
  
  

For the tahini sauce

Combine all of the ingredients, except the salt and black pepper, in a blender or small food processor and blend until smooth. Season to taste with salt and pepper.

Make the dolmas

Heat the oven to 350°F. Wrap the sweet potatoes in a double layer of aluminum foil and bake until tender, 45 to 60 minutes. Unwrap the potatoes and allow them to cool while you toast the nuts in the center of the oven until golden, 2 to 3 minutes.

Wipe the mushrooms with a damp paper towel, then trim and toss with 1 Tbs. olive oil, the salt, and black pepper and roast for 8 to 10 minutes, or until the mushrooms are golden brown with crispy edges. Cool to room temperature and toss them with 1-1⁄2 to 2 tsp. lemon juice.

Put a sweet potato into each of four large ramekins. Cut a slice horizontally from the top and gently spread out the sides of the sweet potatoes to fit the ramekins. Scoop out 3 to 4 Tbs. of flesh from each potato to create a space, and season the inside of each potato with a little salt. Set aside.

Transfer the scooped-out sweet potato to the bowl of a food processor and add the chickpeas, tahini, 1 to 1-1⁄2 tsp. lemon juice, and the garlic. Purée the mixture until it is the consistency of thick hummus and season to taste with salt and pepper.

In a large frying pan, heat 1 Tbs. olive oil over medium-low heat. Add the shallots and sauté until translucent, then stir in the spinach, cumin, cinnamon, and allspice. Cook until the spinach is wilted and tender. Add the dried apples or currants, toasted nuts, 1 to 1-1⁄2 tsp. lemon juice, and salt to taste.

Divide the sweet potato-chick pea purée among the four sweet potatoes and put an equal amount of the spinach mixture on top of each. Cover loosely with aluminum foil and bake for 15 minutes, or until the potatoes are hot all the way through. Reheat the mushrooms, spoon over the spinach, and drizzle each with tahini sauce, if desired.

Shiitake and Roasted Red Pepper Puff Pastry Tart

Almonds and tarragon may seem like unusual additions to a mushroom and pepper tart, but the combination is simply amazing. Serve a slice with a green salad to make it a meal.

• 
  
  1 sheet frozen puff pastry (about 9 oz.), thawed
  
  


• 
  
  1 large egg
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  8 oz. shiitake mushrooms, stemmed and cut into bite-size pieces (about 3 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. jarred roasted red peppers, patted dry and coarsely chopped (about 1/3 cup)
  
  


• 
  
  4 oz. Gruyère, coarsely grated (about 1-1/2 cups)
  
  


• 
  
  1 Tbs plus 1 tsp. finely chopped fresh tarragon
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. sliced almonds
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets.

Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 tsp. salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly.

Add the mushrooms, red peppers, cheese, 1 Tbs. of the tarragon, and 1/2 tsp. pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 tsp. tarragon. Cool slightly before serving.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Gruyère
  
  


• 
  
  5 oz. finely grated Fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1-1/2 tsp. finely chopped fresh sage
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pasta shells
  
  


• 
  
  2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
  
  


• 
  
  1/2 cup small-diced pancetta, cooked until slightly crisp
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

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

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Rainbow Chard Stem Gratin

Chard stems are frequently tossed into the compost pile, which is a mistake since they’re sweet, tender, and tasty when cooked properly. The leaves can be steamed and served alongside the gratin or used in any number of ways including simple Sautéed Swiss Chard, or a hearty Chard and Sausage Flatbread.

• 
  
  2 large bunches rainbow chard (about 15 leaves each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  3 sprigs fresh thyme
  
  


• 
  
  1 clove garlic
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 cup fresh breadcrumbs
  
  


• 
  
  1/2 cup grated Parmigiano-Reggiano
  
  


• 
  
  1/3 cup lightly toasted hazelnuts, coarsely chopped
  
  

Wash the chard and cut the leaves from the center ribs. Set the leaves aside for another use. Trim the tough ends of the stems and discard. Cut the stems crosswise into 3-inch lengths.

Bring a pot of generously salted water to a boil. Blanch the stems until crisp-tender, about 5 minutes. Drain and cool in an ice bath.

Heat the oven to 350°F and place a rack in the middle of the oven. Meanwhile, put the cream in a small saucepan with 2 thyme sprigs and the garlic clove and bring it to a simmer over medium-high heat. Reduce the heat to a simmer and continue to cook over very low heat until the cream is reduced by one-third to one-half. You want to end up with 1 to 1-1⁄3 cups. Season to taste with salt and black pepper and set aside.

Use the butter to coat a shallow casserole or baking dish and arrange the drained chard stems on the bottom. Strain the cream through a fine-mesh sieve onto the stems. Finely chop the thyme from the remaining sprig and sprinkle on top. Cover with the breadcrumbs, grated cheese, and hazelnuts.

Bake the gratin for about 25 minutes, or until the cream has set.

Salmon and Spring Vegetables Baked in Paper

Talk about a pretty package. This salmon is all about its unique presentation, which also conveniently happens to be its cooking method. By wrapping the fish, along with a variety of vegetables and herbs, in a parchment pouch, you get a delicately steamed, perfectly moist result. This dish is also totally flexible: Vary the fish, vegetables, and herbs depending on your taste (or what you have in the refrigerator that day).

• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 small carrots, peeled and cut into 1-inch pieces on the diagonal
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  6 salmon fillets (6 oz. each), skin removed
  
  


• 
  
  1 lemon, thinly sliced (12 slices total)
  
  


• 
  
  1 small bunch asparagus, cut into 1-inch pieces on the diagonal
  
  


• 
  
  1 cup sugar snap peas, strings removed
  
  


• 
  
  12 sprigs fresh tarragon
  
  


• 
  
  1⁄4 cup dry white wine, such as Sauvignon Blanc
  
  

Bring a saucepan of salted water to a boil. Add the carrots and simmer for 3 minutes. Drain and set aside.

Heat the oven to 400°F. Cut 6 pieces of parchment paper (or foil) in the shape of a heart, about 20 inches across at the widest part of the heart. Brush liberally with olive oil. Place one piece of salmon on half of the heart and brush the top of the fillet with more olive oil. Season with salt and pepper and place two slices of lemon on each fillet.

Divide the carrots, asparagus, and snap peas evenly among the 6 parchment hearts, scattering them on top of the salmon. Place two tarragon sprigs on each fillet. Sprinkle 1 Tbs. of white wine on top of the fish and season with salt and pepper.

To seal each parcel, fold the heart in half and then fold and crease the edges to enclose the salmon and vegetables. Continue folding the paper down over itself until the parcel is completely enclosed.

Place the parchment parcels on a baking sheet, seam side down, and put in the oven; bake until well puffed, about 15 minutes. To serve, place one parchment parcel on each plate and snip the center open with scissors.

Shiitake and Roasted Red Pepper Puff Pastry Tart

Almonds and tarragon may seem like unusual additions to a mushroom and pepper tart, but the combination is simply amazing. Serve a slice with a green salad to make it a meal.

• 
  
  1 sheet frozen puff pastry (about 9 oz.), thawed
  
  


• 
  
  1 large egg
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  8 oz. shiitake mushrooms, stemmed and cut into bite-size pieces (about 3 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. jarred roasted red peppers, patted dry and coarsely chopped (about 1/3 cup)
  
  


• 
  
  4 oz. Gruyère, coarsely grated (about 1-1/2 cups)
  
  


• 
  
  1 Tbs plus 1 tsp. finely chopped fresh tarragon
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. sliced almonds
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets.

Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 tsp. salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly.

Add the mushrooms, red peppers, cheese, 1 Tbs. of the tarragon, and 1/2 tsp. pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 tsp. tarragon. Cool slightly before serving.

Pastry-Wrapped Chicken with Vegetable Stuffing

Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes golden and flaky, perfect for eating along with the tender meat and vegetables. It's a bit reminiscent of chicken pot pie.Video:Watch a step-by-step demonstration of how to wrap the chicken.

• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  2 medium celery stalks, cut into 1/4-inch dice
  
  


• 
  
  1 medium carrot, cut into 1/4-inch dice
  
  


• 
  
  1 medium yellow onion, cut into 1/4-inch dice
  
  


• 
  
  1 Tbs. chopped fresh rosemary
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 whole chicken (about 3-1/2 lb.)
  
  


• 
  
  1 large egg, lightly beaten with 1 Tbs. water
  
  

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and 1-1/2 tsp. salt. Add the butter and mix on low speed, stopping the mixer occasionally to break up bigger chunks of butter with your fingers, until the mixture resembles coarse meal with some pea-size pieces. (If you don’t have a stand mixer, use a pastry cutter or your fingers to work the butter into the dry ingredients.) Add 1/2 cup water and continue mixing (or stir with a fork) until the dough begins to come together, about 1 minute more. Turn the mixer off, scrape the dough off the paddle, and switch to the dough hook. Knead the dough on medium-low speed (or by hand) until it comes together in a mass, 1 to 2 minutes (longer by hand).

Turn the dough out onto a lightly floured surface and continue to knead it briefly until it feels smooth and elastic. If the dough is very sticky, add a little more flour.

Wrap the dough in plastic and refrigerate it for at least 30 minutes and up to 2 hours.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Meanwhile, heat the olive oil in a heavy-duty 10-inch skillet over medium heat. Add the celery, carrot, onion, rosemary, and a pinch of salt and cook, stirring often, until the vegetables are just tender but not colored, about 8 minutes. Let cool.

Remove the giblets from the chicken and discard or save for another use. Pat the chicken dry and trim away any excess fat. Cut off the first two joints of the wings and discard or save for another use. Season the chicken liberally inside and out with salt and pepper. Put the vegetables inside the cavity and tie the legs together with kitchen string.

On a very lightly floured surface, roll the dough out to a 1/8-inch-thick, 18x13-inch rectangle. (If the dough shrinks back, let it rest for a few minutes at room temperature, then roll again.) Put the chicken on the dough breast side down and wrap the dough around the bird, overlapping the edges. If there is a lot of overlap, trim the dough. Pinch the seams together to seal them. Turn the bird over and put it seam side down on the prepared baking sheet. Gently mold the dough over the contours of the chicken to delineate its shape.

Brush the tops and sides of the dough with the egg wash and sprinkle with salt.

Bake the chicken until the pastry is golden-brown (if it’s browning too much, tent it loosely with foil) and an instant-read thermometer inserted through the crust and into the breast registers 160°F, 1 to 1-1/2 hours. Let cool for at least 1 hour (the chicken will still be quite warm after 1 hour) and up to 3 hours before serving. Serve warm or at room temperature.

To carve the chicken, crack into the crust with a knife and carve away pieces of the chicken, starting with the breast. Serve the chicken with some of the crust and the vegetable stuffing.

Sausage and Egg Enchiladas with Tomatillo Sauce

Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.

For the tomatillo sauce

• 
  
  2 lb. fresh tomatillos, husked and rinsed in warm water
  
  


• 
  
  1 medium jalapeño, stemmed
  
  


• 
  
  1 cup chopped fresh cilantro
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup heavy cream
  
  

For the enchiladas

• 
  
  2 to 3 Tbs. vegetable oil; more for the baking dish
  
  


• 
  
  1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
  
  


• 
  
  3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
  
  


• 
  
  1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
  
  


• 
  
  1 small yellow onion, finely chopped (1/2 cup)
  
  


• 
  
  1 4-oz. can diced green chiles, drained (optional)
  
  


• 
  
  6 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  16 6-inch corn tortillas
  
  


• 
  
  4 oz. Monterey Jack, grated (1 cup)
  
  


• 
  
  Sour cream, for serving (optional)
  
  

The night before

Make the sauce

Put the tomatillos and the jalapeño in a 4-quart saucepan and add water to within 1 inch of the top. Bring to a boil, then lower the heat and simmer, uncovered, turning the tomatillos occasionally, until they’re khakigreen all over and very tender, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Halve the jalapeño, and add one half to the blender. Add the cilantro, garlic, cumin, and 2 tsp. salt and purée (you should still see the tomatillo seeds). Taste and blend in the other jalapeño half if you prefer a spicier sauce. Add the cream and pulse to blend. Transfer to a bowl and let cool to room temperature.

Assemble the Enchiladas

Oil a 9x13–inch baking dish and set aside.

Add the potato and cook until just tender, about 4 minutes. Drain and set aside.

Meanwhile,
cook the chorizo in an 11- to 12-inch nonstick skillet over medium-high
heat, breaking up the meat, until cooked through, about 4 minutes. Use a
slotted spoon to transfer the chorizo to a large bowl. Discard all but 1
Tbs. fat from the pan. (If there’s less than 1 Tbs. of fat, add a bit
of the vegetable oil.)

Set the skillet over medium heat. Add the
bell pepper and onion and cook, stirring occasionally, until softened,
about 5 minutes. Stir in the potato and then cook undisturbed until
browned on the bottom, 3 to 4 minutes. Add the mixture to the chorizo.
Add the green chiles, if using.

Whisk the eggs, 1 tsp. salt, and
several grinds of black pepper in a medium bowl. Melt the butter in the
skillet over low heat and cook until the foam subsides. Add the eggs and
cook without stirring until they begin to set on the bottom, about 20
seconds. Draw a wooden spoon across the pan a few times to form large
curds. Continue to cook, stirring occasionally, until the eggs are
barely set and still quite moist, 1 to 2 minutes—do not cook through.
Add the eggs to the chorizo mixture.

Stir 1 cup of the tomatillo sauce into the eggchorizo mixture. Cover the remaining sauce and refrigerate.

Brush
both sides of one tortilla with oil and put on a microwaveable plate.
Oil the remaining tortillas on one side and stack, oiled side up. Cover
with a paper towel and microwave the tortillas until warm and pliable, 1
to 1-1/2 minutes. Arrange about 1/3 cup of the egg mixture in a line
down the center of each tortilla and roll it up. Place each filled
tortilla seam side down in the prepared baking dish. Cover the dish with
plastic wrap and refrigerate overnight.

In the morning

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

Uncover the enchiladas, pour the remaining tomatillo sauce evenly over them, and top with the cheese. Bake until the sauce is bubbly and the cheese is browned, 30 to 40 minutes. Let stand for 5 minutes and then serve with the sour cream, if using.

Breakfast Casserole

Lightly sweet, egg-rich challah makes this creamy egg casserole even more full-flavored. Baking it in a hot-water bath allows it to cook gently and retain its moistness. The recipe, adapted from our TV show Moveable Feast with Fine Cooking, has been simplified for the home cook.

• 
  
  1 Tbs. unsalted butter, plus more for the baking dish
  
  


• 
  
  1 lb. sweet Italian sausage, casings removed
  
  


• 
  
  1 lb. asparagus, tough ends removed; sliced into 1/4-inch pieces
  
  


• 
  
  4 cups packed baby spinach, long stems removed (about 3 oz.)
  
  


• 
  
  1/2 cup finely chopped whole scallions (about 5)
  
  


• 
  
  4
  stalks green garlic (root ends trimmed and any tough green parts
  discarded), cut into 1/4-inch pieces, or 2 cloves garlic, minced, and 3
  more whole scallions, chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. brioche or challah bread, cut into 3/4-inch cubes (from five to six 3/4-inch slices)
  
  


• 
  
  8 large eggs, preferably organic
  
  


• 
  
  1-1/2 cups heavy cream
  
  


• 
  
  1 Tbs. fresh marjoram, chopped
  
  


• 
  
  Freshly ground black pepper
  
  

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

Butter a 2-1/2- to 3-quart shallow baking dish (about 2 inches deep; preferably with handles) and set aside.

Have a kettle of hot water ready, and a larger baking pan in which the baking dish fits comfortably with enough room to remove the dish easily with silicone oven mitts.

In a 12-inch skillet over medium-high heat, add the sausage and cook, stirring and breaking up the meat into small pieces, until cooked through, 6 to 7 minutes. Remove to a large bowl and set aside.

In the same skillet over medium heat, melt 1 Tbs. butter. Add all the vegetables and 1/4 tsp. salt. Cook, stirring occasionally, until the vegetables are tender and bright green, about 5 minutes. Add the vegetable mixture and the cubed bread to the bowl with the sausage and mix well.

In a medium bowl, whisk together the eggs, cream, marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper.

Add the egg mixture to the bowl with the sausage-vegetable mixture and stir with a wooden spoon until all the ingredients are combined. Set the buttered baking dish inside the larger baking pan and pour the contents of the bowl into the baking dish. Cover the baking dish with a piece of foil cut slightly larger than the size of the dish.

Place the baking pan in the oven, then pour enough hot water from the kettle to come halfway up the sides of the baking dish to create a water bath.

Bake for 1 hour. If the mixture is still loose, remove the foil from the baking dish and bake for an additional 15 minutes or until the center is firm.

Remove the pan from the oven and carefully remove the dish from the water bath using silicone oven mitts.

Let the casserole cool for 15 minutes before serving.

Sausage and Egg Enchiladas with Tomatillo Sauce

Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.

For the tomatillo sauce

• 
  
  2 lb. fresh tomatillos, husked and rinsed in warm water
  
  


• 
  
  1 medium jalapeño, stemmed
  
  


• 
  
  1 cup chopped fresh cilantro
  
  


• 
  
  1 large clove garlic, peeled
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup heavy cream
  
  

For the enchiladas

• 
  
  2 to 3 Tbs. vegetable oil; more for the baking dish
  
  


• 
  
  1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
  
  


• 
  
  3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
  
  


• 
  
  1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
  
  


• 
  
  1 small yellow onion, finely chopped (1/2 cup)
  
  


• 
  
  1 4-oz. can diced green chiles, drained (optional)
  
  


• 
  
  6 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  16 6-inch corn tortillas
  
  


• 
  
  4 oz. Monterey Jack, grated (1 cup)
  
  


• 
  
  Sour cream, for serving (optional)
  
  

The night before

Make the sauce

Put the tomatillos and the jalapeño in a 4-quart saucepan and add water to within 1 inch of the top. Bring to a boil, then lower the heat and simmer, uncovered, turning the tomatillos occasionally, until they’re khakigreen all over and very tender, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Halve the jalapeño, and add one half to the blender. Add the cilantro, garlic, cumin, and 2 tsp. salt and purée (you should still see the tomatillo seeds). Taste and blend in the other jalapeño half if you prefer a spicier sauce. Add the cream and pulse to blend. Transfer to a bowl and let cool to room temperature.

Assemble the Enchiladas

Oil a 9x13–inch baking dish and set aside.

Add the potato and cook until just tender, about 4 minutes. Drain and set aside.

Meanwhile,
cook the chorizo in an 11- to 12-inch nonstick skillet over medium-high
heat, breaking up the meat, until cooked through, about 4 minutes. Use a
slotted spoon to transfer the chorizo to a large bowl. Discard all but 1
Tbs. fat from the pan. (If there’s less than 1 Tbs. of fat, add a bit
of the vegetable oil.)

Set the skillet over medium heat. Add the
bell pepper and onion and cook, stirring occasionally, until softened,
about 5 minutes. Stir in the potato and then cook undisturbed until
browned on the bottom, 3 to 4 minutes. Add the mixture to the chorizo.
Add the green chiles, if using.

Whisk the eggs, 1 tsp. salt, and
several grinds of black pepper in a medium bowl. Melt the butter in the
skillet over low heat and cook until the foam subsides. Add the eggs and
cook without stirring until they begin to set on the bottom, about 20
seconds. Draw a wooden spoon across the pan a few times to form large
curds. Continue to cook, stirring occasionally, until the eggs are
barely set and still quite moist, 1 to 2 minutes—do not cook through.
Add the eggs to the chorizo mixture.

Stir 1 cup of the tomatillo sauce into the eggchorizo mixture. Cover the remaining sauce and refrigerate.

Brush
both sides of one tortilla with oil and put on a microwaveable plate.
Oil the remaining tortillas on one side and stack, oiled side up. Cover
with a paper towel and microwave the tortillas until warm and pliable, 1
to 1-1/2 minutes. Arrange about 1/3 cup of the egg mixture in a line
down the center of each tortilla and roll it up. Place each filled
tortilla seam side down in the prepared baking dish. Cover the dish with
plastic wrap and refrigerate overnight.

In the morning

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

Uncover the enchiladas, pour the remaining tomatillo sauce evenly over them, and top with the cheese. Bake until the sauce is bubbly and the cheese is browned, 30 to 40 minutes. Let stand for 5 minutes and then serve with the sour cream, if using.

Country Ham and Cheddar Spoonbread

Grits are the perfect vehicle for smoky country ham and extra-sharp Cheddar in this fluffy, satisfying brunch dish.

• 
  
  1 cup grits (preferably stone-ground, not quick-cooking or instant)
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. extra-sharp Cheddar, coarsely grated (1 packed cup)
  
  


• 
  
  3 oz. country ham (uncooked or cooked), very finely diced (1/2 cup)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  6 large egg whites
  
  


• 
  
  Unsalted butter for the dish
  
  

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

Put the grits, milk, 3/4 tsp. salt, and 3 cups water in a 2-quart saucepan, cover, and bring to a boil over medium-high heat. Lower the heat to medium and cook, uncovered, stirring frequently, until some of the water has been absorbed but the mixture is still very soupy, 5 to 7 minutes. Reduce the heat to low, cover, and cook, stirring every 2 minutes, until creamy, soft, and just slightly soupy (it should fall easily from a spoon), 8 to 10 minutes. Turn off the heat, add the cheese and ham to the grits and stir until thoroughly combined. Season to taste with black pepper.

In a large bowl, whisk the egg yolks until pale yellow. Pour 1 cup of the grits into the yolks, whisking constantly. When the mixture is smooth, add the remaining grits to the bowl and whisk thoroughly until evenly combined.

In another large bowl, beat the egg whites to stiff peaks with an electric mixer. Using a large serving spoon, gently fold the egg whites a third at a time into the grits mixture just until the whites are blended in.

Butter a 3-quart baking dish and pour the grits mixture into it. Bake until the spoonbread is puffed and lightly browned, about 30 minutes. Remove from the oven and let stand 10 to 15 minutes before serving (it will deflate).

Breakfast Casserole

Lightly sweet, egg-rich challah makes this creamy egg casserole even more full-flavored. Baking it in a hot-water bath allows it to cook gently and retain its moistness. The recipe, adapted from our TV show Moveable Feast with Fine Cooking, has been simplified for the home cook.

• 
  
  1 Tbs. unsalted butter, plus more for the baking dish
  
  


• 
  
  1 lb. sweet Italian sausage, casings removed
  
  


• 
  
  1 lb. asparagus, tough ends removed; sliced into 1/4-inch pieces
  
  


• 
  
  4 cups packed baby spinach, long stems removed (about 3 oz.)
  
  


• 
  
  1/2 cup finely chopped whole scallions (about 5)
  
  


• 
  
  4
  stalks green garlic (root ends trimmed and any tough green parts
  discarded), cut into 1/4-inch pieces, or 2 cloves garlic, minced, and 3
  more whole scallions, chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. brioche or challah bread, cut into 3/4-inch cubes (from five to six 3/4-inch slices)
  
  


• 
  
  8 large eggs, preferably organic
  
  


• 
  
  1-1/2 cups heavy cream
  
  


• 
  
  1 Tbs. fresh marjoram, chopped
  
  


• 
  
  Freshly ground black pepper
  
  

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

Butter a 2-1/2- to 3-quart shallow baking dish (about 2 inches deep; preferably with handles) and set aside.

Have a kettle of hot water ready, and a larger baking pan in which the baking dish fits comfortably with enough room to remove the dish easily with silicone oven mitts.

In a 12-inch skillet over medium-high heat, add the sausage and cook, stirring and breaking up the meat into small pieces, until cooked through, 6 to 7 minutes. Remove to a large bowl and set aside.

In the same skillet over medium heat, melt 1 Tbs. butter. Add all the vegetables and 1/4 tsp. salt. Cook, stirring occasionally, until the vegetables are tender and bright green, about 5 minutes. Add the vegetable mixture and the cubed bread to the bowl with the sausage and mix well.

In a medium bowl, whisk together the eggs, cream, marjoram, 1/2 tsp. salt, and 1/4 tsp. pepper.

Add the egg mixture to the bowl with the sausage-vegetable mixture and stir with a wooden spoon until all the ingredients are combined. Set the buttered baking dish inside the larger baking pan and pour the contents of the bowl into the baking dish. Cover the baking dish with a piece of foil cut slightly larger than the size of the dish.

Place the baking pan in the oven, then pour enough hot water from the kettle to come halfway up the sides of the baking dish to create a water bath.

Bake for 1 hour. If the mixture is still loose, remove the foil from the baking dish and bake for an additional 15 minutes or until the center is firm.

Remove the pan from the oven and carefully remove the dish from the water bath using silicone oven mitts.

Let the casserole cool for 15 minutes before serving.