• 3 tablespoons vegetable oil
• 2 garlic cloves, peeled and finely chopped
• 2 15-ounce cans black (or other ) beans
• 2 cups toppings, such as coarsely shredded chicken, cooked chorizo sausage, small cooked shrimp, sliced ham, cut into strips, flaked tuna, and/or cubed tofu
• 1 large romaine heart, cut into ¼-inch thick slices
• 1/3 cup sour cream
• 3 tablespoons Mexican hot sauce, plus more for serving
• 12 tostadas (crisp-fried corn tortillas), store brought
• 1 ripe avocado, pitted, flesh scooped from skin and cut into ¼-inch pieces (optional)
• ¾ cup Mexican queso añejo or garnishing cheese, such as Romano or Parmesan
• ½ to ¾ cup (loosely packed) chopped cilantro

DIRECTIONS:

1. Heat oil in a medium skillet over medium heat.  Add garlic, stir for about a minute, then add undrained beans.  Mash to a coarse purée with a potato masher or the back of a spoon, then cook, stirring regularly, until thickened just enough to hold shape in a spoon, about 10 minutes.  Taste and season with salt if needed.  Reduce heat to lowest setting to keep warm.
2. Place romaine in a large bowl.  In a small bowl, mix together sour cream and hot sauce.  Drizzle mixture over romaine and toss to combine.
3. Spread each tostada with some of the beans.  Top with portions of your chosen topping(s) romaine.  Dot with avocado, if using.  Sprinkle generously with cheese and cilantro, and serve immediately with additional hot sauce.

SERVES 4

• 1 28-ounce can whole tomatoes, drained
• 2 to 3 canned chipotle chiles en adobo
• 1 ½ tablespoons vegetable or olive oil
• 1 large white onion, sliced ¼-inch thick, divided
• 3 garlic cloves, peeled and finely chopped
• 2 ½ cups chicken broth, vegetable broth, or water, plus a little extra if needed
• 2 cups sliced red chard leaves (optional)
• 12 corn tortillas, cut into sixths and fried or baked to make chips, or 8 ounces thick, homemade-style tortilla chps
• ½ cup chopped fresh cilantro
• 1/3 crème fraîche or sour cream thinned with a little milk
• 1 ½ cups coarsely shredded grilled or roasted chicken (optional)
• ¼ cup finely crumbled Mexican queso añejo or other dry grating cheese such as Romano or Parmesan

DIRECTIONS:

1. Place tomatoes and chipotles in a blender jar.  Blend to a purée that still retains a little texture.
2. Heat oil in a medium-large pot or Dutch oven or a deep, large skillet on medium heat.  Add half of the onion slices and cook, stirring regularly, until golden, about 7 minutes.  Add garlic and cook, stirring, for another minute, the raise heat to medium-high.  Add tomato purée and cook, stirring, until mixture begins to thicken, 4 or 5 minutes.  Stir in broth or water and season to taste with salt (use less if using salted chips.)  Bring to a boil.  Stir in chard (if using) and tortilla chips.  Return to a rolling boil, cover, and turn off heat.  Let stand 5 minutes (no longer.)
3. Remove cover and carefully stir to coat chips evenly with sauce and to check that chips have softened nicely – they should be a little chewy, not mushy.  (If too chewy, stir in a few tablespoons more broth, cover and set over medium heat for a couple minutes more.)  Sprinkle with cilantro.
4. Spoon tortilla chip mixture onto warm plates.  Drizzle with the crème fraîche or milk thinned sour cream, strew with the remaining sliced onion and the shredded chicken (if using), and dust generously with cheese.

SERVES 4 AS A MAIN DISH

• 3 cups thinly sliced green cabbage (about 6 ounces)
• 5 tablespoons cider vinegar, divided
• 1 tablespoon canola or vegetable oil
• ¼ teaspoon kosher salt
• 1/3 cup honey
• 2 tablespoons ketchup
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• ½ to 1 teaspoon Tabasco or other hot sauce
• 3 cups shredded roasted chicken
• 2 scallions, thinly slices
• 4 bulky rolls, split and toasted
• 4 slices sharp cheddar cheese (about ¼ pound)

DIRECTIONS:

1. In a large bowl, toss cabbage with 1 tablespoon of the vinegar, oil, and salt.  Set aside.

2. In a small saucepan, heat remaining vinegar, honey, ketchup, mustard, Worcestershire sauce, pepper, and hot sauce until it comes to a simmer.  Fold in chicken and scallions, turn off heat, and let sit for 5 minutes.

3. To make sandwiches, layer chicken on bottoms of rolls, then top with cheese, cabbage, and tops of rolls.  Serve immediately.

SERVES 4

• ¼ cup olive oil
• 3 cloves garlic, crushed
• ½ pound 1 ½-inch broccoli florets (about 3 cups)
• ½ teaspoon salt
• 1/3 cup white wine
• ½ cup low-sodium chicken broth
• 2 ½ cups diced roasted chicken (skin removed) and any juices
• 1 teaspoon chopped fresh thyme
• ½ cup freshly grated Parmesan cheese
• ¾ pound ziti

DIRECTIONS:

1. Bring a large pot of water to a boil

2. Heat oil and garlic in a large skillet or sauté pan over medium heat, stirring until garlic starts to brown and becomes very fragrant, about 3 minutes.  Add broccoli, raise heat to medium high, sprinkle with salt, and cook stirring often, until broccoli turns dark green and starts to brown, about 2 minutes.  Add white wine and cook, stirring, until it almost completely reduces, about 2 minutes.  Add broth, chicken and thyme, bring to a boil, cover and cook until broccoli is crisp, tender and mixture is hot, about 3 minutes.  Stir in half of the cheese and a generous sprinkling of black pepper.  Remove from heat.

3. While chicken and broccoli are cooking, stir a couple tablespoons of salt into boiling water, add pasta, and cook, stirring occasionally, until just tender, about 10 minutes.  Drain pasta and return to pot.  Add chicken and broccoli, and cook over medium heat, stirring for 2 or 3 minutes to allow flavors to meld.  Season to taste with salt and pepper, sprinkle with remaining cheese and serve.

SERVES 4

INGREDIENTS:

Vinaigrette:

• 1 teaspoon Dijon mustard
• 3 tablespoon red wine vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Salad:

• 2 cups diced roast chicken, skin removed
• 3 large pitas, cut into 3-inch wedges
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chopped fresh thyme
• 2 romaine hearts, cored, cut in 1 ½-inch pieces
• 1 ½ cups crumbled feta cheese (about 6 ounces)
• 1 ½ cups ripe grape tomatoes, halved
• 1 cup pitted kalamata olives, drained well
• ½ seedless English cucumber, cut in ½-inch dice
• 3 scallions, trimmed and thinly sliced

DIRECTIONS:

1. Make the vinaigrette: In a blender purée mustard and vinegar, then add oil in a slow, steady stream. Stir in thyme, oregano, salt and pepper. Season with more salt and pepper to taste.

2. Preheat oven to 425°F. In a medium bowl, toss chicken with 2 tablespoons of the vinaigrette and set aside.

3. In a large bowl, toss pita wedges with oil and thyme and a light sprinkling of salt. Transfer pita to a rimmed baking sheet lined with aluminum foil and bake, flipping every 15 minutes, until browned and crisp, about 15 minutes.

4. Meanwhile, arrange romaine, chicken, feta, tomatoes, olives, cucumber, and scallions on a large platter and drizzle with half of the remaining vinaigrette. Place warm pita in a basket and serve with salad and remaining vinaigrette.

SERVES 4

INGREDIENTS:

• 4 tablespoons butter
• 2 cups chopped scallions, white and green parts (about 2 bunches)
• 2 yellow bell peppers, diced
• 5 cups fish stock, clam juice, or chicken broth
• 4 cups peeled, diced russet or Yukon gold potatoes (about 4 medium)
• 1 ½ pounds skinned salmon fillet, cut into 1-inch pieces
• 1/3 cup coarsely chopped fresh dill
• 1 cup heavy cream

DIRECTIONS:

1. In a large heavy-bottomed pot, melt butter over medium heat. Add scallions and peppers and cook, stirring, until softened, about 5 minutes. Add stock and potatoes and simmer until potatoes are tender, 10 to 15 minutes.

2. Purée 2 cups of the soup in a blender until smooth, and return to pan. Add salmon and simmer until just cooked through, about 5 minutes. Stir in dill, cream, and salt and pepper to taste.

3. Add clams to soup, and cover pot. Every minute or so, using tongs, remove any opened clams, transferring them to a bowl. After 15 minutes, remove and discard any unopened clams.

4. Remove and chop clam meat, discarding shells, and add to chowder with any juices. Add cream and pepper to taste, and bring to a simmer. Stir in salt pork and serve chowder sprinkled with parsley.

SERVES 4 TO 6

INGREDIENTS:

Chili:

• 1 28-ounce can (or 2 15-ounce cans) cannellini beans, divided
• 1 14.5 ounce can diced tomatoes
• 1 or 2 canned chipotles in adobo sauce, plus 2 tablespoons of the sauce
• ¼ pound bacon (4 thick slices), cut into thin strips
• 1 yellow onion, finely diced
• 1 green bell pepper, finely diced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup light beer
• 2 ½ cups diced roast chicken (skin removed), and any juices
• ¼ cup chopped fresh cilantro
• 1 teaspoon chopped fresh thyme

Herb-lime cream:

• 1 cup sour cream
• ¼ cup chopped fresh cilantro
• 1 teaspoon chopped fresh thyme
• 1 lime, grated zest and juice
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

DIRECTIONS:

1. In a food processor, purée 1 cup of the beans with tomatoes and their juices, chipotles, and adobo sauce. Set aside.

2. In a large, sturdy Dutch oven or heavy-bottomed pot over medium heat, cook bacon, stirring occasionally, until browned and most of the fat is rendered, about 6 minutes. Transfer to a large plate lined with paper towels.

3. Add onion and bell pepper to pot, sprinkle generously with salt, and cook, stirring until vegetables softened, about 8 minutes. Add chili powder and cumin and cook, stirring for 1 minute, Add beer, raise heat to high, and cook, stirring, until liquid almost completely reduces, about 3 minutes. Add puréed bean mixture and the remaining beans and bringing to a boil. Reduce to a simmer, stir in chicken, cilantro, and thyme, and cook, covered, until mixture heats through and thickens, about 15 minutes. Season chili with salt and pepper to taste.

4. Meanwhile, make the herb-lime cream by mixing all the ingredients together in a small bowl.

5. To serve, ladle chili into large bowls and top with a healthy dollop of lime cream.

SERVES 4

INGREDIENTS:

Crust:

• 2 cups all-purpose flour, more for rolling out
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup chilled unsalted butter, cut into 8 pieces
• ¼ cup cream cheese, cut into pieces
• 1 egg, beaten
• ¼ cup ice water, or more if needed

Filling:

• 2 tablespoons unsalted butter, plus more for greasing baking dish
• 1 yellow onion, finely diced
• 1 ½ teaspoons salt, divided
• 10 ounces white mushrooms, quartered
• 3 ½ ounces shitake mushrooms, stemmed and thinly sliced
• 2 teaspoons chopped fresh rosemary
• ½ teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 3 cups low-sodium chicken broth
• 8 oil-packed sun dried tomatoes,, drained and chopped
• 1 tablespoon cider vinegar
• 2 teaspoons cornstarch
• 3 cups diced roast chicken (skin removed) and any juices
• 1 ½ cups frozen peas, thawed
• ¼ cup freshly grated Parmesan cheese

• 1 egg, beaten

DIRECTIONS:

1. Make the crust: Pulse flour, salt, and baking powder together in a food processor. Add butter and cream cheese and pulse until mixture forms coarse crumbs about the size of peas. In a small bowl, mix egg and ice water, then add to processor and pulse until mixture forms coarse clumps – add 1 to 2 more tablespoons water if needed. Turn dough out onto a large piece of plastic wrap and form into an 8-inch disk. Wrap and refrigerate for at least a half hour and up to 2 days.

2. Preheat oven 375°. Grease a 9-x-13 inch baking dish. Melt butter in a large Dutch oven or pot over medium heat. Add onion, sprinkle with 1 teaspoon of the salt, and cook, stirring occasionally, until onion softens and becomes translucent, about 8 minutes. Raise heat to high add mushrooms and rosemary, sprinkle with remaining ½ teaspoon salt and black pepper, and cook, stirring occasionally, until onion softens and becomes translucent, about 8 minutes. Raise heat to high, add mushrooms and rosemary, sprinkle with remaining ½ teaspoon salt and black pepper, and cook, stirring until mushrooms start to softened, about 3 minutes. Stir in flour and cook, stirring often, for 1 more minute. Add white wine and cook until it almost completely reduces, about 2 minutes. Stir in chicken broth, sun-dried tomatoes, and vinegar and bring to a boil. Mix cornstarch with 2 tablespoons water and stir in chicken broth, sun-dried tomatoes, and vinegar and bring to a boil. Mix cornstarch with 2 tablespoons water and stir into broth to thicken. Reduce to a simmer, stir in chicken, peas, and Parmesan cheese, and cook until heated through, about 5 minutes. Transfer to greased baking dish and let cool at room temperature for 15 minutes.

3. Meanwhile, using a rolling pin, roll pie crust out on a lightly floured work surface so it’s just slightly larger than the baking dish. Make a little hole in center for a vent. Using the rolling pin, lift dough up and set it over baking dish. Use thumb and forefinger to crimp dough along edges. Brush dough with egg and set baking dish on a large rimmed baking sheet to catch any juices.

4. Bake uncovered until crust browns all over and filing bubbles around the sides, about 45 minutes. Let cool for a couple of minutes and serve.

SERVES 6 TO 8

INGREDIENTS:

• 1 tablespoon lemon juice, plus more for serving
• 1 tablespoon minced garlic
• ½ teaspoon kosher salt
• ½ cup plain yogurt
• 2 teaspoons ground coriander
• 1 ½ teaspoons curry powder
• ½ teaspoon ground ginger
• ¼ teaspoon cayenne
• 2 to 2 ½ pounds boneless, skinless chicken thighs and breasts
• 2 tablespoons unsalted butter, melted
• ¼ cup chopped fresh cilantro

DIRECTIONS:

1. Arrange an oven rack 8 inches away from the broiler element. Line a broiler pan with aluminum foil.

2. In a large bowl, combine 1 tablespoon lemon juice with the garlic and salt. Let sit for 1 minute. Stir in the yogurt, coriander, curry, ginger, and cayenne. With a sharp knife, cut 3 or 4 long slits about ½ inch deep into the side of each piece of chicken. Add the chicken to the spiced yogurt, tossing to thoroughly coat. Chicken can be cooked right away or covered and refrigerated to marinate for up to 12 hours.

3. Heat the broiler. Arrange the chicken pieces on the foil-lined sheet in a single layer without touching. Discard any remaining marinade. Broil until the chicken is nicely browned and crisp in places, about 10 minutes. Turn the chicken pieces over, and continue to broil until the juices run clear when the chicken is pierced and an instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes more. If some pieces cook more quickly than other, move them to the perimeter of the pan.

4. Drizzle the chicken with the melted butter and a few drops of lemon juice. Sprinkle with cilantro, and serve immediately.

SERVES 4

INGREDIENTS:

Sauce:

• 135 grams crème fraiche (1/2 cup plus 1 tablespoon)
• 3 grams minced chives (2 teaspoons)
• 3 grams minced chard (2 teaspoons)
• 3 grams minced flat-leaf parsley (2 teaspoons)
• 1 gram minced tarragon (scant teaspoon)
• 5 grams water (1 teaspoon)
• Kosher salt and freshly ground pepper

• 4 large eggs, cold
• 28 spears medium asparagus

Croutons:

• 15 to 20 grams unsalted butter (1 tablespoon or more)
• 30 grams 1/8 inch cubes crustless Brioche (about 2 bread slices)
• Kosher salt

Garnish:

• Fleur de sel
• Freshly ground black pepper

DIRECTIONS:

1. For the sauce: Put the crème fraiche in a small bowl and stir in the minced herbs and then the water. Season to taste with salt and pepper. Chill until ready to serve.

2. For the eggs: For an immersion circulator: Using a skimmer, gently lower the eggs into 62.5°C (144.5°F) water. Cook for 1 hour, or to your preference. (Cooking the egg at a constant 62.5°C (144.5°F) for an hour, gives it an extraordinary texture. The white is quivering and velvety and the yolk is neither runny nor hard, but rather soft, creamy, and bright colored.) If you prefer, you can poach or soft-boil the eggs in the ordinary way.

3. For the asparagus: Bend each spear to break off the tough ends. Peel the asparagus from just below the tip to the bottom. Trim the bottoms so the spears are of equal length. Divide the asparagus into 4 piles of 7, with the tips facing the same way. Cut 4 pieces of kitchen twine about 2 feet long and tie the spears into bundles.

4. To complete: About 6 minutes before serving, blanch the asparagus until just tender. Chill in an ice-bath. Remove from water, untie bundles, and dry on towels.

5. For the croutons: Heat 15 grams butter in a sauté pan just large enough to hold the brioche cubes in a single layer. When the butter begins to foam, ass the brioche and season with salt. Keep the cubes moving in the pan so they brown evenly. If the butter begins to brown, add another 5 grams butter to stop the butter from browning and darkening the croutons. When the croutons are golden brown, drain on clean paper towels.

6. To serve: Spread sauce on serving plates. Arrange 7 asparagus spears on each plate to form a bed for the poached egg. Crack each egg over an empty plate, as you would a raw egg, and, with a spoon, gently lift the egg, letting a towel absorb any excess water, and place over the asparagus. Sprinkle with the croutons, herb leaves, and fleur de sel and pepper.