Melissa
Clark's Roasted Broccoli and Shrimp, via The Wednesday Chef:
http://www.thewednesdaychef.com/the_wednesday_chef/2009/01/melissa-clarks-roasted-broccoli-with-shrimp.html

Whole Wheat Apple Cake from The Wednesday Chef:
http://www.thewednesdaychef.com/the_wednesday_chef/2011/03/huckleberrys-whole-wheat-apple-butter-cake.html

Please refer first to Andrea Nguyen's Master Banh Mi Sandwich Recipe. The only thing we've done differently is substitute nuoc cham for the Maggi/soy sauce.

1 Vietnamese baguette, supermarket demi-baguette, or 7-inch length of light, not-too-chewy baguette
Mayonnaise
Flavorful meat or tofu of any kind
Nuoc cham (see Andrea Nguyen's recipe)
Long English or Asian/Persian cucumber, cut into thin strips
1 jalapeño pepper, sliced into rings
Daikon and carrot pickle (yep, Andrea's recipe again)
cilantro sprigs, roughly chopped

Cut a slit into the bread lengthwise and open it up like a book. Spread the bottom surface lightly with mayonnaise. Add the meat and drizzle with nuoc cham. Add vegetables to taste.

Yield: 1 serving.

Note: This salad can be assembled and dressed up to 1 hour ahead of time. Chill until ready to serve.

Yield: 4 servings (as a side dish or first course)

LARB GAI

1 pound boneless, skinless chicken thighs (or ground chicken, if you can get decent ground dark-meat chicken, like at a butcher shop or Whole Foods)
1/2 cup thinly sliced shallots
2 tablespoons sliced scallions
2 tablespoons fish sauce
3 tablespoons lime juice from 1 to 2 limes
1 teaspoon crushed red chile flakes
2 to 3 tablespoons toasted rice powder (see recipe below)
cabbage leaves

1. If you're using chicken thighs, place them in a food processor and pulse them until well ground but not quite paste, about ten one-second pulses.

2. Heat a skillet or wok over medium-high heat. Add the ground chicken, shallots, scallions, red pepper flakes, fish sauce, and lime juice. Cook, stirring occasionally, until the chicken is cooked through.

3. Turn the larb out into a bowl and cool for at least ten minutes. Stir in rice powder and additional lime juice to taste. Serve with cabbage leaves for wrapping.

Yield: 3 to 4 servings

TOASTED RICE POWDER
Makes about 3 tablespoons

Place a dry skillet (not nonstick) over medium heat. Add 1/4 cup Thai white sticky rice (preferred) or jasmine rice. Toast the rice, stirring and shaking the pan occasionally, until the rice is golden-brown and smoking slightly, 10 to 15 minutes. Cool to room temperature and grind to a very fine powder in a spice grinder or coffee grinder (you can also use a heavy-duty mortar and pestle).

Stir-fried Chicken in Lettuce Cups from Rasa Malaysia:
http://rasamalaysia.com/lettuce-wraps-recipe/2/

For rosemary syrup:
2 cups water
1 cup granulated sugar
Leaves from 6 (6-inch) sprigs fresh rosemary, stems discarded

To assemble:
1 batch rosemary syrup (about 1.5 cups)
1 cup fresh lemon juice
2 cups ice cubes
4 cups sparkling water, plus more to taste
Vodka (optional)

To make syrup:

In a medium saucepan, combine water and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Boil for 10 minutes. Remove from heat, stir in rosemary leaves, and set aside, covered, for exactly 10 minutes. Strain syrup through a sieve into a measuring cup or small bowl, discarding leaves. Cool to room temperature before using. (Note: Syrup will keep, covered and refrigerated, for a long time.)

To assemble:

Stir together all ingredients in a large pitcher. Taste; add more sparkling water, if needed, or mix with vodka to taste. Pour into glasses filled with ice.

Yield: about 2 quarts

MATTHEW'S EGG CREAM

3 tablespoons milk
3 tablespoons chocolate syrup
1/2 cup seltzer or club soda

Stir together the milk and chocolate syrup in a tall, chilled glass until well combined. Slowly pour in the seltzer, stirring vigorously in a circle, until a creamy foam fills the glass. Drink with a straw.

Yield: 1 serving

1. Fill a large skillet about two-thirds full with water, to a depth of about 2 inches. Add a tablespoon of white vinegar. Bring the water to a bare simmer over medium-high heat. There should be plenty of little bubbles along the bottom of the pan, and the surface of the water should be barely trembling. When in doubt, err on the side of hotter water.

2. Crack an egg into a teacup or a small custard cup. Holding the cup upright, lower the base into the water, and then, slowly and gently, twist your wrist to turn the egg out into the water. You're essentially twisting the mug out from under the egg. Don't hold the mug in the water for too long, or the egg will cook to the inside of the mug.

3. Disturb the water as little as possible, and allow the first egg to settle a bit before adding a second one. Depending on the size of your skillet, you could probably poach up to three eggs at a time.

4. Cook each egg for 3 to 4 minutes, until the white is opaque from the edges right up to the yolk. You can also gauge doneness by lifting the egg in a slotted spoon and gently prodding it with your finger: the white should feel firm and set, but the yolk should still jiggle. If the egg sticks at all to the bottom of the skillet—that happens sometimes—use a spoon or spatula to gently release the egg from the bottom of the pan.

5. Serve.

NOTES

If you need to poach a lot of eggs and can't do it all at once: While you're heating the water in the skillet, fill a large bowl with very warm (but not boiling) water. As the eggs finish cooking, drop them into the bowl. They'll stay warm while you cook the rest.

You can also poach eggs ahead of time and rewarm them just before serving. Instead of preparing a bowl of warm water, prepare a bowl of ice water. Cook the eggs a little less than you normally would, and drop them into the bowl. Just before serving, rewarm them in simmering water.

If your eggs are not so fresh, there will an loose outer layer of egg white surrounding a thick inner layer that gathers around the yolk. Strain off the outer layer before poaching by cracking the egg into a tea straining and straining it briefly. Hat tip to Cook's Illustrated.

SLIGHTLY SIMPLIFIED OEUFS EN MEURETTE
Adapted from Taste: One Palate's Journey Through the World's Greatest Dishes, by David Rosengarten

For the croûtes:
Butter
4 slices of French bread, crusts removed, sliced 1/3 inch thick

For the sauce:
3 Tbsp. unsalted butter, divided
2 Tbsp. chopped bacon
6 Tbsp. chopped shallot
1 tsp. chopped garlic
2 cups very young Beaujolais (or another fruity red wine)
1 bay leaf
1/2 cup chicken stock

1 to 2 eggs per person, poached

1. Butter the bread on both sides. Warm a skillet over medium-high heat. Cook the bread until golden brown on the first side. Flip the bread, and cook until golden brown on the second side. Transfer to two serving plates.

2. To make the sauce, put 1 Tbsp. butter in a heavy sauté pan over medium-high heat. Add the chopped bacon, shallot, and garlic, and cook, stirring occasionally, until the shallots just start to turn brown. Turn the heat to high, and add the Beaujolais and the bay leaf. Boil until the wine is reduced by about half. Add the chicken stock, and bring the mixture back to a boil for 2 minutes. Turn off the heat and whisk in the remaining 2 tablespoons cold butter.

Put the poached eggs on top of the toasts, and then pour the sauce over them. Serve immediately.

Yield: 2 servings

Australian
Tim Tam Classic Dark
Cherry Ripe
Picnic

English
Hobnobs Chocolate Cream
Monster Munch

OKOWA WITH PORK AND SHIITAKE MUSHROOMS
Adapted from Kyoto Foodie

2 cups mochi rice (also sold as sweet rice or short-grain sticky or glutinous rice), or substitute short- or medium-grain Japanese-style rice
4 large shiitake mushrooms, stemmed and sliced thin
1 cup chopped roast pork (any kind, including leftovers, is fine, or substitute fried tofu)
6 tablespoons sake or Chinese rice wine
1/4 cup mirin
2 tablespoons soy sauce
2 cups water
1 lime

1. Wash the rice. The easiest way to do this is to place a large strainer into a slightly larger bowl, and place the rice in the strainer. Wash in several changes of water until the water runs mostly clear, rather than milky. Set aside to drain for 30 minutes.

2. Put the drained rice into a rice cooker. Add the remaining ingredients except for the lime, and start the cooker. If you prefer to make rice in a pot, just do it your usual way, with the added ingredients.

3. As soon as the rice cooker beeps, open and stir. (Mochi rice doesn't hold well in a rice cooker.) Spoon the rice into four bowls and garnish each with a light grating of lime zest and a squeeze of juice. Serve immediately.

Yield: 4 servings

2-1/2 cups heavy cream
1 teaspoon minced lemon zest
1/2 cup freshly grated pecorino romano (or Parmigiano-Reggiano) (1.5 ounces)
1/2 cup shredded fontina (1.5 ounces)
2 tablespoons ricotta
1 teaspoon kosher salt
12 ounces fresh asparagus, trimmed and sliced 1/8" thick on the diagonal
2 tablespoons unsalted butter, melted
1 pound conchiglie rigate (pasta shells) or penne rigate

1. Preheat oven to 500°F.

2. Bring a large pot of salted water to a boil.

3. In a large bowl, whisk together the cream, lemon zest, cheeses, and salt. In a small bowl, toss the asparagus with the melted butter.

4. Parboil the pasta for 4 minutes, drain, and stir into cream mixture.

5. Divide the pasta mixture into 4 shallow ceramic gratin dishes (or just use one 9×13 pan). Top with the asparagus, placing it in a circle around the outside edges of the baking dishes. Bake until pasta is bubbly and hot and well-browned in spots, 10-13 minutes.

Yield: 4 servings

TUSCAN BEANS FROM THE OLD CLAY POT
From Pot on the Fire, by John Thorne

1/2 pound dried cannelini beans, washed and soaked for 8 to 12 hours in water to cover amply
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
3 or 4 sage leaves, fresh or dried
1/2 teaspoon black pepper
1/2 teaspoon ground hot red pepper (or pepper flakes)
1/2 teaspoon salt (or to taste)

1. Preheat oven to 200°F. Drain the beans, reserving the soaking liquid. Remove and discard any beans that have failed to rehydrate. Put the beans and everything else, except for the bean soaking liquid, into a small earthenware bean pot or similar vessel (a Le Creuset pot is fine -SM) and stir gently. Pour the bean-soaking liquid into a saucepan and heat to boiling. Add enough of this to the bean pot to barely cover its contents, reserving any remaining liquid.

2. Cover the pot, put the beans in the oven, and cook at this very low hear (they should never come to a boil) until they are nicely done, about 4 to 5 hours. Check the water level periodically during the first 4 hours, adding the remaining bean liquid, then plain boiling water, as necessary to keep the beans covered.

3. Serve the beans hot or at room temperature, dressed with a little more oil and a squeeze of lemon juice.

Yield: 2 to 4 servings

COWBOY BEANS
From Mexican Everyday, by Rick Bayless

4 slices bacon, diced
2 minced garlic cloves
1/2 can diced tomatoes (I recommend Muir-Glen fire roasted)
4 cups cooked beans, with their broth, or 2 cans pinto beans
2 tablespoons minced cilantro

Cook bacon in large saucepan over medium heat until crisp. Add garlic and stir 30 seconds. Add tomatoes, cook and stir 4 minutes. Add beans and simmer over medium-low heat 15 minutes. Add cilantro and salt to taste. Beans will be soupy.

Yield: 4 servings

1 pound parsnips, peeled, ends trimmed, and cut into 1/2-inch dice
1.5 cups vegetable stock
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt, to taste

1. Place the parsnip chunks and vegetable stock in a medium saucepan and bring to a simmer over medium heat. Reduce heat and simmer uncovered, stirring occasionally, until the parsnips pierce easily with a fork, 20 to 25 minutes.

2. Strain the stock into a bowl and place the parsnips in a food processor. Add the cream, butter and salt to taste. Process until very smooth, about 2 minutes, adding back the stock until the purée reaches the desired consistency. Keep in mind that the purée will be somewhat thinner after you sieve it.

3. Using a rubber spatula, work the puree through a fine-mesh sieve into a bowl. Taste for salt and serve immediately.

Yield: 1.5 cups

About 2 Tbsp. olive oil
1/2 of a medium red onion, finely chopped
1 small head red cabbage (about 2 lb.), quartered, cored, and very thinly sliced
1 large tart apple (such as Granny Smith), peeled, cored, and coarsely grated
3 Tbsp. apple cider vinegar
2 Tbsp. honey
1 tsp. salt
¼ tsp. caraway seeds

Heat the oil in a large, nonreactive skillet or Dutch oven over medium heat. Add onions and cook until softened. Add cabbage, apple, vinegar, honey, salt, and caraway seeds; then cover the pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.

Yield: 4 servings

Homemade Stock (Zuni Café Cookbook recipe, below): Full-bodied, pure chicken flavor, well-seasoned. The standard-bearer.

Swanson Natural Goodness: Good chicken flavor and no off-flavors. Salty. Not bad at all.

Imagine Organic Free-Range Chicken Broth: Underseasoned and practically devoid of flavor. Don't bother.

Better Than Bouillon: Good as far as reconstituted products go: tastes like chicken with a lot of celery. Chicken meat is first ingredient. Great when you need just a small amount of broth for a recipe.

Knorr bouillon cubes: Smells horrifying, but brews up into a reassuringly salty and MSG-laden broth. Remember vending machine chicken soup? This is the stuff.

CHICKEN STOCK
Loosely adapted from The Zuni Café Cookbook, by Judy Rodgers

One whole chicken (about 5 pounds)
About 4 quarts cold water
1 large carrot, peeled and cut into 2-inch chunks
1 stalk celery, cut into 2-inch chunks
1 large yellow onion, peeled and quartered
1 to 1½ teaspoons salt, or more if using kosher

Remove the giblets from the chicken, if included. If you have time and a sharp boning knife, remove the breast meat for another use. If not, don't worry about it. Slash the thigh and leg muscles to encourage the release of flavor during cooking. Place the chicken in a deep 8- to 10-quart stockpot that holds it snugly. Add the cold water. It should cover the chicken. Bring to a simmer over high heat, and skim the foam. Stir the chicken under once to allow the foam to rise, then reduce the heat and skim the foam carefully, taking care to leave behind the bright yellow fat that may be starting to appear on the surface. Add the vegetables and salt and stir them under. Simmer very gently until the stock has a rich, chickeny flavor, about 4 hours. While the stock cooks, don't cover the pot, don't stir, and don't skim the fat; just let it do its thing.

When the stock is ready, use a wide ladle or bamboo skimmer to fish out the carcass and vegetables. Nibble at them if you want, or discard them. Then carefully pour the stock through a strainer to remove any remaining solids. If any small solids remain, you can filter them out by pouring the stock through dampened cheesecloth, or through a clean cotton dishtowel moistened with water.

Cool the stock to room temperature, then cover and refrigerate. Before using, scrape away the cap of solidified fat.

Yield: 8 to 10 cups

3 Tbsp. unsalted butter, softened
2 cups sugar
1/4 cup light corn syrup
3/4 cup half-and-half
Pinch of salt
6 oz. bittersweet chocolate, finely chopped
1 tsp. vanilla extract

Line an 8-inch square pan with aluminum foil that extends over the sides. Coat the foil with 1 tablespoon of the butter. Set aside.

In a 3-quart heavy saucepan over low heat, cook the sugar, corn syrup, half-and-half, and salt until the sugar is dissolved, stirring constantly. Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

Remove the pan from the heat, and stir in the chocolate in 3 or 4 batches, until completely melted and smooth. Return the pan to medium heat. Place a candy thermometer in the pan, and cook WITHOUT stirring until it registers 238 degrees Fahrenheit on the thermometer. (This may take as long as 20 minutes.)

Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool. Quickly sprinkle a rimmed baking sheet or a large marble board (at least 14 × 18 inches) with cold water, and immediately pour the hot mixture onto the baking sheet or marble. Do not scrape out the bottom of the pan. Dot the surface of the mixture with the remaining 2 tablespoons butter. Let the mixture cool until it registers 110 degrees Fahrenheit on the thermometer (about 5 to 15 minutes, depending on whether you use a baking sheet or marble).

Scrape the cooled mixture into the bowl of a stand mixer, add the vanilla, and with the paddle attachment, beat the mixture until it thickens and loses its shine (5 to 10 minutes). (Alternatively, you can beat the mixture by hand with a sturdy wooden spoon; it will take longer.) Turn the fudge into the prepared pan. Dampen your hands and use your fingertips to even the top and to press the fudge completely into the corners of the pan. Place the pan on a cooling rack and let it set completely at room temperature (1 to 2 hours).

Remove the fudge from the pan by lifting out the aluminum foil. With a large chef's knife, cut the fudge evenly into 1-inch squares. Between layers of waxed paper in a tightly covered container, fudge will keep for 10 days at room temperature or 1 month in the refrigerator. Fudge is best served at room temperature.

Yield: 64 pieces

BANANA MUFFINS
Adapted from The Quick Recipe, Cook's Illustrated

10 ounces (2 cups) unbleached all-purpose flour
7 ounces (1 cup) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table sat
13 ounces mashed very ripe banana (about 3 bananas)
3 ounces (1/3 cup) buttermilk
2 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

1. Preheat the oven to 375°F. Spray a muffin tin with nonstick spray. (I like Baker's Joy or another spray with flour in it.)

2. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Stir together the mashed banana, butter, egg, buttermilk, and vanilla in another bowl. (I like to mash the banana in a large bowl and then stir in the rest of the wet ingredients.) Add the dry ingredients and fold in gently until just combined.

3. Drop the batter into the muffin tin cups and bake until you get a nice brown ring around the edge of the each muffin top, about 22 minutes. Check for doneness with a toothpick. Cool 5 minutes in the pan, then turn out onto a wire rack and serve warm.

Yield: 12 muffins

We like a 6-ounce burger, but you lose a little meat to the grinder, so we've specified a little extra meat. It's unusual to find boneless short ribs for sale, so buy English-cut short ribs bone-in and cut them off the bone (easy!) or ask your butcher to do it.

7 ounces boneless short ribs, cut into cubes
7 ounces lean boneless beef chuck, cut into cubes
3/4 teaspoon Diamond Crystal kosher salt
toasted buns

1. Sprinkle the meat with salt and grind through the fine plate of a meat grinder. Form into two patties, about 3/4-inch thick, pressing an indentation into the center of each patty so it's thicker at the edges than in the center.

2. Heat a stainless or cast-iron skillet over medium-high heat or higher. When the surface is very hot, add the burger patties. Cook without moving for 3 minutes. Flip. (A metal spatula is helpful here.) Cook to medium-rare (internal temperature of 130°F), testing with an instant-read thermometer if you have one. This will take 1 to 3 minutes. Serve immediately on toasted buns.

Yield: 2 servings

1 English cucumber
2 tablespoons peanut oil
8 long dried red chiles, snipped into 1-inch sections
2 teaspoons whole Sichuan peppercorns
salt
1 tablespoon sesame oil

Cut the cucumber in half lengthwise. Remove the seeds and pulp with a spoon, and then cut crosswise into 1/4-inch thick half-moons.

Heat a wok or large skillet over high heat. Add the peanut oil and swirl around to cover the base of the wok. Turn the heat down to medium-high and then add the chilies and Sichuan pepper. Cook for a few seconds until they smell deliciously spicy and the chilies are turning a darker red color. Take great care not to burn the spices.

Toss in the cucumber pieces and stir for about 30 seconds to heat and coat them in the flavored oil, adding salt to taste. Remove from the heat, add the sesame oil and stir thoroughly. The cucumber should not be cooked through, just swiftly heated so that it absorbs the flavor of the spices. Allow to cool before serving.

Yield: 4 servings

FOLDED ENCHILADAS
Adapted from Everyday Food, September 2010

1 pound tomatillos, husked and rinsed
4 anaheim chiles
1/2 white onion, quartered
3 garlic cloves, unpeeled
salt and pepper

8 corn tortillas
oil or lard for frying
1/4 head red cabbage, shredded (2 cups)
3 radishes, thinly sliced
2 ounces crumbled cotija, queso añejo, or queso fresco

1. Heat broiler with oven rack in top position. Place tomatillos, chiles, onion, and garlic on a rimmed baking sheet. Broil 5 minutes or until tomatillos and chiles are blackened and blistered. Flip everything and broil 5 minutes more. When cool enough to handle, peel the garlic and peel, core, and seed the chiles. Add the garlic, chiles, tomatillos, onion, and 1/2 cup water to a food processor or blender, and blend until smooth. Add salt and pepper to taste.

2. Heat about 1/4 inch of oil in a frying pan over medium-high. Heat the sauce in another frying pan. Working one at a time, fry a corn tortilla in the oil for about 30 seconds on each side. It should brown slightly around the edge and firm up, but you don't want it crispy like a tostada. Pull the tortilla out of the oil, let it drip for a few seconds, then dip it into the sauce and flip it over. Place the tortilla on a plate, folded in half. Repeat with remaining tortillas, for a total of 2 tortillas per plate.

3. Top each plate of sauced tortillas with one-quarter of the cabbage, radishes, and cheese. Serve hot.

Yield: 4 servings

Note that the dressing should be started well ahead of serving, to allow the shallots to mellow in the vinegar.

2 small to medium shallots, minced
1/4 cup red wine vinegar, or more as needed
1 garlic clove, grated on a Microplane
Kosher salt
4 or 5 fresh basil leaves, smashed a bit between your fingers
1/2 cup olive oil
Good tomatoes, sliced
Fresh corn, cut from the cob

For garnish:
Fresh basil leaves, thinly sliced

In a small bowl, combine the shallots, vinegar, garlic, and a pinch of salt. The vinegar should just cover the shallots; if it doesn't, add a splash more. Let sit at room temperature for an hour or more, until the shallots have given up their raw flavor. Then add the basil leaves and olive oil, and whisk well. Taste, and add salt as needed. If the shallots are too strong or bitter, you can fix that with a pinch or two of sugar. Set dressing aside at room temperature, ideally for at least 30 minutes, to allow the basil to release its fragrance. Remove the basil before serving.

Arrange some sliced tomatoes on a platter, and top with corn kernels (about 1 ear of corn for every 2 or 3 tomatoes). Spoon dressing generously over. Garnish with thinly sliced fresh basil.

SPICY SAUTEED CORN

3 tablespoons butter
Kernels from 3 ears fresh corn
2 scallions, thinly sliced
1 jalapeño pepper, seeds removed if desired, minced
2 tablespoons water
salt
1 tablespoon freshly squeezed lime juice

Heat the butter in a large skillet over medium-high until bubbling. Add the corn, scallions, and jalapeño. Cook until the corn begins to brown and stick to the bottom of the pan, about 10 minutes, lowering the heat if necessary. Add water and scrub the bottom of the pan with the spatula to dislodge the extremely delicious brown bits. When the water has boiled off, add salt to taste. Off the heat, add lime juice and serve immediately with additional lime wedges.

Yield: 4 side-dish servings

1 Tbsp. Dijon mustard
3 Tbsp. red wine vinegar
1/2 tsp. table salt
5 Tbsp. olive oil, plus more to taste

In a small bowl, combine the mustard, vinegar, and salt. Whisk to blend well. Add the olive oil, and whisk vigorously to emulsify. Taste, and adjust as needed. Depending on your vinegar, you may need more oil. I often add another tablespoon, but it varies. This is a more acidic dressing than some, but it shouldn't hit you over the head with vinegar.

Variations: Use white wine vinegar instead of red wine vinegar. Or use a mixture of lemon juice and Champagne vinegar. Or add some minced shallot, taking care to let them soak in the vinegar for 15 to 30 minutes before adding the other ingredients.

MOLLY'S MUSTARDS OF CHOICE

Roland Extra Strong Dijon Mustard
Edmond Fallot Dijon Mustard
Beaufor Extra Strong Dijon Mustard

The three are essentially interchangeable. I notice very little difference in flavor, if any, among them.

MATTHEW'S MISO VINAIGRETTE

2 tablespoons rice vinegar
1 teaspoon white miso
1/2 teaspoon sugar
1 tablespoon canola oil

Whisk ingredients together well. Taste and adjust as necessary.

THAI SALAD DRESSING

2 Tbsp. Thai fish sauce
2 Tbsp. lime juice
1 Tbsp. palm sugar or golden brown sugar
1 large garlic clove
Thai green chiles to taste
pinch of salt

Smash the garlic, chiles, and salt in a mortar and pestle. Stir in the remaining ingredients. Adjust to taste.

PAUL NEWMAN'S BARE CHEST

If you can't get fresh sour cherries, jarred or canned sour cherries (not pie filling!) make a fine substitute; the jarred morello cherries from Trader Joe's are our favorites.

2 pounds sour cherries, stemmed and pitted, or 24 ounces canned or jarred cherries, drained
1 quart vanilla ice cream

Place the cherries in a blender or food processor (reserving a few for garnish) and blend into a smooth puree. Add the ice cream and continue to blend until smooth, rich, and pink. Pour into four glasses, garnish with fresh cherries, and serve.

Yield: 4 12-ounce shakes

SWEET PICKLED CHERRIES
Dana Cree

Makes about 4 cups

These cherries are wonderful with panna cotta, vanilla ice cream, cheesecake, or foie gras. Dried hibiscus can be found in the bulk section at natural foods stores, at Latin markets, and by mail order.

2 cups water
1/2 cup sugar
1/4 cup balsamic vinegar
2 star anise
zest and juice of 1 large lemon
2 tablespoons dried hibiscus flowers
1 cinnamon stick
2 pounds fresh sour cherries, stemmed and pitted, or two 24-ounce jars sour cherries, drained

In a medium saucepan, bring water, sugar, balsamic vinegar, star anise, lemon zest, lemon juice, hibiscus, and cinnamon stick to a boil. Boil 3 minutes, stirring frequently, until mixture is fragrant and sugar is fully dissolved. Place cherries in a large bowl. Strain the pickling liquid onto the cherries. Refrigerate at least 4 hours and up to a week.

YAKI UDON

1 package frozen udon noodles (9 ounces)
half bunch bok choy (about 6 ounces)
4 medium asparagus spears
1/2 cup diced smoked ham
1 tablespoon neutral oil, such as canola
2 teaspoons soy sauce
1 tablespoon mirin
1 teaspoon rice wine vinegar

1. Boil a pot of water. While it's boiling, prep the vegetables. Cut off the woody stems of the asparagus and cut the remainder into 1-inch lengths. Halve the bok choy stems lengthwise and cut into 1/2-inch dice. Slice the bok choy leaves crosswise into 1/2-inch wide strips.

2. Boil the noodles just long enough to thaw and separate, about 1 minute. Drain and rinse under cold water.

3. Heat the oil in a skillet. Add the ham, bok choy stems, and asparagus. Cook, stirring occasionally, until the ham is browned and the bok choy stems are translucent, about 4 minutes. Add the bok choy leaves and cook an additional minute. Add the noodles, soy sauce, mirin, and rice vinegar, and cook until the sauce is nearly completely absorbed, about 1 minute.

Yield: 2 servings

Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step

and her rice ball FAQ.

Here's some of that Korean seaweed we were grooving on (this is a different brand and possibly a different size, but the same stuff).

Finally, here's a video of Molly making a rice ball. It's that easy!

Spilled Milk: Molly makes a rice ball from Matthew Amster-Burton on Vimeo.

2 tablespoons olive oil
1 small onion, chopped
1/4 cup fresh mint leaves
1 pound frozen peas (preferably not petite peas)
2 tablespoons water
2 tablespoons butter
salt and pepper

In a saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent but not browned, 2 to 3 minutes. Add the mint and peas and cook until the peas begin to lose their frosty tinge. Add the water, cover, and simmer until the peas are army green, 8 to 12 minutes. Transfer to a food processor, add the butter and salt and pepper to taste, and process to just shy of smooth. Serve hot.

Yield: 4 servings

For the greens:
2 tablespoons lard or other fat
1 medium onion, diced
1 bunch kale or collard greens
1 cup wet-cured ham (such as Hormel Cure 81), diced
1 cup water
salt and pepper

1. Prepare the greens. Remove the stems and slice the leaves into 1/2-inch strips.

2. Heat the lard in a stockpot over medium-high. Add the onion and cook until beginning to brown, about 5 minutes. Add the greens and a pinch of salt and cook, stirring, until they begin to wilt.

3. Add the water and ham and bring to a boil. Reduce heat and simmer, covered, until the greens are very tender, about 1 hour (or maybe more for especially thick collards). Season with salt and pepper to taste and serve atop cheesy polenta.

For the cheesy grits:
1 cup polenta or quick (not instant) grits
4 cups water
3 tablespoons butter, divided
1 teaspoon kosher salt
1 cup shredded sharp cheddar

Preheat oven to 350°F. Stir together the polenta, water, salt, and 1 tablespoon butter in a medium saucepan. Place the uncovered saucepan in the oven and bake 45 minutes. Stir well and bake another 5 to 15 minutes, or until grits reach desired texture. Stir in the remaining butter and cheese, check for salt, and serve in big bowls, topped with greens and ham.

IMPORTANT NOTE: If you're using an electric stove, high heat is too high; try medium-high. In any case, don't step away from the pot while frying.

2 1/2 lbs Yukon Gold Potatoes (about 6 medium), scrubbed, dried, sides squared off, and cut lengthwise in 1/4 inch by 1/4 inch batons
6 cups peanut oil
1/4 cup bacon fat, strained, optional
Kosher Salt

1. Combine potatoes, oil, and bacon fat (if using) in large Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.

2. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring ocacasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels. Season with salt and serve immediately.

12 to 15 baby red or yellow potatoes, 1.5 to 2 inches in diameter
1 teaspoon kosher salt
1/2 cup olive oil

1. In a saucepan, boil the potatoes with in salted water. Simmer until cooked through, 30 to 35 minutes total. Drain and place the potatoes on a dishtowel.

2. Using a folded second dishtowel, smash each potato to about a half-inch thick.

3. Line a half-sheet pan with foil and then parchment. Put the smashed potatoes on the parchment and let cool completely.

4. Preheat oven to 450°F. Sprinkle potatoes with salt and drizzle with olive oil, lifting each potato to get the oil underneath. Bake 30 to 40 minutes, flipping them halfway through the baking time.

Yield: Oh, about two servings.

Triscuits (regular flavor)
Dijon mustard
Canned sardines, drained and coarsely chopped

Spread a Triscuit with a generous smear of mustard. Pile some sardines on top. Repeat, and serve.

KYOTO MISO-MACKEREL HOT POT
Adapted from Japanese Hot Pots: Comforting One-Pot Meals, by Tadashi Ono and Harris Salat

2 mackerel fillets (about one pound)
salt
1/4 pound daikon, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices
2 cups dashi
2 cups water
1/2 cup sake
1/2 cup white miso (or saikyo miso, if you can find it)
1/2 pound napa cabbage, sliced
1/2 pound firm tofu, cut into four pieces
4 ounces oyster mushrooms, trimmed and pulled apart
1/2 pound spinach, stemmed
4 teaspoons grated ginger
sliced scallions (optional)

1. Salt the mackerel fillets generously on both sides and place on a plate in the refrigerator for 30 minutes.

2. Simmer the daikon in a small pan of water until tender, about 5 minutes. Rinse under cold water and set aside.

3. Bring a large pan of water to a boil and reduce to a simmer. Fill a large bowl with cold water. Slice the mackerel into 1-inch squares. Dip the fish, a few pieces at a time, into the simmering water for 15 seconds to blanch, then transfer to the cold water. When you've blanched all the fish, drain it and dry on paper towels.

4. Combine the dashi, 2 cups water, sake, and miso in a bowl and whisk to blend.

5. Place the cabbage on the bottom of a large stockpot. Add the tofu, daikon, and oyster mushrooms, arranging each ingredient in a neat bunch. Pour in the broth.

6. Cover the pot and bring to a boil over high heat. Uncover, reduce heat to medium-low, and add the mackerel in a separate pile. Simmer ten minutes, reducing heat further if necessary to maintain a low simmer.

7. Serve in individual bowls, garnished with grated ginger and optional scallions.

Yield: 4 servings

COLCANNON (Mashed Potatoes with Cabbage)
Adapted from Gourmet, April 1993

1 1/4 lb. russet potatoes (about 1 1/2 to 2 large potatoes)
About 3 Tbsp. unsalted butter, divided
3 cups thinly sliced cabbage (about 1/4 of a large cabbage, cored)
Salt
1/2 cup milk, scalded

Peel the potatoes, and cut them into 1-inch pieces. Put the potatoes in a saucepan, cover with salted water, and simmer for 15 minutes, or until tender. While the potatoes are simmering, melt about 1 tablespoon of the butter in a large skillet over medium-high heat. Add the cabbage, season with salt, and cook, stirring occasionally, until the cabbage begins to soften. Reduce the heat to medium or medium-low, cover the skillet, and continue to cook, stirring occasionally, until the cabbage is very tender. When the potatoes are ready, drain them in a colander, and then turn them into a bowl. Add the remaining 2 tablespoons of butter to the potatoes, allow to melt for a minute or two, and then mash. Stir in the milk and the cabbage, and season to taste.

Yield: 2 to 3 servings

CORNED BEEF
Adapted from Cook's Illustrated, March 1997

Order point cut brisket from a butcher. Don and Joe's Meats at Pike Place Market, had it in stock and charged $4/pound. Our supermarket butcher couldn't get it, but had flat cut in stock, which is also good; if you can only get flat cut, definitely still make the recipe.

1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves, crumbled
1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of excess fat, patted dry

1. Mix salt and seasonings in small bowl. Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side (including the ends) evenly with salt mixture; place in 2-gallon Ziploc bag, forcing out as much air as possible.

2. Place the bagged beef in a half-sheet pan to catch any leaks and place on the bottom shelf of the refrigerator. Refrigerate 7 days, turning once a day. (The original recipe calls for the beef to be weighted; I haven't bothered to do this and it comes out fine.)

3. Remove the meat from the bag and soak the meat in cold water for a couple of hours, changing water several times.

4. Preheat oven to 275°F. Place the meat in a large pot (probably the same one you used to soak it) and add water to cover. Bring to a boil, partially cover, and put the pot in the oven. Cook 3 to 5 hours, or until meat is very tender.

5. If you have the patience, cool the meat completely in the braising liquid before slicing. Otherwise, eat immediately.

2 1/2 tablespoons unsalted butter, at room temperature
1 pound scallions (about 5 bunches, or 3 dozen)
1/2 cup water
1 1/2 teaspoons coarsely chopped fresh tarragon or 1 tablespoon chopped flat leaf parsley
coarse salt and freshly ground black pepper
1/2 lemon

1. Heat the oven to 350 degrees. Using about 1 1/2 teaspoons of butter, generously butter a 9-by-13-inch baking dish.

2. Trim the root ends and 1 1/2 inches off the green tops of the scallions. Arrange half of the scallions in the baking dish so the bulb ends are lined up at one end and the greens are toward the middle. Place the other half of the scallions in the opposite direction, so you end up with a double layer of scallion greens across the center of the dish and a single layer of bulbs and each end of the dish.

3. The braise: Pour the water into the dish. Cut the remaining butter into slivers and dot it over the top of the scallions. Season with the tarragon or parsley, salt, and pepper. Cover the dish tightly with foil, and slide onto the middle rack in the oven. Braise undisturbed until fragrant and tender, 35 to 40 minutes.

4. The finish: Remove the foil from the dish, and increase the oven heat to 450 degrees. Roast the scallions for 10 minutes, then shake the pan back and forth to coat the scallions with the glaze that will have formed. Continue roasting until the liquid evaporates and the edges of the scallions are beginning to brown, another 5 minutes or so. Squeeze over a few drops of lemon juice to taste, and serve hot or warm.

Yield: Two servings, at the most.

CARNITA SALAD

For the carnitas:

3 pounds boneless pork shoulder or country-style ribs, trimmed and cut into 1-inch cubes
1 large onion, diced
1 cup chicken broth
1/4 cup tequila
2 tablespoons lime juice, from one lime
salt to taste

1. Combine all the ingredients in a large saucepan and bring to a boil. Reduce heat to medium-low and simmer, uncovered, 2 to 3 hours until the meat is tender, the onions have melted into the stew, and the broth is evaporated. (If necessary, turn up the heat near the end of cooking to evaporate the rest of the broth.) At this point, you may optionally refrigerate the carnitas before continuing. They will keep several days in the fridge.

2. Heat a large nonstick skillet over medium-high heat. Add the carnitas and cook, stirring occasionally, until they are heated through and well-browned, even burnt or crispy in places, about 10 minutes. Serve immediately with suggested accompaniments.

For the salad:

1/2 medium head napa cabbage, shredded
juice of 1/2 lime
Frank's Red Hot Xtra Hot Sauce or other hot sauce of your choice

Stir together lime juice and hot sauce to taste. Toss the cabbage with the lime juice mixture and divide into two bowls. Top each bowl with about 1/2 cup hot carnitas and serve.

Yield: Two servings, with lots of carnitas left over for tacos

• Vanilla Honey Sesame Milkshake
• Lemon Cheeseshake

Matthew's Hardcore Chocolate Malt

1-1/4 cups (6 ounces) premium chocolate ice cream (such as Green and Black's Organic), left out for a few minutes to soften
1/2 cup milk
1/4 cup (1 ounce) malt powder

Place ice cream, milk, and malt powder in a blender and blend until smooth. An immersion blender also works well. Pour into glasses and serve immediately. Malts taste better through a bendy straw.

Yield: About 1-1/2 cups, enough for an adult and a small child to share, or you can pretend you have a small child but then just drink it all yourself.

Molly's Oklahoma City Chocolate Malt

Vanilla ice cream of your choice
Milk
Hershey's syrup
Carnation malted milk powder

Put three scoops of ice cream in the jar of a blender. Allow to soften for about 5 minutes. Add a splash of milk, some Hershey's syrup--I buy mine in a squeeze bottle, and I'd start with maybe a 3-second squeeze?--and two heaping spoonfuls of malt powder. Blend to mix. If it's too thick, add a bit more milk. Taste, and adjust syrup and malt powder to taste.

Yield: 1 generous serving, or 2 restrained servings

For salad:
1 medium butternut squash (about 2 to 2-1/2 lb.), peeled, seeded, and cut into 1-1/2-inch pieces
1 medium garlic clove, pressed
1/2 tsp. ground allspice
2 Tbsp. olive oil
Salt
One 15-ounce can chickpeas (preferably Goya, Bush's, or Progresso brand), drained and rinsed
1/4 medium red onion, finely chopped
1/4 cup coarsely chopped cilantro leaves

For tahini sauce:
1 medium garlic clove, finely minced with a pinch of salt
3-1/2 Tbsp. lemon juice
3 Tbsp. well-stirred tahini
2 Tbsp. water
2 Tbsp. olive oil, plus more to taste

1. Preheat the oven to 425°F.

2. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft. Remove from the oven and cool.

3. Meanwhile, make the tahini sauce. In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. If the your tahini is at all bitter, or if the lemon is too much, a little additional oil should correct it.

4. To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl. Add tahini sauce to taste, and toss gently. Serve.

4 cups cooked Japanese-style (calrose) rice, cooled and chilled in refrigerator
4 strips bacon, cut crosswise into 1/2-inch pieces
2 cups Napa cabbage kimchi, the riper the better, diced
1 tablespoon butter, plus more for frying eggs
2 teaspoons sesame oil
salt and pepper
sesame seeds, for garnish
sliced scallions, white and green parts, for garnish

4 eggs

1. Cook the bacon in a large skillet or wok over medium heat. Add the kimchi and cook several minutes.

2. Raise the heat to high, add the rice and stir-fry several minutes, until rice is beginning to brown.

3. Meanwhile, fry the eggs in butter, seasoning with salt and pepper to taste.

4. Stir butter and sesame oil into fried rice. Season with salt to taste. Divide into two bowls and top each with two fried eggs. Garnish with scallions and sesame seeds.