Ingredients

• 1½ lbs. flank steak, trimmed, halved lengthwise, then crosswise
• Kosher salt and ground black pepper
• 4 Tbsp. extra-virgin olive oil, divided
• 1 lb. eggplant, cut into 1-inch chunks
• 14½ oz. can diced tomatoes
• 4 medium garlic cloves, minced
• 2 tsp. dried oregano
• ¾ tsp. ground cinnamon
• ½ cup lightly packed fresh mint, chopped
• 1½ oz. feta cheese, crumbled (about ⅓ cup)

Directions

1. Season the steak with salt and pepper. In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the steak and brown on both sides, 6 to 8 minutes total, flipping the pieces once. (Our piece took 11 minutes to reach temperature.) Transfer to a plate and loosely cover with foil.
   
   

   
2. In the same pan over medium-high, combine the remaining 2 tablespoons oil, the eggplant and 1 teaspoon salt. Cook, stirring occasionally, until browned and softened, 5 to 6 minutes.
   
3. Reduce to medium and add the tomatoes with juices, the garlic, oregano and cinnamon. Cook, stirring occasionally, until thickened and the eggplant has begun to break down, about 5 minutes.
   
   

   
4. Off heat, stir in any accumulated beef juices and half the mint. Taste and season with salt and pepper.
   
5. Thinly slice the steak against the grain and place on a platter. Spoon the eggplant mixture on and around the steak, then sprinkle with feta and the remaining mint.
   
   

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Ingredients

• 1½ cup mayonnaise
• ¾ cup whole-grain mustard
• ¾ cup drained capers, roughly chopped, plus 1 tablespoon caper brine
• 6 Tbsp. fresh squeezed lemon juice
• Kosher salt and ground black pepper
• 2 rotisserie chickens, skinned, shredded (yields about 2 lbs. of meat)
• 1 large peeled celery root, half cut into 1-inch matchsticks, half shredded on the large holes of a box grater
• 2 granny smith apples, cored, cut into 8 wedges, then sliced very thin
• 1 very large fennel bulb, trimmed, quartered and thinly sliced
• 1½ cups packed fresh flat-leaf parsley leaves, roughly chopped
• 2 cups chopped walnuts, toasted

Directions

1. Remove the skin, then shred the meat from the chicken carcasses.
2. Prep all of the vegetables, and toast the walnut pieces.
   
   

   

   
3. In a large bowl, stir together the mayonnaise, mustard, capers and brine, lemon juice and 1½ teaspoon pepper.
   
4. Add the chicken, all of the celery root, apple, fennel, parsley and nuts.
5. Fold with a rubber spatula until well combined.
   
6. Taste and season with salt and pepper. Spoon into a large serving bowl or platter.
   

Tip: Don’t peel the apple; the skin adds a touch of color. Also, don’t use a sweet apple; the tartness of a Granny Smith perks up the other flavors.

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Ingredients

• 3 Tbs. olive oil
• 1 large bulb fennel, core removed, cut into 1/2-inch dice, fronds reserved
• 4 cloves garlic, smashed and coarsely chopped
• 1 cup coarsely chopped pitted Castelvetrano olives
• 3 Tbs. capers, drained and rinsed
• 1 small lemon, peel removed and finely chopped
• 1 tsp. dried oregano
• 1/2 to 1 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1-1/2 cups good-quality marinara sauce
• 2 lbs. skinless cod fillets
• Rustic crusty bread (optional)

Directions

1. In a large skillet over medium heat, heat 2 Tbs. of the oil until shimmering. Add the fennel and cook, stirring occasionally, until translucent and light golden, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
   
2. Add the olives, capers, peel, oregano, and pepper flakes. Season lightly with salt and pepper, and cook, stirring, 1 minute.
   
3. Add the marinara and 1/2 cup water (I did not add water, but added a lot more marinara), and reduce the heat to medium low. Gently simmer until the sauce is slightly thickened, 5 to 8 minutes.
   
4. Meanwhile, pat the fish dry with paper towels, and season with salt and pepper. Heat the remaining 1 Tbs. oil in a large nonstick skillet over medium heat.
5. Add the fish and cook, flipping once, until light golden-brown on the outside and the flesh is translucent when cut into, about 5 minutes total. Do not crowd the fish in the pan otherwise you’ll steam instead of brown them. You may have to sear in two batches.
6. Spoon the sauce into shallow bowls, and top with a fish fillet. garnish with the reserved fennel fronds, and serve with the bread, if you like.
   

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Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 2 1/2 cups all-purpose flour
• 2 cups semisweet chocolate chips; plus another 1/4 cup for top, if desired
• 14 oz. sweetened condensed milk
• 10 oz. soft caramels, unwrapped
• 1 tsp. flaked sea salt

Directions

1. Preheat the oven to 350°F. Line a 9″ x 13″ baking dish with foil with the ends an inch or two longer than the length, and liberally coat with nonstick cooking spray.
2. In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes.
3. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.
   
4. Turn the speed to low and add the flour, beat to combine. Fold in the chocolate chips with a spatula.
   
5. Press half of the cookie dough into the bottom of the prepared baking dish. This can be a little tricky, and a little sticky…
   
6. In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.
   
   

   

   

7. Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. If desired, sprinkle another 1/4 cup chips over the top.
   
   

   
8. Bake the bars for 25-30 minutes, until the center is just set and lightly golden. (Mine took 35 minutes.) Sprinkle with sea salt flakes and allow the bars to cool completely—at least an hour and a half.
   
9. Lift the bars out of the pan by the edges of the foil and cut into 30 to 48 bars. (After they cool down completely, I suggest wrapping them well and freeze them for 45 minutes in order to get a crisp cut.)
   
   

   
10. Store in an airtight container at room temperature for up to 3 days.

Tightly wrap and freeze any leftovers for future cravings, thaw and savor 🙂

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Ingredients

• 1, 3 1/2 to 4 lb. chicken
• Kosher or sea salt
• Freshly ground black pepper
• 2 Tbsp. olive oli
• 4 garlic cloves, minced
• 1 small onion, chopped
• 1/2 lb. cremini mushrooms, stems trimmed away, and caps cut into 1/4″ slices
• 3 Tbsp. brandy
• 5 Tbsp. freshly squeezed orange juice
• 1 small orange, peeled and divided into segments, removing as much pith as possible
• 1/3 cup chicken broth, preferably homemade
• 1/8 tsp. crumbled saffron threads

Directions

1. Cut the chicken into small serving pieces, first detaching the wings and legs, then with kitchen shears, cutting the breast into 4 pieces, and each thigh in half crosswise.
   
2. Sprinkle chicken pieces with salt and pepper.
3. Heat the oil in a shallow casserole and brown the chicken all over. You will probably have to do this in a few stages so as not to crowd the pan and steam (instead of brown) the meat. Remove the chicken to a side plate.
   
   

   
4. Add the garlic, onion, and mushrooms and sauté until the onion is softened, about 5 minutes.
   
5. Stir in the brandy, orange juice, orange segments, broth and saffron; scraping up any browned bits. Bring to a boil.
   
6. Place the dark meat pieces nestled into the onions, cover with a lid and cook for 10 minutes reducing the heat to a rolling simmer.
   
7. Turn the dark meat and place the white meat pieces on top of them, cover and cook for another 35 minutes, covered.
   
8. Serve from casserole dish.
   

Baked rice (recipe follows) makes a nice accompaniment.

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Ingredients

• 2 Tbsp. olive oil or butter
• 2 Tbsp. minced onion
• 1 cup Valencian (or Arborio) short-grain rice
• 1 cup chicken broth
• 2 Tbsp. minced fresh parsley
• 1 1/2 tsp. fresh thyme
• A few strands of saffron, crumbled
• Kosher or sea salt

Directions

1. Preheat the oven to 400 degrees
2. Heat the oil in a deep casserole, and then add the onion and cook until the onion is softened. Stir in the rice coating it with the oil.
3. Pour in the chicken broth and 1 cup water, stir in the parsley, thyme, saffron, and salt to taste, and bring to a boil.
4. Remove from the flame, cover, and transfer to the oven. Cook for 15 minutes, remove from the oven, and
   let sit, covered, for 5 to 10 minutes before serving.

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Ingredients

• 2 Tbsp. olive oil
• 2 medium yellow onion, diced
• 2 red bell pepper, seeded and diced
• 2 Lbs. 85-90% lean ground beef
• 4 Tbsp. chili powder
• 1 Tbsp. chipotle powder
• 1/4 cup ground cumin
• 1/4 cup brown sugar
• 1/4 cup tomato paste
• 2 Tbsp. garlic powder
• 1 Tbsp. salt
• 1 tsp. ground black pepper
• 3 cups beef broth
• 2 (15 oz.) cans petite diced tomatoes, don’t drain
• 1 (16 oz.) can each of dark red and light red kidney beans, and pinto beans (3 cans total) drained and rinsed
• 2 (8 oz.) cans tomato sauce
• Optional garnishes: chopped chives or scallions, pickled jalapeños, sour cream, shredded sharp cheddar, diced red onion, or diced avocado

Directions

1. Empty all 3 cans of beans into a large strainer, and rinse with cold water.
   
2. Add the olive oil to a large dutch oven and place it over medium-high heat until shimmering. Add the onion and red bell pepper. Cook for 5 minutes, stirring occasionally.
   
3. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
   
   
4. Add the chili and chipotle powders, cumin, brown sugar, tomato paste, garlic powder, salt and pepper. Stir until well combined.
   
   
5. Add the beef broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
   
   
6. Bring the liquid to a low boil. Then, reduce the heat to low to gently simmer the chili, uncovered, for 25 minutes, stirring occasionally.
   
   
7. Remove the pot from the heat. Let the chili rest for 10-15 minutes before serving.
8. Ladle into bowls and top with preferred garnishes. Serve with your favorite brand of nacho chips.
   

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Ingredients

• 1-lb. pork tenderloin, trimmed of silver skin
• 2½ cups well-drained napa cabbage kimchi, roughly chopped, plus 2 tablespoons kimchi juice, divided
• 2½ Tbsp. soy sauce, divided
• Kosher salt and ground black pepper
• 3 Tbsp. grapeseed or other neutral oil, divided
• 8 oz. fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick
• 3 large garlic cloves, thinly sliced
• 3 Tbsp. mirin
• 1 Tbsp. toasted sesame oil
• 2 Tbsp. sesame seeds, toasted
• 1 bunch scallions, thinly sliced

Directions

1. Cut the tenderloin in half lengthwise, then slice each half crosswise about ¼ inch thick. In a medium bowl, stir together the pork, 1 tablespoon of the kimchi juice, 1 tablespoon of the soy sauce and ½ teaspoon pepper.
   
2. In a 12-inch skillet (or wok) over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
   
   

   
3. In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke. Add the mushrooms and ½ teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
   
4. Stir in the remaining 1 tablespoon oil and the garlic and cook until fragrant, about 1 minute. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
5. Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1½ tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
   
6. Stir in the sesame oil, half of the sesame seeds and half of the scallions. Transfer to platter and sprinkle with the remaining scallions and sesame seeds.
   

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Ingredients

• 2 Tbsp. olive oil
• ¼ cup fresh bread crumbs
• 2 Tbsp. water
• 1 egg, lightly beaten
• 1 ¼ lbs. ground pork
• 1 lemon, zested and juiced
• ½ cup chopped parsley, mint, and/or chives
• ¼ cup shallot, finely chopped
• Salt and black pepper
• 2 medium red onions, leaving the root end intact, cut into 1/2-inch thick wedges
• 1 14-oz. can whole artichoke hearts, drained, rinsed, halved, and patted dry
• 5 oz. baby spinach, washed and rinsed
• Shaved parmesan curls, and a bit more parsley for garnish

Directions

1. Preheat oven to 400°F. Brush two approximately 15×10-inch baking pans with 1 tablespoon olive oil.
2. In a large bowl combine bread crumbs and 2 tablespoons water; let stand 5 minutes, then stir in beaten egg.
   
3. Stir in pork, lemon zest, herbs, shallot, and 1/2 teaspoon each salt and black pepper until well-combined, but don’t over mix. In your palm, gently shape mixture into 2-inch balls (makes about 15-16 balls). Place in one prepared pan.
   
   

   
4. Place onions and artichoke hearts in second prepared pan; drizzle with remaining 1 tablespoon olive oil. Sprinkle with salt and black pepper. Toss to coat.
   
5. Bake on separate oven racks 15 minutes. Remove from oven.
6. Turn oven to broil. Broil vegetables 4 to 5 inches from heat 5 to 7 minutes or until tender and browned, stirring halfway through.
   
7. Repeat for meatballs, broiling until done (165°F) and browned, turning halfway through.
   
8. Transfer meatballs and vegetables to a platter with a bed of baby spinach (or pasta). Pour half the lemon juice into each hot pan; scrape up browned bits. Drizzle lemon juice mixture over meatballs and vegetables.
   
   

   

   

9. Serve over a bed of baby spinach for more color and nutrition. (Or substitute a bed of cooked pasta.) Garnish with parmesan shavings and a smattering of chopped parsley.
   
   
   With tongs, allow dinner guests to serve themselves.

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Ingredients

• 6 oz. Spanish chorizo, casing removed, halved lengthwise and thinly sliced
• 8 medium garlic cloves, peeled
• 2½ tsp. dried oregano
• 2½ tsp. ground cumin
• Kosher salt and ground black pepper
• 28 oz. can whole peeled tomatoes, drained, juices reserved
• 1¼ lb. pork tenderloin, trimmed of silver skin and cut into ½-inch pieces
• 3 Tbsp. grapeseed or other neutral oil, divided
• 1 large yellow onion, finely chopped
• ½ cup dry sherry, such as Fino
• 1½ cups jarred piquillo (or roasted red peppers), patted dry and cut into ½-inch pieces
• 1 cup packed flat-leaf parsley leaves, roughly chopped

Directions

1. In a food processor, combine half of the chorizo, the garlic, oregano, cumin, 1 teaspoon pepper and 3 tablespoons of the tomato juices. Process until smooth, about 2 minutes, scraping the sides of the bowl as needed.
   
2. Transfer 3 tablespoons of the chorizo paste to a medium bowl and stir in 1 teaspoon salt and another 1 tablespoon of the tomato juices. Add the tenderloin and toss, then let marinate at room temperature for 15 minutes.
   
   

   
3. Meanwhile, add the drained tomatoes to the chorizo paste in the processor and process until smooth, about 1 minute; set aside. (I used our mini processor which was filed to the top!)
   
4. In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until beginning to smoke. Add the pork in a single layer and cook without stirring until well-browned, 4 to 6 minutes. Return the pork to the bowl.
   
5. Add the remaining 2 tablespoons oil to the skillet and heat over medium until shimmering. Add the onion, cover and cook, stirring occasionally, until softened, about 8 minutes.
   
6. Pour in the sherry and cook, scraping up any browned bits, until most of the liquid evaporates, 2 to 4 minutes.
7. Stir in the tomato-chorizo mixture and remaining tomato juice. Bring to a simmer, then reduce to medium-low. Cover and cook until the flavors meld, about 10 minutes.
   
8. Uncover and continue to cook, stirring occasionally, until slightly thickened, another 5 minutes. (Ours took 10 minutes before it showed signs of enough thickening.)
   
   
9. Return the pork and any accumulated juices to the skillet and add the remaining chorizo and piquillo peppers. Cook, stirring occasionally, until the pork is heated through, about 5 minutes.
   
   

   
10. Stir in the parsley, then taste and season with salt and pepper. Ladle into shallow bowls and serve hot with crusty bread.
    
    

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Ingredients

Spice Mix

• ½ teaspoon ground ginger
• ½ teaspoon cumin seeds, toasted and ground (or ¼ teaspoon ground cumin)
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon sweet pimentón (smoked Spanish paprika)
• ¼ teaspoon crushed red pepper flakes
• 1/8 teaspoon saffron threads, crumbled

Braise:

• ½ cup green olives in brine, not pitted (we almost doubled the amount of olives)
• One cut-up chicken, about 4 pounds (keep the back, neck, liver and wingtips)
• ½ teaspoon kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, thinly sliced
• ¾ cup dry white wine (or substitute water)
• 1 lemon, halved
• ¼ cup mixed chopped Italian parsley and cilantro, divided
• 1 whole (4 quarters) preserved lemon
• Fresh ground black pepper to taste
• Hot, cooked couscous

Directions

1. To prepare spice mix: In a small bowl, stir together the ginger, cumin, black pepper, pimenton, or paprika, red pepper, and saffron. In another bowl, cover the olives with cool water, and set aside to soak.
   
2. Browning the chicken: rinse the chicken pieces with cool water, and dry them thoroughly with paper towels (otherwise they won’t brown well – moist meats steam and tend to stick to the pan). Heat the oil and butter in a large deep-sided skillet or shallow braising pan (4-quart capacity) over medium-high heat. While the oil and butter heat, season half the chicken pieces lightly with salt (keep in mind that the olives and preserved lemons will add saltiness).
3. When the butter is sizzling, add the salted chicken pieces skin side down and sear, without disturbing, until the skin is crisp and evenly browned, about 4 minutes. Peel by lifting one edge with tongs to see that the skin side is browned, then turn with tongs and brown the second side, another 4 minutes or so. Transfer the browned chicken to a platter or tray to collect any drips.
4. Pat the remaining chicken pieces again with paper towels just to be sure they are as dry as possible, and lightly salt both sides. Add these pieces to the pan skin side down and sear them as you did the first batch, transferring them to the platter with the other chicken when they are browned.
   
5. The aromatics: Pour off all but about 1 tablespoon of fat from the pan and return the pan to medium heat. Add the onion and garlic, stir with a wooden spoon, and sauté until you can smell their fragrance and they begin to soften, about 3 minutes. (The bottom of the pan will develop a “fond” walnut-colored crust.) add the spice mix, stir, and sauté for a minute longer.
   

   
6. The braising liquid: pour in the water to deglaze the pan, and stir and scrape the bottom with a wooden spoon to dislodge and dissolve the flavorful cooked-on crust.
   
   Russ first put the water in the mortar to eke out any of the residual spice mix.
7. The braise: When the water boils, return the chicken legs and thighs, and the wing tips, back, neck, heart and gizzard, if using, to the pan. Tuck the liver (circled below), if using, between the pieces. Cover, reduce the heat to low, and braise the chicken for 10 minutes.
   
8. Uncover the pan, and if the liquid is simmering too forcefully, lower the heat to a quiet simmer, or set a heat diffuser under the pan. Turn the legs and wings over with tongs, and place the chicken breast pieces skin side up on top of the legs and wings. (Adding the chicken breasts after 10 minutes prevents them from overcooking and drying out If you’re using all legs and thighs, add them all at the start.)
   
9. Squeeze the juice from one lemon half over the chicken, and sprinkle over half the chopped herbs. Continue to braise gently for 20 minutes more.
   

   
10. While the chicken braises, prepare the olives and preserved lemons: Drain and rinse the olives. Remove the pits by crushing them one by one with the side of a large knife and pulling out the pit. Most olives will remain in one piece, like an open book, but it’s fine if some olives break in two.
11. Rinse the preserved lemon quarters under cool water, and remove and discard the pulp. Chop the peel into ½ inch pieces.
    
    
12. Adding the olives and preserved lemons: after the chicken has braised for a total of 30 minutes (20 minutes after you added the breasts), lift the lid, add the olives and preserved lemons, and turn the chicken pieces again.
    
    
13. Optional step, if using the liver: remove the liver from the pan, place it in a small bowl, and mash it to a paste with a fork. Set aside.
    
    
14. Continuing the braise: replace the lid and continue to braise until the juices from the legs run clear when pierced with the tip of a sharp knife, another 10 to 15 minutes (for a total of 40 to 45 minutes). Transfer the chicken pieces to a serving dish or tray to catch the juices, and discard the wing tips, back, neck, heart and gizzard, if you used them. Cover the chicken loosely with foil to keep warm.
    
    
15. The finish: Increase the heat under the braising liquid to medium-high and bring to a boil. Return the liver, if using, to the skillet and stir it into the sauce. Squeeze in the juice from the other half of the lemon. Simmer the sauce until it reduces just a bit, about 5 minutes.
    
16. Add the remaining herbs. Taste for salt and pepper. Spoon the sauce over the chicken.
    
    
17. Serve over hot couscous preferably made with homemade chicken stock instead of water.
    

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Ingredients

• Kosher salt
• 1/2 cup olive oil
• 8 cloves garlic, smashed into large pieces
• 2 shallots, peeled and thinly sliced
• 2 tsp. chopped fresh rosemary
• 1 tsp. crushed red pepper flakes
• 2 large boneless, skinless chicken breast, sliced in half horizontally then cut into thin strips
• 1 cup (or more) pitted Kalamata olives, quartered
• 1 cup grape tomatoes, halved
• 1 lb. penne
• 12 oz. broccoli florets, cut into 1-1/2-inch pieces
• 2 Tbs. fresh lemon juice
• 1 1/4 cup freshly grated Pecorino-Romano

Directions

1. Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil, shallot and garlic in a very large skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes.
2. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds.
   
3. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 3-5 minutes. Remove from the heat and stir in the olives and tomatoes.
   
   
4. Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 2 minutes less than the package instructions.
5. Add the broccoli and cook until it turns bright green and the pasta is tender, about 2 minutes. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli.
6. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes.
   
7. Stir in the lemon juice and 1 cup of the Pecorino. Pour into a large pasta serving bowl and sprinkle with the remaining 1/4 cup Pecorino.
   

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Ingredients

• 4 tsp. olive oil
• 4 8-inch flour tortillas
• 1 lb. sweet Italian sausage, casings removed
• 1 bunch broccoli rabe, thinly sliced 1/4 inch thick (about 4 cups)
• 1 small yellow onion, peeled, cut in half, and thinly sliced 1/4 inch thick
• Kosher salt and freshly ground black pepper
• 1/4 cup roughly chopped fresh flat-leaf parsley
• Zest of 1 lemon (about 2 tsp.)
• 8 oz. smoked mozzarella, coarsely shredded

Directions

1. Heat 1 tsp. of the oil in a 12-inch skillet over medium-high heat. Add one tortilla and cook, pressing lightly with a spatula, until lightly browned, about 30 seconds. Flip over and cook another 30 seconds the same way. Transfer to a large rimmed baking sheet. Repeat with the remaining oil and tortillas. All four will fit on a standard baking sheet if you fold up the edges a little bit. Set aside.
   
2. Return the skillet to the heat. Add the sausage and cook, stirring often, until cooked through, about 5 minutes. Transfer to a bowl and set aside, leaving the drippings in the pan.
   
3. Return the pan to the heat, and add the broccoli rabe, onion, 1/2 tsp. salt, and a few grinds of pepper. Stir well, then cover and cook, stirring occasionally, until tender, about 5 minutes. Stir in the parsley, zest, and sausage, and mix well.
   
   

   
4. Divide the sausage-onion mixture evenly among the tortillas. Divide the cheese evenly among the tortillas, piling it on the sausage-onion mixture. Season to taste with salt and pepper.
   
5. Position an oven rack about 6 inches from the broiler, and heat the broiler on high. Put the baking sheet under the broiler, and broil for until the cheese is nicely melted and starting to bubble and brown, about 4 minutes. Cut each quesadilla into quarters, and serve immediately.
   
   

   

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Ingredients

• 4 sticks (2 cups), room temperature
• 2 cups sugar
• 2 eggs
• Zest from 1 lemon
• 2 tsp. baking powder
• 2 tsp. vanilla extract
• 6 cups unsifted flour (plus more for rolling cookies out)
• 1 tsp salt

Directions

1. Preheat oven to 350°F.
2. Add the butter sticks and the sugar and cream together in a stand mixer, about 3 minutes.
3. Scrape down the sides of the bowl and add the eggs, lemon zest, baking powder and vanilla extract, then beat again for 2 minutes until a creamy.
4. Add 6 cups flour (2 cups at a time) and ½ teaspoon salt and mix on low speed to combine about 2 minutes.
5. Remove approximately 1/3 of the dough and wrap in wax paper until ready to use.
6. Add pink food coloring to the reminder 2/3 dough and mix until evenly colored. Remove 1/2 of the pink dough and wrap in wax paper.
7. Finally add red food coloring to the remainder of the pink dough and mix thoroughly and wrap. Refrigerate all three dough balls until ready to use.
8. On a floured surface or pastry cloth, roll out the cookie dough balls to desired thickness level, about an 1/8″ or a little thicker.
9. Begin cutting out the smaller heart shapes then move the cut out pieces to fill in the holes in another color of dough. Use the largest cutters to make shapes around the filled in pieces.
   
10. Place shapes on an unrimmed baking sheet.
11. Reform any leftover dough into another ball and repeat the process.
12. Put baking sheet(s) in the freezer for 10 minutes.
    
13. After 10 minutes take the baking sheet out of the freezer and bake for 10 minutes, just before edges start to turn a light brown.
14. Remove cookies from oven, allow to cool for a few minutes, then transfer them to a wire rack to cool completely. (See variations above for finishing touches.)
    
    

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