Ingredients

• 6 oz. (12 Tbs. or 1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup pure maple syrup; more as needed
• 1/4 cup molasses
• 2 Tbs. grated fresh ginger
• 1 tsp. ground ginger
• 1 tsp. pure vanilla extract
• 2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 large egg
• 11 oz. (2-1/3 to 2-1/2 cups) all-purpose flour
• 8 oz. bacon, cooked and finely chopped (about 3/4 cup)
• 4 oz. confectioners’ sugar (about 1 cup), sifted
• Flaky sea salt

Directions

1. Position two racks in the upper and lower thirds of the oven, and heat the oven to 350°F.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer and a large bowl), add the butter, sugar, 1/4 cup of the maple syrup, the molasses, fresh and ground gingers, vanilla, baking soda, and salt. Beat on medium speed, scraping down the bowl as needed, until light and fluffy, about 5 minutes.
   
3. Add the egg, and mix on low speed until just combined, scraping down the bowl as needed.
4. Add the flour and 1/2 cup of the chopped bacon, and mix on low speed, scraping down the bowl as needed, until just combined.
5. Portion large golf-ball-size pieces, about 2 Tbs. each, onto parchment-lined baking sheets, spacing them about 1 1/2 inches apart.
   
   After being spooked by the first fiasco, I spaced my cookies further apart, only placing 9 portions per sheet.
6. Bake until the edges are set but the centers are still slightly soft, 13 to 15 minutes.
   
7. Transfer the pans to wire racks, and let cool for about 30 minutes.
8. In a medium bowl, whisk the confectioners’ sugar with the remaining ¼ cup maple syrup. Test the icing for a good drizzling consistency, and add more maple syrup 1/2 Tbs. at a time to thin, if necessary.
   
   Just starting to whisk together the icing; make sure it is very well blended with no lumps. I used the whisk to drizzle it over the cookies.
9. Gently loosen the cookies from the parchment, and drizzle on the glaze. Top each with a sprinkling of the remaining 1/4 cup chopped bacon and a pinch of the sea salt. Store in an airtight container for up to 3 days.
   

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Ingredients

• 4 tablespoons olive oil
• 6 chicken sausage links, sliced at diagonal to 1/4″ thick
• 5-6 garlic cloves, finely chopped
• 2 small heads escarole, cleaned and chopped
• 1 large white onion, small dice
• 1 tsp. salt
• 8 cups chicken broth, preferably homemade
• 4 15-ounce cans cannellini beans, drained and rinsed
• 2 2-3″ pieces Parmesan rind
• 1/2 tsp. crushed dried rosemary
• 1/4 tsp. dried red pepper flakes
• Freshly ground black pepper

Directions

1. Chop the escarole and place in a salad spinner full of cold water for several minutes, swishing a few times to loosen any dirt. Drain well, rinse again, and spin dry.
   
   
2. Heat 4 tablespoons of olive oil in a heavy large pot over medium heat.
3. Sauté the sausage pieces to a light brown, stirring occasionally, about 2 minutes. Remove from pot and set aside.
   
4. Add the garlic and sauté until fragrant, about 15 seconds.
   
5. Add the escarole and sauté until wilted, about 3 minutes. Add salt, rosemary and red pepper flakes.
6. Add the chicken broth, beans, sausage slices and Parmesan cheese rinds. Cover and simmer until the beans are heated through, about 7 minutes.
7. If necessary, season with salt and pepper, to taste.
8. Remove parmesan rinds and discard.
9. Ladle the soup into bowls. Sprinkle on grated parm if desired.

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Ingredients

• 3 lb. boneless lamb shoulder or leg, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
• 3 Tbs. grapeseed oil or vegetable oil; more as needed
• Kosher salt and freshly ground pepper
• 1 medium yellow onion, coarsely chopped (about 1 cup)
• 2 medium celery stalks, coarsely chopped (about 1/2 cup)
• 1 medium carrot, coarsely chopped (about 1/3 cup)
• 2 medium cloves garlic, minced
• 1 Tbs. tomato paste
• 1 tsp. caraway seeds
• 1/4 tsp. cayenne
• 1 cup dry white wine
• 2-1/2 cups homemade or lower-salt store-bought beef broth
• 2 cups onion wedges (3/4-inch wedges)
• 2 cups diced butternut squash (1-inch dice)
• 1 15-oz. can chickpeas, drained and rinsed
• 1/2 cup halved pitted green olives
• 1/4 cup chopped preserved lemon
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Position a rack in the bottom third of the oven and heat the oven to 325°F.
2. Spread the lamb on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
3. In a 6-quart Dutch oven or other heavy-duty pot, heat 3 Tbs. oil over medium to medium-high heat until shimmering hot. Season about one-third of lamb with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces).
   
4. Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the lamb to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the lamb, seasoning with salt and pepper before browning. Once all of the lamb is browned, remove the pot from the heat to let it cool for a few minutes.
   
5. Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes.
   
6. Stir in the garlic, tomato paste, caraway, and cayenne and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
   
7. Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes.
8. Add the beef broth and 1-1/2 cups water. Bring to a boil.
   
9. Return the lamb to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
   
10. Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
    
11. After 1 hour of stewing, add the onion wedges to the pot. Cover with the parchment and lid, return to the oven.
    
12. After another 30 minutes, add the squash. Cover with the parchment and lid, return the pot to the oven, and cook until the lamb is fork-tender, 45 minutes to 1-1/4 hours more. (Shoulder cuts will take longer than leg cuts.)
    
    
13. Stir in the chickpeas, olives, preserved lemon, and parsley. Return to the oven for 5 minutes.
    
14. If necessary, degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.
    

Make Ahead Tips

The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.

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Ingredients

• 2 anchovy fillets, rinsed and mashed
• 1/4 tsp. chopped garlic
• Kosher salt
• 3 Tbs. unsalted butter, cut into 3 pieces
• 2 tsp. finely chopped fresh parsley
• 1/2 tsp. capers, rinsed and finely chopped
• 1/4 tsp. finely grated lemon zest
• Freshly ground black pepper
• 1 Tbs. canola oil
• 1-lb. Sirloin steak

Directions

1. Mash the anchovy fillets into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.
   
2. Bring the butter to room temperature; or put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy paste, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.
   
3. Heat the oil in a 12-inch cast iron skillet over high heat. Season the steak generously with salt and pepper.
4. Sear the steak on both sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total.
5. Tent the meat with foil and let rest for 5 minutes. Cut the steak at an angle against the grain into 1/2″ slices and top with the butter compound.
   

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Ingredients

• 4 tablespoons ghee, coconut oil, or extra-virgin olive oil, divided
• 1 large red onion, cut into ½-inch wedges
• 1 yellow bell pepper, seeded, stemmed, cut across the equator then into ½-inch strips
• 1 2-inch piece ginger, peeled, finely grated
• 4 garlic cloves, crushed
• Kosher salt
• 1 tablespoon plus 1 teaspoon garam masala
• 1 bay leaf
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons honey
• 1 28-ounce can whole peeled tomatoes
• 1 15-ounce can coconut milk
• 3 skinless, boneless chicken breasts (about 1½ pounds total), cut into 1-inch-thick pieces
• ½ cup whole-milk Greek yogurt
• 2 scallions, thinly sliced on diagonal
• ½ cup coarsely chopped cilantro

Directions

1. Heat 1 tablespoon ghee/oil in a large wide saucepan over medium-high. Add chicken pieces and brown on all sides, about 3 minutes total, remove from pan and set aside. (You may have to do this in two batches so that the chicken browns instead of steams.)
   
   
2. Add remaining ghee/oil, onion and pepper strips and cook, turning occasionally, until undersides are golden brown, about 4 minutes.
   
3. Add ginger and garlic and cook, stirring, until softened, about 2 minutes; season with salt.
4. Add garam masala, bay leaf, and crushed red pepper and cook until fragrant, about 30 seconds. Stir in honey and cook until slightly caramelized, about 1 minute.
   
   
5. Add tomatoes along with juices and bring to a boil, smashing down on tomatoes with a wooden spoon until pieces are no bigger than 1″. Reduce heat to medium and cook, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8–10 minutes.
   
6. Add coconut milk and cook, stirring occasionally and simmer for 15 minutes.
   
   
7. Add browned chicken strips and any accumulated juices and reduce heat to low.
8. Cook, partially covered, until chicken is cooked through, 8–10 minutes. Season with salt.
   
9. Stir yogurt, a big pinch of salt, and 2 Tbsp. water in a small bowl.
10. Drizzle yogurt sauce over stew. Top with sliced scallions and cilantro. Serve over rice or noodles if desired.
    

Do Ahead: Curry (without yogurt sauce) can be made 2 days ahead. Cover and chill.

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Ingredients

• 1 cup fresh breadcrumbs (we used prepared panko breadcrumbs)
• ¼ cup whole milk
• 2 tsp sea salt
• 2 tsp fennel seeds
• 1 tsp dried chile flakes
• 1 lb ground pork
• 1 lb ground veal
• 1 Tbsp finely grated lemon zest
• 1 egg yolk
• ½ cup finely grated Parmesan cheese, plus extra for serving
• 2 Tbsp chopped thyme
• 2 cloves garlic, crushed
• Cracked black pepper
• 2 Tbsp olive oil
• 1 28-oz can tomato puree

The mixture made 59 small meatballs.

If you are cooking all of the meatballs, you will have to sautée in batches. We froze half of them for a later meal.

While the directions didn’t specify, we let the meatballs sit in the sauce for about 5 minutes to make sure they were heated through.

Directions

1. Place breadcrumbs and milk in a large bowl and allow to stand 5 minutes.
2. Place salt, fennel, and chile flakes in a mortar and pestle and grind to combine.
3. Add salt mixture to breadcrumbs with pork, veal, lemon rind, egg yolk, Parmesan cheese, thyme, garlic, and pepper to taste and mix 2 to 3 minutes or until combined. Roll tablespoons of mixture into balls.
4. Heat olive oil in a large, nonstick frying pan over high heat. Cook meatballs, in batches, 5 to 6 minutes until browned. Remove from pan and keep warm.
5. Add tomato puree to pan and bring to a boil. Reduce heat to medium; cook 5 minutes.
6. While sauce is cooking, cook pasta in a large saucepan of salted, boiling water 10 to 12 minutes or until al dente. Drain and transfer to a large dish. Add meatballs to sauce and stir gently to combine. Top pasta with meatballs and sauce and sprinkle with Parmesan to serve.

Makes 4 to 6 servings.

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Ingredients

• 8 bone-in, skin-on chicken thighs, trimmed
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup apple cider
• 1 Tbs. honey
• 1-1/2 Tbs. cold unsalted butter, cut into 1/4-inch pieces

Chicken thighs are tossed with the oil, salt, and pepper, put on a baking sheet and arranged skin side up on the rack.

The thighs are brushed with the cider-glaze several times through out the cooking process.

Directions

1. Position a rack 6 inches from the broiler and heat the oven to 450°F. Line a large rimmed baking sheet with foil.
2. In a large bowl, toss the chicken thighs with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Put a rack on the baking sheet and arrange the chicken thighs skin side up on the rack. Roast until the thighs are lightly golden and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, about 20 minutes.
3. Meanwhile, in a small saucepan, bring the cider and honey to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture has reduced to 1/2 cup, 8 to 10 minutes. Remove from the heat and whisk in the butter.
4. Turn the broiler to high, brush the chicken thighs with the cider glaze, and broil for 1 minute. Brush with more glaze and broil again until deep golden-brown, 2 to 3 minutes. Remove the chicken from the oven, brush with more of the glaze, and serve.

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Ingredients

• 1-1/2 to 2 lb. sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch-thick wedges
• 2 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise (we used two apples)
• 1 Tbs. chopped fresh sage
• 1-1/2 tsp. fresh lemon juice
• 1 tsp. pure maple syrup

Toss the sweet potato wedges in olive oil, salt an pepper.

Spread the potatoes in a single layer on a large, rimmed baking sheet.

Core the apple(s) into 16 wedges, then cut them in half crosswise.

Add the apples in a single layer and brown on both sides, then add the sage and stir until wilted.

Directions

1. Position a rack in the top third of the oven and heat the oven to 475°F.
2. In a large bowl, toss the sweet potatoes with the oil, 1 tsp. salt, and a few grinds of black pepper. Spread the potatoes in a single layer on a large, rimmed baking sheet. Roast for 10 minutes; then flip the potatoes and continue roasting until tender and browned in spots, about 5 minutes more.
3. While the potatoes roast, heat the butter in a 12-inch skillet over medium-high heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes per side. Add the sage and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and butter into the bowl used for tossing the potatoes.
4. When the potatoes are done, add them to the apples and gently combine with the spatula. Season to taste with salt and pepper, and serve.

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Ingredients

• 2 Tbs. olive oil; more for the baking dish
• 1 medium yellow onion, diced
• Kosher salt
• 2 medium red bell peppers, cored, seeded, and diced
• 8 oz. ham, diced (about 1-1/2 cups)
• 2 tsp. chopped fresh thyme leaves
• Pinch red pepper flakes
• 1 20-oz. bag frozen shredded potatoes (do not thaw)
• 10 large eggs
• 1 cup whole or 2% milk
• 2 Tbs. Dijon mustard
• Freshly ground black pepper
• 8 oz. shredded extra-sharp Cheddar (about 2 cups)
• Hot sauce (optional)

Directions

1. Position a rack in the center of the oven, and heat the oven to 375°F. Lightly coat a 9×13- inch baking dish with oil.
2. Heat 2 Tbs. of oil in a large skillet over medium heat. add the onion, season with salt, and cook, stirring occasionally, until tender, about 8 minutes.
   
3. Add the bell peppers, ham, thyme, and pepper flakes, and cook until heated through, about 2 minutes. Transfer to a large bowl.
   
4. Add the potatoes, breaking up any large clumps, and 1 tsp. salt to the bowl, and stir to combine.
   
5. Transfer to the baking dish, and spread in an even layer. Combine the eggs, milk, mustard, 3/4 tsp. salt, and 1/4 tsp. pepper in the same bowl, and whisk until smooth.
6. Evenly pour over the vegetable mixture.
   
7. Sprinkle with the cheese.
   
8. Bake until the top is light golden brown and a knife inserted into the center comes out clean, about 1 hour. (Check after 45 minutes. if the casserole is browning too quickly, cover loosely with aluminum foil.)
9. Let cool for 5 minutes before slicing. Serve warm with hot sauce on the side, if you like.
   

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• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, peeled and smashed
• 3 large, full stems basil
• Three 14-ounce cans peeled cherry tomatoes
• 1 carrot, peeled and halved
• 8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
• Kosher salt
• 1 pound penne rigate pasta
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• 3 to 4 tablespoons butter

Directions

1. Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes.
2. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
3. Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce (I prefer chunky). It’s OK if some of the basil leaves remain in the sauce.
4. Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions.
5. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water.
6. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together.
7. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente.
8. Serve topped with more cheese if desired.

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Ingredients

• ½ cup (1 stick) chilled unsalted butter, divided
• 1 pound skinless, boneless chicken thighs, cut into ¾-inch pieces
• ¾ medium onion, chopped
• 2 celery stalks, chopped
• ½ teaspoon kosher salt, plus more
• ¼ teaspoon freshly ground black pepper, plus more
• ¼ cup sauerkraut
• ¼ acorn squash, seeds removed, peeled, cut into ¾-inch pieces
• 1/2 cup frozen peas, thawed (optional)
• 2 tablespoons plus 1 cup all-purpose flour; plus more for surface
• 1 cup plus 2 tablespoons whole milk
• 1 cup chicken stock, preferably homemade (use instead of water)
• 1 large egg yolk

Directions

1. Preheat oven to 450°.
2. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Cook chicken, stirring occasionally, until just beginning to brown, 5–6 minutes. Transfer to a medium bowl with a slotted spoon.
   
3. Melt 1 Tbsp. butter in same skillet over medium heat. Cook onion and celery, stirring occasionally and scraping up any browned bits from bottom of pan (the good stuff), until vegetables are beginning to soften, 6–8 minutes; season with salt and pepper.
   
4. Add sauerkraut and cook until liquid is evaporated, about 1 minute.
5. Add squash and cook, tossing occasionally, until slightly softened, about 5 minutes. (It took 10 minutes for my squash.)
   
   
6. Return chicken and any accumulated juices, and add peas to skillet and sprinkle with 2 Tbsp. flour; toss to coat. Cook, stirring occasionally, until heated through, about 1 minute.
7. Stir in 1 cup milk and 1 cup chicken stock and cook, stirring occasionally, until thickened to the consistency of heavy cream, about 10 minutes.
   
8. Meanwhile, cut remaining 5 Tbsp. butter into small pieces (it should be cold). Whisk 1 cup flour, ½ tsp. salt, and ¼ tsp. pepper in a medium bowl. Toss butter in flour mixture to evenly coat.
9. Working quickly, rub butter into flour with your fingertips (or use a dough cutter) to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating a mix of flat and thin pieces).
   
10. Drizzle remaining 2 Tbsp. milk over and knead until dough starts to come together, pressing to incorporate shaggy edges (it will still look a little dry).
    
11. Turn dough out onto a lightly floured piece of parchment paper, waxed paper, or foil. Roll out to a 10″ circle, trimming any shaggy edges.
    
    
12. Using parchment to help you, carefully invert dough over filling in skillet, covering it completely.
13. Beat egg yolk and 1 Tbsp. water in a small bowl just to blend—congratulations, you just made egg wash. Cut 4 slits in dough to allow steam to escape and brush with egg wash.
    
14. Bake pot pie until crust is golden brown and filling is bubbling around the edges, 14-17 minutes. Let cool 10 minutes before serving.
    Slice through crust with a sharp knife and use a large spoon to ladle the contents into shallow bowls.
    

Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 1 month.

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Ingredients

• 3/4 cup butter, softened
• 2-1/2 cups sugar
• 3 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 2-1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla (or maple) extract
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 350°.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin.
   
   
3. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger, whisk together until well blended; add to creamed mixture alternately with buttermilk, beating well after each addition.
   
   
4. Fill 24 paper-lined muffin cups three-fourths full. Bake 25* minutes or until a toothpick inserted in the center comes out clean. (*Mine actually took 27-30 minutes.)
   
5. Cool 10 minutes before removing from pans to wire racks to cool completely.
   
6. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth.
    
   

   
7. If you want a multicolored effect, divide the icing into equal portions and add coloring to each, mix well. Put each color into a separate 6-8″ throw-away piping bag, then insert both (or all) of them into one large 12-16″ piping bag with a large star tip. You may have to do this a couple of times, depending on bag sizes.
   
8. Starting in the center, squeeze the large piping bag to make a star on the top of the cooled cupcake, then move out to the edge while continuing to squeeze the bag. Circle around the outer edge first then continue to move inward until you reach the center and pull up. Repeat with each cupcake.
9. Refrigerate leftovers (if you have any).

Test Kitchen Tips

1. For tender baked goods like muffins and cakes, the key is to mix gently. It also helps to whisk your dry ingredients well first, before combining them with any wet ingredients.
2. These are bursting with autumn flavor, but if you want to take it over the top, try adding a little maple syrup to your frosting or a touch of maple extract to the cupcakes.
3. It’s very easy to adjust the frosting consistency to your preference. Too stiff? Add milk a teaspoon at a time until the frosting is perfectly spreadable. Too thin? Beat in confectioner’s sugar 1/4 cup at a time until thickened.

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Ingredients

For the brine

• 4 cups apple cider
• 1/2 cup granulated sugar
• 1-3/4 oz. kosher salt (about 1/3 cup Diamond Crystal)
• 3 cloves garlic, cut in half
• 3 lb. center-cut pork loin
  

For the pork

• 16 leaves fresh sage, 4 torn into large pieces
• Freshly ground black pepper
• 3 large Granny Smith apples (about 3-3/4 lb.), peeled and cut into 2-inch wedges
• 1-1/2 lb. small creamer potatoes, such as Yukon Gold, halved
• 1 large red onion (about 1 lb.), cut into 1/2-inch wedges (I added 2 onions)
• 3 Tbs. olive oil
• Kosher salt
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1-1/2 cups apple cider

Directions

1. BRINE: Put 2 cups of the cider in a small saucepan over medium-high heat. Bring to a simmer, and whisk in the sugar, salt, and garlic, adjusting the heat to maintain a simmer.
2. Once the sugar and salt dissolve, remove the pan from the heat, add the remaining 2 cups cider, and let cool to room temperature.
3. Transfer the loin to a large bowl or zip-top bag, pour in the brine, cover with plastic wrap or seal the bag, and refrigerate for 8 hours or overnight.
4. PORK: Position a rack in the center of the oven, and heat the oven to 425°F. Remove the pork from the brine, and transfer to a large plate lined with paper towels. Discard the brine, and pat the loin dry.
   
5. Using kitchen twine, tie the loin in three places at even intervals. Slip the 12 whole sage leaves between the twine and meat, and season with 1 tsp. pepper.
   
6. In a large roasting pan, toss the apples, potatoes, and onion with 1-1/2 Tbs. of the oil and 1 tsp. salt. Roast until mostly tender, about 25 minutes.
   
7. Meanwhile, set a large heavy-duty skillet over medium-high heat. Add the remaining 1-1/2 Tbs. oil, and heat until shimmering. Set the loin in the skillet fat side down. Sear, undisturbed, until the meat browns and easily releases from the pan when you lift an edge with tongs, 2 to 3 minutes.
8. Reduce the heat to medium, and sear the remaining sides, about 1 minute per side, or 6 minutes total. Set the skillet aside.
   
9. Put the pork on top of the apples, potatoes, and onion in the roasting pan. Insert digital probe with alarm if you have one.
   
   
10. Reduce the oven temperature to 350°F. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 145°F, about 80 minutes; start checking after about 60 minutes (or sooner if preparing a smaller roast). Remove from the oven, and let rest for 15 minutes.
11. While the pork is resting, make a pan sauce. Pour off and discard any fat from the skillet, and set the pan over medium-high heat.
12. Add the butter, flour, and torn sage leaves. Cook, stirring to scrape up any brown bits on the bottom of the pan, until the flour is lightly browned, about 1-1/2 minutes.
    
13. Add the cider, and bring to a boil, stirring constantly. Reduce to a simmer and cook, stirring until thickened, about 5 minutes. Season to taste with salt and pepper.
    
14. Remove the twine from the roast, and thinly slice the pork. Serve with the apples, potatoes, onion, and a generous drizzle of the sauce.
    
    

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Ingredients

• 2 strips bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about 1/4 cup)
• 2 Tbs. vegetable oil
• 1 large yellow onion, finely diced
• 1 large Spanish onion, finely diced
• 1 large carrot, peeled and finely diced
• 2 ribs celery, finely diced
• 2 medium bell peppers, 1 red and 1 green, stemmed, seeded, and finely diced
• 2 cloves garlic, minced
• 1 28-oz. can crushed tomatoes
• 1 bay leaf
• 1/2 tsp. chopped fresh thyme
• 1/2 lb. russet potatoes, peeled and cut into 1/2-inch dice
• 4 cups shellfish stock, preferably homemade
• 1 8-oz. can clam juice
• 1 10-oz. can baby clams in juice (or 1/2 lb. bay scallops)
• 1/2-lb. uncooked shrimp, shelled and roughly chopped
• 1/2-lb. cod, roughly chopped
• 1-1/2 tsp. kosher salt
• 1/2 tsp. celery salt
• 1 tsp. freshly ground black pepper
• 5 dashes Tabasco sauce, or to taste
• 3 dashes Worcestershire sauce, or to taste

Directions

1. Place a medium (6- to 8-quart), heavy soup pot over medium-high heat. When hot, add the bacon. When it starts to brown in spots, lower the heat to medium and continue to cook until most of the fat has been rendered and the bacon is almost crisp, about 4 minutes.
2. Add the vegetable oil, onions, carrots, celery, and bell peppers. Sauté, stirring occasionally, until very soft, 10 to 15 minutes.
   

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3. Add the garlic and sauté for another 2 minutes.
4. Add the crushed tomatoes, bay leaf, thyme, and potatoes.
5. Add the stock and clam juice to the pot. Stir to mix well. Bring to a boil over high heat, and then lower the heat to a simmer and cook for 30 minutes, stirring occasionally, or until the potatoes are fork-tender.
   
6. Add the cod, shrimp and clams with their juice and season with the kosher salt, celery salt and pepper.
   
7. Add the Tabasco and Worcestershire. Bring back to a simmer for several minutes until the seafood is opaque.
   
8. Ladle into bowls and serve hot.

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Ingredients

• 1 ounce dried ancho or other large dried red chiles
• 1/2 cup boiling water
• 1 cup fresh white breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 egg
• 4 cloves garlic, divided
• 1/2 cup cilantro leaves, finely chopped
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander seeds
• Sea salt and cracked black pepper
• 1/4 cup extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon malt vinegar (substitute red wine or apple cider vinegar)
• 1/2 cup beef stock
• 28-ounce can chopped tomatoes
• 28-ounce can black beans, drained and rinsed (or 2, 14-ounce cans)
• 1 tablespoon smoked paprika
• 7-ounces dried chorizo, skin removed and roughly chopped
• Steamed rice and sour cream, to serve

Directions

1. Preheat oven to 400°F.
2. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Cool slightly, drain, remove seeds and roughly chop the chiles, reserving the liquid. Set aside.
   
   
3. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed.
4. Add the beef, egg, half the garlic, cilantro, coriander seeds, cumin, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls. Makes about 36 meatballs. (Can do Steps 1-4 up to a day beforehand.)
   
   
5. Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5–7 minutes or until browned.
   
6. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and remaining garlic to the pan and cook for 5–7 minutes or until lightly golden.
7. Add the tomato paste, sugar and vinegar and cook for 1 minute.
   
8. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven.
   
9. Bake uncovered for 20 minutes or until the sauce is reduced and the meatballs are cooked through.
   
10. Meanwhile, place the chorizo in a food processor and process until finely chopped.
    
    
11. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5–6 minutes or until crispy.
    
12. Serve the meatballs over steamed rice and top with the crispy chorizo and sour cream. Or, as in our case, some shredded sharp cheddar.
    

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