Looking for new scone ideas? Try these lemon poppy seed scones, an easy recipe perfect for your breakfast or afternoon break.

INGREDIENTS

• Flour 350 g
• Baking powder 1 tbsp
• Sugar 225 g, granulated, plus extra for sprinkling
• Poppy seeds 3 tbsp
• Lemon zest 2 tsp, fresh, grated
• Salt 1 tsp
• Butter 10 tbsp, unsalted, chilled, cubed
• Eggs 1 large
• Lemon juice 2 tbsp fresh (1 lemon)
• Milk 75 ml, whole, more if needed (plus extra for brushing)

Preparation time: 15 m
Cooking time: 22 m
Recipe category: Breakfast
Recipe yield: 8

HOW TO MAKE LEMON POPPY SEED SCONES

1. To prepare lemon poppy seed scones first position oven rack in the top third of oven.
2. Preheat oven to 190ºC.
3. Grease and lightly flour a baking sheet.
4. Mix flour, baking powder, 1 cup sugar, poppy seeds, lemon peel and salt into the bowl of a food processor.
5. Add butter and cut in by pulsing on and off, until the mixture resembles coarse breadcrumbs.
6. In a medium bowl, whisk egg and lemon juice until blended.
7. Add to the flour mixture and pulse until moist clumps form.
8. Add milk and pulse until dough just comes together, adding more milk 1 teaspoon at a time if dough seems dry.
9. Using clean floured hands, gather dough into a ball.
10. Knead lightly until smooth and roll out to a 8/10 cm thickness.
11. Cut out rounds using a 5 cm cookie cutter.
12. Re-roll the scraps and cut out more rounds.
13. Place the scones on the prepared baking sheet and brush lightly with milk and sprinkle with remaining 1 tablespoon sugar.
14. Bake until scones are golden brown and a cake tester inserted in the center comes out clean, about 18 to 22 minutes.
15. Cool the lemon poppy seed scones on a wire rack and serve.

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A classic mojto recipe you can't miss: prepared with mint, white rum and cane sugar, it's one of the most iconic Caribbean cocktails. Delicious and refreshing!

INGREDIENTS

• Lime 1/4, thinly sliced
• Cane sugar 2 tsp
• Mint 6 leaves
• Rum 60 ml, white
• Ice cubes 5 - 6
• Mineral water

TO GARNISH

• Mint 1 sprig

Preparation time: 10 m
Recipe category: Drink
Recipe yield: 1

CLASSIC MOJITO RECIPE: HOW TO MAKE MOJITO

1. To prepare a classic mojito recipe first put the sliced lime, sugar and mint leaves in the glass and crush with a pestle.
2. Add the rum and ice cubes.
3. Top up with mineral water and stir briefly.
4. Serve the classic mojito garnished with mint.

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Looking for new sandwich ideas? Try an easy muffuletta sandwich recipe, a traditional dish from New Orleans prepared with salami, mortadella and pickled onions.

INGREDIENTS

• Onion 100 g, pickled silverskin, drained and halved, reserving 2-3 tbsp of the liquor
• Wine vinegar 2 - 3 tbsp, white
• Sugar
• Olive oil 2 - 3 tbsp
• Pepper 2 red, diced
• Olive 200 g, black and green (pitted), chopped
• Celeriac 100 g, cut into batons
• Carrot 2, cut into batons
• Oregano 2 tbsp, freshly chopped
• Loaf 1 large, round white, with sesame seeds
• Salami 150g, in slices
• Provolone 150 g, in slices
• Mortadella 150 g, in slices

Preparation time: 1 h 15 m
Cooking time: 15 m
Recipe category: Brunch
Recipe yield: 8
Recipe cuisine: American

HOW TO MAKE MUFFULETTA SANDWICH RECIPE

1. To prepare muffuletta sandwich, a classic recipe from New Orleans, in a pan first warm the reserved pickling liquor, the vinegar, 2 tbsp water, a pinch of sugar and 2 tbsp oil.
2. Put the peppers, olives, celeriac, carrots and onions in a bowl.
3. Pour over the hot liquid, season with salt and ground black pepper and leave to cool.
4. Stir in the oregano and check the seasoning.
5. Cut the loaf in half horizontally and brush the cut surfaces with a little oil.
6. Top with the salami slices and then half of the vegetable salad (without liquid).
7. Place the cheese and mortadella on top and finish with the remaining salad.
8. Replace the top half of the loaf, wrap in cling film and put in the refrigerator for around 30 minutes for the flavours to soak into the bread.
9. Cut the muffuletta sandwich into wedges and serve.

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Try an easy spinach dip recipe prepared with fresh spinach, cream cheese, cottage cheese and yogurt: tasty and delicious, it's ready in less than 15 minutes!

INGREDIENTS

• Cream cheese 225 g
• Cottage cheese 225 g
• Yogurt 180 - 225 g, plain
• Parsley 2 tbsp, chopped
• Garlic 1 clove
• Scallion 3 chopped
• Spinach 80 g, leaves
• Salt to taste
• Black pepper freshly ground, to taste

Preparation time: 15 m
Recipe category: Appetizer
Recipe yield: 8

HOW TO MAKE SPINACH DIP WITH FRESH SPINACH

1. To prepare the spinach dip recipe with fresh spinach first put all the ingredients into a food processor or blender and blend until combined.
2. Add more yoghurt to achieve a softer consistency.
3. Pour into cold sterilised jars and seal tightly
4. Serve the spinach dip with some bread.

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Find out how to make sweet and sour dipping sauce, served with krupuk (shrimp crackers): easy and delicious, it's perfect to bring an Asian touch to your menu.

INGREDIENTS

For the Krupuk:

• Peanut oil 250 ml
• Krupuk 1 package (shrimp crackers)

For the Sweet and Sour Dipping Sauce:

• Tamarind 1 tablespoon
• Shrimp paste 1/4 teaspoon (Terasi)
• Water 150 ml, hot
• Apple 3 ripe, peeled, cored and diced
• Mango 1 soft, peeled, seeded and diced
• Orange 1, sweet, peeled, pith removed,chopped
• Pineapple 1/2, fresh, peeled, cored and diced
• Cucumber 1 small, peeled
• Scallion 4, washed and peeled
• Sambal oelek 1 teaspoon
• Soy sauce 3 tablespoons, sweet
• Palm sugar 110 g

Preparation time: 15 m
Cooking time: 10 m
Recipe category: Appetizer
Recipe yield: 4
Recipe cuisine: Indian

HOW TO MAKE THIS RECIPE

FOR THE SWEET AND SOUR DIPPING SAUCE

1. To prepare a delicious sweet and sour dipping sauce, first combine tamarind, shrimp paste and hot water in a small bowl. Let it soak.
2. In a large bowl, combine apples, mango, orange, and pineapple.
3. Slice the cucumber in half lengthwise, remove the seeds and dice; add to the bowl with the fruit.
4. Cut the cleaned spring onions into rings and add to the fruit mixture bowl.
5. Stir the tamarind mixture until it becomes thick and brown.
6. Strain through a fine mesh sieve and combine with the sambal oelek, soy sauce and palm sugar.
7. Pour over the fruit, stirring to incorporate.

FOR THE KRUPUK (SHRIMP CRACKERS)

1. Heat the oil in a wok or saucepan. Once the oil is bubbling, working in small batches, fry the shrimp crackers quickly.
2. Remove crackers from oil using a slotted spoon and drain thoroughly on paper towels.
3. Serve the sweet and sour dipping sauce immediately with Krupuk (shrimp crackers).

TIPS

Tamarind, shrimp paste, sambal oelek can all be found at your local Asian market.

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Looking for breakfast ideas? Try the authentic Belgian waffle recipe at home, easy and delicious: enjoy it with whipped cream, confectioners sugar or chocolate.

INGREDIENTS

• Butter 350 g, softened
• Eggs 6, slightly beaten
• Brown sugar 400 g, packed, dark
• Sugar 8 tbsp, granulated
• Vanilla extract 2 tbsp, pure
• Rum 2 tbsp
• Whiskey 2 tbsp
• Flour 600 g, unbleached
• Whole wheat flour 150 g,
• Icing sugar for sprinkling (optional)

Preparation time: 12 h 15 m
Cooking time: 20 m
Recipe category: Breakfast
Recipe yield: 6

HOW TO MAKE AN AUTHENTIC BELGIAN WAFFLE RECIPE

1. To prepare authentic Belgian waffle recipe at home, blend together the butter, eggs, brown sugar, granulated sugar, vanilla, rum and whiskey in a large mixing bowl. Mix well.
2. Slowly add flour one cup at a time until all the flour is incorporated.
3. Refrigerate waffle dough for 12 hours or overnight.
4. Preheat the waffle iron.
5. Place about 1 tablespoon of waffle dough in the center of each section of the waffle iron.
6. Cook waffles according to manufacturer's instructions or until cooked through and golden brown, approximately 1 to 3 minutes.
7. Repeat process until all the dough is gone.
8. Transfer immediately to a wire rack.
9. Sprinkle with confectioners sugar if desired, once authentic Belgian waffles are cool.

BELGIAN WAFFLE RECIPE - SOME TIPS

• If you prefer non-alcoholic cookies, you may substitute water.
• Yield will depend on type of waffle iron used.
• Can be frozen in air tight containers.

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Wondering how to make pineapple upside down cake? Here's an easy recipe prepared with pineapple: a classic dessert back from the 1920's and still very iconic.

INGREDIENTS

• Brown sugar 3 tbsp
• Pineapple 6 rings, canned
• Butter 110 g
• Sugar 110 g, superfine
• Eggs 2, beaten
• Flour 110 g
• Baking powder 1 tsp
• Bicarbonate of (baking) soda 1/4 tsp
• Pineapple juice 3 tbsp, from the can

Preparation time: 15 m
Cooking time: 30 m
Recipe category: Dessert
Recipe yield: 8

HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE

1. To prepare an easy pineapple upside down cake first heat the oven to 190°C (170° fan).
2. Butter a 23 cm cake tin.
3. Sprinkle the brown sugar on the base of the tin and arrange the pineapple slices in a circular pattern.
4. Beat the butter and sugar in a mixing bowl until light and fluffy.
5. Beat in the eggs until blended.
6. Sift in the dry ingredients and stir until blended.
7. Stir in the pineapple juice.
8. Spoon the mixture carefully over the pineapple rings, spreading it out gently.
9. Bake for about 30 minutes until the cake is cooked through.
10. Cool in the tin for a few minutes, then invert the pineapple upside-down cake onto a plate.

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If you're looking for new scones ideas, try these easy yogurt scones at home: the perfect recipe if you're planning a tasty brunch or an afternoon tea.

INGREDIENTS

• Flour 225 g
• Salt 1 pinch
• Butter 40 g
• Sugar 1 1/2 tbsp
• Plain yogurt 75 ml
• Milk 75 ml, plus extra to glaze

Preparation time: 15 m
Cooking time: 15 m
Recipe category: Brunch
Recipe yield: 8
Recipe cuisine: English/Scottish

HOW TO MAKE YOGURT SCONES RECIPE

1. To prepare the yogurt scones first heat the oven to 220°C (200° fan).
2. Grease and flour a large baking tray.
3. Sift the flour and salt into a mixing bowl.
4. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
5. Gradually stir in the yogurt and milk to form a light spongy dough.
6. Turn out onto a lightly floured surface and knead lightly until smooth.
7. Roll or pat out 2.5 cm thick. Cut into rounds with a floured 5 cm cutter.
8. Lightly knead together the trimmings and cut out more rounds. 
9. Place on the baking tray and brush the tops with milk.
10. Bake for 12-15 minutes until well risen and golden.
11. Cool on the baking tray for a few minutes, then place the yogurt scones on a wire rack to cool completely.

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This snack is very popular in South China to serve to guests during the Chinese New Year. It is so named because the round dough balls, when deep fried, will crack open like someone is laughing. It carries a meaning of being able to laugh throughout the year. —Ke Lum Chan Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, September 2016)

INGREDIENTS

• 2 tablespoons lard or unsalted butter
• 2 1/4 cups (11 ounces/ 300 grams) all-purpose (plain) flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda (bicarbonate of soda)
• 2/3 cup (5 ounces/140 grams) granulated sugar
• 1 egg, beaten
• 6 tablespoons white sesame seeds
• 8 1/2 cups (68 fluid ounces/2 liters) vegetable oil

HOW TO MAKE THIS RECIPE

1. Melt the lard in a skillet (frying pan) and set aside to cool.
2. Sift the flour, baking powder, and baking soda (bicarbonate of soda) onto a pastry board or clean work surface. Make a well in the center and add the sugar, egg, lard, and 4 tablespoons cold water. Using your hands, gently bring the flour toward the center of the board and push down to form a dough. Using a scraper, gently fold the dough for 4–5 minutes, press down with your hands—do not knead the dough otherwise gluten will form and the right texture won’t be achieved.
3. Cut the dough into strips and then into small pieces, each weighing about 1/4 ounce/ 7 grams Roll each piece into a small dough ball, dampen the balls with a little water, and roll them in the sesame seeds. Roll each dough ball again, using your fingers to press the sesame seeds firmly into the dough.
4. Heat the oil in a wok or deep saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Put the dough balls, in batches, onto a spider strainer or a large slotted spoon and carefully lower the balls into the hot oil. Reduce the heat to 265°F/130°C and deep-fry for 2 minutes, stirring occasionally with chopsticks, or until the donuts have opened up. Increase the heat to 300°F/150°C, and cook for 1 minute, or until golden brown. Use a slotted spoon to carefully remove them and drain on paper towels. Repeat with the remaining dough balls.
5. They can be served immediately or stored in an airtight jar where they will keep for 2–3 days.

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Noodles, because of their length and stringiness, signify longevity. —Ke Lum Chan Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, September 2016).

INGREDIENTS

• 3 1/2 ounces/100 grams lean pork, sliced
• 2 tablespoons light soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon cornstarch (cornflour)
• 2 1/2 tablespoons vegetable oil
• 11 ounces/300 grams Shanghai noodles
• 3 Napa cabbage leaves, shredded
• 1/2 tablespoon dark soy sauce
• 1 teaspoon sesame oil

HOW TO MAKE THIS RECIPE

1. Combine the pork, 1/2 tablespoon light soy sauce,1/2 teaspoon sugar, the cornstarch (cornflour), and 1/2 tablespoon vegetable oil in a bowl. Mix well and marinate for 5 minutes.
2. Meanwhile, bring a large saucepan of water to a boil, then add the noodles. Cook according to the package directions, until tender. Drain and rinse under cold running water.
3. Bring a saucepan of water to a boil over high heat. Add the Napa cabbage and blanch for 2 minutes until tender. Drain.
4. Heat the remaining 2 tablespoons oil in a wok or large skillet (frying pan) over medium heat, add the pork, and stir-fry for 2 minutes until cooked through. Put in the drained noodles and stir-fry for 2 minutes. Add the Napa cabbage, remaining 1/2 teaspoon sugar, remaining 11/2 tablespoons light soy sauce, and the dark soy sauce. Stir-fry for 2 minutes until well combined. Stir in the sesame oil, transfer to a serving plate, and serve.

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The sound of the word for "fish" is similar to the word that means having extras or left over, and so fish is a must for the New Year's Eve dinner. Having fish eans that the family has so much that there is enough as leftover for the next year. —Ke Lum Chan Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, September 2016).

INGREDIENTS

• 3 dried black mushrooms
• 1 dried black fungus
• 1 (1 3/4-pounds/ 800-grams) carp, cleaned and rinsed
• 1 teaspoon salt, plus extra to taste
• 1 tablespoon cornstarch (cornflour)
• 4 1/4 cups (34 fluid ounces/1 liter) vegetable oil
• 2 cloves garlic, chopped
• 2 teaspoons grated ginger
• 5 ounces/ 150 grams ground (minced) pork
• 1 tablespoon rice wine
• 10 pickled red chiles, chopped
• 2 tablespoons pixian chili bean paste, chopped
• 1 tablespoon light soy sauce
• 2 teaspoons granulated sugar
• 1/2–1 tablespoon black or balsamic vinegar
• 1/2 teaspoon ground white pepper, plus extra to taste
• 4 scallions (spring onions), chopped
• 1 red chile, sliced, to garnish (optional)
• 1 teaspoon sesame oil

HOW TO MAKE THIS RECIPE

1. Put the mushrooms and black fungus in 2 separate bowl and soak in cold water for at least 20 minutes, or until softened. Remove the mushrooms, squeeze dry, and discard the stems. Dice, then set aside. Tear the black fungus into small pieces.
2. Meanwhile, use a sharp knife to make 5–6 slashes on each side of the fish. Pat the fish dry using paper towels and sprinkle with the salt. Marinate for 10 minutes. Lightly dredge both sides of the fish with cornstarch (cornflour).
3. Heat the 4 1/4 cups (34 fluid ounces/1 liter) oil in a wok or large skillet (frying pan) to 350°F/180°C, or until a cube of bread browns in 30 seconds. Add the fish and deep-fry for 4–5 minutes until golden brown and crispy. Use a slotted spoon to carefully remove the fish from the oil and drain on paper towels.
4. Add the garlic and ginger to the remaining oil in the wok, add pork, and stir-fry over medium heat for 1 minute until fragrant. Sprinkle in the wine, then stir in the pickled chiles, chili bean paste, mushrooms, fungus, soy sauce, and sugar. Add 1 1/2 cups (12 fluid ounces/ 350 milliliters) boiling water and bring to a boil. Add the fish, reduce to medium heat, cover, and simmer for about 5 minutes until cooked through. Flip over and cook for another 5 minutes until cooked through. Transfer the fish to a serving plate.
5. Bring the sauce in the wok to a boil. Simmer over medium heat, uncovered, for 2–3 minutes until the sauce has reduced. Finally, stir in the vinegar, white pepper, scallions (spring onions), and sesame oil. Pour the sauce over the fish, garnish with scallions and red chile, if using.

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Pig is one of the earliest domesticated animals, and an essential part of the offering during important days. Roast or BBQ pork is a popular dish for New Year's Eve. —Ke Lum Chan Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, September 2016).

INGREDIENTS

FOR THE PORK:

• 1 (14-ounces/400-grams) skinless pork shoulder, cut into 3/4-inch/2-cm-wide strips
• 1 tablespoon salt
• steamed rice, to serve

FOR THE MARINADE:

• 6 tablespoons granulated sugar
• 2 tablespoons shaoxing wine
• 2 tablespoons chopped garlic
• 1 shallot, chopped
• 2 tablespoons hoisin sauce
• 1 tablespoon ginger juice
• 1 teaspoon five-spice powder
• 1/2 teaspoon shajiang powder
• 1/2 teaspoon light soy sauce

FOR THE GLAZE:

• 3 tablespoons maltose
• 3 tablespoons granulated sugar
• 1 tablespoon mirin

HOW TO MAKE THIS RECIPE

1. Combine the pork, salt, and 2 cups (16 fl oz/475 ml) water in a large bowl and soak for 30 minutes. Rinse under cold running water, drain, and pat dry with paper towels.
2. Combine all the marinade ingredients in a bowl, add the pork, cover, and marinate for 1 hour, turning 2–3 times. Discard the marinade.
3. Preheat the oven to 375°F/190°C/Gas Mark 5. Line a roasting pan with a sheet of aluminum foil and place a wire mesh on top. Transfer the pork on the wire mesh and roast for 15 minutes until slightly brown.
4. Heat the honeyed sauce ingredients in a small saucepan over low heat and stir for 1–2 minutes to dissolve. Brush the pork with the glaze. Switch the cooking method to broil (grill), preheat to medium, and broil the pork for 3–5 minutes. Turn the pork over, brush with another coat of glaze, and broil for another 3–5 minutes until caramelized. Transfer the pork to a plate and brush on the remaining glaze. Serve with rice.

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The Chinese love to play on the sound of the words, and the sound of the word "oyster" is similar to the term "good business." So an oyster dish is popular to star the New Year with. —Ke Lum Chan Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

• 6 dried black mushroom
• 12 large dried oysters
• 5 ounces/ 150 grams ground (minced) pork
• 1/4 teaspoon salt
• 1 teaspoon cornstarch (cornflour)
• 3 tablespoons vegetable oil
• 1/4 ounces/10 grams ginger (about 3/4-inch/2-cm-length piece), finely chopped
• 2 shallots, finely chopped
• 2 small carrots, finely chopped
• 1 duck liver sausage, finely chopped
• 1 tablespoon bean paste
• 1 teaspoon oyster sauce
• 2 tablespoons ginger juice
• 1 teaspoon granulated sugar
• 6 water chestnuts, finely chopped
• 1/2 teaspoon sesame oil
• 1 quantity puffed vermicelli (optional)
• 1 head iceberg lettuce, leaves separated

HOW TO MAKE THIS RECIPE

1. Put the mushrooms into a bowl, cover with cold water, and soak for at least 20 minutes, or until softened. Remove the mushrooms, squeeze dry, and discard the stems. Drain and finely chop.
2. In a bowl, soak the oysters in cold water for 15 minutes, or until softened and thoroughly cleaned. Finely chop.
3. Combine the pork, salt, and 2 tablespoons water in a separate bowl and marinate for 10 minutes. Mix in the cornstarch (cornflour).
4. Heat 2 tablespoons vegetable oil in a wok or large skillet (frying pan) over medium-high heat, add the pork, and stir-fry for 3–5 minutes, or until cooked through. Transfer to a plate.
5. Heat the remaining 1 tablespoon oil in the wok over medium-high heat, add the ginger and shallots, and stir-fry for 1 minute until fragrant. Stir in the oysters, mushrooms, carrots, sausage, bean paste, oyster sauce, ginger juice, sugar, pork, and water chestnuts. Toss well and mix in the sesame oil.
6. Transfer the oyster mixture to a platter, garnish with puffed vermicelli, if using, and serve with the lettuce cups.

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Chicken has always been a sign of prosperity. Until recent times, when food is in abundance, chicken was served only on special days, such as birthdays or festive days like New Year. The chicken thigh, considered the best part of the bird, is usually served to the elders. This is a mandatory dish for the New Year's Eve dinner. Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.

INGREDIENTS

1 (3 1/4-pounds/ 1.5-kilogram) whole chicken
1 tablespoon dark soy sauce
2 cups (16 fluid ounces/ 475 milliliters) vegetable oil
1/2 cup (4 fluid ounces/ 120 milliliters) light soy sauce
4 ounces/ 120 grams rock sugar
2 star anise
3/4 ounces/ 20 grams ginger (about 1-inch/ 2.5-cm-length piece), sliced
Steamed rice, to serve

HOW TO MAKE THIS RECIPE

1. Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.
2. Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3–4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.
3. Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fluid ounces/ 750 milliliters) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.
4. Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.
5. Heat the sauce in the wok over high heat and boil for 3–4 minutes until reduced to 1/2 cup (4 fluid ounces/120 milliliters). Pour the sauce over the chicken, then serve with rice.

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This ultimate nacho recipe from Chef Brad Farmerie at Ghost Donkey can also be served with avocados, thinly sliced radishes, and lime wedges.

INGREDIENTS

• One 10-ounce bag sturdy corn chips
• 2 cups shredded chicken
• 1/2 cup store-bought mole sauce
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled cotija cheese
• Thinly sliced fresh and pickled jalapeños, for garnish
• Shredded red cabbage, for garnish
• Cilantro leaves, for garnish
• Salsa and hot sauce, for serving

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. Spread half the chips in a large cast iron skillet. Top with half the chicken, half of the mole, and half the cheddar cheese. Repeat the remaining ingredients. Bake the nachos for about 8 minutes, until heated through and the cheese is melted. Sprinkle with the cotija, jalapeños, cabbage and cilantro leaves. Serve immediately, passing salsa and hot sauce at the table.

NOTES

Many store-bought mole sauces require diluting, so make sure to check the instructions on the label.

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Chef Ana Sortun tops hake with a rich, spicy sauce inspired by the iconic Lebanese tarator sauce. The fresh, ground carrot “tabbouleh” served alongside adds more bright flavor.

INGREDIENTS

• 2 carrots, chopped
• 1 cup parsley leaves
• 1/4 cup chopped dill
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• Kosher salt
• 3 garlic cloves, crushed
• 1/4 cup walnuts (1 ounce)
• 1/4 cup tahini
• 1/2 jalapeño, chopped
• 1/2 cup cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Four 6-ounce skinless hake or cod fillets

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 425°. In a food processor, pulse the carrots until finely chopped. Add 1/2 cup of the parsley and the dill and pulse until minced. Scrape the tabbouleh into a bowl. Stir in 1 tablespoon each of oil and lemon juice; season with salt.
2. Wipe out the processor. Add the garlic and walnuts; pulse until chopped. Add the tahini, jalapeño, cilantro, cumin, coriander, 1/4 cup of the oil and the remaining 1/2 cup of parsley and 2 tablespoons of lemon juice. Pulse until smooth. Scrape into a bowl; season with salt.
3. Arrange the fish in a medium baking dish. Drizzle with the remaining 2 tablespoons of oil, season with salt and turn to coat. Roast for 8 to 10 minutes, until the fish is cooked through. Transfer to plates. Spread some of the walnut tahini on the fillets and spoon the carrot tabbouleh alongside. Serve the remaining tahini at the table.

MAKE AHEAD

The walnut tahini and carrot tabbouleh can be refrigerated separately overnight.

SUGGESTED PAIRING

Pair this tender hake dish with a ripe California Chardonnay.

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Adding fresh ricotta to the batter makes these pancakes incredibly moist and light. More Breakfast Recipes

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 3 large eggs, separated
• 1 3/4 cups plus 2 tablespoons milk
• 6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)
• 1/4 cup sugar
• 1 tablespoon pure vanilla extract
• Unsalted butter, for the griddle
• 1 pint fresh blueberries or 2 cups frozen blueberries, thawed
• Pure maple syrup, for serving

HOW TO MAKE THIS RECIPE

1. In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
2. In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
3. Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.

MAKE AHEAD

The batter can be refrigerated overnight. Bring to room temperature and whisk briefly before cooking.

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These crêpes are like free-form blintzes, with thick and creamy Greek-style yogurt standing in for the cheese filling and a quick topping made with preserves and frozen raspberries.

INGREDIENTS

• 3 large eggs
• 1 1/4 cups milk
• Pinch of salt
• 1 cup all-purpose flour
• 3 tablespoons unsalted butter, melted
• 1/4 cup apricot preserves
• 1/2 cup frozen raspberries
• 1 tablespoon fresh lemon juice
• 1 1/2 cups plain Greek-style yogurt
• 3 tablespoons light brown sugar
• 1/2 teaspoon pure vanilla extract

HOW TO MAKE THIS RECIPE

1. In a medium bowl, whisk the eggs with 1/4 cup of the milk and the salt until blended. Whisk in the flour until the batter is smooth, then whisk in the remaining 1 cup of milk and 1 tablespoon of the melted butter. Let the crêpe batter stand at room temperature for about 20 minutes.
2. In a small saucepan, combine the apricot preserves with the raspberries and lemon juice and cook over moderate heat until jammy, about 5 minutes. Cover and keep warm.
3. In a bowl, mix the yogurt with the brown sugar and vanilla.
4. Heat a 10-inch crêpe pan or nonstick skillet over moderate heat. Brush the pan with some of the melted butter. Pour in a scant 1/3 cup of the crêpe batter and immediately rotate the pan to evenly coat the bottom. Cook the crêpe until lightly browned on the bottom, about 45 seconds. Flip the crêpe and cook until brown dots appear on the other side, about 15 seconds longer. Transfer the crêpe to a large baking plate covered with parchment paper. Continue making crêpes with the remaining batter, brushing the pan with the remaining melted butter as needed.
5. Spoon 3 tablespoons of the yogurt onto each crêpe and roll them up. Transfer to plates. Spoon the raspberry-apricot sauce on top and serve.

MAKE AHEAD

The crêpes can be made ahead and stacked, then rewarmed in a microwave oven for about 20 seconds.

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These flaky little pies may be the ultimate grab-and-go dessert.

INGREDIENTS

• 2 Bosc pears (1 pound), peeled and cut into 1/2-inch dice
• 1/3 cup plus 1 1/2 tablespoons sugar
• 1 tablespoon all-purpose flour, plus more for dusting
• 3/4 cup fresh or frozen cranberries
• 1 pinch of ground cloves
• 1 pinch of cinnamon
• 1 pinch of salt
• One 14-ounce package cold all-butter puff pastry
• 1 egg, beaten
• Whipped cream or vanilla ice cream, for serving

HOW TO MAKE THIS RECIPE

1. In a medium bowl, toss the diced pears with 1/3 cup of the sugar, 1 tablespoon of the flour and the cranberries, ground cloves, cinnamon and salt.
2. On a lightly floured work surface, roll out the puff pastry to a 14 1/2-inch square, about 1/8 inch thick. Using a sharp knife, cut the pastry into 8 squares. Spoon the pear filling onto a corner of each square, leaving a 1/2-inch border. Fold the pastry over the filling to make a triangle and firmly press the edges to seal. Crimp the edges with a fork. Prick the top of each triangle once with the fork to allow steam to escape during baking. Transfer the hand pies to a baking sheet and refrigerate for at least 30 minutes, until chilled.
3. Preheat the oven to 400°. Brush the chilled hand pies with the beaten egg and sprinkle them with the remaining 1 1/2 tablespoons of sugar. Bake the pies for about 30 minutes, until they are golden brown. Let the hand pies cool for at least 5 minutes. Serve with whipped cream or vanilla ice cream.

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INGREDIENTS

• 2 1/2 cups all-purpose flour, plus more for shaping the dough
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons vegetable shortening
• 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons, melted
• 1 3/4 cups cold low-fat buttermilk

HOW TO MAKE THIS RECIPE

1. Line a half-sheet pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Add the shortening and use your fingertips to pinch it into the flour mixture to form small, pea sized pieces.
3. Drop the butter cubes into the flour mixture and toss until all of the pieces are coated. With your fingertips, press the cubes to flatten. Freeze the mixture in the bowl for 15 minutes.
4. Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Reserve 1 tablespoon buttermilk in a small bowl and add the remaining to the flour mixture. Mix until the dough forms a shaggy ball and there are no dry bits of flour left. The dough should be slightly sticky.
5. Transfer dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat disc, 1/2-inch thick. With a floured 1 1/2-inch biscuit cutter, cut out dough rounds. Flip the rounds over so that the smooth sides that were against the work surface face up and place on the prepared pan, 1-inch apart. Stack the scraps and press and cut again. Refrigerate until cold, about 15 minutes.
6. Preheat oven to 450°F. Stir the melted butter into the reserved buttermilk. Brush the tops of the biscuits with the butter mixture. Bake until the tops are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving hot.

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Delicious warm and reheated. Keep stored in airtight container refrigerated.

INGREDIENTS

• 2 cups cornmeal, ground fine-medium
• 3 1/2 teaspoons baking bowder
• 3/4 teaspoon salt
• 3 eggs, whole
• 1 cup sour cream
• 1 cup creamed corn
• 5 ounces vegetable oil, plus 2 tablespoons for cooking cornbread

HOW TO MAKE THIS RECIPE

1. Preheat oven to 375°F. In a mixing bowl blend well cornmeal, baking powder and salt. In a mixing bowl, whisk together eggs, sour cream, creamed corn and oil. Combine the dry and wet ingredients, incorporate well.
2. Heat a 10 inch cast iron skillet over medium heat with 2 tablespoons oil. Once oil is hot pour in cornbread batter, the mix should bubble in the pan slightly and create a crust. Cook 2 minutes; remove from heat and place in oven.
3. Bake for 20 minutes or until center is set and cornbread comes away from the sides of the skillet. Allow to cool, slice and serve.

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INGREDIENTS

4 ounces cream cheese, room temperature
2 ounces mayo
1 roasted red pepper, peeled, seeded and chopped (about 3/4 cup)
2 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
8 ounces sharp cheddar, shredded
8 ounces Monterey Jack, shredded

HOW TO MAKE THIS RECIPE

1. In a standing mixer fitted with a paddle (or in a medium bowl), cream together the cream cheese and mayo until smooth. Add red peppers, garlic, cayenne and salt. Mix just until combined, then stir in the cheeses. Chill.

Chef Ángel León's recipe enriches a classic risotto with both squid and marine plankton, giving extra flavour and texture.

INGREDIENTS

• Marine Plankton 2g
• Squid 130g
• Leeks 20g
• Butter 40g
• Fish broth 400g
• Water 6g
• Onion 140g
• Garlic One Clove
• White wine 60g
• Arborio rice 100g

Preparation time: 30 m
Recipe category: First course
Recipe yield: 2

HOW TO MAKE THIS RECIPE

1. Sauté the onion, leek and garlic in the butter without over browning them.
2. Add the squid, cut into smaller pieces.
3. Fry, then pour in the white wine, letting it evaporate.
4. Add the rice and gradually the broth.
5. When cooked, remove the pan from the heat and bond with the plankton previously rehydrated with water or broth.
6. Season with salt as required.

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“This is what I call a weeknight savior, as it can be whipped up in about ten minutes!” says chef Pete Evans. “These days it’s pretty easy to find quality paleo sausages, made with good fat, good protein, and some seasoning – exactly how they used to be made in the old days. The whole family loves sausages and we eat them at least once a week. This is a great new and interesting way to use them – and it is full of veggies, too. Any leftovers make a perfect lunch for school or work the next day. Serve with some fermented veg on the side and a cup of broth.”

From The Complete Gut Health Cookbook by Pete Evans and Helen Padarin; Weldon Owen Publishing

INGREDIENTS

• 1 head of cauliflower (about 2 pounds), separated into florets (discard the stalk or use it in another recipe)
• 1⁄4 cup coconut oil
• 4 eggs, whisked
• 5 pork sausages
• 1 onion, finely chopped
• 1⁄2 red bell pepper, finely chopped
• 1 small red chile, seeded and finely chopped
• 1-inch piece of ginger, finely grated
• 2 garlic cloves, finely chopped
• 2 tablespoons tamari or coconut aminos
• 2 green onions, thinly sliced
• 2 tablespoons chopped cilantro leaves, plus extra leaves to serve
• Sea salt
• Freshly ground white pepper
• Black and white sesame seeds, toasted to serve
• Sriracha, for serving (optional)

HOW TO MAKE THIS RECIPE

1. Put the cauliflower in the bowl of a food processor and pulse until it resembles grains of rice. Set aside.
2. Melt 1 tablespoon of the coconut oil in a wok or large frying pan over medium-high heat. Pour in the whisked egg and tilt the pan so they cover the base. Cook until the egg is set, 3 minutes. Remove, slice into thin strips, and set aside.
3. Wipe the wok or pan clean with paper towel, then melt
1 tablespoon of the remaining coconut oil over high heat. Add the sausages and cook until lightly golden and half cooked through, 5 minutes. Remove the sausages from the pan and, when cool enough to handle, cut into bite-sized pieces. Set aside.
4. Melt the remaining coconut oil in the wok or pan over medium-high heat. Add the onion, bell pepper, chile, ginger, and garlic, and stir-fry until softened, 5 minutes. Stir in the chopped sausage and cook until the sausage is almost cooked through, 3 minutes. Add the cauliflower and cook until tender, 2–3 minutes. Add the egg strips, tamari or coconut aminos, green onion, cilantro, and salt and white pepper, and stir-fry until everything is heated through and well combined, 2 minutes.
5. Spoon onto a platter and serve with the extra cilantro leaves, a sprinkling of sesame seeds, and the Sriracha on the side, if using.

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“This is my take on steak and eggs, but a modern version that incorporates vegetables and makes them the star,” says chef Pete Evans. “My favorite veggies for this dish are squash, broccoli, sweet potato, cabbage, mushroom, asparagus, zucchini, and Jerusalem artichoke. You can eat this for breakfast, lunch, or dinner, and it is great cold to take to work for lunch.” From The Complete Gut Health Cookbook by Pete Evans and Helen Padarin; Weldon Owen Publishing

INGREDIENTS

CAULIFLOWER STEAK:

• 2 tablespoons coconut oil
• 1 large head of cauliflower (about  2 1⁄2 pounds), cut crosswise
• Sea salt
• Freshly ground black pepper

BACON VINAIGRETTE:

• 1 tablespoon coconut oil
• 2 shallots, finely chopped
• 5 ounces bacon, finely diced
• 3 tablespoons apple cider vinegar
• 1 teaspoon finely snipped chives
• 2⁄3 cup extra-virgin olive oil

SAUTÉED GREENS:

• 2 bunches broccolini (about 13 ounces), trimmed and halved
• 3 tablespoons coconut oil
• 3 garlic cloves, sliced
• 1 bunch Swiss chard (about 10 ounces), stems removed (save for broths or soups), leaves torn
• 3 tablespoons hazelnuts (activated if possible*), toasted and roughly chopped, plus extra to serve
• 1 tablespoon coconut oil
• 4 eggs
• 2/3 eggs

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. For the cauliflower steak, melt 2 teaspoons of the coconut oil in a nonstick frying pan over medium-high heat. Add one cauliflower steak and cook, turning once, until golden, 2 minutes per side. Transfer to a prepared sheet and season with salt and pepper. Repeat this process with the remaining oil and cauliflower steaks. Place in the oven and roast until the cauliflower is tender, 12–15 minutes.
3. For the bacon vinaigrette, melt half the coconut oil in a small saucepan over low heat, add the shallots and gently cook until slightly softened, 1 minute. Remove from the pan, set aside, wipe the pan clean, and place over medium heat. Add the remaining oil and the bacon and fry until the bacon is crispy, 6–8 minutes. Add the vinegar and shallots and set aside to cool. Transfer to a bowl and whisk in the chives and olive oil. Season with salt.
4. For the sautéed greens, bring a saucepan of salted water to a boil. Blanch the broccolini until almost cooked through, 1 minute. Plunge into ice-cold water, then drain. Set aside. Melt the coconut oil in a large frying pan over medium heat. Add the garlic and cook until fragrant, 20 seconds. Stir in the Swiss chard, broccolini, and 2 tablespoons water, and cook, tossing occasionally, until the Swiss chard is slightly wilted and the broccolini is heated through, 1 minute. Toss in the hazelnuts and season.
5. Heat the coconut oil in a nonstick frying pan over medium heat. Fry the eggs for 2–3 minutes, or until cooked to your liking. Season, slide onto a plate, and keep warm.
6. Place the cauliflower steaks on warm serving plates, and top each with a fried egg. Add the sautéed greens, drizzle with some bacon vinaigrette, and serve the rest on the side.

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This dessert from pastry chef Colleen Grapes, a tribute to the chocolate-covered pretzel, hits just the right salty-sweet note. Grapes mixes crushed pretzels with flour, butter, sugar and egg to make a crunchy crust, pours in a luxurious milk-chocolate filling, then sprinkles on more crushed pretzels as a garnish.

INGREDIENTS

CRUST

• 1 stick unsalted butter, softened
• 1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
• 3/4 cup confectioners' sugar
• 1/2 cup all-purpose flour
• 1 large egg
• 2 ounces bittersweet chocolate, melted

FILLING

• 1 1/2 cups heavy cream
• 3/4 pound milk chocolate, chopped
• Maldon sea salt, crushed pretzels and crème fraîche, for serving

HOW TO MAKE THIS RECIPE

1. In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners' sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
2. Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.
3. Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
4. In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
5. Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels. Cut into wedges, top with crème fraîche; serve.

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This sweet and juicy baked fruit dessert from pastry chef Megan Garrelts features nectarines, her favorite summer fruit. Garrelts ingeniously forms her go-to citrus sugar cookie dough into a slice-and-bake log to use as the topping. Of course, you could swap plums or peaches for the nectarines, and raspberries or blackberries for the blueberries.

INGREDIENTS

SUGAR COOKIE DOUGH

• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 4 1/2 tablespoons unsalted butter, softened
• 1/2 cup sugar
• 1/4 teaspoon pure vanilla extract
• 1 1/2 teaspoons finely grated lemon zest plus 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons finely grated lime zest plus 1 1/2 teaspoons fresh lime juice
• 2 tablespoons beaten egg (1/2 large egg)

PANDOWDY

• Unsalted butter, for greasing
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 4 cups sliced nectarines (4 to 5)
• 4 heaping cups blueberries
• 1/4 cup cornstarch
• 1 tablespoon finely grated orange zest plus 1/2 cup fresh orange juice
• 2 teaspoons finely grated peeled fresh ginger
• 2 teaspoons brandy
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon grated nutmeg
• Heavy cream, for brushing
• Ice cream, for serving

HOW TO MAKE THIS RECIPE

MAKE THE SUGAR COOKIE DOUGH

1. In a medium bowl, sift the flour with the baking powder and salt. In a large bowl, beat the butter and sugar with a hand mixer at medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla, lemon zest, lemon juice, lime zest and lime juice, scraping down the side of the bowl as necessary. Beat in the egg. With the mixer at low speed, beat in the dry ingredients, scraping down the side of the bowl as necessary; the dough will be very soft.
2. Scrape the dough out onto a sheet of plastic wrap and roll into a 9-inch log. Flatten the log into a 2-inch-wide rectangle, about 1 inch tall. Refrigerate until very firm, at least 2 hours.

MAKE THE PANDOWDY

1. Preheat the oven to 350˚. Butter a 9-by-13-inch glass, ceramic or metal baking dish and sprinkle with 2 tablespoons of the sugar; turn to coat the pan with sugar.
2. In a small bowl, mix 2 tablespoons of the sugar with the cinnamon. In a large bowl, toss the nectarines and blueberries with the remaining 1/4 cup of sugar and the cornstarch, orange zest, orange juice, grated ginger, brandy, ground ginger, cardamom and nutmeg. Spread the fruit in the prepared dish.
3. Using a sharp knife, slice the rectangle of cookie dough 1/4 inch thick. Arrange the slices over the fruit in a graphic or random pattern; they will spread during baking. Brush the dough with heavy cream and sprinkle with the cinnamon sugar. Bake the pandowdy until the cookie dough is golden brown and the fruit is bubbling, about 45 minutes. Serve warm, with ice cream.

MAKE AHEAD

The cookie dough can be refrigerated for 2 days.

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Known in Italian as mandilli, this delicious dish, from Tim Cushman at Manhattan’s Covina, consists of sheets of pasta coated with pesto sauce, stuffed with ricotta and topped with tomato sauce. It’s great with a berry-rich Piedmont red, like the 2014 Piazzo Barbera, Cushman says. To save time, you can use store-bought pasta sheets.

INGREDIENTS

PASTA

• 1 1/2 cups (8 ounces) 00 flour (see Note)  
• 1/2 cup durum semolina flour, plus more for dusting
• 1 teaspoon kosher salt  
• 10 large egg yolks  
• 1 tablespoon extra-virgin olive oil

PESTO

• 1 1/4 cups blanched almonds  
• 4 garlic cloves  
• 2 1/4 cups extra-virgin olive oil  
• 4 cups basil leaves  
• 2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
• 1 1/4 cups freshly grated Pecorino Romano cheese, plus more for garnish  
• 1/3 cup mascarpone cheese
• Kosher salt

MARINARA

• Two 28-ounce cans whole peeled San Marzano tomatoes
• 2 tablespoons extra-virgin olive oil  
• 1 garlic clove, minced  
• Pinch of sugar  
• Kosher salt  
• 2 cups fresh ricotta cheese (1 pound)

HOW TO MAKE THIS RECIPE

MAKE THE PASTA

1. In a medium bowl, whisk the 00 flour and the 1/2 cup of semolina flour with the salt. In another bowl, whisk the egg yolks with the olive oil and 1/4 cup of water. Mound the flour mixture on a work surface and make a well in the center. Add the beaten yolks to the well and gradually incorporate the flour with a fork, starting with the inner rim of the well and working your way out until all of the flour is incorporated and a soft dough forms. Knead the dough until smooth and elastic, about 10 minutes. Wrap in plastic and refrigerate for 1 hour.
2. Cut the dough into 8 equal pieces and cover with a kitchen towel. Lightly dust 1 piece of dough with semolina flour and flatten slightly. Run the dough twice through a pasta machine at the widest setting. Run the dough twice through successively narrower settings until it is 1/8 to 1/16 inch thick and 14 to 16 inches long. Lay the pasta sheet on a semolina-dusted baking sheet and generously dust with more semolina. Repeat with the remaining 7 pieces of dough. Keep the pasta sheets covered with a damp kitchen towel.

MAKE THE PESTO

1. In a food processor, pulse the almonds with the garlic and olive oil until smooth. Add the basil and pulse until finely chopped. Add the Parmesan, the 1 1/4 cups of pecorino and the mascarpone and pulse until smooth. Season the pesto with salt and scrape into a large bowl.

MAKE THE MARINARA

1. In a food processor, pulse the tomatoes with their juices until almost smooth. In a large saucepan, heat the olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 1 minute. Add the pureed tomatoes and the sugar, season with salt and bring to a simmer. Cook over moderately low heat, stirring occasionally, until thickened, about 30 minutes; keep warm.
2. Meanwhile, preheat the oven to 450°. Line 2 rimmed baking sheets with parchment paper. In a very large pot of salted boiling water, cook 2 pasta sheets until al dente, about 3 minutes. Using a slotted spoon, lift out the pasta sheets and let them drain slightly, then turn gently in the pesto to coat. Lay one of the pasta sheets on a prepared baking sheet and dollop 1/4 cup of the ricotta near one end. Fold one-third of the pasta sheet over the ricotta, then fold the rest of the sheet over onto itself. Repeat to fill the second pesto-coated sheet, then repeat the entire process with the remaining pasta sheets, pesto and ricotta. Cover the folded handkerchief pasta with foil and bake for 10 minutes, until hot throughout.
3. Spoon the marinara sauce into shallow bowls. Top with the stuffed pasta handkerchiefs, garnish with pecorino and serve.

MAKE AHEAD

The pesto and marinara sauce can each be refrigerated for 3 days.

NOTES

Doppio zero (“double zero,” or 00) is a fine Italian flour available at specialty food shops and from amazon.com.

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Star chef Nancy Silverton has strong opinions about frittatas. She likes them to be creamy like scrambled eggs, with various toppings like prosciutto, cheese and a generous amount of herbs. At her dinner parties, she often serves this 15-minute frittata as a side dish, so guests can cut wedges at the table.

INGREDIENTS

• 4 large eggs
• 2 teaspoons water
• 1/2 teaspoon kosher salt
• 1 tablespoon finely chopped mint
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped chives
• 1 teaspoon finely chopped oregano
• 1 teaspoon finely chopped thyme
• 1 1/2 tablespoons unsalted butter
• 1/2 ounce prosciutto, torn (2 slices)
• Coarsely ground black pepper
• Parmigiano-Reggiano cheese shavings, for serving

HOW TO MAKE THIS RECIPE

1. In a medium bowl, beat the eggs with the water and salt. Beat in the mint, parsley, chives, oregano and thyme.
2. In a 10-inch nonstick skillet, melt the butter. Add the eggs and cook over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes. Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath. Continue to cook, lifting the frittata and tilting the pan occasionally, until the frittata is just set and creamy on top, 3 to 5 minutes longer. Scatter the prosciutto over the frittata and slide it onto a plate. Garnish with coarsely ground pepper and shaved Parmigiano and serve right away.

SUGGESTED PAIRING

Egg-based dishes like frittatas are superb with Umbria's bright, medium-bodied white wines.

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Jake Novick-Finder of Gristmill restaurant in Brooklyn prefers a combination of all-purpose and spelt flours for these crusty garlic knots. “The high-protein content of spelt flour gives this dough extra energy,” he says. “That energy is what gives this dough structure and its perfect chew and poofy interior after it’s baked.” Inspired by the classic Roman pasta, Novick-Finder gives these garlic knots a shower of Parmesan and cracked black pepper before and after baking.

INGREDIENTS

• 1 1/4 cups extra-virgin olive oil 
• 2 teaspoons active dry yeast 
• 2 cups all-purpose flour, plus more for dusting 
• 2 cups spelt flour, such as Farmer Ground (see Note) 
• 1 tablespoon kosher salt 
• 2 sticks unsalted butter 
• 20 garlic cloves (about 1 head), coarsely chopped 
• Freshly grated Parmigiano-Reggiano 
• Flaky sea salt and freshly ground black pepper

HOW TO MAKE THIS RECIPE

1. In the bowl of a stand mixer fitted with the dough hook, mix 1/4 cup of the olive oil and the yeast with 1 1/4 cups of water. Let stand until foamy, about 5 minutes. Add both flours and mix on low speed until the dough comes together, about 5 minutes. The dough should be smooth but not sticky; add 1 tablespoon of water if it is too dry. Let rest for 15 minutes.
2. Add the salt and mix on medium-low speed until the dough is stiff and springs back when you touch it, 10 to 15 minutes. Shape into a ball and transfer to a large bowl. Cover the bowl with a damp kitchen towel and let stand in a warm place until the dough is doubled in bulk, about 1 hour.
3. Turn the dough out onto a very lightly floured work surface. Gently stretch it into a square and fold each of the 4 sides into the center. Flip the dough seam side down and return to the bowl. Cover with the damp towel and let rise in a warm place until it is doubled in bulk and springs back slowly after you touch it, about 1 hour.
4. Line 2 large rimmed baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and, using a large knife or a bench scraper, cut it into 16 equal portions. Gently roll each piece of dough into a ball and carefully transfer to the prepared baking sheets. Loosely cover with damp kitchen towels and let stand in a warm place for 30 minutes.
5. Invert 1 ball of dough onto an unfloured work surface so it is sticky side up. Using your pointer fingers, press the outside edges of the dough together to seal the sticky side. Using your palm, flatten the dough, then turn it so the longer side is facing you. Working from the opposite side, fold the dough over itself 3 or 4 times to form a tight log. Roll the log into a 12-inch rope, then tie into a loose knot with 2 long tails. Transfer the knot to the baking sheet and repeat with the remaining balls of dough.
6. Carefully slide each baking sheet into a clean, unscented 13-gallon plastic kitchen bag and tie closed; leave air in the bags to prevent the plastic from touching the dough. Let the knots rise in a warm place until the dough is puffed and springs back slowly after you touch it, about 1 hour.
7. Meanwhile, preheat the oven to 425°. In a medium saucepan, melt the butter in the remaining 1 cup of olive oil. Add the garlic and cook over low heat, stirring occasionally, until it is very soft and golden, about 45 minutes. Keep warm over very low heat.
8. Brush the knots with some of the garlic butter, leaving the garlic pieces behind, and top with freshly grated Parmigiano-Reggiano, flaky sea salt and freshly ground black pepper. Bake the knots for about 20 minutes, until puffed and browned. Drizzle with more garlic butter and garnish with more cheese and pepper. Serve warm.

NOTES

Farmer Ground spelt flour can be found at Whole Foods, but any local, finely ground spelt flour will work here.

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Jake Novick-Finder of Gristmill restaurant in Brooklyn prefers a combination of all-purpose and spelt flours for these crusty garlic knots. “The high-protein content of spelt flour gives this dough extra energy,” he says. “That energy is what gives this dough structure and its perfect chew and poofy interior after it’s baked.”

INGREDIENTS

• 1 1/4 cup extra-virgin olive oil
• 2 teaspoons active dry yeast
• 2 cups all-purpose flour, plus more for dusting
• 2 cups spelt flour, such as Farmer Ground 
• 1 tablespoon kosher salt
• 2 sticks unsalted butter 
• 20 garlic cloves (about 1 head), coarsely chopped 
• Flaky sea salt and finely chopped parsley, for sprinkling

HOW TO MAKE THIS RECIPE

1. In the bowl of a stand mixer fitted with the dough hook, mix ¼ cup of the olive oil and the yeast with 1 1/4 cups of water. Let stand until foamy, about 5 minutes. Add both flours and mix on low speed until the dough comes together, about 5 minutes. The dough should be smooth but not sticky; add 1 tablespoon of water if it is too dry. Let rest for 15 minutes.
2. Add the salt and mix on medium-low speed until the dough is stiff and springs back when you touch it, 10 to 15 minutes. Shape into a ball and transfer to a large bowl. Cover the bowl with a damp kitchen towel and let stand in a warm place until the dough is doubled in bulk, about 1 hour.
3. Turn the dough out onto a very lightly floured work surface. Gently stretch it into a square and fold each of the 4 sides into the center. Flip the dough seam side down and return to the bowl. Cover with the damp towel and let rise in a warm place until it is doubled in bulk and springs back slowly after you touch it, about 1 hour.
4. Line 2 large rimmed baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and, using a large knife or a bench scraper, cut it into 16 equal portions. Gently roll each piece of dough into a ball and carefully transfer to the prepared baking sheets. Loosely cover with damp kitchen towels and let stand in a warm place for 30 minutes.
5. Invert 1 ball of dough onto an unfloured work surface so it is sticky side up. Using your pointer fingers, press the outside edges of the dough together to seal the sticky side. Using your palm, flatten the dough, then turn it so the longer side is facing you. Working from the opposite side, fold the dough over itself 3 or 4 times to form a tight log. Roll the log into a 12-inch rope, then tie into a loose knot with 2 long tails. Transfer the knot to the baking sheet and repeat with the remaining balls of dough.
6. Carefully slide each baking sheet into a clean, unscented 13-gallon plastic kitchen bag and tie closed; leave air in the bags to prevent the plastic from touching the dough. Let the knots rise in a warm place until the dough is puffed and springs back slowly after you touch it, about 1 hour.
7. Meanwhile, preheat the oven to 425°. In a medium saucepan, melt the butter in the remaining 1 cup of olive oil. Add the garlic and cook over low heat, stirring occasionally, until it is very soft and golden, about 45 minutes. Keep warm over very low heat.
8. Gently brush the knots with some of the garlic butter, leaving the garlic pieces behind, and sprinkle with flaky sea salt. Bake the garlic knots for about 20 minutes, until puffed and browned. Drizzle with more garlic butter and sprinkle with finely chopped parsley. Serve warm.

NOTES

Farmer Ground spelt flour can be found at Whole Foods, but any local, finely ground spelt flour will work here.

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Jake Novick-Finder of Gristmill restaurant in Brooklyn prefers a combination of all-purpose and spelt flours for these crusty garlic knots. “The high-protein content of spelt flour gives this dough extra energy,” he says. “That energy is what gives this dough structure and its perfect chew and poofy interior after it’s baked.” This version is sprinkled with a seeded, everything bagel–inspired topping before baking.

INGREDIENTS

• 1 1/4 cups extra-virgin olive oil
• 2 teaspoons active dry yeast
• 2 cups all-purpose flour, plus more for dusting
• 2 cups spelt flour, such as Farmer Ground (see Note)
• 1 tablespoon kosher salt
• 2 sticks unsalted butter
• 20 garlic cloves (about 1 head), coarsely chopped
• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 2 tablespoons dried onion flakes

HOW TO MAKE THIS RECIPE

1. In the bowl of a stand mixer fitted with the dough hook, mix 1/4 cup of the olive oil and the yeast with 1 1/4 cups of water. Let stand until foamy, about 5 minutes. Add both flours and mix on low speed until the dough comes together, about 5 minutes. The dough should be smooth but not sticky; add 1 tablespoon of water if it is too dry. Let rest for 15 minutes.
2. Add the salt and mix on medium-low speed until the dough is stiff and springs back when you touch it, 10 to 15 minutes. Shape into a ball and transfer to a large bowl. Cover the bowl with a damp kitchen towel and let stand in a warm place until the dough is doubled in bulk, about 1 hour.
3. Turn the dough out onto a very lightly floured work surface. Gently stretch it into a square and fold each of the 4 sides into the center. Flip the dough seam side down and return to the bowl. Cover with the damp towel and let rise in a warm place until it is doubled in bulk and springs back slowly after you touch it, about 1 hour.
4. Line 2 large rimmed baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and, using a large knife or a bench scraper, cut it into 16 equal portions. Gently roll each piece of dough into a ball and carefully transfer to the prepared baking sheets. Loosely cover with damp kitchen towels and let stand in a warm place for 30 minutes.
5. Invert 1 ball of dough onto an unfloured work surface so it is sticky side up. Using your pointer fingers, press the outside edges of the dough together to seal the sticky side. Using your palm, flatten the dough, then turn it so the longer side is facing you. Working from the opposite side, fold the dough over itself 3 or 4 times to form a tight log. Roll the log into a 12-inch rope, then tie into a loose knot with 2 long tails. Transfer the knot to the baking sheet and repeat with the remaining balls of dough.
6. Carefully slide each baking sheet into a clean, unscented 13-gallon plastic kitchen bag and tie closed; leave air in the bags to prevent the plastic from touching the dough. Let the knots rise in a warm place until the dough is puffed and springs back slowly after you touch it, about 1 hour.
7. Meanwhile, preheat the oven to 425°. In a medium saucepan, melt the butter in the remaining 1 cup of olive oil. Add the garlic and cook over low heat, stirring occasionally, until it is very soft and golden, about 45 minutes. Keep warm over very low heat.
8. In a small bowl, mix the poppy and sesame seeds. Brush the knots with some of the garlic butter, leaving the garlic pieces behind, and sprinkle with the seeds. Bake the knots for about 20 minutes, until puffed and browned. Drizzle with more garlic butter and sprinkle with the dried onion flakes. Serve warm.

NOTES

Farmer Ground spelt flour can be found at Whole Foods, but any local, finely ground spelt flour will work here.

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This mouthwatering deep-dish caramel apple pie from Food & Wine’s Kay Chun is drizzled with a luscious homemade caramel sauce and topped with a crunchy oat streusel.

INGREDIENTS

CRUST:

• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 stick unsalted butter, cubed and chilled
• 5 tablespoons ice water

STREUSEL TOPPING:

• 1/2 cup all-purpose flour
• 1/3 cup old-fashioned rolled oats
• 1/3 cup packed light brown sugar
• 5 tablespoons unsalted butter, cubed

FILLING

• 3 pounds Granny Smith apples (about 6)—peeled, cored and sliced 1/4 inch thick
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• Whipped cream, for serving

HOW TO MAKE THIS RECIPE

1. Make the crust In a food processor, pulse the 1 1/2 cups of flour with the granulated sugar and salt. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter remaining. Sprinkle the ice water on top and pulse until evenly moistened. Turn the dough out onto a work surface, gather up the crumbs and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
2. On a lightly floured work surface, roll out the dough 1/8 inch thick. Ease the dough into a 9-inch deep-dish glass pie plate. Trim the overhanging dough to 1/2 inch, fold it under itself and crimp decoratively. Refrigerate the crust until chilled, about 15 minutes.
3. Meanwhile, make the streusel topping In a medium bowl, combine the flour, oats and brown sugar. Using your fingertips, blend in the butter until clumps form. Refrigerate until ready to use.
4. Make the filling Preheat the oven to 375°. In a large bowl, toss the apples with the flour, cinnamon and salt until evenly coated.
5. In a large skillet, combine both sugars and cook over low heat, swirling the pan occasionally, until the sugar is melted and the caramel is amber in color, about 5 minutes. Add the cream, butter and lemon juice (the caramel will bubble vigorously) and cook, stirring occasionally, until smooth, about 5 minutes.
6. Mound the apples in the crust. Pour the caramel over the apples and bake for about 30 minutes, until the crust is lightly golden. Top the apples with the streusel and bake for about 40 minutes longer, until the apples are tender and the topping is golden. Transfer to a rack to cool completely. Serve with whipped cream.

MAKE AHEAD

The pie can be stored at room temperature overnight and then refrigerated for up to 2 days.

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Pastry chef Mitchelle Dy sautés plums in Chambord, a black raspberry liqueur, to give the succulent fruit even more sweetness and a slightly boozy edge. She then lays the plums in a puff pastry crust filled with ground almonds. The tart is gorgeous, but—because Dy prepares the almonds in a food processor and uses store-bought puff pastry—it’s simple to make.

INGREDIENTS

ALMOND CRUNCH

• 1 cup slivered almonds, chopped
• 3 tablespoons granulated sugar
• 2 teaspoons water

TART

• 3 tablespoons unsalted butter, softened
• 5 tablespoons packed light brown sugar
• 1/4 cup Chambord
• 5 ripe plums (1 pound)—halved, pitted and cut into 1/2-inch wedges
• 1/2 cup slivered almonds
• 1 1/2 tablespoons all-purpose flour, plus more for dusting
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 14 ounces all-butter puff pastry, thawed in the refrigerator

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350°. In a bowl, toss the almonds, sugar and water until coated. Spread the almonds on a parchment paper-lined baking sheet. Bake for about 11 minutes, stirring once and rotating the baking sheet, until golden; let cool. Break up any large pieces.
2. In a large skillet, melt 1 tablespoon of the butter with 3 tablespoons of the brown sugar over moderately high heat for 1 minute. Add the Chambord and bring to a simmer. Add the plums and cook, stirring occasionally, until the edges begin to soften, about 2 minutes. Using a slotted spoon, transfer the plums to a baking sheet to cool. Reserve the juices in the skillet.
3. In a food processor, grind the almonds until very fine. In a medium bowl, combine the remaining 2 tablespoons each of butter and brown sugar. Stir in the 1/2 cup of ground almonds and the 1 1/2 tablespoons of flour. Add 1 egg and the vanilla and stir until fully incorporated.
4. On a lightly floured surface, roll out the pastry to a rough 13-by-11-inch rectangle. Cut the pastry in half lengthwise and transfer one piece to a parchment paper–lined baking sheet. In a small bowl, beat the remaining egg. Lightly brush the beaten egg over the pastry on the baking sheet.
5. Cut out the center of the remaining piece of pastry, leaving a 1-inch-wide rectangular border; reserve the center for another use. Neatly lay the pastry frame on the rectangle on the baking sheet. Lightly brush the border with the beaten egg. Spread the almond mixture over the base of the pastry. Arrange the plums on the almond filling and refrigerate for at least 30 minutes, until chilled.
6. Preheat the oven to 375°. Bake the tart for 1 hour, until the pastry is golden brown and cooked through. Let stand for 15 minutes, or until cooled slightly. Brush the plums with the Chambord juices. Cut the tart crosswise into slices and garnish with the almond crunch (or sliced almonds). Serve the tart warm or at room temperature.

MAKE AHEAD

The crunch can be stored in an airtight container for up to 3 days.

SERVE WITH

Vanilla ice cream.

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Here at Food & Wine, we break out our electric juicer whenever the produce bins are overflowing. We like our juices vegetable-heavy, with just a little sweetness and a big punch of heat and acid. One of our favorite combinations is celery, cucumber, pineapple, lime, parsley and jalapeño. For a slightly sweeter juice, you could swap a Granny Smith apple or a ripe pear for the pineapple. Add a bigger piece of jalapeño or a generous pinch of cayenne pepper along with a few sprigs of fresh cilantro for a spicier quaff.

INGREDIENTS

• 4 celery ribs with leaves, coarsely chopped
• One 6-inch-long piece of English cucumber, cut into chunks
• 1 cup fresh pineapple chunks
• 1 medium lime, peeled
• 1 small bunch of parsley (1 1/4 ounces)
• One 1/2-inch piece of jalapeño (optional)
• Kosher salt

HOW TO MAKE THIS RECIPE

1. In an electric juicer, juice the celery with the cucumber, pineapple, lime, parsley and jalapeño. Stir in a pinch of salt, pour into 2 tall glasses and serve.

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The bacon bastes the turkey breast as it roasts, keeping it moist. Use applewood- or maple-smoked bacon for extra-smoky flavor.

INGREDIENTS

• 3 Granny Smith apples, quartered
• 2 cups low-sodium chicken broth
• One 12-pound fresh turkey
• Kosher salt
• Pepper
• 1 1/4 pounds thick-cut bacon
• 2 tablespoons extra-virgin olive oil
• 5 sage sprigs

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 425°. In a roasting pan, combine 2 of the apples and the chicken broth. Set a V-shaped rack in the pan.
2. Season the turkey all over with salt and pepper and set it on the rack. Arrange the bacon slices over the breast, overlapping them slightly. Rub the legs and wings with the olive oil. Stuff the cavity with the sage sprigs and the remaining apple.
3. Cover the turkey with foil and roast for 1 hour. Uncover, reduce the oven temperature to 375° and roast the turkey for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thighs registers 165°. Tilt the turkey to release any juices in the cavity. Carefully transfer the turkey to a cutting board and let rest for 30 minutes. Skim the fat from the pan juices and keep warm. Carve the turkey, arrange on a platter and serve with the pan juices and bacon.

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Food & Wine’s Justin Chapple prefers to mix his own taco seasoning at home; that way, he always has it on hand for Taco Tuesday. His recipe yields enough to season four pounds of ground meat. Plus, it can easily be doubled or tripled and kept in the pantry for up to 6 months.

INGREDIENTS

• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon black pepper

HOW TO MAKE THIS RECIPE

1. In a medium bowl, whisk all of the ingredients until combined. Transfer the taco seasoning to an airtight container.

MAKE AHEAD

The taco seasoning can be stored in an airtight container for up to 6 months.

NOTES

To make 4 servings of taco filling, in a large skillet, heat 2 tablespoons of canola oil. Add 1 pound of ground beef, turkey or chicken and cook over moderately high heat, stirring occasionally, until cooked through, about 8 minutes. Add 2 1/2 tablespoons of the taco seasoning and 1/2 cup of water and simmer until the meat is coated in a light sauce, about 2 minutes.

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Buttery and studded with blueberries, this cake is perfect with a dollop of whipped cream in the afternoon or with a cup of coffee for breakfast.

INGREDIENTS

CRUMB TOPPING:

• 1/2 cup sugar
• 1/2 cup sliced almonds, finely chopped
• 1/3 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, cut into small pieces

CAKE:

• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1/4 cup almond flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 teaspoon finely grated lemon zest
• 1 cup sugar
• 1 stick unsalted butter, softened
• 1 large egg, lightly beaten
• 3/4 cup sour cream
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups blueberries
• Lightly sweetened whipped cream, for serving

HOW TO MAKE THIS RECIPE

1. Make the crumb topping In a medium bowl, whisk the sugar with the almonds, flour and salt. Using your fingers, rub in the butter until damp crumbs form. Refrigerate the topping until firm, about 15 minutes.
2. Meanwhile, make the cake Preheat the oven to 350°. Grease a 9-inch cake pan with nonstick spray and line with parchment paper. In a medium bowl, whisk 1 1/2 cups of the all-purpose flour with the almond flour, baking powder, salt and baking soda. In a large bowl, rub the lemon zest into the sugar until slightly damp and fragrant. Add the softened butter and, using a hand mixer, beat at medium speed until pale and fluffy, about 3 minutes. Add the egg, sour cream and vanilla and beat until just combined, about 1 minute. Add the dry ingredients and beat at low speed until just combined.
3. In a small bowl, toss the blueberries with the remaining 1 tablespoon of all-purpose flour. Using a rubber spatula, fold the blueberries into the cake batter. Spread the batter in the prepared pan, then sprinkle with the chilled crumb topping. Bake the cake for about 50 minutes, until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the cake to a wire rack and let cool for 30 minutes.
4. Run a thin knife around the edge of the cake and invert it onto a platter. Remove and discard the parchment paper. Invert the cake back onto the rack and let cool completely, about 1 hour. Cut the cake into thick wedges and serve with whipped cream.

MAKE AHEAD

The blueberry cake can be wrapped in foil and kept at room temperature for 3 days.

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