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Made with fewer than five ingredients and taking just minutes to make, this healthy mousse is a game-changer. Sure, it's dairy-free, paleo-friendly and vegan, but this mousse's greatest asset is taste and texture. Easily adaptable using whatever ingredients you have on hand — substitute the maple syrup with an equal amount of raw honey, add a pinch of cinnamon instead of the cardamom, or...

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Looking for new lemonade ideas? Try this easy strawberry lemonade with basil leaves: delicious and refreshing, it's the perfect drink to quench your thirst!

INGREDIENTS

FOR THE LEMONADE

• Strawberries 225 g, hulled and chopped
• Sugar 240 g, caster
• Water 1,5 l water
• Lemon juice 400 ml, freshly squeezed

TO SERVE

• Ice 120 g, crushed
• Blackberries 120 g
• Strawberries 75 g, with stems
• Basil 1 small bunch, leaves separated basil flowers, optional

Preparation time: 24 m
Recipe category: Drink
Recipe yield: 8

HOW TO MAKE THIS RECIPE

FOR THE STRAWBERRY LEMONADE

1. To prepare the strawberry basil lemonade first combine the strawberries with 3 tbsp sugar and 250 ml water in a food processor or blender.
2. Blend on high for 30 seconds. Pass the juice through a fine sieve into a large jug.
3. Add the remaining sugar and lemon juice, and stir well until the sugar has dissolved.
4. Stir in the water, cover, and chill for 4 hours.

TO SERVE

1. After chilling, fill the glasses with crushed ice, blackberries, strawberries, basil leaves, and basil flowers if using.
2. Top up with the strawberry lemonade before serving.

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Looking for new jam ideas? Try this easy apple and elderflower jam recipe, delicious and very easy to make: you'll need only four ingredients to prepare it!

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The secret to this classic New Orleans cocktail from Kingsley chef Roxanne Spruance is the rum-trifecta. The different aromatics, alcohol proofs and colors of the dark rum, light rum and the 151 rum give this party cocktail more depth. Slideshow: More New Orleans Cocktail Recipes

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Slideshow: More New Orleans Recipes

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Roxanne Spruance of Kingsley in New York City likes to make this giant Muffaletta, a New Orleans sandwich created by Italian immigrants, for Mardi Gras. Use any leftover giardiniera (pickled vegetable relish) on nachos, as a pizza topping, in grain salads or on hot dogs. Slideshow: More New Orleans Recipes

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Arroz con Leche, a creamy and comforting rice pudding, is perfumed with cinnamon, finely grated orange zest and pure vanilla extract. Evaporated milk lends a caramel-like sweetness while sour cream offers a tangy finish. Cooking the rice before simmering it with the milks, sugar and aromatics guarantees perfectly tender rice suspended in a thick, creamy pudding. We like our arroz con...

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A perfect cocktail party snack, bacon-wrapped dates are chewy, crispy, sweet, savory and smoky all at once. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese, and a toasted walnut stands in for the pit. Fresh goat cheese could easily be swapped for the blue cheese, and roasted salted almonds can replace the walnuts. For sweeter stuffed dates,...

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We used chicken thighs for extra-juicy sandwiches, but chicken breasts would also work perfectly. The chilled sparkling water helps keep the batter light and crispy. Slideshow: More Slider Recipes

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Chewy and absolutely jam-packed with rainbow sprinkles, these funfetti cookies will add a festive touch to almost any occasion. Place a generous scoop of vanilla ice cream between two cookies to make the world’s most colorful ice cream sandwich. Slideshow: More Cookie Recipes

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Our version of the fried, crabmeat-filled dumplings known as crab Rangoon are packed with jumbo lump crabmeat, scallions, garlic and fish sauce along with the usual cream cheese. Once the dumplings are fried, we like to dunk them in a sauce made from soy sauce, black vinegar and chili-garlic sauce. Slideshow: More Crab Recipes

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We like to garnish our hearty and deeply satisfying soup with the works: hamburger bun croutons, crispy bacon, cheddar cheese, tomatoes, dill pickles and scallions. Slideshow: More Soup Recipes

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Are you craving a warm chocolate chip cookie? The fastest way to feed that hunger might just be this microwavable chocolate chip cookie in a mug. In less than ten minutes, you go from raw ingredients to a warm, soft chocolate chip cookie. Serve the cookie with a sprinkle of flaky sea salt and a scoop of your favorite ice cream. The cookie batter – butter, white and light brown sugar,...

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There are so many reasons to make edible cookie dough. The weather is hot, the oven is broken or you have a fierce cookie dough craving. Perhaps all of the above. Enter edible cookie dough: Unburdened by leaveners or raw eggs, it can be enjoyed straight from the bowl with a spoon. We like classic chocolate chip dough, but the variations are endless. A couple of suggestions: Swap M...

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For his take on breakfast tacos, F&W’s Justin Chapple fills warm corn tortillas with scrambled eggs, crisp bacon and Monterey Jack cheese. Slideshow: More Great Breakfast Recipes

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Warm and creamy, this breakfast dish has the coziness of steel-cut oats along with the protein punch of quinoa. We like to top ours with honey-soaked blackberries, tart Granny Smith Apples, toasted pecans and fresh mint, but feel free to use whatever fruits and nuts you have on hand. Slideshow: More Quinoa Recipes

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Pizza is always a solid choice at breakfast time, and this particular pie, topped with sausage, eggs and cheddar cheese, is always a hit. If you wish, you could add or substitute leftover cooked greens or roasted vegetables, sliced ham or crisp bacon. Slideshow: More Pizza Recipes

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For this excellent vegetarian game-day snack, cauliflower florets are dipped in a light batter and roasted until just tender, then tossed in buttery hot sauce and cooked until caramelized. Slideshow: More Cauliflower Recipes

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Looking for new Indian dessert ideas? Kulfi ice cream is a frozen dairy dessert very popular in India: try this Kulfi ice cream recipe prepared with pistachios.

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Sweet, juicy pineapple and sliced ham may not be traditional Italian pizza toppings, but we love a Hawaiian pizza just the same. We used thickly sliced ham here; Canadian bacon or smoked bacon would be delicious, too. Slideshow: More Pizza Recipes

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An easy recipe to prepare elderflower jam, a sweet treat perfect for your Spring breakfast. Find out all the ingredients and the step-by-step recipe.

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Try an easy recipe to prepare traditional Irish soda bread with raisins and buttermilk: a favorite St. Patrick's Day recipe to put an Irish touch to your menu.

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These plum clafoutis are the perfect recipe for a healthy and delicious dessert: gluten-free and dairy free, are sweetened with coconut palm sugar. So yummy!

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Trapizzino, the ultimate Roman street food, is a cross between a slice of pizza and a panini. The portable food (imagine a thick piece of focaccia stuffed with a saucy filling) requires a very hot oven to get the airy pizza Bianca. This version from chef Stefano Callegari can easily be made at home. Bake off your pizza Bianca and eat with his tangy chicken cacciatore folded up inside...

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Serve this tangy, wine-spiked chicken from chef Stefano Callegari with lots of bread or rice for soaking up the delicious sauce.

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Are you a tofu lover? Don't miss this easy deep fried tofu recipe served with wasabi, daikon and herbs: the perfect idea to give your meal a Japanese twist.

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Looking for new gluten-free scones ideas? Try this easy gluten-free pecan scones recipe topped with coffee icing: perfect for breakfast or a sweet snack.

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How to make churros con chocolate, a traditional deep-fried Spanish dessert served with hot chocolate to be dipped in: a Spanish treat you can't miss!

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If you're looking for new brunch ideas, don't miss these cheddar chive biscuits: an easy and delicious recipe for a savoury treat with cheddar cheese.

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Looking for new vegan desserts? Try this vegan coconut flan with kiwi and vanilla sugar: healthy and easy to make, it's a sweet treat you can't miss!

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Spicy roasted cauliflower is the perfect recipe for a tasty side: very easy to make, it's enriched with turmeric, cherry tomatoes and cannellini beans.

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Try this spinach and apple smoothie with chia seeds: a healthy and delicious smoothie recipe prepared with apple juice, frozen pears and mint sprigs-

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Food & Wine’s Justin Chapple dissolves curry powder in boiling water to soak rice noodles and infuse them with excellent flavor. He then sautes the noodles with shrimp, garlic, ginger and plenty of fresh herbs for a bright flavor.

INGREDIENTS

• 6 cups boiling water
• 2 tablespoons Madras curry powder
• Kosher salt
• Pepper
• 8 ounces stir-fry rice noodles
• 3/4 pound shelled and deveined large shrimp 
• 1/4 cup canola oil
• 1/4 cup minced garlic
• 1/4 cup minced peeled ginger
• 3 tablespoons fresh lime juice, plus wedges for serving
• 2 tablespoons low-sodium soy sauce
• 1 cup each chopped basil and cilantro, plus more for garnish
• 1/2 cup thinly sliced scallions
• 1 serrano chile, thinly sliced

HOW TO MAKE THIS RECIPE

1. In a 9-by-9-inch baking dish, mix the boiling water, curry powder and a pinch of salt. Add the noodles. Let stand until softened, 20 minutes. Drain.
2. Season the shrimp with salt and pepper. In a large saucepan, heat 1 tablespoon of the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just cooked through, 3 to 5 minutes. Transfer to a plate.
3. Wipe out the saucepan. Heat the remaining oil in it. Add the garlic and ginger and stir-fry over moderately high heat until softened, 2 minutes. Add the noodles, shrimp, lime juice and soy and stir-fry until hot, about 3 minutes. Fold in the herbs, scallions and serrano. Season with salt and pepper. Garnish with herbs; serve with lime.

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This sweet Persian rice pudding called sholeh zard is made with three distinct ingredients: saffron, cardamom and rosewater. It’s delicate in flavor but so deeply aromatic that it’s hard to stop eating it.

INGREDIENTS

• 1 cup jasmine rice
• 1 teaspoon kosher salt
• 1 1/2 cups sugar
• 6 tablespoons Brewed Saffron (see Note)
• 3 tablespoons unsalted butter
• 3 green cardamom pods, lightly cracked
• 2 tablespoons pure rosewater, preferably Sadaf brand (see Note)
• Ground cinnamon and slivered almonds, for garnish

HOW TO MAKE THIS RECIPE

1. In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water and refrigerate overnight. Drain, then coarsely crumble with your hands.
2. In a large nonstick saucepan, combine the crumbled rice with 9 cups of water and the salt and bring to a boil. Simmer over moderately low heat, stirring frequently, until the rice is softened, about 30 minutes.
3. Stir the sugar, brewed saffron, butter and cardamom into the rice. Cover and simmer over moderately low heat, stirring occasionally, until the rice breaks down and the pudding is the texture of loose porridge, 20 to 30 minutes; discard the cardamom pods. Stir in the rosewater. Spoon the pudding into 8 glasses and let cool slightly. Cover the glasses with plastic and refrigerate until thickened, about 1 hour.
4. Decorate the puddings with cinnamon and slivered almonds. Let stand at room temperature for 25 minutes before serving.

MAKE AHEAD

The puddings can be refrigerated overnight. Let stand at room temperature for 25 minutes before serving.

NOTES

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

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For his tangy and fragrant rice, chef Hugh Acheson makes sofrito, a classic blend of onion, peppers and garlic. He adds even more flavor to the dish with tomatillo, diced tomatoes and cumin.

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 1 tomatillo—husked, rinsed and finely chopped
• 1 garlic clove, minced
• Kosher salt
• 1 1/2 teaspoon ground cumin
• One 15-ounce can diced tomatoes
• 1/4 cup (2 ounces) canned diced green Hatch chiles
• 1/4 cup Basic Chicken Stock (see Note) or low-sodium broth
• Jasmine Rice (see Note) or 3 cups warm cooked white rice
• Chopped cilantro, for garnish

HOW TO MAKE THIS RECIPE

1. In a large, deep skillet, heat the olive oil until shimmering. Add the onion, tomatillo, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the tomatoes, chiles and stock and bring to a boil. Simmer over moderate heat, stirring occasionally, until the liquid is reduced by half, about 20 minutes. Transfer the sofrito to a blender or food processor and let cool slightly, then puree until smooth.
2. Wipe out the skillet and cook the sofrito in it over moderate heat, stirring, until hot, about 5 minutes. Gradually fold in the rice and cook just until it is hot and coated in the sofrito, about 5 minutes. Season with salt, garnish with cilantro and serve.

MAKE AHEAD

The sofrito can be refrigerated in an airtight container for up to 10 days.

NOTES

Basic Chicken Stock

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Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots. One of her more hearty ways of serving the waffles is topped with prosciutto and mixed greens, along with a quick mix of créme fraîche and mustard.

INGREDIENTS

• Nonstick cooking spray
• 8 cups thawed frozen Tater Tots (32 ounces)
• Flaky sea salt
• 1/4 cup crème fraîche 
• 2 tablespoons whole-grain mustard
• 2 cups baby arugula
• 1 teaspoon fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 12 thin slices of prosciutto
• Thinly sliced cornichons, for serving

HOW TO MAKE THIS RECIPE

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
2. Meanwhile, in a bowl, mix the crème fraîche and mustard. In another bowl, toss the arugula with the lemon juice and olive oil. Top each warm waffle with 1 1/2 tablespoons of the mustard crème fraîche, 3 slices of prosciutto and 1/2 cup of the dressed arugula. Garnish with cornichons and serve.

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Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots, then tops them with poached eggs and truffles, making them ideal for brunch.

INGREDIENTS

• Nonstick cooking spray
• 8 cups thawed frozen Tater Tots (32 ounces)
• Flaky sea salt
• 4 large eggs
• Shaved black truffle, for garnish

HOW TO MAKE THIS RECIPE

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
2. Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels and season with salt. Top each warm waffle with a poached egg and shaved truffle and serve.

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Roast chicken is a crowd-pleaser, so it’s nice to mix it up once in a while. Here, chef Hugh Acheson brushes the chicken with a simple and tasty combination of soy and mustard while it’s roasting so the skin gets a beautiful burnished color. He serves it alongside a smart version of chimichurri made with carrot greens.

INGREDIENTS

• One 3 1/2- to 4-pound chicken, rinsed and patted dry 
• 2 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 cup Dijon mustard
• 1/4 cup soy sauce
• 1 cup lightly packed carrot top greens, finely chopped
• 1/4 cup red wine vinegar
• 2 teaspoons finely chopped oregano
• 1 teaspoon finely grated lime zest
• 1 small garlic clove, minced
• 1/2 teaspoon crushed red pepper
• 1/4 cup plus 2 tablespoons extra-virgin olive oil

HOW TO MAKE THIS RECIPE

1. Season the chicken inside and out with the 2 1/2 teaspoons of salt, then tie the legs together with kitchen string, if desired. Refrigerate uncovered for at least 5 hours or overnight. Let the chicken come to room temperature before roasting.
2. Preheat the oven to 500°. Put the chicken in a small roasting pan or large skillet. Roast for 30 minutes, until lightly browned. In a small bowl, whisk the mustard with the soy sauce, then spoon the glaze all over the chicken. Roast for 20 to 30 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 162°. Transfer to a carving board and let rest for 10 minutes.
3. Meanwhile, in a small bowl, mix the carrot greens with the vinegar, oregano, lime zest, garlic and crushed red pepper. Gradually whisk in the olive oil until combined. Season the chimichurri with salt.
4. Carve the chicken. Thickly slice the breast against the grain. Transfer the chicken to a platter and serve with the carrot top chimichurri.

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This fragrant ice cream is redolent with flavor. It’s traditionally served between two thin wafers to make ice cream sandwiches, but it’s equally delicious on its own.

INGREDIENTS

• 6 large egg yolks
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon saffron, finely ground
• 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
• 1/2 teaspoon pure vanilla extract
• Dried roses, for garnish

HOW TO MAKE THIS RECIPE

1. Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
2. In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture back into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.
3. Strain the custard through a fine-mesh sieve into the bowl set in the ice water. Let the custard cool completely, stirring occasionally. Stir in the rosewater and vanilla extract. Press a piece of plastic wrap directly on the custard and refrigerate until well chilled, at least 4 hours.
4. Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled 9-by-4-inch metal loaf pan, cover and freeze until firm, at least 4 hours.
5. Serve the ice cream in bowls, garnished with dried roses.

MAKE AHEAD

The ice cream can be frozen for up to 1 week.

NOTES

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

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Jen Pelka of The Riddler in San Francisco makes super crunchy and delicious waffles using Tater Tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.

INGREDIENTS

• Nonstick cooking spray
• 8 cups thawed frozen Tater Tots (32 ounces)
• Flaky sea salt
• 6 tablespoons crème fraîche
• 12 thin slices smoked salmon Dill sprigs, caviar and fresh lemon juice, for serving

HOW TO MAKE THIS RECIPE

1. Heat an 8-inch waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
2. Top each warm waffle with 1 1/2 tablespoons of crème fraîche, 3 slices of smoked salmon, a few small sprigs of dill, a dollop of caviar and a squeeze of lemon juice. Serve immediately.

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This simple open-face roast chicken sandwich from chef Hugh Acheson gets excellent flavor from buttery toasted rye bread, as well as tangy yogurt, pickled celery and fresh dill and cucumber.

INGREDIENTS

PICKLED CELERY:

• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 cup thinly sliced peeled celery (2 to 3 ribs)

TARTINES:

• 4 tablespoons unsalted butter, cubed
• 4 slices rye bread
• 1/2 cup whole-milk Greek yogurt
• 1/2 English cucumber, sliced 1/4 inch thick
• Kosher salt
• 2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
• Small dill sprigs, for garnish

HOW TO MAKE THIS RECIPE

1. Make the pickled celery In a small saucepan, combine the vinegar, water, salt and sugar and bring to a boil, stirring to dissolve the salt and sugar. Let cool completely, then transfer to a medium bowl. Add the celery, cover and refrigerate for at least 4 hours or overnight. Drain before using.
2. Make the tartines In a large skillet or on a griddle, melt half of the butter. Add the bread and cook over moderate heat until golden on the bottom, about 2 minutes. Flip the bread, add the remaining butter and cook until the bread is toasted, 1 to 2 minutes more. Transfer to a work surface.
3. Spread the yogurt on the toasts. Top with the sliced cucumber and season with salt. Top the tartines with the chicken and half of the drained pickled celery; reserve the remaining celery for another use. Garnish with small dill sprigs and serve right away.

MAKE AHEAD

The pickled celery can be refrigerated in the pickling liquid for up to 1 week.

INFO

Tartine originally referred to baguette bread sliced horizontally to form two pieces, then spread with something—most commonly butter and jam, but also soft foods such aspâté or spreadable cheeses (fromage à tartiner)—and served open-faced. (Tartiner means “to spread.”) However, as French sandwiches have evolved, tartine now also refers to any open-faced sandwich topped with a variety of ingredients, regardless of whether it’s made with baguette bread or ingredients that can be spread.

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A combination of rice flour, cornstarch, confectioners’ sugar and clarified butter makes these cookies called nan-e berenji perfectly crisp and light, but the lovely, delicate flavor comes from high-quality rosewater.

INGREDIENTS

• 2 1/4 cups rice flour
• 1 tablespoon cornstarch
• 1 cup clarified butter (see Note)
• 1 cup confectioners’ sugar
• 3 large egg yolks
• 1/4 cup pure rosewater, preferably Sadaf brand (see Note)
• Poppy seeds, for sprinkling

HOW TO MAKE THIS RECIPE

1. Sift the rice flour with the cornstarch into a medium bowl. In a stand mixer fitted with the paddle, beat the clarified butter with the confectioners’ sugar at medium speed until smooth, about 1 minute. At low speed, beat in the egg yolks one at a time, then gradually add the rosewater until incorporated. Add the dry ingredients and beat at low speed until smooth. Scrape the dough into a medium bowl, press a piece of plastic wrap directly on the surface and refrigerate until just firm, about 1 hour.
2. Preheat the oven to 350°. Line 3 large baking sheets with parchment paper. Scoop tablespoon-size mounds of the cookie dough onto the baking sheets. Roll the mounds into balls, then gently press them 1/2 inch thick. Using the wide end of a thimble, gently press 3 slightly overlapping rings onto each round. Sprinkle the center of each cookie with poppy seeds.
3. Bake the cookies for about 18 minutes, until they are firm and just starting to color on the bottom. Let cool completely, about 45 minutes. Using a thin metal spatula, transfer the cookies to a platter and serve.

MAKE AHEAD

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

NOTES

Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

To make clarified butter, melt 1 pound of butter over low heat. Remove from the heat and skim off the foam. Using a ladle, remove the clear melted butter, leaving the milky white solids behind; discard the solids. Refrigerate the clarified butter until solidified but not hard, about 30 minutes.

INFO

To celebrate the Persian new year, Nowruz, we always bake these these Persian Rice cookies. They are so addictive, not too sweet but because of the very soft dough, have an almost melt in the mouth texture.

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“We like to elevate the familiar,” says chef Michael Voltaggio. At his restaurant Voltaggio Brothers Steak House outside Washington, DC, Michael and his brother, Bryan, wanted to re-create their favorite store-bought sauce. “It tastes very similar, but we spice ours with gochujang and a little fresh orange juice for sweetness.”

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons raisins
• 1 tablespoon gochujang (Korean red pepper paste) 
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon black peppercorns
• 1/8 teaspoon celery seeds
• 2 tablespoons fresh orange juice
• 1/3 cup balsamic vinegar
• 1/4 cup Worcestershire
• 3 tablespoons ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon light brown sugar
• Kosher salt

HOW TO MAKE THIS RECIPE

1. In a medium saucepan, heat the olive oil. Add the onion, garlic and raisins and cook over moderate heat, stirring occasionally, until the onion is softened, 6 to 8 minutes. Add the gochujang, paprika, peppercorns and celery seeds and cook, stirring, until the gochujang deepens in color, about 1 minute. Add the orange juice and scrape up any browned bits from the bottom of the pan. Add all of the remaining ingredients, except the salt, along with 3/4 cup of water and simmer over moderate heat, stirring occasionally, until thickened slightly, about 30 minutes. Season with salt and scrape the sauce into a blender; let cool slightly. Wipe out the saucepan.
2. Puree the steak sauce until very smooth, about 2 minutes. Pass it through a mesh sieve set over the saucepan, pressing on the solids. Simmer the steak sauce over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Let cool to room temperature before serving.

MAKE AHEAD

The steak sauce can be refrigerated for up to 1 week.

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Tangy lebneh is an excellent match with the sweet roasted carrots in this great recipe from chef Hugh Acheson. It’s worth making the quick pickled shallots, too.

INGREDIENTS

• 2 teaspoons unsalted butter
• 2 teaspoons extra-virgin olive oil
• 1 pound medium carrots with green tops, scrubbed well, greens reserved for another use
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon Urfa biber (see Note)
• 1/4 cup Pickled Shallots (see Note)
• 1/2 lime
• 1/2 cup lebneh (about 3 ounces)

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Transfer the skillet to the oven and roast the carrots for 6 to 8 minutes, until they are just tender but still crisp in the center.
2. Transfer the carrots to a platter and sprinkle with the Urfa. Scatter the pickled shallots on top, squeeze the lime over the carrots and serve with the lebneh on the side.

NOTES

Urfa biber (commonly referred to as Urfa pepper) is a Turkish chile that’s distinctive for its dark burgundy color, irregularly sized flakes and intriguing salty-sweet-smoky-sour flavor. It’s available at laboiteny.com or amazon.com.

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To create a mac and cheese with the silky consistency of Velveeta, but using a flavorful, aged cheddar, chefs and brothers Bryan and Michael Voltaggio add sodium citrate to bind their cheese sauce. “Sodium citrate will be your new best friend for cheese sauces,” says Bryan. “It gives you that creamy, melty, gooey texture, but with nutty, sharp cheeses that don’t typically melt smoothly” Think of the nacho cheese possibilities!

INGREDIENTS

• 1 pound radiatore pasta
• 3 cups whole milk
• 1 tablespoon sodium citrate (see Note) 
• 1 pound aged extra-sharp cheddar, preferably Tillamook, shredded 
• 1 tablespoon Worcestershire
• 3/4 teaspoon kosher salt
• 4 cups crumbled buttery crackers, preferably Ritz
• 1 stick unsalted butter, melted
• 1/2 cup finely grated Parmigiano-Reggiano
• 3/4 teaspoon pepper

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a 9-by-13-inch baking dish.
2. In a medium saucepan, bring the milk and sodium citrate to a simmer. Whisk in the cheddar, 1/2 cup at a time, until smooth. Whisk in the Worcestershire and the salt. Pour the sauce over the pasta.
3. In a bowl, mix the crackers with the butter, Parmesan and pepper; sprinkle over the pasta. Bake the mac and cheese for 20 minutes, until bubbling and the top is browned. Let stand for 5 minutes; serve.

NOTES

Sodium citrate is available on amazon.com. To make this recipe in eight 1-cup ramekins, halve the crumble and bake the mac and cheese at 375 F degrees for 8 to 10 minutes.

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Making your own delicious condiments is so easy. Chef Hugh Acheson’s pickled shallots, which are very tasty in salads and sandwiches, take only minutes to prepare and can stay in the fridge for days. 

INGREDIENTS

• 1 cup apple cider vinegar
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 4 large shallots (about 1/2 pound), thinly sliced crosswise into rings

HOW TO MAKE THIS RECIPE

1. In a small saucepan, combine the vinegar, salt and sugar with 1/2 cup of water and simmer over moderate heat until the sugar dissolves. Put the shallots in a small bowl or pint-size jar and pour the vinegar mixture on top. Cover and refrigerate for at least 4 hours before using.

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Jen Pelka of San Francisco’s The Riddler loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard and fresh black pepper before rolling up with the hot dogs and baking.

INGREDIENTS

• Canola oil, for greasing
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons packed light brown sugar
• 1 tablespoon honey
• 1/4 cup Dijon mustard
• One 12- to 14-ounce sheet of thawed frozen all-butter puff pastry
• Flaky sea salt
• Coarsely ground black pepper
• 4 long (about 8 inch) hot dogs, cut into thirds
• 1 egg beaten with 1 tablespoon milk

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. Lightly oil a large baking sheet. In a small saucepan, melt the butter with the sugar and honey over moderate heat. Remove from the heat and whisk in the Dijon until smooth. Let the glaze cool completely.
2. On a lightly floured work surface, unfold the puff pastry and roll out to a 12-inch square. Cut the dough in half, then cut each half into 6 triangles. Brush 1 triangle with the glaze and season with coarsely ground black pepper. Put 1 piece of hot dog on the wide end of the triangle, then loosely roll up. Put the pig in a blanket seam side down on the prepared baking sheet. Repeat with the remaining triangles, glaze and hot dogs. Brush the pigs in a blanket with the egg wash and sprinkle with flaky sea salt and coarsely ground black pepper. Refrigerate for 15 minutes.
3. Bake the pigs in a blanket for 30 to 35 minutes, until puffed and golden; rotate the baking sheet halfway through baking. Serve hot.

MAKE AHEAD

The unbaked pigs in a blanket can be refrigerated overnight.

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Chef Hugh Acheson says that with so many great choices of greens available today, it’s essential to know the best way to cook each one.

INGREDIENTS

• 2 tablespoons grapeseed or peanut oil
• 1 pound Swiss chard or beet greens—stems and inner ribs removed and thinly sliced, leaves coarsely chopped 
• Kosher salt
• 1 teaspoon unsalted butter

HOW TO MAKE THIS RECIPE

1. In a large pot, over moderately high heat, heat the oil until shimmering. Add the chard and 1/2 teaspoon of salt and cook undisturbed for 20 seconds (the greens will brown a bit), then continue to cook, tossing occasionally with tongs, until wilted and just tender, about 3 minutes. Let stand off the heat for 30 seconds, then add the butter and toss until melted. Season with salt and serve.

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The crunchy, savory kalamata olive streusel that tops this salad from Bryan and Michael Voltaggio is our new condiment obsession. Toss it in your next kale salad, sprinkle over roasted root vegetables or use it to garnish steamed grains. If you can’t find good beefsteak tomatoes for this dish, use the best greenhouse tomatoes you can get your hands on.

INGREDIENTS

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/2 ounce dried shiitake mushrooms, chopped
• 8 garlic cloves, thinly sliced
• One 28-ounce can crushed tomatoes
• One 8-inch piece kombu (see Note), broken into pieces
• 2 teaspoons sugar
• Kosher salt
• 1 cup panko
• 1/4 cup all-purpose flour
• 1/2 teaspoon unsweetened cocoa powder
• 1/4 cup pitted kalamata olives
• 4 tablespoons cold unsalted butter, cubed
• 4 large, ripe beefsteak tomatoes, cut into 1-inch-thick slices
• Two 4-ounce balls of burrata, patted dry and halved
• Basil leaves and small fennel fronds, for garnish (optional) 
• Flaky sea salt, for serving

HOW TO MAKE THIS RECIPE

1. In a medium saucepan, heat the 1/2 cup of olive oil. Add the dried shiitakes and garlic and cook over moderately low heat, stirring, until softened, about 3 minutes. Add the crushed tomatoes, kombu and sugar and simmer until thickened slightly, about 30 minutes. Strain the pomodoro sauce through a fine-mesh sieve set over a medium bowl, pressing on the solids; season with kosher salt. Let cool to room temperature.
2. Meanwhile, preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a food processor, pulse the panko, flour and cocoa powder until combined. Add the olives and pulse until finely chopped. Add the butter and pulse until the mixture resembles coarse crumbs. Spread the streusel on the prepared baking sheet. Bake for about 15 minutes or until toasted and golden brown. Transfer to a rack and let cool completely.
3. Spoon some of the pomodoro sauce onto a platter or plates. Arrange the tomato slices over the sauce and top with the burrata. Generously sprinkle with the olive streusel and garnish with basil leaves and fennel fronds, if using. Drizzle the salad with olive oil and sprinkle with sea salt before serving.

MAKE AHEAD

The pomodoro sauce can be refrigerated for up to 5 days. The olive streusel can be stored at room temperature in an airtight container overnight.

NOTES

Kombu (dried seaweed) is available at Whole Foods and from amazon.com.

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Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. Food & Wine’s Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy weeknight dinner with minimal ingredients.

INGREDIENTS

• One 1-pound pork tenderloin, halved lengthwise and thinly sliced crosswise
• 3 tablespoons soy sauce
• Kosher salt
• Pepper
• 3 tablespoons canola oil
• 5 celery ribs, cut into 2-inch lengths and thinly sliced lengthwise
• 6 small dried hot red chiles

HOW TO MAKE THIS RECIPE

1. In a medium bowl, toss the pork with the soy sauce and season generously with pepper. Refrigerate for 15 minutes.
2. Heat a large cast-iron skillet until smoking, then add 1 tablespoon of the oil. Add the pork and cook over high heat, undisturbed, until browned on the bottom, about 2 minutes. Stir-fry until the pork is just cooked through, about 2 minutes more. Transfer to a plate.
3. In the skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the celery and chiles and stir-fry over high heat until the celery is crisp-tender, 2 to 3 minutes. Return the pork to the skillet, season with salt and pepper and toss to combine. Serve immediately.

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A combination of cheese powder, chipotle, cayenne, lime and cilantro gives a Mexican flair to this addictive popcorn from Jen Pelka of The Riddler in San Francisco.

INGREDIENTS

• 1/2 cup white cheese powder, such as King Arthur Vermont Cheese Powder
• 2 tablespoons kosher salt
• 1 teaspoon chipotle chile powder
• 1 teaspoon crushed dried cilantro
• 1/2 teaspoon ground dried lime zest or 1 teaspoon finely grated lime zest
• 1/4 teaspoon cayenne
• 1/3 cup canola oil
• 3/4 cup popping corn
• 4 tablespoons unsalted butter, melted

HOW TO MAKE THIS RECIPE

1. In a small bowl, mix the cheese powder with the salt, chile powder, cilantro, lime zest and cayenne.
2. In a large saucepan, combine the oil and popping corn. Cover and cook over moderately high heat until it starts to pop. Shake the pan and cook, shaking occasionally, until the corn stops popping, 3 to 5 minutes. Transfer to a large bowl, add the melted butter and toss to coat. Add the cheese mixture and toss again. Serve.

MAKE AHEAD

The popcorn can be stored in an airtight container overnight.

NOTES

King Arthur Vermont Cheese Powder is available at kingarthurflour.com.

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Food & Wine’s Justin Chapple loves to make pork tenderloin for weeknight meals because it cooks so quickly. Here he roasts it alongside fingerlings and juicy red grapes for a super one-pan meal.

INGREDIENTS

• 1 pound fingerling potatoes, halved lengthwise
• 6 thyme sprigs
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt
• Pepper
• One 1 1/4-pound pork tenderloin
• 1 pound red seedless grapes on the stem
• 8 large garlic cloves, halved lengthwise

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 450°. On a large rimmed baking sheet, toss the potatoes and thyme sprigs with 3 tablespoons of the olive oil and season with salt and pepper. Roast for 10 minutes, until just starting to brown.
2. On a work surface, brush the pork all over with olive oil and season with salt and pepper. Drizzle the grapes and garlic with the remaining 1 tablespoon of olive oil and season with salt and pepper. Add the pork, grapes and garlic to the baking sheet with the potatoes. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the thickest part of the pork registers 135°.
3. Transfer the pork to a work surface and let rest for 10 minutes, then slice against the grain. Transfer the pork, fingerlings, grapes and garlic to a platter and serve.

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Looking for new lemonade ideas? Try this easy lavender ginger lemonade recipe, refreshing and delicious: perfect to quench your thirst!

INGREDIENTS

• Water 500 ml, plus extra to serve
• Sugar 225 g, caster
• Ginger 1 knob, fresh (~ 10 cm), peeled and grated
• Lavender 1 tbsp, culinary, dried leaves
• Lemon 5 large, Meyer preferably, freshly squeezed
• Ice cubes to serve

HOW TO MAKE LAVENDER GINGER LEMONADE RECIPE

1. To prepare lavender ginger lemonade recipe first combine the water, sugar, and ginger in a heavy-based saucepan.
2. Bring to a simmer over a moderate heat, stirring gently to help dissolve the sugar.
3. Once the sugar has dissolved, remove the saucepan from the heat and stir in the lavender.
4. Set aside to infuse for 15 minutes.
5. Use a fine sieve to strain the liquid into a jug before stirring in the lemon juice.
6. Cover and chill until cold, about 4 hours.
7. When ready to serve, fill glasses with ice cubes and pour over the lavender ginger lemonade, topping it up with more water.

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Looking for new margarita ideas? Try this easy cucumber margarita recipe, refreshing and ready in ten minutes: perfect for your party or a special menu!

INGREDIENTS

• Cucumber 2 slices, fresh
• Lime juice 125 ml, fresh
• Cointreau 125 ml
• Tequila 185 ml
• Ice 1.35 g
• Grand Marnier 60 ml

FOR GARNISH

• Cucumber peel fine strips
• Lime zest

HOW TO MAKE CUCUMBER MARGARITA

1. To prepare an easy cucumber margarita recipe first combine cucumber, lime juice, Cointreau, tequila and ice cubes into a blender.
2. Blend until thin and smooth.
3. Pour into salt rimmed glasses and add a tablespoon of Grand Marnier to each.
4. Garnish the cucumber margarita with cucumber peel and lime zest.

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Guinness Irish stew is the perfect recipe to celebrate St. Patrick's day: add the iconic Irish beer to lamb and vegetables, to make the stew even tastier!

INGREDIENTS

• Lamb stock 2 l, divided
• Barley 175 g, pearl
• Lamb 1,35 kg, shoulder, cubed
• Salt to taste
• Pepper black, freshly ground, to taste
• Oil 3 tbsp
• Flour 75 g, unbleached
• Celery 4 stalks, washed, trimmed and chopped
• Onion 2 large, yellow, peeled and chopped
• Garlic 3 cloves, minced
• Carrot 3 large, peeled and roughly chopped
• Guinness Stout 350 ml
• Parsley 1 bunch fresh
• Thyme 1 bunch fresh
• Rosemary 1 bunch fresh
• Potato 3 large, peeled and cubed
• Cornstarch 2 tsp
• Water 4 tsp

HOW TO MAKE GUINNESS IRISH STEW RECIPE WITH LAMB AND VEGETABLES

1. To prepare the classic Guinness Irish stew first set over medium heat bring 3 cups of stock to a boil in a medium saucepan; add barley.
2. Reduce heat to low and gently simmer for 20 minutes. Set aside.
3. Meanwhile, pat the meat dry with paper towels.
4. Season the meat with salt and pepper.
5. Heat the oil in a 6 quart Dutch oven.
6. Brown the meat on all sides over medium-high heat.
7. Using a slotted spoon remove the meat from the pot.
8. Sprinkle flour over the meat shaking off any excess; set aside.
9. Add the celery, onions, garlic and carrots to the pot and saute until onions are soft and translucent.
10. Add Guinness and deglaze the pot, scraping up all the caramelized bits on the bottom and sides of the pan.
11. Chop the parsley leaves; reserving the stems.
12. Tie the parsley stems and several sprigs of thyme and rosemary into a bundle; drop the bundle into the pot.
13. Chop the remaining thyme and rosemary; set chopped herbs aside.
14. Return the meat to the pot. Add the potatoes, barley and enough stock to cover meat and vegetables.
15. Bring to a boil over medium heat.
16. Reduce heat to very low and simmer for 2 to 3 hours, or until meat is fork tender.
17. Stir occasionally; adding remaining stock as necessary.
18. Check seasoning; adjust to taste. Stir in chopped parsley, thyme and rosemary.
19. Mix cornstarch in water and stir.
20. Add to stew, stirring to incorporate.
21. Cook over low heat for 5 to 10 minutes or until stew thickens.
22. Ladle into bowls.
23. Serve the Guinness Irish stew with crusty bread and of course more Guinness if desired.

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Spiked with English ale, dry mustard powder and a pinch of cayenne, this warm, gooey Welsh rarebit-type dip goes great with pretzels, crackers and, especially, sliced salami.

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dry mustard
• Pinch of cayenne
• 1/2 cup English ale, such as Bass Ale
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups coarsely grated aged cheddar cheese (about 5 ounces)
• Kosher salt

HOW TO MAKE THIS RECIPE

1. In a medium microwave-safe bowl, microwave the butter in 30-second bursts until melted. Whisk in the flour, mustard and cayenne. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is frothy and beginning to bubble. Add the ale and Worcestershire sauce and whisk until smooth. Microwave for about 2 1/2 minutes, whisking halfway through, until the mixture is bubbling and has thickened slightly. Using a rubber spatula, stir in the cheese. Microwave in 30-second bursts until the cheese has melted. Season with salt and pepper.
2. Scrape the dip into a bowl and serve with salami, crackers and pretzels. If the dip becomes to thick, microwave in 30-second burst to loosen.

MAKE AHEAD

The dip can be refrigerated overnight. Reheat gently in the microwave before serving.

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We use microwaved popcorn for our miso-flavored (surprise!) caramel corn but, sure, 9 cups of air-popped or old-school stovetop-popped kernels would work nicely, too.

INGREDIENTS

• 1/2 cup popcorn kernels
• 6 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup white miso
• 2 tablespoons light corn syrup
• 1 teaspoon toasted sesame oil
• Kosher salt
• 1/2 teaspoon baking soda
• 3 tablespoons toasted sesame seeds

HOW TO MAKE THIS RECIPE

1. Place the 1/4 cup of the popcorn kernels in a medium paper bag (about 10 by 12 inches). Microwave for 2 minutes. Transfer to a large bowl, discarding any unpopped kernels. Repeat with the remaining 1/4 cup of popcorn kernels.
2. In a medium microwave-safe bowl, combine the butter with the brown sugar, miso, corn syrup, sesame oil and 1/2 teaspoon of salt. Microwave in 30-seconds bursts for about 3 1/2 minutes, until the butter has melted and the mixture is bubbling. Whisk in the baking soda.
3. Return the popcorn to the paper bag. Scrape the hot miso caramel into the bag along with the sesame seeds. Close the bag and shake well to coat. Roll down the top of the bag, place it in the microwave on its side and microwave for 1 1/2 minutes. Shake the bag and return it to the microwave, placing it on its other side. Microwave for about 1 1/2 minutes, until the caramel is dark brown and the popcorn is crisp.
4. Line a rimmed baking sheet with wax paper. Shake the caramel corn out onto the prepared sheet. Using a rubber spatula, stir the popcorn to help the miso caramel coat more evenly. Season with salt. Let cool at room temperature for 15 minutes before serving.

MAKE AHEAD

The caramel corn can be stored in an airtight container at room temperature for up to 1 week.

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This sweet-salty party mix is a testament to the microwave’s versatility. Cook bacon to a crisp, stovetop-like finish? No problem. Dry fresh rosemary without a dehydrator? Easy-peasy. Next, honey-roasted peanuts and pretzels are tossed with olive oil, honey, smoked paprika and crushed red pepper, then—you guessed it—microwaved until almost crunchy.

INGREDIENTS

• 4 thin-cut bacon slices
• 1/4 cup rosemary leaves
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1/4 teaspoon sweet smoked paprika
• 1/4 teaspoon crushed red pepper
• 5 cups mini pretzels
• 3 cups honey-roasted peanuts

HOW TO MAKE THIS RECIPE

1. On a microwave-safe plate lined with 2 paper towels, arrange the bacon in a layer. Cover with 2 paper towels and microwave for about 6 minutes, until crisp. Let the bacon cool, then finely chop. Discard the paper towels and wipe off the plate.
2. Line the same plate with a paper towel and spread the rosemary on it. Microwave for about 2 minutes, until the rosemary is dry. Finely chop the rosemary.
3. In a large microwave-safe bowl, combine the olive oil with the honey, paprika and crushed red pepper. Microwave for about 45 seconds, until just bubbling. Add the pretzels and peanuts and stir to coat. Microwave for 4 minutes, stirring halfway through. Add the bacon and rosemary and stir gently to combine. Microwave for 4 minutes, stirring halfway through.
4. Line a rimmed baking sheet with parchment. Spread the pretzel mixture on the prepared baking sheet and let cool completely before serving.

MAKE AHEAD

The party mix can be stored in an airtight container at room temperature for about 1 week.

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Work quickly—or better yet—get a few willing hands to help when you’re scooping and rolling this adult version of a Rice Krispie treat; the mixture stiffens slightly as it cools.

INGREDIENTS

• 5 cups puffed-rice cereal, such as Rice Krispies
• 1 cup salted roasted almonds, finely chopped
•  2 teaspoons kosher salt
• 5 tablespoons unsalted butter, plus more for brushing
• One 10-ounce bag of marshmallows
• 1/2 cup natural almond butter
• 1 teaspoon pure vanilla extract

HOW TO MAKE THIS RECIPE

1. In a medium bowl, combine the cereal with the almonds and salt. In a large microwave-safe bowl, combine the 5 tablespoons of butter with the marshmallows and almond butter. Microwave in 1-minute bursts for about 3 minutes, until the marshmallows and butter are melted. Stir in the vanilla. Pour the marshmallow mixture over the cereal and stir until just combined.
2. Line 2 rimmed baking sheets with wax paper. Working quickly and using a lightly buttered teaspoon, scoop out 1-teaspoon mounds of the marshmallow mixture and roll them into balls. Stir the marshmallow mixture occasionally to help keep it soft. Transfer the balls to the prepared baking sheets and let stand at room temperature until firm, about 15 minutes, before serving.

MAKE AHEAD

These treats can be stored in a gallon-size resealable bag at room temperature for up to 1 week.

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Both buttery and spicy, this Buffalo-style snack mix gets a triple buzz from hot sauce, cayenne and freshly ground black pepper.

INGREDIENTS

• 3 cups Corn Chex
• 3 cups cheddar Goldfish crackers
• 2 cups white cheddar Cheez-It crackers
• 2 cups mini pretzels
• 5 tablespoons unsalted butter, sliced
• 1/4 cup plus 2 tablespoons hot sauce, such as Frank’s RedHot
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon apple cider vinegar
• 2 pinches of cayenne
• Pepper

HOW TO MAKE THIS RECIPE

1. In large microwave-safe bowl, combine the Corn Chex with the Goldfish, Cheez-Its and pretzels.
2. In a small microwave-safe bowl, microwave the butter in 30-second bursts until melted. Stir in the hot sauce, Worcestershire sauce, vinegar, cayenne and pepper. Microwave the butter mixture for about 30 seconds, until steaming. Add to the large bowl and toss gently to coat.
3. Microwave the Chex mixture for about 8 minutes, stirring every 2 minutes, until the butter has mostly been absorbed and the mixture is just crisp. Spread on a rimmed baking sheet and let cool completely before serving.

MAKE AHEAD

The snack mix can be stored in an airtight container at room temperature for up to 1 week.

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Elegant entertaining from the microwave? Yup. It transforms shredded white cheddar into these lacy all-cheese crackers—no flour necessary. You will eat several without pausing but, eventually, stop to scoop up some of the juicy tomato salsa.

INGREDIENTS

• 1/2 teaspoon chili powder
• Kosher salt
• 8 ounces aged white cheddar cheese, coarsely grated
• 2 medium tomatoes—halved, seeded and minced
• One 3-inch serrano chile—stemmed, seeded and minced
• 2 tablespoons minced cilantro
• 1 small shallot, minced
• 1 1/2 tablespoons fresh lime juice
• Pepper

HOW TO MAKE THIS RECIPE

1. In a small bowl, whisk the chili powder with 1/2 teaspoon of salt. Line a microwave-safe dinner plate with parchment. Sprinkle 4 slightly heaping 1-tablespoon mounds of the cheese on the prepared plate, spreading each into a 2-inch round about 1/2 inch apart. Microwave for 2 minutes, until the cheese is crisp. Using an offset spatula, transfer the hot fricos to a wire rack. Sprinkle with the chili salt. Repeat with the remaining cheese, replacing the parchment paper with each batch.
2. In a medium bowl, combine the tomatoes with the chile, cilantro, shallot and lime juice. Season with salt and pepper. Let stand at room temperature for 10 minutes. Serve with the fricos.

MAKE AHEAD

The fricos can be stored in a resealable freezer bag at room temperature for up to 2 days.

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Melting chocolate in the microwave makes the process really easy and quick—no double boiler, no water bath necessary. To prepare this festive fudge, just stir a few flavorings into the melted-chocolate base. We add pistachios, dried cherries and candied ginger but white chocolate chips, dried apricots or chopped walnuts would give it the proper crunch and sweet-tangy notes, too.

INGREDIENTS

• Nonstick cooking spray
• 12 ounces bittersweet chocolate, finely chopped
• One 14-ounce can sweetened condensed milk
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons kosher salt
• 1 teaspoon Cointreau
• 2/3 cup chopped pistachios
• 1/2 cup dried cherries
• 1/4 cup minced candied ginger
• Turbinado sugar, for sprinkling
• Flaky sea salt, for sprinkling

HOW TO MAKE THIS RECIPE

1. Lightly coat a 9-inch square baking dish with nonstick cooking spray and line with parchment paper, leaving a 1-inch overhang on 2 sides.
2. In a medium microwave-safe bowl, microwave the chocolate in 30-second bursts for about 1 1/2 minutes, until melted. Using a rubber spatula, stir in the condensed milk, cocoa powder, kosher salt and Cointreau until combined. Microwave for 1 minute, until the fudge loosens slightly. Stir in the pistachios, cherries and ginger until just combined. Scrape the fudge into the prepared pan, smoothing the top with a spatula. Refrigerate until firm, about 45 minutes.
3. Using the parchment overhang, lift the fudge out of the baking dish and transfer to a cutting board. Sprinkle the top with turbinado sugar and flaky salt, cut into 1-inch squares and serve.

MAKE AHEAD

The fudge can be stored in an airtight container for up to 1 week.

Source: http://ift.tt/2kvg77V

Borrowing a technique from pastry chef Jennifer Yee, these chewy, fruity, jewel-toned mochi are prepared in the microwave with a mix of pomegranate juice and lime juice. We used a 3/4-inch round cutter to make them gumdrop size, but you can also cut the candies into squares (sharpen your knife!) or use another small cookie cutter.

INGREDIENTS

• Cornstarch, for dusting
• 1 1/2 cups sweet glutinous rice flour (see Note)
• 3/4 cup sugar
• 3/4 cup pomegranate juice
• 1/4 cup fresh lime juice
• 1/2 teaspoon kosher salt

HOW TO MAKE THIS RECIPE

1. Using a damp cloth, wipe down a large work surface. Stretch a 14-by-24-inch sheet of plastic wrap over the surface and use the damp cloth to smooth it out. Sift a generous layer of cornstarch over the plastic wrap.
2. In a large microwave-safe bowl, mix the rice flour with the sugar, pomegranate juice, lime juice and salt until smooth. Cover the bowl tightly with plastic wrap. Microwave for 2 minutes, until the batter starts to thicken at the edges. Remove the plastic and, using a rubber spatula, stir the mixture until mostly smooth; a few small lumps are OK. Re-cover the bowl with the plastic and microwave for another 2 minutes, until the mixture is stiff and sticky. Using a rubber spatula, stir quickly and vigorously until smooth, about 30 seconds.
3. Working quickly, scrape the mixture onto the prepared work surface and lightly sift with cornstarch. Using a rolling pin dusted with cornstarch, roll the mixture into an 8-by-10-inch rectangle, about 1/4 inch thick. Let stand at room temperature until cool to the touch, about 15 minutes. Using the plastic wrap, transfer the mixture to a rimmed baking sheet; fold the plastic wrap over to cover completely. Refrigerate until firm, about 45 minutes.
4. Dust another rimmed baking sheet with cornstarch. Dip a 3/4-inch round cutter in cornstarch and stamp out rounds. Transfer the mochi to the prepared baking sheet. Refrigerate, uncovered, until ready to serve.

MAKE AHEAD

The finished mochi can be arranged in a single layer in a resealable bag and refrigerated for up to 2 days.

NOTES

Sweet glutinous rice flour, aka mochiko flour, is available at Asian groceries.

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If there’s a way to have chocolate for breakfast, Katrina Markoff of the Chicago-based chocolate company, Vosges, will make it happen. Here, creamy white chocolate is used in the tangy, kefir base and dark cocoa nibs are sprinkled over the top for garnish.

INGREDIENTS

• 1/2 cup chopped white chocolate
• 1 3/4 cup plain kefir
• 1 tablespoon white chia seeds
• 1 tablespoon coconut ash powder
• 1/2 cup toasted coconut flakes, plus more for garnish
• Raspberries, edible flowers, cocoa nibs and candied pecans, for garnish

HOW TO MAKE THIS RECIPE

1. In a medium microwave-safe bowl, melt the chopped chocolate at high power in 20-second intervals, stirring between bursts. In a small bowl, microwave 3/4 cup of the kefir until warm. Stir into the warm chocolate. Stir in the chia seeds, the coconut ash and flakes and the remaining kefir. Scrape into 2 shallow bowls and garnish with raspberries, flowers, cocoa nibs, candied pecans and more toasted coconut flakes.

Source: http://ift.tt/2jBLcdB

This incredibly simple tapas recipe from Vosges Chocolate founder Katrina Markoff proves that chocolate should not be limited to dessert. The tart 74% dark chocolate used here pairs perfectly with the smoky, spicy Spanish chorizo in this savory application.

INGREDIENTS

• 1 small baguette, cut into 1/2-inch slices
• Spanish Olive Oil, for drizzling
• Flaky sea salt, for sprinkling
• One 3-ounce Guajillo and 

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 250°. Arrange the baguette slices on a rimmed baking sheet and drizzle with olive oil. Top with 2 to 3 small pieces of chocolate and 1 to 2 slices of chorizo. Transfer the baking sheet to the oven and bake until the chocolate is beginning to melt, about 8 minutes. Remove from the oven and drizzle with more olive oil and sprinkle with flaky sea salt; serve immediately.

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“This recipe is perfect for cheese and chocolate lovers.,” says Vosges Chocolate founder Katrina Markoff. “Crumbled Reishi Mushroom & Walnut Super Dark Chocolate Bar atop ricotta cheese...mmm. It takes just minutes to make for a satisfying snack or as an hors d'oeuvre, served with black pepper crackers and fresh or dried fruit.”

INGREDIENTS

• 2 cups fresh ricotta cheese
• Pink salt
• Freshly ground white pepper
• 3 tablespoons extra-virgin olive oil
• One 1 1/2 ounce smoked salt chocolate bar, preferably Vosges®, chopped

HOW TO MAKE THIS RECIPE

1. Spread the ricotta in a small serving dish. Season with pink salt and white pepper and drizzle with the olive oil. Chop dark chocolate into fine slivers and sprinkle atop. Serve with crackers.

SERVE WITH

You can also serve this Ricotta with a hors d'oeuvre plate. I included nuts, cherries, a few other cheeses and some black pepper crackers.

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