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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San Francisco chef Chris Cosentino is an avid cyclist who often takes lengthy rides. He developed these clean bars to take on the road: They have minimal ingredients but pack a ton of flavor. His secret ingredient is coffee salt, which gives a jolt of energy while also replenishing sodium levels. 

INGREDIENTS

• Nonstick spray, for greasing
• 1/2 cup sliced almonds
• 1 pound Medjool dates, split and pitted
• Two 3.5-ounce dark chocolate bars (72%), coarsely chopped
• 3/4 cup raisins
• 1 1/2 tablespoons Bitterman’s Espresso Salt (see Note)
• 1 tablespoon extra-virgin olive oil

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350°. Grease the bottom and sides of a 9-inch-square baking pan with nonstick spray. Line the pan with parchment paper, allowing a 2-inch overhang on 2 sides.
2. Spread the almonds in a pie plate and bake in the oven for about 5 minutes, until lightly toasted. Let cool completely.
3. In a stand mixer fitted with the paddle, beat the dates with the chocolate at medium speed until the dates are pasty and the chocolate is evenly distributed, about 1 minute. At low speed, beat in the toasted almonds, raisins, coffee salt and olive oil until well mixed, about 5 minutes; scrape down the side of the bowl as needed.
4. Transfer the mixture to the prepared pan, top with a lightly greased sheet of parchment paper and pack in an even layer. Refrigerate until well chilled, about 2 hours. Cut into 18 bars and serve chilled.

MAKE AHEAD

The bars can be refrigerated in an airtight container for up to 1 week.

NOTES

To purchase Bitterman’s, visit themeadow.com. You can also substitute 1 tablespoon of flaky sea salt mixed with 1 1/2 teaspoons of instant espresso powder.

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This recipe for biscochitos, rich cinnamon-sugar cookies from Mexico, makes an extra-large batch so there’s plenty for your holiday cookie swap. 

INGREDIENTS

• 1 pound pure lard, at room temperature
• 2 1/2 cups sugar
• 3 large eggs
• 1 tablespoon Pernod
• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 tablespoons ground cinnamon

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. In the bowl of a standing mixer fitted with the paddle, beat the lard with 1 1/2 cups of the sugar at medium speed until fluffy, about 2 minutes. Beat in the eggs and anise extract.
2. In a large bowl, whisk the flour with the baking powder and salt. Add the lard mixture and knead gently until a dough forms.
3. On a lightly floured surface, using a floured rolling pin, roll out half of the dough 1/4 inch thick. Using a 2-inch round cookie cutter, stamp out cookies as close together as possible. Working in batches, transfer them to ungreased baking sheets, spacing them 1/2 inch apart. Bake the cookies for 10 to 12 minutes, or until golden, rotating the baking sheets halfway through. Let the cookies cool slightly on the baking sheets.
4. In a large shallow bowl, mix the remaining 1 cup of sugar with the cinnamon. Dredge the warm cookies in the cinnamon sugar and transfer them to a rack to let cool completely. Repeat to make the remaining cookies.

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