Seasonsto Taste

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Great dishes to make all year

RECIPESSpringSautéed Softshell Crabs with Garlic, Capers & Lemon 4Bucatini with Peas & Asparagus 5Spinach Rice 5 Grill-Roasted Chickens with Herbes de Provence 6Grilled Peas in the Pod 8Charred Garden Greens with Shaved Beets 9Strawberry-Rhubarb Galette 10

SummerSautéed Salmon with Grainy Mustard–Beer Sauce 11Grilled Oysters with Tarragon & Miso Butters 12Clams with Chorizo & Smoked Paprika 13Easy Paella 14Hippie Bowl 15Penne with Zucchini & Almonds 16Pear & Quince Sorbet 17

AutumnFennel-Scented Chicken Mousse Roulades 18Roast Turkey with Root-Vegetable Stuffing 19Maple-Braised Pork Butt with Roasted Vegetable Hodgepodge 20Cornbread, Apple & Sausage Dressing 22Whole Wheat Spaghetti with Kale & Beet Pesto 23Rosemary Fried Potatoes 23Apple Butter Tart 24

WinterRoasted Brussels Sprouts, Apples & Bacon 25Texas-Style Chili 26Garlic & Chile Shrimp 27Malaysian Coconut Rice 27Roast Duck with Grape Sauce & Crispy Chestnuts 28Italian Dumplings in Broth 30Maple Cake with Cream Cheese Frosting 31

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Photo editor: Stephanie Smith • Photography: Gentl & Hyers, cover, pp. 11, 18, 19, 29; James Roper, pp. 4, 10, 14, 15, 16, 22, 24, 25, 27; Beatriz Da Costa, pp. 6, 8, 9, 12, 13;

Jason Varney, pp. 17, 21, 31; Chris Court, p. 23; Armando Rafael, pp. 26, 30

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Sautéed Softshell Crabs with Garlic, Capers & LemonServes 4

1⁄4 cup extra-virgin olive oil 4 softshell crabs, cleaned (see “Cleaning Softshell Crabs,” below) and patted dry 2 large garlic cloves, thinly sliced lengthwise 1⁄4 cup dlry white wine 11⁄2 tbsp. fresh lemon juice 1⁄2 tbsp. capers 2 tbsp. chopped flat-leaf parsley Kosher salt and freshly ground black pepper, to taste

1. Heat oil in a large heavy skillet over medium-high heat. Add crabs, shell side down, and sauté until browned, 2–3 minutes. Turn over with tongs and continue to sauté until crabs are milky when pressed, 2–3 minutes longer. Transfer to plates.2. Add garlic to skillet and cook until just golden, about 1 minute. Add wine, lemon juice, capers, and parsley and boil 1 minute. Season sauce with salt and pepper and pour over crabs. Serve immediately.

Spring

CLEANING SOFTSHELL

CRABS

• Grasping the crab between its back flippers and starting just behind the eyes, snip off its front with kitchen shears. (This kills the crab by severing its nervous system.)• Gently lift the tapering point on one side of the top shell and fold it back to expose the spongy gills.• Use a knife to cut out the gills, then repeat on the other side.• Turn the crab over. With your fingers, pry up the apron (T-shaped on male crabs, triangular on female crabs), fold it away from the crab’s body, and cut it off.

Bucatini with Peas & AsparagusServes 4

1 cup fresh or frozen and thawed peas 1⁄2 cup loosely packed herbs, such as mint, basil, and parsley 1⁄2 cup Pecorino Romano or parmesan 1⁄4 cup extra-virgin olive oil 1⁄2 tsp. kosher salt + more for pasta water and seasoning 1 clove garlic Freshly ground black pepper, to taste 8 oz. bucatini or thick spaghetti Red pepper flakes, to taste Zest and juice of 1 lemon 1 cup fresh ricotta 10–12 asparagus spears (8 oz.)

1. Combine peas, herbs, pecorino, oil, 1⁄2 tsp. salt, garlic, and pepper in a food processor. Pulse until coarse purée is formed. 2. Cook bucatini in well-salted water until al dente. Reserve 1 cup pasta water, then drain pasta. Return pasta to pot and toss with pea purée, adding some pasta water to loosen. Season with salt and red pepper flakes. 3. Divide between 4 serving bowls. Grate zest and squeeze lemon over each serv-ing. Dollop with ricotta. Using a vegetable peeler, shave asparagus over top. Serve warm or at room temperature.

Spinach Rice Serves 4

1 cup basmati rice 1 5 oz. pkg. baby spinach 1 cup cilantro 1⁄2 jalapeño, seeds removed 2 tbsp. vegetable oil or ghee 1 small onion, finely chopped 1 tbsp. grated ginger 2 cloves garlic, minced 1 cinnamon stick 1 tsp. garam masala 1 tsp. salt

1. Rinse and then wash rice in 3 changes of fresh water. Let soak in fresh water 15–20 minutes; drain.2. Place spinach in a medium saucepan with a splash of water. Cover and cook over medium heat until wilted, 3–4 minutes. Drain and rinse with cold water to cool. Without squeezing, transfer to food processor. Add cilantro and jalapeño. Process until smooth.3. Heat a medium saucepan over medium-low heat. Add oil and onion and cook until soft, 8–10 minutes. Add ginger, garlic, cinnamon, and garam masala. Cook 2 minutes, stirring.4. Stir in rice, salt, and 3 cups water and bring to a boil. Reduce to a simmer and cook, stirring often, until tender, 12–15 minutes. Remove from heat and discard cinnamon. Stir in spinach purée, cover, and let steam 5 minutes. Season with salt.

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Grill-Roasted Chickens with Herbes de ProvenceServes 6–8

2 3 1⁄2-lb. organic chickens 6 tsp. olive oil 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1 lemon, halved 1 large head garlic, halved 4 sprigs thyme 4 1⁄2 tsp. dry herbes de Provence 1⁄3 cup fresh rosemary, chopped 1 tbsp. dried lavender (optional) 1 tbsp. Aleppo pepper

1. Rub each chicken evenly with 1 1⁄2 tsp. of the oil. Season well with salt and pep-per, inside and out. Place half a lemon, half a head of garlic, and 2 thyme sprigs in each cavity.2. Rub chickens evenly with herbes de Provence, rosemary, and lavender (if using). Rub with remaining 4 1⁄2 tsp. oil and sprinkle with Aleppo pepper. (Chickens can be prepared, wrapped, and refrigerated for up to 1 day before grill-ing. Bring them to room temperature before cooking.)3. Prepare a charcoal grill for indirect grilling/smoking. Use briquette holders or bank hot coals steeply to each side of grill and top with water-soaked wood chips.4. Place chickens on grill and cook, covered, about 1 hour 15 minutes, or until a thermometer inserted in the thickest part of the thigh reads 165°F.

INDIRECT GRILLING

Whole chickens won’t cook properly directly over the fire: The outside burns before the inside is done. The solution is indirect grilling. • On a gas grill, light the outside burners and position the food in the center. For charcoal, light 1 chimneyful of coals and divide between 2 coal holders, or into 2 piles, on either side of the grill. If using lump charcoal, add fresh coals on top. Place a drip pan in the center. Position the food above the pan. • Maintain temperature: 250°–350°F. On a gas grill, set the gauges. With charcoal, adjust the vents: Open to feed flames; close slightly to reduce flames. Replenish coals during cooking. Lump charcoal may be added directly; briquettes must be prepped in the chimney. Chart progress with a thermometer. Minimize opening the lid.

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Charred Garden Greens with Shaved BeetsServes 4–6

2 heads bibb lettuce or romaine hearts, halved 1 head Treviso radicchio, halved 1⁄2 bunch curly kale (7 oz.) 1⁄2 bunch lacinato kale (4 oz.) 1⁄2 bunch dandelion greens (3 oz.) 1⁄4 cup extra-virgin olive oil + more for coating greens 4 1⁄2 tsp. sherry vinegar 1 tbsp. anchovy paste 1 tbsp. capers, chopped 1 tbsp. Dijon mustard 1 clove garlic, minced 1 small shallot, minced (1 tbsp.) Kosher salt and freshly ground black pepper, to taste 4 small beets, peeled

1. Prepare a grill for direct grilling at high heat.2. Trim all greens and remove tough lower stems from kale. Wash and dry greens, then spread on a large baking sheet. Drizzle oil over greens so they’re lightly coated.3. In a small bowl, stir together vinegar, anchovy paste, capers, mustard, garlic, shallot, salt, and pepper. Slowly whisk in 1⁄4 cup oil.4. Cook greens directly on grill until they start to crisp and char at edges, about 2 minutes. Turn greens over and cook 2 minutes longer.5. Transfer to a large platter and shave beets thinly over top using a mandoline (or slice as thinly as possible by hand). Drizzle with dressing, season with salt and pepper, and serve with remaining dressing on the side.

Grilled Peas in the PodServes 4

1 qt. unshelled English peas 2 tsp. olive oil Zest of 1 lemon Kosher salt, to taste

Toss peas with oil. Prepare a grill for direct grilling over high heat and preheat a grill platter. Cook peas on grill platter, tossing, until lightly charred all over, about 10 minutes. Transfer to a serving platter and sprinkle with lemon zest and salt.

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Strawberry-Rhubarb GaletteMakes two 7"–8" galettes

Crust 2 cups all-purpose flour 1 tsp. kosher salt 1 tsp. sugar Zest of 1 orange 14 tbsp. cold unsalted butter,

cut into pieces 1⁄4 cup ice water

Filling and Tart 1 lb. strawberries, hulled and halved 3⁄4 lb. rhubarb, cut into 1" pieces 3⁄4 cup sugar 2 1⁄2 tbsp. all-purpose flour Juice of half an orange 2 tbsp. raw sugar 2 tbsp. unsalted butter

To make crust:1. Pulse flour, salt, sugar, and zest in a food processor to combine. Add butter and pulse until pea-size. Sprinkle in ice water and pulse until clumps form. 2. Transfer to a bowl and knead to bring dough together. Divide in half. Wrap each half in plastic wrap and press into flat disk. Chill 30 minutes.To make filling and tart:1. In a large bowl, combine strawberries, rhubarb, sugar, flour, and orange juice.2. Heat oven to 400°F. Soften dough at room temperature 10 minutes. On a floured surface, roll each disk to 12" diameter and 1⁄4" thick. Place each on a parchment-lined baking sheet. Top with filling, leaving 3" borders, and fold edges over. Chill 30 minutes.3. Brush crust with cold water and sprinkle with raw sugar. Dot filling with but-ter. Bake 30–40 minutes, rotating sheets midway, until bubbling and golden.

Summer

Sautéed Salmon with Grainy Mustard–Beer SauceServes 4

4 skin-on salmon fillets (4–6 oz. each) Kosher salt and freshly ground black pepper, to taste 2 tbsp. extra-virgin olive oil 1⁄3 cup organic wheat beer 2 tbsp. fresh orange juice 1 tbsp. honey 1 tbsp. Dijon mustard 1 tbsp. grainy mustard 11⁄2 oz. (3 tbsp.) cold unsalted butter, cut in pieces Chopped chervil, for garnish

1. Heat oven to 200°F. Pat salmon dry and season with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Add oil and swirl to coat bottom. Add salmon, flesh side down, and cook until browned, about 5 minutes. Turn fish over and cover pan. Cook to desired temperature, about 5 minutes, until just cooked through. Transfer salmon to plates and keep warm in oven.2. Pour off excess oil, leaving just enough to coat pan, and return pan to heat. Add beer, orange juice, honey, and mustards and stir. Boil until reduced to 1⁄3 cup, 3–5 minutes. Add butter and swirl pan to incorporate. Remove pan from heat and season sauce with salt and pepper. Pour over salmon and garnish with chervil.

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Grilled Oysters with Tarragon & Miso ButtersServes 4–6

Tarragon Butter 4 tbsp. (1⁄2 stick) organic butter, softened 2 tsp. chopped chives 2 tsp. chopped tarragon 1⁄2 small shallot, minced (about 1 tbsp.)

Miso Butter 4 tbsp. (1⁄2 stick) organic butter, softened 1 tbsp. sweet white miso 2 cloves garlic, minced 2 doz. large oysters, scrubbed

To make butters: 1. In a small bowl, using a wooden spoon, stir together ingredients for tarragon butter. Place near an edge of a square of parchment paper and roll paper around butter to form a cylinder. Twist ends as if wrapping a piece of candy. 2. Repeat all steps with miso butter. Refrigerate butters until firm.To grill oysters:1. Prepare a grill for direct grilling at medium-high heat.2. Place oysters on grill, flat side up. Cover grill and cook until oysters pop open, 3–4 minutes. Transfer to a sheet pan. Discard any that don’t open.3. Remove flat (top) side of each shell, loosen oyster, and leave in cupped shell, making an effort to keep oyster liquor in shell. Alternating between miso and tarragon butters, add about 1⁄2 tsp. butter to each oyster and return to grill. 4. Cover grill and cook oysters until slightly caramelized and sizzling, 2–3 minutes. Serve immediately.

Clams with Chorizo & Smoked PaprikaServes 4

6 oz. fresh organic chorizo, removed from casing 3 cloves garlic, thinly sliced 1 tsp. sweet smoked paprika 1 small red chile, sliced 2 doz. littleneck clams, scrubbed 1 cup dry white wine 1 heaping cup cherry tomatoes, quartered 4 slices bread 1⁄4 cup chopped parsley

1. Prepare a grill for direct grilling at medium-high heat. Heat a 10" cast-iron skillet on grill.2. Add chorizo to skillet, break it up with the back of a wooden spoon, and cook until browned, 4–6 minutes. Add garlic and cook until golden, 2 minutes longer. Stir in paprika and chile. Stir in clams and add wine. Cover skillet with a lid, then close grill. Cook until liquid is simmering and clams are starting to open, 5–6 minutes. Stir, replace lid, cover grill, and cook 4–5 minutes longer.3. Add tomatoes, stir, cover, and cook until tomatoes are softened but still hold their shape, 2–4 minutes. Meanwhile, grill bread. 4. Remove pan from grill. Discard any unopened clams. Garnish with parsley and serve with grilled bread.

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Hippie Bowl Serves 4

1 cup short-grain brown rice 2 cups broccoli florets 2 tbsp. olive oil 6 cremini mushrooms, quartered 4 large carrots (about 11⁄2 cups), sliced 1 small onion, sliced lengthwise Salt and freshly ground black pepper, to taste 1⁄4 cup tahini 3 tbsp. nutritional yeast 2 tbsp. lemon juice 2 tsp. low-sodium tamari 1 clove garlic, minced Sriracha sauce, to taste 1⁄2 cup shredded red cabbage 1 avocado, peeled, pitted, and diced

1. Place rice in a sieve, rinse, and then wash in 3 changes of fresh water. Cook rice per package directions.2. Heat oven to 425°F. In a roasting pan, combine broccoli, oil, mushrooms, car-rots, and onion. Season with salt and pepper. Roast until golden, 20–30 minutes.3. Combine tahini, yeast, lemon juice, tamari, garlic, and Sriracha with 1⁄4 cup water and whisk until smooth.4. Stir rice into vegetables. Divide between 4 bowls. Drizzle with tahini sauce. Serve with cabbage and avocado on the side.

Easy PaellaServes 6

2 cups short-grain paella or Arborio rice 4 cups chicken stock 1 large pinch of saffron 2 tbsp. olive oil 2 cloves garlic, thinly sliced 1 small onion, minced 3 oz. dry chorizo, sliced 1 large tomato, peeled and roughly chopped 1⁄2 lb. peeled large shrimp 1 cup fresh or frozen and thawed peas 1⁄2 cup parsley, chopped

1. Place rice in a sieve, rinse, and then wash in 3 changes of fresh water.2. Bring stock to a simmer and add saffron. Keep warm.3. Heat a 12" cast-iron skillet over medium heat. Add oil, garlic, and onion and cook, stirring, until golden, 5 minutes. Add chorizo and cook 1 minute. Add rice and cook, stirring, 1 minute.4. Add stock to rice mixture, stir, and bring to a boil. Reduce heat and simmer 10 minutes, uncovered. Stir in tomato, add shrimp, and cover shrimp with rice. Cook 5 minutes longer. Raise heat to high and cook without stirring until rice is tender and most of liquid is absorbed. Stir in peas and cook 2 minutes. Garnish with parsley.

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Penne with Zucchini & AlmondsServes 4

1⁄4 cup grated parmesan + more for serving 2 tbsp. extra-virgin olive oil 1⁄2 tsp. kosher salt + more for pasta water 2 cloves garlic, minced 1 medium zucchini, thinly sliced into rounds Freshly ground black pepper, to taste 8 oz. penne 2 tbsp. shredded mint + more for garnish 1⁄4 cup toasted sliced almonds

1. Toss together 1⁄4 cup parmesan, oil, 1⁄2 tsp. salt, garlic, zucchini, and pepper. Let sit 20 minutes. 2. Cook penne in well-salted water until al dente, then drain. Toss pasta with zucchini mixture and 2 tbsp. mint and divide between 4 bowls. Top with almonds and more mint. Serve immediately with parmesan on the side.

Pear & Quince SorbetMakes 1 1⁄2 quarts

1 lb. pears, cored, peeled, and quartered 1⁄2 cup granulated sugar 5 oz. quince paste Zest and juice of 1 lemon

1. In a 4-qt. saucepan over medium-high heat, simmer all ingredients along with 5 cups water until pears are very soft, about 1 hour. Cool 15 minutes and then purée in a blender. Chill 1 hour. 2. Prepare sorbet in an ice cream maker according to manufacturer’s instructions. Freeze until ready to use.

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Roast Turkey with Root-Vegetable StuffingServes 6–8

2 baguettes, cut into 1⁄2" cubes 1 medium (12–14 lb.) heritage turkey 1⁄4 cup extra-virgin olive oil 4 1⁄2 tsp. sea salt + more to taste 11⁄2 tsp. freshly ground black pepper

+ more to taste 1⁄2 cup (1 stick) unsalted butter 2 medium onions, diced

1 lb. mixed root vegetables (such as celery root, parsnip, and rutabaga), peeled and diced

1⁄2 lb. button mushrooms, quartered 5 medium ribs celery, cut into

1" chunks 2 cups chopped fresh parsley 3⁄4 cup chopped fresh sage 1–2 cups turkey or chicken stock

1. Spread baguette cubes on 2 large sheet pans and let dry overnight.2. Pat turkey dry inside and out. In a small bowl, mix together oil, 4 1⁄2 tsp. salt, and 1 1⁄2 tsp. pepper to form a paste. Slide hand under turkey’s skin to loosen. Rub paste under breast and thigh skin and over bird, inside and out. Refrigerate on a rack set in a roasting pan, uncovered, overnight.3. Melt 1⁄4 cup of the butter in a heavy 6-qt. pot over medium heat. Add onions, season with salt and pepper, and cook until translucent, about 8 minutes. Add root vegetables, mushrooms, and celery and cook, stirring occasionally, until softened, about 15 minutes. Add parsley, sage, and 1 cup of the stock and bring to a boil. Remove from heat and adjust seasoning.4. Transfer bread to a large bowl. Add vegetable mixture and mix well. To test consistency, squeeze a bit of stuffing in your hand. If it’s too dry to hold together, add more stock, 1⁄4 cup at a time.5. Loosely fill turkey with stuffing. Tie legs together with butcher’s twine and let sit at room temperature 1 hour. Place remaining stuffing in a casserole dish and dot with remaining 1⁄4 cup butter.6. Heat oven to 425°F. Cook turkey 15 minutes, reduce heat to 350°F, and cook, basting occasionally with drippings, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 2 hours. Let sit 30–45 minutes before carving.

AutumnFennel-Scented Chicken Mousse RouladesServes 6

6 whole, skin-on chicken legs, deboned 1 tsp. sea salt + more to taste 1⁄2 tsp. freshly ground black pepper + more to taste 3⁄4 lb. boneless, skinless chicken breasts, diced 1 large egg white 11⁄2 cups heavy cream + more if needed 2 tbsp. Pernod or brandy 3⁄4 cup chopped fennel fronds 2 tbsp. extra-virgin olive oil 7 cloves garlic, chopped 2 small bulbs fennel, quartered 2–3 cups chicken stock 1⁄4 cup lemon juice 1 tbsp. cornstarch mixed with 2 tbsp. water 1⁄2 cup finely grated parmesan

1. Season chicken legs with salt and pepper; chill.2. Pulse chicken breasts in a food processor to form a paste. Add egg white and pulse again until smooth. Transfer to a bowl set over ice to chill. Beat in 1 cup of the cream, 1⁄3 cup at a time. Stir in 1 tsp. salt, 1⁄2 tsp. pepper, Pernod, and 1⁄2 cup of the fennel fronds. Test seasoning by poaching a spoonful of mousse in simmering water for 3 minutes. Season to taste with salt and pepper; add more cream if too dry.3. Heat oven to 350°F. Lay chicken legs skin side down on work surface and place a heaping 1⁄3 cup of mousse atop center of each. Wrap legs around mousse and place seam side down in a 13" × 9" baking dish.4. Combine oil, garlic, and fennel and season with salt and pepper. Nestle vegetables around chicken. Bring stock to a boil and pour over chicken until three-quarters covered. Cover with foil and bake 20 minutes. Raise heat to 400°F, remove foil, and roast until an instant-read thermometer inserted into chicken registers 165°F, 15–20 minutes.5. Using a ladle or turkey baster, transfer roasting liquid to a saucepan and bring to a boil. Keep chicken covered. Heat broiler.6. Reduce liquid to 1 1⁄2 cups, about 10 minutes. Add lemon juice and remaining 1⁄2 cup cream. Bring to a boil and whisk in cornstarch mixture. Season with salt and pepper and add remaining 1⁄4 cup fronds. Pour sauce over chicken, sprinkle with parmesan, and broil until lightly browned, about 4 minutes.

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Maple-Braised Pork Butt with Roasted Vegetable Hodgepodge Serves 6

Pork Butt 1 tbsp. kosher salt + more to taste 11⁄2 tsp. freshly ground black pepper + more to taste 1 tsp. smoked paprika 5–6 lb. boneless pork shoulder or butt 2 tbsp. olive oil 1 large carrot, cut into 1" pieces 1 large onion, cut into eighths 1 large rib celery, cut into 1" pieces 11⁄2 cups dry white wine 5 cloves garlic, peeled and crushed 3 sprigs flat-leaf parsley 2 sprigs sage 2 sprigs thyme 1 sprig rosemary 1 qt. chicken stock 1⁄4 cup apple cider vinegar 1⁄4 cup maple syrup 2 tbsp. all-purpose flour 2 tbsp. unsalted butter, softened

Hodgepodge 1 lb. small potatoes, halved lengthwise 2 cups blanched, peeled pearl onions 1⁄4 cup olive oil 3 tbsp. maple syrup 1 tsp. kosher salt 1 tsp. thyme 1⁄2 tsp. freshly ground black pepper 5 carrots, cut into 3" pieces 3 cloves garlic, coarsely chopped 3 purple-top turnips, cut into 1⁄2" wedges 1 butternut squash, cut into 3⁄4" pieces

3 tbsp. chopped chives

To make pork butt: 1. Heat oven to 350°F. Combine 1 tbsp. salt, 1 1⁄2 tsp. pepper, and paprika and rub on pork. Heat oil over medium-high heat in an 8-qt. Dutch oven. Sear pork until dark brown, about 4 minutes per side. Remove and set aside.2. Reduce heat to medium. Add carrot, onion, and celery and cook, stirring, until soft, about 7 minutes. Add wine, garlic, and herbs, scraping up brown bits. Bring to a boil and reduce by half, about 6 minutes.3. Return pork and juices to pot. Add stock, vinegar, and syrup and bring to a simmer. Cover and cook in oven until meat is very tender, 3–4 hours.4. Transfer pork to platter and tent with

foil. Strain liquid into a 3-qt. saucepan and discard solids. Raise oven to 400°F.5. Boil liquid until reduced by a third, about 8 minutes. Combine flour and but-ter and whisk into liquid until thickened, about 2 minutes. Boil 2 minutes longer. Season sauce with salt and pepper.To make hodgepodge: 1. In a large bowl, combine all ingredients except chives. Divide between 2 baking sheets and roast, stirring and swapping baking sheets’ positions halfway through, until tender, 40 minutes. 2. Transfer to a bowl and stir in chives. Slice pork and serve with sauce and hodgepodge.

20 SEASONS TO TASTE R Great dishes to make all year

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Whole Wheat Spaghetti with Kale & Beet PestoServes 4

10 tbsp. extra-virgin olive oil + more if needed 3 cloves garlic 1 medium beet, peeled and cut into chunks (7–8 oz.) 1⁄2 bunch lacinato kale, stemmed (3 oz.) 1⁄2 cup grated parmesan + more for serving 1⁄2 cup hazelnuts, toasted and peeled 3⁄4 tsp. kosher salt + more for pasta water 8 oz. whole wheat spaghetti Freshly ground black pepper, to taste 1–2 watermelon radishes, for serving

1. Combine oil, garlic, beet, and kale in a food processor. Pulse until a smooth mixture with some texture forms, adding more oil, if needed, to loosen. Add parmesan, hazelnuts, and 3⁄4 tsp. salt and pulse until nuts are roughly chopped. Transfer to a mixing bowl. 2. Cook spaghetti in well-salted water until al dente. Reserve 1 cup of pasta water, then drain pasta. Return pasta to pot and stir in 1 cup of the beet pesto, adding some pasta water to loosen. (Reserve remaining pesto for another use.) Season pasta with salt and pepper and divide between 4 serving bowls. Using a mandoline or vegetable peeler, shave radishes over top. Serve warm or at room temperature with more parmesan on the side.

Rosemary Fried PotatoesServes 8

3 lb. large organic fingerling potatoes or 8 medium organic Yukon Gold potatoes

3 cups pork lard 1 tbsp. kosher salt 4 sprigs fresh rosemary

1. Put potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer until tender, 10–15 minutes. Drain, peel, and let dry. If using Yukon Gold potatoes, cut in half.2. In a large heavy skillet, heat lard and salt until a deep-fry thermom-eter registers 320°F. Add potatoes and cook, turning frequently, until crisp and golden on all sides, 10–15 minutes. Add rosemary and cook 1 minute longer. Remove potatoes and rosemary and drain on paper towels. Serve immediately.

Cornbread, Apple & Sausage DressingServes 8–10

20 oz. cornbread, cut into 1⁄2" pieces 2 tbsp. olive oil 3⁄4 lb. bulk fresh sweet Italian sausage 4 ribs celery, thinly sliced 2 cloves garlic, minced 1 small bulb fennel, diced 1 small onion, diced 1 tsp. kosher salt + plus more to taste Freshly ground black pepper, to taste

2 baking apples, unpeeled, cored, and cut into 1" cubes (about 3 cups)

1 tbsp. sliced fresh sage 1 tsp. chopped fresh rosemary 1 cup chicken stock 6 tbsp. unsalted butter, cut into

6 pieces + more for greasing 1⁄4 cup finely chopped fresh parsley

1. Heat oven to 425°F. On a sheet pan, toast cornbread, tossing occasionally, until golden at edges, about 20 minutes. Set aside.2. Meanwhile, heat oil in a 12" skillet over medium-high heat. Add sausage and cook, breaking meat up with a wooden spoon, until well browned, about 5 min-utes. Using a slotted spoon, transfer sausage to a large bowl. Add celery, garlic, fennel, onion, and 1⁄2 tsp. of the salt to skillet and season with pepper. Cook, stirring, until vegetables are just tender and turning golden, 5–7 minutes.3. Add apples, sage, and rosemary and cook, stirring, until apples are just turning tender, 5–7 minutes. Stir in stock, butter, and remaining 1⁄2 tsp. salt and bring to a boil. Transfer to bowl with sausage, stir in parsley, and fold in reserved corn-bread. Season with salt and pepper.4. Butter a 3-qt. baking dish and spread dressing evenly in dish. Bake until top is golden brown, about 35 minutes.

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WinterApple Butter TartServes 8

2 Golden Delicious apples, unpeeled, cored, and cut into small chunks

2 McIntosh apples, unpeeled, cored, and cut into small chunks 1 cinnamon stick All-purpose flour, for dusting 1 sheet frozen puff pastry (preferably

all-butter), thawed 2 Cortland apples, unpeeled and cored

with an apple corer 2 tbsp. sugar 1 tbsp. unsalted butter 1⁄4 cup apple jelly or apricot jam

1. Heat oven to 400°F. In a 2-qt. sauce-pan, combine Golden Delicious and McIntosh apples, cinnamon, and 1⁄4 cup water. Cover and cook over medium heat, stirring occasionally, until apples soften, about 15 minutes. Remove and set aside cinnamon. Pass apple mixture through a food mill and return to saucepan. Return cinnamon to saucepan. Cook, stirring, over medium heat until thickened and reduced to approximately 1 cup, about 25 minutes. Transfer to a bowl and cool completely. Discard cinnamon.2. Meanwhile, on a lightly floured surface, roll puff pastry to a 15" × 12" rectangle. Carefully transfer to a parchment-lined baking sheet. Using a paring knife, score a 1⁄2" border all the way around, being care-ful not to cut through pastry. Prick surface inside border all over with a fork; chill.3. Spread apple mixture evenly over chilled pastry, avoiding border. Slice Cortland apples into thin rings and arrange over top. Brush edges with water and sprinkle sugar over apples and border of pastry. Dot with butter and bake until pastry is well browned and apples have curled at edges, about 30 minutes.4. In a small pan, mix jelly with 2 tbsp. water and warm over medium heat until liquid. Brush over warm tart.

Roasted Brussels Sprouts, Apples & BaconServes 8–10

4 slices thick-cut bacon, cut into 1⁄4" pieces 11⁄2 lb. Brussels sprouts, trimmed and halved 2 tbsp. olive oil 1⁄2 tsp. kosher salt + more to taste 2 Golden Delicious or Roxbury Russet apples, cored and cut into 11⁄2" chunks 2 large shallots, peeled and sliced into 1⁄4" wedges Freshly ground black pepper, to taste

1. Heat oven to 400°F. Spread bacon on a large sheet pan and roast, stirring occasionally, until fat has rendered and bacon is golden, about 8 minutes.2. Meanwhile, in a large bowl, toss Brussels sprouts, oil, 1⁄2 tsp. salt, apples, shal-lots, and a few grinds of pepper. Add to sheet pan with bacon, toss to coat, and spread out evenly. Roast, stirring occasionally, until golden brown, 25–30 minutes. Season with salt and pepper.

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Texas-Style Chili Serves 4–6

2 oz. dried ancho chiles, seeded, stemmed, and torn into pieces 2 dried chiles de árbol 3 lb. beef chuck, cut into 1" pieces 1 tsp. kosher salt + more to taste Freshly ground black pepper, to taste 3 tbsp. vegetable oil 2 cloves garlic, chopped 1 medium onion, finely chopped 1 tbsp. ground cumin 2 tsp. oregano 2 cups chicken stock 2 tbsp. masa harina Cayenne, to taste

1. Place chiles in medium bowl with 2 cups boiling water. Let stand until softened and liquid is cool.2. Meanwhile, pat beef dry with paper towels and season with salt and pepper. In a large pot, heat 1 tbsp. of the oil over high heat. Sear half of the beef until browned on all sides, about 6 minutes. Transfer to a plate. Repeat with 1 tbsp. oil and remaining beef.3. Add remaining 1 tbsp. oil to pot. Add garlic and onion and cook over medium-low heat until translucent, 8–10 minutes. Add cumin, oregano, and 1 tsp. salt.4. Drain chiles, reserving liquid. Purée chiles and 1 cup liquid in blender until smooth.5. Add remaining liquid to pot and bring to a boil. Add purée. Rinse blender with some of the stock. Add to pot with beef and remaining stock and bring to a boil.6. Reduce heat to low. Cover and simmer, stirring occasionally, until ten-der, about 2 1⁄2 hours. Uncover and reduce over high heat, about 5 minutes. Move meat aside and stir in masa harina. Simmer until thickened, about 3 minutes. Season with salt and cayenne.

Malaysian Coconut RiceServes 6

2 cups jasmine rice 1 cup canned coconut milk, stirred well 1 tsp. salt 1 6" piece lemongrass, smashed 1 1" piece ginger, peeled and flattened 1 seedless cucumber, peeled and sliced into half moons, for garnish

1. Place rice in a sieve, rinse, and then wash in 3 changes of fresh water.2. In a 2-qt. pot with a tight-fitting lid, place rice, coconut milk, salt, lemongrass, ginger, and 1 1⁄2 cups water. Stir to combine. Bring to a boil, then reduce heat to a bare simmer and cook 15 minutes. Remove from heat, keep covered, and let steam 10 minutes longer. Fluff with a fork, discard ginger and lemongrass, and serve immediately, garnished with cucumber.

Garlic & Chile ShrimpServes 4–6

8 tbsp. unsalted organic butter 1⁄4 cup extra-virgin olive oil 5 cloves garlic, peeled and crushed 1 small fresh red chile, thinly sliced 2 lb. small sustainably harvested shrimp (41–50 count), peeled or unpeeled 1⁄4 cup chopped flat-leaf parsley Kosher salt and freshly ground black pepper, to taste Lemon or lime wedges, for serving

In a large heavy skillet over medium heat, heat butter and oil until butter is melted. Add garlic and chile and cook, stirring, until fragrant, about 3 minutes. Add shrimp and cook, stirring, until just cooked through, about 4 minutes. Stir in parsley and season with salt and pepper. Serve with lemon or lime wedges.

Great dishes to make all year R SEASONS TO TASTE 27

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Roast Duck with Grape Sauce & Crispy ChestnutsServes 2–4

1 medium (5–6 lb.) whole duck, neck, gizzard, and heart reserved Sea salt and freshly ground black pepper, to taste 2 cups chicken stock 2 tbsp. cold unsalted butter 1⁄2 cup minced shallots 1 cup Madeira wine 2 tbsp. honey 2 tbsp. sherry vinegar 1 tbsp. cornstarch dissolved in 1⁄4 cup water 6 bay leaves 2 ribs celery, cut in thirds 1⁄2 lb. seedless green grapes, halved 1⁄2 lb. seedless red grapes, halved 1 lb. fresh or jarred chestnuts, lightly roasted, shelled, skinned, and coarsely chopped

1. With a knife, prick duck skin all over except legs. Without cutting into flesh, score breast skin in crosshatches. Sea-son duck liberally, inside and out, with salt and pepper. Place on a rack set in a roasting pan and refrigerate, uncovered, 1–2 days.2. Bring stock to a simmer in a medium saucepan over medium-low heat. Add neck, gizzard, and heart and simmer 30 minutes. Strain and set aside. If you like, reserve solids for sauce; shred neck meat and finely chop heart and gizzard.3. Melt 1 tbsp. of the butter in a 3-qt. saucepan over low heat. Add shal-lots and cook until soft, 10 minutes. Raise heat to high, add 1⁄2 cup of the Madeira, and cook until reduced by a third. Add reserved stock and, if using, reserved giblets. Cook until reduced by a third. Add honey and vinegar and season with salt and pepper. Whisk in cornstarch mixture and simmer until thickened, about 4 minutes. Set aside.4. Heat oven to 425°F. Let duck sit at room temperature 1 hour. Stuff with bay leaves and celery and place breast side up on a rack in a shallow roast-ing pan filled with 1⁄4" water. Roast 15 minutes. Reduce heat to 325°F and roast 40 minutes. Turn breast side down and roast 40 minutes longer.

Return to breast side up and roast until an instant-read thermometer inserted into breast reads 145°F, 15–30 minutes longer.5. Transfer rack to a cutting board and tent duck with foil. Raise oven to 450°F. Pour drippings from pan into a heatproof measuring cup. Allow fat to rise and skim it off, reserving drippings for future use. Add 1 tbsp. fat to roast-ing pan, reserving remainder. Heat pan over medium-high heat, add grapes, and cook, swirling, until slightly soft, 5–7 minutes. Add remaining 1⁄2 cup Madeira and bring to a boil, scraping browned bits from bottom of pan. Cook until reduced by two-thirds, about 3 minutes. Add reserved sauce and simmer 2 minutes. Add remaining 1 tbsp. butter, transfer to a gravy boat, and keep warm.6. Heat reserved duck fat (about 1 cup) in a 12" skillet over high heat. Fry chest-nuts in 3 batches until golden brown, about 2 minutes each. With a slotted spoon, remove chestnuts and drain on paper towels. Season with salt.7. Place rack back in roasting pan. Roast duck until skin is crisp, 10–15 minutes. Carve immediately and serve with sauce and chestnuts on the side.

28 SEASONS TO TASTE R Great dishes to make all year

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Maple Cake with Cream Cheese FrostingServes 6–8

2 1⁄2 cups all-purpose flour 1 tsp. ground cinnamon 1⁄2 tsp. ground allspice 1⁄2 tsp. ground cloves 11⁄4 tsp. kosher salt 1 cup maple syrup 1⁄2 cup vegetable oil 1⁄4 cup dark brown sugar 1⁄4 cup granulated sugar 1 large egg 11⁄2 tsp. baking soda dissolved in 1 cup

boiling water 16 oz. cream cheese, softened 1⁄2 lb. (2 sticks) unsalted butter, softened 1 lb. (4 cups) confectioners’ sugar

1. Heat oven to 350°F. Grease two 9" round cake pans. In a medium bowl, whisk together flour, cinnamon, allspice, cloves, and 1⁄2 tsp. of the salt. Set aside.2. Using a stand mixer fitted with paddle attachment on medium speed, mix syrup, oil, brown sugar, and granulated sugar until smooth, about 1 minute. Add egg and mix to combine. On low speed, gradually add reserved flour mixture. Stir in baking soda mixture until combined.3. Divide batter between pans. Bake until a knife inserted into center comes out clean, 20–25 minutes. Let cool in pans 15 minutes, then run knife around edges of pan, turn cakes out onto wire rack, and allow to cool completely.4. Using stand mixer fitted with paddle attachment on medium speed, beat cream cheese and butter until fluffy, 2 minutes. Reduce speed to low. Gradually add confectioners’ sugar and remaining 3⁄4 tsp. salt and beat until combined.5. Place 1 cake layer on serving platter and spread 1 1⁄2 cups frosting over top. Place the other layer on top and spread remaining frosting over sides and top.

Italian Dumplings in Broth Serves 4Broth

2 carrots, cut into 2" pieces 1 31⁄2-lb. chicken, cut into 8 pieces 1 rib of celery, cut into 2" pieces 1 medium onion, unpeeled, quartered 1⁄2 tsp. kosher salt + more to taste

Dumplings 1⁄2 cup semolina flour 2 tbsp. softened unsalted butter 1 large egg 4 tbsp. grated parmesan + more for

serving Large pinch of kosher salt Freshly grated nutmeg, to taste Chopped parsley or chervil, for garnish

To make broth:1. Bring broth ingredients and 9 cups water to a boil in an 8-qt. pot. Reduce heat to low and simmer, skimming occasionally, 1 hour 15 minutes. Let cool at least 1 hour.2. Strain through a fine mesh strainer, reserving chicken meat for another use. Cool and skim fat from the broth. You should have 7–8 cups. Return to a clean pot over high heat and reduce by half. Season to taste with salt. Keep hot.To make dumplings:1. Combine flour, butter, and egg in a small bowl and mix thoroughly. Add 4 tbsp. parmesan, salt, and nutmeg. Mix well to form a soft dough. Let rest 15 minutes.2. Bring a small pot of salted water to a boil. Using damp hands, pinch off teaspoon-size pieces of dough and drop into water. Keeping water at a strong simmer, cook dumplings until nearly white in center and cooked through, 15–20 minutes.3. Using a slotted spoon, remove dumplings from water. Place 4 or 5 in each of 4 heated bowls. Ladle broth over top, top with herbs, and serve with parmesan on the side.

30 SEASONS TO TASTE R Great dishes to make all year

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