platessmall

table ofcontents 3 Deviled Egg & Pickled Beets

3 Fried Fingerling Potatoes with Tarragon Sauce

3 Butternut Squash, Ricotta, and Sage Crostini

4 Blue Cheese – Bacon Focaccia

4 Korean Steak Tartare

4 Thyme Gougeres

5 Fried Chickpeas

5 Togarashi Popcorn

5 Salt & Vinegar Potato Chips

6 Mini Crab Cakes w/ Blender Hollandaise

7 South Indian Lentil Cakes w/ Raita

7 Salmon Tartare

8 Peperonata w/ Ricotta Crostini

8 Scrambled Eggs, Avocado, and Smoked Salmon on Toast

9 Lamb Tagine w/ Chickpeas and Apricots

9 Spicy Seattle Tuna Rolls

10 Swedish Meatballs

10 Anchovy & Roasted Garlic Vinaigrette

11 Lamb and Shrimp Kebabs served with Red Harissa Sauce

11 Cilantro-Scallion Bread

Deviled Eggs and Pickled BeetsACTIVE: 45 MInuTES ToTAL: 91/2 HouRS

12 SERVINGS You’ll want to pickle the beets a day ahead.

2 large beets, trimmed 1/2 cup red wine vinegar 3 tablespoons sugar 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 2 whole cloves 1 bay leaf 1/4 teaspoon coarse sea salt plus more 12 hard-boiled eggs, peeled 1/4 cup mayonnaise 2 teaspoons prepared white horseradish Sliced chives

Preheat oven to 400°. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45–55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1” slices. Transfer to a wide, shallow container. Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 tsp. sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally. Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 Tbsp. strained beet-pickling juice, horse- radish, and a pinch of salt. Spoon or pipe mixture into each egg white. Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.

Fried Fingerling Potatoes with Tarragon SauceACTIVE: 25 MInuTES ToTAL: 40 MInuTES

12 SERVINGS Fried capers lend a light, salty crunch to these addictive little bites.

1 pound small fingerling potatoes 1/4 cup kosher salt 1 large egg yolk, room temperature 1 teaspoon fresh lemon juice Coarse sea salt 1/2 cup plus 11/2 tsp. extra-virgin olive oil 1 tablespoon finely chopped shallot 1/2 teaspoon finely chopped fresh tarragon Freshly ground black pepper 1 1/2 tablespoons drained capers, patted dry Vegetable oil or grapeseed oil (for frying)

Bring potatoes, 1/4 cup kosher salt, and 8 cups water to a boil in a large saucepan and cook until potatoes are tender, about 12 minutes. Drain; let cool completely. Halve potatoes lengthwise. DO AHEAD: Can be made 1 day ahead. Cover and chill. Whisk egg yolk, lemon juice, and a pinch of sea salt in a small bowl. Gradually whisk in 1/2 cup olive oil until mayonnaise forms. Stir in shallot and tarragon. Season to taste with pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Heat remaining 1 1/2 tsp. olive oil in a small skillet over medium-high heat. Add capers and fry, stirring often, until crisp and golden, 2–3 minutes. using a slotted spoon, transfer capers to paper towels to drain. DO AHEAD:Can be made 4 hours ahead. Let stand at room temperature. Pour vegetable oil into a large pot to a depth of 2”. Attach a deep-fry thermometer to side of pot. Heat oil over medium heat until thermometer registers 375°. Working in batches, fry potatoes until crisp and dark golden brown, 3–4 minutes. Drain on paper towels. Season lightly with sea salt. Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.

Butternut Squash, Ricotta, and Sage CrostiniACTIVE: 20 MInuTES ToTAL: 50 MInuTES

12 SERVINGS This one’s got it all: bright fall colors and sweet-savory appeal.

1 2 pound butternut squash, peeled, seeded, cut into 1/2” cubes (about 4 cups)

3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling

1 1/2 teaspoons packed) light brown sugar Coarse sea salt and freshly ground

black pepper 24 fresh sage leaves 3/4 cup fresh ricotta 1/2 teaspoon finely grated lemon zest 12 3/8” thick baguette slices, toasted Fresh lemon juice

Preheat oven to 425°. Toss squash, 2 Tbsp. oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet. Heat 1 1/2 Tbsp. oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1–2 minutes. using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. DO AHEAD: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving. Spread 1 Tbsp. of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.

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Blue Cheese-Bacon Focaccia ACTIVE: 25 MInuTES ToTAL: 2 HouRS 15 MInuTES

12 SERVINGS For the softest dough, use a potato ricer or simply mash the potatoes until smooth.

2 1/4 teaspoons (1 package) active dry yeast 1/2 teaspoon honey 4 1/2 cups (or more) all-purpose flour 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 8 tablespoons extra-virgin olive oil, divided,

plus more for brushing 1 cup riced or mashed boiled russet

potatoes 5 ounces bacon (about 4 thick-cut strips),

cut crosswise into 1/2” pieces 2 ounces blue cheese, crumbled (1/2 cup) 1 tablespoon fresh rosemary sprigs

Dissolve yeast and honey in 1/2 cup warm water (110°–115°) in a small bowl. Let sit until foamy, about 10 minutes. Combine 4 1/2 cups flour, salt, and pepper in a large bowl. Add the yeast mixture, 6 Tbsp. oil, potatoes, and 1 cup warm water. Mix with a wooden spoon un-til almost in-corporated, then finish mixing with your hands. Transfer dough to a floured work surface and knead until smooth, 4–6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic). Brush a large bowl with oil; place dough in bowl. Cover with plastic wrap and place in a warm, draft-free area. Let rise until doubled, about 1 hour. Meanwhile, heat a large skillet over medium-high heat. Add bacon and cook until it is light golden but not crisp. Transfer to paper towels to drain. Preheat oven to 425°. Brush a 17x11x1” baking sheet with oil. Press dough into pan. Press with your fingertips all over, forming dimples. Drizzle remain-ing 2 Tbsp. oil over. Bake focaccia for 10 minutes. Sprinkle cheese over, then bacon and rosemary. Return to oven and bake until golden brown, 12–15 minutes longer. Let cool for 10 minutes in pan. Slide bread onto a wire rack to cool completely. Slice into 2x1” pieces.

Korean Steak TartareACTIVE: 30 MInuTES ToTAL: 30 MInuTES

12 SERVINGS The combination of crisp Asian pear and toasted sesame oil gives this stalwart a modern twist.

1 Asian pear, cored, quartered 1 1/4 teaspoons fresh lemon juice, divided 2 tablespoons finely chopped scallions 2 tablespoons reduced-sodium soy sauce 2 teaspoons toasted sesame seeds, divided 1 1/2 teaspoons toasted sesame oil 1 garlic clove, finely grated 1/8 teaspoon freshly ground black pepper 8 ounces filet mignon, cut into very small

cubes (about 1/8”) Kosher salt 2” pieces of chives

Peel 1 pear quarter; cut into very small cubes (about 1/8”). Place in a small bowl and toss with 1/4 tsp. lemon juice. Cut remaining pear quarters into thin slices. Place in a medium bowl and toss with remaining 1 tsp. lemon juice. Whisk scallions, soy sauce, 1 tsp. sesame seeds, sesame oil, garlic, and pepper in a medium bowl. Add filet mignon and pear cubes and gently toss until just combined; season to taste with salt. neatly spoon tartare over pear slices. Sprinkle with remaining 1 tsp. sesame seeds and garnish with chives.

Thyme Gougères

MAKES ABOUT 55 These ethereal, savory puffs are easily frozen and reheated. Serve half the yield from this recipe at the party, and save the rest for another time. Feel free to mix and match any semisoft melting cheese such as Gruyère, cheddar, or Fontina with any hard cheese such as Asiago, Parmesan, or Manchego.

1/4 cup (1/2 stick) unsalted butter 1 cup all-purpose flour Large pinch of cayenne pepper Large pinch of kosher salt 1 cup plus 3 Tbsp. grated Gruyère 1/2 cup grated Asiago 2 teaspoons fresh thyme leaves plus more

for garnish 5 large eggs

Preheat oven to 400°. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 tsp. thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed. Spoon dough into a pastry bag fitted with a 1/2” tip or a plastic bag with 1/2” cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1”–1 1/4” rounds, spacing 1” apart. Whisk remaining egg with 1 Tbsp. water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 Tbsp. Gruyère. Garnish each with a few thyme leaves. Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20–25 minutes. Let cool slightly and serve. DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325° oven until hot, 10–15 minutes.

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Fried Chickpeas

6-8 SERVINGS For the crispiest results, dry the chickpeas before frying.

2 teaspoons smoked paprika 1 teaspoon cayenne pepper 6 tablespoons extra-virgin olive oil 2 15-ounce cans chickpeas, rinsed, drained,

patted very dry Kosher salt 2 teaspoons finely grated lime zest

Ingredient InfoSmoked paprika is available in better supermarkets.

Combine paprika and cayenne in a small bowl and set aside. Heat oil in a 12” skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes. using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.

Togarashi Popcorn

6-8 SERVINGS Look for shichimi togarashi, a Japanese seasoning mix, at Japanese markets and savoryspiceshop.com.

1/4 cup (1/2 stick) unsalted butter 3 garlic cloves, minced 1/3 cup popcorn kernels 2 tablespoons vegetable oil 1 teaspoon toasted sesame oil 1 teaspoon shichimi togarashi

Melt butter in a small saucepan over medium heat. Add garlic; stir 1 minute. Remove from heat. Cover; keep warm. Heat kernels and both oils in a large covered pot over medium-high heat; cook until almost all kernels have popped. Transfer popcorn to a large bowl. Drizzle garlic butter over popcorn; toss to coat. Sprinkle togarashi over; toss again.

Salt-and-Vinegar Potato Chips

6-8 SERVINGS The perfect crunchy potato chips—at home.

5 Yukon Gold potatoes (about 1 3/4 lb.) Vegetable oil (for frying) Kosher salt 1 tablespoon (approx.) vinegar powder

using a mandoline, thinly slice potatoes (just under 1/8” thick). Let soak in a bowl of warm water for 5 minutes. Drain; repeat. Pat potatoes very dry. Meanwhile, pour oil into a large pot to a depth of 1 1/2”. Attach a deep-fry thermometer to side of pot; heat oil over medium heat to 320°. Working in batches of about 20 slices and returning oil to 320° after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3–4 minutes. using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and 1/4 tsp. vinegar powder.

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Mini Crabcakes

24 SERVINGS These mini crab cakes are bite-size and incredibly easy to prepare. To make them look like the photo on the left, prepare them in mini muffin tins as the recipe directs. For crab cakes that look like the photo on the right (or if you don’t have a mini muffin tin) roll them in panko and pan fry.

The mini crab cakes above on the right—pictured with our Blender Hollandaise—are made according to this recipe, however they are pan-fried rather than baked in muffin tins. To pan fry them, chill the crab mixture for 30 minutes to allow it to set. Then roll 1 rounded tablespoon portions of of the chilled crab mixture in the panko-Parmesan mixture, and pan-fry the crab cakes in a skillet of melted butter set over medium-high heat.

8 ounces cream cheese, room temperature 3/4 cup finely grated Parmesan cheese,

divided 1 large egg 1/4 cup sour cream 1 teaspoon finely grated orange peel 1/2 teaspoon finely grated lemon peel 4 teaspoons plus 2 tablespoons chopped

fresh chives, divided 1/4 teaspoon coarse kosher salt Large pinch of cayenne pepper 6 ounces fresh lump crabmeat, picked over,

patted dry, coarsely shredded 1 cup panko (Japanese breadcrumbs) 1/4 cup (1/2 stick) unsalted butter, melted, plus

more for pans Fresh chives, cut into pieces

SPECIAL EQUIPMENT: 2 mini muffin pans

using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over). Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes. Arrange crab cakes on serving platter; sprinkle with chives.

Blender Hollandaise

12 SERVINGS Chef Eric Ripert’s five-minute blender version is fear-free and perfect to serve with eggs Benedict, asparagus, or crab cakes—no sweat.

11/4 cups (2 1/2 sticks) unsalted butter, cubed 2 large egg yolks 2 tablespoon fresh lemon juice, plus more Kosher salt and freshly ground black

pepper

Fill a blender with hot water; set aside. Melt butter in a small saucepan over medium heat until foam-ing. Remove pan from heat. Drain blender and dry well. Put egg yolks and 2 tablespoon. lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately.

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South Indian Lentil Cakes with Raita

2-4 SERVINGS At Philadelphia’s Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.

Raita 1 head of garlic 1 tablespoon extra-virgin olive oil Kosher salt, freshly ground pepper 1/4 teaspoon cumin seeds 1 cup plain low-fat yogurt 1/4 cup finely chopped, peeled, seeded

cucumber 1 teaspoon chopped fresh cilantro 1 teaspoon chopped fresh mint 1 teaspoon minced seeded jalapeño 1/2 teaspoon (or more) fresh lemon juice

Lentil Cakes 1/2 cup mixed dried legumes (such as lentils

and whole mung beans) 1/4 cup basmati rice 1 garlic clove, minced 1 teaspoon chopped peeled fresh ginger 1/2 jalapeño, seeded, minced 1 cup leaves from pea tendrils, arugula, or

spinach, chopped 1/2 cup peas (from about 8 ounces peas in

pods), chopped 1/4 cup chopped fresh cilantro 1/4 cup chopped scallions 3 tablespoons chopped fresh mint 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 tablespoons extra-virgin olive oil, divided

RaitaPreheat oven to 450°. Cut top 1/2” off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact. Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill. Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.

Lentil CakesRinse legumes; place in a medium bowl with rice. Add water to cover by 3”. Let legumes and rice soak at room temperature for 3-5 hours. Drain legumes and rice; transfer to a food proces-sor. Add garlic, ginger, and jalapeño. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in tendrils and next 6 ingredients. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4”-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter. Divide raita among plates; top with roasted garlic cloves. Place 2 cakes on each plate.

Salmon TartareACTIVE: 40 MInuTES ToTAL: 40 MInuTES

4 SERVINGS Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

1 8-oz. boneless salmon fillet, skinless 1/4 cup finely diced, seeded cucumber 1 tablespoon fresh lime juice 1 1/2 teaspoon minced fresh chives 1 1/2 teaspoon minced fresh cilantro 1 1/2 teaspoon grapeseed or vegetable oil 1 1/2 teaspoon minced, seeded jalapeño 1 1/2 teaspoon minced shallot 3/4 teaspoon minced peeled fresh ginger 1/2 teaspoon Asian sesame oil 1/4 teaspoon (scant) lime zest Kosher salt and freshly ground black

pepper Thick-cut potato or tortilla chips

Place salmon on a plate; freeze until well chilled, about 20 minutes. Thinly slice salmon lengthwise into 1/8”-wide sheets. Cut each sheet into 1/8”-long strips. Cut strips crosswise into 1/8” cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

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Peperonata with Ricotta Crostoni

8 SERVINGS Chef Nancy Silverton adds homemade tomato sauce to this pepper stew, then bakes it for extra flavor and texture. To finish, she sprinkles it with sea salt.

Peperonata 1/2 cup extra-virgin olive oil 1 large red onion, halved, cut into 1/4”-thick

slices (about 2 1/2 cups) 1/4 cup thinly sliced garlic cloves 2 teaspoons kosher salt, divided, plus more

for seasoning Freshly ground black pepper 2 red bell peppers, seeded, cut into 1/4”-

thick slices 2 yellow bell peppers, seeded, cut into

1/4”-thick slices 2 orange bell peppers, seeded, cut into

1/4”-thick slices 1 tablespoon Sherry vinegar 1 tablespoon dried oregano 2 teaspoons sugar 1 cup Basic Tomato Sauce 1/2 cup pitted Arbequina or Niçoise olives

Assembly 3 t ablespoons thinly sliced flat-leaf parsley

leaves, divided 2 cups D.I.Y. “Ricotta” or store bought 4 Crostoni Bagnati, halved diagonally High-quality extra-virgin olive oil Maldon sea salt or fleur de sel Freshly ground black pepper

PeperonataPosition a rack in middle of oven; preheat to 375°. Heat oil in a large skillet over medium heat. Add onion, garlic, 1 teaspoon salt, and a pinch of pepper; cook, stirring occasionally, until onion and garlic are translucent but not browned, 7-8 minutes. Add pep-pers and remaining 1 teaspoon salt; cook, stirring occasionally, until peppers begin to soften, about 5 minutes. Add vinegar, oregano, and sugar; stir for 1 minute. Add tomato sauce; stir for 2 minutes. Season peperonata with salt and pepper. Spread peperonata in an even layer in a 13x9x2” baking dish. Bake for 10 minutes. Remove from oven; stir in olives. Return to oven; bake until top is browned in spots and peppers are nicely roasted, about 45 minutes. Let cool at least 10 minutes.

AssemblyDivide peperonata among shallow bowls; sprinkle with 2 tablespoons parsley. Mound ricotta on top of Crostoni Bagnati. Drizzle with high-quality olive oil and top with a pinch of sea salt, pepper, and 1 tablespoon parsley. Rest 1 toast on each bowl.

Scrambled Eggs, Avocado, and Smoked Salmon On ToastACTIVE: 20 MInuTES ToTAL: 20 MInuTES

2-4 SERVINGS This open-face sandwich makes a great meal or snack morning, noon, or night.

3 tablespoon minced fresh chives, divided 2 tablespoon crème fraîche (optional) 6 large eggs 2 tablespoon (1/4 stick) unsalted butter Kosher salt and freshly ground black

pepper 4 large or 8 small slices sourdough, whole

wheat, or pumpernickel bread, toasted 1 avocado, halved, pitted, peeled, and diced 1 tablespoon fresh lemon juice 4 ounces thinly sliced smoked salmon

Whisk 2 tablespoon chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside. Place 2 slices toast on each plate. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 tablespoon chives, and season to taste with pepper.

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8

Lamb Tagine with Chickpeas and Apricots

6-8 SERVINGS Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron.

3/4 cup dried chickpeas 5 garlic cloves (2 whole, 3 chopped) 1 large cinnamon stick, broken in half 2 tablespoons olive oil 3 pounds 1” cubes lamb shoulder Kosher salt and freshly ground black

pepper 1 large onion, diced 5 teaspoons Ras-el-Hanout spice blend 1 tablespoon chopped peeled ginger 1 cup canned diced tomatoes with juices 2 1/2 cups (or more) low-salt chicken stock 1/2 cup halved dried apricots Steamed couscous Chopped fresh cilantro

Place chickpeas in a medium saucepan. Add water to cover by 2”. Let soak overnight. Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2”. Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside. Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to me-dium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras-el-Hanout, and ginger. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes. Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper. Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

Spicy Seattle Tuna RollsACTIVE: 40 MInuTES ToTAL: 40 MInuTES

MAKES 8 The Seattle Mariners serve tuna “Ichirolls” in honor of all-star Ichiro Suzuki

4 green Thai chiles, stemmed, coarsely chopped

1 tablespoon plus 1 teaspoon grated peeled fresh ginger

1 tablespoon toasted sesame seeds 1 garlic clove, coarsely chopped 1/2 teaspoon kosher salt plus more for

seasoning 1/4 cup sunflower or vegetable oil 2 teaspoons toasted sesame oil 1 teaspoon distilled white vinegar 1 pound sashimi-grade yellowfin tuna fillets,

cut into 1/8” cubes 4 toasted dried nori sheets, halved

lengthwise 1 1/2 cups (about) cooked short-grain rice,

cooled Assorted fillings, such as sliced scallions,

English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms

Ingredient Info: Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.

Purée chiles, ginger, sesame seeds, garlic, and 1/2 tsp. salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat. Place nori sheets on a work surface with short side facing you. Spread about 2 rounded Tbsp. rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as “glue” to seal.bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.

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Swedish Meatballs

6-8 SERVINGS Smörgås Chef, a restaurant in New York City’s West Village, serves these meatballs with jammy lingon-berries and whipped potatoes.

1 cup fresh breadcrumbs 2 1/3 cups low-salt beef stock, divided 4 tablespoons unsalted butter, divided 1 cup minced onion 2 thick slices bacon, minced 1 pound ground beef 3/4 pound ground pork 3 large eggs, lightly beaten 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons sugar 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 2 tablespoons all-purpose flour 2 tablespoons sour cream, whisked

Ingredient InfoBuy lingonberry preserves, a Scandinavian favorite and classic accompaniment to meatballs, at, yes, IKEA or swedensbest.com.

Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 Tbsp. butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl. Wipe out pan and return to medium heat. Add bacon and cook until crisp. using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. using a 1 Tbsp. measure, roll meat mixture into balls; transfer to a rimmed baking sheet.

Melt 1 Tbsp. butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 Tbsp. butter between batches, brown meatballs on all sides, about 6-8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 Tbsp. drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.

Anchovy & Roasted Garlic Vinaigrette

MAKES 1 1/4 CUPS This one’s got it all: bright fall colors and sweet-savory appeal.

1 head garlic 4 anchovies, chopped 2 tablespoons parsley, chopped 2 tablespoons Sherry vinegar 1 tablespoon fresh lemon juice 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons sugar 1/2 teaspoon crushed red pepper flakes 3/4 cup extra-virgin olive oil 1/4 cup vegetable oil Salt and pepper Cucumbers, peeled, seeded and sliced Tomatoes, sliced

Test-Kitchen TipSoak and drain salt-packed anchovies before using. If oil-packed, just drain.

Halve head of garlic crosswise and wrap in foil, cut side up. Roast in a 450° oven until tender, about 45 minutes. Let cool, then squeeze cloves into a medium bowl. Add anchovies; mash with a fork into paste. Whisk in chopped parsley, Sherry vinegar, fresh lemon juice, Dijon mustard, sugar, and crushed red pepper flakes, then extra-virgin olive oil and vegetable oil. Whisk until combined. Season with salt and pepper. Serve over tomato slices or peeled, seeded cucumber slices.

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Lamb and Shrimp Kebobs

MAKES 24 Two seemingly disparate ingredients are a winning combination in what Rowe calls the “ultimate play on American surf-and-turf.”

1 1/4 pounds boneless leg of lamb or top round, cut into 1” cubes

2 teaspoons kosher salt, divided 4 garlic cloves, minced 1 cup coarsely grated red onion 1/2 cup chopped fresh cilantro 1 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly ground black pepper 1 pound large shrimp (about 20), peeled,

deveined, coarsely chopped Vegetable oil (for brushing) Red Harissa

Special equipment:You will need 24 short flat wooden skewers to grill the kebabs.

Preheat oven to 400°. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45–55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1” slices. Transfer to a wide, shallow container. Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 tsp. sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrig-erate overnight, turning occasionally. Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 Tbsp. strained beet-pickling juice, horse- radish, and a pinch of salt. Spoon or pipe mixture into each egg white. Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.

Red Harissa

MAKES 3 CUPS Serve this bright, spicy purée with kebabs or grilled shrimp.

3 large red bell peppers 2 1/2 tablespoons white wine vinegar 4 garlic cloves, crushed 2 red jalapeños or Fresno chiles, stemmed,

seeded, chopped 1 teaspoon ground cumin 1 teaspoon kosher salt plus more for

seasoning 1/4 teaspoon freshly ground black pepper plus

more for seasoning 1/4 cup extra-virgin olive oil

Roast peppers in broiler or directly over gas flame, turning occasionally, until charred all over. Transfer to a large bowl, cover, and let stand 15 minutes. Stem, peel, and seed peppers; coarsely chop. Place peppers, next 4 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Purée until very smooth. With machine running, gradually add oil. Season to taste with additional salt and pepper, if desired.

Cilantro Scallion Bread

MAKES 12

These savory swirls are easy to prepare and taste best served warm.

2 teaspoons active dry yeast 2 teaspoons Kosher salt, divided 2 teaspoons sugar, divided 1 3/4 cups plus 3 tablespoons all-purpose flour 4 tablespoons unsalted butter, chilled, cubed 1 large egg plus 1 yolk 1 1/4 cups coarsely chopped scallions 1/2 cup coarsely chopped fresh cilantro 1/2 cup sesame seeds 1 tablespoon black sesame seeds 3 tablespoons olive oil plus more for bowl

and brushing

Ingredient info:Black sesame seeds can be found at better supermarkets and at Asian and Indian markets. Line a baking sheet with parchment paper. Pour 1/2 cup warm water (105°-115°) into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over; let stand until mixture bubbles, about 10 minutes. Place flour, butter, remaining 1 teaspoon salt, and remaining 1 teaspoon sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down sides. Knead on medium speed until dough is soft and smooth, about 5 minutes. Form dough into a ball; transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour. Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl; stir in all sesame seeds and 3 tablespoons oil and set aside. Preheat oven to 350°. Roll dough into a 18x9” rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 3/4” dough swirls. Trans-fer dough swirls to prepared baking sheet; brush with oil. Bake until golden brown, about 30 minutes.

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