Ingredients: 1 large (123g) Roma tomato, cored 1/4 large (71g) white onion 6 medium (60g) chiles anchos, stemmed and seeded 1/3 cuplard or vegetable oil 1/3 cup(22g) animal crackers 1/4 cup(40g) raw almonds 1/4 cup(35g) raisins 1 tablespoon(10g) untoasted sesame seeds 1 whole star anise 2 tablespoonsDiamond Crystal or 3 1/2 teaspoons Morton (15g) kosher... » read more
Ingredients: 5 ouncesComté 5 ouncesblue cheese 6 ouncestriple-crème Brie 5 ouncesfresh chèvre 1 (3.5-ounce) bar of dark chocolate with hazelnuts 3 ouncesdark chocolate truffles 3 ounces60% chocolate-covered cherries 1 (3.5 ounce) bar of bittersweet dark chocolate, preferably 70% Biscotti (plain or pumpkin-spiced), for serving Gingersnaps or ginger tea cookies, for serving Directions: Slice the Comté... » read more
Ingredients: For the soup: 1 poundtomatoes of choice (about 4 medium-sized), cleaned 1/2 poundkabocha squash, skin and seeds removed (yields about ⅓ pound) 2 small carrots, skin removed 2 small shallots, skin removed 2 garlic cloves, peeled 2 red jalapeños or Thai chiles (add more for a spicier soup), cleaned 1 small knob galangal, skin... » read more
Ingredients: 4 tablespoonsunsalted butter 3 pounds(about 20 stalks) celery, chopped 2 medium potatoes, peeled and diced 1/2 teaspoonkosher salt, plus more to taste 5 cupschicken stock 1/2 cuppesto Directions: In a large Dutch oven or heavy-bottomed soup pot, add the butter. Cook the butter over medium-high heat, swirling the pan occasionally, until the butter begins... » read more
Ingredients: 3 cupsunsweetened applesauce 1 cup(2 sticks) unsalted butter, divided 1½ cupsall-purpose flour 1/2 teaspoonbaking powder 1½ teaspoonsbaking soda 1½ teaspoonskosher salt 1/3 cupgranulated sugar 1/3 cup(packed) light brown sugar 1 large egg, room temperature 2 teaspoonsvanilla paste or extract 1½ cups(heaping) bitter- or semisweet chocolate chips or chunks (I used 64% cacao), plus more... » read more
Ingredients: 1 small butternut squash, halved and seeded Neutral oil, such as vegetable or grapeseed Breast milk, formula, or filtered water, as needed 1 (10-ounce) bag frozen spinach 2 medium apples, peeled, cored, and cut into 1-inch chunks Directions: Prep the butternut squash purée: Heat the oven to 400°F. Rub the squash all over with... » read more
Ingredients: Stock 2 tablespoonsunsalted butter 1 poundfresh, shell-on shrimp, shells and meat separated 2 quartswater 3 sprigsfresh thyme 3/4 cupdark Jamaican rum, such as Myers 1 Vidalia onion, quartered Zest of 2 limes 1 tablespoonOld Bay Seasoning 1 teaspoonkosher salt 1 teaspoonfreshly ground black pepper Bisque 2 tablespoonsextra-virgin olive oil 1 cuproughly chopped celery 2... » read more
Ingredients: 4 bone-in, skin-on chicken thighs 1 tablespoonextra-virgin olive oil Kosher salt 4 small yellow onions, halved and peeled 2 to 3 small apples (such as Stayman Winesap, Fuji, or Mutsu), cored and halved 8 sprigsfresh thyme Freshly ground black pepper 1 cupchicken or vegetable stock 1 cupdry hard cider Bread, noodles, or potatoes, for... » read more
Ingredients: 4 large eggs 2 (15-ounce) cans (3½ cups) pumpkin purée 1 cuplight brown sugar 1 cupplus 2 tablespoons granulated sugar Kosher salt 3 tablespoonsmolasses 3 tablespoonsbourbon or dark rum (optional) 3 teaspoonsground cinnamon 3 teaspoonsground ginger 1/4 teaspoonground nutmeg 1/4 teaspoonground cloves 1 cupheavy cream 3/4 cupwhole milk, more as needed 2 unbaked 9-inch... » read more
Ingredients: Neutral oil, such as canola Eggs (as many as you want to eat) Salt Freshly ground black pepper (optional) Directions: Get a large cast-iron skillet very, very hot on the stovetop over medium-high heat—it should be just starting to smoke, or close to it. Pour in enough oil to coat the bottom of the... » read more