Gingerbread Cookies

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  Ingredients

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• Cookies:
• 11.25 ounces all-purpose flour (about 2 1/2 cups) 
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon ground ginger 
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 3/4 cup butter 
• 2/3 cup granulated sugar 
• 1 large egg 
• 1/4 cup molasses
• 1 1/2 teaspoons vanilla extract
• Icing:
• 3/4 cup powdered sugar
• 2 teaspoons egg white powder 
• 1/8 teaspoon salt
• 1 tablespoon water
• Additional ingredient:
• Sparkling sugar (optional)

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 teaspoon salt, baking powder, ginger, cinnamon, cloves, and allspice, stirring with a whisk. Place butter and granulated sugar in a large bowl, and beat with a mixer at high speed until light and fluffy. Add egg, and beat until well blended. Beat in molasses and vanilla extract. Reduce mixer speed to low. Add the flour mixture to butter mixture; beat just until combined.
3. 3. Shape dough into a 4-inch round, and cover with plastic wrap. Chill for 1 hour. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut out 40 (2 x 3-inch) cookies, rerolling scraps as necessary. Place cookies 1 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 9 minutes or until lightly browned on bottoms. Cool on a wire rack.
4. 4. To prepare icing, combine powdered sugar, egg white powder, and 1/8 teaspoon salt, stirring well. Gradually add 1 tablespoon water, stirring constantly with a whisk until smooth. Decorate cookies as desired. Sprinkle with sugar, if desired. Let the cookies stand on a cooling rack until icing is completely dry (about 1 hour).
5. Finishing flourishes don't require special equipment. First, “flood” cookies by spreading thin frosting with a small offset spatula to coat, if desired. Pipe thicker frosting from a zip-top bag to outline. Use a toothpick to make small dots of icing that act as glue for decorative details like sugar pearls.

Red Velvet Cupcakes

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  Ingredients

• 
  
• Cupcakes:
• 8 ounces cake flour (about 2 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup unsweetened cocoa
• 1/2 cup butter, softened 
• 1 1/4 cups sugar 
• 2 large egg yolks 
• 1 teaspoon vanilla extract
• 1 cup whole buttermilk
• 1 (1-ounce) bottle red food coloring
• 3 large egg whites 
• 1/4 teaspoon cream of tartar
• Baking spray with flour
• Frosting:
• 3 tablespoons butter 
• 1 (8-ounce) block 1/3-less-fat cream cheese 
• 2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• Red food color paste

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, baking soda, baking powder, and cocoa. Place 1/2 cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. Reduce mixer speed to low. Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Stir in red food coloring. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in the remaining egg whites.
3. 3. Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups. Bake at 350° for 23 minutes or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
4. 4. To prepare frosting, place 3 tablespoons butter and cream cheese in a large bowl, and beat with a mixer at medium-high speed until smooth.
5. 5. Add powdered sugar, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; beat until smooth. Add red food color paste to icing; stir.
6. 6. Place frosting in a zip-top plastic bag; seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe on top of cupcakes.
7. Stylish Swirls. Dot the thick frosting with a few drops of red food color paste, and stir gently to give it a swirled appearance. Carefully spoon into a zip-top bag, and pipe out.

Chicken Marsala

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  Ingredients

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• 4 tablespoons butter, divided 
• Cooking spray 
• 1 (8-ounce) package presliced mushrooms
• 2 tablespoons finely chopped shallots
• 1 tablespoon minced fresh garlic
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 3 tablespoons all-purpose flour 
• 3/4 cup fat-free, less-sodium chicken broth 
• 1/2 cup dry Marsala win
• 1/2 cup frozen green peas
• 2 tablespoons half-and-half 
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) 

Preparation

1. Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
4. Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

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  ingredients

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• 1 cup boiling water 
• 1/3 cup sun-dried tomatoes, packed without oil
• 2 teaspoons olive oil, divided 
• 1/2 cup chopped shallots, divided
• 1 1/2 teaspoons sugar 
• 3 garlic cloves, minced
• 2 1/2 tablespoons balsamic vinegar, divided
• 1/2 cup (2 ounces) crumbled goat cheese
• 2 tablespoons chopped fresh basil
• 3/4 teaspoon salt, divided
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup fat-free, less-sodium chicken broth 
• 1/4 teaspoon dried thyme
• 2 teaspoons cornstarch
• 2 teaspoons water

Preparation

1. Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
3. Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
5. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.

Chicken Biriyani

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  Ingredients

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• 3 cups water
• 2 teaspoons salt, divided
• 1/4 teaspoon saffron threads, crushed
• 1 1/2 cups uncooked basmati rice
• 1 (3-inch) cinnamon stick
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces $
• 1 tablespoon vegetable oil $
• 1 cup chopped onion $
• 2 teaspoons curry powder
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 2 serrano chiles, seeded and minced
• 1 cup plain whole-milk yogurt
• 1/2 cup golden raisins
• 1/2 cup chopped dry-roasted cashews $
• 1/4 cup fresh cilantro

Preparation

1. Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
2. Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.
3. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.

Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

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  Ingredients

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• 
  
• pot stickers:
• 1/2 cup dry sherry
• 1/2 cup water
• 1/2 ounce dried shiitake mushrooms
• 3/4 cup finely chopped bok choy (about 1/2 pound)
• 1/3 cup chopped green onions
• 1/4 cup finely chopped water chestnuts $
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon salt
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons grated lemon rind
• 1 teaspoon dark sesame oil
• Dash of hot sauce
• 1/2 pound ground chicken or turkey $
• 24 wonton wrappers
• 2 tablespoons cornstarch
• 1/4 cup vegetable oil, divided $
• 1 cup water, divided
• Sauce:
• 5 tablespoons mirin (sweet rice wine)
• 1/4 cup low-sodium soy sauce
• 1/4 cup seasoned rice vinegar
• 3 tablespoons chopped green onions
• 1 teaspoon chile paste with garlic

Preparation

1. To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.

Quick Chicken-Corn Chowder

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  Ingredients

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• 2 tablespoons butter 
• 1/4 cup chopped onion 
• 1/4 cup chopped celery 
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons all-purpose flour 
• 3 cups 2% reduced-fat milk 
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 (14 3/4-ounce) can cream-style corn 

Preparation

1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

Chicken and Couscous Salad

Ingredients

• Salad:
• 1 1/4 cups fat-free, less-sodium chicken broth $
• 1 (5.7-ounce) box uncooked couscous
• 1 1/2 cups cubed cooked chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced radishes (about 3 large)
• 1/2 cup chopped seeded peeled cucumber $
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted
• Dressing:
• 1/4 cup white wine vinegar
• 1 1/2 tablespoons extravirgin olive oil $
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preparation

1. To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine

Caramelized Tomato Bruschetta

• Ingredients

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• 1 slender baguette (8 oz.) 
• 3 tablespoons extra-virgin olive oil, divided 
• 1 pt. large cherry tomatoes, halved
• About 1/4 tsp. each kosher salt and pepper
• 3/4 cup whole-milk ricotta cheese
• 1 cup small fresh basil leaves

Preparation

1. 1. Heat grill to medium (350° to 450°). Cut 18 thin slices from baguette, each 3 to 4 in. long. Save remaining bread for another use. Set baguette slices on a tray to carry to grill and brush all over with about 1 tbsp. oil.
2. 2. Grill bread with lid down, turning once with tongs, until browned, 1 to 3 minutes total. Transfer to a platter.
3. 3. Heat a large cast-iron skillet or other ovenproof frying pan on cooking grate with grill lid down until water dances when sprinkled on skillet, 8 to 10 minutes. Add 1 1/2 tbsp. oil and spread with a heatproof brush. Pour tomato halves into pan, then quickly turn with tongs so all are cut side down. Sprinkle with 1/4 tsp. each salt and pepper. Cook with grill lid down, without stirring, until juices evaporate and tomatoes are blackened on cut side, 10 to 15 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they're done and transfer to a bowl.
4. 4. Spoon ricotta into a bowl and drizzle remaining 1/2 tbsp. oil on top. Put basil in another bowl. Set out toasts with tomatoes, ricotta, and basil so people can build their own bruschetta. Season with more salt and pepper to taste.

Seashells with Basil, Tomatoes, and Garlic

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  Ingredients

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• 1/3 cup extra-virgin olive oil 
• 2 large garlic cloves, finely chopped
• About 3/4 tsp. kosher salt
• 1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes 
• 3/4 pound medium seashell pasta
• 1/2 cup shaved parmesan cheese
• 1/2 cup thinly sliced fresh basil leaves

Preparation

1. 1. Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.
2. 2. Meanwhile, cook pasta as package directs in a large pot of salted boiling water.
3. 3. Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt.

Heirloom Tomato Salad with Pomegranate Drizzle

Ingredients

• 3 tablespoons extra-virgin olive oil 
• 2 tablespoons pomegranate molasses*
• 2 pounds mixed heirloom tomatoes, sliced 1/4 in. thick
• Sea salt, such as Maldon*, to taste
• 1/2 teaspoon pepper
• 2 tablespoons fresh oregano leaves

Preparation

1. Whisk together oil and molasses. Arrange tomatoes on a platter. Drizzle with oil-molasses dressing. Sprinkle with salt and pepper and scatter oregano on top.
2. 
   

Turkey Soup

Ingredients

• 2 quarts chicken broth
• 1 turkey carcass, all meat removed
• 1 onion, halved, plus 1 onion, minced
• 1 carrot, halved lengthwise, plus 1 carrot, minced
• 1 whole stalk celery, plus 1 more stalk, minced
• 2 bay leaves
• 3 cups dark turkey meat
• 2 garlic cloves, smashed
• 2 tablespoons olive oil
• 1 carrot, minced
• 1 stalk celery, minced
• 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
• 1 tablespoon chopped fresh sage leaves

Directions

Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk, and 1 bay leaf in a large stock pot. Bring to a boil, then simmer about 1 1/2 hours. Finely dice the remaining onion, carrot and celery and reserve.

Dice the turkey meat. Make sure meat pieces are no larger than the size of a soup spoon. (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist.)

Before straining broth, remove large bones and carcass with tongs. Strain the broth through a sieve, covered with wet cheese cloth. Discard the solids. Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat garlic cloves in the olive oil. Allow to brown slightly and add minced carrots, celery, and onion. Sweat over medium-low heat until softened, about 7 or 8 minutes.

Dice the leftover vegetables (here Brussels sprouts, sweet potatoes, and green beans). Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center, and gently push them down. Turn the heat off and cover. Allow to sit and steam for 5 to 7 minutes.

Let simmer for 5 more minutes and serve.

Pizza

Ingredients

• 2 tablespoons sugar
• 1 tablespoon kosher salt*
• 1 tablespoon pure olive oil
• 3/4 cup warm water
• 2 cups bread flour (for bread machines)
• 1 teaspoon instant yeast
• 2 teaspoons olive oil
• Olive oil, for the pizza crust
• Flour, for dusting the pizza peel

Toppings:

• 1 1/2 ounces pizza sauce
• 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
• A combination of 3 grated cheeses such as mozzarella and provolone

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.