Macaroni and Cheese

• Prep Time 30 minutes
• Total Time 1 hour
• Yield Serves 8

Ingredients

• Coarse salt and ground pepper
• 1 pound elbow pasta
• 4 tablespoons butter
• 1 small onion, chopped
• 1/4 cup all-purpose flour (spooned and leveled)
• 4 cups milk
• 1/8 teaspoon cayenne pepper, (optional)
• 1 1/4 cups shredded yellow cheddar cheese (5 ounces)
• 1 1/4 cups shredded white cheddar cheese (5 ounces)
• 8 ounces ham, diced into 1/2-inch pieces
• 2 slices white sandwich bread

Directions

1. Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
4. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Cook's Note

This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.

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Roast Chicken

• Yield Serves 4

Ingredients

• 1 six-pound roasting chicken
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 medium onions, peeled and sliced crosswise 1/2 inch thick
• 1 lemon
• 3 large cloves garlic, peeled
• 4 sprigs fresh thyme
• 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Directions

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

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Turkey Burgers with Zucchini Salad

• Prep Time 30 minutes
• Total Time 30 minutes
• Yield Serves 4

Ingredients

• 2 tablespoons vegetable oil, such as safflower, plus more for grates
• 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
• 1/2 medium red onion, finely chopped
• 3 tablespoons fresh lime juice
• Coarse salt and ground pepper
• 1 1/2 pounds ground turkey (93 percent lean)
• 2 teaspoons chili powder
• 4 ounces pepper Jack cheese, thinly sliced
• 4 thick slices country bread, halved
• 1 avocado, halved, pitted, peeled, and thinly sliced
• Store-bought salsa, for topping (optional)

Directions

1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.

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Strawberry Tart

• Prep Time 30 minutes
• Total Time 2 hours 30 minutes
• Yield Serves 

Ingredients

• For the Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/3 cup sugar
  • 1/4 teaspoon salt

• For the Filling

  • 1 bar (8 ounces) reduced-fat cream cheese, softened
  • 1/4 cup sugar
  • 1 1/2 to 2 pounds strawberries, hulled and halved
  • 1/4 cup seedless red currant jelly

Directions

1. Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
2. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
3. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
4. Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
5. Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
6. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

Cook's Note

To hull strawberries, insert the tip of a paring knife below the strawberry's stem. Gently cut around to remove only the base of the stem and the white core.

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Easy Pie Crust

• Prep Time 40 minutes
• Total Time 1 hour 40 minutes
• Yield Makes 2

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks chilled unsalted butter, cut into pieces

Directions

1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

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Crumb Topping

• Prep Time 10 minutes
• Total Time 1 hour 45 minutes
• Yield Makes 2 cups

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup light-brown sugar
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 1/2 sticks chilled unsalted butter, cut into pieces

Directions

1. In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
2. Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

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Fruit Pie with Crumb Topping

• Prep Time 15 minutes
• Total Time 1 hour 45 minutes
• Yield Serves 8

Ingredients

• 5 cups blueberries
• 3/4 to 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1/2 Crumb Topping
• Easy Pie Crust

Directions

1. Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
2. Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

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Strawberry "Bandanna" Tart

• Yield Makes one 9-inch tart
  Serves 8 to 10

Ingredients

• 8 cups strawberries (about 3 pounds), hulled and sliced 1/4 inch thick
• 1 cup granulated sugar
• 1/3 cup cornstarch
• All-purpose flour, for dusting
• Pate Brisee
• 1 large egg
• 1 tablespoon water
• Fine sanding sugar, for sprinkling

Directions

1. Combine strawberries and sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir.
2. Preheat oven to 450 degrees. On a lightly floured work surface, roll out half the dough into an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Prick bottom with a fork. Spread strawberry mixture over dough.
3. On a lightly floured work surface, roll out remaining dough into an 11-inch square. Cut out shapes as desired (keeping at least a 2-inch border). If dough becomes too soft to work with, refrigerate until firm. Carefully place dough over filling, and trim any overhanging dough. Press edges to seal.
4. Whisk together egg and water, and brush egg wash over top crust. Sprinkle with sanding sugar.
5. Place tart on a baking sheet, and bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let cool completely before unmolding. Cut into squares, and serve.

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Barbecued Chicken

• Prep Time 20 minutes
• Total Time 30 minutes
• Yield Serves 4

Ingredients

• 1/2 cup ketchup
• 1 teaspoon hot sauce
• 1/3 cup cider vinegar
• 3 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1/2 cup light-brown sugar
• 1/4 cup molasses
• 1 cut-up chicken (3 pounds)
• 1 tablespoon vegetable oil
• Coarse salt and ground pepper

Directions

1. Heat grill to medium. Simmer sauce ingredients (first 7 ingredients listed above) in a small saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7 minutes. Divide barbecue sauce between two bowls; use one for basting and set aside the other for serving.
2. In a large bowl, toss chicken with vegetable oil; season well with coarse salt and ground pepper.
3. Lightly oil grates; place chicken on grill. Cover grill; cook, turning frequently, until chicken registers 165 degrees (160 degrees for breast) on an instant-read thermometer, 10 to 15 minutes. Uncover grill; continue cooking, basting frequently with sauce, until chicken is glazed thoroughly, 3 to 4 minutes more. Serve with remaining sauce.

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Jam Cupcakes with Chocolate Frosting

Just one bite reveals the sweet surprise inside these treats.

• Prep Time 25 minutes
• Total Time 45 minutes, plus cooling
• Yield Makes 12

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup plus 2 tablespoons whole milk
• 1 cup confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup seedless raspberry jam
• 12 raspberries, for garnish

Directions

1. Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
2. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
4. Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

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