Yield: About 90 to 100 pieces.

Ingredients

2 (8-ounce) cans crescent-roll dough

2 (8-ounce) packages cream cheese, at room temperature

1 ¼ cups granulated sugar

1 teaspoon vanilla extract

½ cup unsalted butter, melted

3 tablespoons ground cinnamon

Heat the oven to 350.

Unroll 1 sheet of dough (from 1 can) to cover the bottom of an ungreased 9-by-13 inch glass baking dish. Press the perforations together to seal.

Using an electric mixer, beat the cream cheese and ¾ cup sugar in a bowl on medium speed until smooth, about 2 minutes. Beat in the vanilla. Spread the cream-cheese mixture over the dough in an even layer.

Carefully unroll the second sheet of dough over the cream cheese mixture. Pinch the perforations together to seal.

Pour the melted butter evenly over the top, making sure no surface area is left untouched. In a small bowl, mix the remaining ½ cup of sugar with the cinnamon, then dust over the melted butter.

Bake until the edges are set, 35-40 minutes. When gently shaken, the cheesecake should wobble only slightly at the center. Let cool for 30 minutes, then refrigerate for another 30 minutes or overnight. It’s important to chill the cheesecake, or it will be too soft to cut.

Slice the cheesecake into 1-inch square pieces. Refrigerate until it's time to serve.

Yield: 4 servings

Ingredients

5 tablespoons olive oil

2 tablespoons plus 2 teaspoons sherry vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

¼ teaspoon red-pepper flakes

Kosher salt and black pepper

1 ½ pound boneless, skinless chicken thighs, cut into 3-inch pieces

2 medium onions, thinly sliced (about 4 cups)

¾ pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)

½ cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped

¼ cup grated parmesan or pecorino

Bread or cooked pasta, for serving

Preparation

In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.

Heat a 12-inch skillet over medium-high until very hot, 1 ½ to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes or more, stirring every minute or so. Add the mushrooms, season with salt, and stir, to combine. (It will look crowded, and that’s okay.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.

Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edge of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.) Add remaining 2 teaspoons sherry vinegar. Top with parsley and cheese. Serve with bread or pasta.

3 to 4 servings by Melissa Clark

Ingredients

3 tbl. apple cider vinegar, 1 ½ tsp. honey, 1 medium red onion thinly sliced, 1 ½ tsp. kosher salt, 1 to 2 cloves grated or minced garlic, 1 tsp. ground coriander, ½ tsp. freshly ground black pepper, 2 lbs. chicken thighs (4 to 6 thighs), 2 ½ tbl. Olive oil, 12 ounces sweet potato (1 large) peeled and cut into ½-inch cubes, 1 large yellow or orange bell pepper (thinly sliced), 1 ½ tbl. chopped fresh sage, ¾ tsp. Sweet paprika, ⅛ tsp. Cayenne, ⅛ tsp. ground allspice, cilantro leaves for serving.

Step 1

In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.

Step 2

In a large bowl, mix together 1 tsp. Salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.

Step 3

Heat oven to 425 degrees. In a large bowl, toss together 2 tbl. oil, sweet potato, pepper, remaining onion, sage, remaining ½ tsp. Salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.

Step 4

Add remaining ½ tbl. oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)

Step 5

Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not the chicken). Drizzle chicken (but not vegetables) with 2 tsp. Liquid from the onion-vinegar mixture. Cook 15-20 minutes longer. Serve with remaining onion-vinegar mixture and cilantro.

This recipe comes from missionaries in West Africa and can be easily adapted based on what ingredients you have available. It is written to serve 4 over either brown or white rice.

1. Three cups (1.5 lbs.) ½ inch cubed white or dark chicken. If the chicken is raw season with salt and pepper cook and on high until cooked through. You can also begin with cooked chicken.

2. Mix in 1 can each of cream chicken and cream of celery. Add curry to fit your desired level of taste.

3. Bring to a boil and then turn down to simmer for 2-4 hours until the chicken begins to fall apart. Turn up heat if you are hitting a deadline and need the chicken shredded more quickly. Add milk or water to the curry as needed to thin it out and turn it into a sauce.

4. Offer the following toppings to your curry with an encouragement to your eaters to try the mixture of tastes and textures with at least one bite:

• Thinly sliced celery.

• Either fresh or canned mandarin oranges.

• Redskin peanuts.

• Shredded coconut.

• Raisins.

• Grapes.

Yield: 4 servings

Time: 30 minutes

Ingredients

1 large bunch of cilantro

1 large bunch parsley

2 scallions, very finely chopped

1 jalapeno, seeded and very finely chopped

1 to 2 garlic cloves

½ teaspoon fine sea salt

2 tablespoons red wine vinegar, more to taste

½ cup extra-virgin olive oil, more for serving

4 Haas avocados, peeled, pitted, and sliced

4 teaspoons capers, drained

Flaky sea salt and black pepper

Preparation

Step 1: Reserve a cup of whole cilantro leaves; finely chop the rest of the leaves and tender stems. Transfer chopped leaves to a medium bowl.

Step 2: Reserve a cup of whole parsley leaves; finely chop the rest of the leaves and tender stems. Transfer chopped parsley to the bowl with the cilantro. Add scallions, jalapeno, garlic, fine salt, and vinegar. Stir in oil. Taste and add more salt, vinegar or both, if needed.

Step 3: Scatter the whole cilantro and parsley leaves over 4 serving plates. Fan the avocados out on top, and sprinkle lightly with the fine salt to taste. Spoon the herb dressing over the avocado, making sure to include the oil in the bowl, and top with capers. Sprinkle with flaky sea salt and black pepper and serve.

Yield: 4 servings

Ingredients For the Marinade and Sauce

½ cup soy sauce

¼ cup gochujang

¼ cup light brown sugar

1 tablespoon plus 1 teaspoon white sesame seeds, plus more for serving

2 tablespoons oil such as grapeseed, avocado, or sunflower

1 teaspoon toasted sesame oil

2 cloves minced garlic

1 (2-inch) piece of ginger, finely grated or minced

2 scallions, thinly sliced

Ingredients For the Pork and Vegetables

1 pound boneless pork chops, tenderloin or loin, thinly sliced

1 tablespoon oil such as grapeseed, avocado, or sunflower

4 ounces (about 1 ½ cups) thinly sliced shitake mushrooms

½ cup thinly sliced radishes

8 ounces snow peas, strings removed and halved crosswise

Cooked rice or lettuce leaves for serving

Preparation

1. Make the marinade: Add marinade ingredients to a medium bowl and whisk until combined. In a small bowl, reserve half the marinade at room temperature for serving.

2. Add pork to the marinade in the medium bowl and refrigerate for at least 30 minutes and up to 2 hours.

3. In a large skillet over medium-high heat, add the neutral oil. Once the oil is hot, add mushrooms. Let seer, stirring once or twice, until just tender and caramelized, 4 to 7 minutes.

4. Raise the heat to high. Add pork along with its marinade, radishes, snow peas, and all but 2 tablespoons of the scallions to pan. Let cook, stirring often, until the pork is just cooked through, about 3 to 5 minutes. (Take care not to overcook it; it won’t brown, and it may look slightly pink inside).

5. Garnish with reserved scallions and sesame seeds, and serve hot over rice with reserved marinade for drizzling.

Serving 4-6 by Mrs. Jack DeRoo

Ingredients

½ lb. Gruyere cheese, shredded

1 lb. Swiss cheese

½ cup flour

1 tsp nutmeg

1 tsp. Black pepper

½ teaspoon garlic powder

2 cups dry white wine

1 loaf French bread

Step 1

In a mixing bowl dredge cheeses in a mixture of flour, nutmeg, pepper, and garlic powder.

Step 2

Pour wine into saucepan; heat over low heat,, to the point that air bubbles rise to the surface. Do not cover or boil. Add cheese mixture by handfuls, stir and thoroughly blend after each addition. Stir until smooth, thick, and bubbly.

Step 3

Pour into fondue pot or non-stick pot; keep warm over low heat. Dunk bread, with fork, into melted cheese.

By Darlene Zimmerman

Yield: 7 servings
Time: 35 minutes

Ingredients

4 tablespoons reduced-sodium soy sauce

3 tablespoons hoisin sauce

3 tablespoons brown sugar

¾ cup plus 3 tablespoons water, divided

¼ teaspoon black pepper

½ teaspoon red-pepper flakes

1 pound beef sirloin steak, cut into thin strips

3 cloves garlic, peeled, minced

¼ cup cornstarch

3 tablespoons oil

5 cups broccoli florets

1 cup green onions, cut into 1-inch lengths

3 ½ cups hot, cooked, brown rice

Preparation

1. In a bowl, whisk together soy sauce, hoisin sauce, brown sugar, 3 tablespoons of water, black pepper, and red-pepper flakes; set aside. In a separate bowl, toss together beef, garlic, and cornstarch; set aside. Cook rice according to package directions.Heat oil in a large skillet or wok on medium-high heat and add beef and garlic mixture. Cook, stirring constantly, 3 to 4 minutes or until beef is no longer pink. Remove beef from skillet and cover to keep warm. Add ¾ cup water to skillet to release the fond (flavorful bits found on the bottom of pans after browning meats or vegetables), add broccoli and cover. Cook 3 to 6 minutes or until broccoli is crisp-tender.

2. Return beef to skillet and soy sauce mixture. Stir constantly, allowing sauce to thicken slightly, about 2 to 3 minutes. Add green onions. Remove from heat and stir to combine. Serve stir-fry over hot brown rice.

By Diana Henry

Yield: 4 to 6 servings

Ingredients

8 bone-in, skin-on chicken thighs

Flaky sea salt and black pepper

2 tablespoons olive or peanut oil

1 large white or yellow onion, chopped

2 green or red bell peppers, halved, seeded, and sliced

2 ½ cups chicken stock

2 red Fresno chiles or jalapenos, halved, seeded, and chopped

1 3-inch cinnamon stick, broken in half

3 garlic cloves, finely grated

1 teaspoon ground cumin

1 (15-ounce) can black beans, rinsed

⅓ pound cherry tomatoes, halved

1 cup basmati rice, rinsed in a sleeve until the water runs clear

Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado

Preparation

1. Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it a good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and saute until just starting to soften, about 5 minutes. Season w/ salt and pepper.

2. In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapenos, cinnamon, garlic, and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer (it’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skinside up.

3. Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle w/ cilantro.

4. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream, and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper.

By Melissa Clark

Yield: About 2 cups

Ingredients

10 ounces fresh baby spinach or 1 (10 ounce) package frozen chopped spinach

¾ cup sliced scallions, whites and greens

½ cup plain Greek yogurt, preferably whole milk

½ cup cream cheese, softened

½ cup chopped dill

2 tlbs. chopped parsley

2 fat garlic cloves, passed through a press or minced

2 tlbs. freshly squeezed lemon juice, plus more to taste

1 tsp. finely grated lemon zest

1 tsp. Ground cumin

¾ teaspoon kosher salt, plus more to taste

¼ tsp. Freshly ground black pepper, plus more to taste

2 tlbs. extra virgin olive oil, plus more to garnish

Urfa or Aleppo pepper flakes, for garnish (optional)

Preparation

1. If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let it cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it’s very dry, then set aside.

2. In a blender or food processor, combine scallions, yogurt, cream cheese, dill parsley, garlic, 2 tsps. Lemon juice, zest, cumin, ¾ tsp. Salt, and ¼ tsp. pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.

3. Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.

4. Just before serving taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa of Aleppo pepper flakes, if desired.

Yield: 4 servings

Time: 25 minutes

Ingredients

Blackened seasoning, (either homemade or store bought)

4 (5 to 6 ounce) skinless whitefish filets, such as snapper, catfish, trout, of tilapia

1 tablespoon olive oil

1 tablespoon unsalted butter

Sliced scallions, for garnish

Lemon wedges, for serving

Preparation

1. Pat the fish filets dry, then sprinkle enough seasoning over both sides to completely coat. Allow the fish to sit for 15 minutes at room temperature.

2. While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce the heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.

3. Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium high. Add the fish filets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.

4. Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with scallions. Serve immediately with lemon wedges for squeezing over the fish.

Yield: 8 servings

Ingredients

Unsalted butter, for greasing the pan

Kosher salt and black pepper

1 pound spaghetti

2 tablespoons olive oil

1 large onion, chopped

2 tablespoons minced garlic (about 5 cloves)

2 tablespoons chopped fresh thyme or rosemary, or 1 teaspoon dried

1 ½ teaspoons dried oregano, plus more for serving

¼ teaspoon fresh red-pepper flakes, plus more to taste

1 pound ground beef (at least 85-percent lean)

1 (32-35 ounce jar marinara sauce

½ cup fresh basil or parsley leaves, chopped, plus more for serving

1 cup/8 ounces ricotta cheese

¾ cup grated Parmesan

1 large egg

2 cups/8 ounces shredded low-moisture mozzarella

Preparation

1. Heat the oven to 350 degrees and grease a 9-by-13 inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti, cook until 1 minute shy of al dente.

2. While the water comes to a boil, heat the olive oil in a large, heavy bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1 ½ teaspoons of salt and a few grinds of black pepper, and cook for 1 minute.

3. Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.

4. In a small bowl, combine the ricotta, ½ cup Parmesan, egg, and ¼ teaspoon salt.

5. Transfer half the pasta and sauce to baking dish and smooth into even layer. Dollop the ricotta mixture on the pasta in large spoonfuls, then sprinkle 1 cup mozzarella on top. Add the rest of the pasta and sauce to the pan.

6. Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle remaining mozzarella and ¼ cup Parmesan on top. Bake uncovered for 5-10 minutes.

7. Cool for 5 minutes, then serve with more chopped basil, oregano, red-pepper flakes, if desired. Slice the spaghetti into large squares and serve hot or warm.

Yield: 4 to 6 servings

Time: 50 minutes

Ingredients

2 tablespoons unsalted butter

1 large yellow or red onion, finely chopped

Kosher salt and black pepper

3 celery stalks, chopped

8 garlic cloves, smashed and chopped

2 cups chicken stock

¾ cup white wine

2 to 2 ¼ pounds boneless, skinless chicken thighs

½ lemon, juiced (about 1 ½ tablespoons)

1 teaspoon red-pepper flakes

1 (10-ounce) package frozen cut spinach

1 (12-ounce) jar marinated artichoke hearts, drained

½ cup cream cheese

½ cup finely chopped fresh dill

4 to 6 scallions, thinly sliced, for topping

Grated Parmesan Cheese, for topping

Preparation

1. In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt and cook, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.

2. Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.

3. Reduce the heat to maintain a low simmer and simmer uncovered for 20 minutes.

4. Add the frozen spinach, and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.

5. Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using 2 forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper, if necessary.

6. Divide the stew among bowls, and top with scallions and Parmesan.

Yield: 4 servings

Time: 1 hour plus marinating

Ingredients

1 ½ pounds chicken thighs and drumsticks

1 ¼ pounds small Yukon Gold potatoes, halved and cut into ½ inch slices

1 ½ teaspoons kosher salt, more as needed

½ teaspoon black pepper, more as needed

2 tablespoons harissa (or use another thick hot sauce, such as sriracha)

½ teaspoon ground cumin

4 ½ tablespoons extra-virgin olive oil, more as needed

2 leaks, white and green parts only, halved lengthwise and thinly sliced

½ teaspoon lemon zest (fr/om ½ lemon)

⅓ cup plain yogurt (do not use Greek yogurt)

2 ounces baby arugula

Chopped fresh dill, as needed

Lemon juice, as needed

Preparation

1. Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin, and 3 tablespoons of oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

2. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 ½ tablespoons oil.

3. Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over the pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

4. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

5. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over the mixture. Drizzle with oil and lemon juice and serve.

Yield: 4 servings

Ingredients

1.5 pounds bone-in, skin-on chicken thighs and/or drumsticks

1.24 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

3 teaspoons kosher salt

¾ teaspoon freshly ground black pepper

2 tablespoons harissa

¼ teaspoon ground cumin

4.5 tablespoons olive oil, plus more as needed

2 leeks, white and light green parts halved lengthwise, rinsed and thinly sliced

½ teaspoon lemon zest

1 cup plain yogurt, preferably whole milk

1 clove of garlic

1 cup mixed soft fresh herbs, such as dill, parsley, mint, and/or cilantro leaves

Preparation

1. Combine the chicken and potatoes in a large bowl. Season them with 2 ½ teaspoons of salt and ½ teaspoon of pepper. In a small bowl, whisk together the harissa (or sriracha), cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.

2. Meanwhile in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1 ½ tablespoons olive oil.

3. Heat the oven to 425. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet and roast for 20 minutes. Then toss the potatoes lightly and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes.

4. While the chicken cooks, place the yogurt in a small bowl. Crate the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper.

5. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.