Serious Eats

1. In a large, heavy saucepan, whisk together egg yolks, brown sugar, and pumpkin purée into a smooth paste. Slowly whisk in cream and then milk until fully combined.
2. Whisk in cinnamon, clove, nutmeg, and star anise, and cook over medium heat, whisking frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes.
3. Push custard through a fine mesh strainer with the back of a spoon or ladle into an airtight container. Stir in bourbon or rye and salt, cover, and refrigerate until completely chilled, at least 6 hours and up to over night. Churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to airtight container, quickly stir in gingersnaps and candied ginger, and firm up in freezer for at least 3 hours before serving.

1. In the bowl of a stand mixer fitted with a paddle attachment, combine egg white with half the powdered sugar. Mix at low speed until sugar disappears into a paste, then gradually sprinkle in the rest. Increase speed to medium and beat until smooth and light, about 2 minutes. If too stiff, thin icing with a few drops of water. Use immediately; keep covered tightly in plastic to prevent icing from drying in bowl. Royal icing can be kept in an airtight container at room temperature up to 12 hours.
2. For Coloring: To dye royal icing with gel paste (see note above), divide into as many bowls as you wish to have colors. Cover each tightly with plastic. Working with 1 bowl at a time, add 1 drop gel paste to a batch of icing, then stir until fully incorporated before adjusting color with more gel. Cover bowls tightly when not in use.

1. Brown the lamb: Pat the lamb cubes dry on all sides with paper towels and season well with salt and pepper. In a large slope-sided sauté pan over medium-high heat, heat the oil until it shimmers. Distribute the meat evenly in the bottom of the pan without crowding it and don’t disturb it for several minutes. If you stir the cubes too soon, they will release water and the meat will boil instead of browning. After 3 or 4 minutes, turn the cubes over and brown them on the other side for another 3 or 4 minutes. Using a slotted spoon, transfer the meat to a bowl and return the pan to the heat. 2. Sweat the vegetables: Add the onion, carrots, and celery, stirring with a flat-edged wooden spatula. As the vegetables cook, water will release and deglaze the pan. Use the spatula to scrape up brown bits from the bottom of the pan. Sweat the vegetables for 4 to 5 minutes. They should be translucent but still a bit firm. 3. Cook the stew: Stir in the flour and allow it to brown lightly for about 2 minutes. Add the lamb stock, continuing to scrape up any brown bits from the bottom of the pan. Stir in the potatoes, bay leaves, thyme, rosemary, and oregano. Return the meat and its collected juices to the pan. Bring the liquid to a boil. Lower the heat to medium and cover the pot. Simmer for 1 1/2 hours, until the meat is fork tender. Discard the bay leaves and transfer the stew to an 8-cup baking dish. 4. Meanwhile, boil the potatoes for mashing: Place the quartered potatoes and salt in a pot and cover them with cold water. Bring the water to a boil, then lower the heat to medium and allow the potatoes to simmer uncovered until cooked through, about 40 minutes. To tell if they are cooked, take a piece out and cut it in half to see if it's soft in the center. 5. While the potatoes are cooking, preheat the oven to 450 degrees. 6. Mash the potatoes: Drain the potatoes, return them to the pot, and stir them over the heat for a couple of minutes. This ensures that they are dry. Rice the potatoes into a mixing bowl. Add the egg yolks, butter, and cream, whisking until the mixture is smooth. Work quickly while the potatoes are hot so they don't become gummy and starchy. Adjust the salt seasoning to taste and allow the potatoes to cool. 7. Top the pie: Fit a large pastry bag with a large star tip. Spoon the mashed potatoes into the bag. Moving in one direction, pipe large rosettes of potatoes over the lamb mixture, in neat row or around the perimeter of the baking dish. Go over your work and pipe rosettes wherever you see any holes—you want to create a good seal. Alternatively, you can dollop the potatoes over the stew and spread them with a spatula to seal it. 8. Bake the pie: Line a baking sheet with aluminum foil. Set the pie on it and bake for 30 to 35 minutes, until the potatoes are nicely browned and the filing is bubbling. Let the casserole rest for 15 minutes; serve with piccalilli on the side if you'd like.  

1. For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Cook pork belly until lightly browned on the bottom, about 3 minutes. Flip pork belly and cook until lightly browned, about 2 minutes longer. Transfer pork belly to a plate and set aside.

2. 2.

   In the same skillet, add garlic and ginger and cook over medium-high heat, stirring, until fragrant. Add star anise and chili (if using), and sugar and cook, stirring, until the sugar is melted and bubbling, about 2 minutes. Add rice wine and bring to a boil, stirring until sugar dissolves, about 2 minutes. Add five spice powder, dark and light soy sauces, and water and bring to a boil.

3. 3.

   Return pork belly to the skillet and reduce heat to low. Cover skillet and cook until pork belly is very tender, at least 1 hour or preferably 2 hours.

4. 4.

   For the Buns and Toppings: Meanwhile, combine peanuts and sugar in a blender or food processor and pulse, stopping to scrape down the sides, until the mixture resembles a coarse powder, about 1 minute.

5. 5.

   Set a steamer over a pot of boiling water. Add buns, cover steamer and cook until buns are heated through and fluffy, about 3 minutes.

6. 6.

   To Serve: Spread pickled mustard greens inside each steamed bun and set a piece of pork belly on top of mustard greens. Top pork belly with a pinch of the chopped cilantro and a sprinkle of the peanut powder. Serve immediately. http://www.seriouseats.com/recipes/2014/04/taiwanese-pork-belly-bun-recipe.html

1. 1.

   For the Granola: In a medium bowl, combine rolled oats, wheat germ, flax seeds (if using), and chia. Toss with a flexible spatula to combine, then stir in buttermilk and melted butter. Cover with plastic or a kitchen towel and set aside until oats are stiff and dry, about 20 minutes (the chia will look a little fuzzy, but that's normal). Stir in sugar and salt, cover, and let stand until the mixture looks loose and damp from the dissolved sugar, about 30 minutes.

2. 2.

   For the Mix-Ins: Meanwhile, adjust oven rack to middle position and preheat to 350°F. Combine pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half-sheet pan and toast until fragrant and just beginning to brown, about 10 minutes. Transfer to a large bowl, toss with oil, then sprinkle with salt; reserve the parchment-lined half-sheet pan. Stir in dried apricots, dried cherries, and dried blueberries too.

3. 3.

   To Bake the Granola: Reduce oven temperature to 300°F. When the sugar has dissolved, scrape oats onto the parchment-lined half-sheet pan and spread into an even layer. Bake until uniformly golden brown and dry to the touch, about 100 minutes, pausing every 25 minutes or so to take the mixture from the oven to stir well with a pair of forks.

4. 4.

   When the oats are golden brown and dry to the touch, transfer to the bowl of fruit and nuts. Toss with a flexible spatula until well combined, then return to the baking sheet and spread in an even layer to cool, about 45 minutes. As soon as the granola has cooled, transfer to an airtight container and store up to 6 weeks at room temperature.

   http://www.seriouseats.com/recipes/2017/06/crispy-homemade-granola-recipe.html

1. Preheat oven to 275°F. Arrange bread cubes on a baking sheet and bake until completely dried, about 45 minutes, then transfer to a large bowl.
2. Increase oven temperature to 350°F.
3. Heat a large skillet on medium heat. Add butter and chorizo, and cook until sausage is crisp and fat is reddish/orange.
4. Stir in paprika, rosemary, and onions, then cook until onions turn translucent. Stir in garlic and olives and cook for one minute until fragrant.
5. Add stock and saffron. Stir to combine, then bring mixture to a simmer.
6. Let cook for five minutes at a bare simmer for flavors to meld.
7. Add salt and sugar as needed. Remove rosemary.
8. Pour broth mixture over bread cubes in mixing bowl and toss with a spatula until well combined.
9. Transfer mixture to a 9 by 13 baking dish, lightly distributing evenly; do not pack down.
10. Bake for 30 minutes or until top is well browned but center is still moist.

1. Preheat oven to 400°F. Lightly grease a baking sheet.
2. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
3. In a small bowl whisk together buttermilk and melted butter.
4. Make a well in the center of dry ingredients. Pour in buttermilk and melted butter. Mix until combined, though still lumpy.
5. Turn dough out onto floured surface. Kneed dough until it just comes together, about 2 minutes. Form dough into a 10 inch circular loaf. Score top of loaf with a large cross.
6. Bake for 40 minutes

Instructions

1. In a large, heavy saucepan, whisk egg yolks, malted milk powder, sugar, and two tablespoons half and half into a smooth paste.
2. Slowly pour in remaining half and half, whisking until yolk mixture is incorporated. Cook over medium heat, whisking frequently, until a custard forms against the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes. Add salt to taste.
3. Pour custard through a strainer into an airtight container and chill at least 8 hours. Churn in ice cream maker according to manufacturer's instructions. Return to container, quickly stir in toffee chunks, and chill in freezer for at least 4 hours before serving.

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Instructions

1. Without shaking the coconut milk can, remove the lid and spoon off a 1/4 cup of the thick cream on top. Transfer this to a 12-inch non-stick skillet, and turn the heat to medium-high. When the fat separates and liquid starts to sizzle, stir in the green curry paste and reduce the heat to medium-low. Cook, stirring occasionally, until the paste is very fragrant, about 3 minutes.
2. Add the green beans and eggplant and stir well with the curry paste. Cook, stirring occasionally, until coated in the curry paste and starting to soften, about 3 minutes.
3. Pour in the remaining coconut milk, stir to combine, and then bring to a boil over medium-high heat. Reduce heat to maintain a steady simmer, and cook for seven minutes. Add the frozen peas and fish pieces, and continue cooking until they are almost cooked through, about 3 minutes.
4. Add fish sauce, chicken stock, and sugar and stir to dissolve sugar. Simmer for 1 minute longer. Remove from off the heat, add most of the Thai basil. Add lime juice to taste. Serve the curry in bowls with white rice on the side. Garnish with remaining Thai basil.

3.2.2885

Instructions

1. Place the rhubarb and sugar in a medium bowl and stir to combine.
2. Cover the bowl with foil and place in the fridge to macerate for 2 days.
3. After two days, position a fine mesh strainer over a small bowl and pour the mixture through to remove the solids. Save for another use or discard the solids.
4. Combine the strained syrup with the vinegar in a pint jar and shake to combine and help dissolve any extra sugar.
5. Serve topped with soda water to taste and store in the fridge.
6. Notes:
7. This really does make a small batch, right around a half pint. Of course, it can easily be scaled up if you have more rhubarb to invest and you already know you’re a fan of shrubs.
8. Your final product will not suffer if the rhubarb macerates for a bit longer than two days.