1111111111 Ingredients

for the jam

1/4 cup dried chopped figs, preferably Mission 1/2 cup port wine 1/4 cup vegetable oil 2 red onions, minced 1 tablespoon Acacia honey 1/2 cup red wine Coarse salt and freshly ground pepper

for the pesto

1/4 cup vegetable oil 1 shallot, chopped 3 cloves garlic, chopped 2 bunches broccoli rabe, trimmed, peeled, and leaves removed, cut into 1/2-inch pieces, leaving florets whole Pinch of crushed red pepper flakes 1 cup homemade or store-bought low-sodium vegetable stock 1 cup extra-virgin olive oil 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup toasted pine nuts 1 tablespoon pine nut oil

to serve
2 thick slices country bread 8 ounces burrata cheese, room temperature

Directions
1. Make the jam: Place figs in a medium bowl and add port wine; let stand 30 minutes. Heat oil in a small saucepan over medium-high heat; add onions and cook, stirring, until translucent, about 3 minutes. Add honey and continue cooking until onions are caramelized and golden, about 2 minutes more. Add soaked figs and their liquid and wine; season with salt and pepper. Let mixture cook until thickened, about 30 minutes. Remove from heat and let cool. 2. Make the pesto: Heat vegetable oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent, about 3 minutes. Add garlic and cook, stirring, 1 minute more. Add broccoli rabe and red pepper flakes; cook, stirring, for 3 minutes. Add vegetable stock and cover; cook until broccoli rabe is tender, about 5 minutes. 3. Remove skillet from heat and strain broccoli rabe mixture. Transfer solids to the jar of a blender along with 1/2 cup olive oil, cheese, pine nuts, and pine nut oil. With the machine running,

slowly drizzle in remaining 1/2 cup olive oil; blend until smooth. Season with salt and pepper. 4. To serve: Preheat broiler. Rub both sides bread sliced with garlic and drizzle with olive oil. Place on a baking sheet and broil, turning, about 1 minute per side. Serve with jam, pesto, and burrata. 2222222222222222222222222222 Prep Time 20 minutes Total Time 20 minutes Yield Serves 4 Add to Shopping List

Ingredients
3/4 pound braciola beef (thinly sliced top round), cut into 4 equal pieces Coarse salt and ground pepper 2 ounces pepper Jack cheese, thinly sliced 1 cup Onion-Pepper Mixture for Beef Rolls 2 teaspoons extra-virgin olive oil 7 ounces spring lettuce mix 1 1/2 teaspoons sherry vinegar

Directions
1. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks. 2. Place a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly). Transfer beef rolls to a plate. 3. Toss lettuce with vinegar and 1 teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.

Cook's Note
To make it easier to brown the meat, secure the toothpicks horizontally through the beef rolls so they lie flat in the pan. 33333333333 Prep Time 15 minutes Total Time 1 hour 40 minutes Yield Serves 10 Add to Shopping List

Ingredients
1/2 cup pure maple syrup, plus more for serving 4 large eggs 3 cups half-and-half 1 1/2 pounds homemade or store-bought cornbread, cut into 1-inch cubes (10 to 12 cups) 1/4 teaspoon salt

Directions
1. Preheat oven to 300 degrees with rack in center. In a large bowl, whisk together eggs, half-andhalf, maple syrup, and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 minutes (bread will break down into small pieces). 2. Pour mixture into an 8-inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour 15 minutes. Let cool 10 minutes. 3. Serve with more maple syrup (and ice cream or heavy cream, if desired) on top. 44444444444

Ingredients
1 pound sweet potatoes 2 1/2 cups all-purpose flour, plus more for dusting 4 teaspoons baking powder 2 tablespoons sugar 1 teaspoon salt 1/4 teaspoon cayenne pepper 8 tablespoons (1 stick) unsalted butter, chilled 1/4 cup milk

Directions
1. Heat the oven to 400 degrees. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 3/4 cups of puree). Set aside. 2. In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal. 3. In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients, and mix until well combined. 4. Place dough on a lightly floured surface; knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes. 555555555555555555555555555

Ingredients
2 cups plus 1 1/2 teaspoons warm water (100 degrees to 110 degrees) 2 1/2 teaspoons active dry yeast 5 3/4 cups bread flour, plus more for dusting 2 tablespoons nonfat powdered milk 4 teaspoons sugar, plus more for sprinkling 1 tablespoon salt 3 tablespoons unsalted butter, melted and cooled 2 cups dark raisins Canola oil, for bowl and plastic wrap 3/4 cup sugar 7 teaspoons cinnamon 1 large egg, beaten 4 tablespoons unsalted butter, melted and cooled 1 large egg white, beaten

Directions
1. In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes. 2. Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours. 3. Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap. 4. Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees. 5. Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

Recipe Reviews
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Ingredients
4 cups all-purpose flour, plus more for dusting 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon sugar 2 sticks (1 cup) unsalted butter, cold, cut into small pieces 1 3/4 cups buttermilk, plus more for brushing

Directions
1. Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining. 2. Pour in the buttermilk; using a rubber spatula, fold buttermilk into the dough, working in all directions and incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky; do not overmix. 3. Turn out the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a floured 2 1/4-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.) 4. Place the biscuits about 1 1/2 inches apart on an unlined baking sheet. Generously brush the tops of biscuits with buttermilk. Bake, rotating sheet halfway through, until the biscuits are golden and flecked with brown spots, 18 to 20 minutes. Transfer biscuits to a wire rack to cool. 777777777777777777777 Prep Time 10 minutes Total Time 55 minutes Yield Serves 6 Add to Shopping List

Ingredients
2 tablespoons unsalted butter, plus more for baking dish 1/2 small yellow onion, diced small (1/2 cup) 1 jalapeno, diced small Coarse salt and ground pepper 2 cups whole milk 2 cups frozen corn kernels, thawed 1/2 cup yellow cornmeal 4 large eggs, yolks and whites separated

Directions
1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish. In a medium pot, melt butter over medium-high. Add onion and jalapeno and season with salt and pepper. Cook until onion is soft, about 5 minutes. Add milk and corn and cook until milk is very hot but not bubbling, about 3 minutes. Whisk in cornmeal and cook, whisking constantly, until mixture is thick, about 2 minutes. Remove from heat and let cool 10 minutes. Whisk in egg yolks. 2. In a large bowl, whisk egg whites until soft peaks form. Fold into corn mixture, then pour into baking dish. Bake spoon bread until browned on top and set in middle, 30 to 35 minutes, rotating dish halfway through. Let cool 5 minutes before serving. 8888888888888

Ingredients
6 ounces buffalo mozzarella 12 squash blossoms 6 salt-cured anchovies, rinsed and torn in half 1 cup cake flour (not self-rising) 1/4 cup plus 2 tablespoons cornstarch 1 tablespoon baking powder Coarse salt 1 cup sparkling water, plus more if needed 3 cups olive oil

Directions
1. Divide mozzarella into 12 equal pieces. Carefully open 1 blossom, and insert 1 anchovy half and 1 mozzarella piece. Twist shut; transfer to a plate, and cover with a damp towel. Repeat with remaining blossoms, anchovies, and mozzarella. 2. Whisk together flour, cornstarch, baking powder, and 1 1/2 teaspoons salt. Whisk in sparkling water. (Batter will be thick; add more water if needed for a pancake-batter-like consistency.) Refrigerate for 20 minutes. 3. Heat oil in a heavy-bottomed skillet (preferably cast-iron) until a deep-fry thermometer reaches 350 to 360 degrees. Dip blossoms into batter. Working in batches, fry blossoms, rolling in oil to coat, until lightly browned and crisp, about 1 minute. Transfer to paper-towel-lined plates; season with salt. 99999999999999

Ingredients
1/2 cup warm water (105 degrees to 115 degrees) 1 quarter-ounce package dry yeast 1 tablespoon sugar 2 cups milk

11 tablespoons unsalted butter, plus more for baking sheet 1 teaspoon salt 6 to 6 1/2 cups all-purpose flour, plus more for kneading 1 tablespoon vegetable oil

Directions
1. Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes. 2. Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115 degrees. or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour. 3. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes. 4. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe. 5. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes. 6. Preheat oven to 375 degrees. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside. 7. Working with one piece of dough at a time, roll out on a lightly floured work surface until 3/4 inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough. 8. Bake until golden brown, 15 to 20 minutes. Serve immediately.