Roast Chicken With Sweet Potatoes and Chickpeas

Ingredients:

• 1 4-pound chicken, cut into 8 pieces
• 2 medium sweet potatoes (about 2 pounds total), cut into wedges
• 1 large red onion, cut into wedges
• 1 15-ounce can chickpeas, rinsed
• 6 cloves garlic, peeled and smashed
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons cumin seeds
• kosher salt and black pepper
• 1/2 cup pesto

Directions:

1. Heat oven to 400° F. Toss the chicken, potatoes, onion, chickpeas, garlic, oil, paprika, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet (leaving the chicken on top). Roast until the vegetables are tender and an instant-read thermometer inserted in the thickest part of a breast and thigh registers 165° F, 50 minutes to 1 hour, 10 minutes.
2. Serve the chicken and vegetables with the pesto.

Chicken With 40 Cloves of Garlic

Ingredients:

• 1 3 ½- to 4-pound chicken

• kosher salt and black pepper

• 40 cloves peeled garlic (from 3 to 4 heads)

• 2 sprigs oregano

• 1 lemon, quartered

• 1 tablespoon olive oil

Directions:

1.Heat oven to 450° F. Place the chicken in a large cast-iron or other ovenproof skillet; tie the legs with kitchen twine and season with 1 teaspoon each salt and pepper. 

2.Roast for 30 minutes

Add the garlic, oregano, and lemon to the skillet; drizzle with the oil. Continue to roast, tossing the garlic and lemon once, until a thermometer inserted into the thickest part of a thigh registers 165° F, 25 to 30 minutes more. Let rest 10 minutes before carving.

3.Discard the oregano sprigs. Serve the chicken with the garlic and lemon.

Braised Pork Chops with Cipollini and Olives

INGREDIENTS:

1. 1/4 cup extra-virgin olive oil
2. Four 3/4-pound pork shoulder blade chops, each 1 1/4 inches thick
3. Salt and freshly ground black pepper
4. 6 ounces Black Forest Bacon—sliced 1/2 inch thick, cut into 1-inch pieces
5. 1 medium onion, finely chopped
6. 5 large garlic cloves, finely chopped
7. 2 rosemary sprigs
8. 4 whole cloves
9. 1/2 cup plus 1 tablespoon dry red wine
10. 2 cups chicken stock
11. 1 pound unpeeled baby cipollini onions
12. 2/3 cup assorted olives, including Niçoise olives, rinsed
13. 3 tablespoons chopped parsley

DIRECTIONS:

1. Preheat the oven to 325°. In a skillet, heat 1 tablespoon of the oil. Season the pork with salt and pepper and add 2 chops to the skillet. Cook over moderately high heat, turning once until browned, 6 minutes total. Transfer to a roasting pan and repeat with 1 more tablespoon of oil and the remaining 2 chops.
2. Add the bacon and the remaining 2 tablespoons of oil to the skillet; cook over moderate heat until the bacon is lightly browned. Add the onion and garlic, cover and cook over low heat, stirring, until softened. Add the rosemary and cloves and cook for 1 minute. Add 1/2 cup of the wine and boil over high heat for 1 minute. Add the stock and bring to a boil.
3. Pour the bacon mixture over the pork chops. Cover the roasting pan with foil and bake for 45 minutes. Turn the chops, cover and cook for 30 minutes longer.
4. Meanwhile, in a saucepan of boiling salted water, cook the onions until barely tender, 4 minutes. Transfer to a plate and let cool, then trim and peel the onions.
5. Add the onions and olives to the roasting pan, nestling them in the liquid. Bake uncovered for 20 minutes.
6. Transfer the pork, onions, and olives to a platter, cover with foil and keep warm. Discard the cloves. Set the pan over high heat and boil the liquid until reduced to 3/4 cup, 5 minutes. Add the remaining 1 tablespoon of red wine to the sauce and pour it over the chops. Sprinkle with parsley and serve.

SUGGESTED PAIRING

An aromatic Nebbiolo is great with the dish.

Milk-Braised Pork Chops with Mashed Potatoes and Gravy

INGREDIENTS:

1. 2 tablespoons extra-virgin olive oil
2. Six 8-ounce well-marbled boneless pork loin chops
3. Kosher salt
4. Freshly ground pepper
5. 1 large onion, chopped
6. 1 large carrot, chopped
7. 2 celery ribs, chopped
8. 5 garlic cloves, smashed
9. 2 cups chicken stock or low-sodium broth
10. 5 thyme sprigs
11. 5 bay leaves
12. 2 1/2 cups whole milk
13. 3 pounds baking potatoes, peeled and cut into 1-inch pieces
14. 1 cup heavy cream
15. 6 tablespoons unsalted butter
16. 2 tablespoons all-purpose flour

DIRECTIONS:

1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the pork chops with salt and pepper and add them to the casserole. Cook over moderately high heat, turning once, until golden, about 7 minutes total. Transfer the chops to a plate.
2. Add the onion, carrot, celery, garlic and a generous pinch each of salt and pepper to the casserole and cook over moderately high heat, stirring, until the vegetables just start to soften, about 5 minutes. Add the stock, thyme, bay leaves and 2 cups of the milk and bring to a simmer. Return the pork chops to the casserole, cover and braise over very low heat until tender, about 2 hours.
3. Meanwhile, in a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender, about 20 minutes. Drain. Add the cream and 4 tablespoons of the butter to the saucepan and warm over low heat until the butter is melted. Pass the potatoes through a ricer into a bowl, then stir in the warm cream-butter sauce. Season the mashed potatoes with salt and pepper; keep warm.
4. Transfer the pork chops to a platter and cover with foil. Spoon 4 cups of the braising liquid and vegetables into a blender, discarding the bay leaves, thyme sprigs and remaining vegetables and liquid. Puree the vegetable sauce until smooth.
5. In a medium saucepan, melt the remaining 2 tablespoons of butter over moderately high heat. Whisk in the flour and cook until bubbling. Whisk in the vegetable sauce and the remaining 1/2 cup of milk; cook over moderate heat, whisking, until the gravy is thickened and no floury taste remains, about 10 minutes. Season with salt and pepper. Serve the chops with the mashed potatoes and gravy.

SUGGESTED PAIRING

Bright, medium-bodied Barbera d’Alba.

Classic Meatloaf

INGREDIENTS:

• 2 Tbsp unsalted butter
• 1 cup of minced onion
• 1 celery rib, minced
• 1 Tbsp minced garlic
• 1 carrot, minced
• 1/2 cup of minced green onion, including the onion greens
• 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 2/3 cup ketchup, divided 1/3 and 1/3
• 1 1/2 pounds of ground beef (chuck)
• 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
• 1 cup fresh bread crumbs
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves

METHOD:

1 Preheat oven to 350° F, with a rack in the middle.
2 In a large, heavy skillet, melt the butter on medium heat until foamy. Add the minced onion, celery, carrot, garlic, and green onions and cook, stirring occasionally, for 5 minutes. Cover the skillet and cook for an additional 5 minutes, until the carrots are tender, stirring occasionally. Add the salt, freshly ground black pepper, Worcestershire sauce, and 1/3 a cup of the ketchup. Cook for 1 more minute. Remove from heat and let cool to the touch.
3 In a large bowl, use your clean hands to combine the ground beef, spicy ground pork sausage, eggs, breadcrumbs, the cooked vegetables from step 2, and parsley.
4 Press mixture into a loaf pan with 2-inch high sides, or form the mixture into a free standing loaf and place in a rimmed roasting pan. Cover the loaf with the remaining ketchup.
5 Bake the meatloaf in a 350°F oven for 1 hour, or until the internal temperature of the meatloaf reaches 155°F. Let rest for 10 minutes. Then gently remove by lifting with a spatula to a serving plate, and slice to serve.

Pork Chops with Ginger Pear Sauce

INGREDIENTS:

• 4 pork chops
• Salt
• 2 Tbsp canola or other vegetable oil
• 2 Tbsp unsalted butter
• 1/3 cup minced shallots
• 2 Tbsp minced ginger
• 1 large pear (anjou, bartlett, or bosc), peeled and diced
• 1 1/2 cups chicken stock
• 3 Tbsp cider vinegar
• 2 Tbsp honey
• 1/4 to 1/2 teaspoon minced fresh rosemary
• Freshly ground black pepper

METHOD:

1 Salt the pork chops well and let them sit at room temperature while you chop all the vegetables and the pear. Make a few cuts in the outer fat layer of the pork chops, all the way through to the meat, to prevent them from curling up when you cook them. Heat the oil in a large frying pan over medium-high heat until shimmering.

2 Working in batches as to not crowd the pan, when the oil is hot, pat the pork chops dry with paper towels and lay them in the pan. Sear the chops until nicely browned, about 3-5 minutes depending on how hot your burner is. Turn the pork chops over and sear on the other side for a minute or two. Then lower the heat and cook until done, 5 to 15 minutes, depending on the thickness of the chops. Remember you no longer need to cook pork well done. The recommended minimum temperature for cooked pork is now 145°F in the U.S.  (Use the finger test for meat if you don't have a meat thermometer.) When done, remove the pork chops from the pan to a plate to rest.

3 When the pork is done, remove all but 1 tablespoon of the oil from the pan. Add the butter, shallots and ginger and toss to combine. Cook this for 1 minute, then add the chopped pear and toss to combine. Cook another minute. Add the chicken stock, vinegar and honey and bring to a rolling boil. Boil vigorously until the liquid is reduced by 2/3, about 4-6 minutes. Turn off the heat and add the rosemary and some black pepper. Add salt to taste.

Serve the pork chops with the sauce on the side.

Smoked Ham with Apple-Riesling Sauce

INGREDIENTS:

1. One 18-pound bone-in smoked ham, skin removed and fat scored in a crosshatch pattern
2. 2 cups water
3. 1 bottle Riesling, preferably off-dry
4. 6 red apples such as Paula Red or Empire—halved, cored and skin peeled in stripes
5. 2 tablespoons unsalted butter
6. 6 scallions, coarsely chopped
7. 1 teaspoon hot paprika
8. 2 tablespoons Calvados
9. Salt

DIRECTIONS:

1. Preheat the oven to 325°. Set the ham fat side up in a large roasting pan. Add the water to the pan and bake for 2 hours.
2. Pour the wine over the ham. Roast for 30 minutes. Increase the oven to 350°. Baste the ham and arrange the apples around it. Roast for 35 minutes; baste once more. Remove the apples, then peel and chop.
3. Bake the ham for 1 hour and 15 minutes, basting frequently, until an instant-read thermometer registers 170°. Transfer to a carving board; let rest for 15 minutes.
4. Strain the pan juices into a bowl and skim off the fat. In a deep skillet, melt the butter. Add the scallions and paprika; cook over moderately high heat until the scallions are softened. Add the Calvados. Using a long match, carefully ignite the Calvados; let the alcohol burn off. Add the apples and pan juices and cook until the apples are just heated through. Season the sauce with salt. Carve the ham and serve with the sauce.

Slow-Smoked Turkey with Cane Syrup-Coffee Glaze

INGREDIENTS:

1. 2 gallons water
2. 1 cup apple cider vinegar
3. 1/2 cup ground coffee, preferably chicory coffee
4. 1 large onion, halved
5. 12 large thyme sprigs, tied together
6. 1/4 cup kosher salt
7. 1 tablespoon black peppercorns
8. 2 cups light brown sugar or 3 cups cane syrup (see Note)
9. One 11-pound turkey
10. About 3 cups hickory chips
11. Vegetable oil, for brushing

DIRECTIONS:

1. In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil.
2. Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours.
3. Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid.
4. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a cutting board and let rest 20 minutes before carving.

Fluffy Baked Mashed Potatoes

Ingredients:

• 2 pounds Yukon Gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch pieces
• 1 cup whole milk, at room temperature
• 4 ounces cream cheese, at room temperature
• 8 tablespoons (1 stick) unsalted butter, at room temperature, cut into pieces, plus more for the baking dish
• kosher salt and black pepper
• 3 large eggs, lightly beaten

Directions:

1. Heat oven to 400° F. Fill a large pot with the potatoes and 1 inch of water. Bring to a simmer, cover, and steam until very tender, 18 to 22 minutes. Strain and return the potatoes to the pot.
2. Add the milk, cream cheese, butter, 2 teaspoons salt, and ½ teaspoon pepper to the potatoes and mash until smooth. Fold in the eggs; transfer to a buttered 8-by-8-inch or another 2-quart baking dish. Bake until set and golden, 25 to 30 minutes (or 40 minutes if refrigerated before baking).

Peel and Eat Shrimp

Ingredients:

• 8 tablespoon unsalted butter
• 1 lemon (thinly sliced)
• 2 tablespoon rosemary leaves
• ½ teaspoon crushed red pepper flakes (or to taste)
• 4 clove garlic (peeled and minced)
• ½ cup freshly squeezed lemon juice
• ¼ cup Worcestershire sauce
• ¼ cup hot sauce (or to taste)
• 1 pound medium to large shrimp (unpeeled)
• 1 pinch kosher salt
• 1 pinch freshly cracked black pepper

Directions:

Heat a large (at least 12-inch) cast-iron skillet over medium-high heat. Add butter, and cook until melted and foamy, but do not let it brown. Add the lemon slices in a single layer and cook them undisturbed until they begin to brown, about 4 minutes.
Flip the lemon slices and add rosemary, red pepper flakes, garlic, lemon juice, Worcestershire and hot sauce; bring a simmer. Season the shrimp with salt and pepper then add them to the skillet. They should sizzle as they hit the pan. Cook, stirring and turning often, until they are pink and firm to the touch, about 3 to 4 minutes total. Serve on a platter in a big, help yourself heap.

Chicken Burritos with Black-Bean Salsa and Pepper Jack

INGREDIENTS:

1. 1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
2. 2 scallions including green tops, chopped
3. 1 tablespoon lemon or lime juice
4. 1/4 teaspoon ground cumin
5. 1/2 teaspoon salt
6. 1 1/3 pounds boneless, skinless chicken breasts (about 4)
7. 1/4 teaspoon chili powder
8. 1/4 teaspoon fresh-ground black pepper
9. 1/2 pound pepper Jack cheese, grated
10. 4 large (9-inch) flour tortillas

DIRECTIONS:

1. Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.
2. Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.
3. Heat the oven to 350°. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.

MAKE AHEAD You can assemble the burritos ahead of time and bake them just before serving. If they've been in the refrigerator, add about five minutes to the baking time. SERVE WITH Embellish your burritos with sour cream or salsa, if you like. Sliced tomatoes or rice would make good side dishes.

SUGGESTED PAIRING

With the heat from the cheese, stay away from any serious, high-alcohol, low-acid wines. Try a white from a cooler growing area such as a Riesling from the Finger Lakes region of New York or any white from the Alto Adige region of Italy. A cold beer is a great alternative.

Crispy Quails with Chile Jam and Three-Bean Salad

INGREDIENTS:

QUAILS

1. 1/4 cup thinly sliced peeled ginger
2. 4 garlic cloves, smashed
3. 3 shallots, quartered
4. 1/2 cup soy sauce
5. 3 tablespoons sugar
6. 2 tablespoons rice vinegar
7. 1 teaspoon five-spice powder
8. 1/2 teaspoon freshly ground pepper
9. 8 semiboneless quails

CHILE JAM

1. 3/4 cup water
2. 2 ounces tamarind paste (see Note)
3. 2 tablespoons grapeseed oil
4. 8 garlic cloves, thinly sliced
5. 2 shallots, thinly sliced
6. 2 large jalapeños, preferably red, seeded and thinly sliced
7. 1 1/2 tablespoons granulated sugar
8. 1 tablespoon light brown sugar
9. 1 1/2 tablespoons Asian fish sauce
10. 1 teaspoon ground dried shrimp (optional)
11. 2 tablespoons soy sauce
12. 3 tablespoons fresh lime juice
13. 

SALAD

1. 4 ounces yellow wax beans
2. 1 cup frozen butter beans, thawed
3. 1 cup frozen black-eyed peas, thawed
4. 1 cup grape tomatoes, halved
5. 1 shallot, thinly sliced
6. 2 tablespoons chopped cilantro
7. 1/4 teaspoon pure ancho chile powder
8. 1/4 cup grapeseed oil

1. DIRECTIONS:
2. In a blender, puree the ginger with the garlic, shallots, soy sauce, sugar, rice vinegar, five-spice powder and pepper. Transfer the marinade to a resealable plastic bag, add the quails and seal, pressing out the air. Let marinate in the refrigerator for 2 hours.
3. In a small saucepan, bring the water to a boil. Add the tamarind paste and simmer for 2 minutes, mashing with a wooden spoon to dissolve the paste. Strain the tamarind puree through a coarse sieve into a small bowl, pressing on the solids.
4. In a medium saucepan, heat the grapeseed oil until shimmering. Add the garlic, shallots and jalapeños and cook over moderately high heat, stirring, until the garlic is lightly browned, about 4 minutes. Add the granulated sugar and brown sugar and cook until melted. Stir in the tamarind puree and simmer until thickened, about 3 minutes. Remove from the heat and stir in the fish sauce and dried shrimp.
5. In a small bowl, whisk 3 tablespoons of the chile jam with the soy sauce and lime juice to make a dressing.
6. In a saucepan of boiling salted water, cook the wax beans until crisp-tender, 5 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Pat dry and cut into 1-inch pieces, then transfer to a bowl. Boil the butter beans and black-eyed peas for 1 minute, then drain. Add the butter beans, peas, tomatoes, shallot, cilantro and chile powder to the wax beans. Add three-fourths of the dressing and toss.
7. Heat 2 large skillets until very hot. Add 2 tablespoons of the oil to each skillet. Drain the quails and pat dry; add to the skillets, breasts down, and brown over high heat, turning once, until crisp, about 6 minutes.
8. Mound the salad on plates. Top with the quails and drizzle with the remaining dressing. Serve the chile jam on the side.
NOTES Tamarind paste is available at specialty food shops and Asian markets.

SUGGESTED PAIRING

The Asian spices and chile jam suggest a white with sweet fruit flavor. Try an Oregon Pinot Gris.

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Grilled Tilapia With Couscous

Ingredients:

• 2 tablespoons fresh lemon juice, plus wedges for serving
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 4 6-ounce tilapia fillets, split lengthwise
• 1 cup couscous
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons chopped sun-dried tomatoes

Directions:

1. In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.
2. Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.
3. Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.

Seafood-and-Chicken Paella with Chorizo

INGREDIENTS:

1. 4 ounces fresh chorizo, casings removed
2. 1 small onion, thinly sliced
3. 1 garlic clove, thinly sliced
4. 1/2 cup canned diced tomatoes
5. 1 cup arborio rice
6. Pinch of saffron threads dissolved in 2 tablespoons of water
7. 1 1/2 cups water
8. Salt and freshly ground pepper
9. 1/4 cup plus 1 tablespoon extra-virgin olive oil
10. 1 pound large shrimp, shelled and deveined
11. 1/4 cup dry white wine
12. 1 tablespoon fresh lemon juice
13. 1/2 pound mussels, scrubbed and debearded
14. 1/2 pound cockles, scrubbed and rinsed
15. 1 1/2 cups cooked chicken, preferably dark meat (8 ounces)
16. 2 tablespoons chopped flat-leaf parsley
17. 1 scallion, thinly sliced

DIRECTIONS:

1. Preheat the oven to 350°. In a 10-inch paella pan or ovenproof skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.
2. In a large skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.
3. Wipe out the skillet. Pour in the wine and lemon juice. Add the mussels and cockles, cover and cook, shaking the skillet, until the mussels open, about 3 minutes. Pour the mussels and cockles and their cooking liquid over the rice.
4. Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.

SUGGESTED PAIRING

A crisp, grapefruity Spanish Verdejo is perfect with paella.

Spanish Baked Chicken

INGREDIENTS

1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced pitted green olives
3 pounds chicken parts
2 Tbsp brown sugar
1/2 cup dry white wine

METHOD

1 In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate several hours or up to overnight.

2 Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.

Garlicky Caesar Salad

INGREDIENTS:

1. One 2-ounce can olive oil–packed anchovies, drained, rinsed and finely chopped, plus 8 anchovy fillets for garnish
2. 1 tablespoon minced garlic
3. 1/4 cup fresh lemon juice
4. 4 large egg yolks
5. 1/2 cup freshly grated Parmesan cheese, plus 1/2 cup Parmesan shavings
6. 1 cup extra-virgin olive oil
7. About 5 romaine lettuce hearts, cut into 1 1/2-inch pieces (24 cups)
8. 2 cups large country bread croutons (see Note)
9. 2 teaspoons freshly cracked pepper

DIRECTIONS:

1. In a large wooden or ceramic bowl, mash the chopped anchovies and garlic to a paste with a large wooden spoon. Whisk in the lemon juice. Whisk in the egg yolks and stir in the grated Parmesan cheese. In a slow, steady stream, whisk in the oil until blended.
2. Add the romaine, croutons and pepper to the dressing and toss to coat. Add the Parmesan shavings and toss lightly. Transfer to bowls, garnish with the anchovy fillets and serve.

NOTES To make basic croutons, toss stale bread cubes with melted butter. Spread on a baking sheet and toast in a 350° oven for about 10 minutes.

Pan-Fried Flounder with Poblano-Corn Relish

INGREDIENTS:

1. 1 large poblano chile pepper, cut into thin strips
2. 1/4 cup plus 1 teaspoon extra-virgin olive oil
3. 1 small onion, thinly sliced
4. 1 ear of corn, kernels cut off
5. 1 garlic clove, minced
6. 1/2 large Hass avocado, diced
7. Juice of 1/2 lemon
8. 1/4 cup chopped cilantro
9. Salt and freshly ground pepper
10. Four 6-ounce flounder fillets
11. All-purpose flour, for dredging

DIRECTIONS:

1. In a large nonstick skillet, spread the poblano strips in an even layer and cook over high heat, without stirring, until lightly charred, 3 minutes. Add 1 teaspoon of the olive oil and the onion and cook over moderate heat until the onion is lightly browned, 3 minutes. Add the corn and garlic and cook, stirring, until heated through, about 2 minutes. Transfer the relish to a bowl and let cool to room temperature. Gently fold in the avocado, lemon juice and cilantro and season with salt and pepper.
2. Season the flounder with salt and pepper. Dredge the flounder in the flour, shaking off the excess. In each of 2 large, nonstick skillets, heat 2 tablespoons of the olive oil until shimmering. Add 2 fillets to each skillet and cook over moderately high heat until golden brown on the bottom, about 3 minutes. Turn and cook just until the fillets are white throughout, about 1 minute longer. Transfer the flounder to plates and top with the poblano relish.

SUGGESTED PAIRING

This delicate fish and its smoky relish need a Chardonnay that isn't overwhelmingly rich, with a touch of smokiness from French oak.

Crispy Deep-Fried Ribs

INGREDIENTS:

1. 14 large garlic cloves—8 peeled and smashed, 6 minced
2. 1/2 cup sliced fresh ginger plus 1/4 cup minced (6 ounces total)
3. 6 scallions, thinly sliced, white and green parts separated
4. 4 star anise pods
5. 3 cups soy sauce
6. 2 quarts water
7. 2 cups ginger ale
8. 1/2 cup dry white wine
9. Strips of zest and juice from 1 navel orange
10. 1 cup granulated sugar
11. 1/2 cup cilantro stems plus 1/4 cup coarsely chopped cilantro
12. 3 racks of baby back ribs (5 1/2 pounds)
13. 1/4 cup vegetable oil, plus more for frying
14. 2 cups lightly packed brown sugar
15. 1 cup ketchup
16. 1 teaspoon crushed red pepper
17. 1/2 cup all-purpose flour
18. 1/2 cup cornstarch

DIRECTIONS:

1. Preheat the oven to 400°. In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems. Set the pan over 2 burners and bring to a boil over moderately high heat.
2. Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender. Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes. Discard the braising liquid.
3. Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to a large bowl.
4. In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375°. In a large bowl, whisk the flour with the cornstarch. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat. Pile on a platter and serve hot.

MAKE AHEAD The recipe can be prepared through Step 3; refrigerate the ribs and sauce separately for up to 2 days. NOTES Cocktail Match Cosmopolitan with a splash of watermelon juice.

SUGGESTED PAIRING

Zinfandel, with its voluptuous berry-driven flavor and modest tannins, makes a nice match for these equally over-the-top ribs. While the greatest Zinfandels are often single-vineyard wines from ancient vines, some moderately priced California Zins instead gain complexity by blending fruit from different regions.