Pre-heat your oven to 350° F. On an oven-proof platter, spread out plenty of chips. Spoon on the beans (right from the can. Sprinkle the onions and cheese around. Bake for 10 minutes or until the cheese is hot and bubbly.

Cover all with the lettuce and garnish with a big dollop of sour cream, salsa, and peppers. Olé!

Combine all ingredients (except chops) in a bowl and mix thoroughly. Place chops and marinade in a plastic bag and marinate in the refrigerator for 2 to 6 hours - turning occasionally. Fire up the grill and cook over medium to medium-hot coals. Cook until the center reaches 150° or until the chops are only slightly pink inside and the juices run clear. Enjoy!

Resist overcooking. The secret to grilling pork is to do it quickly, mere minutes for thick chops. Being lean, pork dries out and toughens if left on a hot grid too long.

Preheat the oven to 325° F. Butter and flour a 9-by-5-inch loaf pan. In a food processor, mix the almond paste with the sugar and lemon zest until thoroughly blended. Add the butter and continue to process until smooth. Add the extracts and eggs and, when they are incorporated, the mascarpone, processing until the batter is smooth and light. Sift the flour, baking powder and baking soda together into a bowl, then add this mixture to the food processor. With two or three quick on-and-off motions, incorporate the flour mixture into the batter. Do not let the machine run too long; you want to barely incorporate the flour mixture. Transfer the batter to the loaf pan and bake for 50 minutes to 1 hour, until it is lightly browned on top and springs back when touched lightly. Remove the loaf from the oven. Let it cool for 10 to 15 minutes before turning it out onto a rack to finish cooling.

Start by making a very simple pate brisee. Let the butter sit at room temperature for 15 minutes, until malleable. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible. Add the egg yolk and combine until no longer visible. Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.

Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough. Once the dough has thoroughly chilled, cut it into several equal pieces. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick. To easily transfer the dough fold it in half gently, then in quarters, lift it, then unfold in your pan. Prick the dough all over with a fork. Put the baking sheet (or tart ring) into the freezer for 1 hour.

Heat the oven to 400°. Overlap the appleslices on the dough in a ring 2 inches from edge. Continue inward until you reach the center. Fold the dough edges back over onto the apples. Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate the tart every 15 minutes.

You can make a glaze by putting the reserved apple peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover, and simmer for 25 minutes. Strain the syrup and brush over a completely cooled tart.

This calls for a little port!

Put oven rack in upper third of oven and preheat oven to 450°F.

Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer.

Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

Preheat the oven to 300° F. Lightly oil a 4-cup ceramic crock or soufflé dish.

Stir the cheese with a fork, and add salt and pepper to taste. Stir in the herbs, if using. Pack the cheese into the crock, and drizzle with the oil. Bake until warm and the top is slighty browned, about 15 minutes. Serve with the grilled or toasted bread.

Combine the flour, rosemary, salt, and pepper. Dredge the pork chops in the flour mixture. In a large skillet over medium heat, melt the butter in the olive oil and saute the garlic very lightly. Add the pork chops and cook 4 minutes on each side or until golden.

Remove the chops from skillet. Add the broth and vinegar, stirring to loosen particles from bottom of skillet. Reduce the liquid by half. Return the chops to the skillet and cook 5 minutes or until done.

Serve over rice, with steamed veggies on the side.

Preheat the oven to 350° F. Grease and flour an 8-inch-square baking pan. Combine and sift together the flour, cocoa, pumpkin pie spice, baking powder, baking soda and salt; set aside. In another bowl place the beer, buttermilk, molasses, shortening, brown sugar, egg and walnuts and beat until blended. Add to the combined dry ingredients and stir just until the batter is combined; don't overbeat. Spread in the prepared pan and bake about 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm with malt- or nut-flavored ice cream.

Blend cheeses with milk until smooth and add pistachios and mix well. Serve with crackers. Dried Cranberries or golden raisins may be added too. If too strong add more cream cheese.

Toss the arugula and basil leaves with the lemon juice and a drizzle of extra virgin olive oil, salt, and cracked pepper. Tear the mozzarella and the figs into halves and arrange evenly on the two plates. Arrange the arugula over and around the figs and mozzarella, and finally drape the prosciutto over the top. Finish with a drizzle of extra virgin olive oil.

Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, milk and rum in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in the rum (or vanilla) immediately. Add pecans to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Saute the onion, garlic, cayenne powder, red pepper flakes, salt and pepper in a pan for 4-6 minutes, until soft and golden. Add the chicken and cook until it is lightly golden. Don't overcook it, because it will go into the oven.

Dredge the prosciutto through the egg and fry in a very hot pan.

Brush the Naan with olive oil and dust with sea salt. Put it under the broiler for 2 to 3 minutes.

Remove the Naan from the oven and spread it with the olive tapenade, then put the chicken on top of that, then the fried proscuitto, then the crumbled pieces of gorgonzola. Stick them back under the broiler until the cheese is starting to brown and liquefy.

Cut the bacon into 1in/3cm squares. Bring the stock to the boil in a medium saucepan which has a well-fitting lid, add the sausages and the bacon and simmer for about 5 minutes. Remove the sausages and bacon and save the liquid. Cut each sausage into four or five pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot.

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.

Preheat the oven to 375° F.

Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

Shoot the moon and serve a real sauterne.

Poach the eggs. Crack the egg first into a separate container, and then boil water with a tablespoon or two of vinegar added. Gently stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks.

Hollandaise sauce is an emulsion of eggs and butter; warm enough to melt the butter, but cold enough to keep from scrambling the eggs. Fill the bottom of a double boiler part-way with water. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture a little at a time while whisking yolks constantly. If the hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

English muffins are the standard bread at the base of eggs Benedict. Their chewy texture contrasts nicely with the eggs, and helps absorb the sauce, but any toasted bread is excellent. A slice of Canadian bacon comes next. But again, substitutions such as ham, bacon, or prosciutto can all be used. For a vegetarian option, spinach is common (eggs Florentine), or asparagus, lightly fried firm tofu, or avocado.

Heat oven to 475°. Gently toss asparagus on a cookie sheet with a little oil, and some salt and pepper. Roast about 20 minutes, or until browned in some areas and fork-tender.

Meanwhile, wash and dry the greens. Make a simple mayonnaise by whisking the egg with about 2 Tbl of oil. Whisk in 1/2 tsp mustard and a little salt. Squeeze the lemon into the mayo catching the seeds in your fingers. Quickly whisk until slightly thickened.

Toss the greens in the mayo and mound on chilled plates. Lay a few spears of roasted aparagus across each and serve.

Fill a large pot 3/4 full with water. Add 1/4 cup of the salt and bring to a boil.

Rub the cut sides and bottoms of the artichokes with the lemon wedges and carefully add them to the boiling water. Weight the artichokes as necessary with a heavy dish or bowl, and simmer, partially covered, until the bottoms are just tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 15 minutes. Drain the artichokes upside down in a colander until cool enough to handle.

Cut the artichokes into quarters and discard the prickly purple leaves and hairy choke.

In a bowl, combine the olive oil, vinegar, garlic, parsley, salt, and pepper. Add the artichoke quarters and toss to coat. Let marinate for 2 to 4 hours, turning occasionally.

Preheat the grill to medium-high. Remove the artichokes from the marinade and grill, turning, until warmed through and lightly charred around the edges, about 5 minutes. Place on a platter and top with the crumbled cheese. Drizzle with the grilled lemon mayonnaise and serve additional mayonnaise on the side for dipping.

Preheat the grill to medium-high. Place the lemon halves, cut sides down, on the grill and cook until charred, about 1 minute.

Squeeze the lemon juice into the bowl of a blender or food processor. Add the egg and 1 tablespoon water and process for 20 seconds. With the processor running, slowly pour in the olive and vegetable oils through the feed tube and process until emulsified, adding additional water 1 tablespoon at a time to thin the mayonnaise to drizzling consistency. Add the salt and cayenne pulse to blend. Adjust the seasoning to taste, transfer to an airtight container, and refrigerate for at least 30 minutes before using. (Mayonnaise will keep refrigerated for up to 24 hours.)

Prepare barbecue (medium-high heat). Whisk first 3 ingredients in large bowl to blend. Add peach halves; toss to coat well. Place peaches, cut side down, on grill. Grill until slightly charred, about 1 minute. Using tongs, turn peaches over. Divide chopped white chocolate among peach cavities and drizzle remaining butter mixture from bowl over chocolate. Grill until chocolate just begins to melt and peaches are charred, about 2 minutes. Divide peach halves among bowls. Sprinkle with pistachios and serve.

Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.

Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.

Take 1/2 pound of finely sliced rib eye and shingle it out on a sheet of plastic wrap on a clean cutting surface. Lay another sheet of plastic wrap over the top of the beef and use a meat mallet (or bottom of a saute pan) to pound it out. Cut the meat into 2 portions and store in the refrigerator until ready to use. Prepare the cheese sauce. Melt 3 tablespoons of unsalted butter in a saucepan over medium heat. Add 3 tablespoons flour and stir constantly to incorporate. As you stir, gradually pour in 1 cup whole milk, making sure to whisk out any lumps. As the mixture thickens up, continue to stir until it reaches a boil -- this ensures the flour is cooked completely. Add 1 tablespoon horseradish and 1 cup grated white cheddar cheese and stir until the cheese is completely melted, about a minute. Season with salt and pepper, then set aside to keep warm.

Make arugula mayonnaise. Place 1 bunch of arugula (leaves coarsely chopped) in a blender, add juice from 1/2 lemon, and add some salt and pepper. Add 1/2 cup mayonnaise to the blender, and process until well combined. Taste and adjust seasoning if desired.

Make onion rings. Take 1 medium onion and peel and slice into 1/2-inch thick rings. Prepare individual bowls for 1 cup flour, 2 eggs (beaten), and 2 cups of panko bread crumbs. Dredge onion rings in flour, then egg, then into panko bread crumbs. Double coat the rings by going back into the egg and the panko bread crumbs. Deep fry onion rings in hot vegetable oil at 375 degrees F. until golden and crispy. Drain on paper towels and salt immediately.

Heat a large flat grill-pan over medium heat and add oil. Brush hoagies with butter and grill. Once toasted nicely, put off to the side. Remove the rib eye from the refrigerator, season with some salt and pepper and throw it on the grill. Cook until juicy and tender and just past pink in color.

To serve sandwiches, start by spreading each half of the roll with arugula mayonnaise. Then, layer some fresh arugula leaves, place the steak on top of that, add a few onion rings and top with a generous serving of cheese sauce.

Light the grill. In a small bowl, blend the butter, diced pickles, tarragon, and mustard. Season with salt and pepper. Rub the salmon with oil and season with salt and pepper. Grill over meadium heat, skin-side down, until the skin is lightly charred and crisp (about 3 minutes). Using a metal spatula, gently turn the filets and grill until barely done (about 4 minutes). Transfer to plates and top with the dill pickle butter. Enjoy!

The Grits:
In a saucier or Dutch oven over medium heat, combine the
grits, water, milk, salt and 2 Tbsp. butter and bring to a boil.
Reduce heat to low, cover and simmer, stirring occasionally,
until tender, 45-60 minutes. If grits become too thick, add
more water. Remove from heat and stir in remaining 2 Tbsp. butter, cheddar, smoked gouda and Parmigiano-Reggiano
cheeses, pepper and tabasco. Reserve and keep warm.

The Shrimp:
Cook the bacon in a large sauté pan until crisp. Set bacon aside and drain excess grease from pan. Add 1-2 Tbs. olive oil to the pan. Sauté the sliced mushrooms over medium heat until caramelized, about 10 minutes. Add half the onions and continue to sauté for 2-3 more minutes. Remove from heat and stir in grated garlic, lemon juice, halved red grape tomatoes and cooked bacon. Cover and set aside while you grill the shrimp.

Build a charcoal fire or preheat a gas grill to medium. Toss shrimp
with more oil and season with salt. Place shrimp on cooking grate over direct medium heat, cover and grill 2-3 minutes on each side or until shrimp are pink and slightly curled (smaller shrimp take less time).
Remove shrimp from grill to a clean platter and add them to the bacon-mushroom mixture. Stir and reheat on medium low heat until very hot, about 5 minutes. Stir the grits if necessary. Divide grits equally among four plates, top with equal portions of grilled shrimp, and sprinkle with chopped fresh parsley and remaining green onions. Let rest for a few minutes and then serve. Serves four.

Cut fish into four serving pieces and arrange in shallow container. Season each side with salt and pepper. Layer on the sliced fennel. Combine lemon juice and oil; pour over fish and fennel. Cover and refrigerate for one hour, turning fish once. When grill is hot, remove fish from marinade and place on greased rack. Brush with marinade. Cook five minutes. Turn over and cook another five minutes or until fish just begins to flake. Do not over cook. Cook the fennel in a grill basket, tossing often until lightly carmelized. Serve by laying a fish steak on a bed of wilted fennel accompanied by some fresh lemon slices.

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Place 2 large sauté pans, each 2/3 filled with water over medium-high heat and allow to come to a simmer. Arranging the sliced salmon to cover 6 dinner plates. Divide the goat cheese into thin slices that cover the smoked salmon. Divide the chopped tarragon and sprinkle evenly over all the goat cheese slices.

When the water is simmering in the pans, divide the vinegar among the two pans. Stir. Carefully break 6 eggs into 6 teacups, and spill the contents of each teacup into the simmering water in one pan. Try to keep the swirling white of each egg around its own yolk and make sure no egg is sticking to the bottom of the pan. As the eggs in the first pan are poaching, repeat the process with 6 eggs in the other pan. Eggs take about 2 minutes to poach. When done, the whites will have hardened into a foamy mass, the yolks will still be runny. Remove poached eggs from the water, and rest them on paper towels. Sprinkle with salt and pepper to taste.

When ready to serve, nestle two poached eggs over the goat cheese on each of the 6 plates. Stand up a few sprigs of tarragon between the eggs, and serve immediately.

Shred some of the mutton fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes and repeat with onions and carrots. Add stock and season. Put whole potatoes on top. Simmer gently until meat is cooked; about 2 hours. Pour off the cooking liquid. De-grease and reheat in another saucepan. Check seasoning, then swirl in butter, chives, parsley and pour back over stew.

Heat 6 tablespoons vegetable oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour. Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.

Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.

Add carrots, parsnips and rutabagas to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes.

The stew can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm stew over low heat before serving.

Combine all ingredients. Chill and enjoy.

Bring a pot of salted water to a boil over high heat. Add 1 pound elbow macaroni and cook until al dente, about 8 to 9 minutes. Drain . Preheat oven to 400 degrees F. Melt 3 tablespoons unsalted butter in a large deep skillet over medium-high heat. Whisk in 3 tablespoons all-purpose flour and cook for about 1 minute, stirring constantly to keep lumps from forming. Gradually whisk in 4 cups warm whole milk. Whisk vigorously and continue to cook until the mixture is thick and smooth. Stir in 4 cups shredded sharp white cheddar cheese and continue stirring until the cheese is melted. Season the cheese sauce with salt and pepper, then add cooked macaroni to the pan. Mix well until macaroni is fully coated with the cheese mixture.

Scrape contents of pan into a 3-quart baking dish and sprinkle the top with 1 1/2 cups shredded sharp white cheddar cheese. Bake for 30 minutes, or until hot and bubbly.
As the Mac & Cheese is baking, heat two teaspoons of olive oil in a saute pan. Add 4 slices of bacon, cut into thin strips, 1 large onion (diced), 2 garlic cloves (smashed), and leaves from 1/4 bunch fresh thyme and cook for about 5 minutes, until onion is softened.

Fold in 2 cups frozen peas (thawed under cool water), and season with salt and pepper.

Remove mac & cheese from the oven. Scatter the top of the mac & cheese with the pea and bacon mixture and serve.

Cut off and discard the tops of the beets and turnips. Wash well. Cut the beets and turnips in half, and then in half again. In a medium mixing bowl, drizzle olive oil over the vegetables. Sprinkle with kosher salt and ground pepper, and then toss until all pieces are coated completely.

Place the turnips and beets on separate pie tins or baking pans. The beets will 'bleed' a bit and you do not want to stain the turnips with beet juice. Bake at 375° for about 45 minutes or until tender (when a fork can easily be inserted into the vegetables). Remove from oven and keep warm until ready to serve. Gently combine on a serving dish and add to your Thanksgiving table.

Soak the bread in cold water until tender. Squeeze out as much moisture as you can, then crumble the bread into a large serving bowl. Chop the veggies, tear the basil, then add to the bread. Season with oil, vinegar, salt, and pepper. Mix gently and let stand in the fridge for a few minutes.

Serve with a light white wine for an appetizer, or a summer first course. Sometimes, we add a well-drained can of solid white tuna and enjoy for lunch.

To make the brine, combine all the ingredients in a saucepan. Bring to a boil over high heat, then remove from heat and refrigerate until cold.

For brining, use a heavy-duty plastic tub, an earthenware crock, a stainless steel bowl or even a resealable plastic bag. For the brine to do its job, there must be enough to fully cover the meat. Add the pork chops to the cold brine. Cover with plastic wrap and weight chops with a plate, if necessary, to keep them completely covered. Refrigerate for 2 to 4 hours. (The longer the chops stay in the brine, the deeper the resulting hamlike flavor.)

Remove the chops from the brine and pat them dry. Heat your gas grill to high, or build your fire hotter on one side than the other, if using a charcoal grill. Cook the chops for one minute on each side, then turn heat to medium or move to cooler part of grill and continue cooking, 3 to 4 minutes per side.

Preheat the oven to 400°. Season the pork chops with salt and pepper and dust with flour. In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145°, about 7 minutes.

Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to 1/4 cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce.

Preheat oven to 400° F. Use a small sharp knife and trim the surface fat and silvery membrane from the pork. Place the oil in a pan and brown each tenderloin on both sides over medium-high heat. Transfer the the tenderloins to a roasting pan. Bake until a meat thermometer reads 160°, about 15-20 minutes.

Discard any accumulated fat from the frying pan and deglaze with the port and broth. Allow the liquid to reduce to 3/4 cup, about 3 minutes. Stir in the cream and boil until large bubbles appear then add the cheese and chilies and cook until the cheese melts.

Slice the pork across the grain, fan equal portions onto 4 plates and spoon the sauce atop the meat.

For filling: Mix ingredients together and set aside.

Preheat oven to 350° F. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and mix thoroughly, then gradually blend in remaining flour.

Divide dough into 4 equal parts.Shape each into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll on a floured surface to form circles approximately 4 inches in diameter and 1/8 inch thick.

Put about 1 1/2 tablespoons of filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork on both sides.

Bake on greased cookie sheet until golden brown, 18 to 20 minutes. NB: Watch carefully. They can burn quickly!

Sauté onion and leek in 1/4 cup olive oil minutes until translucent. Add a cup of chicken broth and bring to a simmer. Add the kale, other vegetables, and basil to this the onions and broth. Cook for 20 minutes, covered.

Add the beans and the rest of the broth. Add tomato paste, oregano, and season to taste with salt and pepper. Cook for 90 minutes. It should not be thick at this point.

It is best to let the soup rest at least a day. Put the soup in a pot and layer the soup with thin slices of day old bread. Heat while stirring until the bread breaks apart and thickens the soup. You can add more broth or water if needed. Taste for salt.

Serve with a drizzle of olive oil and freshly grated cheese on top.

Heat the oil in large non-stick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn them over and sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.

Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

To make crème fraîche: Take 1 cup of whipping cream add two tablespoons of buttermilk in a glass container and cover. Let stand 8 to 24 hours at room temperature or until thickened. Stir, then refrigerate covered for up to 10 days. Crème fraîche is good on fresh fruit or waffles and can be used instead of sour cream in most dishes.

Pour 1/4 cup olive oil into a skillet over medium-low heat, add the onions, and cook until they begin to wilt and sweat, taking care not to burn them. Cook for eight minutes over low heat before adding the sugar. Continue to cook for several minutes more, stirring occasionally. Stir in the vinegar and wine and bring to a simmer, cooking until the liquid has evaporated and the onions are caramelized, approximately 10 minutes. Season with salt and keep warm until ready to serve.

Form the meat into four burger patties of roughly 10 to 12 ounces each, making them tightly packed and uniform in shape, about 1 inch thick and 5 inches across. Heat an outdoor grill to medium-high heat. Brush the burgers with the oil. Season each burger generously with salt and pepper. Add the burgers to the grill and char on both sides, approximately three to five minutes per side for rare; four to six minutes per side for medium-rare; seven to nine minutes per side for medium; and up to 10 minutes per side for well-done. Top the burgers with the cheese, allow to melt, and serve on toasted buns, topped with onion jam, lettuce and tomato.

You will also need: Butcher’s string

Set up the grill for direct grilling and preheat to high.

Fashion the husk of each ear of corn into a handle, tying back the husks with butchers string, and remove the corn silk.

Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.

When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears so that the husks are away from the fire. Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter, and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.

Variations: Dill, basil, or tarragon all make tasty alternatives to the parsley in the butter. Grilled corn kernels make a delectable addition to salsas and salads.

Prepare the pasta al dente. Drain and set aside.

Over medium heat, melt the butter in a large sauce pan. When the butter foams, add the diced pancetta. When the pancetta has browned slightly, add the vodka and stir. After the alcohol burns off, stir in the tomato sauce and cream.

Stir continuously for 5-8 minutes. Add the pasta and Parmesan cheese. Mix gently but thoroughly and allow to cook 2 minutes more.

Garnish with freshly grated cheese and Italian parsley. Bon apetito! Serves 4 to 6.

In a large pot with a heavy bottom, sauté the onion, carrot, celery, and bacon over medium heat until soft but not browning. Meanwhile, wash the beans and remove any stones. Add the beans to the pot with enough water to cover them. Add the dried chilies and garlic. Bring the heat up and allow to boil 2 minutes. Turn the heat down to a simmer.

Drop in the beef and stir in the cumin. Stir occasionally and add water if needed to keep the beans from burning. Allow this to simmer for about an hour. Add the tomatoes. Allow to simmer until the beans are tender; another couple of hours.

When the beans are tender, remove the beef chunks, pepper pods, and any whole garlic (if any remains). Add a can of beer. Stir in the corn meal a little at a time. Allow to boil a few minutes then season with salt and pepper. Reduce until the sauce becomes rich and thick.

Prepare the condiments in individual serving dishes: Shred the meat discarding any sinew. Grate the cheese. Chop the jalapeño peppers very fine. Chop the scallions. Serve it up in big bowls with the condiments piled on top and enjoy!