Ingredients

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions

1. Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
2. Combine flour and salt in a small bowl.
3. Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes.
4. Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
5. Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
6. Using the large coffin template, cut out brownies.
7. Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
8. Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Makes 12 coffins.

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Ingredients

4 flour tortillas (10-inch)
1 tablespoon olive oil, plus more for pan
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
3 garlic cloves, minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces), torn into pieces
2 cups (8 ounces) shredded Monterey Jack cheese
Fresh cilantro sprigs, for garnish (optional)
Sour cream (optional)

Directions

1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
2. In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper.
3. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste.
4. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
5. Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
6. Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Serves 4.

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Ingredients

6 tablespoons butter
8 tablespoons all-purpose flour
4 cups whole milk
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 bay leaf, preferably fresh

Directions

1. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over low-medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
2. Meanwhile, heat the milk in a separate pan with the bay leaf until just about to boil.
3. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Makes 3 cups.

Variations:
To make mornay sauce, stir in 1-2 cups of freshly grated cheese.

Add diced onions to the melted butter for a soubise sauce.

Use heavy cream instead of whole milk to create a crème sauce.

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