Ingredients

1/2 teaspoon powdered saffron or 20 threads
3 tablespoons unsalted butter
2 tablespoons olive oil, plus more for drizzling
1/2 cup roughly chopped onion
2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated Parmesan cheese
8 cups homemade or canned low-sodium chicken stock, heated

Directions

1. Remove 1/2 cup of the heated chicken stock to a small bowl; stir in saffron, and set aside. Keep the remaining stock warm in a medium saucepan over medium-low heat.
2. Combine 2 tablespoons butter and olive oil in a large saucepan over medium heat. Add the onion and cook, stirring, until translucent, but not browned, about 5 minutes.
3. Add the rice, and stir to coat with the butter mixture. Stir in the wine and cook, stirring continuously, until the wine evaporates, about 1 minute.
4. Stir in the saffron broth and cook, allowing the rice to absorb it, about 2 minutes. Add the remaining broth, 1/2 cup at a time, stirring after each addition and allowing the rice to absorb after each addition before adding more. Cook until the rice is tender (but not mushy), about 20 minutes.
5. Stir in the Parmesan, remaining tablespoon butter, and drizzle with olive oil. Serve immediately.

Serves 6.

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Ingredients

1/4 cup olive oil
4 bone-in, skin-on chicken thighs (about 1-1/2 lb.)
4 chicken drumsticks (about 1-1/2 lb.)
Kosher salt and freshly ground black pepper
7 oz. pancetta, cut into 3/4-inch dice (1 heaping cup)
8 medium shallots, lobes separated, large lobes halved through the core
4 medium carrots, cut into 3/4-inch-thick slices, large slices cut in half
1 small bulb fennel, trimmed, cored, and cut into 3/4-inch dice
1 large clove garlic, finely chopped
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
1 bay leaf
2 cups dry fruity white wine, preferably Alsatian or German dry Riesling
3 cups lower-salt chicken broth
1/4 tsp. finely grated lemon zest
1 Tbs. chopped fresh flat-leaf parsley

Directions

1. Position a rack in the bottom third of the oven and heat the oven to 300°F.
2. Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high heat. Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Arrange the chicken skin side down in the pot in a snug single layer and sear, flipping once, until golden brown all over, 10 to 13 minutes. Transfer to a plate.
3. Cook the pancetta in the pot until well browned all over, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off and discard the fat.
4. Heat the remaining 2 Tbs. oil in the pot over medium-high heat. Cook the shallots, carrots, and fennel, stirring occasionally, until lightly browned, about 7 minutes. Add the garlic and cook, stirring frequently, until its aroma subsides, 1 to 2 minutes.
5. Tie the parsley sprigs, thyme sprigs, and bay leaf together with twine (or tie them in a small cheesecloth sachet). Add the herb bundle to the pot, along with the wine. Simmer briskly, scraping the bottom of the pot to loosen the brown bits. Add the broth and return the chicken and pancetta to the pot, arranging the chicken in a single layer. Bring to a simmer, cover and transfer to the oven.
6. Braise the chicken until the meat is fork-tender and just starting to come away from the bone, 35 to 45 minutes.
7. Transfer the chicken and vegetables to a serving platter with a slotted spoon and tent with foil. Discard the herb bundle.
8. Bring the sauce to a boil over high heat and reduce to 2 cups, about 15 minutes. Stir in the lemon zest and season with salt and pepper. Pour the sauce over the chicken and serve sprinkled with the chopped parsley.

Serves 4.

Make Ahead: This dish may be made up to 2 days ahead. Let the sauce cool before adding the chicken and vegetables and refrigerating. Reheat gently over medium-low heat before serving.

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Ingredients

2 cups dry red wine
1/2 cup ruby port
1 teaspoon whole black peppercorns
1 shallot, minced
2 thyme sprigs plus 1/2 teaspoon chopped thyme
1 1/2 cups sugar
4 cups strawberries, hulled (2 pints)
2 teaspoons finely grated orange zest
2 tablespoons water
One 11-ounce log of fresh goat cheese, softened
2 tablespoons heavy cream
Pinch of freshly ground pepper
Crostini and toasted walnuts, for serving

Directions

1. In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 1 cup of the sugar to a boil, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly.
2. Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.
3. Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer the compote to a bowl and let cool.
4. In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy. Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.

Serves 4.

Make Ahead: The caramel, strawberries and mousse can be refrigerated separately for up to 3 days. Bring to room temperature before serving.

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Ingredients

1 large white onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
1/2 cup water
2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges

Directions

1. Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
2. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
3. Stir in turkey and let stand, covered, until heated through, 5 minutes.

Serves 6-8.

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Ingredients

15 ounces fresh ricotta
8 ounces mascarpone
Finely grated zest of 1 orange
4 egg whites
1 1/2 cup sugar, divided
1 tbsp balsamic vinegar
9 ripe figs, halved

Directions

1. Push ricotta through a fine sieve over a bowl, add mascarpone, orange zest and stir gently to combine.
2. Using an electric mixer, whisk egg whites and a pinch of salt until soft peaks form, then gradually add 3/4 cup of sugar and whisk until stiff peaks form and mixture is thick and glossy. Using a large metal spoon, stir one-third of egg whites into ricotta mixture, then gently fold in remaining egg whites until just combined. Spoon ricotta mousse among six small glasses. Refrigerate while preparing figs.
3. Place remaining sugar and ¼ cup water in a small saucepan and stir over medium heat until sugar dissolves. Boil, without stirring, until mixture turns a deep golden. Remove from heat and immediately stir in balsamic vinegar and 1 tablespoon water, taking care as mixture will spit violently.
4. Return pan to heat and stir until mixture is smooth. Add figs, one at a time, to caramel mixture and turn to coat, then divide among glasses. Spoon remaining caramel over figs and serve immediately.

Serves 6-8.

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