Ingredients

1 1/2 pounds ground turkey, preferably 92 to 93 percent lean
1/2 cup finely grated Gruyere cheese
4 thinly sliced scallions
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 clove garlic, minced
Coarse salt and freshly ground pepper
Vegetable oil, for grill
4 hamburger buns
Sliced tomatoes, red or white onion, ketchup, mustard, mayonnaise, and lettuce leaves, for serving

Directions

1. Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with cheese, scallions, breadcrumbs, mustard, and garlic. Season with salt and pepper. Gently form mixture into four 1-inch-thick patties.
2. Lightly oil grill. Place patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.

Serves 4.

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Ingredients

1 oz cellophane noodles
1 lb extra lean ground turkey breast
2 large egg whites, lightly beaten
1 cup chopped scallions
1/2 cup chopped shiitake mushroom caps
1 tsp fish sauce
1 tsp oyster sauce
1 tsp sugar
1/4 tsp black pepper
2 tsp canola oil
1/2 each red and green bell pepper, cored, seeded and cut into thin strips
9 sheets (8 inches each) rice paper (found in grocery stores' Asian section)
1 cup drained canned mung bean sprouts

Directions

1. Boil noodles in salted water for 3 minutes; drain; set aside.
2. Combine turkey, egg whites, scallions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl.
3. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes. Remove from heat. Push meat to one side; place pepper strips in pan.
4. Fill a bowl with warm water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board.
5. Place 2 bell pepper strips across wrapper 2 inches from bottom. On top of strips, layer 1/2 cup turkey mixture, 1/8 of mung beans, 1/8 of noodles and 1/8 of pepper strips to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias.

Serves 4.

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Ingredients

1 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons grapeseed oil
1 1/2 tablespoons fresh lemon juice
Cayenne pepper
1 garlic clove, peeled and chopped
Fine sea salt
1 pound jumbo lump crabmeat, picked over
1 cup finely crushed saltine crackers (3 1/2 ounces)
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

Directions

1. In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and 1/4 cup of the grapeseed oil. Add the lemon juice and season with cayenne. Transfer 1/2 cup of the mayonnaise to a small bowl and reserve.
2. Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
3. In a large bowl, gently mix the crabmeat with the cracker crumbs, egg, mustard, Worcestershire sauce, Tabasco and the reserved 1/2 cup of mayonnaise. Shape the mixture into six 1-inch-thick crab cakes and transfer to a wax paper-lined plate. Or shape into smaller mini cakes. Refrigerate until firm, at least 20 minutes.
4. Preheat the oven to 400°. Heat the remaining 2 tablespoons of grapeseed oil in a large cast-iron skillet. Add the crab cakes and cook over moderate heat until golden on the bottom, about 4 minutes. Carefully flip the crab cakes, then transfer them to the oven and bake until golden and cooked through, about 10 minutes.
5. Transfer the crab cakes to plates and serve with the garlic aioli.

Serves 6.

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Ingredients

2 1/2 cups (12 1/2 ounces) all purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, cubed, and very cold
1/2 cup very cold water

Directions

To Make by Hand:

1. Whisk together the flour, sugar and salt in a large mixing bowl.
2. Add the cubed butter to the flour mixture, and cut in using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until the largest pieces of butter are in between the diameter of a dime and a nickel.
3. Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water. Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy, but relatively cohesive mass. Give the dough a few kneads with your hands (less than 10) so that it forms a rough ball.
4. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum 1 hour (this time increment allows for the water to fully hydrate the dough, making for a more cohesive product that's easier to roll out).

To Make in a Food Processor:

1. In the bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until the mixture resembles coarse crumbs, with some larger pieces remaining, about 10 seconds.
2. With the machine running, add about half of the water through the feed tube in a slow, steady stream; stop when the dough holds together without turning wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
3. Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum 1 hour (this time increment allows for the water to fully hydrate the dough, making for a more cohesive product that's easier to roll out).

Makes 2 pie dough rounds, or enough for one double-crust pie or two single-crust pies.

Notes:

• You can make this dough either by hand using a pastry cutter, or in a food processor, but it's harder to overwork the pie dough when using a pastry cutter.
• It's very important to keep all of the ingredients cold throughout the assembly process. If the butter starts to soften, stick it in the freezer for 10 minutes to allow it to firm up.
• If not using the dough within 2-3 days, wrap the plastic-wrapped discs in tinfoil, or place in a heavy-duty resealable bag and freeze until needed. Thaw in the fridge overnight before use.

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