Ingredients

For the caramelized apples
3 Granny Smith apples, peeled and cored, each cut into 12 wedges
1 1/2 tablespoons fresh lemon juice
3 ounces (6 tablespoons) unsalted butter
2 1/4 cups sugar
1/8 teaspoon salt
3 tablespoons Calvados
1/2 cup heavy cream
For assembly
1 cup heavy cream
Cinnamon Ice Cream
Pecan-Oat Crumble

Directions

1. Make the apples: Toss apples with lemon juice in a large bowl, and let stand.
2. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolves and mixture is dark amber, about 15 minutes.
3. Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes.
4. Stir in Calvados and cream. Transfer apple mixture to a bowl.
5. Prepare an ice-water bath. Set the bowl in the bath, and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately (or refrigerate overnight).
6. To assemble: Whisk cream to medium peaks. For each serving, place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble. Repeat ice cream, apple, and crumble layers. Top with whipped cream.

Serves 6.

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Ingredients

2 tablespoons vegetable oil, plus 1 cup for frying
1/2 medium white onion, finely chopped
2 garlic cloves, smashed
1 teaspoon finely grated fresh ginger
2 Gala apples—peeled, seeded and coarsely chopped
1 celery rib, thinly sliced crosswise
1 3/4 pounds sweet potatoes, peeled and thinly sliced
1 quart chicken stock or low-sodium broth
3 cups water
1 small canned chipotle in adobo sauce, seeded and minced
Salt and freshly ground white pepper
1/2 teaspoon cinnamon
1/2 teaspoon sugar
3 yellow corn tortillas, cut into 1/2-inch strips

Directions

1. In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes.
2. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.
3. Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
4. In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt.
5. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture.
6. Serve the soup in shallow bowls and garnish with the fried tortilla strips.

Serves 6.

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Ingredients

3 tablespoons extra-virgin olive oil
1 teaspoon finely chopped rosemary
Salt
1 1/2 pounds smoked sausage links, sliced crosswise into 1-inch pieces
2 bulbs fennel, cut into 1-inch pieces
2 gala apples, cored and cut into 3/4-inch-thick wedges

Directions

1. In a large bowl, stir together the olive oil, rosemary and 1/4 teaspoon salt. Add the sausage, fennel and apples and toss to coat.
2. Position a rack 5 inches beneath the broiler; preheat. Thread the sausage, fennel and apples onto metal skewers; arrange on baking sheets in a single layer. Broil, turning once, until lightly browned, 10 to 15 minutes.

Serves 6.

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Ingredients

2 cups rice
5 skinless, boneless chicken thighs (about 1 pound), cut into quarters
Salt and pepper
1/4 cup vegetable oil
1 large onion, halved and sliced
1 clove garlic, smashed
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 1/2 cups cranberry-pomegranate juice
2 tablespoons chopped flat-leaf parsley

Directions

1. In a medium saucepan, bring the rice and 2 1/4 cups water to a simmer. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 minutes.
2. Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes; transfer to a plate.
3. Add the onion, garlic and walnuts to the skillet and cook, stirring often, until the onion is softened, about 5 minutes.
4. Stir in the cinnamon, scraping up any browned bits. Return the chicken and any juices to the pan, add the cranberry-pomegranate juice and simmer until the chicken is cooked through, 3 to 4 minutes; transfer the chicken to a serving platter.
5. Cook the sauce, stirring occasionally, until thickened slightly, about 3 minutes; stir in the parsley and pour over the chicken. Serve on top of the rice.

Serves 4.

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Ingredients

5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4-inch thick
12 (4 1/2-inch) corn tortillas
6 ounces (1 cup) Monterey Jack cheese, shredded
1/2 cup fresh salsa

Directions

1. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper.
2. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
3. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
4. Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
5. To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Serves 4.

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Ingredients

3 cups water
2 dozen cherrystone or littleneck clams, scrubbed (2 cups clam meat)
2 tablespoons extra-virgin olive oil
3 ounces pancetta, sliced 1/2 inch thick and cut into 1/4-inch dice
1/2 red onion, finely chopped
2 celery stalks, finely chopped
2 large garlic cloves, minced (1 tablespoon)
1/4 teaspoon red-pepper flakes
1 1/2 tablespoons Marsala wine (optional)
1 can (28 ounces) whole plum tomatoes, strained, juices reserved, tomatoes finely chopped
1 potato, preferably Yukon Gold, peeled and cut into 1/2-inch dice
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
Coarse salt and freshly ground pepper

Directions

1. Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
2. Heat 1 tablespoon oil in a large pot over medium-high heat. Add pancetta, and cook, stirring occasionally, until golden brown, about 7 minutes. Remove pancetta with a slotted spoon, and drain on paper towels. Pour off excess drippings, leaving just enough to coat bottom of pot. Add remaining 1 tablespoon oil, and reduce heat to medium. Add onion, celery, garlic, and red-pepper flakes, and cook, scraping bottom of pot, until vegetables are light gold, about 7 minutes.
3. Raise heat to high, and stir in Marsala if desired. Add tomatoes, 1 cup reserved tomato juice, 2 1/2 cups reserved clam broth, and the potato. Reduce heat, and simmer until potato is tender, 8 to 10 minutes.
4. Cut large clams in half. Stir clams, pancetta, parsley, and oregano into broth, and heat until warmed through, about 30 seconds. Season with salt and pepper, and serve immediately.

Serves 8 to 10.

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Ingredients

6 slices thick-cut bacon, cut crosswise 1/4 inch thick
3 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1 onion, finely chopped
2 ribs celery with leafy greens, stalks and leaves finely chopped separately
1 large baking potato, peeled and chopped
One 28-ounce can diced fire-roasted tomatoes
One 14.5-ounce can chicken broth
Two 10-ounce cans baby clams or chopped clams packed in water, liquid reserved
Salt and pepper

Directions

1. In a large saucepan over medium heat, cook the bacon, stirring occasionally, until the fat renders, about 6 minutes; discard the fat. Add the olive oil and garlic and cook, stirring, until golden, 2 to 3 minutes. Add the onion and celery stalks and cook, stirring, until softened, about 6 minutes. Stir in the potato, the tomatoes and their juice and the chicken broth and bring to a boil. Reduce the heat and simmer until the potato is tender, 15 to 20 minutes.
2. Stir in the clams with their liquid and cook to warm through. Stir in the chopped celery leaves and season with salt and pepper.

serves 6.

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Ingredients

2 tablespoons olive oil
2 1/2 cups coarsely chopped red onion
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved
1 tablespoon chopped fresh rosemary
1 2/3 cups (about) vegetable broth, divided
1 pound rigatoni or other tubular pasta
2 tablespoons (1/4 stick) butter
1 1/2 cups grated Pecorino or Parmesan cheese, divided

Directions

1. Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.
3. Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.

Makes 6 servings.

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