1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft and fragrant about 5 minutes. Be careful not to brown the garlic.
3. Add the tomato sauce, oregano, red pepper flakes, and basil, and bring to a boil. Reduce to a simmer and cook until the flavors have blended 10-15 minutes.
4. Transfer the sauce to a baking dish. Scoop the ricotta in large chunks into the sauce. Mound the mozzarella on top and sprinkle the pepperoni over the top.
5. Place in the oven and bake for 20-25 minutes until it's hot, bubbling, and the cheese is melted. Garnish with the basil leaves and serve immediately with the crostini.

Makes about 3 cups.

1. In a medium saucepan, heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the chocolate and let stand for 1 minute, then stir until smooth.
2. Whisk the egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream.
3. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter.
4. Pour the custard into eight 1/2-cup ramekins or espresso cups and refrigerate until chilled, at least 4 hours.

Serves 8.


Make Ahead: The chocolate pots can be refrigerated overnight.

1. Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
2. Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl.
3. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
4. Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
5. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.

Serves 4.

1. Cut steak diagonally across the grain in 1⁄4-in.-thick slices.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until rippling. Add half the meat; stir-fry 30 seconds until no longer pink. Remove to a bowl. Repeat with another teaspoon oil and rest of meat. Add to bowl; stir in 2 tablespoon stir-fry sauce.
3. Add 2 more teaspoons oil to skillet, then bok choy. Stir-fry 30 seconds. Add 3 tablespoons water; cover and steam 1 minute. Uncover, add remaining sauce and stir-fry 1 minute until bok choy is crisp-tender.
4. Add meat and juices; stir-fry 30 seconds to heat through. Sprinkle with crushed red pepper, if desired.

Serves 4.

1. Preheat oven to 425°F with rack in upper third. Lightly butter a 2- to 2 1/2-quart shallow baking dish.
2. Make cheese sauce: Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour until smooth, then cook roux, whisking frequently, until pale golden, 2 to 3 minutes.
3. Meanwhile, heat milk in a separate small saucepan until just about to boil. Add milk to roux in 2 batches, whisking constantly until very smooth.
4. Bring to a boil, whisking, then cook, whisking, 30 seconds. Remove from heat and whisk in fontina, half of gruyère, nutmeg, and 3/4 teaspoon salt. Cover and set aside, whisking occasionally.
5. Make mushroom-seitan filling: Cook garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring, until beginning to turn pale golden. Stir in mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until mushrooms are softened, about 3 minutes. Add seitan and thyme and cook, stirring occasionally, until mushrooms and seitan are slightly golden, about 4 minutes. Add water and cook briefly, scraping up any brown bits.
6. Assemble and bake lasagne: Spread 1/2 cup cheese sauce in bottom of baking dish.
7. Slice 1 log of polenta into 1/4-inch-thick rounds and arrange enough rounds to cover bottom of dish, overlapping slightly. Spoon half of filling evenly over polenta, then spread with half of remaining cheese sauce (about 1 cup). Slice enough rounds from second log to form a second layer. Cover with remaining filling, then cheese sauce. Sprinkle with remaining gruyère and bake until top is just bubbling and slightly browned, 15 to 20 minutes. Let stand 5 minutes before serving.

Serves 4-6.

1. Season beef with salt and pepper. Form into three equal-size patties; set aside.
2. In a large skillet, heat butter over medium-high heat, add onions. Cook, stirring occasionally, until caramelized, about 10 minutes.
3. In a cast-iron skillet, heat oil over medium-high heat. Add beef patties and cook about 1 1/2 minutes for medium-rare.
4. Place patties between brioche halves; top with onions. Serve immediately with pickles, if desired.

Makes 3 hamburger sliders.