Ingredients

1½ cups flour
½ teaspoon baking powder
1/4 teaspoon salt
½ cup buttermilk
1 tablespoon lemon juice
2 sticks (8 ounces) unsalted butter, softened
1-2/3 cups sugar, plus more for decorating
2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
2 large eggs plus 4 egg whites, at room temperature
One 10- to 12-ounce jar lemon curd

Directions

1. Position a rack in the center of the oven and preheat to 350°. Line mini-muffin pans with paper liners.
2. In a medium bowl, combine the flour, baking powder and salt.
3. In a separate bowl, combine the buttermilk and lemon juice.
4. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.
5. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.
6. In a heatproof bowl, whisk together the remaining 2/3 cup sugar and the egg whites. Place over a saucepan of barely simmering water, making sure the water doesn't touch the bowl, and heat just until the sugar dissolves, whisking constantly. Remove from the heat and beat on high speed until stiff, glossy peaks form.
7. Spread a thin layer of lemon curd over each cupcake and dollop the meringue on top. Toss the lemon peel strips in sugar to coat, and place one on each cupcake.

Serves 24.

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Ingredients

3 cups chicken stock
1 cup strawberries, washed and hulled
2 tablespoons butter
1 cup arborio rice
1/4 cup white wine
3/4 cup freshly grated parmigiano-reggiano
Salt and freshly ground pepper

Directions

1. Bring chicken stock to a boil over high heat. Add strawberries and blanch for 30 seconds. Remove berries, purée in a food processor, and set aside. Turn off heat and cover stock.
2. Melt butter in a heavy pan over low heat. Add rice and stir constantly for 1 minute. Add wine, cooking till absorbed. Add stock, 1⁄2 cup at a time, stirring constantly; allow rice to absorb each 1⁄2 cup before adding more. Rice should cook in about 25 minutes. Remove from heat.
3. Stir in berries and parmigiano-reggiano. Season with salt and pepper.

Serves 4.

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Ingredients

1 quart whole milk
1 quart half-and-half
1 cup sugar
2-1/2 cups uncooked Arborio rice
1/2 teaspoon salt
1 vanilla bean, split
4 to 6 whole cloves, tied in a 100-percent-cotton cheesecloth bag
Strawberry sauce

Directions

1. In a 3-1/2- or 4-quart slow cooker stir together milk, half-and-half, sugar, rice, and salt. Add vanilla bean and cloves. Cover and cook on low heat setting for 5 hours. Do not stir.
2. Remove vanilla bean and cloves. Let stand 15 to 30 minutes before serving. (If pudding gets too thick upon standing, stir in additional milk to make desired consistency.) Serve warm or chilled with strawberry sauce.

Makes 16 servings.

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Ingredients

1 tablespoon plus 1 teaspoon olive oil
2 cloves garlic, sliced
1 pint grape tomatoes, cut in half
1/2 cup fresh orange juice
1/2 cup fresh flat-leaf parsley
2 tablespoons capers
kosher salt and black pepper
4 6-ounce pieces skinless halibut fillet or some other firm-fleshed white fish

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
2. Add the tomatoes, orange juice, parsley, capers, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes.
3. Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.

Serves 4.

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Ingredients

2 Tbs. fine dry breadcrumbs
2 small leeks, white and light green parts halved and sliced 1/2-inch thick
2 cups chopped Swiss chard, kale, collard greens, or mustard greens
4 egg whites
3 whole eggs, beaten
1/4 cup low-fat milk
1/8 tsp. nutmeg
1 Tbs. chopped fresh tarragon
2 oz. soft goat cheese

Directions

1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan.
5. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.

Serves 4.

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