Ingredients

3 1/2 cups walnuts, chopped
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 pound package phyllo sheets, thawed
1 1/2 cups butter, melted
Syrup:
2 cups, plus 2 tablespoons sugar
1 1/2 cups water
1/2 cup honey
1/4 lemon, peel only
1 clove

Directions

1. Preheat the oven to 375°F.
2. Mix together the walnuts, sugar, and spices and set aside.
3. As you work, keep the sheets of phyllo covered with plastic wrap to keep them from drying out. Place 1 sheet of phyllo on the bottom of a jelly roll pan (12-inch x16-inch). Brush the dough lightly with melted butter. Repeat this process until there are 8 sheets of phyllo in the pan.
4. Sprinkle one-third of the nut mixture onto the phyllo sheets. Place 4 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet. Place another one-third of the nut mixture on the dough.
5. Layer the remaining sheets of phyllo on top of the nuts, brushing melted butter in between each sheet. Brush the top sheet with butter as well.
6. Trim the edges so that they do not stand above the level of the dough.
7. Cut the pastry into 2-inch squares, making sure not to slice through the bottom layer of phyllo dough. Leaving the bottom layer uncut will allow the syrup to soak in more efficiently.
8. Bake at 375°F for 25–30 minutes or until the top layer of the phyllo takes on a light golden brown color.
9. While the dough bakes prepare the syrup. Combine all of the ingredients and bring to a boil. Remove the clove and lemon peel.
10. Remove the pan from the oven and immediately pour hot syrup over the baklava.
11. Before serving allow the baklava to stand at room temperature until cooled. Slice through the bottom layer of phyllo dough and serve.

    Makes 48 (2-inch x 2-inch) pieces.

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Ingredients

8 thick-cut bacon slices
8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
8 tomato slices, seeds removed, slices drained on paper towels
4 tablespoons mayonnaise

Directions

1. Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
2. Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each.
3. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich.
4. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes.
5. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve.

Serves 4.

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Ingredients

1/4 cup plus 1 tablespoon sugar
1 tablespoon hot water
3 tablespoons extra-virgin olive oil
One 3/4-pound loaf sourdough bread, crusts removed and bread cut into 1-inch cubes (about 10 cups)
4 pounds mixed stone fruits, such as peaches, apricots and plums, each pitted and cut into 8 wedges
2 tablespoons fresh orange juice
3/4 cup plus 2 tablespoons Moscato d’Asti
8 large egg yolks
1 tablespoon finely chopped mint

Directions

1. Preheat the oven to 350°. In a small bowl, mix 1 tablespoon of the sugar with the hot water, stirring to dissolve the sugar. Add 2 tablespoons of the olive oil and stir to combine.
2. Arrange the bread cubes on a large rimmed baking sheet. Drizzle the bread cubes with the sugar-syrup-and-olive-oil mixture and toss to coat. Bake until the bread cubes are crisp and golden brown, about 10 minutes.
3. In a large bowl, toss the fruit slices with the fresh orange juice and 2 tablespoons of the Moscato d’Asti and let stand at room temperature for 10 minutes.
4. Meanwhile, in a medium stainless steel bowl, whisk the egg yolks with the remaining 1/4 cup of sugar and 3/4 cup of Moscato. Fill a large bowl with ice water. Set the bowl with the eggs over a medium saucepan filled with 1 inch of barely simmering water (you can also use a double boiler).
5. Using a whisk or a handheld electric mixer on low speed, beat the egg yolk mixture until it is hot and foamy and forms a ribbon when the beaters are lifted, about 8 minutes. Don’t cook the zabaglione for too long, or it will curdle.
6. Remove the zabaglione from the heat and whisk in the remaining 1 tablespoon of olive oil. Carefully set the bowl in the ice bath and whisk the zabaglione until chilled, about 5 minutes.
7. To serve, add the bread cubes and mint to the fruit in the bowl and toss well. Transfer the panzanella to shallow bowls, top each one with a large dollop of zabaglione and serve right away.

Serves 10.

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Ingredients

2 tomatoes, cut into bite-size pieces
1 small cucumber, peeled and sliced
1 small red onion, thinly sliced
1 cup fresh basil leaves, torn into small pieces
1/2 cup extra-virgin olive oil, plus more as needed
3 Tbs. balsamic or red wine vinegar, plus more as needed
Salt and freshly ground pepper, to taste
6 to 8 thick slices country-style white bread, torn into bite-size pieces

Directions

1. In a bowl, combine the tomatoes, cucumber, onion and basil. Drizzle with the 1/2 cup olive oil and the 3 Tbs. vinegar, season with salt and pepper and toss well.
2. Place half of the bread in a wide, shallow bowl. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for 1 hour.
3. Just before serving, toss the salad and adjust the seasonings with salt and pepper. If the bread seems dry, add a little oil or vinegar. Serve immediately.

Serves 4 to 6.

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