Ingredients

Salt and pepper
1 pound whole wheat spaghetti
One 1-inch piece fresh ginger, grated
2 large cloves garlic, grated
About 1/4 cup tamari (dark soy sauce)
About 3 tablespoons honey or agave syrup (eyeball it)
2 tablespoons tomato paste
About 2 tablespoons rice wine vinegar (a couple of healthy splashes)
1 tablespoon sesame oil
1 teaspoon hot sauce, such as sriracha, plus more to pass around the table
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips
1/4 small cabbage, very thinly shredded
1/2 red bell pepper, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish

Directions

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, tamari, honey (or agave), tomato paste, vinegar, sesame oil and hot sauce until smooth.
3. Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stir-fry until browned, about 3 minutes. Add the cabbage and bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute.
4. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.

Serves 4.

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Ingredients

1 1/2 cups Pimm's No. 1
1 navel orange, cut crosswise into thin slices
1 lemon, cut crosswise into thin slices
3/4 cup firmly packed mint leaves and tender stems
1 1/2 cups cold ginger ale or lemon lime soda
1 cucumber, cut lengthwise into 8 wedges
About 3 cups ice
1 apple, quartered, cored, and cut into thin slices

Directions

1. In a large pitcher, combine the Pimm's, the orange and lemon slices, and the mint. Chill for about 10 minutes. Stir in the ginger ale.
2. Put two cucumber wedges, standing on end, into each of four 1-pint glasses. Fill halfway with ice.
3. Pour in the Pimm's mixture. Push the mint down into the drinks and divide the orange, lemon, and apple slices among the drinks.

Serves 4.

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Ingredients

1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
1 cup plus scant 1/3 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
Lemon Curd
Whipped Raspberry Frosting, recipe below
24 raspberries

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
3. Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
4. In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
5. Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
6. Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
7. Fit a pastry bag with a 3/8-inch plain round tip and fill with frosting. Pipe in a circular motion on top of each cupcake. Top with a raspberry.

Makes 24.


Whipped Raspberry Frosting

2 cups fresh raspberries, rinsed
1/3 cup sugar
1 tablespoon unflavored gelatin
2 cups heavy cream
3 tablespoons sugar

1. Combine raspberries and sugar in a saucepan and cook over medium heat. Stir mixture mashing with a spoon until it's liquid, about 10-15 minutes.
2. Stir in gelatin, continue to cook until dissolved. Remove from heat and transfer to a medium sized bowl. Refrigerate overnight.
3. Beat heavy cream on high until stiff peaks form. Add the three tablespoons of sugar and beat until combined.
4. With a wire whisk, mix about a third of the whipped cream into raspberry mixture mashing the raspberry gelatin mixture. Whisk in remaining whipped cream.

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