Ingredients

2 teaspoons unsalted butter, softened
1/2 cup sugar
8 ounces semisweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1/4 cup, plus 1 1/2 teaspoons orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup heavy cream
3/4 ounce semisweet chocolate, finely chopped
Confectioners' sugar

Directions

1. Preheat the oven to 400° F.
2. Using the butter, grease 4 individual ramekins and sprinkle them with about 1 teaspoon sugar per ramekin.
3. In a large metal bowl, set over a pot of simmering water (not touching the bottom of the metal bowl), melt 8 ounces chocolate, stirring it with a whisk from time to time. Remove the bowl of melted chocolate from the heat.
4. In another bowl, beat the egg whites with 1/4 cup of the sugar until stiff and glossy.
5. Whisk the egg yolks into the chocolate one at a time, add 1/4 cup orange-flavored liqueur, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended.
6. Pour the chocolate mixture into the prepared ramekins, place on a baking sheet, and bake until they are puffed and somewhat firm, for about 20 to 25 minutes. Remove the ramekins from the oven.
7. While the soufflés are baking, prepare the chocolate sauce, and cover to keep warm.
8. For the chocolate sauce, heat the cream in a small saucepan over high heat. Add the remaining 1 1/2 teaspoons orange-flavored liqueur. Start whisking in the 3/4 ounce chopped chocolate and bring to a boil, whisking constantly. Remove the chocolate sauce from the heat. Serve immediately.
9. Place a ramekin on each of 4 plates and sift confectioners' sugar over the top of each soufflé. Break the tops of the soufflés and spoon in the warm chocolate sauce, allowing it to drip over the sides.

Serves 4.

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Ingredients

1 garlic clove
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
5 tablespoons canola oil
4 tablespoons red wine vinegar
1 head of red leaf lettuce (or red butter lettuce)
1 avocado
1/2 white onion, thinly sliced

Directions

1. With the side of your knife, smash your clove of garlic and remove the peel. Place it in a small bowl.
2. Add salt, pepper, olive oil, canola oil, and vinegar to the bowl.
3. Whisk together with a small whisk or a fork, making sure to beat up the garlic a bit to bring out its great flavor. Set aside.
4. Wash and dry lettuce and rip apart into smaller pieces with your hands. Toss into a large salad bowl.
5. Halve the avocado, remove the pit, and dice it up. Add to salad bowl along with thinly sliced white onions.
6. Whisk dressing once more, throw away the garlic glove, and pour over salad. Toss well and serve immediately.

Serves 3-4

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Ingredients

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Directions

1. Sift together flour, baking powder, and salt. Set aside.
2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
3. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
4. Preheat oven to 375 degrees F.
5. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
6. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Makes roughly three dozen cookies.

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Ingredients

Room-temperature butter, for greasing the baking dish
1 loaf (3/4 pound) brioche or challah, cut into 2-inch-thick slices and halved crosswise
4 fully cooked chicken sausages (about 12 ounces total), thinly sliced
8 large eggs
2 1/2 cups whole milk
1/2 cup pure maple syrup, plus more for serving
1 teaspoon coarse salt

Directions

1. Butter a two-quart shallow baking dish; arrange bread slices in dish, overlapping slightly. Place sausage slices between bread slices.
2. In a large bowl, whisk together eggs, milk, maple syrup, and salt until combined. Pour egg mixture over bread and sausage, pressing down on the bread to submerge it. Cover dish tightly with plastic wrap; refrigerate at least two hours (or up to overnight).
3. Preheat the oven to 350ºF. Remove the plastic wrap and place the baking dish on a rimmed baking sheet. Bake until the strata is puffed and set in center, about an hour and a half (tent with aluminum foil if it's browning too quickly). Let cool 10 minutes.

Serves eight.

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