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Spinach and Pear Salad with Lamb

Time:30 mins
Ingredients
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 lamb shoulder chops (3/4 inch thick; about 1 1/2 pounds total)
  • 5 ounces baby spinach (or curly or flat leaf, trimmed), washed
  • 2 small ripe pears (or 1 large), such as Anjou, thinly sliced lengthwise
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Chicken with Cornmeal Dumplings

Time:1 hour 15 mins
Ingredients
  • 3 tablespoons unsalted butter
  • 5 boneless, skinless chicken thighs (1 1/2 pounds), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1/2 bunch scallions, cut into 1/2-inch pieces
  • 1 medium green bell pepper, seeded and diced medium
  • 2 celery stalks, diced medium
  • 2 medium carrots, diced medium
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 2 bottles pilsner or another light- or medium-bodied lager (12 ounces each)
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 to 2 tablespoons red-wine vinegar
  • Cornmeal Dumpling Dough
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Lamb, Potato, and Leek Stew

Time:1 hour 15 mins
Ingredients
  • 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
  • 5 1/2 cups low-sodium chicken broth
  • 3/4 pound small potatoes, halved or quartered if large
  • 1/3 cup roughly chopped fresh parsley, for serving
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Steak with Swiss Chard and Garlic Bread

Time:20 mins
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Best Buttermilk Pancakes

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Potato-and-Onion Frittata

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Crisp Sauteed Soft-Shell Crabs

Other Ideas:
Soft-shell crab
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Orecchiette with Mushrooms, Radicchio, and Gorgonzola

Ingredients
  • Coarse salt
  • 1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium shallot, minced (about 1/4 cup)
  • 1/4 teaspoon red-pepper flakes
  • 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
  • 1/4 cup dry white wine
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1/4 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice (from about 1 lemon)
  • 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
  • 2 ounces Gorgonzola cheese, crumbled
  • Freshly ground pepper, to taste
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Thai-Spiced Baby Back Ribs

Ingredients
  • 4 cups good-quality prepared barbecue sauce
  • Napa Cabbage and Jicama Slaw
  • 2 (4-ounce) cans red Thai curry paste
  • 4 stalks lemongrass, light green part only, smashed
  • 2 cups hoisin sauce
  • 6 cups homemade or store-bough low-sodium chicken stock
  • 1 1/4 cups hoisin sauce
  • 2 to 3 tablespoons Lemongrass Oil
  • 1/2 cup Sambal Oelek paste
  • 4 cloves garlic, sliced
  • 3 (1-inch) pieces fresh ginger, sliced
  • 1/4 cup soy sauce
  • 1 cup soy sauce
  • 1/4 cup honey
  • 3 tablespoons peeled and grated fresh ginger
  • 1 teaspoon Chinese five-spice powder
  • 2 (3-pound) racks baby back ribs
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Fontina, Speck, and Onion Strata

Ingredients
  • 3 tablespoons unsalted butter
  • 1 large sweet onion, preferably Vidalia (about 1 1/2 pounds), thinly sliced
  • Coarse salt and freshly ground pepper
  • 10 large eggs, lightly beaten
  • 3 cups whole milk
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme
  • 10 cups day-old rustic bread (from 13 ounces), cut into 3/4 -inch cubes
  • 4 ounces sliced speck or ham, coarsely chopped (1 1/4 cups)
  • 3 cups shredded fontina (8 ounces)
  • Vegetable oil cooking spray
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