3-Layer Magic Cake

4 eggs at room temperature
3/4 cup sugar
8 tbsp butter unsalted and melted
1 tsp vanilla extract
3/4 cup all-purpose flour
2 cups milk lukewarm *
powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it’s easier to get the cake out.

Separate the eggs and beat the egg yolks with the sugar until light and fluffy.

Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.

Add the egg whites to a mixer and mix until stiff peaks form.

Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don’t fold the egg whites in completely, you still want to see some of the white bits floating at the top.

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.

Sprinkle some powdered sugar after cake has cooled.

Macaroni and Cheese with Crispy Topping

5 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups half-and-half or whole milk
1 pound sharp Cheddar cheese, cut into 1/2-inch pieces
1/2 pound Colby cheese, cut into 1/2-inch pieces
1 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Salt and freshly ground pepper
1 pound elbow macaroni
3/4 cup plain dry bread crumbs

Preheat the oven to 350°. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the Cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season with salt and pepper.

Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.

Garlic and Cilantro Soup with Chickpeas (Acorda a Alentejana)

2 cups lightly packed fresh cilantro leaves and tender stems, roughly chopped
1/2 ounce Parmesan cheese, finely grated (¼ cup), plus more to serve
1 jalapeño chili, stemmed and roughly chopped
1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice
1 teaspoon sweet smoked paprika, divided, plus more to serve
Kosher salt and ground black pepper
3/4 cup extra-virgin olive oil, divided
5 ounces rustic bread (such as ciabatta), sliced ½ inch thick and torn into bite-size pieces (about 2 cups)
8 medium garlic cloves, roughly chopped
1 1/2 quarts low-sodium chicken broth
2 15 1/2 -ounce cans chickpeas, rinsed and drained
4 soft-cooked eggs, peeled (see note)

In a food processor, combine the cilantro, Parmesan, jalapeño, lemon zest and juice, 1/2 teaspoon of the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Process until finely chopped, about 20 seconds, scraping the sides as needed. With the machine running, add 1/2 cup of the oil and process to a pesto-like consistency, 30 to 45 seconds. Set aside.

In a small bowl, toss the bread with the remaining ¼ cup oil and the remaining 1/2 teaspoon paprika. Toast in a large Dutch oven over medium, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Using a slotted spoon, return the bread to the bowl, leaving excess oil in the pot; set the croutons aside.

Set the Dutch oven over medium and add the garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add the broth and chickpeas and bring to a simmer over medium-high. Cook, stirring, until heated through, about 3 minutes. Off heat, stir in the pureed cilantro mixture, then taste and season with salt and pepper. Divide the croutons among 4 serving bowls. Ladle in the soup and top each with 1 egg. Sprinkle with additional paprika and Parmesan.

Tip: Don’t skimp on the olive oil in this soup. The croutons absorb oil as they toast and the broth takes on a rich, creamy texture when the pesto is stirred in.

Fried Cauliflower Rice

24 ounces cauliflower florets
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons vegetable oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 onion, diced
6 ounces broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.

In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.

Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.

Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

Serve immediately, garnished with sesame seeds, if desired.

*24 ounces cauliflower florets is equal to about 5 cups.

Orange Bundt Cake

2 sticks (225g) unsalted butter, softened, plus more for the pan
1 1/4 cups (250g) sugar
3 large eggs
2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
2 1/2 cups (315g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups (185g) confectioners’ sugar
2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange

Heat the oven to 325°F (165°C) with a rack positioned in the center. Butter a 10-cup (2.37L) Bundt pan.

In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy.

Beat in the eggs one by one.?

Pulse orange chunks in a food processor until mostly smooth but not completely puréed. Spoon out 1 1/2 cups (355ml) of the pulpy orange mixture and add to the batter, then beat until blended.

Add the flour, salt, baking soda, and baking powder and beat just until smooth. Scrapte the batter into the prepared pan and smooth the top.

Bake until the cake is risen and firm to the touch, and a toothpick stuck in the middle comes out with just crumbs clinging, about 55 minutes.

Cool the pan on a rack set over a rimmed baking sheet for 10 minutes, then invert the cake onto the rack and let cool completely.?

Whisk together powdered sugar and orange juice in a small bowl. Once the cake is cool, spoon the glaze over the top. Let the glaze set, then slice cake and serve. Store any leftovers airtight at room temperature.

Meatloaf

3 tablespoons olive oil
1 large onion, finely chopped
Salt
6 cloves garlic, finely chopped
1 pound ground chuck
1 pound ground pork
1 pound ground veal
1/2 cup dry bread crumbs
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1 pinch cayenne
1 teaspoon Dijon mustard
1/3 cup grated Parmesan
3 tablespoons ketchup, plus more for glazing
1 tablespoon mayonnaise
2 tablespoons crème fraîche (or whipped cream cheese)
3 large eggs, lightly beaten

Heat the oven to 350°F.

In a medium sauté pan, warm the olive oil over medium heat. Add the onion and a large pinch of salt and cook, stirring frequently, until the onion has begun to soften and lightly caramelize, about 5 minutes.

Add the garlic and continue to cook until both the onion and garlic are soft and golden brown (be careful not to burn the garlic), about another 5 minutes. Set aside to cool while you prepare the rest of the ingredients.

In a large bowl, combine the rest of the ingredients except for the eggs. Add a few good pinches of salt. Then mix it with two forks, combining thoroughly but not overmixing.

Gently stir in the eggs and the browned onions and garlic, mixing just until combined.

Gently shape the mixture into a rough football and nestle it snugly into a loaf pan, patting it down so the top is fairly flat. Bake in the middle of the oven for 40 minutes, then brush the top lightly with ketchup and return to the oven for 10 to 20 more minutes. The meatloaf is done when the internal temperature reaches about 145°F.

Let the meatloaf rest for about 10 minutes before slicing and serving.

Indian Spiced Cabbage

2 tablespoons canola oil
1 teaspoon mustard seed
1/2 red onion, chopped
1 teaspoon cumin seed
2 large garlic cloves, minced
1 small jalapeño pepper, seeded and finely chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon red pepper flakes (optional)
2 small yukon gold potatoes, cut into 1/4″ pieces
1 large tomato, finely chopped
1 medium head green cabbage, cored and thinly sliced
1/2 cup water
1 tablespoon apple cider vinegar
Fresh cilantro for serving

Heat oil in a large pot over medium high heat. Once hot, add the mustard and cumin seeds, and cook until they start to sputter, about 1 to 2 minutes.

Add the chopped onion, garlic, and jalapeño pepper and cook, stirring occasionally, until soft and fragrant, about 3 to 4 minutes.

Add the salt, cumin, turmeric, coriander, and red pepper (if using), and stir to combine. Cook 1 minute more.

Add the chopped potato and tomato, mix to combine well, and cook for 2 minutes.

Add the cabbage, water, and apple cider vinegar.

Cover pot, reduce heat to medium, and cook, stirring occasionally, until cabbage has cooked down and potatoes are tender, about 15 minutes.

Season to taste with additional salt if needed. Serve hot topped with plenty of fresh cilantro

Matzo Ball Soup

For the soup

1 whole chicken (about 4 pounds)
2 large onions (whole, unpeeled)
4 parsnips
2 stalks celery
6 carrots
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill, divided
1 teaspoon salt
1/4 teaspoon coarse ground black pepper

Put the chicken and enough water to cover by two inches (about 4 quarts) in a large pot and bring the water to a boil. Skim off the froth as it rises to the top.

Add the onions, parsnips, celery, carrots, parsley, 4 tablespoons of the dill, and the salt and pepper. Half-cover and simmer for at least an hour and up to 2 hours, adjusting the seasoning to taste.

Refrigerate for 2 to 3 hours or overnight so the liquid solidifies. When the fat rises to the top, skim it off and reserve for the matzo balls.

For the matzo balls

4 large eggs
4 tablespoons schmaltz (rendered chicken fat) or vegetable oil
4 tablespoons chicken stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 tablespoons finely chopped parsley, dill, or cilantro
1 teaspoon salt
1/4 teaspoon coarse ground black pepper

Using a spoon, gently mix the eggs, schmaltz, stock, matzo meal, nutmeg, ginger, and parsley, dill, or cilantro in a large bowl. Season with salt and 2 to 3 grinds of pepper. Cover and refrigerate until chilled, at least an hour or overnight.

To shape and cook the matzo balls, bring a wide, deep pot of lightly salted water to a boil. With wet hands, take some of the mix and mold it into the size and shape of a golf ball. Gently drop it into the boiling water, repeating until all the mix is used. Cover the pan, reducing heat to a lively simmer.

Cook for about 20 minutes for al dente matzo balls, or closer to 45 for lighter matzo balls. To test their readiness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.

Strain the soup. Set aside the chicken for chicken salad and discard the vegetables.

Just before serving, reheat the soup. Spoon a matzo ball into each bowl, pour soup over each matzo ball, and sprinkle with the remaining snipped dill.

Burmese Noodle Bowl

2 medium yellow onions
4 garlic cloves
1 teaspoon ginger, grated
1 teaspoon shrimp paste (belachan)
1 tablespoon water
2 tablespoons canola oil
1 teaspoon sesame oil
1/4 teaspoon turmeric powder
1/2 teaspoon chili powder
1 1/2 pounds boneless, skinless chicken thighs
1 14 oz can coconut milk
2 teaspoons kosher salt
1 packet rice noodles
1/2 cup shallots, thinly sliced and fried to a crisp
3 eggs, boiled and chopped
2 tablespoons chili powder
2 tablespoons cilantro, chopped fine
2 limes, quartered

Peel and chop the onions and garlic cloves into chunks. The size doesn’t matter as they are to be ground.

Place the onions, garlic, ginger, shrimp paste, and water in a blender or food processor. Pulse well till you have a smooth paste.

Clean and chop the chicken into bite size pieces. Wash well and drain.

Heat canola and sesame oils in a Dutch oven. Add the onion paste and sauté for 3 to 5 minutes to get the rawness out of the onions.

Add turmeric and chili powder. Stir to incorporate them into onion mix.

The chicken goes in next. Sauté the chicken for 2 to 3 minutes, stirring well to coat with spice mixture.

Add coconut milk and 1 cup of water. Stir well and bring the soup to a boil. Lower the flame, and let the soup come to a simmer. Cover the saucepan and let the soup simmer for 20 minutes, stirring occasionally.

Fill a large, deep saucepan with water and bring to a boil on a high flame. Add rice noodles to the boiling water. Take the saucepan off the heat and let rice noodles steep in water for 20 minutes. Drain well and keep aside.

Assemble the soup with a large helping of rice noodles in a soup bowl. Top with ladlefuls of soup. The noodles should swim in coconut broth.

Add pieces of chicken. Garnish with fried shallots, chopped egg, a sprinkling of chili powder, some cilantro, and a large squirt of lime juice.

Red Curry Chicken Noodle Soup

1/2 cup cilantro leaves with stems, loosely packed
1/4 cup water
1 medium shallot, roughly chopped
2 large cloves garlic, roughly chopped
One 1-inch piece of ginger, peeled and roughly chopped
1 1/2 tablespoons ancho chile powder (or other milder chile powder)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 Thai chile, roughly chopped (optional)
1 tablespoon canola or peanut oil
One 14 ounce can light coconut milk
One 14 1/2 ounce can chicken broth
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/4 teaspoon salt, or to taste
1 cup shredded, cooked chicken (preferably dark meat)
3-4 ounces thin dried Chinese egg noodles (or in a pinch, sub angel hair pasta)
Fresh cilantro, Thai basil, thinly sliced shallot, sliced thai chile, chile oil, and lime wedges for serving

In a food processor, combine the cilantro, water, shallot, garlic, ginger, chile powder, cumin, turmeric, and Thai chile (if using). Process until a paste is formed.

Heat 1 tablespoon oil in a pot over medium heat. Once oil is hot, add the paste and cook, stirring often, for 2 to 3 minutes.

Add the coconut milk, chicken broth, lime juice, fish sauce, and salt. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 to 15 minutes.

Add the chicken and dried noodles, increase heat to medium, and cook, stirring occasionally, until noodles are cooked.

Divide soup between three to four bowls and top with fresh cilantro, Thai basil, sliced shallot, sliced chiles, a drizzle of chile oil, and a lime wedge. Serve immediately.

Tamarind Spiced Cashews with Mint

4 tablespoons unsalted butter
3 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon tomato paste
1 1/2 teaspoons tamarind concentrate or paste
1 pound roasted unsalted cashews
70 grams unsweetened coconut flakes (about 1 cup)
Large pinch cayenne, plus more to taste
10 grams ground garam masala, preferably freshly toasted and ground (about 1 tablespoon)
8 grams coarse kosher salt, plus more for sprinkling (about 1 1/4 teaspoons)
Chopped fresh mint, for serving

Heat oven to 300 degrees.

In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.

Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don’t add mint until serving.)

Italian Pantry Soup

3 tablespoons extra-virgin olive oil, more for garnish
2 cups diced onion
1 cup diced carrot
1 cup diced fennel or celery
Salt and pepper
1 bay leaf
1 large thyme sprig
2 garlic cloves, minced
2 teaspoons paprika
2 tablespoons tomato paste
3 quarts/12 cups chicken broth, vegetable broth or water
2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled and cut in 1-inch chunks (or beans or lentils)
8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 4 cups total)
1/2 pound dried pennette, orecchiette or other small pasta
1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
Freshly grated Parmesan cheese

Other options: for example, more vegetables, like celery and carrot; some tomato, a little or a lot; bacon or pancetta or ham; or beef or chicken broth.

In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes.

Adjust the heat to prevent vegetables from browning or scorching.
Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute.

Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.

Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)

Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.

Classic Butter Chicken

The dish was created as a way to keep cooked/leftover tandoori chicken from drying out. In case you have not already made Tandoori Chicken (see related recipe), this recipe includes simple instructions for cooking the chicken. The result is not as good as if you make the proper Tandoori Chicken first, but it is simpler.

Serve with finely chopped cilantro, chopped green chile peppers, naan, rice and a good Indian chutney.

Make Ahead: The dish tastes even better after a day’s refrigeration; you may need to add a little cream or water to thin the sauce, which will thicken when once it’s chilled.

FOR THE CHICKEN
1 1/2 pounds boneless, skinless chicken (white and/or dark meat), cut into 1 1/2-inch chunks
1 tablespoon fresh lime juice
1 teaspoon Kashmiri chile powder (may substitute a combination of 2 teaspoons paprika and 1 teaspoon cayenne pepper)
2 teaspoons garam masala
1 1/2 teaspoons salt
1/4 cup plain, full-fat yogurt
1 tablespoon minced garlic
1 tablespoon finely minced fresh ginger root

FOR THE SAUCE
2 tablespoons canola or vegetable oil
1 yellow onion, finely chopped
4 medium tomatoes, hulled and chopped
1 teaspoon minced garlic
2 teaspoons peeled minced fresh ginger root
1 tablespoon bright red chili powder, such as Kashmiri chili powder (may substitute a combination of chili powder and paprika; see headnote)
1 tablespoon garam masala
1 teaspoon ground cumin
2 tablespoons salted butter
1/3 cup heavy cream

For the chicken: Preheat the oven to 400 degrees. Grease a rimmed baking sheet with cooking oil spray.

Combine the chicken meat with lime juice, chili powder, garam masala, salt, yogurt, garlic and ginger in a mixing bowl, then spread evenly over the baking sheet. Roast (middle rack) for 15 to 18 minutes, until the chicken is just cooked through.

Meanwhile, make the sauce: Heat the oil in a pot over medium heat. Once the oil shimmers, add the onion and cook for 2 or 3 minutes, until softened. Stir in the tomato; cook for 10 to 12 minutes.

Use a spatula to press the sauce through a fine-mesh strainer back into the pot, or puree with an immersion (stick) blender right in the pot. Stir in the garlic, ginger, chile powder, garam masala and cumin until well blended, then add the chicken, stirring to coat it with sauce. Cook for 3 to 5 minutes, just until heated through.

Just before serving, add the butter. Once it has melted, stir in the cream, until well incorporated. Immediately remove from the heat; serve warm.

Classic Tandoori Chicken

1 1/2 pounds boneless skinless chicken, cut into 1 1/2-inch chunks (light and dark meat; see headnote)
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons kosher salt
1 teaspoon Kashmiri chile powder (may substitute a combination of 1/2 teaspoon each paprika and cayenne pepper; see headnote)
6 tablespoons plain, full-fat yogurt
1 tablespoon minced garlic
1 tablespoon peeled, minced fresh ginger root
2 teaspoons garam masala, or more as needed
1/2 teaspoon ground fenugreek, or more as needed
Vegetable oil, for basting

Use a sharp knife to make shallow cuts in the thickest part of the chicken.

Combine the lime juice and salt in a bowl large enough to hold all the chicken pieces; add the chicken and toss to coat evenly. Cover and refrigerate for 1 hour.

Uncover; add the chile powder, yogurt, garlic, ginger, garam masala and fenugreek, tossing well to coat and distribute evenly. Cover and refrigerate for 3 hours.

Preheat the oven to 500 degrees (or hotter)

Thread the chicken pieces onto skewers, season with a little more garam masala or fenugreek, if desired. Roast (middle rack) for 5 to 6 minutes. Baste with a little oil and continue roasting for 3 to 4 minutes.

Check if the chicken is done by cutting into one of the larger pieces. If it is still pink in the middle, roast for another 3 to 5 minutes and check again.

Pressure Cooker Pernil Asado

MARINADE:
1/2 cup coarsely chopped garlic (from about 1 medium head)
Leaves from 8 to 10 stems fresh cilantro
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup fresh sour orange juice (from about 2 medium; may substitute a 50-50 blend of fresh lemon juice and fresh grapefruit juice)
1/4 cup packed fresh oregano leaves
1/4 cup water, or more as needed
3/4 cup extra-virgin olive oil
3/4 cup vegetable oil

PORK:
3 tablespoons kosher salt
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
One 4-pound, bone-in pork shoulder

For the marinade: Combine the garlic, cilantro, citrus juices, oregano and water in a blender; puree to form a smooth, thick liquid. With the motor running, add the oils in a slow, steady stream until evenly incorporated.

For the pork: Combine the salt, oregano and pepper in a small bowl.

Rinse the pork with cold water and pat dry with paper towels. Use a sharp knife to cut the skin and/or fat cap on your pork shoulder in a crosshatch pattern, leaving about an inch of space between the cuts. Be sure to slice through the layer of fat below the skin, but not into the meat itself.

Rub the pork all over with the salt mixture, then place in a gallon-size zip-top bag. Add the marinade, pushing it into the nooks and crannies and pressing out as much air as possible, and seal. Refrigerate, turning occasionally, for 12 to 24 hours.

Let the pork sit at room temperature for 30 to 45 minutes while you preheat the oven to 350 degrees. Reserve the marinade.

Place the pork shoulder fat-cap side up in a Dutch oven or other large, heavy-bottomed pot with a tight-fitting lid. Add 3/4 cup of the marinade and the water. Cover and roast (middle rack) for 3 to 5 hours, until the meat is fork-tender. Use tongs or large forks to flip the roast every hour or so, and use some of the marinade mixture to baste the meat. Add a tablespoon of water or two if the pan is dry. Finish cooking for last hour with fat-cap side up.

To help crisp the fat cap on top of the pork and further brown the meat, uncover the pot and increase the oven temperature to 375 degrees. Roast for 10 to 15 minutes.

Place the meat in a large bowl or on a large cutting board with a channel that can catch the juices. Use two forks to shred the roast pork into bite-size pieces. Add 1/2 cup of the pan juices (or as much as you like), and stir to incorporate.

VARIATION: To make the pernil in an Instant Pot, ask the butcher to remove the bone from pork shoulder and cut the meat into four equal pieces; reserve the bone. Follow the marinating directions above.

Remove the shoulder from the marinade and shake dry; reserve the marinade.

Add 1 1/2 tablespoons extra-virgin olive oil to the Instant Pot. Set to SAUTE on high heat; add the hunks of meat and sear them on all sides, about 3 minutes per piece, in batches, then transfer them to a plate.

Add 1 cup of the reserved marinade to the Instant Pot. Use a wooden spoon to scrape away any blackened bits. Turn off the heat.

Arrange the hunks of pork around in the pot, then baste with the reserved marinade.

Add the bone, cover and cook at high pressure for 80 minutes. Let the pressure release naturally.

Transfer the meat to a cutting board. Cook the marinade over medium heat until slightly reduced; skim fat and season, as needed.

Add the pork and shred it with forks.

Crisp the pork under the broiler, if desired.

Blender Tomato Soup

1/3 cup olive oil
1 clove ga1/2 cup chopped onion
1 slice white or whole-wheat bread (crusts removed), torn into 1-inch pieces
28 ounces canned, no-salt-added whole peeled tomatoes, plus their juices
1 cup no-salt-added vegetable broth
1 teaspoon seasoning blend, such as Trader Joe’s 21 Seasoning Salute
Salt
Freshly ground black pepper

Combine the oil, garlic, onion, bread pieces, the tomatoes and their juices, the broth and seasoning blend in a blender; begin to blend on low, then gradually increase to high until pureed and smooth.

Pour into a medium saucepan; cook over medium-low heat for 20 minutes, stirring a few times. Taste, and season with salt and pepper, as needed.

Serve warm.

Meatballs and Sauce

FOR THE MEATBALLS
2 tablespoons olive oil, plus more for your hands
1 small onion, cut into small dice
4 cloves garlic, thinly sliced
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
8 slices white/country bread, preferably crusts removed, torn into bite-size pieces
1/2 cup whole or low-fat milk
2 pounds ground veal
2 pounds 80/20 ground beef
1 pound ground pork shoulder (butt)
8 ounces finely chopped or ground prosciutto
1 cup freshly grated pecorino Romano cheese
1 cup whole-milk ricotta cheese, preferably homemade (see related recipe)
6 large eggs
2 cups freshly grated Parmigiano-Reggiano cheese
1 1/2 cups finely chopped flat-leaf parsley
4 tablespoons kosher salt
1 teaspoon freshly cracked black pepper
2 cups “00” flour, for dusting

FOR THE SAUCE
28 ounces canned whole San Marzano tomatoes
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 teaspoon dried oregano
Pinch crushed red pepper flakes
1 teaspoon dried oregano
Kosher or sea salt
Freshly cracked black pepper
A few fresh basil leaves (optional)

For the meatballs: Heat the olive oil in a saute pan over medium-high heat. Once the oil shimmers, stir in the onion, garlic, dried oregano and crushed red pepper flakes. Cook just until the onion and garlic have softened but not browned; transfer to a very large mixing bowl.

Combine the bread pieces and milk in a medium bowl; let the mixture sit for a few minutes so the milk is completely absorbed.

Add to the large bowl the ground veal, ground beef, ground pork shoulder, prosciutto, pecorino-Romano, ricotta, eggs, Parmigiano-Reggiano, parsley, kosher salt, freshly cracked black pepper and the soaked bread pieces; use your clean hands to blend the mixture until well incorporated.

Position oven racks in the upper and lower thirds of the oven; preheat to 450 degrees. Line two large rimmed baking sheets with parchment paper. Place the “00” flour in a wide, shallow bowl.

Grease your hands with a little oil. Form the meatball mixture into 65 meatballs of equal size (shell-on walnuts). Coat each one lightly with “00” flour, dividing them between two parchment-paper-lined rimmed baking sheets. Roast on the upper and lower racks for 10 to 14 minutes, rotating the baking sheets top to bottom and front to back halfway through, until the meatballs are browned and cooked through. Discard any remaining flour.

Meanwhile, make the sauce: Use a food mill to puree the tomatoes. Discard the seeds; reserve the can juices for another use, if desired.

Heat the extra-virgin olive oil in a pot over medium-high heat. Once the oil shimmers, add the garlic, dried oregano, crushed red pepper flakes and dried oregano. Cook just until the garlic starts to brown, then stir in the tomato puree. Cook for 5 to 7 minutes, then taste, and season lightly with kosher or sea salt and cracked black pepper. Stir in 6 to 8 basil leaves, if desired. Turn off the heat. Transfer 30 of the meatballs to the saucepan, turning them until coated. Cool and reserve the remaining meatballs for another use.

Creamy Greek Chicken Noodle Soup

1 large carrot
1/2 small onion
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
4 cups homemade or no-salt-added chicken broth
1 cup thin dried egg noodles (sometimes called soup noodles)
1 lemon
2 large eggs
One 4-to-6-ounce chunk cooked boneless, skinless turkey breast (may substitute cooked chicken)
Handful fresh dill

Cut the carrot and onion into small dice; piling them together is okay.

Heat the oil in a large saucepan over medium heat. Once the oil shimmers, stir in the vegetables. Season lightly with salt and pepper. Cook for 2 minutes or until the carrots have softened.

Increase the heat to medium-high; add the broth and bring to a boil, then stir in the noodles. Cook for 3 or 4 minutes, until the noodles are almost done (al dente), then reduce the heat to low. Taste, and season lightly with salt and pepper.

Cut the lemon in half. Squeeze the juice, without any seeds, into a medium heatproof bowl. Whisk in the eggs until the mixture is smooth and well blended. Gradually ladle about 1/2 cup of the broth mixture into the egg-lemon mixture, whisking to incorporate and temper it. (It’s okay if a few noodles sneak in.) Gradually ladle in another 1/2 cup. Remove the saucepan from the heat.

Drizzle the tempered egg-lemon mixture into the saucepan of broth and noodles, whisking constantly for 2 minutes. The soup should come together and look creamy.

Shred the turkey or cut it into bite-size chunks. Finely chop the dill. Add both to the soup. Taste, and add a final pinch each of salt and pepper as needed.

Divide among individual bowls. Serve warm.

Orange Chicken Salad

For the salad:
4 cups leaf lettuce chopped
2 cups cooked chicken sliced or diced (about 2 small breasts)
2 slices cooked bacon diced
1 cup fresh raspberries
2 fresh oranges peeled and cut into segments (supremed)
1/4 cup chopped walnuts
1/3 cup goat cheese crumbles

For the salad dressing:
1 tsp orange zest
1/2 cup freshly squeezed orange juice
1 clove garlic minced
1 Tbsp soy sauce
1 tsp honey
Pinch fresh minced ginger
Salt and freshly ground pepper to taste

Prepare salad dressing by combining all ingredients in a small bowl or jar. Whisk or shake to combine. Set aside.

Line a salad bowl with the chopped lettuce. Top with chicken, bacon, raspberries, oranges, walnuts and goat cheese crumbles. Drizzle with salad dressing. Toss to coat. Enjoy!

Chocolate Chip Skillet Cookie

8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C), plus more for greasing skillet
4 1/2 ounces white sugar (2/3 cup; 125g)
8 ounces light brown sugar (1 cup, gently packed; 225g)
1 ounce malted milk powder (about 1/4 cup; 25g); see note
1/2 ounce vanilla extract (1 tablespoon; 15g)
2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon grated nutmeg
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
12 1/2 ounces all-purpose flour, such as Gold Medal (2 3/4 cups, spooned; 355g)
12 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (about 2 cups; 395g)

Adjust oven rack to middle position and preheat to 400°F (200°C).

Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes.

With mixer running, add egg and continue beating only until smooth.

Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer.

Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving.

Enjoy warm or cover with foil and store up to 3 days at room temperature.