Wine-Braised Short Ribs

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Miso Glazed Root Vegetables

1 pound carrots, scrubbed and cut into large chunks
8 medium beets, peeled cut into thin wedges
1 large red onion, peeled and cut into wedges
(you could also use parsnips, turnips, radishes, butternut squash, acorn squash, or pumpkin––whatever the fall harvest has in store)
Olive Oil
Salt and pepper
3 tablespoons butter
2 cloves garlic, sliced
2 tablespoons miso paste
2 tablespoons mirin
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1 scallion, chopped (optional)
Instructions

Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Roast the veggies in the oven for 45 minutes, until crisp on the outside.
In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.

Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!

Sweet Patatas Bravas

2 pounds sweet potatoes
3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt (I use Morton’s)
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 1/2 tablespoons hot sauce
1 1/2 teaspoons smoked paprika
1/3 cup mayonnaise
1 large garlic clove (or 2 small), minced

Preheat the oven to 425 degrees F.

Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray, then toss with 2 tablespoons olive oil and the salt. Roast—stirring the potatoes halfway through—until they’re just tender and beginning to brown, about 24 minutes.

Meanwhile, mix the tomato paste, sherry vinegar, hot sauce, and smoked paprika in a bowl.

In another bowl, mix the mayonnaise, garlic, and remaining 1 tablespoon olive oil. (Both sauces can be prepared days in advance, then refrigerated!)

When the potatoes are done, let them hang out for about 10 minutes. Drizzle with the tomato dressing and gently toss. Transfer to a platter and zigzag with the garlicky mayo. Serve warm.

Scalloped Sweet Potatoes

Cooking spray or butter
2 cups heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 pounds sweet potatoes (about 4 to 5 medium), peeled and sliced into 1/4-inch thick rounds
1/2 cup shredded Gruyère cheese

Arrange a rack in the middle of the oven and heat to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray; set aside.

Place the cream, butter, garlic, and bay leaf in a small saucepan and bring to a simmer over low heat. Meanwhile, combine the thyme, nutmeg, salt, and pepper in a small bowl.

Evenly distribute about half of the potatoes over the bottom of the baking dish. Sprinkle with half of the salt and herb mixture. Add the remaining potatoes in an even layer. Sprinkle with the remaining seasoning.

Remove the bay leaf from the cream and discard. Pour the cream and garlic over the potatoes. Push down to submerge them as much as possible. The potatoes won’t be fully submerged — that’s okay. Cover tightly with aluminum foil.

Bake for 15 minutes. Uncover and bake until the sweet potatoes are tender, about 15 minutes more. Remove the baking dish from the oven. Turn on the oven’s broiler. Sprinkle the cheese over the top of the potatoes. Broil until the cheese is melted and the top is lightly browned, 3 to 5 minutes. Let the sweet potatoes cool for about 10 minutes before serving.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Garlic Parmesan Roasted Sweet Potatoes

3 medium sweet potatoes (about 2 pounds total), cut into 1 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 cup finely grated Parmesan cheese, divided

Arrange a rack in the middle of the oven and heat to 425°F.

Place the potatoes, oil, salt, and pepper in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and spread into a single layer. Roast for 15 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.

Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the potatoes with the garlic and half of the cheese and stir to coat well. Sprinkle the remaining cheese over the potatoes. Broil until the cheese is soft and melted, 1 to 2 minutes.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Whipped Sweet Poatoes with Coconut Milk and Vanilla Bean

2 to 2 1/2 pounds sweet potatoes (about 4 to 5 medium)
1/2 cup coconut milk (or whole milk or cream)
2 to 3 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
Ground cinnamon, to taste
Kosher salt, to taste
Chopped fresh parsley leaves or coconut flakes, for garnish (optional)

Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with aluminum foil.

Pierce the sweet potatoes a few times with a sharp knife. Place them on the baking sheet and roast until tender and a knife easily pricks through, 45 minutes to 1 hour. Set aside to cool until cool enough to handle.

Halve the potatoes lengthwise, scoop of the flesh, and run the flesh through a potato ricer or food mill into a large bowl.

Meanwhile, combine the coconut milk, brown sugar, butter, vanilla bean paste, a few dashes of cinnamon, and a generous pinch of salt in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted and sugar dissolved. Reduce the heat to low and keep warm.

Add the warmed milk mixture, a few tablespoons at a time, into the potatoes, and beat with an electric mixer on high speed until smooth and fluffy. (You may not use all of the milk mixture.)

Taste and adjust seasonings, adding more sugar, cinnamon, or salt as needed. Serve immediately. Garnish with the parsley or coconut flakes if using.

Recipe Notes
Make ahead: This recipe can be made ahead and stored in the refrigerator for up to 2 days. To reheat (or keep warm), place the bowl of potatoes over a bowl of simmering water, stirring occasionally.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Sour Cream and Balsmic Whipped Sweet Potatoes

3 to 4 pounds sweet potatoes (4 to 5 medium potatoes), baked and peeled
1/4 cup packed light brown sugar
1/4 cup sour cream
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt

Mash the still-warm sweet potatoes until smooth in a large bowl. Add the brown sugar, sour cream, vinegar, and salt. Stir to combine. Serve warm or at room temperature.

Make ahead: The sweet potatoes can be baked up to 5 days in advance and stored in a sealed container in the refrigerator. Peel and mash the potatoes, then reheat over medium-low heat on the stovetop when ready to finish and serve.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Maple-Roasted Brussels Sprouts

1/4 cup canola oil
2 1/4 pounds baby brussels sprouts or regular brussels sprouts halved lengthwise
Salt and freshly ground pepper
1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4 cup Grade A pure maple syrup
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
1 tablespoon walnut oil

Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.

Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.

Roast Beef with Root Vegetable Salad

1 pound sweet potatoes, scrubbed and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 3/4-inch pieces
1 pound celery root, peeled and cut into 3/4-inch pieces
1 pound golden beets, peeled and cut into 3/4-inch pieces
4 large unpeeled garlic cloves
1/4 cup extra-virgin olive oil
Salt
One 1 1/2-pound eye of round beef roast, trimmed of visible fat
Freshly ground black pepper
2 tablespoons balsamic vinegar
1 1/2 teaspoons brined green peppercorns, chopped, plus 1 tablespoon of brine
1 teaspoon honey
4 cups baby arugula (about 3 ounces)

Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper. In a large bowl, toss the potatoes, parsnips, celery root, beets and garlic cloves with 3 tablespoons of the oil and season with salt. Spread the vegetables on the baking sheet and roast on the bottom rack of the oven for about 1 hour, stirring occasionally, until browned and very tender. Let cool slightly.

Meanwhile, in a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the roast with salt. Add it to the skillet and cook over moderately high heat, turning, until browned all over, about 5 minutes. Transfer the roast to a plate and pour off the fat in the skillet. Add 2 tablespoons of water to the skillet and cook, scraping up the browned bits on the bottom of the pan. Pour the pan juices into the large bowl.

Return the meat to the skillet and roast in the oven for 25 minutes, until an instant-read thermometer inserted in the thickest part registers 115° for medium-rare meat. Transfer the roast to a board; season with black pepper.

Squeeze the roasted garlic cloves from their skins into the meat juices in the bowl and mash with a fork. Whisk in the vinegar, peppercorns, brine and honey. Add the roasted vegetables to the bowl and toss with the dressing. Add the arugula and toss again.

Carve the roast into thin slices and serve warm or at room temperature with the salad.

Braised Rabbit with Mustard and Fennel

1/2 cup Dijon mustard
2 tablespoons yellow mustard seeds
One 3-pound rabbit—cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone
Salt and freshly ground pepper
2 tablespoons canola oil
1 medium onion, cut into 1/2-inch dice
1 fennel bulb, cut into 1/2-inch dice
2 thyme sprigs
1 rosemary sprig
4 sage leaves
1/4 cup dry white wine
2 cups rabbit or chicken stock or low-sodium broth
Soft polenta, for serving

In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.

In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.

Preheat the oven to 325. In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible. Transfer the rabbit to a plate.

Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, scraping up the browned bits from the bottom of the pan. Add the stock and bring to a boil. Nestle the rabbit pieces in the vegetables.

Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.

Transfer the rabbit to a plate. Discard the herbs. Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes. Season with salt and pepper and return the rabbit pieces to the sauce to heat through. Serve in shallow bowls over polenta.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

MAKE AHEAD
The roasted vegetables can be kept at room temperature for up to two hours before serving.

Roasted Cauliflower with Prosciutto and Dates

1 head (1 to 1 1/4 pounds) cauliflower (if you have a smaller head, scale down the other ingredients)
1 to 2 tablespoons olive oil
Salt and pepper, to taste
8 pitted dates
6 slices prosciutto

Preheat oven to 400° F.

Cut cauliflower into 2-inch florets. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Put cauliflower in the oven and roast for 15 minutes, until starting to soften.

While cauliflower is cooking, slice dates into thin pieces. Slice prosciutto into ribbons.

After 15 minutes, take cauliflower out of the oven, stir, and add the date pieces and prosciutto ribbons.

Continue to roast cauliflower for another 15 to 20 minutes, until golden. [Editors’ note: Be sure to check after 15 minutes to make sure that the dates are not burning. Ours took about 17 minutes to get toasty and caramelized.]

Serve as is or:
On top of focaccia, flatbread, or cooked pizza dough
Stirred into a grain or lentil salad with chunks of salty cheese
Atop a bed of leaves, everything dressed with balsamic vinaigrette
Piled on ricotta
On a cheeseboard, with toothpicks for spearing the various players

Pan-Seared Butternut Squash

2 tablespoons vegetable or canola oil
5 fresh sage leaves, sliced into a very thin chiffonade
Leaves of 4 fresh thyme sprigs
1 medium (2 pound) butternut squash, peeled and cut into uniform 3/4-inch cubes, about 5 cups worth (if buying pre-cut squash, you’ll need about 1 1/4 pounds)
1 teaspoon pomegranate molasses (See Recipe Note)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
Handful of Parmigiano-Reggiano cheese shavings, to serve

Heat the vegetable oil in a 12-inch cast iron pan, or a large sauté pan or skillet, over medium-high heat. When the oil is hot, add the thyme and sage and fry them for 30 seconds. Add the squash, immediately toss to coat with the oil, and spread the squash out into as much of a single layer as possible. Cook for 5 minutes, stirring once or twice.

Lower the heat to medium and continue cooking for another 10 minutes or longer, stirring occasionally, until the sides of the cubes vary from light to dark brown and the squash is tender all the way through when poked with a fork. Pay attention to the heat under the pan, taking care not to burn the outsides before the middles are soft, but don’t fear failure if a few of the cubes darken to near black here and there. As the squash cooks, stir and scrape often with a wooden spoon or heatproof spatula that can do the work of getting the tasty bits up off the bottom of the pan without scraping it silly.

While the squash cooks, briskly whisk together the molasses, balsamic and olive oil and set it aside.

As soon as squash is tender throughout, sprinkle with salt and pepper, adding more to taste. Transfer the butternut to a platter and drizzle with the balsamic vinaigrette. Scatter the shards of cheese over top and serve immediately.

Leftovers, if any, can be stored in an airtight container for up to 3 days and reheated in a hot pan until warm. They are also excellent in an arugula salad with red onions and more of the same balsamic dressing.

Kalpudding (Swedish Caramelized Cabbage with Meatloaf)

2 tablespoons plus 1 teaspoon unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons golden syrup
Kosher salt and freshly ground pepper, to taste
3/4 pound ground beef
3/4 pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
1/3 cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:
1/3 cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste

Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and golden syrup, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.

While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.

When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.

While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

Burmese Cabbage Salad

Generous 1/2 cup thinly sliced shallots
1 red or green cayenne chile, seeded and minced, to taste, or substitute a milder chile such as a jalapeño or a Hungarian wax pepper
About 1 tablespoon fish sauce, or 1 teaspoon salt, or to taste
2 tablespoons fresh lime juice
About 2 cups grated or very thinly sliced Savoy, green, or Napa cabbage

Combine the shallots, chile, fish sauce or salt, and lime juice in a medium bowl and toss. Set aside for 10 minutes to half an hour.

Add the shredded cabbage and toss well. Taste for seasoning, and sprinkle on more fish sauce or salt if you wish.”

Nyoom Kroit T’Long (Cambodian Pomelo Salad)

3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon palm sugar, or substitute brown sugar
1 pomelo or large grapefruit (approximately 1¼ pounds)
2 tablespoons Dry-Roasted Grated Coconut (page 308)
2 tablespoons Dry-Roasted Peanuts (page 308), coarsely chopped
1 tablespoon chopped shallots
1 cup mint leaves, chopped
2 to 3 bird chiles, finely chopped
Bibb lettuce leaves, washed and dried, for garnish

In a small bowl, mix together the fish sauce, lime juice, and sugar, stirring vigorously to dissolve the sugar completely. Set aside.

Peel the pomelo or grapefruit and separate into segments. Cut off the inside “seam” of each segment and then run your thumb between the membrane and the fruit to free it. Place the fruit in a bowl.

When ready to serve, pour off any juice that has accumulated at the bottom of the bowl; reserve for another purpose. Add the roasted coconut and peanuts, the shallots, mint, and chiles to the fruit and mix well. Pour the lime dressing over and mix well. Taste and adjust the balance of salt, sour, sweet (fish sauce, lime juice, and sugar) if you wish, then serve immediately on a bed of lettuce.

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Sweet Potato Flans

The Flan

1 cup mashed sweet potato
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/4 cup maple syrup
4 eggs
1 cup buttermilk (or yogurt)
2 teaspoons vanilla extract
Sea salt

Caramel Pecans and Maple Yogurt

1 teaspoon butter
1/2 cup pecans, broken or whole
1 teaspoon sugar
Sea salt
1 cup yogurt
1 tablespoon maple syrup

Heat the oven to 325 F.

In a blender, combine the sweet potato, spices, maple syrup, eggs, buttermilk, vanilla, and 1/4 teaspoon salt and purée until smooth.

Divide the purée among six custard dishes. Put the custard dishes in a large baking pan and pour hot water into the pan until it reaches at least an inch up the sides of the dishes.

Bake in the center of the oven for 45 minutes. The flans should be set and barely quiver when shaken. Let cool.

While the flan is cooling, melt the butter in a small pan over low heat. Then add the pecans, sprinkle with sugar, and turn to coat evenly. Cook, stirring frequently, until the sugar coats and caramelizes the nuts.

Remove to a plate and sprinkle with salt. Chop as finely or coarsely as you want.

In a small bowl, combine the maple syrup and the yogurt. Taste, and add more maple syrup if you want.

Serve the flan topped with a spoonful of maple yogurt, garnished with chopped caramel pecans.

Vietnamese Pomelo Salad with Shrimp and Meat (Goi Buoi Tom Thit)

1/2 teaspoon salt
1/2 pound large or jumbo shrimp, peeled and deveined
1/4 pound boneless skinless chicken breast or boneless pork chop, or ¾ to 1 cup matchstick-cut gio (Vietnamese silky sausage)
1 medium pomelo
1 carrot, peeled and cut into fine shreds
¼ cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts
1/3 cup Crispy Caramelized Shallot

Dressing
2 tablespoons fish sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile garlic sauce, homemade or storebought

Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.

Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you’re using the Vietnamese sausage, skip this step because it’s already cooked.)

Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.

Cut off one end of the pomelo to reveal its fleshy pith. Then use your fingers and knife to remove the pith so that all that’s remaining is the white covered flesh. Pry the pomelo open and split into two parts. Then use a knife, scissors and your fingers to peel away the skin from each segment and remove the flesh. Separate the flesh into bite size pieces and deposit in a bowl.

For the dressing, combine fish sauce, lime juice, water, sugar and chile garlic sauce in a small bowl and stir to dissolve the sugar.

Right before serving, add the shrimp, chicken or pork, carrot, mint, cilantro, peanuts and shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate, leaving any liquid behind and serve.

Sticky Toffee Pudding

Makes 6–8 servings

1 1/2 cup dark muscovado sugar, packed
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 tesspoon salt
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
6 tablespoon + 1 teaspoon unsalted butter
1 1/3 cup (about 14) Medjool dates, chopped

+ heavy cream, for serving

Heat the oven to 375°F.

Put 1/2 cup of sugar and the flour, baking powder, and salt in a bowl, using your fingers to get any lumps out of the sugar.

Melt 4 tablespoons of the butter (I melt mine in the microwave). In a large bowl, combine the melted butter, milk, egg, and vanilla extract.

Stir the liquid into the flour and sugar with a wooden spoon or a spatula, and mix until smooth. Stir in the dates. Tip the mix into a buttered 1 1/2-quart dish, and place on a sheet tray with a lip to catch any sticky toffee that bubbles over.

Dot the top with the remaining butter and sprinkle with the remaining sugar. Pour 2 cups plus 2 tablespoons of boiling water over the whole thing. Bake for 45 minutes, and watch it bubble.

Serve hot with loads of cream.

Cheddar Shortbreads

8 tablespoons (1 stick) cold butter, plus more for greasing the pan
2 cups grated cheddar cheese
1 1/2 cups all-purpose flour
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon cayenne

Heat the oven to 400F. Cut the stick of butter into chunks. Grease a baking sheet with more butter. Put all the ingredients in a food processor and pulse several times; as soon as the mixture resembles coarse meal, stop. Turn the dough onto a sheet of plastic, wrap it, and press it gently into a ball. Refrigerate the dough for at least 20 minutes or up to several hours.

Pinch off heaping tablespoon-sized pieces of the dough and roll them into 1-inch balls with your hands. Put the balls on the prepared pan, leaving 2 inches between them. Press down on each ball with your fingers to flatten it to 3/4 inch thick. If there is dough left over when the sheet is filled, wait and cook a second batch.

Bake for 10 to 12 minutes, until the shortbreads are puffed and golden brown. When they’re cool enough to handle, transfer them to a wire rack and bake the remaining dough. Serve right away or store covered at room temperature for up to 1 day.