We're Wicked Fired Up About These Deviled Eggs



A hit of wasabi in these little gems really wakes up the party.

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Spinach Salad with Warm Cranberry Vinaigrette



Don't tell anyone, but I am not the biggest fan of cranberries. I know they are one of our regions great ingredients and I have been slowly working my way to a closer relationship with them. Here's a riff on a warm spinach salad that gets a nice burst of flavor from you guessed it—cranberries.

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Spaghetti with Beets, Walnuts, and Goat Cheese



Beets have got to be one of the sexiest of vegetables—whether they are a deep glistening ruby red, vivid sunset yellow or clown-ish, with red & white stripes. Their earthy and rich flavor are all about strength and vitality. But food writer Sara Moulton doesn't agree.

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Creamy Risotto with Baby Shrimp and Bok Choy



Seves 4

Ingredients 

  • 1 tablespoon minced garlic
  • 2 minced shallots
  • 2 tablespoons minced lemongrass
  • 2 cups koshi hikari or similar sushi rice (or Arborio rice)
  • 1 cup white wine
  • 2-3 cups chicken stock, hot
  • 1 pound baby Contessa shrimp
  • 3 heads baby bok choy, shredded
  • 4 tablespoons room temperature cream cheese
  • Minced chives, for garnish
  • Olive oil to cook
  • Kosher salt and freshly ground black pepper to taste

 

Directions

Coat a skillet over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. Deglaze with white wine and reduce by 75%. Slowly add stock a ladle at a time, stirring rice until each ladle of liquid is absorbed. When just beyond al dente, add the shrimp and bok choy to heat through. Add cream cheese to melt, check again for flavor and garnish with chives. Serve.

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Pesto Alla Anna



You're hungry! You just don’t feel like cooking — but you love pasta, right? Although the pasta in this recipe does have to be cooked, the pesto sauce does not!

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Coconut-Cranberry Chicken Curry



What happens when you take coconut milk from the East and combine it cranberries from the west? Well, you get today's dish: a quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.

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Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip



If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. So today I'm combining those two east-west workhorses to flavor a straightforward recipe that produces either an impressive appetizer or entrée…my Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip.

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Black Teriyaki Chicken and Pineapple



I used to make my own soy syrup, but it was very delicate and had a tendency to break like an aioli. But one day my Indonesian sous chef Budi introduced me to Kechap Manis, a great sweet soy syrup from his country. I said, "Wow, Budi, you just saved me a lot of steps!" And now I use Kechap Manis all the time as a base for glazes and sauces... like my Black Pepper-Teriyaki Chicken and Pineapple Satays, a terrific grilled appetizer you can serve any time you're looking for tasty finger food. Serves 4 as an appetizer

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Farro Salad



The key to this hearty salad is the ancient Italian grain farro. You could substitute with brown rice, spelt, or even barley, but farro is pretty easy to find and it is more flavorful. Now that I know about it, I cook up a batch and add it to salads all the time.

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Molasses-Tapioca Pudding



Serves 4

Ingredients 

  • 1/3 cup tapioca (small pearls)
  • 1 cup milk
  • 1 1/2 cups coconut milk
  • 1 small pinch of kosher salt
  • 1 1/2 tablespoons molasses
  • 1/2 cup whipped cream
  • 2 heaping tablespoons brown sugar
  • Toasted coconut for garnish

 

Directions

Soak tapioca pearls in milk for about 1-2 hours. In a non-reactive saucepot over medium-high heat, combine the tapioca with milk, coconut milk, salt, molasses, and brown sugar.


Cook, stirring constantly, for 5-7 minutes until mixture coats the back of a spoon. Tapioca will become clear and have no resistance when biting through a pearl. Put mixture over an ice bath and stir. When cooled, fold in whipped cream and serve in martini glasses. Garnish top with toasted coconut.

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Morel Mushroom Frittata



A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.

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Cranberry Red Roast Braised Pork Shoulder



Ingredients 

  • 2 cups naturally brewed soy sauce
  • 2 cups red wine
  • 2 cups water, plus more if necessary
  • 1 small ginger root, sliced into 5 thick slices
  • 2 bunch scallions, 1 inch pieces
  • 3 star anise
  • 1 packed cup of brown sugar
  • 1 cup fresh cranberries, plus 1/2 cup for garnish, halved
  • 1 bone-out pork shoulder, fat cap on, scored diagonally
  • Kosher salt and freshly ground black pepper
  • Chinese steamed bread (you can buy these frozen in Chinatown)

 

Directions

In a stock pot over high heat, combine all liquids, ginger, scallions, star anise, sugar and cranberries and stir to combine. Bring to a simmer and add pork. Cook 4 hours until pork is fork tender, skimming periodically. When ready, using a spider, remove pork and transfer to large oval platter. Remove star anise and ginger and discard.


Reduce sauce by 25% and check for seasoning. Add remaining cranberries and heat for 5 minutes with steamer on top of stockpot to heat the white Chinese steam bread. Ladle sauce on pork, serve with steamed bread. To eat, slice pork and stuff inside steamed bread with a spoonful of the red roast sauce.

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