Chive and cheddar biscuits

Generous amounts of butter and buttermilk impart richness and a tender texture, and the sharp, tangy flavors of fresh chives and cheddar cheese provide a mouthwatering counterpoint.

Makes 6 biscuits

- 2 cups flour
- 2 tbsp baking powder
- ½ tsp baking soda
- 1 tbsp sugar
- 1½ tsp salt
- 8 tbsp cold unsalted butter, cut into thin pats
- ¾ cup buttermilk
- ½ cup shredded sharp cheddar cheese
- ½ cup minced chives
- 2 tbsp heavy cream

Whisk together the flour, baking powder, baking soda, sugar and salt in a bowl.
Using a pastry cutter, work the cold butter into the flour mixture until the butter is the size of small peas.
Add the buttermilk, cheddar and chives to the flour-butter mixture and stir with a fork to form a loose dough.
Turn the dough out onto a floured surface and gently pat into a 6x9-inch rectangle.
Fold into thirds as you would a letter and pat into a 6x9-inch rectangle again.
Dip the edges of a 3-inch round biscuit cutter in flour and punch out 6 biscuits from the dough.
Transfer the biscuits to a parchment paper-lined baking sheet.
Brush the tops with heavy cream and bake in oven 450F until lightly browned, 14-16 minutes.
Serve warm.

BON APPETIT

Garlic shrimp (Thaï cooking)

Garlic, cilantro and black pepper are the trademark seasonings of this extremely popular and quick stir-fried dish.

Makes 4 servings

- 1 pound shrimp, peeled and deveined
- 4 cloves garlic, chopped
- 2 tbsp chopped fresh cilantro leaves
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp sugar
- ½ tsp black pepper
- 3 tbsp vegetable oil

In a lare bowl, combine and toss all the ingredients, except the vegetable oil.
Heat a wok or a large skillet over medium-high heat and add oil.
Add shrimp and stir-fried for 3 to 4 minutes, or until shrimp are cooked.
Served shrimp garnished with fresh cilantro and fresh red chili strips.

BON APPETIT

Scallops and shrimps with lemongrass and coconut milk

Makes 4 or 5 servings

- ¾ cup coconut milk
- 3 stalks lemongrass, white part only, cut in 1-inch lengths
- 2 cloves garlic, finely chopped
- 2 shallots, thinly sliced
- 1½ tsp chopped fresh red chilies
- 2 tbsp fish sauce
- 2 tbsp granulated sugar
- ½ pound shrimp, peeled, deveined and halved lengthwise
- ½ pound scallops, quatered
- 1 tbsp lime juice
- 1 tbsp shredded fresh cilantro

In a saucepan, combine the first 7 ingredients and bring to a gentle boil.
Cook for 4 minutes.

Add shrimps and scallops.
Reduce heat and simmer for 3 to 4 minutes, or until scallops and shrimps are just cooked.

Remove from heat and stir in lime juice and cilantro.
Serves with steamed rice.

BON APPETIT

Northern fried chicken

Crunchy crust made with matzo meal, serve it with honey for dipping, collard greens quick-sautéed in brown butter and mashed potatoes with gravy.

Serves 4

- Canola oil, for frying
- ½ tsp hot paprika
- ¼ tsp of each, cayenne pepper, dried basil, dried parsley, garlic powder and onion powder.
- 4 egg whites, beaten
- ½ cup flour
- ½ cup matzo meal
- ¼ tsp baking powder
- 1 x 3-lb chicken, cut into 8 pieces
- Salt and freshly groud black pepper, to taste
- Honey, for dipping

Pour oil into a 5-qt. Dutch oven to a depth of 2 inches.
Heat over medium-high heat until 375F on a deep-fry thermometer.

In a bowl, combine paprika, cayenne, basil, parsley, garlic powder and onion powder, set aside.
Put egg whites in a bowl.
In another bowl, combine flour, matzo and baking powder.

Dip chicken pieces in egg whites and press into matzo mixture to coat.
Shake off excess.
Working in 2 batches, fry chicken until crisp and cooked through, 10-12 minutes.
Transfer chicken to paper towels and season with salt, pepper and reserved paprika mixture.
Serve with honey, if you like.

BON APPETIT

Sweet and spicy Korean fried chiken

Serves 2-4

- Canola oil, for frying
- 5 cloves garlic, minced
- ½ inch pice peeled ginger, minced
- 3 tbsp soy sauce
- 3 tbsp gojujang (Korean chile paste)
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- ½ cup flour
- 1 tbsp cornstarch
- 16 chicken wings or drumettes

Pour oil into a 6-qt pot to a depth of 2 inches and heat over medium-high heat until a deep-fry thermometer reads 350F.

In a food processor, mix the garlic, the ginger, soy sauce, gojujang, rice vinegar, sesame oil and honey and purée.
Transfer the sauce in a bowl and set aside.

Whisk together the flour, the cornstarch and ½ cup water in a another bowl.
Add the chicken and toss to coat.
Working in batches, fry the chicken until golden, 6-8 minutes.
Drain on paper towels

Return the chicken in oil to 350F.
Fry chicken until crisp, 6-8 minutes more.
Drain again.

Toss the chicken in the sauce and serve.

BON APPETIT

New Orleans-style BBQ shrimp

Despite the name, these shrimp are cooked in a skillet, not on a grill, and served with plenty of crusty bread for mopping up that mouthwatering sauce.

Serves 4

- 16 jumbo shrimp, peeled and deveined, tails left on
- 2 tbsp cajun seasonning
- ¼ cup vegetable oil
- 4 cloves garlic, minced
- 2 tbsp minced fresh rosemary leaves
- ½ cup beer
- 6 tbsp tabasco sauce
- 6 tbsp worcestershire
- 5 tbsp lemon juice
- 12 tbsp unsalted cold butter, cut into small pieces
- 1 loaf crusty french bread, for serving

Put the shrimp and cajun seasonning into a bowl and toss to coat, set aside.
Heat a large skillet over medium heat until hot.
Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.
Add the rosemary and cook 2-3 seconds.
Add the shrimp and cook, flipping once, until they start to turn pink, about 30 seconds.
Transfer the shrimp to a large plate and set aside.

Add the beer, tabasco sauce, worcestershire, and lemon juice to the skillet and stir well.
Cook, stirring, until thickened, 7 to 8 minutes.
Remove the skillet from the heat and whisk in the butter, a few pieces at a time (the sauce will start to thicken).
Return the shrimp to the skillet and toss to coat.
Return the skillet to medium heat and cook until the shrimp are cooked through, 2-3 minutes.

Transfer the shrimp and sauce to 4 plates.
Serve with chunks of crusty bread.

BON APPETIT

Ricotta and roasted pepper frittata

Main-course frittata like this one are popular in southern italian region of Calabria, where traditional sheep farming is an enduring way of life and freshly made sheep's milk ricotta is an everyday pleasure.

Serves 4-6

- ½ cup grated pecorino romano
- 2 tbsp. chopped flat-leaf parsley
- 1½ tsp. kosher salt
- 1 tsp. chopped fresh oregano
- 8 eggs, beaten
- Freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 small new potato, peeled and diced
- 1 medium red bell pepper, roasted and cut into ¼-inch strips
- ¾ cup ricotta cheese

In a large bowl, whisk together ¼ cup of pecorino, the parsley, ½ tsp. salt, oregano, and eggs and season with black pepper.
Set the egg mixture aside.

Heat oil in a 10-inch ovenproof skillet over medium-high heat.
Add the remaining salt, the onions and potatoes.
Cook, stirring occasionally, until lightly browned and soft, about 20 minutes.

Remove the skillet from the heat.
Add egg mixture and stir to distribute the onions and the potatoes evenly.
Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
Bake in the oven 425F until the frittata is lightly browned on top and the center is set, about 15 minutes.
Run a rubber spatula around the edges of the frittata to loosen it, then slide it onto a serving plate.
Season with more black pepper, if you like, cut into wedges, and serve.

BON APPETIT