Dayrecipe Food Community

Lisa Amundsen of Vancouver, British Columbia, writes: “On a recent trip to New York City, my husband and I stayed near Amy’s Bread bakery. We sampled their excellent selection of breads, sandwiches, and sweets. We especially loved the grilled cheese sandwich. It was a little tangy, a little spicy, and altogether wonderful.”

Makes 6.

INGREDIENTS

• 16-ounce can tomato paste
• 3tablespoons chopped canned chipotle chilies*
• 1tablespoon mild-flavored (light) molasses
• 123/4-inch-thick slices sourdough bread18ounces extra-sharp new york cheddar cheese, thinly sliced
• 4plum tomatoes, cut into 1/4-inch-thick slices
• 1small red onion, thinly sliced
• 1cup fresh cilantro leaves
• 6tablespoons butter, room temperature

DIRECTIONS Blend tomato paste, chilies, and molasses in processor until smooth. Spread 1 tablespoon chipotle mixture over 1 side of each bread slice.

Arrange 6 bread slices, chipotle side up, on work surface. Divide half of cheese among bread slices. Top with tomatoes, then onion, cilantro, and remaining cheese. Top sandwiches with remaining bread, chipotle side down. Spread butter on outside of sandwich tops and bottoms.

Heat 2 large griddles over medium heat. Place 3 sandwiches on each griddle; cook until bread is golden and cheese is melted, about 5 minutes per side.

*Canned chipotle chilies in adobo sauce are available at Latin American markets and most supermarkets.

Can be prepared in 45 minutes or less.

Makes use of the microwave oven.

Serves 2 as a first course.

INGREDIENTS

“I used to live in New York, and once, several years ago, I stopped by Olive’s sandwich shop in SoHo with a friend,” writes J-R John of Philadelphia, Pennsylvania.
“After lunch I bought one of the ‘cowboy cookies’; this was an extra-large and especially good chocolate chip cookie. I’ve never forgotten it.”

See how to beat butter.

Makes about 20 cookies.

INGREDIENTS

• 2cups all purpose flour
• 2cups old-fashioned oats
• 1teaspoon baking soda
• 1/2teaspoon baking powder
• 1/2teaspoon salt
• 1cup (2 sticks) unsalted butter, room temperature
• 3/4cup sugar
• 3/4cup plus 2 tablespoons (packed) dark brown sugar
• 2large eggs
• 1teaspoon vanilla extract
• 1 1/2cups semisweet chocolate chips
• 1cup chopped toasted walnuts (about 4 ounces)

DIRECTIONS Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.)

Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using 1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely. (Can be made 1 week ahead. Store airtight at room temperature.)

Can be prepared in 45 minutes or less.

Serves 2.

INGREDIENTS

(Buttered Thin French Green Beans)

Can be prepared in 45 minutes or less.

Serves 8.

INGREDIENTS