Dayrecipe Food Community

“I literally didn’t know how to boil an egg until I was in my 20s — when I tried to impress a guy by making dinner for him,” writes Sally Siegel of Pittsburgh, Pennsylvania. “I didn’t have much success with the dinner or the guy, but I regrouped and put together a repertoire of fairly elegant dishes I felt confident making. Over the years, my cooking style has become more casual; I make dishes that are not too demanding, but still special for company.”

Makes about 45 cookies.

INGREDIENTS

• 2large eggs
• 1 1/2teaspoons vanilla extract
• 2/3cup dried currants 1 2/3cups all purpose flour
• 1teaspoon baking soda
• 3/4teaspoon salt
• 3/4teaspoon ground cardamom
• 1/2teaspoon ground cinnamon
• 1/4teaspoon ground allspice
• 1cup (2 sticks) unsalted butter, room temperature
• 1 1/2cups (packed) dark brown sugar
• 2cups old-fashioned oats

DIRECTIONS Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.

Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.

Active time: 40 min Start to finish: 40 min

Makes 4 to 6 servings.

INGREDIENTS

• for vinaigrette
• 1/4cup soy sauce
• 2tablespoons seasoned rice vinegar
• 2tablespoons vegetable oil
• 1tablespoon asian sesame oil
• 1tablespoon dijon mustard
• 1tablespoon finely grated peeled fresh ginger
• 1teaspoon dried hot red pepper flakesfor salad
• 4cups coarsely shredded cooked chicken (about 1 lb)
• 1/2lb napa cabbage, cut into 1-inch pieces (3 1/2 cups)
• 1/4lb snow peas, cut diagonally into 1-inch pieces
• 1seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces
• 3scallions, finely chopped
• 1/2cup chopped fresh cilantro

DIRECTIONS Whisk together all vinaigrette ingredients.

Toss salad ingredients with vinaigrette in a large bowl until combined well.

The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian gremolata, which is made with parsley, lemon zest, and garlic.

Active time: 15 min Start to finish: 20 min

Makes 6 servings.

INGREDIENTS

• 6(6- to 8-oz) red snapper fillets (1/2 inch thick) with skin
• 6tablespoons extra-virgin olive oil
• 1teaspoon salt
• 3/4teaspoon black pepper
• 1/2cup finely chopped fresh cilantro
• 1 1/2tablespoons minced garlic
• 1 1/2tablespoons finely grated fresh lime zestaccompaniment:lime wedges

DIRECTIONS Preheat broiler and lightly oil a shallow baking pan (1 inch deep).

Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.

Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

Make this showstopping dessert even more stunning by garnishing it with fresh raspberries and mint sprigs.

Makes 8 servings.

INGREDIENTS

This recipe makes more charmoula — a Moroccan herb and spice paste — than you’ll need. You can use the leftover to rub on chicken or salmon before grilling.

Active time: 30 min Start to finish: 1 hr

Makes 1 servings.

INGREDIENTS

• 1small onion, chopped
• 1/2cup loosely packed fresh cilantro sprigs
• 1/2cup loosely packed fresh flat-leaf parsley leaves
• 2small garlic cloves, finely chopped
• 1/4cup olive oil
• 2teaspoons fresh lemon juice
• 3/4teaspoon salt
• 3/4teaspoon ground cumin
• 1/2teaspoon sweet paprika
• 1/8teaspoon cayenne
• 2(1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed

DIRECTIONS Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.

While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.

Cooks’ notes:
• If you aren’t able to grill outdoors, chops can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat.
• Charmoula keeps, its surface covered with plastic wrap, 1 week. It will lose its bright green color after a couple of days.