Dayrecipe Food Community

Active time: 25 min Start to finish: 35 min
Makes 15 muffins.

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 3/4 cup granulated sugar
• 1 tablespoon baking powder1/2teaspoon salt
• 1 1/2 tablespoons finely gratedfresh lemon zest
• 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
• 3/4 cup whole milk
• 2 large egg yolks
• 1 whole large egg
• 1 1/2cups raspberries (6 oz)
• 2 to 3 tablespoons sanding (coarse) or granulated sugarspecial equipment: paper or foil muffin-cup liners

DIRECTIONS

Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).

Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.

Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).

Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.

This Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita) in flavorful olive oil and then in the za’atar. Or sprinkle za’atar over plain yogurt and drizzle with olive oil, and you’ve got a terrific dip.

Active time: 15 min Start to finish: 15 min

Makes about 5 tablespoons.

INGREDIENTS

• 2tablespoons minced fresh thyme
• 2tablespoons sesame seeds, toasted
• 2teaspoons ground sumac*
• 1/2teaspoon coarse salt

DIRECTIONS Stir together all ingredients in a small bowl.

Cooks’ note:
• Za’atar keeps, chilled in a sealed plastic bag, 1 week.

* Available at Middle Eastern markets and by mail order from Kalustyan’s (212-685-3451).

Use almost any combination of fresh herbs here (watch the tarragon, mint, and sage, since they’re more assertive). Accompany this meatless dish with a salad (maybe arugula and radicchio with a red wine vinaigrette) and some seeded breadsticks. Then add a rich dessert, such as an almond tart from the bakery.

Makes 4 servings.

INGREDIENTS

• 5tablespoons olive oil
• 2large red bell peppers, cut into thin strips
• 4large garlic cloves, minced
• 1cup dry white wine1pound spaghettini
• 1 1/2cups coarsely chopped mixed fresh herbs (such as basil, parsley, tarragon, mint, and sage)
• 1 1/2cups crumbled feta cheese (about 7 ounces)

DIRECTIONS Heat oil in heavy large skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add garlic; sauté 1 minute. Add wine; boil until reduced by 1/3, about 2 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add pepper mixture, herbs, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.

Makes 4 servings.

INGREDIENTS

• 12ounces ground turkey
• 4ounces turkey sausage, casings removed, crumbled
• 6tablespoons grated parmesan cheese
• 4tablespoons chopped fresh parsley
• 4garlic cloves, minced
• 2teaspoons chopped fresh thyme
• 3/4teaspoon salt
• 1/2 teaspoon ground black pepper2teaspoons olive oil
• 1cup chopped onion
• 128-ounce can crushed tomatoes10ounces spaghetti

DIRECTIONS Mix turkey, sausage, 4 tablespoons cheese, 2 tablespoons parsley, 2 garlic cloves, thyme, salt and pepper in medium bowl. Using moistened hands, form mixture into 1-inch balls.
Heat oil in large nonstick skillet over medium-low heat. Add onion; sauté 5 minutes. Add 2 garlic cloves; stir 1 minute. Add tomatoes; bring to boil. Reduce heat to medium and simmer until sauce thickens slightly, about 12 minutes. Season with salt and pepper. Add meatballs to sauce. Reduce heat to medium-low, cover and simmer until meatballs are cooked through, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to pot. Add some of sauce to pasta and toss to coat. Transfer pasta to bowl; top with meatballs and remaining sauce. Sprinkle with remaining parsley and cheese.

Active time: 30 min Start to finish: 30 min

Makes 6 servings.

INGREDIENTS

• 1/4cup chicken stock or broth
• 1teaspoon rendered duck fat (from garlic confit purée)
• 1/2small garlic clove, minced
• 1/2tablespoon whole-grain mustard
• 2tablespoons sherry vinegar
• 1/2cup walnut oil
• 1teaspoon salt
• 1/2teaspoon black pepper
• 2cups watercress sprigs (2 1/2 oz)
• 2cups trimmed arugula (2 oz)
• 2cups tender purslane sprigs (3 oz)
• 2cups red oak leaf lettuce (2 oz)
• 1cup baby mustard greens (2 oz)
• 1cup freshchervil sprigs
• 1/2cup fresh basil leaves
• 1cup walnuts, toasted (4 oz) and coarsely chopped

DIRECTIONS Boil stock in a small saucepan until reduced to about 1 tablespoon. Whisk in duck fat, garlic, and mustard, then stir in vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper (do not emulsify or dressing will weigh down greens).

Just before serving, toss greens and herbs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a salad bowl. Add walnuts and drizzle some of dressing around side of salad bowl, then toss gently. If necessary, add more dressing in same manner to just coat.

Cooks’ note:
° Walnuts can be toasted 2 days ahead and kept in an airtight container at room temperature.