Roast Leg of Lamb with Rosemary

Ingredients

• 1/4 cup honey 
• 2 tablespoons prepared Dijon-style mustard 
• 2 tablespoons chopped fresh rosemary 
• 1 teaspoon freshly ground black pepper 
• 1 teaspoon lemon zest 
• 3 cloves garlic, minced 
• 5 pounds whole leg of lamb 
• 1 teaspoon coarse sea salt

Ready in: 1 d 1 h 35 m 

Directions

1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Lasagne

Ingredients

• 4 zucchini 
• 1 1/2 cups homemade or store-bought tomato sauce 
• 2/3 cup shredded mozzarella cheese 
• 1 1/2 cups bechamel sauce 
• 1 cup grated Parmigiano Reggiano cheese 
• 1/4 cup fresh basil, chopped

Ready in:  1 h 5 m 4

Directions 

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
3. Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
4. Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
5. Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.

Best Big, Fat, Chewy Chocolate Chip Cookie

Ingredients

• 2 cups all-purpose flour 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 3/4 cup unsalted butter, melted 
• 1 cup packed brown sugar 
• 1/2 cup white sugar 
• 1 tablespoon vanilla extract 
• 1 egg 
• 1 egg yolk 
• 2 cups semisweet chocolate chips

Ready in: 40 min

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Broiled Asparagus with Lemon Tarragon Dressing

Ingredients

• 1 bunch asparagus spears, trimmed 
• 4 teaspoons olive 
• oil kosher salt and ground black pepper to taste 
• 1 tablespoon fresh lemon juice 
• 1 shallot, minced 
• 1 teaspoon dried tarragon 
• 1/4 teaspoon Dijon mustard 
• 1 teaspoon olive oil

Ready in: 23 min

Directions

1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
2. Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
3. While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.

Pear and Pomegranate Salad

Ingredients

• 3 cups green leaf lettuce, rinsed and torn 
• 1 Bartlett or Anjou pear 
• 1/3 cup pomegranate seeds 
• 1 tablespoon vegetable oil 
• 2 tablespoons pomegranate juice 
• 1 tablespoon lemon juice 
• 1 teaspoon prepared Dijon-style mustard 
• 1/2 tablespoon honey ground black pepper to taste

Ready in: 12 min

Directions

1. Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
2. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.

Broccoli Spaghetti

Ingredients

• 1 pound spaghetti
• 1 large head broccoli (1/2 pound)
• 1/4 cup olive oil
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 rotisserie chicken, meat shredded (2 cups)
• freshly ground black pepper
• 1/2 teaspoon red pepper flakes

Ready in: 30 min

Directions

1. Cook the spaghetti according to the package directions. Drain, reserving ½ cup of the cooking water.
2. Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets.
3. Heat half the oil in a skillet over medium heat.
4. Add the broccoli, garlic, and ¼ teaspoon salt and cook until garlic is lightly browned and broccoli is fork-tender, 4 to 5 minutes.
5. Add the pasta, reserved pasta water, chicken, remaining ¼ teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes.
6. Add the crushed red pepper and toss well. Drizzle with the remaining oil before serving.

Tiramisu

Sweet and Spicy Chicken

Ingredients

• 1 tablespoon brown sugar 
• 2 tablespoons honey 
• 1/4 cup soy sauce 
• 2 teaspoons chopped fresh ginger root 
• 2 teaspoons chopped garlic 
• 2 tablespoons hot sauce salt and pepper to taste
•  4 skinless, boneless chicken breast halves - cut into 1/2 inch strips 
• 1 tablespoon 
• vegetable oil 

Ready in: 25 min

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Waffles

Ingredients

•  2 eggs 
• 2 cups all-purpose flour 
• 1 3/4 cups milk 
• 1/2 cup vegetable oil 
• 1 tablespoon white sugar 
• 4 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1/2 teaspoon vanilla extract 

Ready in: 20 m

Directions
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

American Pancakes