French onion-stuffed onions

Active: 1 hour; Total: 2 hour 15 minutes; Yield: 4 servings 

Oil, olive	1 tablespoon + 2 tablespoons
Onions, yellow; thinly sliced	2 pounds
Salt, kosher	½ teaspoon + ¼ teaspoon
Pepper, freshly ground	¼ teaspoon + ¼ teaspoon
Water	1 to 2 tablespoon
Butter, unsalted	2 tablespoon
Dry sherry	2 tablespoon
Beef bouillon paste	½ teaspoon
Onions,white	4 large
Beef stock	1 cup
Thyme, freshly chopped	¾ teaspoon
Gruyère, shredded	1 ¼ cups
Bread, sourdough; ¾-inch thick slices	4

1. Heat 1-tablespoon oil in a large, nonstick skillet over medium heat. 
2. Add onions; cover and cook, stirring occasionally, until softened and starting to brown, about 20 minutes. 
3. Stir in salt and pepper. 
4. Reduce heat to medium-low; cook, uncovered stirring occasionally, until the onions are very soft and dark golden, 30 to 40 minutes, stirring in 1 to 2 tablespoons of water, as needed if the pan bottom gets too dark. 
5. Stir in the butter, sherry, and beef bouillon paste. 
6. Cook, stirring often, until the butter melts and the sherry evaporates, about 2 minutes. 
7. Preheat the oven to 450°F. 
8. Trim about ¼ inch from the root end of each onion, and about 1 inch from the stem end. 
9. Peel the onions, and remove the outermost layer. 
10. Scoop out the flesh from the center of each onion using a small scoop to create a cavity about 1 inch deep, leaving about 2 onion layers intact around the sides; the base should be slightly thicker; reserve the onion flesh, and discard the peels, trimmings, and outer onion layer. 
11. Finely chop the onion flesh. 
12. Spread 1 ½-cups chopped onions in a 9-inch square baking pan, and pour in the beef stock. (Discard any remaining onion flesh, or save for another purpose.) 
13. Nestle the hollowed onions, open end up, in the pan; drizzle with 1-tablespoon oil, and sprinkle evenly with salt and pepper. 
14. Cover the pan tightly with aluminum foil. 
15. Bake until softened, about 20 minutes. 
16. Uncover, and continue baking until the liquid in the pan has almost completely evaporated and the onions are tender, 20 to 25 minutes. 
17. Remove the pan from the oven; do not turn the oven off. 
18. Transfer the hollowed onions to a paper towel-lined plate. 
19. Stir frenched onions and thyme into the onion mixture in the pan; season to taste. 
20. Stuff each hollowed onion with 1-tablespoon Gruyère and about 1/3-cup frenched onion mixture. 
21. Place the bread slices on a rimmed baking sheet; drizzle evenly with oil. 
22. Top each slices with one stuffed onion. 
23. Sprinkle onions evenly with the remaining cheese, letting some spill onto the bread. 
24. Bake until the cheese is melted and beginning to brown, 5 to 8 minutes. 
25. Garnish with thyme leaves and black pepper. 

Recipe from Food & Wine Annual 2025.

Lemony shrimp with bean stew

Active: 30 minutes; Total: 30 minutes; Serves: 4

Lemon zest	1 teaspoon
Lemon juice	2 tablespoons
Paprika, smoked	½ teaspoon
Garlic, grated	2 cloves
Salt, kosher	¾ teaspoon +
Pepper, freshly ground	¾ teaspoon +
Shrimp, deveined, peeled	1 pound
Butter, unsalted	4 tablespoons
Leeks, trimmed, halved lengthwise, white and light green parts sliced crosswise ½-inch thick strips	2 large
Cannellini beans, rinsed	15 ounces
Chicken stock, low sodium	2 cups
Parsley, fresh, finely chopped	2 tablespoons
Bread, toasted

1. In a medium bowl, combine the zest, paprika, garlic, ¾-teaspoon salt, and ¾-teaspoon pepper; add the shrimp, tossing to coat. 
2. In a large pot, melt the butter over medium-high heat. 
3. When the butter is foaming, add the shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. 
4. Using a slotted spoon, transfer the shrimp to a plate; set aside. 
5. Add the leeks, season with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. 
6. Add the beans and chicken broth, and bring to a boil over high heat. 
7. Lower the heat and simmer about 8 to 10 minutes. 
8. Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice; season with salt and pepper. 
9. Serve with toasted bread. 

Recipe from nytimes.com.

Best banana bread

Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10

Butter, unsalted, melted	½ cup
Pecans, toasted, chopped	1 cup
Flour, all-purpose	1 ¾ cup
Sugar, granulated	½ cup
Baking soda	1 teaspoon
Cinnamon, ground	1 teaspoon
Salt, fine	½ teaspoon
Nutmeg, freshly grated	¼ teaspoon
Eggs, lightly beaten	2 large
Buttermilk, sour cream, or yogurt	½ cup
Sugar, brown	½ cup
Vanilla extract	1 teaspoon
Bananas, mashed	1 ½ cups

1. Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan. 
2. In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. 
3. In a medium bowl, whisk together the eggs, butter, buttermilk, brown sugar, and vanilla; stir in the bananas. 
4. Fold the banana mixture into the flour mixture until just combined. 
5. Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter. 
6. Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour. 
7. Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely. 

Recipe from Food Network.

Chicken mole

Active: 1 hour 15 minutes; Total: 2 hours 5 minutes; Serves: 8

Water	8 cups
Salt, kosher	½ tablespoon + ½ tablespoon + 1 tablespoon
Chicken quarters, skin-on, bone-in	3 ¼ pounds
Oil, vegetable	¼ cup + 3 cups + ½ cup
Garlic	8 cloves + 4 cloves
Tomatoes, plum, diced	4 ½ cups
Onion, yellow, diced	3 ½ cups
Chiles, guajillo, dried stemmed	1 3/4 ounces
Chiles, árbol, dried, stemmed	1/8 ounce
Chiles, ancho, dried, stemmed	2 ½ ounces
Chiles, pasilla negro, dried, stemmed	3/4 ounces
Chiles, mulato, dried, stemmed	1 ounce
Sesame seeds	½ cup +
Pepitas	½ cup
Tortillas, corn, 6-inch	3 + more for serving
Baguette, bolillo or demi, torn into pieces	5 ½ cups
Chocolate, Mexican (Dandelion or Ibarra)	2 disks (6 ounces)
Rice, long grain, cooked

1. Bring the water and ½-tablespoon salt to a boil in a large stockpot over high heat. 
2. Reduce heat to medium-low, and add the chicken. 
3. Cook until the chicken is tender and a thermometer inserted in the thickest portion of meat registers 155°F, about 30 minutes. 
4. Remove the chicken; set aside on a large plate. 
5. Reserve 4 cups of the cooking liquid in a large heatproof bowl; discard remaining cooking liquid. 
6. Heat ¼-cup oil in a 12-inch skillet over medium-high heat. 
7. Add eight garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. 
8. Add the tomatoes, onions, and ½-tablespoon salt; cook, stirring occasionally, until the onions are translucent and softened, about 8 minutes. 
9. Transfer the mixture to a blender. 
10. Secure a lid on the blender, remove the center piece to allow steam to escape. 
11. Place a kitchen towel over the opening in the lid; process until smooth, about 1 minute. 
12. Transfer to a large bowl; set aside. 
13. Wipe the skillet clean; heat 3-cups oil over medium-high heat. 
14. Working with a few different types of chiles at a time, place in a spider, and submerge in hot oil for 2 seconds per a batch. 
15. Remove from oil using spider, and place in a large heatproof bowl; repeat with remaining chiles and 4 cloves of garlic. 
16. Place sesame seeds and pepitas in a medium metal strainer; submerge in hot oil in skillet over medium-high. 
17. Cook, stirring the mixture inside the strainer and shaking occasionally, until seeds are golden brown and fragrant, about 2 minutes. 
18. Transfer the seed mixture to the bowl with the chile mixture. 
19. Working with one tortilla at a time, add to hot oil in skillet over medium-high. 
20. Cook, turning occasionally, until golden brown, about 30 seconds to 1 minute. 
21. Transfer fried tortillas to a plate lined with paper towels; let cool 5 minutes. 
22. Break into 2-inch pieces. (Strained and cooled oil may be reused for frying.) 
23. Add chile mixture, tortilla pieces, and bolillo pieces to reserved 4-cups cooking liquid. 
24. Let stand until the liquid is almost absorbed and bolillo is softened, about 10 minutes. 
25. Transfer the mixture to a blender; process until smooth, about 1 minute. 
26. Heat remaining ½-cup oil in a large pot over medium heat. 
27. Add tomato mixture; cook, stirring occasionally, until heated through, about 1 minute. 
28. Add blended chile mixture and chocolate disk; bring to a simmer over medium-high heat. 
29. Cook, stirring occasionally, until the chocolate has melted and the mixture is well combined, about 20 minutes. 
30. Add cooked chicken and remaining 1-tablespoon salt; stir to submerge in mole. 
31. Reduce heat to medium-low; cover and simmer until the chicken is heated through, about 10 to 15 minutes. 
32. Serve with rice and tortillas; garnish with additional sesame seeds. 

Recipe adapted from Food&Wine Magazine, March 2021.

Caramelized onion & bread soup with brûléed blue cheese

Active: 1 hour 20 minutes; Total: 2 hours; Serves: 6

Onions, red, white, sweet mix; halved and thinly sliced lengthwise	16 cups
Oil, extra-virgin olive	2 tablespoons
Butter, unsalted	2 tablespoons
Sherry, oloroso	¼ cup
Vegetable or chicken stock, low-sodium	6 cups
Thyme, fresh	6 sprigs
Salt, kosher	1 tablespoon +
Pepper, freshly ground	1 teaspoon +
Vinegar, sherry or white balsamic	2 teaspoons
Bread, day old, cut in chucks to cover soup bowl	6 slices
Cheese, blue cheese, chilled, thinly sliced or crumbled	6 ounces

1. In a stockpot over medium-high heat, toss together the onions, oil, and butter. 
2. Cook, stirring occasionally, until the onions start to caramelized, about 20 minutes. 
3. Reduce heat to medium, and continue to cook, stirring and scrapping the bottom any browned bits from the bottom of the pot, until the onions are tender and caramelized, about 30 minutes. 
4. Add sherry and cook, scrapping up browned bits from the bottom of the pot. 
5. Simmer over medium, stirring occasionally, until the sherry is almost evaporated, 2 to 3 minutes. 
6. Stir in the broth, thyme, salt, and pepper. 
7. Increase heat to high, and bring to a boil. 
8. Reduce heat to medium-low, and simmer, partially covered, until flavors marry, 20 to 25 minutes. 
9. Stir in vinegar and cook 1 minute; adjust salt and pepper to taste. 
10. Preheat oven to broil with an oven rack 6 inches from heat. 
11. Remove and discard the thyme sprigs. 
12. Divide hot soup evenly among six ovenproof crocks or bowls, and place on a rimmed baking sheet. 
13. Place bread pieces on each bowl, and gently push them down until half-submerged but still at top of soup. 
14. Add cheese to each bowl. 
15. Broil until cheese is melted, bubbly, and browned in spots, 2 to 3 minutes. 

Recipe by Dana Frank & Andrea Slonecker from Food & Wine Holiday Recipes.

Chicken liver pâté with green peppercorns

Total: 40 minutes + overnight; Makes 2 ½ cups

Livers, chicken, well trimmed	1 pound
Milk, whole	2 cups
Oil, extra-virgin olive	2 tablespoons + 1 tablespoon
Onion, thinly sliced	1 small
Sage leaves, fresh	5 small +
Garlic, thinly sliced	2 cloves
Salt, kosher
Pepper, freshly ground
Bourbon	2 tablespoons
Lemon juice, fresh	3 tablespoons
Butter, unsalted room temperature	1 cup
Peppercorns, green, in brine, chopped	2 tablespoons + 1 tablespoon brine
Crackers or toast

1. Combine livers and milk in a bowl, and refrigerate overnight. 
2. Drain and rinse the livers; pat dry. 
3. Heat 2-tablespoons oil in a large skillet over medium heat. 
4. Add the onion and 5 sage leaves, and cook until deep golden brown, about 8 minutes. 
5. Stir in the garlic, and cook for 1 minute. 
6. Scrape the mixture into a food processor. 
7. Heat 1-tablespoon oil in the same skillet over medium heat. 
8. Season the livers with salt and pepper, and cook, turning once, until golden, about 2 minutes. 
9. Add bourbon, and cook until almost evaporated and the livers are barley pink inside, 1 minute. 
10. Add livers and lemon juice to the food processor; pulse until finely chopped. 
11. With the machine running, add the butter, 1 tablespoon at a time, until the pâté is smooth. 
12. Stir in the peppercorns and brine; season with salt and pepper. 
13. Divide the pâté between two bowls; cover and refrigerate until chilled. 
14. Garnish with sage, and serve with crackers or toast. 

Recipe from Food & Wine Holiday Recipes.

Shrimp toast with scallion-chili sauce

Total: 35 minutes; Makes 4 dozen toasts

Shrimp, large, shelled & deveined	8 ounces
Egg	1 large
Salt, kosher	1 teaspoon
Butter, unsalted, cold, cut into cubes	2 tablespoons
Sesame seeds, toasted	2 teaspoons + 1 ½ teaspoons
Bread, white, crusts removed	6 slices
Oil, canola	For frying
Scallion, finely chopped	½ + Garnish
Soy sauce	1 tablespoon
Vinegar, rice	1 tablespoon
Sambal oelek sauce	1 ½ teaspoons

1. Combine the shrimp, egg, and salt in a food processor; process until smooth, about 15 seconds, stopping to scrape down the sides as needed. 
2. Add butter and 2-teaspoons sesame seeds, and pulse until smooth with flecks of butter remaining, about 7 pulses. 
3. Spread ¼-cup shrimp mousse on each bread slice. 
4. Pour oil to a depth of 1/8 inch in a large nonstick skillet; heat over medium until shimmering. 
5. Working in batches, add bread slices, mousse-side down, and cook until lightly browned, about 2 minutes. 
6. Flip the toasts; cook until browned and mousse is firm to touch, about 1 minute. 
7. Transfer to a paper towel lined plate to drain. 
8. Stir together 1 ½-teaspoons scallions, soy sauce, vinegar, samba oelek, and remaining 1 ½-teaspoons sesame seeds in a small bowl. 
9. Cut each toast into eight triangles; transfer to a platter or board. 
10. Garnish with slice scallions; serve soy sauce mixture with toasts. 

Recipe from Food & Wine Holiday Recipes.