Pistachio-yogurt sauce

Pistachios, raw	1 cup
Garlic, finely grated	3 cloves
Lemon zest, finely grated	1 teaspoon
Oil, olive	¼ cup +
Salt, kosher
Pepper, freshly ground
Yogurt, whole-milk Greek	1 cup

1. Preheat the oven to 350°F. Toast the pistachios on a rimmed baking sheet, tossing once, until golden brown, 5 to 8 minutes; let cool. 
2. Process in a food processor until very finely ground, add the garlic and lemon zest, and process until a coarse paste forms. 
3. With the motor running, stream in the oil, and process until the mixture is smooth; season with salt and pepper. 
4. Place the yogurt in a medium bowl, and season with salt and pepper. 
5. Fold the pistachio paste into the yogurt.

Recipe mildly adapted from Bon Appetit.

Steamed snapper with garlic-ginger sauce

1. TBD

Recipe to-be-provided, but it was from the Food & Wine Annual Cookbook 2017.

Buffalo-style roasted chicken with potatoes

Butter, unsalted, melted	6 tablespoons
Hot sauce	¼ cup
Salt, kosher
Pepper, freshly ground
Potatoes, fingerlings	2 pounds
Shallots, halved lengthwise	4
Oil, extra-virgin olive	2 tablespoons
Chicken, whole	4 pounds

1. Preheat the oven to 425°F; rack set in the middle. 
2. In a small bowl, combine the butter, hot sauce, 1-teaspoon salt, and 1-teaspoon pepper; refrigerate until spreadable, about 10 minutes. 
3. Wrap the center pillar of a 10-inch Bundt pan with foil. 
4. In a medium bowl, toss the potatoes and shallots with oil; season generously with salt and pepper, then add to the pan. 
5. Run your fingers under the breast and thigh skin of the chicken to loosen. 
6. Spread the chilled butter mixture under the skin, over the breast, and thigh; season with salt and pepper. 
7. Perch the chicken on the pan by inserting the pillar into the cavity. 
8. Roast the chicken for about 1 hour, until well browned and a thermometer inserted into the thigh reads 155°F. 
9. Transfer to a carving board, and let rest for 15 minutes. 
10. Carve the chicken, and serve with the potatoes and shallots. 

Recipe from Food & Wine Annual Cookbook 2017.

Butternut, chard & white bean pressure-cooker soup

Oil, olive	1 tablespoon
Onion, chopped	1 large
Carrots, chopped	3 large
Celery, chopped	3 stalks
Rosemary, fresh; minced	1 sprig + 1 teaspoon
Thyme	5 sprigs
Beans, white, dried	16 ounces
Chicken stock	8 cups
Pepper, freshly ground
Butternut squash, diced	2 cups
Garlic, sliced	8 cloves
Salt
Chard, Swiss, stems discarded, chopped	4 cups
Sour cream	½ cup
Croutons	1 cup

1. Heat oil on the Sauté setting; cook the onion, celery, and carrot until softened but not browned. 
2. Add the beans, rosemary sprig, thyme, stock, and pepper. 
3. Lock the lid, and set to high pressure, and set the timer to 35 minutes; beans should be almost soft but still have a small bite to them. 
4. Use the quick release, open the lid, and add the squash, garlic, 1-teaspoon rosemary, salt, and pepper. 
5. Lock the lid, and pressure cook for 10 minutes more; use the natural release method (let it sit until the pressure releases on its own). 
6. Stir in the chard just before serving, and adjust seasonings as needed; discard any rosemary and thyme sprigs. 
7. Serve with a dollop of sour cream and croutons. 

Recipe from Food.com.