Lemon-lavender shortbread cookies

Sugar, granulated	5 ounces
Lemon zest, grated	2 tablespoons
Flour, all-purpose	10 ounces
Butter, unsalted, cold, cubed	8 ounces
Salt, kosher	½ teaspoon
Baking soda	¼ teaspoon
Cream, heavy	6 tablespoons
Vanilla extract	1 teaspoon
Sugar, lavender	Sprinkling

1. Preheat the oven to 350°F; line two baking sheets with parchment paper. 
2. Using a mortar and pestle, grind together the sugar and lemon zest. 
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, butter, salt, and baking soda, and beat on low speed until it resembles cornmeal. 
4. Add the lemon sugar, cream, and vanilla, and beat until just clumped together. 
5. If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. 
6. Roll out the dough ½-inch thick on a lightly floured surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. 
7. Using a sharp knife or pizza cutter, cut the dough into 1-inch squares. 
8. Place them 2 inches apart on the baking sheets; sprinkle lightly with the lavender sugar. 
9. Bake until golden brown, 10 to 12 minutes. 

Recipe adapted from Miette by Meg Ray with Leslie Jonath

Chicken khao soi

Chiles, African Bird’s Eye, whole, dried	3 or 4
Shallots, halved	2 medium
Garlic, chopped	8 cloves
Ginger, peeled, chopped	2-inch piece
Turmeric, peeled, chopped	2-inch piece
Cilantro stems, chopped	¼ cup
Coriander, ground	1 tablespoon
Curry powder	1 teaspoon
Oil, vegetable	2 tablespoons
Coconut milk, unsweetened	28 ounces
Chicken broth, low-sodium	2 cups
Chicken thighs, boneless, skinless, halved lengthwise	1 ½ pounds
Noodles, bean threads, cooked	1 package
Fish sauce	3 tablespoons
Sugar, light brown	1 tablespoon
Salt, kosher
Onions, red, sliced
Lime, cut into quarter sections	1

1. In a small bowl, add the chiles with enough boiling water to cover (or float); cover with a small plate, let steep for at least 30 minutes, reserve the water and chop the chiles. 
2. In a food processor, purée the chiles, shallots, garlic, ginger, turmeric, cilantro stems, coriander, curry powder, and 2-tablespoons of the soaking liquid; add more soaking liquid by tablespoonful, if needed, until smooth. 
3. Heat the oil in a large heavy pot over medium heat. 
4. Add the khao soi paste; cook, stirring constantly, until slightly darkened, about 4 to 6 minutes. 
5. Add the coconut milk and broth; bring to a boil, and add the chicken. 
6. Reduce heat, and simmer until the chicken is tender, about 20 to 25 minutes. 
7. Transfer the chicken to a plate; let cool slightly, then shred the meat. 
8. Return the meat to the pot with the fish sauce and sugar, season with salt or more fish sauce to taste. 
9. In a small skillet, heat some oil and fry half of the sliced onions. 
10. Divide the cooked noodle among bowls, ladle the soup over, and then sprinkle with cilantro, give it a dash of chili oil, top with slices of fried and raw onion, and a spritz of lime juice.

Recipe adapted from Bon Appetit

Surly granny’s holiday meatloaf

Bread, whole wheat, torn into pieces	1 slice
Milk, whole	¼ cup
Apple, Braeburn	1
Turkey, ground	1 pound
Onion, finely chopped	½ cup
Celery, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Egg, lightly beaten	1
Salt	½ teaspoon +
Pepper, freshly ground	½ teaspoon +
Oil, vegetable	1 tablespoon
Cranberry sauce	½ cup
Ketchup	2 tablespoon
Carrots, cut into 1-inch pieces	2 medium
Parsnips, cut into 1-inch pieces	2 medium
Bread stuffing, cooked
Turkey gravy, heated

1. Preheat the oven to 425°F. 
2. In a food processor, pulse the bread into fine crumbs. 
3. Transfer the crumbs to a large bowl, and add the milk. 
4. Grate the apple into the bowl. 
5. Add the turkey, onion, celery, parsley, egg, salt, and pepper; mix with hands until well combined. 
6. On a rimmed baking sheet lined with Silpat, form four loaves spaced about 3 inches apart. 
7. In a medium bowl, toss the carrots and parsnips with the oil; scatter around the meatloaves. 
8. Roast for 10 minutes. 
9. Combine the cranberry sauce and ketchup with some pepper, and brush the loaves. 
10. Roast 10 minutes more, until the tops brown, and a meat thermometer registers 165°F. 
11. In large serving bowls, ladle gravy into each one and then create a mound of stuffing in the center. 
12. Place a meatloaf on each stuffing mound, and spoon roasted carrots and parsnips into bowl.