Lemon Chiffon Pie

Why this recipe works:

We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work with. We use a combination of cornstarch and gelatin to get a creamy pie and add a burst of lemon flavor by tucking a layer of lemon curd beneath the chiffon. Our graham cracker… read more

We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work with. We use a combination of cornstarch and gelatin to get a creamy pie and add a burst of lemon flavor by tucking a layer of lemon curd beneath the chiffon. Our graham cracker crust adds just a hint of flavor and is a crisp contrast to the soft and fluffy filling.

Lemon Chiffon Pie

While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so. Watch the Video

Serves 8 to 10

Before cooking the curd mixture, be sure to whisk thoroughly so that no clumps of cornstarch or streaks of egg white remain. Pasteurized egg whites can be substituted for the 3 raw egg whites. Serve with lightly sweetened whipped cream.

Ingredients

• CRUST

• 9 whole graham crackers
• 3 tablespoons sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted

• FILLING

• 1 teaspoon unflavored gelatin
• 4 tablespoons water
• 5 large eggs (2 whole, 3 separated)
• 1 1/4 cups (8 3/4 ounces) sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)
• 1/4 cup heavy cream
• 4 ounces cream cheese, cut into 1/2-inch pieces, softened

Instructions

FOR THE CRUST:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Process graham crackers in food processor until finely ground, about 30 seconds (you should have about 1¼ cups crumbs). Add sugar and salt and pulse to combine. Add melted butter and pulse until mixture resembles wet sand
2. Transfer crumbs to 9-inch pie plate. Press crumbs evenly into bottom and up sides of plate. Bake until crust is lightly browned, 15 to 18 minutes. Allow crust to cool completely.

FOR THE FILLING:

1. Sprinkle ½ teaspoon gelatin over 2 tablespoons water in small bowl and let sit until gelatin softens, about 5 minutes. Repeat with second small bowl, remaining ½ teaspoon gelatin, and remaining 2 tablespoons water.
2. Whisk 2 eggs and 3 yolks together in medium saucepan until thoroughly combined. Whisk in 1 cup sugar, cornstarch, and salt until well combined. Whisk in lemon zest and juice and heavy cream. Cook over medium-low heat, stirring constantly, until thickened and slightly translucent, 4 to 5 minutes (mixture should register 170 degrees). Stir in 1 water-gelatin mixture until dissolved. Remove pan from heat and let stand for 2 minutes.
3. Remove 1¼ cups curd from pan and pour through fine-mesh strainer set in bowl. Transfer strained curd to prepared pie shell (do not wash out strainer or bowl). Place filled pie shell in freezer. Add remaining water-gelatin mixture and cream cheese to remaining curd in pan and whisk to combine. (If cream cheese does not melt, briefly return pan to low heat.) Pour through strainer into now-empty bowl.
4. Using stand mixer, whip 3 egg whites on medium-low speed until foamy, about 2 minutes. Increase speed to medium-high and slowly add remaining ¼ cup sugar. Continue whipping until whites are stiff and glossy, about 4 minutes. Add curd–cream cheese mixture and whip on medium speed until few streaks remain, about 30 seconds. Remove bowl from mixer and, using spatula, scrape sides of bowl and stir mixture until no streaks remain. Remove pie shell from freezer and carefully pour chiffon over curd, allowing chiffon to mound slightly in center. Refrigerate for at least 4 hours or up to 2 days before serving.

Technique

For Flawless Chiffon, Two Thickeners are Better than One

Most chiffon pies call for adding only one thickener—usually gelatin or cornstarch—to the curd before combining it with the whipped egg whites. We made dozens of pies with both thickeners and produced dozens of failures (some stiff, some soupy) before we realized that the solution was to use a little of both.

 

JUST GELATIN: RUBBERY
Gelatin, a pure protein, works by forming a gel network that traps the liquid in the filling. But too much can lead to a bouncy texture—and even the ideal amount produces inconsistent results. If the gelatin-thickened curd is allowed to firm up a tad too long before being combined with the egg whites, it leaves streaks.

JUST CORNSTARCH: SOUPY
Cornstarch thickens when its starch molecules bond together and trap water, creating a solid, jellylike structure. It’s more forgiving to work with than gelatin, but unless you add a glut of it, the filling will be loose. And too much cornstarch will mute the flavor of the filling.

GELATIN + CORNSTARCH: PERFECT
Using both gelatin and cornstarch in moderation produces chiffon that sets up reliably but isn’t rubbery. The proteins in just 1 teaspoon of gelatin are enough to form a gel network, while a mere tablespoon of cornstarch acts as a filler that makes the network more stable without dulling the filling’s lemony punch.

Pan-Seared Boneless, Skinless Chicken Breasts

Serves 4
For the best results, buy similarly sized chicken breasts. If your breasts have the tenderloin attached, leave it in place and follow the upper range of baking time in step 1. for optimal texture, sear the chicken immediately after removing it from the oven.

Ingredients:
4       (6-8 oz) boneless, skinless chicken breasts, trimmed (See note)
1       tsp salt
1       tbs vegetable oil
2       tbs unsalted butter, melted
1       tbs unbleached all-purpose flour
1       tsp cornstarch
1/2    ground black pepper


1.  Adjust an oven rack to the lower-middle position and heat the oven to 275 degrees. Use a fork to poke the thickest half of each breast five to six times, then sprinkle each breast with 1/4 tsp salt. Place the chicken, skinned side down, in a 13 by 9in backing dish and cover tightly with aluminum foil. Bake until the chicken registers 145 to 150 degrees on an instant-read thermometer, 30 to 40 minutes.

2.  Remove the chicken from the oven and transfer, skinned side up, to a paper towel-lined plate and pat dry with paper towels. Heat the oil in a 12-in skillet over medium-high heat until smoking. While the pan is heating, whisk the butter, flou, cornstarch, and pepper together in a small bowl. Lightly brush the tops of the chicken with half of the butter mixture. Place the chicken in the skillet, coated side down, and cook until browned, 3-4 minutes. While the chicken browns, brush the second side with the remaining butter mixture. Using tongs, flip the chicken, reduce the heat to medium, and cook until the second side is browned and the chicken registers 160-165 degrees, 3-4 minutes. Transfer the chicken to a platter and let rest while preparing the pan sauce (if not making the pan sauce, let the chicken rest 5 before serving).

Cauliflower Soup

Creamy Cauliflower Soup The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook some of the cauliflower—and overcook the rest.
Watch the Video

Serves 4 to 6

White wine vinegar may be substituted for the sherry vinegar. Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.

Ingredients

• 1 head cauliflower (2 pounds)
• 8 tablespoons unsalted butter, cut into 8 pieces
• 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 1 small onion, halved and sliced thin
• Salt and pepper
• 4 1/2 – 5 cups water
• 1/2 teaspoon sherry vinegar
• 3 tablespoons minced fresh chives

Instructions

1. 1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.
   2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
   3. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
   4. While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.
   5. Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.
   
   

Technique

Creamy by Nature

Most soups made from pureed vegetables contain cream for a simple reason: to mitigate the effects of insoluble fiber. All vegetables have both soluble and insoluble fiber, but only the soluble kind fully breaks down during cooking, which contributes viscosity to the soup. Insoluble fiber remains intact, and the best that the blades of a blender can do is break it down into smaller bits. But cauliflower has a leg up on other vegetables. It’s very low in overall fiber—and only half of it is insoluble. This means that cauliflower is easily pureed into a silky-smooth soup with no cream at all.

Technique

Vary Cooking Time to Coax Out Cauliflower’s Different Flavors

While developing our recipe for cauliflower soup, we discovered that cauliflower’s flavor changes dramatically depending on how long you cook it. Shorter cooking times bring out its cabbagelike flavors, while longer cooking times turn it nuttier and sweet. Too much cooking drives off all its flavor. To bring the full spectrum of possible flavors into our soup, we cooked some of the cauliflower for 15 minutes and the remainder for 30 minutes.
15 MINUTES: The punchy, cabbagelike taste and the sulfurous odor of a compound known as carbon disulfide are dominant.
30 MINUTES: Carbon disulfide dissipates, allowing the sweeter, nuttier flavors of other substances known as thioureas to break through.
60 MINUTES: After an hour, nearly all the flavor has dissipated, leaving the cauliflower bland and flavorless.

Carrot Layered Cake

Carrot Layer Cake This American classic has a lot going for it: moist cake, delicate spice, tangy cream cheese frosting. If only it were handsome enough to serve to company, too.
Watch the Video

Serves 10 to 12

Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake.

Ingredients

• Cake

• 1 3/4 cups (8 3/4 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 1/4 cups (8 3/4 ounces) light brown sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 2/3 cups shredded carrots (4 carrots)
• 2/3 cups dried currants

• Frosting

• 16 tablespoons unsalted butter, softened
• 3 cups (12 ounces) confectioners' sugar
• 1/3 cup buttermilk powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 12 ounces cream cheese, chilled and cut into 12 equal pieces
• 2 cups (8 ounces) pecans, toasted and chopped coarse

Instructions

1. 1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in large bowl.
   2. Whisk sugar, oil, eggs, and vanilla together until mixture is smooth. Stir in carrots and currants. Add flour mixture and fold with rubber spatula until mixture is just combined.
   3. Transfer batter to prepared baking sheet and smooth surface with offset spatula. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto wire rack (do not remove parchment) and then reinvert onto second wire rack. Cool cake completely, about 30 minutes.
   4. FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla, and salt on low speed until smooth, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes.
   5. Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.
   6. Place 6 by 8-inch cardboard rectangle on cake turntable or plate. Place 1 cake rectangle, parchment side up, on cardboard and carefully remove parchment. Using offset spatula, spread 2/3 cup frosting evenly over cake layer. Repeat with two more layers of cake, frosting each layer with 2/3 cup frosting and pressing gently on each layer to level. Place last rectangle of cake on top and frost top of cake with 1 cup frosting. Use remaining frosting to coat sides of cake. (It’s fine if some crumbs show through frosting on sides, but if you go back to smooth top of cake, be sure that spatula is free of crumbs.)
   7. Hold cake with 1 hand and gently press chopped pecans onto sides with other hand. Chill for at least 1 hour before serving.
   To Make Ahead: The cake may be refrigerated for up to 24 hours before serving.

Technique

Structural Solution

For a cream cheese frosting that’s stiff enough to hold several layers of cake in place, we used tangy buttermilk powder—along with confectioners’ sugar—to add body.

Technique

Building a Beautiful Layer Cake

1. MAKE A THIN CAKE 
Bake batter on baking sheet to create thin, level cake that doesn’t need to be split horizontally.
 

2. CUT INTO RECTANGLES 
Slice cooled sheet cake into four equal rectangles.
 

3. STACK ’EM 
Spread frosting over rectangular layer placed on cardboard; repeat with remaining layers.
 

4. NUTS ON THE SIDES 
Press chopped pecans onto sides of cake to hide any imperfections and add crunch.

Summer Berry Trifle

Summer Berry Trifle To perfect this English classic, we’d need to ensure that the flavors and textures of each layer melded together—but without the whole thing turning to mush.
Watch the Video

Serves 12 to 16

For the best texture, this trifle should be assembled at least 6 hours before serving. Use a glass bowl with at least a 3 1/2-quart capacity; straight sides are preferable.

Ingredients

• PASTRY CREAM

• 3 1/2 cups whole milk
• 1 cup (7 ounces) sugar
• 6 tablespoons cornstarch
• Pinch salt
• 5 large egg yolks (reserve whites for cake)
• 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 4 teaspoons vanilla extract

• CAKE

• 1 1/3 cups (5 1/3 ounces) cake flour
• 3/4 cup (5 1/4 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 1/4 cup water
• 1 large egg
• 2 teaspoons vanilla extract
• 5 large egg whites (reserved from pastry cream)
• 1/4 teaspoon cream of tartar

• FRUIT FILLING

• 1 1/2 pounds strawberries, hulled and cut into 1/2-inch pieces (4 cups), reserving 3 halved for garnish
• 12 ounces (2 1/3 cups) blackberries, large berries halved crosswise, reserving 3 whole for garnish
• 12 ounces (2 1/3 cups) raspberries, reserving 3 for garnish
• 1/4 cup (1 3/4 ounces) sugar
• 1/2 teaspoon cornstarch
• Pinch salt

• WHIPPED CREAM

• 1 cup heavy cream
• 1 tablespoon sugar
• 1 tablespoon plus 1/2 cup cream sherry

Instructions

1. 1. FOR THE PASTRY CREAM: Heat 3 cups milk in medium saucepan over medium heat until just simmering. Meanwhile, whisk sugar, cornstarch, and salt together in medium bowl. Whisk remaining ½ cup milk and egg yolks into sugar mixture until smooth. Remove milk from heat and, whisking constantly, slowly add 1 cup to sugar mixture to temper. Whisking constantly, return tempered sugar mixture to milk in saucepan.
   2. Return saucepan to medium heat and cook, whisking constantly, until mixture is very thick and bubbles burst on surface, 4 to 7 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours or up to 24 hours.
   3. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease 18 by 13-inch rimmed baking sheet, line with parchment, and lightly grease parchment. Whisk flour, sugar, baking powder, and salt together in medium bowl. Whisk oil, water, egg, and vanilla into flour mixture until smooth batter forms.
   4. Using stand mixer fitted with whisk, whip reserved egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Transfer one-third of whipped egg whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold remaining egg whites into batter.
   5. Pour batter into prepared sheet; spread evenly. Bake until top is golden brown and cake springs back when pressed lightly in center, 13 to 16 minutes.
   6. Transfer cake to wire rack; let cool for 5 minutes. Run knife around edge of sheet, then invert cake onto wire rack. Carefully remove parchment, then re-invert cake onto second wire rack. Let cool completely, at least 30 minutes.
   7. FOR THE FRUIT FILLING: Place 1½ cups strawberries, 1 cup blackberries, 1 cup raspberries, sugar, cornstarch, and salt in medium saucepan. Place remaining berries in large bowl; set aside. Using potato masher, thoroughly mash berries in saucepan. Cook over medium heat until sugar is dissolved and mixture is thick and bubbling, 4 to 7 minutes. Pour over berries in bowl and stir to combine. Set aside.
   8. FOR THE WHIPPED CREAM: Using stand mixer fitted with whisk, whip cream, sugar, and 1 tablespoon sherry on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes.
   9. Trim ¼ inch off each side of cake; discard trimmings. Using serrated knife, cut cake into 24 equal pieces (each piece about 2 1/2 inches square).
   10. Briefly whisk pastry cream until smooth. Spoon ¾ cup pastry cream into trifle bowl; spread over bottom. Shingle 12 cake pieces, fallen domino–style, around bottom of trifle, placing 10 pieces against dish wall and 2 remaining pieces in center. Drizzle ¼ cup sherry evenly over cake. Spoon half of berry mixture evenly over cake, making sure to use half of liquid. Using back of spoon, spread half of remaining pastry cream over berries, then spread half of whipped cream over pastry cream (whipped cream layer will be thin). Repeat layering with remaining 12 cake pieces, sherry, berries, pastry cream, and whipped cream. Cover bowl with plastic wrap and refrigerate for at least 6 hours or up to 36 hours. Garnish top of trifle with reserved berries and serve.
   
   

Technique

Technique: Layering Cake Just Right

Cutting and shingling the cake is the key to making it fit—and using every bit. First, slice the cake into 24 equal pieces and then shingle them (12 per layer), like fallen dominos, in the bowl.

Technique

Refining The Elements

Here’s how we tweaked three main components of our trifle so they all worked in tandem. The trifle is also prepared 6 to 36 hours in advance to give flavors and textures time to meld.

MAKE A STURDIER CAKE: An egg foam–based chiffon cake stands up better to a trifle’s moisture than butter cake. By adding extra flour to it, we can bake it quickly in a rimmed baking sheet.

DEVELOP BERRY FLAVOR: We mash some of our berries. This allows the fruit juice—and therefore the flavor—to reach every bite of trifle.

STABILIZE THE CUSTARD: Adding extra cornstarch to the pastry cream keeps it from turning runny when spread between layers of cake.

Chinese Chicken Wraps

Chinese Chicken Lettuce Wraps Stringy, tasteless meat can mar this easy stir-fry served in lettuce cups. A classic Chinese technique came to the rescue.
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Serves 4 as a main dish or 6 as an appetizer

To make an entrée, serve this dish with steamed white rice.

Ingredients

• Chicken

• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 teaspoons Chinese rice cooking wine or dry sherry
• 2 teaspoons soy sauce
• 2 teaspoons toasted sesame oil
• 2 teaspoons cornstarch

• Sauce

• 3 tablespoons oyster sauce
• 1 tablespoon Chinese rice cooking wine or dry sherry
• 2 teaspoons soy sauce
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes

• Stir-Fry

• 2 tablespoons vegetable oil
• 2 celery ribs, cut into 1/4-inch pieces
• 6 ounces shiitake mushrooms, stemmed and sliced thin
• 1/2 cup water chestnuts, cut into 1/4-inch pieces
• 2 scallions, white parts minced, green parts sliced thin
• 2 garlic cloves, minced
• 1 head Bibb lettuce (8 ounces), washed and dried, leaves separated and left whole
• Hoisin sauce

Instructions

1. 1. FOR THE CHICKEN: Place chicken pieces on large plate in single layer. Freeze meat until firm and starting to harden around edges, about 20 minutes.
   2. Whisk rice wine, soy sauce, oil, and cornstarch together in bowl. Pulse half of meat in food processor until coarsely chopped into ¼- to 1/8-inch pieces, about 10 pulses. Transfer meat to bowl with rice wine mixture and repeat with remaining chunks. Toss chicken to coat and refrigerate for 15 minutes.
   3. FOR THE SAUCE: Whisk all ingredients together in bowl; set aside.
   4. FOR THE STIR-FRY: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until smoking. Add chicken and cook, stirring constantly, until opaque, 3 to 4 minutes. Transfer to bowl and wipe out skillet.
   5. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until smoking. Add celery and mushrooms; cook, stirring constantly, until mushrooms have reduced in size by half and celery is crisp-tender, 3 to 4 minutes. Add water chestnuts, scallion whites, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Whisk sauce to recombine. Return chicken to skillet; add sauce and toss to combine. Spoon into lettuce leaves and sprinkle with scallion greens. Serve, passing hoisin sauce separately.

Florentine Lace Cookies

 
Florentine Lace Cookies The easy part about these cookies is that most of the work takes place in a saucepan. The harder part? Perfecting their delicate lacy shape and glossy chocolate coating.
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Makes 24 Cookies

It’s important to cook the cream mixture in the saucepan until it is thick and starting to brown at the edges; undercooking will result in a dough that is too runny to portion. Do not be concerned if some butter separates from the dough while you’re portioning the cookies. For the most uniform cookies, use the flattest baking sheets you have and make sure that your parchment paper lies flat. When melting the chocolate, pause the microwave and stir the chocolate often to ensure that it doesn’t get much warmer than body temperature.

Ingredients

• 2 cups slivered almonds
• 3/4 cup heavy cream
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1/2 cup (3 1/2 ounces) sugar
• 1/4 cup orange marmalade
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon grated orange zest
• 1/4 teaspoon salt
• 4 ounces bittersweet chocolate, chopped fine

Instructions

1. 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Process almonds in food processor until they resemble coarse sand, about 30 seconds.
   2. Bring cream, butter, and sugar to boil in medium saucepan over medium-high heat. Cook, stirring frequently, until mixture begins to thicken, 5 to 6 minutes. Continue to cook, stirring constantly, until mixture begins to brown at edges and is thick enough to leave trail that doesn’t immediately fill in when spatula is scraped along pan bottom, 1 to 2 minutes longer (it’s OK if some darker speckles appear in mixture). Remove pan from heat and stir in almonds, marmalade, flour, vanilla, orange zest, and salt until combined.
   3. Drop 6 level tablespoons dough at least 3½ inches apart on each prepared sheet. When cool enough to handle, use damp fingers to press each portion into 2 1/2-inch circle.
   4. Bake until deep brown from edge to edge, 15 to 17 minutes, switching and rotating sheets halfway through baking. Transfer cookies, still on parchment, to wire racks and let cool. Let baking sheets cool for 10 minutes, line with fresh parchment, and repeat portioning and baking remaining dough.
   5. Microwave 3 ounces chocolate in bowl at 50 percent power, stirring frequently, until about two-thirds melted, 1 to 2 minutes. Remove bowl from microwave, add remaining 1 ounce chocolate, and stir until melted, returning to microwave for no more than 5 seconds at a time to complete melting if necessary. Transfer chocolate to small zipper-lock bag and snip off corner, making hole no larger than 1/16 inch.
   6. Transfer cooled cookies directly to wire racks. Pipe zigzag of chocolate over each cookie, distributing chocolate evenly among all cookies. Refrigerate until chocolate is set, about 30 minutes, before serving. (Cookies can be stored at cool room temperature for up to 4 days.)
   
   

Technique

Step By Step: How Confection and Cookie Become One

1. MAKE CARAMEL: Heat cream, butter, and sugar in saucepan until thick and brown at edges.

2. MAKE DOUGH: Off heat, stir in ground almonds, marmalade, flour, vanilla, orange zest, and salt.

3. DROP AND SHAPE: Spoon dough onto parchment paper–lined baking sheets and press into circles.

4. BAKE AND COOL: Bake cookies until uniformly brown; transfer on parchment paper to cooling racks. Let sheets cool for 10 minutes; repeat.

5. “TEMPER” CHOCOLATE: Microwave some chocolate at 50 percent power, stirring frequently, until two-thirds melted. Stir in remaining chocolate.

6. PIPE AND CHILL: Pour chocolate into zipper-lock bag, snip off corner, and pipe onto cookies. Refrigerate for 30 minutes to set chocolate.

 

Peanut Butter Sandwich Cookie

Peanut Butter Sandwich Cookies We wanted a cookie so packed with peanut flavor that it needed no crosshatch to identify it.
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Makes 24 cookies

Do not use unsalted peanut butter for this recipe.

Ingredients

• Cookies

• 1 1/4 cups (6 1/4 ounces) raw peanuts, toasted and cooled
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 1/2 cup creamy peanut butter
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 cup packed (3 1/2 ounces) light brown sugar
• 3 tablespoons whole milk
• 1 large egg

• Filling

• 3/4 cup creamy peanut butter
• 3 tablespoons unsalted butter
• 1 cup (4 ounces) confectioners' sugar

Instructions

1. 1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Pulse peanuts in food processor until finely chopped, about 8 pulses. Whisk flour, baking soda, and salt together in bowl. Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in second bowl. Stir flour mixture into peanut butter mixture with rubber spatula until combined. Stir in peanuts until evenly distributed.
   2. Using #60 scoop or tablespoon measure, place 12 mounds, evenly spaced, on each prepared baking sheet. Using damp hand, flatten mounds until 2 inches in diameter.
   3. Bake until deep golden brown and firm to touch, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough.
   4. FOR THE FILLING: Microwave peanut butter and butter until butter is melted and warm, about 40 seconds. Using rubber spatula, stir in confectioners’ sugar until combined.
   5. TO ASSEMBLE: Place 24 cookies upside down on work surface. Place 1 level tablespoon (or #60 scoop) warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored in airtight container for up to 3 days.

Technique

What's with Those Flourless Peanut Butter Cookies?

Since we knew that the starch granules in flour mute the flavor of peanut butter, we briefly turned our attention to an Internet sensation: flourless peanut butter cookies, made with just peanut butter, sugar, egg, and sometimes a bit of baking soda. Indeed, when we tried a sample batch of our cookies sans flour, they tasted super peanut-y and baked up looking much like traditional peanut butter cookies. Why didn’t these flourless cookies melt right off of the cookie sheet? Because peanut butter contains approximately 20 percent carbohydrates and 25 percent protein, components that absorb moisture and harden into a stable network in the heat of the oven. But without the sturdier structure that only starch from wheat flour can provide, these cookies fell apart in our hands before we could even take a bite.

Technique

Filling Cookies Evenly

SCOOP IT WARM
Using a #60 scoop or a tablespoon measure, portion warm filling onto the bottom cookies (turned upside down).

SQUISH IT GENTLY
Rather than smearing the filling with a knife or offset spatula, top it with a second cookie and press gently until it spreads to the edges.

Technique

Perfecting the Peanut Butter Sandwich Cookie

Many recipes for peanut butter sandwich cookies disappoint with soft, dull-tasting cookies and overly sweet fillings. Here's how we improved the concept.

Super-Crunchy Cookies Fewer eggs and more baking soda add up to thin, flat, extra-crisp cookies.
A Smooth—but Not Runny—Filling Creaminess was crucial, but so was a filling that didn’t squish out the sides. Our formula: peanut butter, butter, and enough confectioners’ sugar to firm up the texture.
Big Peanut Flavor Replacing some of the flour with chopped toasted peanuts made
the cookies extra nutty.

Coffee cake with cream cheese

Cream Cheese Coffee Cake A rich cream cheese filling adds a twist to ordinary coffee cake—unless it breaks away and sinks to the bottom of the pan.
Watch the Video

Makes one 10-inch cake, serving 12 to 16

Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.

Ingredients

• Lemon Sugar-Almond Topping

• 1/4 cup sugar
• 1 1/2 teaspoons finely grated zest from 1 lemon
• 1/2 cup sliced almonds

• Cake

• 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
• 1 1/8 teaspoons baking powder
• 1 1/8 teaspoons baking soda
• 1 teaspoon table salt
• 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened but still cool
• 1 cup plus 7 tablespoons sugar
• 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
• 4 large eggs
• 5 teaspoons vanilla extract
• 1 1/4 cups sour cream
• 8 ounces cream cheese, softened

Instructions

1. 1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees. Stir together sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside.
   2. FOR THE CAKE: Spray 10-inch tube pan with nonstick cooking spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
   3. Reserve 1¼ cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup reserved batter and mix until incorporated. Spoon cheese filling mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. Spread remaining cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-8 motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle lemon sugar-almond topping evenly over batter and gently press into batter to adhere.
   4. Bake until top is golden and just firm, and long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Cool cake in pan on wire rack 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping-side down); remove tube pan, place wire rack on top of cake, and invert cake sugar-side up. Cool to room temperature, about 1½ hours. Cut into slices and serve.

Technique

Tap Once, Tap Twice

Tapping the tube pan on the counter before and after baking eliminates any large air pockets in the filling.

Technique

Assembling Cream Cheese Coffee Cake

1. Reserve 1 1/4 cups batter, then fill pan with remaining batter; smooth top.

2. Beat 1/4 cup reserved batter with filling ingredients; spoon filling evenly over batter.

3. Top filling with remaining cup reserved batter; smooth top.

4. Using figure-8 motion, swirl filling into batter. Tap pan on counter.

5. Sprinkle lemon sugar-almond topping onto batter, then gently press to adhere.

Vegie Lasagna

Vegetable Lasagna Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, grainy patches of cheese? Neither had we.
Watch the Video

Serves 8 to 10

We prefer the lasagna made with our favorite wholemilk, block-style mozzarella from Sorrento, but Kraft part-skim preshredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.

Ingredients

• No-Cook Tomato Sauce

• 1 (28-ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

• No-Cook Cream Sauce

• 4 ounces Parmesan cheese, grated (2 cups)
• 1 cup whole milk cottage cheese
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper

• Vegetable Filling

• 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
• Kosher salt and ground black pepper
• 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
• 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
• 5 tablespoons plus 1 teaspoon extra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 12 ounces baby spinach (about 12 cups)
• 12 no-boil lasagna noodles
• 1/2 cup minced pitted kalamata olives
• 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
• 2 tablespoons chopped fresh basil

Instructions

1. 1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside.
   2. FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside.
   3. FOR THE FILLING: Adjust oven rack to middle position and heat oven to 375 degrees. Toss eggplant with 1 teaspoon salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out and reserve now-empty bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.
   4. Combine 1 tablespoon oil, garlic, and thyme in small bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half eggplant mixture, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Push vegetables to sides of skillet; add half of garlic mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture.
   5. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until shimmering. Add spinach and cook, stirring frequently, until wilted, about 3 minutes. Transfer spinach to paper towel–lined plate and drain 2 minutes. Stir into eggplant mixture.
   6. TO ASSEMBLE: Spray 13 by 9-inch baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce. Spread half of vegetable mixture over noodles, followed by half of olives, half of cream sauce, and 1 cup of mozzarella. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining vegetables, remaining olives, remaining cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella. Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake until -bubbling, about 35 minutes. Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil, and serve.
   
   

Technique

Keys to Hearty, Full-Flavored Vegetable Lasagna

GO FOR CREAMIER CHEESE Cottage cheese boasts not only a creamier consistency than drier, more pebbly ricotta but also tangier flavor.

ADD RICH, NO-COOK CREAM SAUCE Instead of a traditional cooked béchamel, we whisk together a quick version made with heavy cream, Parmesan, the cottage cheese, and garlic, which we add directly to the casserole.

ADD BRIGHT, NO-COOK TOMATO SAUCE Simply stirring together crushed tomatoes, basil, garlic, and olive oil guarantees a sauce with bright flavor—and saves time at the stove, too.

PUT A STOP TO OILY EGGPLANT Salting, then microwaving the cubes of eggplant for 10 minutes eliminates moisture that would flood the lasagna and collapses its air pockets so it soaks up less oil.

“DEHYDRATE” AND BROWN VEGGIES We toss the microwaved eggplant into a hot skillet with the squashes to rid them of water and develop flavorful browning. (Sautéing the spinach also helps rid it of moisture.)

INFUSE VEGGIES WITH FLAVORFUL OIL A shot of garlic-thyme oil stirred in with the sautéed eggplant, summer squash, and zucchini near the end of cooking adds depth.

Technique

What Ails Vegetable Lasagna

The classic trio of eggplant, zucchini, and summer squash is typically rife with issues like washed out flavor, soggy vegetables, dry cheese, and dull red sauce.

Technique

Shrinking Eggplant Down to Size

Eggplant is full of water that will wash out the flavors of lasagna as it bakes in the oven. It's also riddled with air pockets that act as a magnet for oil. Salting the cubed fruit then microwaving it solves both problems: Microwaving not only speeds up salt's ability to pull moisture out of the eggplant but also collapses the eggplant's air pockets. (We set the eggplant on a double layer of coffee filters to absorb the excess moisture as it is released.) The result: Low moisture, meaty-tasting, eggplant that doesn't soak up too much oil when sauteed.

RAW

SALTED + MICROWAVED

Granola

Almond Granola with Dried Fruit We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark. 
Watch the Video

Makes about 9 cups

Chopping the almonds by hand is the first choice for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds. (A food processor does a lousy job of chopping whole nuts evenly.) Use a single type of your favorite dried fruit or a combination. Do not use quick oats.
 

Ingredients

• 1/3 cup maple syrup
• 1/3 cup packed (2 1/3 ounces) light brown sugar
• 4 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 5 cups old-fashioned rolled oats
• 2 cups (10 ounces) raw almonds, chopped coarse
• 2 cups raisins or other dried fruit, chopped

Instructions

1. 1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
   2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.
   3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)
   
   

Technique

Granola Gone Wrong

Most store-bought granola is so bad (and so overpriced), we're surprised anyone ever buys it.

Without oil to provide moisture, fat-free versions contain dry, dusty oats. Baked with the other ingredients, dried fruit turns tough and leathery. Loose oats, versus chunks, too readily absorb the milk or yogurt and turn soggy.

Technique

Keys to Chunkier Granola

PRESS DOWN
Spread oat mixture onto parchment-lined baking sheet. Press it firmly with spatula to create compact layer.

BAKE BUT DON'T STIR
Bake granola at 325 degrees for 40 to 45 minutes. Rotate pan halfway through baking but don't stir.

BREAK UP
Break cooled granola "bark" into pieces as large as you'd like.

Technique

For Better Granola, Add Fat

When we mixed up a batch of granola in which we left out the oil, the resulting cereal was a real flop, the oats having taken on a crisp but overly dry consistency. It turns out that fat is essential for creating a likable crispness.
Here’s why: When the water in a viscous liquid sweetener (like the maple syrup in our recipe) evaporates in the heat of the oven, the sugars left behind develop into a thin coating on the oats and nuts. But without any fat, the sugar coating will become brittle and dry. Only oil can provide a pleasantly crisp coating with a sense of moistness.

Roasted Brussels Sprouts

Roasted Brussels Sprouts What would it take to create tender, nutty-tasting Brussels sprouts in just one pan?
Watch the Video

Serves 6 to 8

If you are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.

Ingredients

• 2 1/4 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 tablespoon water
• Salt and pepper

Instructions

1. 1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
   2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with salt and pepper to taste, and serve.

Corn Chowder

Starting our Lighter Corn Chowder recipe with sautéed bacon lent our base a sweet smokiness. Dialing back on the dairy allowed the fresh corn flavor to come through. To make up for the body that our Lighter Corn Chowder lacked after losing most of the dairy, we pureed a portion of the chowder in a blender. Highlighting the corn was the ultimate goal of our Lighter Corn Chowder recipe. To do this, we made a homemade corn broth using the juice from the cobs after stripping them of their kernels.
less

Corn Chowder

Usually awash in a glut of dairy, sweet corn doesn't stand a chance in this classic summer soup. So we put the squeeze on the traditional approach. Watch the Video

Serves 6

Be careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Yukon gold potatoes can be substituted for the red potatoes, minced chives for the basil. Depending on the sweetness of your corn, the finished chowder may need to be seasoned with sugar.

Ingredients

• 8 ears corn, husks and silk removed
• 3 tablespoons unsalted butter
• 1 onion, chopped fine
• 4 slices bacon, halved lengthwise then cut into 1/4 inch pieces
• 2 teaspoons minced fresh thyme
• Salt and pepper
• 1/4 cup all-purpose flour
• 5 cups water
• 3/4 pound red potatoes, cut into 1/2 inch pieces
• 1 cup half-and-half
• Sugar
• 3 tablespoons chopped fresh basil

Instructions

1. 1. Using chef’s knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (you should have 5 to 6 cups kernels). Holding cobs over second bowl, use back of butter knife to firmly scrape any remaining pulp on cobs into bowl (you should have 2 to 2 1/2 cups pulp). Transfer pulp to center of clean kitchen towel set in medium bowl. Wrap towel tightly around pulp and squeeze tightly until dry. Discard pulp in towel and set corn juice aside (you should have about 2/3 cup juice).
   2. Melt butter in Dutch oven over medium heat; add onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper; cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.
   3. Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add half-and-half and return to simmer. Remove pot from heat and stir in reserved corn juice. Season to taste with salt, pepper, and up to 1 tablespoon sugar. Serve, sprinkling with basil.

Waldorf Chicken Salad

Serves 4 to 6
To ensure that the chicken cooks through, start with cold water in step 1 and don’t use breasts that weigh more than 8 ounces or are thicker than 1 inch. This salad can be served in a sandwich or spooned over leafy greens.

Ingredients

• Salt and pepper
• 4 (6- to 8-ounce) boneless, skinless chicken breasts, no more than 1 inch thick, trimmed
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground fennel seeds
• 2 celery ribs, minced
• 1 shallot, minced
• 1 Granny Smith apple apple, peeled, cored, halved, and cut into ¼-inch pieces
• 1/2 cup walnuts, toasted and chopped coarse
• 1 tablespoon minced fresh tarragon
• 1 teaspoon minced fresh thyme

Instructions

1. 1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.
   2. Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, whisk mayonnaise, lemon juice, mustard, ground fennel, and ¼ teaspoon pepper together in large bowl.
   3. Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, apple, walnuts, tarragon, and thyme; toss to combine. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.
   
   

Technique

The Gentlest Way to Cook Chicken

Our easy mock sous vide method guarantees supremely tender, juicy chicken.

START COLD

HEAT TO 170°

Finish off heat