ºüÀêÊÓƵ

Yield: About 1½ cups

1 cup good-quality mayonnaise

1 tablespoon lemon juice

2 dashes Tabasco sauce

½ teaspoon minced garlic

1 ounce (½ can) anchovies, drained and finely chopped

2 tablespoons small capers, drained

2 tablespoons pitted and finely chopped Greek or French olives

Mix together all ingredients in a small bowl. Serve with crudités. May be stored in refrigerator for several days.

Per serving: 71 calories; 8g fat; 1g saturated fat; 4mg cholesterol; no protein; no carbohydrate; no sugar; no fiber; 121mg sodium; 3mg calcium.

Adapted from “The Frog/Commissary Cookbook,� by Steven Poses, Anne Clark and Becky Roller

Yield: 16 servings

16 large jalapeño peppers

8 ounces cream cheese or other cheese, see note

16 sprigs fresh cilantro

8 slices artisanal bacon, cut in half crosswise

Note: You could also use Cheddar, jack, pepper jack, Manchego or smoked mozzarella

1. Preheat oven to 400 degrees. If you have a wire rack, place it on top of a baking sheet.

2. To stuff a whole jalapeño: Cut the top (stem end) off each pepper. Scrape out the seeds with a jalapeño coring tool, the blade of a vegetable peeler or a thin knife. Place the cheese and cilantro in the jalapeño. Replace the top.

3. To stuff a jalapeño by cutting it in half: Cut each jalapeño in half lengthwise through the stem, and use a spoon to scrape out the seeds. Place the cheese and cilantro in half and place the other half on top.

4. Wrap each reassembled jalapeño crosswise with a piece of bacon, securing the end with a toothpick. Arrange the jalapeños on the baking sheet. Bake until the bacon is browned and crisp and the jalapeño feels soft when squeezed, 20 to 25 minutes. Drain on paper towels, then serve at once.

Per serving: 115 calories; 9g fat; 4g saturated fat; 25mg cholesterol; 5g protein; 5g carbohydrate; 3g sugar; 1g fiber; 210mg sodium; 23mg calcium

Recipe from “Man-Made Meals,� by Steven Raichlen

Yield: 3 quarts

12 cups popped popcorn

½ cup (1 stick) butter or margarine

1 cup brown sugar, firmly packed

¼ cup light or dark corn syrup

½ teaspoon salt

¼ teaspoon baking soda

½ teaspoon vanilla

1. Preheat oven to 250 degrees. Coat the bottom and sides of a large pot or Dutch oven with nonstick cooking spray. Place popped popcorn in the pot.

2. In a small, heavy pan over medium heat, melt the butter; stir in brown sugar, corn syrup and salt. Raise temperature to medium high and heat to a boil, stirring constantly. Continue to boil without stirring for 5 minutes.

3. Remove from heat; stir in baking soda and vanilla. Slowly pour over popped popcorn, mixing well. Bake 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly covered container.

Per serving (based on 4): 385 calories; 30g fat; 16g saturated fat; 61mg cholesterol; 2g protein; 28g carbohydrate; 14g sugar; 2g fiber; 395mg sodium; 21mg calcium.

Recipe from Jolly Time

Yield: 1 serving

1 Triscuit cracker

½ tablespoon sharp cheddar Easy Cheese spray cheese

1 large pimento-stuffed olive

Squirt cheese onto cracker. Place olive on top.

Per serving: 51 calories; 3g fat; 1g saturated fat; 3mg cholesterol; 2g protein; 4g carbohydrate; 1g sugar; 1g fiber; 204mg sodium; 51mg calcium.

Recipe by Joe Edwards, Peacock Loop Diner

Yield: 6 servings

2 teaspoons baking powder, optional

2 teaspoons kosher salt, optional

2 pounds chicken wings, cut into drumettes (the thicker, first joint) and flats (the thinner, second joint), tips discarded

4 tablespoons (½ stick) butter

¼ cup Franks RedHot Sauce, original flavor

1. For best results, combine baking powder and salt in a large bowl. Carefully dry wing pieces with paper towels, and toss in mixture until thoroughly and evenly coated. Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Place wing pieces on rack, leaving a slight space between each wing. Place baking sheet in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

2. Preheat oven to 425 degrees. If you skipped step No. 1, dry wings with paper towels and place on a wire rack over a foil-covered, rimmed baking sheet, leaving a little space between each wing. Cook 20 minutes, flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times toward the end.

3. Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce and toss to thoroughly coat. Serve with blue cheese or ranch dressing and celery sticks.

Per serving (includes optional salt): 359 calories; 27g fat; 10g saturated fat; 60mg cholesterol; 27g protein; 1g carbohydrate; 1g sugar; no fiber; 1,018mg sodium; 92mg calcium

Adapted from a Serious Eats recipe by J. Kenji Lopez-Alt

Yield: 4 servings

5 tablespoons good-quality extra-virgin olive oil, divided

2 tablespoons good-quality red wine vinegar

1 small garlic clove, minced

½ teaspoon kosher salt

½ teaspoon coarsely ground black pepper, divided

1½ pounds skinned salmon fillet, cut into 1½-inch chunks

4 ounces thinly sliced pancetta or bacon

3 tablespoons coarsely chopped flat-leaf parsley

Note: Before making, soak 8 (10-inch) wooden skewers in water for at least 4 hours.

1. Combine 4 tablespoons olive oil, the red wine vinegar, garlic, salt and ¼ teaspoon pepper in a bowl. Set aside.

2. If grilling, heat grill to high (450 to 550 degrees). If broiling, turn on the broiler. Combine remaining 1 tablespoon oil with remaining ¼ teaspoon pepper. Turn salmon in oil to coat.

3. Set out rows of 3 salmon chunks on a work surface. Unroll pancetta slices into strips and wrap strips once or twice around salmon, weaving long pieces between chunks. Skewer each row of salmon with chunks lightly separated.

4. Oil grill grate using tongs and a wad of oiled paper towels, or lightly oil broiling pan or skillet. Cook, covered (except the broiler), turning once, until fish is barely cooked through, about 4 minutes.

5. Arrange kebabs on plates. Stir parsley into dressing; spoon on top of kebabs. Serve with warm, crusty bread for dunking.

Per serving: 557 calories; 45g fat; 8.4g saturated; 129mg cholesterol; 0.5g carbohydrate; 0.2g fiber; 40g protein; 844mg sodium.

Recipe by Christine Keff, via My Recipes

Yield: 4 servings

1½ teaspoons chili powder

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon crushed red pepper

1/8 teaspoon oregano

¼ teaspoon paprika

¾ teaspoon cumin

½ teaspoon salt

½ teaspoon black pepper

2 teaspoons oil

1/3 cup finely chopped onion

1 pound ground beef

½ cup water

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper, oregano, paprika, cumin, salt and pepper. Set aside.

2. Heat a large skillet over medium-high heat and add oil. When hot, stir in onion. Sauté 2 to 3 minutes until soft. Add ground beef and sauté until browned, breaking up clumps of meat with your spatula or spoon. Drain fat. Add seasoning mixture and water and cook, stirring occasionally, until liquid is nearly evaporated.

3. For suggested meal prep, put ¼ of the beef in a container with a sprinkling of chopped sweet onion, shredded cheese, 3 small tortillas, cooked black beans and Spanish rice.

Ground beef only, per serving: 235 calories; 14g fat; 5g saturated fat; 73mg cholesterol; 22g protein; 4g carbohydrate; 1g sugar; 1g fiber; 401mg sodium; 32mg calcium

Ground beef and suggested meal prep food items, per serving: 505 calories; 23g fat; 9g saturated fat; 95mg cholesterol; 34g protein; 41g carbohydrate; 3g sugar; 7g fiber; 762mg sodium; 233mg calcium

Adapted from a recipe from

Yield: 4 servings

2 medium chicken breasts, boneless and skinless

2/3 cup Frank’s RedHot sauce

1 stick (½ cup) cold butter

1½ tablespoons white vinegar

¼ teaspoon Worcestershire sauce

¼ teaspoon cayenne pepper

1/8 teaspoon garlic powder

1 quantity macaroni and cheese, made from ½ pound macaroni, preferably homemade, hot

1. Cook chicken breasts in your favorite way, without adding extra flavor (I braise mine in a little water, covered, over medium-high heat for about 30 minutes). Remove skin and bones, if any, and shred meat with two forks or your fingers.

2. Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper and garlic powder in a small pot and cook over medium-high heat, stirring occasionally, just until bubbles start forming around the edges. Remove from heat, whisk sauce, and add shredded chicken. If necessary, reheat sauce and chicken. Serve over macaroni and cheese.

Per serving: 1,175 calories; 75g fat; 46g saturated fat; 260mg cholesterol; 60g protein; 64g carbohydrate; 9g sugar; 3g fiber; 1,373mg sodium; 1,023mg calcium

*Using the Macaroni and Cheese, American Version recipe Buffalo sauce recipe from

Yield: 1 sandwich

2 slices white bread

2 tablespoons peanut butter

½ banana

1 slice bacon, cooked

½ tablespoon butter

Spread peanut butter on one slice of bread. Mash banana and spread on the other slice. Break bacon in half, put on one slice of the bread and form a sandwich. Melt butter in a small skillet over medium-high heat. Fry sandwich in butter until golden brown on both sides.

Per serving: 473 calories; 28g fat; 8g saturated fat; 23mg cholesterol; 16g protein; 45g carbohydrate; 13g sugar; 5g fiber; 505mg sodium; 155mg calcium

Nutrition analysis used creamy peanut butter and unsalted butter.

Epic Dry-Rubbed

Baked Chicken Wings

Yield: 6 servings

2 pounds chicken wings

½ tablespoon ancho chile pepper or chipotle chili pepper

½ tablespoon smoked paprika

½ tablespoon onion powder

½ tablespoon kosher salt

1 teaspoon light brown sugar, packed

¾ teaspoon chili powder

½ teaspoon garlic powder

¾ teaspoon paprika

½ teaspoon cayenne pepper

¾ teaspoon cumin

½ teaspoon mustard powder

¼ teaspoon black pepper

¼ teaspoon dried oregano

¼ teaspoon dried ground thyme

1 tablespoon vegetable oil

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place a wire rack in it. Cut wings into drumettes (the thicker, first joint) and flats (the thinner, second joint), discarding tips. In a small bowl, combine ancho chile pepper, smoked paprika, onion powder, salt, brown sugar, chili powder, garlic powder, paprika, cumin, cayenne, mustard, pepper, oregano and thyme.

2. In a mixing bowl, combine wing pieces and oil, stirring with a spatula to coat wings evenly. Sprinkle in about 1/3 of the spice mixture, reserving the rest for future use. Toss to coat wings evenly. Place wings on prepared baking sheet and bake until done, about 35 to 45 minutes, turning occasionally.

Per serving: 321 calories; 22g fat; 7g saturated fat; 168mg cholesterol; 60g protein; 2g carbohydrate; 1g sugar; 1g fiber; 618mg sodium; 27mg calcium

Adapted from the Chunky Chef

Yield: 12 sliders

3 tablespoons vegetable oil, divided

½ cup finely chopped yellow onion

3 ounces mushrooms (white, cremini or shiitake), finely chopped

Kosher salt

2 tablespoons finely chopped pitted green olives

2 tablespoons finely chopped, drained, canned green chilies

3 ounces sliced sharp Cheddar cheese, broken into 12 equal pieces

1 ½ pounds ground beef, shaped into 12 sliders, each about ¾ inch thick

Ground black pepper

1/3 cup beer

12 slider buns

1. In a large (at least 12-inch) skillet over medium, heat 1 tablespoon of the oil. Add the onion and cook until golden, about 8 minutes. Using a slotted spoon, transfer the onion to a bowl. Add another tablespoon of oil to the pan, the mushrooms and a hefty pinch of salt. Cook, stirring occasionally, until the liquid the mushrooms give off has evaporated, about 5 minutes. Transfer the mushrooms to the bowl with the onion. Reserve the skillet.

2. Add olives and chilies to the mushroom mixture and stir well. Set aside.

3. Return the skillet to high heat. Add the remaining tablespoon of oil and wait until it is almost smoking. Meanwhile, season the sliders on one side with salt and pepper. When the oil is hot, add the sliders, seasoned side down (it will be a little crowded in the pan), and cook them until they are just browned on the first side, about 2 minutes. Sprinkle the top side of each with salt and pepper, turn the sliders over and cook for another 2 minutes.

4. While the sliders are browning, top each slider with a heaping teaspoon of the mushroom mixture, dividing all of the mixture among the sliders, then place a piece of cheese on top of each. Quickly pour the beer into the pan, all around the sliders, cover the pan and steam for 2 minutes.

5. Turn off the heat and let the sliders sit in the pan for one more minute to let the cheese melt completely. Spoon some of the liquid in the skillet onto the tops and bottoms of the buns, transfer the sliders to the buns and serve right away.

Per slider: 280 calories; 13g fat; 45mg cholesterol; 370mg sodium; 23g carbohydrate; 1g fiber; 3g sugar; 16g protein.

Yield: 6 cups hummus; ½ cup per serving

For the herb sachet that cooks with the beans

1 medium bay leaf

5 whole peppercorns

3 sprigs of fresh thyme, 4- to 5-inches long or 1 ½ teaspoons dried thyme (not ground)

2 cloves fresh garlic, smashed in skins

1 strip of kombu, approximately

1 ½-inches by 4-inches

For the hummus

1 ¾ cups dried Great Northern Beans

7 to 8 cups water to cover beans (4 times their volume)

1/3 cup roasted garlic cloves, squeezed from their skins

½ cup olive oil

¼ cup tahini

5 tablespoons plus 1 teaspoon freshly squeezed lemon juice

1 to 2 teaspoons salt to taste

4 to 5 fresh mint leaves chopped in half inch pieces

1 to 2 tablespoons buttery extra virgin olive oil to drizzle on top

¼ teaspoon smoked salt

Notes: You will find dried kombu, which is a form of seaweed, at Whole Foods and at Global Foods in Kirkwood. The amino acids in kombu help soften beans and makes them more digestible, as well as add a pop of umami to the dish. Nori is not a good substitute for this.

• The day before, roast whole heads of garlic according to your favorite method. Roasting produces a smooth, flavorful and creamy paste that is very mild.

1. The night before, cover the beans with water (4 times the volume of the beans) and soak overnight.

2. Make an herb sachet. Use a double layer of cheesecloth 6-inches-by-6-inches or a small paper coffee filter to hold the herbs. Place the bay leaf, peppercorns, thyme, garlic cloves and kombu strip in the center of the cheesecloth or filter, draw the sachet together to enclose the herbs, then wrap and tie it closed with kitchen twine.

3. Rinse the soaked beans and cover with fresh water to a depth of 2 inches over the beans. Bring the pot to a boil, then reduce heat to a low simmer, add the sachet, cover and vent, and cook beans until tender and soft.

4. Remove the sachet and discard. Drain the beans, reserving 1 cup of cooking liquid to thin out the hummus if needed.

5. Blend the beans in 2 to 3 batches, with proportionate amounts of garlic cloves, olive oil, tahini and half of the lemon juice to an even smoothness, adding reserved cooking liquid as needed.

6. Once everything is smooth, check for consistency of texture throughout and blend as needed.

7. Taste and add half the salt. If more of a lemon flavor is desired, stir in remaining lemon juice. Taste again, then add salt if needed.

8. To serve, spread on a plate, then dot evenly across the top with mint leaf pieces. Sprinkle with pinches of smoked salt. Lightly drizzle with extra virgin olive oil and serve with pita, if desired.

9. Cover and store in the refrigerator for 4 to 5 days.

Per serving: 221 calories; 14g fat; 2g saturated fat; no cholesterol; 7g protein; 20g carbohydrate; 1g sugar; 6g fiber; 250mg sodium; 68mg calcium

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Yield: 20 (1 s’more per serving)

½ (14.4 ounce) box graham crackers

Nutella

Raspberry jelly, or favorite jelly of your choice, preferably no sugar added

Marshmallow Fluff

Sprinkles in your team’s colors

Chopped nuts

Mini chocolate chips, mini M&M’s, etc.

1. Break a graham cracker in half at the perforation.

2. Spread a generous spoonful of Nutella on one cracker half, and two spoonfuls of Marshmallow Fluff on the other half. Spread a thin layer of jelly over the Nutella.

3. Place the two halves together and press gently to seal the filling.

4. For a fun and finished presentation, dip the sticky edges of each s’more in sprinkles, nuts or chocolate chips.

Per serving (does not include optional toppings): 215 calories; 7g fat; no cholesterol; 11mg sodium; 36g carbohydrate; 1g fiber; 23g sugar; 2g protein.

Yield: 20 servings

2 pounds beef tenderloin

¼ cup freshly ground coffee

¼ cup salt

¼ cup brown sugar

2 tablespoons vegetable oil

1/3 cup blue cheese crumbles

1 baguette

1. Remove tenderloin from refrigerator 1 hour before cooking, to bring to room temperature. Trim meat of fat and silverskin, if necessary, and pat dry with paper towels.

2. In a small bowl, mix together coffee, salt and brown sugar. Rub this mixture thoroughly over the meat. You will not need all of the rub.

3. Heat a large skillet over medium-high heat and add oil. When oil is hot, place meat in pan and sear on one side 2 to 3 minutes. Turn with tongs and sear top 2 to 3 minutes. Turn and sear the other sides. Continue to cook, turning occasionally to keep from burning, until the center reads a temperature of 125 degrees for rare to 135 degrees for medium rare. Total cooking time will be about 15 minutes.

4. Allow meat to rest 15 minutes. While it is resting, cut 20 slices from baguette.

5. Cut meat into 10 slices and then cut each slice in half. Place 1 on top of each slice of bread. Top each piece with 1 teaspoon blue cheese crumbles.

Per serving: 194 calories; 6g fat; 2g saturated fat; 33mg cholesterol; 14g protein; 22g carbohydrate; 3g sugar; 1g fiber; 21mg calcium. Sodium amount varies depending on the amount of rub used.

Recipe adapted from , by John Cuevas

Yield: 6 servings

1 pound lean ground beef

1 onion, chopped

2 (14-ounce) cans kidney beans, drained and rinsed

1 (28-ounce) can crushed tomatoes

3 ounces tomato paste

1 mild Mexican chile, such as Anaheim, poblano or pasilla, seeded and chopped

2 tablespoons chili powder

1 teaspoon minced garlic

1 teaspoon ground cumin

½ teaspoon red pepper flakes

2½ cups water, divided

2 tablespoons masa harina or all-purpose flour

1. Heat the pressure cooker over medium-high heat. Add the meat and cook until it is browned and well crumbled (don’t worry if some sticks to the bottom). Add the onions and cook, stirring, until translucent, about 3 minutes. Add the kidney beans, tomatoes, tomato paste, chile, chili powder, garlic, cumin, red pepper flakes and 2 cups of the water, mixing well. Lock the lid in place.

2. Bring to full pressure (15 pounds per square inch) over high heat. Immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure (if using an electric stove, move the pot to a different element set on medium-low). Cook for 8 minutes. Remove from heat and allow the pot to depressurize by itself; this may take 15 minutes or longer.

3. To thicken, make a slurry from the masa harina mixed with the remaining ½ cup water. Stir the slurry into the chili, simmering gently over medium heat, as it thickens to the desired consistency.

Per serving: 268 calories; 5g fat; 2g saturated fat; 44mg cholesterol; 25g protein; 34g carbohydrate; 9g sugar; 12g fiber; 435mg sodium; 114mg calcium

Adapted from “Miss Vickie’s Big Book of Pressure Cooker Recipes,� by Vickie Smith

Yield: 8 servings

½ cup Frank’s RedHot Sauce (original)

¼ cup barbecue sauce

¼ cup butter

2-pound rotisserie chicken

7 ½ ounces tortilla chips

8 ounces grated cheddar cheese

8 ounces Mexican-style shredded cheese

½ cup crumbled blue cheese

3.8-ounce can sliced black olives

1 bunch scallions, sliced

Salsa, to serve

Sour cream, to serve

1. Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.

2. To make the buffalo sauce, in a medium saucepan over medium heat, combine the RedHot sauce, barbecue sauce and butter. Heat, stirring, until the butter is melted and thoroughly blended. Set aside.

3. Remove all of the meat from the chicken, cut into bite-sized pieces and place in a large bowl. Pour the buffalo sauce over the chicken, then toss well to coat. Set aside.

4. Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the cheddar cheese evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.

5. In a small bowl, toss together the Mexican-style cheese and the blue cheese, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream.

Per serving: 710 calories; 45g fat; 190mg cholesterol; 27g carbohydrate; 3g fiber; 4g sugar; 51g protein; 1,560mg sodium.

Yield: 6 servings

3 tablespoons adobo sauce (from a can of chipotle chilies in adobo)

3 tablespoons tomato paste

3 tablespoons canola or vegetable oil, plus extra

1 teaspoon garlic powder

1 teaspoon kosher salt

9 ounces beef sirloin, thinly

sliced (can substitute pre-sliced “stir-fry� beef)

1 ear corn, husked

11-ounce bag corn tortilla chips

1 cup grated cheddar cheese

1/2 pint cherry tomatoes, cut into quarters

1/3 cup pepperoncini, stemmed and thinly sliced

1/2 small red onion, diced

1. In a medium bowl, whisk together the adobo sauce, tomato paste, oil, garlic powder and salt. Add the steak and mix to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to overnight.

2. When ready to cook, heat the grill to medium-high.

3. Rub the corn with a bit of canola oil, then set it on the grill. Cook the corn, turning often, until lightly browned on all sides, about 2 to 3 minutes. Transfer the corn to a plate and set aside until cool enough to handle.

4. Meanwhile, use an oil-soaked paper towel held with tongs to coat the grill grates with oil. Add the steak and grill for 1 to 2 minutes per side, or to desired doneness. Transfer to a plate and set aside. Leave the grill on, but reduce the heat to low.

5. Arrange the tortilla chips in an even layer on a rimmed baking. Spread the steak evenly over the chips.

6. Cut the corn kernels from the cobs. To do this, stand the ear on its wide end, then use a knife to saw down the length of the sides. Scatter the corn kernels over the steak and chips, then scatter the cheese over that. Set the baking sheet on the grill, cover the grill and cook for 7 to 10 minutes, or until the cheese is melted.

7. Remove the baking sheet from the grill, then scatter the tomatoes, pepperoncini and diced onion over the other toppings. Serve immediately.

Per serving: 520 calories; 32g fat; 50mg cholesterol; 42g carbohydrate; 4g fiber; 3g sugar; 19g protein; 890mg sodium.

Yield: 6 servings

6 hard-cooked eggs

½ cup plus 2 tablespoons mayonnaise

1 tablespoon pulverized Red Hot Riplets

Slice eggs in half and remove yolks to a medium bowl. Mash yolks with a fork, and mix together with mayonnaise and Riplets until smooth. Use a spoon to refill the egg white halves with the yolk mixture.

Per serving: 233 calories; 22g fat; 4g saturated fat; 194mg cholesterol; 6g protein; 1g carbohydrate; no sugar; no fiber; 213mg sodium; 30mg calcium

Yield: 6 servings

2 teaspoons baking powder, optional

2 teaspoons kosher salt, optional

2 pounds chicken wings, cut into drumettes (the thicker, first joint) and flats (the thinner, second joint), tips discarded

5 tablespoons butter, softened

1/3 cup hot sauce

1/3 cup maple syrup

1 teaspoon ground cardamom, optional

½ scallion, chopped

1 tablespoon cilantro, chopped

1. If you have time, combine baking powder and salt in a large bowl. Carefully dry wing pieces with paper towels, and toss in mixture until thoroughly and evenly coated. Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Place wing pieces on rack, leaving a slight space between each wing. Place baking sheet in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

2. Preheat oven to 425 degrees. If you skipped step No. 1, dry wings with paper towels and place on a wire rack over a foil-covered, rimmed baking sheet, leaving a little space between each wing. Cook 20 minutes, flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times toward the end.

3. Meanwhile, combine butter, hot sauce, maple syrup and cardamom (if using) in a bowl and mash up the butter with a fork. Don’t worry if the butter leaves chunks; it will melt when you add the hot wings.

4. When the wings are fully brown and crisp, place them in the bowl with sauce, stirring until coated. To serve, sprinkle with scallions and cilantro.

Per serving (includes optional salt): 423 calories; 29g fat; 11g saturated fat; 193mg cholesterol; 27g protein; 13g carbohydrate; 11g sugar; 1g fiber; 1,103mg sodium; 112mg calcium

Adapted from recipes by Runamok Maple and Serious Eats

Yield: 20 large or 40 small meatballs

6 ounces fresh mushrooms, any kind

¼ bunch fresh cilantro (leaves only)

2 tablespoons hoisin sauce

1 ½ teaspoon fish sauce

1 ½ teaspoon ground ginger

1 ½ teaspoon granulated garlic

1 ¼ pound ground pork

2 eggs, divided

½ cup plain breadcrumbs

½ teaspoon salt or to taste

½ teaspoon pepper or to taste

5 sheets Pepperidge Farm frozen puff pastry (it comes 2 sheets to a box)

1 teaspoon cold water

For the dipping sauce

¼ cup soy sauce

¼ cup rice wine vinegar

¼ teaspoon ginger powder

1 ½ teaspoons sweet Thai chili sauce

1 teaspoon toasted black sesame seeds for garnish, optional

1. Preheat oven to 350 degrees.

2. Clean mushrooms with a damp paper towel, trim the stem end and quarter each mushroom.

3. Combine cut mushrooms, cilantro leaves, hoisin, fish sauce, ginger and granulated garlic in the bowl of a food processor and pulse, scraping down the sides, until the mixture resembles medium fine crumbs. It should retain texture and not be a puree.

4. Transfer to a large mixing bowl, then add pork, 1 egg, breadcrumbs, salt and pepper then mix to blend.

5. Portion and shape the meat mix into 20 large or 40 small meatballs. Bake in the oven for 18 minutes for the larger meatballs; 14 minutes for the smaller meatballs.

6. The meatballs may be made a day ahead of time and refrigerated before wrapping.

7. To wrap and bake the meatball, preheat the oven to 400 degrees.

8. Follow the package directions on the puff pastry box for thaw times.

9. Line 2 baking sheets with parchment paper.

10. Mix 1 egg with 1 teaspoon cold water to make the egg wash for the wrapped meatballs.

11. Lightly flour the counter or board before taking out the puff pastry.

12. Using a pizza cutter, cut the pastry down the center lengthwise, then into equal thirds across the pastry. Place a meatball in the center and pull the corners to the center, placing a small amount of egg wash to help seal the pastry. Work the excess dough around to the back for a smooth top and secure with a small amount of egg wash. Place balls smooth side up on prepared sheets, leaving about a half an inch space between them.

13. Repeat with all meatballs, then brush tops and sides lightly with egg wash. Bake for 19 to 22 minutes, checking often. The tops should be nicely browned.

14. While they are baking, make the dipping sauce. Combine soy sauce, rice wine vinegar, ginger powder and chili sauce in a small deep bowl and whisk to blend. Store covered in the refrigerator.

15. Remove meatballs from oven, if desired, sprinkle with black sesame seeds, and serve with dipping sauce.

Variation

Alternate method using pastry shells with smaller meatballs: Warm up the meatballs. Place one each in phyllo cups and follow directions to crisp them in the oven. Follow bake times on packages to finish. Top with a sprig of cilantro.

Per serving (based on 20): 141 calories; 9g fat; 3g saturated fat; 39mg cholesterol; 7g protein; 7g carbohydrate; 1g sugar; 1g fiber; 264mg sodium; 15mg calcium

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Yield: 4 tapas-style servings

1 pound unpitted mixed olives in brine

1 teaspoon Ras el Hanout

1/2 cup garlic oil

30 medium to large peeled cloves garlic, roasted

Notes: Use a mixture of unpitted large and small Spanish olives in mixed colors of green and black packed in brine. The varieties could include Cacereña, Hojiblanca, Gordal, Manzanilla, Arbenquina, Empeltre and Cuquillo.

• The restaurant roasts the cloves in house by closely arranging 30 cloves in a small ovenproof dish and submerging them in 1 cup of canola oil. Then heat them in a 275-degree oven for 20 to 25 minutes until tender, but still al dente. Next, separate the cloves from the oil, setting aside 1/2 cup of the garlic oil in the next steps of the marinade. (If you are not using the cloves immediately, store in the oil in the refrigerator and use within two weeks.)

• Ras el Hanout spice mix is available online or in international stores.

1. Drain and rinse the olives, spread them out on a sheet or paper towels and let them stand at room temperature for 1 to 2 hours until dry.

2. Place the olives in a mixing bowl and sprinkle with the Ras el Hanout. Turn gently with a wooden spoon or paddle to distribute the spice.

3. Drizzle 1/2 cup of garlic oil (from roasting the garlic) over the olives, add the roasted garlic, mix gently but well. Store in a covered container and refrigerate until ready to use. 

Per serving: 193 calories; 12g fat; 2g saturated fat; no cholesterol; 4g protein; 21g carbohydrates; 1g sugar; 5g fiber; 1,422mg sodium; 179mg calcium

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