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updated 9/3/2013 5:47:41 PM ET 2013-09-03T21:47:41

Recipe: Stovetop mac-n-cheese

Ingredients
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 1/2 teaspoons tomato paste
  • 1/2 teaspoon chopped thyme
  • 2 cups half-and-half
  • Salt and freshly ground pepper
  • 3 cups elbow macaroni (12 ounces)
  • 4 ounces each of Gruyère, sharp white cheddar and imported fontina cheese, shredded
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons panko bread crumbs
Preparation

1. Preheat the broiler and position a rack 8 inches from the heat. Put a kettle of water on to boil. In a large, deep ovenproof skillet, melt the butter. Add the onion and cook over moderate heat, stirring frequently, until softened, 5 minutes. Add the tomato paste and thyme and cook for 1 minute.

Whisk in the half-and-half and 2 cups of hot water and bring to a simmer. Season with salt and pepper. Add the macaroni and cook over moderately low heat, stirring frequently, until the pasta is al dente, about 8 minutes. Stir in ¼ cup of boiling water along with the Gruyère, cheddar and fontina. Cover and let stand off the heat for 2 minutes, until the cheese is melted. Season with pepper and stir once or twice.

2. In a bowl, combine the Parmigiano and panko and sprinkle it over the pasta. Broil for 2 minutes or until golden. Serve.

Serving Size

Makes 6 servings

Recipe: Short rib stew

Ingredients
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons chopped garlic
  • 1 tablespoon minced fresh ginger
  • 1 small Asian pear, grated (1/4 cup)
  • 1 teaspoon freshly ground pepper
  • 2 scallions, thinly sliced, plus more for serving
  • 1/4 cup toasted sesame oil
  • 6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)
  • 2 tablespoons canola oil
  • 1 small onion, finely chopped
  • 1 quart low-sodium chicken broth
  • 1 large daikon, peeled and cut into 1 1/2-inch chunks
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks
  • 2 cups (12 ounces) chopped napa cabbage kimchi
  • 4 radishes, thinly sliced
  • Steamed white or brown short-grain rice, for serving
Preparation

1. In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.

Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.

Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally.

Add the daikon, carrots and potatoes to the stew and simmer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.

Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat. Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with the remaining sesame oil and kimchi.

Serve the stew topped with the kimchi and radishes and garnished with sliced scallions. Serve with steamed rice.

Recipe: Spice rub

Ingredients
  • 1 1/2 tablespoons caraway seeds
  • 1 1/2 tablespoons cumin seeds
  • 3 tablespoons ancho chile powder
  • 1 1/2 teaspoons garlic powder
  • Kosher salt
  • Three 3-pound (or four 2-pound) salmon fillets with skin, pin bones removed
  • Extra-virgin olive oil, for rubbing
  • 2 cups plain 2 percent Greek yogurt
  • 1 cup pomegranate seeds
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1/4 cup minced scallions (about 4)
  • 1 tablespoon freshly squeezed lemon juice
Preparation

In a small skillet, toast the caraway and cumin seeds over moderate heat, shaking the pan until the spices are fragrant, about 2 minutes. Transfer the caraway and cumin seeds to a spice grinder and let them cool completely. Add the chile and garlic powders and 1 tablespoon of salt, and grind to a powder.

Arrange the salmon fillets skin-side down on 2 large, rimmed baking sheets. Spread the spice mix on the salmon fillets, cover the fish with plastic wrap and refrigerate for 4 to 6 hours.

Preheat the oven to 425 degrees and position racks in the upper and lower thirds. Lightly drizzle the fish all over with olive oil and rub it into the spice mixture to make a paste with the spices. Roast the fish for about 25 minutes (for 3-pound fillets), until the flesh just begins to flake; shift the pans from top to bottom and front to back halfway through roasting.

Meanwhile, in a medium bowl, combine the yogurt with the pomegranate seeds, chopped cilantro, chopped mint, minced scallions and lemon juice and season the raita with salt.

Using 2 large spatulas, carefully lift the fish off the pans, leaving the skin behind, and transfer to platters. Serve with the pomegranate raita.

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