French Macarons

Indescribable. Cookie royalty. Unlike American macaroons dense with coconut, French macarons (pronounced mah-kah-ROHN) are pillowy soft, sweet, ethereal, ever-so-slightly chewy yet melt-in-your mouth almond sandwich cookies. They are often tinted in colors (from delicate to neon) that signal the flavor of their fillings. Part of the magic involves an overnight rest that allows the cookies to merge with their moist fillings. Jam is a classic macaron filling (and really quite good), but chocolate ganache, citrus curd, and flavored buttercreams are even more exciting. You can fill macarons with sweetened chestnut spread right out of the jar, peanut butter, Nutella, or what have you. Macarons look sophisticated and hard to make, but they are easier than you think.

• 
  
  2 cups (8 oz.) powdered sugar
  
  


• 
  
  1-1/3 cups (4.5 oz.) finely ground blanched almond meal
  
  


• 
  
  3 to 4 large egg whites, at room temperature
  
  


• 
  
  1/4 tsp. almond extract
  
  


• 
  
  3 to 6 drops of food coloring to match your flavor (optional)
  
  


• 
  
  3/4 cup filling, such as lemon curd, chocolate ganache, buttercream, chestnut spread, Nutella, peanut butter, or jam
  
  

Tip:

It's possible to grind almonds in a food processor with some of the powdered sugar, but for this recipe you want the almonds uniformly fine. I recommend using finely ground blanched almond meal from Bob's Red Mill.

Combine the powdered sugar and almond meal in a bowl and mix together thoroughly with a whisk or fork. Pass through a medium-coarse sieve to lighten and aerate the mixture (which makes it easier to fold).

In a glass measure, add enough egg whites to reach halfway between the 1/3 cup and 1/2 cup mark; or use a scale to weigh out 3.75 oz. of egg whites. Transfer these to a large bowl, and save the rest for another purpose or discard. With an electric mixer, beat the egg whites at medium speed until they form soft peaks when the beaters are lifted; add the almond extract and the coloring, if using. Beat at high speed until the mixture forms stiff but not dry peaks when the beaters are lifted. Pour all of the almond flour mixture over the egg whites. With a large rubber spatula, fold the almond mixture into the egg whites just until it is fully incorporated. The egg whites will deflate somewhat, but the batter will be thick and moist and almost pourable.

Drop heaping teaspoons of batter 1 inch apart on parchment-lined cookie sheets. Or transfer the batter to a large pastry bag fitted with a 1/2-inch plain tip and pipe out disks in the following manner: Hold the bag vertical with the tip about 3/8 inch from the pan liner. Squeeze the bag without moving it until a disk of batter 1 1/2 inches in diameter is formed. Stop squeezing a second or two before moving the bag to pipe the next disk. Repeat, piping disks 1 inch apart. Let the macarons rest for 20 to 30 minutes, or until the surface of the disks is ever so slightly dry-this slightly dry crust will help form characteristic little "platforms" at the base of each macaron as they bake.

Meanwhile, preheat the oven to 400°F. Position racks in the upper and lower thirds of the oven.

Slide two sheets of macarons into the oven and immediately turn the temperature down to 300°F. Bake for 12 to 15 minutes, until the macarons are barely starting to turn golden (they will be golden on the bottom, though you will have to destroy one macaron to find out). Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Set the pans or just the liners on racks to cool.

When the cookies are cool, lift a corner of the parchment pan liner. Holding a cookie with the other hand, carefully peel the liner away from the cookie (don't try to pull the cookie off the liner or you will lose the bottom of the cookie). Repeat with the remaining cookies.

Spread 1/2 to 1 tsp. filling on the flat side of a cookie and top with a cookie of matching size. Put the cookies on a tray and cover them with plastic wrap. Put the trays in the refrigerator to let the cookies mellow at least overnight and for up to 2 days before serving. Bring to room temperature for serving.

Almond Macarons

The subtly sweet almond flavor of these meringue cookies makes them incredibly versatile: They serve as a blank canvas for different flavor variations.
Watch the video to see Joanne demonstrate how to make classic French macarons and their sweet fillings.

• 
  
  7-3/8 oz. (1-3/4 cups plus 2 Tbs.) confectioners’ sugar
  
  


• 
  
  4-3/8 oz. (1-1/4 cups plus 2 Tbs.) almond flour
  
  


• 
  
  4 large egg whites, at room temperature
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 recipe filling: either Lemon Curd, Buttercream, or Chocolate Ganache
  
  

Make the batter

Line 3 completely flat baking sheets with parchment or nonstick baking liners and set aside.


Using a medium-mesh sieve, sift the confectioners’ sugar and almond flour into a large bowl and set aside. In a clean stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), whip the egg whites on medium speed until foamy and the wires of the beater(s) leave a trail, 1 to 2 minutes. Add 1 Tbs. of the granulated sugar and continue to whip for another 30 to 45 seconds. Repeat 3 times with the remaining granulated sugar. Once all of the sugar is mixed in, continue whipping the whites until they turn glossy and stiff (when you lift the beater(s) from the bowl, the whites should hold a straight peak that doesn’t curl at the tip), 4 to 8 minutes more.


With a large rubber spatula, fold in half of the confectioners’ sugar mixture. Once most of it has been incorporated, fold in the remaining mixture until just combined.

Pipe the cookies

Using a piping bag fitted with a 1/2- to 3/4-inch round tip (Ateco#806 to #809), pipe the batter onto the prepared sheets in rounds that are about 1 inch in diameter and 1/4 to 1/2 inch thick, spaced about 1-1/2 inches apart. As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks. Rap the sheet against the counter several times to flatten the mounds and pop any large air bubbles. Let rest until the meringues no longer feel tacky, 20 to 30 minutes. Meanwhile, position racks in the top and bottom thirds of the oven and heat the oven to 325°F.

Bake the cookies

Put 2 of the cookie sheets in the oven and immediately reduce the temperature to 300°F (let the third sheet sit at room temperature). Bake, rotating the sheets and swapping their positions after 8 minutes, until the meringues are very pale golden, 15 to 20 minutes total. Cool completely on the baking sheets on racks. Meanwhile, return the oven temperature to 325°F and then bake the third sheet as above.


Remove the meringues from the parchment and pair them by size.

Fill the cookies

Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of the filling onto half of the cookies—you want to use just enough filling that it spreads to the edge when topped but doesn’t squish out much when bitten. Top the filled halves with their partners. The cookies are best the day they’re made, but you can store them in an airtight container at room temperature for up to 1 day or in the freezer for up to 2 weeks.

Marmalade Soufflés

Astonishingly easy to make, these elegant soufflés are ready to impress in no time.

• 
  
  Unsalted butter for the ramekins
  
  


• 
  
  3 Tbs. granulated sugar; more for the ramekins
  
  


• 
  
  2/3 cup orange marmalade
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. orange liqueur, such as Cointreau
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  2 large egg whites, at room temperature
  
  


• 
  
  Pinch of cream of tartar
  
  

Position a rack in the lower third of the oven and move (or remove) the other rack so there is at least 6 inches of space above the first rack. Heat the oven to 425°F. Generously butter six 6-oz. ramekins and coat the buttered surfaces lightly but thoroughly with sugar.


In a large bowl, whisk the marmalade, lemon juice, orange liqueur, and salt.


In a large, deep bowl, beat the egg whites with an electric mixer on medium speed until foamy, 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites form soft peaks, about 1 minute. Gradually add the sugar, about 1 Tbs. at a time, and continue to beat just until the whites form stiff peaks, 1 to 2 minutes.


With a rubber spatula, fold a third of the egg whites into the marmalade mixture. When incorporated, fold in another third, and then the remaining third. Fill the ramekins halfway with the soufflé mixture and transfer to a baking sheet. Bake until puffed and dark brown on top, 12 to 15 minutes. Serve immediately.

Caramel Turtle Bars

For the crust:

• 
  
  Non-stick cooking spray, vegetable oil, or melted butter for the pan
  
  


• 
  
  7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
  
  


• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  9 oz. (2 cups) unbleached allpurpose flour
  
  

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the caramel topping:

• 
  
  2 cups pecan halves, toasted and coarsely chopped
  
  


• 
  
  1 cup packed light brown sugar
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, cut into chunks
  
  


• 
  
  1/2 cup light corn syrup
  
  


• 
  
  1/4 tsp. table salt
  
  

For the ganache:

• 
  
  6 Tbs. heavy cream
  
  


• 
  
  2 oz. good-quality bittersweet chocolate, finely chopped (about 1/2 cup)
  
  

Make the shortbread crust:

Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. Lightly coat the sides of the foil (not the bottom) with nonstick cooking spray, oil, or melted butter to prevent the caramel from sticking.

In a medium bowl, stir together the butter, brown sugar, and salt. Stir in the flour to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.

Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.

Bake the dough for 20 minutes, and then decrease the oven temperature to 300°F and bake until the crust is golden all over and completely set, about 15 more minutes.

Make the topping:

 Sprinkle the pecans evenly over the crust.

In a heavy medium saucepan, bring the brown sugar, cream, butter, corn syrup, and salt to a boil over medium-high heat, stirring until all the ingredients are melted and smooth. Let the mixture continue to boil, without stirring, until a candy thermometer registers 240°F, about 6 more minutes. Turn off the heat and immediately (but carefully) pour the caramel evenly over the prepared crust. Let the bars cool completely, about 2 hours, before garnishing with the ganache.

Make the ganache:

Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.

Fill a plastic zip-top baggie with the ganache, snip the tip off a corner, and drizzle the ganache decoratively over the caramel bars (you don’t have to use all the ganache; keep the extra in the fridge for 5 days). Let the ganache set for 30 minutes to an hour. Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares. They will keep at room temperature for 1 week.

Devil’s Food Cake Verrine

This deconstructed take on devil's food cake gets its name from a French dish where various components are layered in a glass (verre is the French word for glass). Here, those components are a dense chocolate cake, creamy chocolate mousse, a rich chocolate sauce, and a crunchy, salty cocoa nib streusel.

For the Cake:

• 
  
  4 oz. (1/2 cup) unsalted butter; more for the pan
  
  


• 
  
  3-1/2 oz. (1 cup) cake flour
  
  


• 
  
  1 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  2 oz. (2/3 cup) Dutch-processed cocoa powder
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 cup hot freshly brewed coffee
  
  


• 
  
  1/2 cup buttermilk
  
  


• 
  
  1 large egg
  
  


• 
  
  1 large egg yolk
  
  

For the Mousse:

• 
  
  3 oz. bittersweet chocolate, coarsely chopped
  
  


• 
  
  3 oz. milk chocolate, coarsely chopped
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1/2 Tbs. Lyle’s Golden Syrup, honey, or light corn syrup
  
  


• 
  
  2 large egg whites
  
  


• 
  
  3/4 cup heavy cream
  
  

For the Streusel

• 
  
  6 oz. (3/4 cup) unsalted butter, softened
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  5 oz. (1 cup plus 2 Tbs.) unbleached all-purpose flour
  
  


• 
  
  2-1/2 oz. (3/4 cup) Dutch-processed cocoa powder
  
  


• 
  
  1-1/2 oz. cocoa nibs (about 1/3 cup)
  
  


• 
  
  3/4 tsp. fine sea salt
  
  

For the Sauce

• 
  
  8 oz. bittersweet chocolate, finely chopped
  
  


• 
  
  2/3 cup heavy cream
  
  


• 
  
  2 Tbs. Lyle’s Golden Syrup or light corn syrup
  
  


• 
  
  Pinch kosher salt
  
  


• 
  
  2 Tbs. Nocino or dark rum
  
  

Make the Cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8x8x2-inch square cake pan, line the bottom with parchment, and butter the parchment.


Sift the cake flour, sugar, cocoa powder, baking soda, baking powder, and salt onto a piece of parchment. In a small saucepan, combine the butter and the coffee over medium heat to melt the butter. Transfer to a medium bowl. Whisk in the buttermilk, egg, and yolk and then the flour mixture until incorporated.


Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool on a rack for 15 minutes. Invert onto the rack, remove the parchment, and cool completely.

Make the Mousse

Melt the bittersweet and milk chocolates in a medium heatproof bowl over a pan of barely simmering water. Set aside.


In another medium bowl, whisk the yolks and the syrup over the water bath just until warm. Remove from the heat and whisk briefly to cool.


With an electric hand mixer on medium speed, whip the egg whites in a medium bowl until stiff peaks form, 1 to 2 minutes.


With the mixer on medium-high speed, whip the cream in another medium bowl until soft peaks form.


Whisk the yolk mixture into the melted chocolate. Whisk in a spoonful of the whipped cream. With a rubber spatula fold in the remaining whipped cream and then the egg whites. Refrigerate. (The mousse can be made up to 4 hours ahead.)

Make the Streusel

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce the speed to low and add the vanilla.


In a medium bowl, stir the flour and cocoa powder. With the mixer running on low speed, add the flour mixture in three increments, including the cocoa nibs and salt with the final addition. Mix until the dough comes together. (The dough can be refrigerated for a week or frozen for up to 2 months.)


Line a rimmed baking sheet with parchment and press the dough into the pan in a 1/4-inch-thick layer.


Bake at 325°F for 8 minutes and then rake with a fork to break into medium clumps. Bake for 7 minutes more and rake again to create small pieces. The streusel will look sandy and will crisp as it cools. (The streusel can be made 1 day ahead.)

Make the Sauce

Put the chocolate in a medium bowl. Put the cream, syrup, salt, and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Remove from the heat, pour over the chocolate, and stir to melt.

Assemble

Divide the warm chocolate sauce among twelve 8-oz. glasses. Cut the cake into 1-inch cubes and put 4 in each glass. Drizzle 1/2 tsp. of the Nocino on the cake cubes. Scoop a spoonful or a quenelle of mousse into each glass. Sprinkle about 2 Tbs. of streusel on top of the mousse, and serve.

Caramel Soufflés with Ginger Crème Anglaise

Flavoring the pastry cream with a simple homemade caramel makes for a sophisticated departure from the usual chocolate soufflés. If you like, you can pair the soufflés with raspberry compote or blood orange sauce instead of the ginger crème anglaise.

For the ginger crème anglaise

• 
  
  1-1/2 cups heavy cream
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1/2 vanilla bean, split and scraped
  
  


• 
  
  1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
  
  


• 
  
  4 large egg yolks
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the caramel pastry cream

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup heavy cream, heated
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1 cups whole milk
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the crème anglaise

In a 2-quart saucepan, heat the cream, sugar, vanilla bean seeds and pod, and ginger over medium heat, stirring occasionally, until simmering, about 3 minutes. Remove from the heat, cover, and let sit for up to 30 minutes; the longer it sits, the more intense the ginger flavor will be.

Whisk the yolks in a small bowl until smooth. Return the cream mixture to a simmer over medium heat. Whisk a quarter of the cream into the yolks to warm them. Using a wooden spoon, stir the yolk mixture into the cream. Continue stirring over medium heat until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 170°F to 175°F, about 2 minutes. Immediately remove from the heat and strain through a fine sieve into a bowl. If you want to serve it cold, cover and refrigerate, stirring occasionally, until chilled, about 2 hours.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

Sprinkle the brown sugar in an even layer on the bottom of a 3-quart heavy-duty saucepan. Cook over medium-high heat, undisturbed, until partially melted, about 3 minutes. Whisk until the sugar melts and begins to darken, 1 to 2 minutes more; remove from the heat.

Carefully whisk in the heavy cream; the caramel will sputter and possibly harden. If it hardens, stir over low heat until melted again. Remove from the heat.

In a medium bowl, whisk together the egg yolks, milk, cornstarch, and salt. Whisk half of the hot caramel into the egg mixture, and then whisk the egg mixture into the pan of caramel. Cook over medium heat, whisking constantly, until the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this point. Continue simmering while whisking until smooth and very thick, about 2 minutes more. Remove from the heat and whisk in the vanilla . Transfer to a large bowl set in a larger bowl of ice water and whisk often until cooled to room temperature, about 10 minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl,
using a hand-held electric mixer), beat the egg whites on high speed
until foamy, about 30 seconds. With the motor running, add the cream of
tartar and continue beating until the bubbles become smaller and the
whites almost form soft peaks, 30 to 60 seconds more. With the motor
still running, add the confectioners’ sugar 1 Tbs. at a time and beat
until the whites hold a glossy, pointed, stiff peak when you remove the
beater, about 30 seconds more. If the peak droops, finish whisking them
to stiff peaks by hand to avoid overbeating.

Stir the pastry cream with a large silicone spatula to loosen it, then
stir in a third of the meringue until combined. Gently fold in another
third of the meringue by starting at the edge of the bowl and slowly
bringing the spatula up through the middle of the pastry cream and then
back to the edge of the bowl, rotating the bowl and repeating this
motion until the meringue is mostly incorporated. It's OK if there are a
few white streaks at this point. Add the remaining meringue and fold
until just combined, leaving no white streaks visible.

Divide the soufflé mixture evenly among the prepared ramekins and smooth
the tops with an offset spatula. Run your index finger around the edges
of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until
a skewer inserted in the center of a soufflé comes out with just the
tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’
sugar, if you like, and serve immediately with the sauce.

Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade

This modern update on homey beef Stroganoff elevates it to a restaurant-worthy steak dinner: grilled flatiron steak on a bed of spaetzle with caramelized shallots and earthy, fragrant black trumpet mushrooms, topped with a drizzle of crème fraîche

For the shallot marmalade:

• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  8 oz. shallots, sliced 1/8 inch thick (1-1/2 cups)
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/2 cup sherry vinegar
  
  

For the spaetzle:

• 
  
  1 cup sour cream
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 large eggs
  
  


• 
  
  4 tsp. kosher salt
  
  


• 
  
  1 tsp. freshly cracked black peppercorns
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  

For the mushrooms:

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  5-1/4 oz. black trumpet mushrooms, washed and thickly sliced (3 cups)
  
  


• 
  
  3 Tbs. finely chopped shallots
  
  


• 
  
  2 Tbs. finely chopped garlic
  
  


• 
  
  1-1/2 tsp. fresh thyme leaves
  
  


• 
  
  2 Tbs. sherry vinegar; more to taste
  
  


• 
  
  1-1/2 tsp. white truffle oil (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  

For the cooking the steaks and serving:

• 
  
  4 6-oz. beef flatiron steaks
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup crème fraîche or sour cream, whisked to to loosen
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Dill sprigs, for garnish
  
  

Make the shallot marmalade:

Melt the butter in a 3-quart saucepan over medium heat. Add the shallots and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the sugar and vinegar, reduce the heat to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

Make the spaetzle:

Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water.

Purée the sour cream, milk, eggs, salt, and cracked pepper in a blender until smooth. Pour the mixture into large bowl and fold in the flour.

To cook the spaetzle, place a spaetzle maker over the boiling water. Push the dough through the holes, letting it fall into the water below. (If you don’t have a spaetzle maker, use a rubber spatula to push the dough through the holes of a colander set over the pot of water.) The dough will form small dumplings as it drops into the water. Allow the spaetzle to rise to the surface and float for about 30 seconds before transferring it to the ice water with a slotted spoon. Let cool completely, about 5 minutes. Drain well, transfer to a large bowl, toss with the oil, and reserve.

Cook the mushrooms:

Heat the oil in a 12-inch skillet over high heat until very hot. Add the mushrooms and cook, stirring often, until softened, 5 minutes. Add the shallots, garlic, and thyme. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Stir in the sherry vinegar and continue to cook until the pan is almost dry, about 1 minute.

Take the pan off the heat and drizzle in the truffle oil (if using). Season to taste with salt and pepper, and a touch of vinegar, if necessary. Keep warm.

Grill the steaks and serve:

Season the steak generously with salt and pepper. Heat a grill pan (or a large cast-iron skillet) over medium-high heat until very hot. Working in batches if necessary, grill the beef until medium rare (130°F to 135°F on an instant-read thermometer), 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes.

In a small bowl, combine the crème fraîche and 1/2 tsp. each salt and pepper.

Melt the butter in a 12-inch skillet over medium-high heat. Add the
shallot marmalade and cook until heated through and thinned, about 2
minutes. Add the spaetzle and the mushrooms; cook, stirring, until
heated through, 2 to 3 minutes.

Thinly slice the steak across the grain. Serve the steak over the
spaetzle, drizzled with the crème fraîche and garnished with the dill
sprigs.

Classic French Onion Soup

This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it's rich, smooth, and melts easily.CooksClub members: Watch a video for step-by-step instructions on how to make this soup.

• 
  
  2 oz. (1/4 cup) unsalted butter, more for the baking sheet
  
  


• 
  
  4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 small baguette (1/2 lb.), cut into 1/2-inch slices
  
  


• 
  
  2 quarts Roasted Beef Broth or lower-salt canned beef or chicken broth
  
  


• 
  
  1 bay leaf
  
  


• 
  
  2 cups grated Gruyère
  
  

Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle  with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.

Beef Tenderloin with Rosemary and Chocolate

This dish is based on a classic Italian recipe that calls for a touch of grated chocolate or cocoa to add complexity to a red wine sauce. The sauce doesn’t taste chocolatey; rather, it has a full-bodied, extraordinary flavor that you just can’t pin down. You can make this with any cut of roast beef or steak and the sauce can be prepared a day ahead.

• 
  
  1 2-lb. beef tenderloin roast
  
  


• 
  
  1/4 tsp. table salt, plus more to taste
  
  


• 
  
  1/4 tsp. freshly ground black pepper, plus more to taste
  
  


• 
  
  4 tsp. olive oil
  
  


• 
  
  1/2 cup chopped shallots
  
  


• 
  
  1 small carrot, finely chopped
  
  


• 
  
  1 stalk celery, finely chopped (about 1/4 cup)
  
  


• 
  
  1 clove garlic, minced (about 1 tsp.)
  
  


• 
  
  2 cups dry red wine
  
  


• 
  
  2 cups low-sodium beef broth
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 bay leaf
  
  


• 
  
  1 sprig fresh thyme
  
  


• 
  
  1 Tbs. unsweetened natural cocoa powder
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  

Preheat the oven to 425°F.

Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted  in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of  doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.

While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over  medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.

Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

Duck Breast with Saba and Grapes

Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.

• 
  
  4 small or 2 large boneless duck breasts (1-3/4 to 2 lb. total)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 cups seedless Autumn Royal or other purple or red grapes
  
  


• 
  
  1/4 cup minced shallot
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  3 Tbs. saba
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  

With a sharp knife, score the duck skin in a diamond pattern, being careful not to cut all the way through to the meat. Season the duck all over with salt and pepper. Put the duck skin side down in a cold 12-inch skillet. Cook over medium heat without moving, spooning off the excess fat occasionally, until the skin becomes light golden-brown, 8 to 9 minutes.

Loosen the duck from the pan with a spatula. Raise the heat to medium high and continue cooking, skin side down, until the skin is thin, crisp, and browned, about 4 minutes. Turn the duck and continue cooking until an instant-read thermometer registers 135°F in the thickest part of a breast for medium rare, about 10 minutes more. Transfer the duck to a plate.

Pour off all but 1 Tbs. of the fat from the skillet. Add the grapes and cook over medium-high heat, stirring often, until lightly browned but still firm, about 3 minutes. With a slotted spoon, transfer the grapes to the plate with the duck. Add the shallot to the skillet and cook until slightly softened, about 1 minute. Add the wine and cook, stirring up the browned bits, until all the liquid evaporates, 2 to 4 minutes. Add the chicken broth and saba and boil until the mixture reduces to 2/3 cup, 5 to 6 minutes. Season to taste with salt and pepper. Add the grapes, duck, and any juices from the plate to the skillet. Simmer gently for about 1 minute, turning the duck to coat it with the sauce. Thinly slice the duck and divide it among 4 plates. Spoon the sauce and grapes over the duck. Sprinkle with the parsley and serve immediately.

Braised Chicken with Gewürztraminer and Grapes

The honey-floral fragrance of Muscat grapes makes them particularly well-suited for this braise, where they echo the floral notes of Gewürztraminer wine.

• 
  
  1 Tbs. olive oil
  
  


• 
  
  12 bone-in, skin-on chicken thighs, trimmed (about 3-1/2 lb. total)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups red or green seedless grapes or Muscat grapes
  
  


• 
  
  2 cups finely chopped yellow onion
  
  


• 
  
  2 medium cloves garlic, chopped
  
  


• 
  
  One 750-ml bottle medium-dry Gewürztraminer
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  1 Tbs. chopped fresh thyme or 1 tsp. dried, crumbled
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  2 tsp. cornstarch
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil in a 7- to 8-quart enameled Dutch oven over medium-high heat. Season the chicken generously with salt. Working in batches so as not to crowd the pan, sear the chicken, turning once, until golden-brown, 10 to 12 minutes per batch. Transfer the chicken to a large bowl.

When all the chicken is browned, pour off all but 2 Tbs. of fat. Add the grapes and cook until just tender, about 3 minutes. With a slotted spoon, transfer the grapes to a small bowl. Reduce the heat to medium and add the onions and a pinch of salt to the pan. Cook, stirring frequently, until tender, about 7 minutes. Add the garlic and cook, stirring, to soften, 1 to 2 minutes. Pour in the wine and simmer, stirring up the browned bits on the bottom of the pan, until the wine reduces by almost half, about 5 minutes.

Return the chicken to the pan, along with any accumulated juices. Add the broth and sprinkle with thyme. Bring to a simmer, reduce the heat to medium low, cover, and cook until the chicken is very tender, about 25 minutes. Transfer the chicken to a bowl.

Raise the heat to medium high and boil the liquid until reduced to about 2-1/2 cups, about 12 minutes. In a small bowl, whisk the cream with the cornstarch, then whisk the cream mixture into the sauce. Cook, whisking constantly, until the sauce simmers and thickens to the consistency of heavy cream, 1 to 2 minutes. Season to taste with salt and pepper. Return the chicken to the pan. Simmer gently over medium-low heat until the chicken is heated through. Stir in the reserved grapes. The chicken skin will be soft—remove it prior to serving, if desired.

Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano

This beautiful salad is bursting with flavors: sweet blood oranges, crisp, bitter radicchio, and rich, savory Parmigiano.

• 
  
  5 medium blood oranges
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. white wine vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium (12-oz.) head radicchio, washed, cored, and cut into 1- to 2-inch pieces (about 5 loosely packed cups)
  
  


• 
  
  1 medium (6-oz.) head butter lettuce,washed, cored, and cut into 1- to 2-inch pieces (about 4 loosely packed cups)
  
  


• 
  
  3/4 cup blanched hazelnuts, toasted and coarsely chopped
  
  


• 
  
  1-1/2 oz. chunk Parmigiano-Reggiano or aged goat cheese
  
  

Finely grate 1 tsp. of zest and then squeeze 2 Tbs. juice from one of the oranges. In a medium bowl, whisk the zest and juice with the olive oil, vinegar, 1/2 tsp. salt, and a few grinds of black pepper.

Using a sharp knife, trim off the peel and white pith from the remaining 4 oranges and cut crosswise into 1/4-inch slices; remove any seeds.

In a large bowl, toss the radicchio and butter lettuce with the hazelnuts and just enough dressing to lightly coat (about 1/4 cup). Season to taste with salt and pepper. Divide the salad among 6 serving plates and top each with 3 or 4 blood orange slices. With a vegetable peeler, shave a few shards of cheese over the top.

Crêpes with Sautéed Pears, Aged Gouda, and Fresh Thyme

I love putting sweet and salty flavors together, which is why I find these crêpes so delicious. Sautéing the pears makes them juicy and luscious, and the herbal notes from the fresh thyme keep things from becoming too sweet. For the Gouda, I don’t recommend using the really aged stuff (two years or more) here because it’s too hard and crystalline to melt properly. A good Gruyère or even blue cheese would also be very tasty.  

• 
  
  1 tsp. extra-virgin olive oil or unsalted butter
  
  


• 
  
  1 ripe medium pear (about 5 oz.), peeled, cored, and thinly sliced
  
  


• 
  
  1/4 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Brown Butter Crêpes 
  
  


• 
  
  3/4 cup lightly packed shredded aged Gouda (such as Rembrandt)
  
  

Position an oven rack in the center of the oven and heat the oven to 200°F. 

Heat the olive oil in a medium skillet over medium-high heat. Add the
pear slices, sprinkle them with the thyme, and season generously with
salt and pepper. Cook the pears, gently flipping them over once and
taking care not to break up the slices too much, until just tender,
about 2 minutes per side. Slide the pears onto a plate.

Wipe out
the skillet and return it to medium-high heat. Lay a crêpe in the
skillet presentation-side up. Let the crêpe heat through for about 15
seconds, flip it, and then sprinkle the surface with half of the cheese.
Arrange half of the pear slices on one half of the crêpe, then fold the
other half over the pears. Slide the crêpe onto a serving plate and
fold it in half again to make a loose triangle. Keep the crêpe warm in
the oven while you repeat with the remaining ingredients. Serve right
away.

Brie Fondue with Fresh Thyme and Chardonnay

The fresh herbs and wine in this fondue add a decadency that masks how simple it is to prepare. Play up this entertaining classic by stirring in luxurious ingredients like fresh lobster, crabmeat, sautéed mushrooms, or spinach. Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  1/2 cup Chardonnay
  
  


• 
  
  1 lb. brie, rind removed and cut into 1-inch pieces
  
  


• 
  
  1-1/2 Tbs. cornstarch
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 medium Fuji apples (or Macoun), cored and cut into 1-inch slices (about 4 cups)
  
  

Melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the Chardonnay and 1/4 cup water, and bring to a simmer. In a small bowl, toss the brie with the cornstarch to coat and then whisk into the wine until the cheese completely melts, about 2 minutes. Stir in the thyme and 1/2 tsp. black pepper. Taste and add more pepper or salt if needed. Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices into the fondue.

Lobster Bisque

Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster. (Read the Test Kitchen post to learn how to tell the sex of a lobster).

For the broth:

• 
  
  1 1-1/2- to 1-3/4-lb. live lobster, rinsed
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter
  
  

For the bisque:

• 
  
  2-1/2 oz. (5 Tbs.) unsalted butter
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 small carrot, peeled and finely chopped
  
  


• 
  
  1 large clove garlic, finely chopped
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  2 Tbs. cream sherry
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Make the broth:

In an 8- to 10-quart stockpot, bring 1-1/2 inches of water to a boil over high heat. Add 1 tsp. salt and the lobster, cover, and steam until bright red and one of the smaller legs twists off easily, about 18 minutes. Remove the lobster with tongs and reserve the steaming liquid.

When the lobster is cool enough to handle, twist off the claws and the tail. Using a nutcracker, crack the knuckles and claws and push out the meat with your little finger or a pick. Set the tail on a hard surface and use your hand to press down and crack the shell; push out the meat. Slice the tail meat in half lengthwise and remove the black intestinal vein. Dice the meat from one claw and half of the tail and set aside for garnish. Coarsely chop the remaining meat. Reserve the shells.

Rinse out the tomalley (green matter) from the upper body. Split the body lengthwise and use your fingers to remove the innards. (If the lobster is female, you’ll see bright-red roe; leave it in the body for additional color and flavor.)

Use kitchen shears or a chef’s knife to break the body and reserved shells into 1- to 2-inch pieces and then use a meat mallet or a small pot to flatten them.

Measure the steaming liquid and add water to total 6 cups of liquid. Melt the butter in a 4-quart saucepan over medium heat. Add the flattened shells and cook, stirring occasionally, until they begin to blister and their color intensifies, about 5 minutes. Add the liquid and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered, for 30 minutes, skimming off any foam that rises to the surface.

Strain the broth through a fine sieve into a large liquid measuring cup. You should have 4 cups—if there’s more, boil until reduced to 4 cups; if there’s less, add water.

Make the bisque:

Clean and dry the saucepan and melt the butter in the pan over low heat. Add the onion, carrot, and garlic and cook until softened, about 15 minutes. Sprinkle in the flour and cook, stirring, until golden and bubbly, about 2 minutes.

Add the wine, tomato paste, thyme, and bay leaf; bring to a boil, and cook, stirring, until the liquid is slightly reduced, about 3 minutes. Add the lobster broth and cook uncovered over medium heat until slightly reduced, about 5 minutes. Add the chopped lobster meat and simmer for 2 minutes to heat. Remove the bay leaf.

In a blender, purée the mixture in batches until smooth. Strain through a medium-mesh sieve back into the pot, pushing on the solids with a wooden spoon.

Stir in the cream and sherry, season to taste with salt and pepper, and cook the bisque over low heat until slightly thickened, about 10 minutes.

Serve the bisque garnished with the diced lobster meat.

Rack of Lamb with Ancho-Honey Glaze

Honey-spiced lamb is a traditional Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.

• 
  
  2 racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup honey
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  


• 
  
  1-1/2 tsp. ground cumin, preferably toasted
  
  


• 
  
  1 tsp. ancho chile powder
  
  


• 
  
  1/2 cup orange juice
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan).

If necessary, trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Arrange the lamb bone side down in the roasting pan, interlocking the bone ends if necessary to make them fit. Season each rack generously with salt and pepper.

In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, and a pinch each of salt and pepper. Brush the surface of the meat with about half (1/4 cup) of the glaze.

Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.

Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.

Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.

Beef Tenderloin with Rosemary and Chocolate

This dish is based on a classic Italian recipe that calls for a touch of grated chocolate or cocoa to add complexity to a red wine sauce. The sauce doesn’t taste chocolatey; rather, it has a full-bodied, extraordinary flavor that you just can’t pin down. You can make this with any cut of roast beef or steak and the sauce can be prepared a day ahead.

• 
  
  1 2-lb. beef tenderloin roast
  
  


• 
  
  1/4 tsp. table salt, plus more to taste
  
  


• 
  
  1/4 tsp. freshly ground black pepper, plus more to taste
  
  


• 
  
  4 tsp. olive oil
  
  


• 
  
  1/2 cup chopped shallots
  
  


• 
  
  1 small carrot, finely chopped
  
  


• 
  
  1 stalk celery, finely chopped (about 1/4 cup)
  
  


• 
  
  1 clove garlic, minced (about 1 tsp.)
  
  


• 
  
  2 cups dry red wine
  
  


• 
  
  2 cups low-sodium beef broth
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 bay leaf
  
  


• 
  
  1 sprig fresh thyme
  
  


• 
  
  1 Tbs. unsweetened natural cocoa powder
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  

Preheat the oven to 425°F.

Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted  in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of  doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.

While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over  medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.

Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade

This modern update on homey beef Stroganoff elevates it to a restaurant-worthy steak dinner: grilled flatiron steak on a bed of spaetzle with caramelized shallots and earthy, fragrant black trumpet mushrooms, topped with a drizzle of crème fraîche

For the shallot marmalade:

• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  8 oz. shallots, sliced 1/8 inch thick (1-1/2 cups)
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/2 cup sherry vinegar
  
  

For the spaetzle:

• 
  
  1 cup sour cream
  
  


• 
  
  1/4 cup whole milk
  
  


• 
  
  2 large eggs
  
  


• 
  
  4 tsp. kosher salt
  
  


• 
  
  1 tsp. freshly cracked black peppercorns
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  

For the mushrooms:

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  5-1/4 oz. black trumpet mushrooms, washed and thickly sliced (3 cups)
  
  


• 
  
  3 Tbs. finely chopped shallots
  
  


• 
  
  2 Tbs. finely chopped garlic
  
  


• 
  
  1-1/2 tsp. fresh thyme leaves
  
  


• 
  
  2 Tbs. sherry vinegar; more to taste
  
  


• 
  
  1-1/2 tsp. white truffle oil (optional)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  

For the cooking the steaks and serving:

• 
  
  4 6-oz. beef flatiron steaks
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup crème fraîche or sour cream, whisked to to loosen
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Dill sprigs, for garnish
  
  

Make the shallot marmalade:

Melt the butter in a 3-quart saucepan over medium heat. Add the shallots and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the sugar and vinegar, reduce the heat to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

Make the spaetzle:

Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water.

Purée the sour cream, milk, eggs, salt, and cracked pepper in a blender until smooth. Pour the mixture into large bowl and fold in the flour.

To cook the spaetzle, place a spaetzle maker over the boiling water. Push the dough through the holes, letting it fall into the water below. (If you don’t have a spaetzle maker, use a rubber spatula to push the dough through the holes of a colander set over the pot of water.) The dough will form small dumplings as it drops into the water. Allow the spaetzle to rise to the surface and float for about 30 seconds before transferring it to the ice water with a slotted spoon. Let cool completely, about 5 minutes. Drain well, transfer to a large bowl, toss with the oil, and reserve.

Cook the mushrooms:

Heat the oil in a 12-inch skillet over high heat until very hot. Add the mushrooms and cook, stirring often, until softened, 5 minutes. Add the shallots, garlic, and thyme. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Stir in the sherry vinegar and continue to cook until the pan is almost dry, about 1 minute.

Take the pan off the heat and drizzle in the truffle oil (if using). Season to taste with salt and pepper, and a touch of vinegar, if necessary. Keep warm.

Grill the steaks and serve:

Season the steak generously with salt and pepper. Heat a grill pan (or a large cast-iron skillet) over medium-high heat until very hot. Working in batches if necessary, grill the beef until medium rare (130°F to 135°F on an instant-read thermometer), 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes.

In a small bowl, combine the crème fraîche and 1/2 tsp. each salt and pepper.

Melt the butter in a 12-inch skillet over medium-high heat. Add the
shallot marmalade and cook until heated through and thinned, about 2
minutes. Add the spaetzle and the mushrooms; cook, stirring, until
heated through, 2 to 3 minutes.

Thinly slice the steak across the grain. Serve the steak over the
spaetzle, drizzled with the crème fraîche and garnished with the dill
sprigs.

Rack of Lamb with Ancho-Honey Glaze

Honey-spiced lamb is a traditional Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.

• 
  
  2 racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup honey
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  


• 
  
  1-1/2 tsp. ground cumin, preferably toasted
  
  


• 
  
  1 tsp. ancho chile powder
  
  


• 
  
  1/2 cup orange juice
  
  


• 
  
  1 clove garlic, minced
  
  


• 
  
  1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan).

If necessary, trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Arrange the lamb bone side down in the roasting pan, interlocking the bone ends if necessary to make them fit. Season each rack generously with salt and pepper.

In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, and a pinch each of salt and pepper. Brush the surface of the meat with about half (1/4 cup) of the glaze.

Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.

Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.

Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.

Baked Eggs with Chives and Cream

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  4 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 tsp. chopped fresh chives
  
  


• 
  
  2 Tbs. heavy cream
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.


Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)


Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.