This salad is scrumptious served with grilled meat or poultry. For a vegetarian meal, serve it with grilled vegetables or a meat-free pasta dish.

Orange and Avocado Salad

Yield: 4 to 6 servings

INGREDIENTS

1 small head red leaf lettuce or butter lettuce

3 Navel oranges, peeled, sliced, collecting any juice in the process

2 ripe (but not squishy) avocadoes, pitted, peeled, sliced

1/8 medium red onion, thinly sliced top to bottom

2 tablespoons fresh lemon juice

Coarse salt and freshly ground black pepper to taste

1/3 cup extra-virgin olive oil

Garnish: Marcona almonds

Optional garnish: Pitted green olives

Cook’s notes: To take the sting out of red onion slices, place them in ice water to cover and allow to chill for 15 to 20 minutes; drain and pat dry.

DIRECTIONS

1. Arrange lettuce on small platter. Top with orange slices, avocado slices and red onion slices. In a small bowl, mix any collected orange juice, lemon juice, salt, and pepper. Whisk in olive oil. Drizzle over salad.

2. Garnish with nuts and if you wish, a few pitted green olives. Serve.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

In this easy-to-prepare soup I’ve used carrots and celery because I always have those vegetables on hand for an emergency meal. Feel free to change up the vegetables, using snow peas, quartered baby bok chop, or sliced shiitake mushrooms.

Easy Potsticker Soup

Yield: 4 servings

INGREDIENTS

2 tablespoons vegetable oil or olive oil

5 green onions, root end removed, thinly sliced crosswise, separate white and light green slices from dark stalk slices, divided use

2 medium carrots, peeled, cut into 3/8-inch dice

2 medium celery stalks, cut into thin crosswise slices, see cook’s notes

2 teaspoons grated fresh ginger

1/4 teaspoon dried red pepper flakes

6 cups chicken broth

12 storebought frozen potstickers (Asian style dumplings)

2 tablespoons soy sauce

2 teaspoons fresh lime juice, plus more if needed

Optional garnish: 2 tablespoon chopped fresh cilantro

Cook’s notes: If celery stalks are large, cut them in half lengthwise, and then cut into crosswise slices.

DIRECTIONS

1. On medium-high heat, heat oil. Add white and light green onion slices, carrots, and celery. Cook 2 minutes, stirring occasionally. Lower heat to medium and add ginger and red pepper flakes. Stir to combine and cook 1 to 2 minutes. Add broth and turn heat to high. Bring to a boil.

2. Add frozen potstickers and reduce heat to medium or medium-low and maintain a simmer for 10 to 15 minutes until potstickers are cooked through. Remove from heat and stir in soy sauce and lime juice. Taste the broth; if it needs more lime juice, add a smidgen and taste again.

3. Ladle into 4 bowls and top with sliced dark green onion stalks. Add a little chopped fresh cilantro if you like. Serve.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

I like to keep a variety of airtight compound butters in the freezer as flavor boosters that are ready to use when needed. Some are a simple mix of butter and minced fresh herbs; they are delectable on pasta or steak, fish or veggies. The Chili-Cilantro Butter used in this recipe is delicious partner atop warm tortillas and teamed with scrambled eggs. If you don’t like cilantro, leave it out and let the minced Italian parsley be the star.

Scrambled Eggs Wrapped in Warm Tortillas with Chili-Cilantro Butter

Yield: 6 servings

Chili-Cilantro Butter

1/2 cup (1 stick) butter, softened

1 tablespoon chili powder

1/8 teaspoon ground cumin

1 tablespoon minced cilantro

Eggs

12 eggs

1/4 cup water

1 teaspoon seasoned salt

Freshly ground black pepper, to taste

3 tablespoons butter

1 tablespoon snipped chives or minced green onions

1 tablespoon minced fresh parsley

Optional: 1 teaspoon minced cilantro

6 to 10 flour tortillas or 12 to 14 corn tortillas

DIRECTIONS

1. Using a food processor, process all Chili-Cilantro Butter ingredients until smooth and well blended. Place in a small bowl.

2. Whisk eggs and water in a large bowl; stir in seasoned salt and black pepper. In a large heavy skillet, heat 3 tablespoons butter over medium heat. When melted and foam begins to subside, add egg mixture. Reduce heat to low and cook, stirring, for 8 to 10 minutes, or until set. If eggs are cooking too quickly (which makes them less creamy) remove them from heat and keep stirring — the residual heat will cook them. Eggs should appear creamy. Sprinkle with chives, parsley, and cilantro.

3. Meanwhile heat tortillas. Wrap tortillas in moist kitchen towel and place on microwave-safe plate or pie pan. Microwave on high for approximately 3 minutes, or until heated through. Be careful to avoid steam burns when unwrapping tortillas; the towel will be hot and there will be steam released when opening the towel, so open it so the steam escapes in a direction away from you.

3. If using corn tortillas, double them up to use two for each. Spread tortillas with chili butter and spoon in about 2/3 cup of egg mixture. Fold in half and serve immediately. You probably won’t use all the butter mixture. Refrigerate or freeze leftovers and use atop grilled fish, chicken, or beans.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

According to the 2022 Farmer’s Almanac, the average American eats 124 pounds of potatoes each year. That’s double the amount of the next largest consumed vegetable. But indeed, is the humble potato a vegetable?

According to botanists, potatoes are vegetables. But the U.S. Dietary Guidelines Advisory Committee is considering reclassifying spuds from veggie to grain. Imagine.

Here are three delicious, potato-centric dishes that showcase different varieties of spuds.

Tartiflette

In her new cookbook, “Roast Figs, Sugar Snow” (Aster), author Diana Henry reveals her favorite dish from the chalet restaurants that dot the French ski slopes. It’s a potato dish called tartiflette, a wonder that teams waxy red potatoes with bacon or pancetta, onion, and garlic, plus cheese and crème fraiche. The traditional accompaniments are charcuterie, cornichons, and pickled onions. The author says that you can leave out the bacon if you wish. Either way, a simple green salad is a good foil for the richness.

Yield: 6 servings

INGREDIENTS

3 pounds large red potatoes, scrubbed but not peeled

5 tablespoons unsalted butter, divided use

2 tablespoons olive oil, divided use

Coarse salt and freshly ground black pepper to taste

1 1/4 cups chunky bacon lardons (cross-sliced thick-cut bacon, each little strip about 1/4-by-1 inch), or diced pancetta

1 yellow (brown) onion, coarsely chopped

2 garlic cloves, crushed, peeled

12 ounces Reblochon cheese, or substitute Fontina or Port Salut

5 tablespoons crème fraiche

Cook’s notes: The author suggests baking the dish in a shallow baking dish, advice I won’t argue with. But I think it’s easier to use the ovenproof skillet for baking the dish; in step number 2, slide the sauteed potatoes off onto a large plate or rimmed baking sheet to rest while the lardons and garlic are cooked in the skillet, and the potatoes slid back at the end of step 3. The whole shebang can be baked in that original ovenproof skillet. Your choice.

DIRECTIONS

1. Cook potatoes in boiling salted water to cover, cooking until just tender. Drain. When cool enough to handle, slice them 1/4-inch thick. You can peel them before slicing if you wish, but it’s optional.

2. In a large, deep skillet, on medium-high place half of the butter and oil. Add potatoes and cook until golden, tossing occasionally. Season with salt and pepper to taste. Transfer to shallow, ovenproof dish. Preheat oven to 400 degrees.

3. Heat the remaining butter and oil in the same skillet. Cook the lardons on medium-high heat until starting to brown. Add garlic and cook until garlic softens, stirring occasionally, 1 to 2 minutes. Add mixture to potatoes in the ovenproof dish and gently toss.

4. Trim rind from cheese if present. Cut into slices. Dot potatoes with small spoonfuls of crème fraiche and cover with cheese slices. Season with salt and pepper. Bake in preheated oven for 15 minutes; the cheese should be melted and bubbling. Serve.

Source: “Roast Figs, Sugar Snow” by Diana Henry (Aster)

Potatoes O’Brien

I love this version of Potatoes O’Brien. It’s rich in bell peppers, utilizing three color choices. Yukon Gold potatoes or Dutch Yellow potatoes have the perfect texture for the dish; when sauteed, they crisp to a golden brown without falling apart. Turn this side dish into a one-dish meal by topping each serving with a fried egg or poached egg.

For a meatless version, omit the bacon. Start with step 2, using 3 tablespoons canola oil instead of bacon grease. If desired, top the finished dish with cooked and chopped vegetarian bacon.

Yield: 6 servings

INGREDIENTS

4 slices thick-cut bacon

1 pound Baby Dutch Yellow potatoes or Yukon Gold potatoes, scrubbed, cut into 1/4-inch dice

1/3 cup cored, seeded, diced green bell pepper

1/3 cup cored, seeded, diced yellow bell pepper

1/3 cup cored seeded, diced red bell pepper

1 medium-sized sweet onion, diced

2 medium garlic cloves, minced

Salt and freshly ground black pepper to taste

Optional garnish: minced fresh Italian parsley

DIRECTIONS

1. Cook bacon in large, deep skillet until crisp; remove bacon from pan and drain on paper towels, reserving about 3 tablespoons grease in pan.

2. Heat reserved grease on medium-high heat. Add potatoes, bell peppers, onion, and garlic; reduce heat to medium. Cook, stirring occasionally, until potatoes are tender and nicely browned. Season with salt and pepper.

3. Crumble bacon and add to the potato mixture. Cook to heat bacon, about 1 minute. If desired, sprinkle with parsley.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)

Roasted Baby Dutch Yellow Potatoes and Pickle Salad

I’m a longtime fan of potato salads napped with vinaigrette. Chef Jamie Oliver’s spud salad is over-the-moon delicious, teaming crisp spuds with a topping of crunchy vegetables adrift in an oil-less vinegar “pickle” concoction. It’s such an appealing combination of tastes and textures. It’s a whole new take on conventional potato salad. My version is adapted from the recipe in his cookbook, “Ultimate Veg” (Flatiron Books). I use Baby Dutch Yellow potatoes, small yellow-skinned beauties with creamy white flesh and buttery flavor. They are blanched and then roasted, partially smushed to get them extra crunchy luscious.

Yield: 6 generous servings

INGREDIENTS

2 pounds Baby Dutch Yellow potatoes

Extra-virgin olive oil

1 lemon

2 sprigs fresh rosemary

1 tablespoon all-purpose flour

1 English cucumber

1 teaspoon grainy mustard

2 tablespoons red-wine vinegar

Salt and freshly ground black pepper to taste

5 radishes, trimmed, cut into thick slices

1/2 medium-sized red onion, halved top to bottom, thinly sliced crosswise

1/2 bunch fresh dill

1/2 bunch fresh mint

1 1/2 ounces crumbled feta cheese (I like the feta that is augmented with Mediterranean herbs)

DIRECTIONS

1. Preheat oven to 450 degrees. Cook potatoes in large pan of boiling salted water until just fork tender, about 10 to 13 minutes. Drain in colander; allow to rest in colander for 5 minutes for steam to release. Place potatoes in a single layer in a roasting pan (I use a 9 1/2-by-14 inch roasting pan). Toss with 2 1/2 tablespoons oil. Season with salt and pepper. Roast for 20 minutes.

2. Meanwhile, grate lemon zest and place in small bowl. Finely chop rosemary leaves and add to bowl. Stir in flour. When potatoes come out of oven after 20 minutes, sprinkle zest mixture from a height onto potatoes. Toss. Gingerly squash potatoes to flatten slightly. (I found it easiest to do this with a metal measuring cup pushed down with fingers inside the cup, but you could use a meat pounder.) Drizzle a little olive oil on potatoes. Roast an additional 20 minutes or until golden and crisp.

3. Meanwhile, scratch the outside of the cucumber with a fork to create lengthwise grooves, then cut into thin rounds. In a large bowl, combine mustard, vinegar, and juice from half the lemon. Add salt and pepper to taste. Whisk to combine. Add cucumber, radishes, and onion. Add herbs leaves (picked from stems, stems discarded) and toss.

4. Center the potatoes on a platter. Spoon vegetable mixture down the middle portion of the potatoes. Top with crumbled feta cheese.

Source: Adapted from “Ultimate Veg” by Jamie Oliver

For a shortcut, use a prepared pie dough from the refrigerated dairy case at the supermarket. Often, I use Pillsbury Pie Crust, but Trader Joe’s prepared pie dough is a good choice too.

Caramelized Shallot and Bacon Tart

Yield: 8 servings

INGREDIENTS

1 round prepared pie dough, such as refrigerated Pillsbury Pie Crust

4 slices thick bacon

1 tablespoon canola oil

4 shallots, cut crosswise into thin slices

1 1/2 large yellow onions, cut in half top to bottom, thinly sliced crosswise

1/8 teaspoon sugar

1 1/2 tablespoons chopped fresh thyme leaves

Salt and freshly ground black pepper to taste

1 cup whole-milk ricotta cheese

1 egg yolk

1/4 cup grated Parmesan cheese

Egg wash: 1 egg yolk beaten with 1/2 teaspoon water

DIRECTIONS

1. Adjust oven rack to middle position and preheat to 350 degrees. Ease chilled dough into a 9 1/2-inch tart pan with removable bottom. Use top of bent finger to press dough into fluted sides of pan. To create a double layer of dough on sides of crust, trim dough 1/4-inch above top of pan; fold overhanging dough over so top of fold is even with top of pan to reinforce sides; press with top of bent finger to seal sides. Roll rolling pin over top of tart pan to make top of dough even all the way around. Poke dough at 1-inch intervals with tines of fork (bottom and sides). Line dough with sheet of aluminum foil. Add about 1 cup dry beans, raw rice or pie weights. Bake 15 minutes. Remove from oven; remove foil and beans, rice or weights. Set aside.

2. In large, deep skillet cook bacon until crisp; remove bacon from pan and drain on paper towels, reserving 1 tablespoon bacon grease in pan. Add 1 tablespoon canola oil and heat oil on medium-high heat. Add shallots and onions; cook, stirring occasionally, until soft and starting to brown, about 9 minutes. Reduce heat to medium or medium-low. Add sugar, thyme, salt and pepper; stir to combine. Cook until onions are golden, stirring occasionally, about 20 additional minutes.

3. In small bowl combine ricotta, egg yolk, Parmesan cheese, salt and pepper. Gently spread ricotta mixture on bottom of tart shell. Top with shallot mixture, spreading out into an even layer. Crumble or chop bacon and sprinkle on top of shallot mixture. Brush top edge of crust lightly with egg wash. Place on baking sheet and bake in preheated oven until golden brown and heated through, 35 to 45 minutes. Allow to cool 15 minutes before cutting into wedges and serving.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29.95)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Often my dad made a simple soup that also featured those tasty peas. But more often, they were shown off in Hoppin’ John, a delicious concoction made with a mix of bacon and boneless ham, as well as white long-grained rice, herbs, and yes, black-eyed peas. It’s a slow-cooked wonder, and some may question my featuring it in a quick-cook column. But we all could use a potential good fortune charm.

Wishing you good luck in 2024.

Hoppin’ John

Yield: 8 servings

INGREDIENTS

6 slices bacon, chopped

1 (1- to 1 1/2 pound) boneless ham, cut into 3/4-inch planks

1 onion, finely chopped

2 celery stalks, minced

4 garlic cloves, minced

1/2 teaspoon dried thyme

4 cups chicken broth

2 pounds frozen black-eyes peas; see cook’s notes

2 bay leaves

1 1/2 cups long-grain white rice

3 green onions, thinly sliced, including dark green stalks

Optional for passing: hot sauce

Cook’s notes: If desired, Melissa’s steamed black-eyed peas can be substituted for the frozen. They are sold in 11-ounce boxes, generally in the refrigerated section of the produce section. If using these steamed peas, add them in step 3 along with the rinsed rice.

DIRECTIONS

1. Cook bacon in Dutch oven over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot and brown ham, about 3 minutes per side. Transfer ham to cutting board and cut into 1/2-inch pieces.

2. Add onion and celery to pot and cook until softened, about 5 minutes. Stir in garlic and thyme; cook until fragrant, about 30 seconds. Add broth, peas, bay leaves, and ham; bring to boil. Reduce heat to low and simmer, covered, until peas are tender, about 20 minutes.

3. Place rice in fine-mesh strainer and rinse under cold running water until water runs clear, about 1 minute. Drain rice well and stir into pot. Place a square of aluminum foil directly on surface of simmering liquid. Simmer, covered, until liquid is absorbed and rice is tender, about 20 minutes, stirring and repositioning foil twice during cooking. Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Fluff rice with fork. Stir in green onions and bacon. Serve. Pass the hot sauce if desired.

Source: “America’s Text Kitchen’s Complete Autumn and Winter Cookbook”

I’ve chosen three tempting appetizers from Natasha Kravchuk’s new cookbook, “Natasha’s Kitchen: 100 Plus Easy Family-Favorite Recipes You’ll Make Again and Again” (Clarkson Potter, $30).

The Ukrainian-born food writer began blogging in 2009, writing about the joy she found in the kitchen, creating and sharing recipes and revealing her triumphs and failures, as her audience grew and grew. Her new book features everything from borscht and pierogi to a crepe bar, taco spread and pasta favorites — and these irresistible nibbles that are perfect for New Year’s Eve.

Smoked Salmon Crostini

“I’d been making these elegant but surprisingly simple crostini for years, and just when I thought they couldn’t get any better, I made one final adjustment,” Kravchuk writes about her Smoked Salmon Crostini.

After tasting a version that added a garnish of petite lemon slices, she tweaked her formula. She admired the tartness that the citrus added and adjusted her recipe to add lemon juice and zest to the herbed cream cheese concoction that is spread on the crostini, before the smoked salmon, cucumber, and fresh dill are added.

Yield: 25 crostini

INGREDIENTS

1 (16-ounce) baguette

Extra-virgin olive oil, for brushing

Herb Cream Cheese:

1 medium lemon

6 ounces plain cream cheese, room temperature

2 tablespoons thinly sliced green onion (dark greenportion) or chives

1 tablespoon finely chopped fresh dill, plus more for garnish

1 tablespoon mayonnaise

1 small garlic clove, pressed or grated

1/4 teaspoon fine sea salt

Assembling:

1/2 unpeeled English cucumber, cut into 25 thin slices

8 to 10 ounces thinly sliced cold-smoked salmon

Cook’s notes: A culinary confession: When I’m in a pinch, I substitute Boursin’s soft herb cheese for the from-scratch herb cream cheese.

DIRECTIONS

1. Prepare crostini: Preheat oven to 350 degrees. Slice the baguette diagonally into 25 slices and arrange them in a single layer on a rimmed baking sheet. Brush both sides lightly with olive oil and bake 5 minutes, until the edges are crisp, and the centers are still soft. Set aside to cool to room temperature.

2. Prepare Herb Cream Cheese: Remove zest from the entire lemon, grating and finely mincing it in the process (a Microplane rasp grater is great for this); set aside. Juice the lemon and reserve 1 1/2 teaspoons. In a medium bowl, combine the cream cheese, green onions, dill, mayonnaise, garlic, salt, and reserved lemon juice. Use a fork to mash the mixture until it is uniform.

4. Assemble: Spread a thin layer of herb cream cheese on each of the toasts and top with a slice of cucumber and a slice of salmon. Transfer crostini to a serving platter as you top them.

5. Sprinkle the finished crostini with more dill and reserved lemon zest. Serve right away or cover with plastic wrap and refrigerate until ready to serve, up to 4 hours.

Source: “Natasha’s Kitchen” by Natasha Kravchuk (Clarkson Potter)

Cheese-and-Bacon-Stuffed Mushrooms

“As quickly as this decadent appetizer comes together, I guarantee you that they’ll disappear just as quickly,” Krawchuk writes. “They not only look enticing on the platter, but their gooey, bacon-studded stuffing really does sell itself.”

Avoid washing your mushrooms because they absorb water and can become soggy. Clean the mushrooms by wiping them with a damp paper towel.

Yield: 24 stuffed mushrooms

INGREDIENTS

Vegetable oil or extra-light olive oil, for greasing

6 strips regular-cut bacon

4 ounces plain cream cheese, softened (room temperature)

1/2 cup shredded or freshly grated Parmesan cheese

2 garlic cloves, minced or grated

2 tablespoons finely chopped fresh parsley leaves, plus more for garnish

1/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

24 cremini mushrooms, about 1 pound, stemmed

Cook’s notes: Pop out the mushroom stems and they are good to go. You could also use white or button mushrooms. If you use larger mushrooms, they may take longer to cook.

DIRECTIONS

1. Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with oil and set aside.

2. In a large skillet over medium heat, cook bacon for about 3 minutes per side, until crisp and browned. Transfer the bacon to a paper towel-lined plate to cool. Chop into small bits and set aside.

3. In a medium bowl, combine the cream cheese, Parmesan, garlic, parsley, salt, and pepper. Use a fork to mash the mixture together, then add half of the bacon bits. Continue stirring until incorporated. Divide filling evenly between the mushrooms (about 2 teaspoons of stuffing per mushroom). Sprinkle the remaining bacon bits over the top.

4. Arrange the mushrooms on the prepared baking sheet, evenly spaced, and bake for 15 minutes, until mushrooms are softened, and the tops have started to brown in spots. Transfer the mushrooms to a serving platter, sprinkle with more parsley and serve.

Source: “Natasha’s Kitchen” by Natasha Kravchuk (Clarkson Potter)

Crispy Coconut Chicken Strips

Kravchuk explains that this dish was inspired by a popular Coconut Shrimp recipe, revealing that she thinks the juicy chicken strips are better. She includes a spicy-sweet dipping sauce made quick and easy by combining sweet chili sauce and apricot preserves.

Yield: 8 to 10 tenders

INGREDIENTS

Dipping Sauce:

1/4 cup sweet chili sauce

1/4 cup apricot preserves or apricot fruit spread

Coconut Chicken Strips:

1/4 cup all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

2 large eggs

1 1/2 cups sweetened shredded coconut

1/2 cup panko breadcrumbs

1 to 1 1/4 pounds chicken tenders (8 to 10)

Extra-light olive oil or vegetable oil, for frying

1 lime, sliced into wedges, for serving

Cook’s notes: To reheat, you can crisp them in an air fryer at 350 degrees for 3 to 5 minutes or in a standard oven set at 400 degrees for 10 to 12 minutes or until heated through.

DIRECTIONS

1. Prepare dipping sauce: In medium bowl, combine chili sauce and apricot preserves. Mix well. Set aside.

2. Prepare chicken strips: Set up three medium shallow bowls. In the first, add the flour, garlic powder, salt, and pepper; whisk to combine. In the second bowl, use a fork to thoroughly beat together the eggs. In the third bowl, stir together the coconut and breadcrumbs.

3. Dredge two chicken tenders in the flour mixture, turning them to coat well, then tap off any excess. Coat chicken in the egg, allowing any excess to drip back in the bowl. Finally, roll the tenders in the breadcrumb mixture, using your hands to gently press the crumbs into the chicken to help them adhere for a nice thick coating. Transfer the breaded chicken to a plate and repeat with remaining tenders.

4. In a large cast-iron skillet or heavy pan over medium heat, add about 1/4 inch of oil — enough to generously coat the bottom of the pan. Once the oil is hot (about 350 degrees), add half of the chicken tenders. Don’t be tempted to cook them all at once; crowding the pan will cool the oil and make it difficult for the chicken to crisp up — no one wants soggy breading. Cook for 3 to 4 minutes per side, or until the chicken is golden brown and cooked through. An instant read thermometer inserted in the thickest part of the tender should register 165 degrees. Transfer tenders to a serving platter.

5. Add more oil if needed and allow it to come back up to temperature and strain out any large pieces of breading so it doesn’t burn. Repeat with the remaining chicken tenders. Serve warm with dipping sauce and lime wedges.

Source: “Natasha’s Kitchen” by Natasha Kravchuk (Clarkson Potter)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Although the cake is delicious served warm, it is still scrumptious at room temperature. I will happily make it the day before Christmas and serve it the next day with a dollop of whipped cream next to each serving.

French Apple Cake

Yield: 8 to 10 servings

INGREDIENTS

Vegetable oil spray for spraying pan

1 1/2 pound Granny Smith apples (about 4 medium size), peeled, cored, cut into 8 wedges, and sliced 1/8-inch thick crosswise

1 tablespoon Calvados; see cook’s notes

1 teaspoon fresh lemon juice

1 cup plus 2 tablespoons all-purpose flour, divided use

1 cup plus 1 tablespoon granulated sugar, divided use

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg plus 2 large yolks, divided use

1 cup vegetable oil

1 cup whole milk

1 teaspoon vanilla extract

Garnish: powdered sugar

Cook’s notes: If Calvados is unavailable, substitute 1 tablespoon apple brandy or white rum.

DIRECTIONS

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.

2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk one egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to a separate bowl and set aside.

3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.

4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.

5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 1/4 hours (75 minutes). (I find in my oven the cake needs an additional 5 to 7 minutes.) Transfer pan to wire rack; let cool for 5 minutes. Run a paring knife around sides of pan and let cool completely, 2 to 3 hours. Just before serving, dust lightly with powdered sugar, cut into wedges, and serve.

Source: America’s Test Kitchen

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Those jagged brittle bits fueled my appreciation for delicious gifts from the home kitchen.

Here are some gift ideas designed to be both easy to prepare and tasty:

• A dry concoction for making hot chocolate goes together quickly. The recipient combines a portion of the mix with milk in a saucepan; on the heat, the mixture is whisked while the good stuff simmers. Marshmallows or whipped cream are optional.
• There’s so much to love about Bourbon Balls. Yes, they are easy to prepare, plus and they can be made a week in advance and stored airtight in the fridge. The adult appeal of their unmistakable bourbon flavor doesn’t hurt either.
• Chef-restauranteur Zov Karamardian has a signature jumble cookie that I have made my own, adding a little wheat germ to the mix and subbing dried cranberries and golden raisins for the raisins. The cookies are rich in toasted nuts and dried fruit, as well as chocolate chips. The dough freezes well unbaked and once the cookies are baked, they keep well for several days in an airtight container.
• Spiced pecans are delicious tossed into green salad or eaten out of hand. I like to add medium-coarse pepper to the sugar and salt that coats them. Feel free to omit the pepper if you prefer. Store cooled nuts airtight.

Zov’s Jumble Cookies

Just thinking about these cookies makes me hungry. Ever since Chef Zov Karamardian wrote her cookbook “Simply Zov,” I’ve been baking them for gift giving. I like to pack them in holiday-themed cookie tins. For the best results measure and toast the nuts before chopping.

Yield: About 25 to 30 cookies

INGREDIENTS

1 3/4 cups whole skin-on almonds

1 1/2 cups pecan halves

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

Optional; 1 tablespoon wheat germ

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

1 cup granulated sugar

2/3 cup (packed) golden brown sugar

2 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 (12-ounce) package dark chocolate chips; see cook’s notes

2 cups raisins; see cook’s notes

Parchment paper or nonstick cooking spray

DIRECTIONS

Cook’s notes: For my adaptation, I add 1 tablespoon wheatgerm along with the flour in step 2, and I use 1 cup golden raisins and 1 cup dried cranberries. Either way is delicious. And I sometimes use semi-sweet chocolate chunks instead of chips, using on about 8 ounces instead of 12.

1. Adjust oven rack to middle position and preheat oven to 350 degrees. Place nuts on rimmed baking sheet and bake until golden, about 10 minutes, stirring halfway through baking. On a cutting board, chop nuts and set aside. Maintain oven temperature.

2. In medium bowl, stir to blend the flour, baking soda, salt, and if using, wheat germ. Set the flour mixture aside. Using a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar in the mixing bowl until well blended, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. With the machine on low speed, gradually add the flour mixture, beating just until incorporated (do not over mix the dough or the cookies will be tough). Mix in the chocolate chips and raisins. Lastly, mix in the chopped nuts.

3. Line 4 heavy large baking sheets with parchment paper or spray the baking sheets with nonstick cooking spray. (It is easier to scoop up dough if using a 4-ounce ice cream scoop.) If you don’t have a scoop, mound the dough in 1/2 cup measurements onto prepared baking sheets, spacing evenly and forming 8 to 6 mounds on each baking sheet. With the palm of your hand, lightly press down on cookie dough to slightly flatten. Working in batches, bake the cookies until they are golden brown all over and the very center is still pale golden, about 15 minutes. Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a rack and cool completely.

Source: “Simply Zov”

Hot Chocolate Mix

Whizzing this tasty mix of ingredients in the food processor breaks up the bits and pieces so that they melt beautifully when stirred into warm milk. Be sure to include the prep directions when packaging as a gift (see step 2). I like to divide the mixture into thirds and place it in petite canning jars; if desired tie a very small whisk on the side along with instructions.

Yield: 3 cups of mix, enough for 12 (one cup) servings

INGREDIENTS

1 cup (7 ounces) granulated sugar

6 ounces unsweetened chocolate, finely chopped

1 cup (3 ounces) unsweetened cocoa powder

1/2 cup (1 1/2 ounces) nonfat dry milk powder

5 teaspoons cornstarch

1 teaspoon vanilla extract

3/4 teaspoon kosher salt

To prepare hot chocolate:

1 cup milk

1/4 cup hot chocolate mix

Optional: Whipped cream or marshmallows

DIRECTIONS

1. Process all ingredients in food processor until ground to a powder, 30 to 60 seconds. Transfer to airtight storage containers Mix can be stored at room temperature for up to 2 months.

2. To make one serving of hot chocolate: Heat 1 cup milk in small saucepan over medium heat until it starts to steam and bubbles appear around edge of saucepan. Add 1/4 cup of  hot chocolate mix and continue to heat, whisking constantly, until mixture is simmering, 2 to 3 minutes. Pour hot chocolate into mug and serve with whipped cream or marshmallows, if desired.

Source: “America’s Test Kitchen’s Complete Autumn and Winter Cookbook”

Candied Pecans, Peppered or Not

Generally, I include a little medium-coarse pepper in the sweet glaze that coats these pecans, but if you prefer them simply salty-sweet, omit the pepper. They are delicious eaten as a snack or cocktail treat, but my favorite way to use them is in a green salad with fresh pears and a blue cheese vinaigrette. The choice is yours.

Yield: 1 1/2 cups

INGREDIENTS

1/4 cup granulated sugar

1 teaspoon kosher salt

Optional: 1/2 teaspoon medium-coarse ground pepper

1 1/2 cups pecan halves

DIRECTIONS

1. In a small bowl combine the sugar, salt and pepper and stir to blend well. Set it aside. Place a rimmed baking sheet next to stove.

2. Heat a large deep skillet or wok over high heat until it is hot. Add the pecans and heat the pecans, about 1 minute, occasionally tossing or stirring. Sprinkle on half of the sugar mixture and shake pan or stir frequently until sugar melts, about 1 minute. Add the remaining sugar mixture and shake or stir until sugar melts. Immediately turn onto the baking sheet. Spread nuts apart and cool completely. Store them well sealed.

Bourbon Balls

The combination of vanilla wafers and toasted nuts add a just-right crunch to these Bourbon Balls. They can be prepared a week in advance and stored airtight in the refrigerator.

Yield: About 24

INGREDIENTS

2 1/2 cups (6 ounces) vanilla wafers

1 cup pecans, toasted; see cook’s notes

1/2 cup (2 ounces) powdered sugar

6 tablespoons bourbon

3 tablespoons light corn syrup

1 1/2 tablespoons unsweetened cocoa powder

1/2 cup granulated sugar

Cook’s notes: To toast pecans, preheat oven to 350 degrees. Place in single layer on rimmed baking sheet and bake in middle of preheated oven until lightly browned, about 10 minutes. I store large bags of nuts in the refrigerator; they generally take less time to toast if they have been refrigerated for a few months. Cool toasted nuts before using in this recipe.

DIRECTIONS

1. Process vanilla wafers and pecans in food processor until finely ground, about 15 seconds; transfer to large bowl. Stir in powdered sugar, bourbon, corn syrup, and cocoa.

2. Spread granulated sugar in shallow dish. Working with 1 heaping tablespoon at a time, roll wafer mixture into balls, then roll in granulated sugar to coat. Transfer balls to large plate and refrigerate until firm, at least one hour, before serving. (Bourbon balls can be refrigerated in airtight container for up to 1 week.)

Source: “America’s Test Kitchen’s Complete Autumn and Winter Cookbook”

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

His spanakorizo, a classic Greek rice dish, is cozy, creamy and flavorful. It’s great as a vegetarian main or side dish. If you wish, add a can of drained garbanzo beans to the mix.

Spanakorizo

Serves 6

INGREDIENTS

1/4 cup extra-virgin olive oil

1 medium yellow onion, finely chopped

1 pound baby spinach leaves, coarsely chopped

1/4 cup fresh lemon juice, plus more to taste

1 tablespoon minced garlic

Kosher salt and freshly ground black pepper, to taste

1/2 cup sliced green onions

1 tablespoon finely chopped fresh dill

1 cup long-grain white rice, rinsed

1½ cups water

2 tablespoons toasted pine nuts

1/3 cup crumbled feta cheese

Chopped fresh Italian parsley, garnish

DIRECTIONS

Heat oil in large, wide pot, such as a Dutch oven, over medium-high heat. Add onion and cook until softened and beginning to brown, about 5 minutes. Add spinach, lemon juice and garlic; season generously with salt and pepper. Add green onions and stir for 1 minute, then cook until spinach is wilted. Stir in dill.

Add rice to the pot and pour in water. Bring to boil, then reduce the heat and simmer, uncovered, for 2 to 3 minutes to blend. Reduce heat to low, cover and cook until the rice is tender, and all the liquid has been absorbed, about 20 minutes.

Remove from heat and let the rice sit, covered, for 10 minutes.

To serve, fluff the rice with a fork and taste, adjusting the lemon juice, salt and/or pepper as needed. Stir in pine nuts. Transfer to serving bowl or individual plates, sprinkle with feta, and garnish with parsley.

— “The Simple Art of Rice” by JJ Johnson with Danica Novgorodoff

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomasCooks.com.