Ingredients

-3 pounds chicken wings, cut at the joint
-4 tablespoons butter
-4 tablespoons hot sauce (preferred brand: Frank’s Red Hot)
-1/4 cup fig preserves

From your pantry:
-Kosher salt and freshly ground black pepper

Directions

Heat oven to 425 degrees F. Line a rimmed sheet tray with foil and lightly spritz with nonstick spray.
Add the wings to the prepared sheet tray and season on both sides with salt and pepper. Bake until golden and crisp, 45 to 50 minutes, flipping the wings halfway through baking.
Meanwhile, melt the butter in a small saucepan. Add the hot sauce and fig preserves and stir until melted together. Simmer over medium heat, until just thickened, about 2 minutes.
Place wings into a large bowl, drizzle with the sauce and toss.

Ingredients

-6 large hard-boiled eggs, peeled and sliced in half
-1/3 cup whipped cream cheese
-2 teaspoons capers, drained and finely chopped
-2 teaspoons minced red onion
-6 thin slices of smoked salmon (from a 4-ounce package of Nova Scotia Lox)
-Dill, for garnish
-Kosher salt and freshly ground black pepper

Directions

Remove yolks, place them in a medium bowl and mash with a fork.
Stir in the cream cheese, capers and onion. Season the mixture with salt and pepper.
Fill eggs with yolk filling.
Cut each thin slice of lox in half and drape over egg.
Garnish with a plush of dill.

Tip: To hard boil eggs: Add eggs to a saucepan and cover with cold water. Bring to a boil and turn off heat. Cover with lid and let sit in the hot water for 10 minutes. Rinse under cold water to cool, then peel.

Ingredients

-1 tablespoon olive oil
-6 ounces lean ground turkey
-3 tablespoon diced red onion
-1 small carrot, peeled and diced
-1 tablespoon curry powder
-1/4 cup frozen peas
-2 sheets puff pastry, thawed
-1 large egg, beaten
-Kosher salt and freshly ground black pepper

Directions

Heat olive oil in a large skillet over medium high heat. Add turkey and saute, breaking up with the back of a wooden spoon until browned and crumbly, about 5 minutes. Add the onion and carrot and continue to cook for 3 minutes, until softened. Season with salt and pepper. Sprinkle in the curry powder and cook for 1 minute, until fragrant. Add 1/2 cup water, and cook until mixture is almost dry, about 4-5 minutes. Toss in the frozen peas and stir until warmed. Remove mixture to a bowl and cool completely.

Lightly dust your work surface with flour. Unfold the puff pastry and cut along the seam to make 3 equal pieces. Cut each long strip in half to make 6 rectangles. Repeat with the second sheet of pastry for a total of 12.

Line a rimmed baking sheet with parchment. Lay 6 rectangles on the parchment-lined baking sheet. Brush the edges with the beaten egg. Divide the filling between the 6 rectangles. Top each with an evenly sized piece of puffed pastry, press the edges to seal, then use the tines of a fork to crimp the edges.

Place in the freezer for 10 minutes to firm. Heat oven to 400 degrees F.

Bake for 20 minutes, until golden and bubbly around the edges.

Ingredients

2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh ginger
1 jalapeno pepper, seeds and ribs removed, chopped
1 tablespoon curry powder
3/4 cup canned low-sodium chicken broth or homemade stock
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 1/2-inch cubes
1 apple, preferably Granny Smith, peeled, cored, and diced
2 plum tomatoes, seeded and chopped
1/4 cup canned unsweetened coconut milk or heavy cream
1/2 teaspoon salt
2 tablespoons chopped cilantro (optional)
1/2 pound vermicelli

Directions

In a large nonstick frying pan, heat the oil over moderately low heat. Add the onion and saute, stirring occasionally, until it begins to soften, about 3 minutes. Add the garlic, ginger and jalapeno and cook, stirring, for 1 minute longer. Stir in the curry powder and then the chicken broth. Bring the liquid to a simmer. Stir in the cubed chicken, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until almost done, about 5 minutes. Add the apple, tomatoes, coconut milk, salt and the cilantro, if using. Simmer gently until the sauce thickens slightly, about 3 minutes.
In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the curry sauce.

Ingredients

1/2 cup low-fat or full-fat plain yogurt
1 cup frozen mango chunks
2 tablespoons sugar

Directions

Place all the ingredients in a blender and blend until smooth. Taste to check the level of sweetness, adding more sugar if necessary.

Pour the mixture into popsicle molds and freeze for 8 hours or overnight.

Tip: Feel free to use fresh mangoes when they are in season.

Ingredients

-1 banana
-1 tablespoon chocolate syrup
-1 cup milk
-1 cup crushed ice

Directions

In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.

Ingredients

-4 oz 60% baking chocolate
-1/4 cup boiling water
-1/3 cup unsweetened cocoa powder
-1/2-cup sugar
-2 cups milk
-2 cups cream
-Pinch of salt
-1/4 teaspoon instant coffee (optional)
-3 egg yolks, whisked
-1 teaspoon vanilla extract

Directions

      

      

Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water). When melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low and add the boiling water, cocoa powder and half of the sugar. Whisk vigorously until there are no lumps. Remove from heat.

      

Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan. When the chocolate base is smooth, turn heat to medium high, stirring occasionally, wait until the base starts to steam. Whisk the egg yolks in a medium sized bowl. Once the chocolate base has heated to point of being steamy, temper the eggs by slowly pouring some of the hot base into the eggs while whisking the eggs vigorously to prevent them from cooking. Once you've incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base and stir to combine.

      

Turn heat to medium, and heat the base until it reaches 170°F. At this point the base will have thickened slightly and will just be getting steamy again. Remove from heat. Stir in the remaining cup of cold cream, to prevent further cooking. Pour the chocolate base through a mesh strainer in to a bowl to strain out any solids or curds, and place bowl in an ice bath to speed up the chilling. Stir in the vanilla.

Chill ice cream base for several hours, preferably overnight, until completely chilled. (To speed up this process you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.) Churn in your ice cream maker according to the manufacturer’s directions. If you like soft ice cream, eat immediately. Otherwise put it in the freezer for a couple hours to firm up. Note that the ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit for a few minutes to soften before trying to scoop.