Preheat the oven to 425F.

In a large bowl, whisk together both flours, the sugar, baking powder, baking soda, and salt. Place a 12-to 14-inch cast-iron skillet in the preheating oven to warm. Add the buttermilk, eggs, melted butter, and 1½ tablespoons rosemary to the dry ingredients. Stir with a wooden spoon until just combined and there are no traces of dry flour in the batter. Do not overmix.

Take the skillet out of the oven and scrape the batter into it, smoothing the top with a rubber spatula, and sprinkle the remaining 1/2 tablespoon rosemary leaves over the batter. Bake until the bread is golden brown and a skewer inserted into the center comes out clean, about 20 minutes.

Cut the bread into wedges and serve warm. (I let the bread sit in the skillet for another 5 minutes, then took it out and placed it on a wire rack to cool. Perfectly good even when not warm.)   Serves 6 to 8

Heat a large pot over medium heat and add the olive oil. Add the sausage and break it apart with a wooden spoon, crumbling it as much as you can. Cook until browned, about 6 to 8 minutes. Remove the sausage with a slotted spoon and transfer it to a plate.

Keep the same pot over medium-low heat and add the shallot and garlic with a pinch of salt. Cook for 5 minutes, then stir in the torn Swiss chard. Cook for 5 minutes more. Add in the pasta, stock, 2 cups of water (I added the water to the recipe), 1 teaspoon salt, and the black pepper.

Bring the mixture to a boil and then cook for 8 to 10 minutes, stirring often, so the pasta cooks. Once the noodles have absorbed all of the water (I would ignore this and leave some water since pasta will continue to absorb it), remove the pot from the heat (Why? You're going to continue to cook it.). Stir in the Parmesan, the cooked sausage, and the beans. Cook for 5 to 10 more minutes, until everything is warm and the cheese is melty.

Serve immediately, adding the red pepper flakes (I stirred them in) and more Parmesan on top, if desired.   Serves 4

Dressing
6 tblsps olive oil (I used 2 tblsps)
2 tblsps red wine vinegar (I used 1 tblsp)
Sea salt and freshly ground pepper (I used 1/4 tsp salt; 1/2 tsp pepper)

Cut the eggs into wedges. (I just cut them in half.) Drain the tuna and separate into chunks. Shred the lettuce. Cut the tomato into wedges, the pepper into cubes, the onion into paper-thin rings, and the radishes into thin slices. Layer all ingredients in a bowl or on a platter. Arrange anchovies and olives on top. Combine dressing and pour over the salad. (I would set aside the eggs. Pour the dressing on the other ingredients and toss the salad. Then decorate the top with wedges or halves of egg.) Serve with bread.   Serves 4

Salad
2 chicken breasts, cooked and sliced (I chopped)
2 romaine hearts, rinsed and chopped (I used only one)
4 small Persian cucumbers or 1/2 English cucumber, diced (I used a whole regular cucumber)
2 cups cherry or grape tomatoes (do not slice)
1/2 green pepper, thinly sliced (I used a whole green pepper and chopped it)
1/2 red onion, thinly sliced
1/2 cup pitted Kalamata olives
1 avocado, thinly sliced (I chopped)

In a large bowl, whisk all the dressing ingredients together. Add the salad ingredients and toss to coat.   Serves 4

In a large saucepan combine potatoes and enough salted water to cover. Bring to boiling; reduce heat. Simmer, covered, just until tender, about 10 minutes. Drain potatoes well and cool completely.

Meanwhile, put the beans in a microwave safe container with 2 tablespoons water. Cover and microwave for 4 minutes. Drain and rinse with cold water. Drain well; pat dry.

For dressing, in a small jar combine oil, vinegar, mustard, salt, and lemon-pepper seasoning; cover and shake well.

Arrange potatoes, green beans, and remaining five ingredients (through olives) on a large platter. Drizzle with dressing. (I put everything into a large salad bowl and mixed with dressing.   Serves 4

In a large bowl toss together iceberg and romaine lettuces, cabbage, and carrot. Add 1/2 cup Italian dressing, toss to coat (I left off dressing, and let the diners pour their own dressing from the bottle). Top with remaining ingredients.   Serves 4

Preheat oven to 425F. In a 15x10-inch baking pan combine chickpeas, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the cayenne; spread in an even layer. Roast, stirring once, until browned and crisp, 20 to 25 minutes. Remove and cool to room temperature.

In a large bowl whisk together lemon juice, remaining 1/4 cup oil, mustard, honey, and remaining 1/2 teaspoon salt. Add Brussels sprouts, apples, and feta; toss to coat. Serve topped with avocado slices and roasted chickpeas.   Serves 6

Honey Mustard Dressing
2 tblsps olive oil
1 tsp white wine vinegar
1 tblsp honey
1 tsp Dijon mustard
Pinch of salt (I'd leave out, other ingredients are salty enough)
Pinch of freshly ground black pepper

Chop off and discard the ends of the Brussels sprouts. Peel and discard outer leaves, then slice the sprouts very thinly.

In a large skillet, melt the butter over medium-high heat. Add the garlic and saute for 30 seconds, then add the sliced sprouts and a good pinch of salt and pepper. (For the salt, I used 1/4 teaspoon only, since Parmesan, bacon, and fried onions are all salty). Saute the sprouts, tossing them with the garlic butter to coat, for 1 to 2 minutes, until they are warmed through yet still vibrantly green. Transfer to a serving bowl. Add the Parmesan to the sprouts and toss to incorporate.

In a small bowl, stir together all the dressing ingredients. Pour the dressing over the sprouts. Sprinkle the bacon, fried onions and parsley on top and serve. (I would mix it all together before serving.)   Serves 4

Preheat oven to 475F. Line a large rimmed baking sheet with parchment paper.

Cook rice according to package directions.

Meanwhile, toss chicken with 2 tablespoons cornstarch in a medium bowl. Drizzle with 2 tablespoons oil and toss to coat. Arrange in an even layer on prepared baking sheet. Bake until mostly opaque, about 6 minutes.

As chicken bakes, place broccoli in now empty bowl and toss with 1 tablespoon of oil. Set aside. Move chicken to one side of baking sheet. Place broccoli on empty side. Bake until chicken is cooked through and broccoli is tender and starting to brown, about 12 minutes more.

Meanwhile, whisk together pomegranate juice, sweet chili sauce, remaining teaspoon cornstarch in a small saucepan. Bring to a boil over medium; cook, whisking often, until thickened and bubbly, 4 to 5 minutes.

Drizzle sauce over chicken and broccoli; toss to coat. Bake until chicken is sticky and glazed, about 5 minutes.

Serve rice with chicken and broccoli. Garnish with pomegranate arils and sesame seeds; serve with remaining sauce on the side.   Serves 2 to 3

Preheat oven to 350F. Line a 9x13-inch baking pan with foil.

Stir together oil, cinnamon, salt, lemon-pepper seasoning, garlic powder, and ground thyme in a large bowl. Add chicken, toss to coat. Arrange chicken, skin sides up, in prepared pan.

Roast 30 to 35 minutes, or until an instant-read thermometer inserted near the bone registers 165F. Cover loosely with foil; let rest about 10 minutes. (Temperature will continue to rise as chicken rests.) Serve with barbecue sauce (I preferred the chicken without sauce and crispy).   Serves 4 to 6

Pat chicken dry wth paper towels and sprinkle with salt and pepper. Heat vegetable oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken on one side, 6 to 8 minutes. Flip chicken, add 1/2 cup water to skillet, and reduce heat to medium-low. Cover and continue to cook, 5 to 7 minutes longer.   Serves 3

Bring meat to room temperature and pat it dry. Preheat the oven to 400° and heat a cast-iron skillet over medium-high heat. Add a little vegetable oil to the skillet, salt one side of the meat and sear it salt-side down until browned, about 3 minutes. Salt the top of the steak and flip it over, then place the pan in the oven until the meat is almost to your desired doneness. (To check the temperature, insert a thermometer sideways into the thickest part of the steak.) For medium rare, roast to 125°, about 7 minutes, then let rest 5 minutes; the internal temperature will rise.   Serves 1

(Note to me: Chop and collect all ingredients before cooking, or it will get stressful and you'll end up burning the vegetables.)
Adjust the oven rack so it is 6 inches below the heating element and preheat the broiler. Line a baking sheet with aluminum foil.

Heat 1 tablespoon of the oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, bell pepper, and carrot and saute until the onion is translucent, about 5 minutes. Add the garlic, ginger, thyme, and habanero and cook for 1 minute, stirring constantly. Add the tomato paste and stir to coat the vegetables. Add the chicken broth, sweet potato, and Worcestershire. Bring to a simmer over medium-high heat, reduce the heat to low, and simmer, uncovered, stirring occasionally, until the sweet potato is tender, about 15 minutes.

While the soup is simmering, place the pork on the prepared baking sheet and toss with the remaining 1 tablespoon olive oil. Sprinkle the meat with the flour, brown sugar, allspice, cinnamon, pepper, and salt and toss to coat. Arrange the meat in a single layer and broil, without stirring, until the meat is browned on one side, 4 to 5 minutes (the pork will finish cooking in the soup).

Transfer the pork and dripping from the baking sheet to the pot (I was worried this was fat, but was mostly tasty juices, so put it in the pot.) Simmer gently, uncovered, stirring occasionally until the flavors have melded and the soup has thickened a bit, about 10 minutes more. If you'd like the soup to be still thicker, use a potato masher to mash some of the sweet potato. Season the soup with the lime juice and soy sauce.

Ladle the stew into bowls and serve immediately.   Serves 4 to 6

In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, with an electric mixer on medium-high, beat butter, sugar, egg, and vanilla until pale and fluffy, about 2 minutes. Beat in tahini until combined. (I used a wooden spoon for next step instead of beating.) With mixer on low, beat in flour mixture until just combined. Cover and refrigerate until firm, about 30 minutes.

Preheat over to 350F. Spread sesame seeds in a shallow dish. Scoop 2 tablespoons of dough and roll into a ball. Roll in sesame seeds until thoroughly coated, then transfer to parchment-lined baking sheets. Repeat with remaining dough, spacing cookies 3 inches apart.

Bake cookies, rotating sheets halfway through, until golden brown, 18 to 20 minutes. Trasfer sheets to wire racks and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 5 days.)
Makes 20 cookies

Pre bake pie crust according to package directions. After it is baked, transfer to wire rack. Crust must still be warm when filling is added. Set oven temperature to 350 for baking pie after filling is added.

While crust bakes, whisk sugar, eggs, cornstarch, orange zest, juice, and salt together in bowl. Bring milk and cream to simmer in large saucepan over medium heat. Slowly whisk 1 cup of hot milk mixture into egg mixture to temper, then slowly whisk tempered egg mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture is thickened, bubbling, and registers 180 degrees, 30 to 90 seconds (WHAT?! No. Took much longer, but just keep stirring and it will thicken beautifully.) Mixture should have consistency of thick pudding. Stir in vanilla. Transfer 1½ cups custard to second bowl; whisk in chocolate until smooth.

Pour chocolate mixture into warm pie crust, smoothing top with clean spatula into an even layer. Gently pour remaining custard over chocolate layer, smoothing top with clean spatula into even layer. Bake in 350 oven for 14 to 18 minutes. Let pie cool completely on wire rack, about 4 hours (took 3 hours for mine.) You can top with an orange whipped cream and sprinkle with shaved chocolate then serve. Or just serve as is. The layers will look great and it's oh, so tasty.

(Pie can be wrapped tightly in plastic wrap and refrigerated for 2 days.)     Serves 8

Preheat oven to 350F. Lightly coat an 8-inch square baking dish with cooking spray (Why?). Line with foil, leaving a 2-inch overhang on two sides; spray the foil.

Combine the chickpeas and eggs in a food processor and puree for 30 seconds. Scrape the sides and bottom with a rubber spatula and puree again until smooth, another 30 seconds.

Combine the chocolate chips and butter in a microwave-safe bowl and microwave 1 minute. Stir, then mircrowave another minute. Scrape into a room temperature bowl, then stir in the sugar and 2 tablespoons of the honey. Add the chickpea mixture and stir until combined. Add the flour, baking powder and 1/2 teaspoon kosher salt; switch to a whisk and mix in the dry ingredients until just combined. Scrape the batter into the prepared baking dish.

Stir the tahini with the remaining 1 tablespoon honey and a pinch of kosher salt in a small bowl. Dollop on top of the batter, then drag a skewer or butter knife through the tahini mixture to create a swirl pattern.

Bake until slightly puffed and a toothpick inserted into the mddle comes out with a few crumbs, 23 to 25 minutes. Let cool about 20 minutes in the pan, then remove using the foil overhang and let cool completely on a rack. Cut into squares.     Makes 8 to 12 depending on how big you cut them.

Filling
1½ cups apple cider (I used apple juice and seemed good to me)
1 tblsp lemon juice
4 lbs apples (I used Fuji), peeled, cored, halved, and cut into 1/2-inch-thick wedges
1/3 cup granulated sugar
1/4 tsp ground cinnamon
2 tblsps unsalted butter

Adjust oven rack to middle position and heat oven to 450F.
For the Topping: Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until thoroughly moistened and crumbly.

For the Filling: Bring cider to simmer in 12-inch skillet over medium heat and cook until reduced to 3/4 cup, about 7 minutes. Transfer to liquid measuring cup and stir in lemon juice.

Toss apples with sugar and cinnamon in bowl. Melt butter in now-empty skillet over medium heat. Add apples and cook, stirring often, until they begin to soften and become translucent, 10 to 15 minutes. (Do not fully cook apples.) Off heat, gently stir in cider mixture.

Transfer apple mixture to 13 by 9-inch casserole dish. Sprinkle evenly with topping, breaking up any large chunks. Bake until fruit is tender and topping is deep golden brown, about 20 minutes.

Let crisp cool slightly on wire rack, about 15 minutes. Serve warm or at room temperature. (Crisp can be held at room temperature for up to 2 hours; if desired, reheat in 425F oven until slightly warm, about 5 minutes, before serving.)   Serves 8

Preheat oven to 350F. Line the bottom of a 9-inch springform pan with a round of parchment. Butter the sides of the pan. Slice the strawberries in half or in thirds or fourths if they are large. If using raspberries or blackberries, leave them whole.

Combine the sugar and lemon zest in a large mixing bowl and rub them together with your fingertips to release the oils of the zest. Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine.

In a second mixing bowl, whisk the wet ingredients until thoroughly combined. Pour the wet ingredients into the dry and whisk until there are no streaks of flour visible and the mixture is smooth. Fold in the sliced strawberries.

Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a knife inserted in the center of the cake comes out clean. (If you hit a berry, try again, as it will leave the tester a bit wet.)

Let the cake cool in the pan for 10 minutes or so before transferring it to a cake plate. (I recommend letting it cool on a wire rack before placing it on a plate, or the bottom will get too soggy.) If using the confectioners' sugar, wait until the cake has come to room temperature and, right before serving, lighly dust it with the sugar. If using rose petals, scatter them over the cake and give it a second, light dusting of confectioners' sugar. (I did not use any dried roses, and think a dollop of whip cream on each slice would be great.)   Serves 6 to 10

Preheat oven to 350F. (Place parchment paper on cookie sheets.) Place a colander over a bowl and drain the cherries, saving the juice in the bowl. If there are stems, pull them off and discard.

In a medium bowl combine the flour and cocoa powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, baking powder, and salt. Beat until well combined. Add egg and vanilla; beat well. Gradually beat in flour mixture.

Shape dough into 1-inch balls. (I made them about 2 inches.) Place about 2 inches apart on an ungreased cookie sheet (parchment paper if using). Press down center of each ball with your thumb. Place a cherry in the center of each cookies.

For frosting, in a small saucepan combine the chocolate pieces and sweetened condensed milk. Heat and stir until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover cherry. (If necessary, thin frosting with additonal cherry juice.)

Bake about 10 minutes or until edges are firm. (I baked 13 minutes.) Cool on cookie sheet for 1 minute. Transfer to wire racks and let cool. (To store, place in layers separated by waxed paper (or parchment paper) in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.)   Makes 25 to 30 cookies