Grams

Cheap vodka, to fill your jar or small bottle, about 8 ounces Spent vanilla beans, at least 3 1. Fill a mason jar or bottle with vodka. After you use the seeds of a vanilla bean in a recipe, rinse the vanilla bean and put it in the vodka. You'll need at least three vanilla beans in there for at least three weeks to get a good extract going, but it's fine to use more beans, too. Your extract is ready when it is a lovely brown color and smells like vanilla. 2. Either pour the extract into a new bottle and start over, or keep topping off the working bottle with vodka and keep shoving more vanilla beans into the bottle.

8-ounce tub of oysters, chopped, with juice 1 pint clam juice 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 teaspoon salt 1/8 teaspoon black pepper 1. Add oysters to 1 pint of clam juice and bring to a boil. 2. Make white sauce: In a saucepan, melt the butter over a medium flame and stir in the flour. When it starts to bubble, take the pan from the fire and slowly stir in 1 cup of milk, letting the flour absorb the liquid. Put the pan back over the heat and just as slowly add 1 cup more of milk, never ceasing the stirring.

2 cups celery stalks, cut crosswise in 1-inch lengths 2 1/2 cups white sauce, as described in the oyster bisque 1/2 cup bread crumbs 1/2 cup grated cheese, such as Gruyere or Parmigiano-Reggiano 4 tablespoons butter Salt   1. Boil the celery in salted water until tender. Drain, and mix with white sauce and grated cheese. 2. Butter a dish with half of the butter. Add the celery/sauce/cheese mixture, cover it with bread crumbs, and dot it with the other half of the butter.

Vegetable cooking spray 2 medium-size onions, cut into  1-inch pieces 2 medium-size carrots, cut into 1-inch pieces 2 ribs celery, cut into 1-inch pieces 1 cup curly-leaf parsley leaves 3 pounds skinless salmon, cut into 2-inch pieces 3 large eggs ½ cup vegetable oil ¼ cup sugar, or to taste 2 teaspoons kosher salt, or to  taste 2 teaspoons freshly ground  black pepper, or to taste ...

2 ounces butter 6 large Spanish onions, peeled  and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.

1 pound snow peas, ends trimmed 1 tablespoon mild white miso paste 2 teaspoons tamari 2 teaspoons sesame oil 1 teaspoon rice wine vinegar 1/4 cup scallions, rough chopped 1 small garlic clove 1/4 cup water 1 teaspoon canola or peanut oil 1/4 to 1/2 teaspoon black pepper 1. Lightly steam, boil, or water-sauté the snow peas until they turn bright green. Then drain the water. 2. Combine the rest of the ingredients in a food processor and process until smooth.

1 stick butter 1/4 cup flour 1/2quart heavy cream 3/4 cup Fontina cheese 3/4 cup Gruyere Cheese 3/4 cup Swiss cheese 1 1/2 tablespoons onion powder 1/2 tablespoon cayenne pepper 1 1/2 tablespoons Worcestershire sauce 1 pound macaroni Salt and pepper to taste   1. To make roux, melt one stick of butter in a pan over medium-high heat. Add flour and whisk until combined and color starts to darken; set aside to cool.

32 ounces mushroom stock or chicken broth 3 tablespoons olive oil 1 clove fresh garlic, minced 6 ounces fresh shiitake mushrooms, chopped 4 ounces fresh oyster mushrooms, chopped 4 ounces fresh portobello mushrooms, chopped 2 teaspoons fresh thyme leaves, chopped 4 tablespoons unsalted butter 12 ounces arborio rice 6 ounces white wine (preferably dry, such as a Chablis) 2 scallions, chopped 1 sprig Italian parsley, chopped 2 ounces Parmesan cheese, grated Salt and pepper to taste   1. In a saucepan, heat broth or stock to simmer and hold.

I HATE TO ADMIT this, but I'm an addict. That's right. I am a slave to sugar, and until I came to terms with this simple fact, I struggled to keep excess weight off. Until quite recently, every confection I encountered called my name. I had the absolutely most wicked sweet tooth - one I honestly got from my parents, who are both confectionery snobs, if you will. I could even overindulge in nature's sweets like dates, figs, prunes and raisins. I can remember a time when I would go to Essene Market & Cafe in South Philly and dust off an entire tub of coconut date rolls on my stroll back home.

8 medium stewing oysters, shucked 4 ounces oyster liquor 4 ounces clam juice 6 ounces heavy cream 1 teaspoon melted butter Salt, pepper and celery salt to taste Oyster crackers   1. In a medium saucepan over medium-high heat, combine the oysters, oyster liquor, and clam juice and cook, stirring frequently, just until the oysters begin to curl at the edges. Do not allow it to boil. Transfer to a large serving bowl and cover to keep warm.

1 pound potatoes, peeled and cut into half- to 1-inch wedges 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 sprigs of rosemary, leaves removed and chopped fine 1. Heat oven to 420 degrees F. Put potatoes and olive oil in bowl and mix. Add salt, pepper, and rosemary; mix again. 2. Spread potatoes in one layer on nonstick baking sheet. Bake for about 30 minutes, turning with spatula at 20 and 25 minutes. Potatoes are done when they are golden brown and crispy outside and soft inside.

2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon   1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.

2 cups celery stalks, cut crosswise in 1-inch lengths 2 1/2 cups white sauce, as described in the oyster bisque 1/2 cup bread crumbs 1/2 cup grated cheese, such as Gruyere or Parmigiano-Reggiano 4 tablespoons butter Salt   1. Boil the celery in salted water until tender. Drain, and mix with white sauce and grated cheese. 2. Butter a dish with half of the butter. Add the celery/sauce/cheese mixture, cover it with bread crumbs, and dot it with the other half of the butter.

8-ounce tub of oysters, chopped, with juice 1 pint clam juice 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 teaspoon salt 1/8 teaspoon black pepper 1. Add oysters to 1 pint of clam juice and bring to a boil. 2. Make white sauce: In a saucepan, melt the butter over a medium flame and stir in the flour. When it starts to bubble, take the pan from the fire and slowly stir in 1 cup of milk, letting the flour absorb the liquid. Put the pan back over the heat and just as slowly add 1 cup more of milk, never ceasing the stirring.

12 ounces frozen tiny green peas (preferably organic) 24 ounces chicken broth 1/2 cup (1 stick) unsalted butter 6 sprigs fresh tarragon, leaves picked off, stems discarded 6 sprigs fresh chervil or Italian parsley, leaves picked off and stems discarded 5 ounces fresh spinach, washed and stems removed, chopped Salt and white pepper to taste   1. Place the frozen peas in a medium saucepan, and just cover...

32 ounces mushroom stock or chicken broth 3 tablespoons olive oil 1 clove fresh garlic, minced 6 ounces fresh shiitake mushrooms, chopped 4 ounces fresh oyster mushrooms, chopped 4 ounces fresh portobello mushrooms, chopped 2 teaspoons fresh thyme leaves, chopped 4 tablespoons unsalted butter 12 ounces arborio rice 6 ounces white wine (preferably dry, such as a Chablis) 2 scallions, chopped 1 sprig Italian parsley, chopped 2 ounces Parmesan cheese, grated Salt and pepper to taste   1. In a saucepan, heat broth or stock to simmer and hold.

1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/2 cup (1 stick) unsalted butter 1 cup firmly packed dark brown sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten 1 cup semisweet chocolate chips 1/2 cup unsalted peanuts, chopped 15 caramel candies, halved (optional)   1. Preheat the oven to 350 degrees. Whisk together the flour, baking soda, salt, and baking powder in a bowl.

8 medium stewing oysters, shucked 4 ounces oyster liquor 4 ounces clam juice 6 ounces heavy cream 1 teaspoon melted butter Salt, pepper and celery salt to taste Oyster crackers   1. In a medium saucepan over medium-high heat, combine the oysters, oyster liquor, and clam juice and cook, stirring frequently, just until the oysters begin to curl at the edges. Do not allow it to boil. Transfer to a large serving bowl and cover to keep warm.

1 pound snow peas, ends trimmed 1 tablespoon mild white miso paste 2 teaspoons tamari 2 teaspoons sesame oil 1 teaspoon rice wine vinegar 1/4 cup scallions, rough chopped 1 small garlic clove 1/4 cup water 1 teaspoon canola or peanut oil 1/4 to 1/2 teaspoon black pepper 1. Lightly steam, boil, or water-sauté the snow peas until they turn bright green. Then drain the water. 2. Combine the rest of the ingredients in a food processor and process until smooth.