Parchment Paper

Serves 4 Vegetable oil (for brushing) 1/4 large watermelon 1/4 bottle cream sherry 4 tablespoons ( 1/2 stick) unsalted butter Salt and pepper, to taste 1. Set the oven at 350 degrees. Have a large roasting pan on hand. Oil a piece of parchment paper about the size of the pan. 2. Discard the rounded end of the watermelon.

Makes about 40 These beautiful yellow cornmeal crackers caught my eye in "The Italian Table" by Ron Suhanosky. The idea of making crackers sounds daunting, but you mix a simple dough with a spoon, roll it between sheets of parchment paper, then bake the large sheet. When it's firm enough, you cut the crackers and return them to the oven to brown. 1cup all-purpose flour1cup stoneground yellow cornmeal¼teaspoon baking powder1teaspoon kosher salt¼teaspoon ground black pepper3tablespoons sugar1teaspoon chopped fresh thyme½cup whole milk4tablespoons (½ stick)

Serves 4 with leftovers You need enough parchment paper to make six rectangles, each 8-by-12 inches. 1 tablespoon lime juice 2 teaspoons soy sauce 1 teaspoon Asian fish sauce 4 teaspoons vegetable oil 1 piece (1 inch) fresh ginger, chopped 1 clove garlic, chopped 2 fresh chilies, cored, seeded, and chopped 6 pieces (6 ounces each)

Makes about 3 dozen Light and crispy, with softly chewy interiors, meringues are a dainty confection to accompany fresh or poached fruit. Shape the mixture by dropping it off a large spoon and finishing each with a little flourish at the top. Grated rind of 2 oranges2teaspoons orange juice3egg whites⅛teaspoon salt¾cup sugar 1. Set the oven at 250 degrees. Line 2 baking sheets with parchment paper. 2. In a bowl, combine the orange rind and juice. 3. In an electric mixer, beat the whites until they begin to swell.

Makes 16 To make Joanne Chang’s Oreos, allow 1 hour for the dough to firm before shaping, then several more hours for it to chill before slicing. You can refrigerate the dough for up to 1 week or freeze it for 1 month (defrost in the refrigerator). The log may settle as it chills, so reroll it every 15 minutes if you’re around during the initial chilling so the log stays round. The filling will keep in the refrigerator for up to 2 days. Let it come to room temperature before using.

Makes about 40 These beautiful yellow cornmeal crackers caught my eye in "The Italian Table" by Ron Suhanosky. The idea of making crackers sounds daunting, but you mix a simple dough with a spoon, roll it between sheets of parchment paper, then bake the large sheet. When it's firm enough, you cut the crackers and return them to the oven to brown. 1cup all-purpose flour1cup stoneground yellow cornmeal¼teaspoon baking powder1teaspoon kosher salt¼teaspoon ground black pepper3tablespoons sugar1teaspoon chopped fresh thyme½cup whole milk4tablespoons (½ stick)

Makes 16 to 18 sandwich cookies 1  cup (2 sticks) unsalted butter, melted and cooled slightly   3/4  cup granulated sugar  1  teaspoon vanilla extract  1  cup semisweet chocolate chips, melted and cooled slightly  1  egg  1 1/2  cups flour  3/4  cup Dutch-processed cocoa powder  1  teaspoon kosher salt  1/2  teaspoon baking soda  1. In a bowl, whisk together the butter and...

Serves 10 1 boneless fresh salmon fillet (3 1/2 to 4 pounds) 2 tablespoons olive oil, or to taste Salt and pepper, to taste 1/2 bunch fresh thyme, parsley, or dill 1 lemon, cut into wedges (for serving) 1. Set the oven at 450 degrees. Have on hand a large rimmed baking sheet. Line the bottom with a piece of parchment paper.

Makes enough for one 9-inch cake 1 package (7 ounces) marzipan 1 package (1 pound 8 ounces) rolled fondant 1. Between two sheets of parchment paper, roll the marzipan into a round the same size as the top of the cake. Roll the marzipan onto the rolling pin and ease it onto the cake. 2. On a single sheet of parchment paper, roll out the fondant until it's two inches larger than the top of the cake, so it will also cover the sides.

Serves 4 At 230-calories per serving, this main course is a nutritional bargain and an easy meal for a weeknight. Use any firm white fish. 2 medium zucchini 4 fillets sole, flounder, haddock, or other firm white fish (5 ounces each) 4 tablespoons dry white wine 1 lemon, cut into 8 thin slices 1 medium leek, white part only cut into fine matchsticks 1/2 pound thin asparagus, trimmed and cut into 2-inch...

Makes 16 to 18 sandwich cookies 1  cup (2 sticks) unsalted butter, melted and cooled slightly   3/4  cup granulated sugar  1  teaspoon vanilla extract  1  cup semisweet chocolate chips, melted and cooled slightly  1  egg  1 1/2  cups flour  3/4  cup Dutch-processed cocoa powder  1  teaspoon kosher salt  1/2  teaspoon baking soda  1. In a bowl, whisk together the butter and...

Serves 4  Flour (for sprinkling)  1  pound ready-made pizza dough  2  cups shredded mozzarella  1/4  cup caramelized onions  1/2  cup cooked spinach  1/2  cup roasted butternut squash, cut into 1/2-inch pieces  2  tablespoons grated Parmesan   1. Invert a cookie sheet and place it on the bottom rack of the oven. Remove any other racks from the oven, or move them to the top so they will not interfere with the pizza-making.

Roasted butternut squash - or acorn, hubbard, or kabocha - makes two tasty vegetarian meals to add a little lift to weeknight suppers. In a hot oven, the bright squash flesh caramelizes at the edges, making a colorful, warming addition to the plate. The first night, serve the squash over quinoa, a hearty protein-filled grain, mixed with black beans, spinach, and intensely sweet caramelized onions. Top with a slightly smoky chipotle vinaigrette. The next day, pick up a pound of pizza dough at the grocery store or your local pizza shop (many shops will...

Serves 4 with leftovers If the salmon comes with the skin intact, cook it skin side down. 6  large plum tomatoes, halved, seeded, and coarsely chopped   1  cup pitted green or Kalamata olives (or a mixture), chopped   Grated rind of 1 lemon  1/2  tablespoon lemon juice  2  tablespoons olive oil  2  tablespoons chopped fresh parsley    Salt and pepper, to taste   4  large shallots, thinly sliced  2 1/4  pounds skinless, boneless salmon, cut into 6 even-size pieces  1  tablespoon chopped...

Makes 4 1/2 dozen I have never passed up making a biscotti recipe from a cookbook author who promises that these are the best, nuttiest cookies you'll ever eat. And I have been disappointed again and again. I always return to this formula, which comes from my coauthor Julie Riven, who got it from her childhood friend in Montreal. They were called mandelbrot, the Jewish confection that translates as "nut bread," originally made in Germany. Real Italian biscotti, which are similar confections, contain no fat; they're supposed to be hard.

Serves 4 This recipe comes from a catered dinner served at Heirloom Book Co. in Charleston, S.C., and takes advantage of fresh, seasonal ingredients. 1/2  head Swiss chard, stemmed and chopped (to make 2 cups)  2  tablespoons chopped fresh dill  1 1/2 to 2  pounds skinless, boneless white fish, such as hake, cod, grouper, cut into 4 pieces   Salt and pepper, to taste  12  grape tomatoes, halved lengthwise  1  medium shallot, thinly sliced  2  tablespoons butter, cut into 4 pieces  1  lemon, thinly...

Serves 4 with leftovers If the salmon comes with the skin intact, cook it skin side down. 6  large plum tomatoes, halved, seeded, and coarsely chopped   1  cup pitted green or Kalamata olives (or a mixture), chopped   Grated rind of 1 lemon  1/2  tablespoon lemon juice  2  tablespoons olive oil  2  tablespoons chopped fresh parsley    Salt and pepper, to taste   4  large shallots, thinly sliced  2 1/4  pounds skinless, boneless salmon, cut into 6 even-size pieces  1  tablespoon chopped fresh oregano  ...

Serves 4  Flour (for sprinkling)  1  pound ready-made pizza dough  2  cups shredded mozzarella  1/4  cup caramelized onions  1/2  cup cooked spinach  1/2  cup roasted butternut squash, cut into 1/2-inch pieces  2  tablespoons grated Parmesan   1. Invert a cookie sheet and place it on the bottom rack of the oven. Remove any other racks from the oven, or move them to the top so they will not interfere with the pizza-making.

Serves 8 Two readers, Sarah Hamilton of Medfield and Lydia Smith of Lexington, write that the best birds are cooked breast side down, so the juices from the leg meat baste the breast and it stays quite moist. Finish roasting breast up. There is no easy way to turn the turkey. If you cover your hands with paper towels while someone holds the roasting pan, you can flip it easily. Wear an apron. An unstuffed bird takes about 10 minutes per pound. 1   whole turkey (14 to 18 pounds)