Dinner Package One Recipe

Wash and thoroughly dry mixed salad greens. Place in a large bowl.

Add halved cherry tomatoes, sliced cucumber, sliced red onion, and shredded carrot to the greens. Toss gently to combine.

Season with kosher salt and black pepper then drizzle with balsamic vinaigrette just before serving and toss lightly to coat.

For the classic Caesar dressing: in a bowl whisk together minced garlic, chopped anchovy fillets, egg yolks, Dijon mustard, lemon juice and Worcestershire sauce until combined.

Slowly whisk in olive oil a tablespoon at a time to emulsify into a thick dressing (or blend in a food processor). Stir in grated Parmesan and season with salt and freshly ground black pepper to taste.

Place halved little gem lettuce on a platter. Spoon or drizzle Caesar dressing over each half, sprinkle with additional grated Parmesan and croutons if using. Serve immediately.

Trim and cut iceberg into 6 wedges. Pat dry with paper towels to remove excess moisture.

Place each wedge on a plate. Spoon blue cheese dressing over the top of each wedge so it runs into the crevices.

Top with crumbled bacon, quartered cherry tomatoes, additional crumbled blue cheese and snipped chives. Finish with freshly ground black pepper and serve chilled.

In a heavy pot over medium heat melt butter. Add diced onion, celery and carrot and sauté until softened and translucent, about 6–8 minutes.

Add minced garlic and tomato paste; cook 1 minute more to develop flavor.

Stir in flour and cook 1–2 minutes to make a light roux, stirring constantly to avoid browning.

Deglaze the pot with dry sherry, scraping any browned bits, then gradually whisk in the stock until smooth.

Bring to a gentle simmer and cook 10 minutes to thicken and meld flavors.

Stir in heavy cream, Old Bay, hot sauce, kosher salt and pepper. Gently fold in lump crab meat and simmer 3–4 minutes just to heat through—do not over-stir to avoid breaking up lumps.

Finish with lemon juice and chopped parsley. Adjust seasoning to taste and serve hot with crusty bread.

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line bottoms with parchment; lightly dust with flour.

In a large bowl sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.

In a separate bowl whisk eggs, buttermilk, vegetable oil and vanilla until combined.

Slowly add wet ingredients to dry ingredients and mix until just combined. Stir in hot coffee until batter is smooth (batter will be thin).

Divide batter between prepared pans and bake 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool cakes in pans 10 minutes, then invert to wire racks and cool completely before frosting.

In a mixing bowl beat softened butter until creamy. Add powdered sugar and cocoa powder gradually, beating on low speed until incorporated.

Add heavy cream (or milk), vanilla and pinch of salt; increase speed and beat until light and fluffy, adding a little more cream if necessary to reach spreading consistency.

Assemble cooled cake layers: spread a layer of frosting between layers, then frost top and sides smoothly. Chill briefly to set, then serve.

Wash and gently dry berries. Hull and quarter strawberries if large.

Whip chilled heavy cream with powdered sugar and vanilla until soft peaks form.

Portion berries into bowls or glasses, top with a generous dollop of whipped cream and garnish with fresh mint leaves. Serve immediately.

Preheat oven to 325°F (160°C). In a saucepan heat heavy cream and the split vanilla bean (scraped seeds and pod) over medium heat until just simmering. Remove from heat and let steep 10 minutes; if using extract, add with the cream when warming.

In a bowl whisk egg yolks and granulated sugar until pale and slightly thickened. Slowly temper the hot cream into the yolks in a thin stream while whisking constantly.

Strain the custard through a fine-mesh sieve into a measuring cup. Add a pinch of salt and divide the custard among six 6-ounce ramekins.

Place ramekins in a roasting pan and add hot water to come halfway up the sides. Bake 30–35 minutes or until custards are set but still slightly wobbly in the center.

Remove ramekins, cool to room temperature then refrigerate at least 2 hours or overnight.

Before serving sprinkle about 1 tablespoon granulated sugar evenly over each custard and caramelize with a kitchen torch until golden and crisp (or place under a broiler briefly, watching carefully). Let sit a minute to harden, then serve.