Spinach Salad with Hand and Egg

6 tablespoons olive oil
1 onion, thinly sliced
2 tablespoons white-wine vinegar
2 teaspoons grainy mustard
Coarse salt and ground pepper
2 bunches spinach (about 1 pound), trimmed and cut into bite-size pieces
8 ounces ham, sliced 1/4 inch thick, and cut into small sticks
6 radishes, thinly sliced
6 hard-cooked eggs, quartered
Directions

In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.

Lemon-Herb Roasted Chicken

1 chicken (3 1/2 pounds), rinsed and patted dry
2 cloves garlic, smashed and peeled
2 to 3 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 lemon, quartered
1/3 cup dry white wine, or water or chicken stock
1/2 teaspoon dried thyme
Directions

Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.

Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.

Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.

Cook's Note

To keep the chicken in an attractive shape, tuck the wings underneath, and tie the legs together with kitchen string.

Spicy Broccoli with Garlic

1 1/2 pounds broccoli
4 1/2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 1/2 teaspoons vinegar
3/4 cup water
Directions

Peel and slice thick stems from broccoli; separate florets.

In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.

Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.

Turn off heat; stir in vinegar.

Lemon-Currant Cookies

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
1 large egg
1/2 cup sour cream
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup currants
2 tablespoons freshly grated lemon zest
Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugar until combined. Add egg and beat to combine. Beat in sour cream.

In a medium bowl, whisk the flour, baking powder, and salt. Add the currants and lemon zest, and stir to combine. Add to butter mixture, beating to combine.

Drop dough by level teaspoons onto cookie sheets. Leave 1 1/2 inches between cookies. Bake until puffed, and golden around edges, about 15 minutes. Cool 5 minutes and remove to rack to cool completely.

Oatmeal Date Cookies

1 cup (2 sticks) unsalted butter, room temperature
1/4 cup vegetable shortening
1 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1 cup dried dates, chopped into 1/4-inch pieces
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.

Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.

Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

Dark-Chocolate Cookies

Handheld desserts are ideal for picnics. Chocolate sandwich cookies, packed in loaf pans, will hold up in transport.

For The Cookies:

3/4 cup all-purpose flour, plus more for surface
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
3 ounces (6 tablespoons) unsalted butter, softened
3/4 cup confectioners' sugar
1 large egg
1/2 teaspoon pure vanilla extract

For The Filling:

4 ounces dark chocolate (at least 70 percent cacao), finely chopped
1/2 cup heavy cream
1/2 cup confectioners' sugar
1/4 teaspoon salt


. Preheat oven to 325 degrees. Make the cookies: Whisk together flour, cocoa, and salt in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks, wrap each in plastic, and freeze until firm, about 15 minutes.
. Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Return dough to freezer if it softens.) Space rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.

. Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.

. Meanwhile, make the filling: Place chocolate in a medium bowl. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt dissolve. Pour over chocolate. Let stand for 10 minutes. Gently stir until smooth. Let stand until firm enough to spread, about 15 minutes.

. Spread 1 1/2 teaspoons filling on half the cookies. Top with remaining cookies.

(Assembled cookies can be refrigerated for up to 2 days.)

Chocolate Butterscotch-Chip Cookies

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups (2 1/2 sticks) butter, room temperature

1 cup sugar

3/4 cup dark brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup butterscotch chips

1 cup semisweet chocolate chips

. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.

. Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.