6 ounces uncooked linguine fini [or spaghetti or other long pasta]

Trim onions top and bottom and slice in half lengthwise. Remove skins and slice halves crosswise into 1/4-inch slices. Separate rings by hand.

Caramelize onions. Heat oil in a large nonstick sauté pan over medium-low flame until it shimmers. Add onions and toss to thoroughly coat with oil. Don’t worry if onions are crowding the pan-they will cook down considerably. Cook onions slowly, stirring every 2 to 3 minutes to avoid burning, for about 15 minutes. Keep an eye [and nose] on the onions. If they start to burn, reduce heat further-low heat and patience are key when caramelizing onions.

Continue cooking the onions another 10 to 15 minutes. Stir more frequently during this final phase, keeping the heat low and watching for burning. When onions are 3 or so minutes from doneness, stir in the halved grape or cherry tomatoes. If necessary, drizzle in a little more oil. As you stir onions, be sure to turn tomatoes so they warm through. Season with salt and pepper.

Meanwhile, cook pasta according to package instructions. Drain cooked pasta and drizzle just a bit of olive oil on pasta in collander and toss gently with tongs; this will keep it from clumping together. Divide pasta between two serving plates. Spoon onion/tomato mixture over pasta and top with grated Parmesan. Serve.

Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.

Put squash in a ziploc plastic bag and seal. Pierce a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender.

Wash the quinoa in a fine sieve thoroughly .

Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to prepared baking or gratin dish. Sprinkle remaining cheese and bread crumbs over gratin. Drizzle remaining 1 Tbsp. of olive oil on top and bake for 35-45 minutes or until top is golden brown.

1 lb potatoes
1 cup olive oil
1 large onion, chopped
1 1/2 teaspoons salt
1 lb kale, center ribs discarded
7 large eggs

Peel potatoes and cut into 1/3-inch dice.

Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking.

Reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.

Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes.

Drain in a colander rinse under cold water to stop cooking.

Squeeze handfuls of kale to extract excess moisture, then coarsely chop.

Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes.

Drain vegetables of excess oil in colander.

Let vegetables cool for a few minutes

Lightly beat eggs in a large bowl, then stir in vegetables and remaining 1/2 teaspoon salt.

Add 1 tablespoon oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes.

Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula).
Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet.

Let stand for 5 minutes with no heat.

Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more.

Slide tortilla onto a plate and serve warm, cut into wedges.

Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

Filling:
Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.

Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

Heat oven to 400° F.
On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Turn the Brussels sprouts cut-side down.

Roast until golden and tender, 20 to 25 minutes.

Remove the core from the cabbage. Put the cabbage in boiling water and remove the leaves as they soften. Saute the onions in the butter for a short time. In a bowl add the onions, meat, rice, eggs and salt and pepper, mix this well.

Place about 2 Tbsp. of the meat mixture in the center of a cabbage leaf and roll. Put the meat rolls in a large pot and pour the tomato sauce onto the rolls. Then squeeze tomatoes from can and arrange on top of the rolls. Simmer over low heat for 2 hours.

Preheat oven to 325 degrees.
Spray 9 x 13 inch pan with baking spray or line cupcake pan with liners.
Combine whiskey and raisins in a bowl and allow to soak for awhile.
Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
Add butter to a mixing bowl and beat. Add sugar and beat. Add in eggs 1 at a time, beating after each egg.
Add yogurt and pumpkin and mix gently until just combined.
Add flour mixture in increments, beating until just combined.
Drain raisins and stir in by hand.
Pour batter into pan and bake for 35 to 45 minutes (less for cupcakes), or until set. Remove from oven and allow to cool completely.

When cake is cool, make Whiskey Whipped Cream:
1 cup heavy cream, very cold
2 to 3 tablespoons sugar
2 tablespoons whiskey
Combine ingredients and begin mixing immediately on high speed until stiff, about 4 minutes. Spoon over cooled cake.

Place the oil in a medium-to-large, deep skillet and turn heat to medium. A minute later, add the onion and cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the quinoa and cook, stirring, for a good 5 minutes. Season with salt and pepper, then add the liquid all at once.

Cover and cook until the quinoa is quite tender, about 15 minutes. If all the liquid has been absorbed and the quinoa is not tender, add 1/4 cup water and continue to cook until tender. If any liquid remains, remove the lid and raise the heat a bit; cook, stirring, until the liquid evaporates.

Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.

Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.

Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold gently into the batter.  It is now ready to use.

Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavoring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.