www.foodandwine.com/recipes/avgolemono-chicken-soup-rice The rice in this chicken avgolemono soup serves two purposes: A quarter of it is pureed into the broth as a thickening agent, and the rest is stirred into the soup for a bit of contrast

Ground candy cap mushrooms infuse these buttery cookies with big maple flavor. An easy way to enjoy candy cap mushrooms! Alanna Taylor-Tobin PREP TIME: 15 minutes minutes COOK TIME: 30 minutes minutes CHILLING TIME: 1 hour hour TOTAL: 45 minutes minutes

From Humphry Slocombe Ice Cream Book by Jake Godby, Sean Wahey & Paolo Lucchesi. Text copyright © 2012 by Jake Godby and Sean Wahey; photographs copyright © 2012 by Frankie Frankeny. Published by Chronicle Books, LLC.

No dumplings are formed in the making of this soup…but your mouth won’t know the difference. Leave pleating practice for another day: Here the wrappers—sliced into pieces—eat like noodles when cooked until tender in the hot broth, alongside savory pork and just-wilted cabbage. A dipping-sauce-style combination of soy sauce, vinegar, and chili crisp provides a punchy finishing drizzle.

by Salty Seattle

Any trip to Napa or St. Helena, California, demands a visit to the Model Bakery for their famously oversized English muffins, but now you can make them at home, thanks to baking expert Rick Rodgers’ The Model Bakery Cookbook. This recipe starts with a biga, a quick mixture of flour, yeast, and water that sits in the refrigerator overnight before you mix the dough. The biga gives the dough a light, airy texture while adding stability, but this is still a very soft, sticky dough. Mixing it with the paddle attachment of a stand mixer before switching to the dough hook makes it easier to handle. When you are ready to shape the English muffins, fold and shape each piece into a round, tucking the dough to create a smooth, round top. Gently place your hand over each round with your fingers around the dough and rotate in a circular motion to shape the muffins. Active Time: 1 hr 15 mins // Refrigerate: 12 hrs

2 hrs total; 1 hr 30 min active

Claire Criscuolo Chef/Owner Claire's Corner Copia New Haven, CT

Todd Downs President FoodSense Fort Wayne, IN

Oscar Diaz Chef/Partner The Cortez Raleigh, NC