APPETIZERS

Kimchi Bacon Deviled Eggs

Gently remove the egg yolks from the whites and place into the bowl of a food processor. Arrange the whites on a plate and refrigerate.

Chop the bacon into small pieces and cook in a pan over medium heat until crispy. Drain, retaining the bacon fat. Cool the chopped bacon. Separate the kimchi from the liquid, retaining the juice for later, and chop.

Add 1 tablespoon of the bacon fat, half the chopped kimchi, the kimchi juice, a quarter of the chopped bacon and the mayonnaise to the food processor. Pulse until mostly smooth. Add the water and pulse again four to five times, scraping down the sides as necessary, until silky and smooth. Check the texture of the yolks and add more mayonnaise if it seems too dry or more water if the mixture seems too thick or oily. Taste and season with salt and pepper as needed. Do not add too much bacon fat or the mixture will become too firm.

Remove the egg whites from the fridge. Transfer the yolk mixture to a large Ziploc bag or a pastry bag with a round tip. Cut the bottom corner of the Ziploc and squeeze the mixture into each egg, filling just over the edge of the yolk hole. Top each egg with a pinch of the remaining kimchi and sprinkle the bacon over each egg. Eggs, without the toppings, will hold for up to two days in the fridge. — Liza Hinman

Makes 24 servings 1 dozen hard-boiled eggs, peeled and halved 4 slices bacon ½ cups cabbage kimchi with liquid (store-bought or homemade) ¾ cup mayonnaise 2 tablespoons ice water — Salt and pepper

PAIRING SUGGESTION: Eggs are difficult to pair with wine, as egg yolks can give a metallic taste with certain wines. Avoid wines with high tannins and go for a crisp sparkling wine or brew instead.

Beet and Butter Bean Hummus

Boil the beet until tender, then cut into wedges. Heat the olive oil, balsamic vinegar, salt and sugar over medium heat until it starts to bubble.

Stir in beet wedges and cook until most of the liquid has evaporated and the beets are coated with glaze, about 6 to 8 minutes.

Add the beets and the rest of the ingredients to a food processor or a Vitamix and blend until smooth and creamy. Taste for seasoning.

Garnish with toasted pistachios, shredded mint and pickled carrot and serve with grilled focaccia or ciabatta.

— Barney McGrath

PAIRING SUGGESTION: Try a medium-bodied dry rosé or a New World sauvignon blanc with its tropical fruit flavors.

JOHN BURGESS

Makes about 1 pint 1 large red beet — Olive oil 1 tablespoon balsamic vinegar — Pinch salt — Pinch sugar 1 14.5-ounce can butter beans, rinsed and drained 2 cloves garlic 11/2 tablespoons tahini 1-2 lemons, juiced 1 teaspoon salt 1/2 cup water

For garnish

— Toasted pistachios — Shredded mint — Pickled carrot

JOHN BURGESS

Carrot Hummus

with Cumin and Cilantro

Preheat oven to 400 degrees. Place carrots on a roasting pan and cover with olive oil, salt, maple syrup, cumin and turmeric. Cover and cook until soft, 20 to 30 minutes.

Chop the carrots and scrape the brown bits at the bottom of the roasting pan into a food processor or Vitamix.

Add the tahini, juices, salt, cilantro and water and process until smooth and creamy. Garnish with almonds, raita and pickled cauliflower and serve with flatbread or naan.

— Barney McGrath

PAIRING SUGGESTION: An off-dry riesling or gewürztraminer or cider could match the sweetness of this dish.

Makes 1 pint 1 pound carrots, peeled — Sprinkle olive oil — Pinch salt 2 tablespoons maple syrup 1 teaspoon cumin 1 teaspoon turmeric 11/2 tablespoons tahini 1 orange, juiced 1/2 lemon, juiced 1 teaspoon salt 1/2 cup cilantro, chopped 1/2 cup water

For garnish

— Slivered almonds — Cucumber raita — Pickled cauliflower

Spring Pea Toast

with Radishes

Shell the peas. Thinly slice the white and tender green parts of the onions.

Heat the butter in a large skillet over medium-high heat. Add onions and a pinch of salt and saute for 1 minute or until softened. Add peas and saute 5 to 7 minutes or until tender. Season to taste with salt and pepper. Remove from heat and stir in 2 tablespoons mint.

While peas are cooking, toast the bread. Cut one garlic clove in half and rub over one side of each toasted bread slice.

Combine the peas, olive oil, one grated garlic clove and juice of one lemon in a food processor or blender. Pulse until roughly pureed. Season with salt and pepper, to taste. Spread bread evenly with pea mixture and top with radishes and feta. Sprinkle with remaining mint and flake sea salt.

— Lia Huber

PAIRING SUGGESTION: Pair with a crisp, clean white, such as unoaked chardonnay, chablis or sauvignon blanc.

PAIRING SUGGESTION: A slightly off-dry riesling or gewürztraminer could balance the acid of the yogurt and vinegar here.

Makes 4 servings 2 pounds fresh English peas (in the pod) 4 ounces spring onions (about 2 onions) 2 tablespoons unsalted butter — Sea salt and freshly ground black pepper, to taste 3 tablespoons fresh mint 4 slices rustic, whole-grain bread 2 cloves garlic 1 tablespoon extra-virgin olive oil 1 lemon, juiced ½ cup thinly sliced radishes 1 ounce feta cheese, crumbled — Flake sea salt, such as

Maldon

Creamy Dill Dipping Sauce

for Veggie Sticks

Place sour cream and yogurt in a medium-size bowl and whisk in remaining ingredients. Stir until well blended. Keeps in refrigerator for up to a week. Serve with vegetable sticks.

— Domenica Catelli

Makes 1 cup 1/3 cup sour cream 1/3 cup plain yogurt (nonfat or regular) or kefir 2 teaspoons dried dill or 1 tablespoon fresh dill, chopped 2 teaspoons granulated garlic ½ teaspoon honey ½ tablespoon white wine vinegar ¾ teaspoon salt 1 cup red bell pepper, celery, carrots or broccoli, cut for dipping

Potato Latkes

Combine the grated/pulsed onion and the egg in a mixing bowl. Using the large side of a box grater, grate the potatoes in large strips into a strainer suspended over a bowl. Once the potatoes are grated, squeeze out as much excess potato liquid as you can into a separate bowl, then mix thoroughly with the onion and egg mixture.

Let the liquid from the potatoes settle for 5 minutes, then carefully pour off the water that has collected, being sure to save the potato starch that has settled on the bottom. Scrape the starch into the latke mix; add the matzo meal, chives and parsley along with some salt and pepper and mix thoroughly. Cover the mix with plastic wrap and return to the refrigerator for 20 minutes to allow the matzoh meal to absorb some of the liquid.

Place a cast-iron skillet or saute pan over medium heat with enough canola oil to generously coat/float on the bottom of the pan. When the oil is hot but not smoking, stir the latke mix to make sure the liquids are evenly distributed and spoon a heaping tablespoon of the mix into the pan. Press down to flatten the mix and repeat until you have filled the pan with as many hors d’oeuvre-size latkes as will fit. Cook over medium heat until the bottoms are nicely golden brown. Flip latkes and cook the second side the same way (approximately 4 to 5 minutes per side).

When the latkes are done, remove to a paper towel to absorb any excess oil and sprinkle with a touch of salt. Place on a clean baking sheet to keep warm in the oven. Repeat with the rest of the latkes.

Serve with Citrus-Cured Salmon; sour cream or crème fraîche, chopped parsley, chopped chives, capers and lemon.

PAIRING SUGGESTION: For this rich recipe, especially if serving with Citrus-Cured Salmon, try a crisp sparkling wine or a lemony, light-bodied white such as sauvignon blanc or pinot gris. If serving with the salmon, you could pair with lesser-known whites in the same category as pinot gris, such as verdejo or vermentino.

ALVIN A.H. JORNADA

Makes 40 hors d’oeuvre-size servings 1 medium onion, peeled, grated and quickly pulsed in a food processor 1 large egg 2 pounds large russet potatoes, peeled and kept cold in the fridge ¼ cup matzoh meal 2 tablespoons chives, sliced thin 2 tablespoons Italian parsley, chopped — Salt and freshly ground black pepper, to taste

Citrus-Cured Salmon

Mix all ingredients together except the salmon. Place a large piece of plastic wrap on the counter and put half the salt mixture in a layer about the same size as the salmon in the middle of the plastic wrap.

Place the salmon skin side down on the salt mix. Top the salmon with the rest of the mix. Wrap the plastic tightly around the salmon, leaving one side slightly open to allow liquid to escape. Place the salmon in a baking dish and top it with a heavy pan or other flat-bottomed object that weighs at least a pound or two.

Place in the refrigerator overnight. Turn over the plastic wrap with the fish the next morning and put the weight back on it. Do this again every 12 hours or so for a total of 24 to 48 hours, depending how thick the filet is.

Once the salmon is cured and relatively firm, remove it from the plastic wrap, rinse off the salt mix and pat dry. Re-wrap in clean plastic wrap and hold until you are ready to use.

1½ pounds wild salmon fillet, skin off, pin bones removed, single piece ½ cup light brown sugar 3 ounces (in volume) kosher salt 2 tablespoons brandy — Zest of 1 lime, very fine — Zest of ½ orange, very fine — Zest of ½ lemon, very fine

Chorizo Zucchini Tacos

with Cheese Curds and Hot Sauce

Remove the sausage casing and put the sausage into a heavy saute pan set over medium heat. Use a fork to break up the meat. Saute until it begins to loose its raw look; add the zucchini and continue cooking, turning now and then, for 3 to 4 minutes. Season with salt and remove from the heat.

While the filling cooks, warm the tortillas by your preferred method until they are very hot, soft and pliable. You could heat the tortillas in a heavy skillet or grill them on the stovetop, without oil.

Working very quickly, set the hot tortillas on individual plates and divide the filling among them. Top each taco with hot sauce, cilantro and cheese and serve immediately.

— Michele Anna Jordan

Makes 3 to 6 servings 1/2 pound chorizo, such as

Franco Dunn’s One World

Sausage 1 medium Romanesco zucchini, trimmed, cut in half lengthwise and sliced into thin half rounds 6 corn tortillas — Kosher salt — Hot sauce — Handful of cilantro leaves 3 ounces cheese curds, plain, broken into small pieces

PAIRING SUGGESTION: Mexican chorizo is a fresh, spicy sausage that must be cooked. In this straightforward recipe, a light-style Mexican lager would tame the spice.

PAIRING SUGGESTION: Try an off-dry white like chenin blanc or riesling with its great acidity. To match the sweetness of this jam, pick a wine with similar sweetness.

Tomato Jam

Combine all ingredients in a large pot except the tomatoes and rosemary. Bring to a boil and cook for 3 minutes. Carefully add tomatoes and reduce heat to a low simmer. Allow to cook for 15 minutes, gently stirring occasionally. Add rosemary and cook for an additional 10 minutes or until tomatoes start to pop and the sauce begins to thicken. Salt to taste. Store refrigerated for up to 1 week. Serve with a rustic bread and your favorite cheese.

— Justin Wangler

Makes 2 cups 1 cup sugar 6 ounces shallots, minced 2 teaspoons ginger, minced 1 teaspoon garlic, minced 1 teaspoon red pepper flakes ¼ cup white wine vinegar 1 lemon, juiced 2½ pounds red and yellow cherry tomatoes 3 sprigs rosemary — Kosher salt

BETH SCHLANKER

Oysters with Jalapeño Salsa

Shuck the oysters, leaving meat on the half shell. Place on a bed of salt to prevent the oysters from tipping. Top oysters with a teaspoon or so of the salsa. Slurp!

For Jalapeño Salsa: Whisk olive oil, lime juice and agave together. Stir in remaining ingredients, adjusting flavors to your taste. Allow to sit for an hour or so for flavors to develop. Can be made and stored refrigerated for up to 3 days.

Jalapeños can vary in their heat. Put in half of what is called for in the recipe and taste after the salsa has rested for at least 1 hour. Add more to your taste.

Makes 12 servings, 4 as a starter 12 very fresh half-shell oysters — Coarse salt — Jalapeño Salsa (below)

— John Ash

PAIRING SUGGESTION: Sparkling wine or sauvignon blanc are traditional with oysters.

Jalapeño Salsa

Makes about 1 cup 2 tablespoons extra-virgin olive oil 2 tablespoons lime juice 2 teaspoons agave syrup or honey 1 tablespoon stemmed and seeded jalapeño pepper, finely diced or sliced 1/4 teaspoon ground cumin 1/3 cup finely diced sweet red onion 1/2 cup diced fresh mango 2 teaspoons chopped cilantro leaves — Sea salt, to taste

Ceviche Clásico

for Home Cooks

Preheat the oven to 350 degrees.

If using the sweet potato, cook it first. Spread a rectangle of cooking parchment on your work surface (if you do not have parchment, use aluminum foil, though it is no longer recommended for direct cooking because of health concerns).

Place the sliced sweet potato off center, season with salt and drizzle with a little olive oil. Fold the parchment over the sweet potato and close the packet by making 1- to 2-inch folds, starting at the top and continuing until the packet is tightly closed. Set on a baking sheet on the middle rack of the oven and cook for about 20 minutes. The sweet potato should be tender but have a bit of resistance; it should not be mushy. Remove from the oven, tear open the packet and set aside to cool.

Cut the fish into very thin slices and set in a wide, shallow bowl. Season lightly with salt and add the lime juice, red onion and hot pepper. Toss very gently and set aside for 5 minutes.

Divide among individual plates or bowls, add slices of sweet potato, if using, and enjoy right away, with tortilla chips or plantain chips alongside.

— José Navarro

PAIRING SUGGESTION: The bright acidity and bit of heat in this dish would match nicely with an aromatic off-dry riesling, a sparking wine or a crisp brew.

Makes 4 servings 1 small white sweet potato, peeled and thinly sliced, optional — Kosher salt or best-quality sea salt — Olive oil 8-10 ounces white fish fillet, such as halibut, rock cod or tilapia ½ cup lime juice, from 3 or 4 limes (see note below) — Pinch or two of ground cayenne, ground chipotle or other hot pepper, to taste 2 tablespoons minced red onion 1-2 tablespoons fresh cilantro leaves, torn or chopped — Tortilla chips or plantain chips

3 Cheese Mini Macs with Tomato Jam and Crème Fraîche

For Mini Macs: In a large pot of boiling, salted water, cook the macaroni until al dente (about 5 minutes). Remove from heat and drain well.

Brush three 12-cup nonstick mini-muffin tins with butter. Sprinkle with half the Parmesan cheese and tap out the excess. Set aside. In a large saucepan, melt the 11/2 tablespoons butter. Whisk in the flour over moderate heat and cook for 2 minutes.

Whisk in the milk and continue to cook, whisking constantly, until boiling (about 5 minutes). Add the cheddar and American cheese and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the tops with the remaining 1/4 cup of Parmesan cheese.

Bake in a 425-degree oven until golden and sizzling (about 10 minutes).

Let cool for 5 minutes. Using a small offset spatula or spoon, carefully loosen the macs and transfer them to a resting place. Top each with some tomato jam and a drizzle of crème fraîche.

For Tomato Jam: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute until the onions are translucent (about 5 minutes). Remove and discard the garlic. Add the tomato paste and fry, stirring until the tomato paste just begins to caramelize (about 2 minutes).

Add the tomatoes, vinegar and rosemary and simmer uncovered for about 20 minutes, stirring frequently to keep the tomatoes from sticking to the bottom of the pan.

The tomatoes should be virtually dry and have a jamlike consistency. Remove the rosemary sprig and season with salt and pepper. — Julie Steinfeld

Makes 36 servings

For Mini Macs

1/2 pound elbow macaroni 11/2 tablespoons unsalted butter, softened, plus more for brushing 1/2 cup freshly grated Parmesan cheese, divided in half 2 tablespoons all-purpose flour 3/4 cups whole milk 4 ounces cheddar cheese, shredded (1 packed cup) 4 ounces deli-sliced American cheese, chopped 1 large egg yolk 1/4 teaspoon smoked Spanish paprika 1/4 cup crème fraîche, for garnish

For Tomato Jam

1 tablespoon olive oil 1/2 medium onion (cut into 1/4-inch dice) 1 garlic clove (peeled and crushed) 1 tablespoon tomato paste 2 large tomatoes, preferably heirlooms (cored and chopped fairly fine) 1 tablespoon balsamic vinegar 1 small sprig fresh rosemary 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

PAIRING SUGGESTION: If you’ve used a good cheddar, a fruity red wine such as pinot noir or grenache will pair well, and the tomato jam makes the match even better.