Good Things
PAGE 28BAKED CHICKEN WINGSActive Time: 5 min.
Total Time: 45 min.
Serves: 4 to 63 pounds chicken wings,
cut in half at joints, wing
tips removed
Coarse saltPreheat oven to 450°. Season
chicken wings with salt, then
arrange in a single layer on a
rimmed baking sheet. Bake
until golden and cooked through,
about 45 minutes. Use a thin
metal spatula to transfer wings
to a bowl. Toss with desired
sauce (see page 28); serve.Hello, Sunshine
PAGE 70Recipes reprinted from Citrus:
Sweet and Savory Sun-Kissed Reci-
pes, copyright © 2015 by Valerie
Aikman-Smith. Photos © 2015 by
Victoria Pearson. Published by Ten
Speed Press, an imprint of Penguin
Random House LLC.BREAKFAST CRÊPES WITH
CANDIED TANGERINESMakes: 121 cup sugar
3 tangerines, thinly sliced
⅔cup all-purpose flour
1 large eggSUNSHINEhello,^21 large egg yolk
2 tablespoons unsalted butter,
melted, plus more for skillet
¾cup whole milk1.In a saucepan, combine sugar
and 1 cup water and bring to a
boil over high heat, stirring to
begin dissolving sugar. Reduce
heat to medium and simmer,
stirring occasionally, until sugar
has dissolved completely, 5
minutes. Add tangerines and con-
tinue to simmer 8 to 10 minutes,
until fruit is translucent and syrup
has thickened. Remove from
heat, set aside, and let cool.2.In a blender, combine flour,
egg, yolk, melted butter, and
milk, and blend until smooth.
Cover and refrigerate at least
1 hour and up to overnight.3.Place an 8-inch skillet over
medium-high heat, add a knob
of butter, and swirl pan to coat
bottom evenly. Ladle ¼ cup of
crêpe batter into hot pan and
swirl pan to coat bottom evenly
with batter. Cook until batter is
lightly browned on bottom, about
1 minute. Using a small metal
spatula, lift edge of crêpe and flip
it over. Cook other side until
golden brown.4.Transfer to a warmed plate
and repeat with remaining batter.
To serve, fold 2 crêpes in half,
place them on a plate, and spoon
some candied tangerines on top.LINGUINE WITH CLAMS
AND LIMEServes: 4Sea salt and freshly ground
black pepper
1 pound dried linguine
2 tablespoons extra-virgin
olive oil
2 cloves garlic, minced
1 small yellow onion, finely diced
1 jalapeño chile, finely chopped
1 ½cups dry white wine
Zest and juice of 3 limes
2 pounds Manila or other small
clams, scrubbed
1 cup coarsely chopped fresh
flat-leaf parsley leaves117
HOW-TO HANDBOOK Recipes
STARTERS, SALADS,
SOUPS, AND SIDES
Chicken Wings, Baked 117
Dates and Blue Cheese 43
Salad, Cara Cara and
Blood-Orange, With Ricotta
Salata 118
Slaw, Baby Bok Choy 47
Soup, Light Italian
Wedding 8MAIN DISHES
Chicken, Braised, With
Artichokes, Olives, and
Lemon recipe card
Crêpes, Breakfast, With
Candied Tangerines 117
Duck, “Peking” 46
Enchiladas Rojas 51
Fish, Coconut-Curry, With
Sweet Potatoes and
Eggplant recipe card
Lamb Chops, Rosemary-
and-Garlic recipe card
Linguine With Clams and
Lime 117
Pork, Pancetta-Wrapped,
With Pears and Root
Vegetables recipe card
Ribs, Tangerine Sticky 118
Salmon, Yuzu-Glazed 118DESSERTS
Bar, Couscous Crunch 29
Bundt Cake, Sour Cream–
Mocha 119
Cake, Chocolate-
Raspberry 120RECIPE INDEXCupcakes, Milk-Chocolate
Pudding 121
Ice Cream, Chai 120
Pie, Key Lime 118
Pudding, Milk-
Chocolate 121
Pudding, Valencia-
Orange Bread-and-
Butter 118
Sheet Cake, Texas 120
Swiss Roll, Chocolate-
Caramel 119
Tartufo, Chocolate-
Pistachio 52
Torte, Buckwheat- and-
Chocolate 120BEVERAGES
Whiskey Sours,
Marmalade 47MISCELLANEOUS
Carnitas 51
Dip, Brooke’s Mustard 21
Frosting, Chocolate 121
Ganache, Milk-
Chocolate 121
Pretzels, Soft 20
Sauce, Chicken-Wing
Maple-Dijon 28
Sweet-and-Sour
Orange 28
Sriracha-Buffalo 28$15,000 SWEEPS
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