1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and cook, stirring occasionally and adding remaining olive oil if needed, until golden brown, 20 to 30 minutes. Season to taste with salt and pepper and set aside. 

2. With oven rack in lowest position, preheat oven to 400°F. Meanwhile, coat a 10-by-14-inch rimmed baking pan with olive oil spray. Place dough in pan and use your fingers to push and stretch out dough evenly to cover entire surface. Sprinkle parsley, rosemary, and thyme evenly over dough. Cover with a cotton dish towel, making sure fabric does not touch dough, and allow to rise 30 minutes in a warm, draft-free place.

3. Top dough with reserved onions, chèvre, walnuts, Parmesan, and rosemary sprigs, if using. Bake until crust is golden brown, 20 to 30 minutes. Cool in pan on a wire rack for 5 minutes; cut into 12 squares. Serve warm or at room temperature, drizzled with honey.

Beekman 1802 Pizza Dough

1. In a glass measuring cup, combine the first 4 ingredients (water, yeast, sugar and olive oil) and let stand 5 minutes or until foamy. 

2. Meanwhile, in a food processor, pulse together 5 cups flour (save the last 1⁄2 for later) and the salt. 

3. With the machine still running, pour the liquid mixture through the feed tube and pulse until combined, then add the additional 1⁄2 cup flour and continue pulsing until dough comes together and forms a ball. 

4. Remove dough and place in a large oiled bowl. Cover with plastic wrap and let rise in a warm, draft-free place until double in size, about 1 1⁄2 hours.  

5. Divide dough into 2 balls. (Makes two 1-pound portions. You can freeze extra dough for up to 3 months.) 

1. In a large bowl, combine all ingredients and mix well. Serve immediately, or make a day ahead and refrigerate to allow flavors to marry (then serve cold or at room temperature).

1. Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic and continue to cook, stirring occasionally, for 3 minutes. Add chicken and cook until lightly browned, 3 to 5 minutes more. (You want to brown, not steam, the chicken, so work in batches if your skillet isn’t large enough to t the meat in a single layer.) Add cinnamon, ginger, salt, pepper, and turmeric; cook, stirring, for 1 minute more. Add broth, tomatoes, apricots, almonds, raisins, lemon juice, and saffron; increase heat to high and bring to a boil, then quickly lower heat and simmer, uncovered, for 20 minutes or until chicken is tender and cooked through. Remove from heat, stir in fresh herbs and orange-flower water, and set skillet aside.

2. Preheat oven to 425°F. Meanwhile, in a small saucepan over medium heat, melt butter; then stir in flour a little at a time to make a roux. Return skillet to medium heat, add roux to chicken mixture, and stir to combine. Simmer about 8 minutes, or until sauce thickens and coats chicken. Taste and adjust salt and pepper, if needed. Set aside to cool.

3. Spoon cooled pot-pie filling into a 9-by-13-inch casserole dish. On a lightly floured surface, roll out pie crust into a 10-by-12-inch rectangle, then lay crust over the filling. Next, ute edges of crust: Push one thumb into edge of dough; with index finger and thumb of other hand, pinch to make a ruffle. Repeat pattern around entire edge, moving your index finger into impressions made by your thumb. Cut slits in several places on crust to allow steam to vent. Bake until filling is bubbly and crust is golden brown, 30 to 40 minutes.

1. In a large bowl, stir together our, sugar, and salt. Using the large holes of a box grater, grate the butter into the our mixture, making sure to coat butter with flour as you grate. Add oil and mix quickly with your hands. Add ice water and mix just to bring dough together. Divide dough in half and form into two disks; wrap each securely in plastic wrap. Refrigerate for at least 30 minutes or overnight. (You can freeze extra dough for up to 3 months.) 

1. In a large pot over medium heat, combine oil and garlic and cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Stir in red pepper flakes. Add greens, cover, and cook, stirring occasionally, until greens wilt, about 5 minutes; season to taste with salt and pepper. Add breadcrumbs, toss to combine with greens, and transfer to a platter. Just before serving, sprinkle cheese over the top.

1. In a large bowl, toss together vegetables and garlic. Add oil, salt, and pepper to taste; toss again to coat vegetables.’

2. Stack 2 large sheets of heavy-duty foil; spray top sheet with cooking spray. Transfer half of vegetables to foil and sprinkle with 1⁄4 cup cheese. Fold foil to cover vegetables, then fold sides up to create a packet. Repeat with 2 additional sheets of foil and remaining vegetables.

3. Heat grill to high heat. Place foil packets directly on grate and cook for 20 minutes, flipping halfway through. Before opening packets, carefully cut a slit in foil to release steam and pierce vegetables with a fork to test for doneness. If vegetables are still al dente, return packet, slit side up, to grill and cook for a few minutes more. Transfer vegetables to a serving dish. Serve with additional cheese, if desired.

1.  Line 2 cookie sheets with parchment. In a small saucepan, cook granulated sugar and milk over medium heat, stirring constantly until sugar dissolves, about 3 minutes; set aside. Cool to room temperature, then stir in vanilla.

2. Place oven rack in middle position and preheat oven to 400°F. Meanwhile, in a large mixing bowl, stir together flour, baking powder, and salt. With your hands or a pastry cutter, work shortening into our mixture until well blended. With fork, slowly incorporate lightly beaten eggs. Add reserved milk mixture, and mix with your hands until you have a smooth dough.

3. Place dough on a lightly  floured wooden cutting board and shape into an 8-by-12-inch rectangle that’s 1 1⁄2 inches thick. Cut rectangle into 4 equal-size pieces, then cut each of them into 16 equal-size pieces. Roll each of these pieces into an 8-inch-long rope; bring the ends of each rope together, overlapping slightly, to form a circle. Place on prepared cookie sheets. Bake until golden, 15 to 20 minutes. Transfer pan to a wire rack to cool completely.

4. Meanwhile, in a small bowl, beat egg whites, lemon juice, lemon extract, and confectioners’ sugar. Dip cooled cookies in icing and garnish with nonpareils. Transfer to a wire rack or serving plate to dry. Serve immediately or store in cookie tins for up to a week.