Either fresh picked or frozen raspberries are perfect for this recipe, which mean you can make it year-round. No matter when you eat it, this chilled fruit pie is a tribute to summer
PREP: 30 MIN.+ CHILLING
MAKES: 8 SERVINGS

• 1 1/2 cups crushed vanilla wafers ( about 45 wafers)
• 1/3 cup chopped pecans
• 1/4 cup butter, melted

FILLING

1 pkg. (8 oz.) cream cheese, softened

2/3 cup confectioners’ sugar

2 tbsp.orange liqueur

1 tbsp vanilla extract

1 cup heavy whipping cream, whipped

TOPPING

1 cup sugar

3 tbsp cornstarch

3 tbsp water

2 1/2 cup fresh or frozen raspberries, divided

1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, confectioners’ sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
3. In a small saucepan, combine the sugar and cornstarch; stir in water and 1 1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
4. Spread topping over filling. Garnish with remeaning berries.

• 4-6 servings . This dry rub is great on any cut of chicken, including whole birds for roasting( make a double batch).

• 1 tsp dried oregano
• 1 tsp granulated garlic
• 1 tsp smoked paprika
• 1 tsp sugar
• 4 tsp kosher salt, plus more
• 1/2 tsp. MSG, plus more for serving
• 4 lb. chicken wings
• 2 tbsp vegetable oil
• 1 cup mint and/ or basil leaves
• Limes and small Persian cucumbers, cut into wedges (for servings)

1. Mix oregano, granulated garlic, paprika, sugar, 4 tsp salt, and 1/2 tsp MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.
2. Place racks in center and upper third of oven; preheat to 375*. Drizzle wings with oil and toss to coat. Bake on center rack, turning with tongs halfway through, until cooked through and skin is golden brown, 30-35 minutes.
3. Remove from oven. Heat broiler. Broil wings on upper rack, turning every 2-3 minutes,until skin is deeply browned and starting to char at the edges, 5-7 minutes (watch them closely).
4. Transfer wings to a platter, season with salt and a little more MSG. Top with herbs and lime and cucumber wedges.

The chickpeas must be soaked overnight; you cannot subtitute canned or quik-soaked chickpeas. Serve the falafel as hors d’oeuvres or in lavash or pita bread with lettuce, chopped tomatoes or cucumbers, yogurt sauce, and Pink Pickled Turnips, if desired.

• Salt and pepper
• 12 ounces ( 2 cups) dried chickpeas, picked over and rinsed
• 10 scallions, chopped coarse
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 6 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/8 tsp ground cinnamon
• 2 cups vegetable oil

1.Dissolve 3 tbsp salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

2.Process chickpeas, scallions, parsley, cilantro, garlic, cumin, cinnamon, 1 tsp salt, and 1 tsp pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Pinch off and shape chickpea mixture into 2 tbsp size disks, about 1 1/2 inches wide and 1 inch thick, and place on parchment paper-lined baking sheet. (Falafel can be refrigerated for up to 2 hours.)

3. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch skillet over medium-high heat to 375 degrees. Fry half of falafel until deep golden brown, 2 to 3 minutes per side. Adjust burner, if necessary, to maintain oil temperature of 375 degrees. Using slotted spoon, transfer falafel to prepared sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining falafel. Serve.

HAM STEAK WITH RED- EYE GRAVY 

SERVES 4

Pat the ham steak dry before cooking so it will brown well. Before pouring the gravy over the ham in step 3, discard any accumulated juices on the platter, as they will make the gravy too salty.

1 (1 1/4- pound) bone in ham steak 

Pepper

2 slices bacon 

2 tbsp finely chopped onion 

1 tsp all purpose  flour 

 1 1/2 cups chicken broth 

1 tbsp maple syrup 

3 tbsp unsalted butter , cut into 3 pieces and chilled 

2 tsp instant espresso powder 

1. Pat ham dry with paper towels and season with pepper. Cook bacon in 12- inch skillet over medium heat until crispy, about 5 minutes. Remove bacon from skillet ( leaving bacon fat behind) and reserve for another use. Add ham to skillet with bacon fat and cook until well browned  on first side, about 5 minutes. Flip ham and cook on second side until lightly browned, about 2 minutes. Transfer ham to platter and tent with aluminum foil.
2. Add onion to now empty- skillet and cook until just beginning to brown, about 1 minute. Stir in flour and cook for 15 seconds. Whisk in broth and maple syrup ,scraping up any browned bits. Bring to simmer and cook until mixture is reduced to 3/4 cup and slightly thickened, 5 to 7 minutes.
3. Off heat, whisk in butter and espresso powder. Season with pepper to taste. Discard any accumulated ham juices kn platter. Carve ham into 4 equal  portions. Pour red eye gravy over ham. 

SERVE.