FOR TOPPING 1 1/2 cups all-purpose flour 1 cup whole almonds with skin 1/4 cup packed light brown sugar 1/4 teaspoon salt 3/4 stick unsalted butter, melted and cooled FOR FILLING 1 vanilla bean, split lengthwise 1/2 stick unsalted butter Read on!

1 (1-lb) eggplant, trimmed and cut into 1-inch pieces 1 teaspoon salt 2 tablespoons extra-virgin olive oil 3 cups chopped braised lamb, leftover pot roast, or cooked ground beef 3 cups short tubular pasta (about 10 oz) such as cellentani Read on!

4 bacon slices, cooked crisp & chopped (save drippings) 1/2 large Vidalia or other sweet onion, finely chopped (2/3 cup) 1/2 pound fresh okra, trimmed and chopped 1 large egg 1 cup well-shaken buttermilk 1 cup cornmeal (preferably stone-ground) 1 Read on!

1 lbs small yellow squash and/or green zucchini, scrubbed and cut into 1/4-inch-thick rounds 1 onion, cut crosswise into 1/4-inch-thick slices 2 Tbs  canning salt 2 c crushed ice 1/2 cup cider vinegar 1/4 cup pure maple syrup (preferably dark Read on!

1 pound yellow squash and/or green zucchini 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 teaspoons coarse-grain mustard 1/4 teaspoon sugar Prepare grill for indirect-heat cooking over medium-hot charcoal. Trim Read on!

3/4 stick unsalted butter, melted 1 teaspoon granulated sugar 6 slices white sandwich bread, crusts removed 2 pears 1/3 cup packed light brown sugar 1/2 teaspoon cinnamon 1/2 cup panko (Japanese bread crumbs) equipment: a muffin pan with 6 (1/2-cup) Read on!

1 1/2 lb fresh New Mexico green chiles (about 5) 1 lb onions, cut lengthwise into 1/4-inch strips 1 tablespoon vegetable oil 3 lb large Yukon Gold potatoes 1 1/2 cups heavy cream 3/4 cup whole milk ROAST CHILES AND Read on!

3 tablespoons all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/8 teaspoon salt 1/2 cup packed dark brown sugar 5-6     pears, peeled and cut into chunks 1 tablespoon fresh lemon juice 1 teaspoon pure vanilla extract pie crust Read on!