Food & Recipes

To prepare crust: Whisk flours and salt in medium bowl. Cut in four tablespoons butter and cream cheese using pastry blender or fork until mixture is pea-sized. Add oil: Stir until evenly moistened. Sprinkle water over mixture: toss with fork to combine. Gather into ball, press into disk and wrap in plastic. Refrigerate for at least 30 minutes or up to two days. Roll dough into 14-inch circle between two large pieces of parchment or wax paper. Peel off top sheet and invert dough into 9-inch pie pan. Peel off remaining paper. Press the dough firmly into bottom, and up sides of pan. Tuck overhanging dough under, forming double-thick edge. Crimp edge with your fingers. Using fork, prick dough in several places. Refrigerate crust for 15 minutes. Position rack in lower third of oven: preheat to 375 degrees. Bake crust for 15 minutes. Remove from oven and let cool—about 30 minutes.

To prepare filling: Combine apples, agave, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand for ten minutes. Sprinkle two tablespoons all-purpose flour over apples and toss again—mound filling into cooled crust. Coat crust edges with cooking spray, return pie to oven, and bake for 30 minutes.

Meanwhile, prepare topping: Combine whole-wheat pastry flour, oats, brown sugar, cinnamon, and salt in medium bowl. Cut in butter with pastry blender or fork until evenly distributed. Stir in nuts. After pie has baked for 30 minutes, remove from oven and scatter topping over apples. Return to oven and bake until topping is golden and filling starts to bubble around edges, 20 minutes more. Cool for at least one hour before serving.

Make Ahead Tip: Prepare and refrigerate dough (Step 1) for up to two days. Recipe provided by Chef Gerard Viverito

Preheat oven to 325 degrees. Grease 11-cup Bundt pan with butter, and dust with flour. Set prepared pan aside. Beat eggs and sugar together in large mixing bowl with electric mixer on medium-high speed until pale yellow, about one minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur, and stir with wooden spoon until well combined. Add baking powder and stir until thoroughly combined. Spoon batter into Bundt pan, and smooth out top with back of spoon. Bake until cake is deep golden brown and wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to wire rack and let cool completely in pan. Recipe provided by Chef Gerard Viverito

Warm olive oil on medium heat in six-quart Dutch oven. Add onion, garlic, and spices and cook until onions are tender and begin to brown. Add beans and tomatoes and bring to a boil. Cover and reduce heat. Simmer for one hour, stirring once halfway through, then cook uncovered for one more hour, stirring once. Add a little water or tomato juice if the mixture becomes too thick.