The Ultimate Crispy Chicken Wings

Hands-on time: Total time: Makes:

5 minutes 50 minutes about 24 pieces These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.

olive oil cloves garlic, chopped bunches (each about 450 g) asparagus, trimmed and cut in 1-inch (2.5 cm) lengths shelled fresh green peas pkg (900 ml) sodium-reduced vegetable broth salt pepper bunch spinach, stemmed whipping cream (35%) lemon juice In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook garlic, stirring, until fragrant, about 30 seconds. Add asparagus and peas; cook, stirring, until asparagus is tender-crisp, about 4 minutes. Stir in broth, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until asparagus and peas are tender, 3 to 5 minutes. Stir in spinach; cook until wilted, about 1 minute. Working in batches, purée soup in blender until smooth, about 1 minute. (Make-ahead: Let cool slightly; refrigerate in airtight container for up to 2 days. Reheat in saucepan over medium heat, stirring often, until heated through, about 8 minutes.) Return soup to pan. In bowl, beat cream until thickened. Stir half of the cream and the lemon juice into soup until no streaks remain. Ladle soup into serving bowls; spoon remaining cream over top. Choose thick stalks of asparagus for the best flavour and texture, and purée the soup in batches for a silky-smooth finish.

Using a heavy-duty rimmed baking sheet, instead of a roasting pan, lets air circulate around the hens, giving them a nicer colour. Look for a baking sheet that won’t bend and is heavy for its size.

butter shallots, quartered each salt and pepper balsamic vinegar 2 tsp 675 g

In large skillet, melt half of the butter over medium heat; cook shallots and pinch each of the salt and pepper, stirring occasionally and adding water, 1 tbsp at a time, if shallots begin to stick to pan, until softened and golden, about 15 minutes. Add vinegar and sugar; cook, stirring, until thickened and shallots are coated, about 5 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Meanwhile, in large saucepan of boiling salted water, cook green beans until tender-crisp, about 2 minutes; drain. (Make-ahead: Transfer to large bowl of ice water; drain. Refrigerate in resealable bag for up to 2 days. Continue with recipe as directed, adding 2 minutes to cook time.) In separate large skillet, melt remaining butter over medium-high heat; cook green beans and remaining salt and pepper, stirring, just until tender, about 1 minute. Stir in shallots until heated through.

semisweet or bittersweet chocolate (about 3 oz), finely chopped whipping cream (35%) vanilla

kataifi dough (about quarter pkg), thawed cocoa powder, sifted icing sugar butter, melted

yogurt-covered raisins, chocolate-covered raisins and/or small oval candies