Audrey and Jon

Makes 20-24 cookies

• 1½ cups AP flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½ teaspoon ground cayenne (optional)
• 2 teaspoons ground cinnamon (optional)
• ½ cup unsalted butter, room temperature
• 1½ cups light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract

• Mini marshmallows, frozen, ~100

• ¼cup granulated sugar and 1 t cinnamon for cinnamon sugar step at baking

In a medium bowl, whisk flour, cocoa powder, baking soda, salt, and optionally cayenne and 2 teaspoons ground cinnamon.

• 1 cup white sugar
• ½ cup light corn syrup
• ¼ cup water
• ¼ teaspoon salt
• 1 cup peanuts (ideally raw peanuts with the skins, but roasted is ok, and if salted, omit the salt)
• 2 tablespoons unsalted butter, softened
• 1 teaspoon baking soda

Preparation:

Have all ingredients measured out before starting.

Grease a large rimmed baking sheet. Set aside.

Instructions

Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat. Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes.

This Kitchn recipe was a nice way to use up some leftover summer produce, and tasty to boot. We don't usually grill our pizzas, and this turned out just fine using our standard Neapolitan pizza cooking process.

Ingredients
1 ball pizza dough (about 1 pound), store-bought or homemade
2 to 3 tablespoons tomato sauce, store-bought or homemade
1/4 cup shredded mozzarella cheese, or to taste

Adapted from Alice Waters's recipe (https://food52.com/recipes/14155-alice-waters-ratatouille)

Serves 3

• 1 medium eggplant, cut into 1/2-inch dice
• 4 tablespoons olive oil, divided, plus more to taste
• 1 medium onion, cut into 1/2-inch dice
• 4 to 6 garlic cloves, chopped
• 1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
• 1 pinch dried chile flakes
• 1 sweet peppers, cut into 1/2-inch dice
• 1 medium summer squash, cut into 1/2-inch dice
• 2 ripe medium tomatoes, cut into 1/2-inch dice
• Salt to taste

4 cups vegetable/canola or peanut oil, for deep frying
1 pound cod, cut into 3-inch pieces
1 cup rice flour, divided
½ cup AP flour
2t fine sea salt, divided
1¼t baking powder
¼t cayenne pepper
1 cup cold lager beer
lemon wedges, tartar sauce, and malt vinegar for serving

In advance:

• Heat the oil in a Dutch oven over medium-high heat until 365ºF.
• Prepare a wire rack over a rimmed baking sheet.
• Place 1/3 cup of the rice flour in a pie plate.