1 cup sliced almonds

¹⁄₂ cup sugar

2 large eggs

1 stick unsalted butter (4 oz.), softened slightly

¹⁄₂ tsp. kosher salt

1 tsp. pure vanilla extract

1 tbsp. Calvados or spiced rum

For the toasts:

Nonstick spray

6 (1-inch-thick) slices milk bread, brioche, or another good-quality, enriched white bread, lightly toasted

¹⁄₄ cup plus 2 Tbsp. prepared cinnamon syrup

¹⁄₄ cup plus 2 Tbsp. apple butter (homemade or store-bought)

1 ¹⁄₃ cups sliced almonds

Powdered sugar, for serving

Make the frangipane: In a food processor, add 1 cup almonds and the sugar and pulse until finely ground. Add the eggs, butter, and salt, and process to a smooth paste. Drizzle in the vanilla and Calvados, pulsing to incorporate..Transfer the mixture to a bowl and chill for 30 minutes or up to overnight.

Place a rack in the center of the oven and preheat to 375°. Line a large baking sheet with baking parchment and lightly oil the paper with nonstick spray. Place the toasts on the baking sheet and brush both sides liberally with the cinnamon syrup. Spread each piece on one side with 1 tablespoon of apple butter followed by ¼ cup of the almond paste.

Place the remaining 1 ¹⁄₃ cups sliced almonds into a shallow dish. Press the prepared toasts into the dish of almonds to coat the frangipane side with almonds. Transfer the toasts almond-side-up, to the baking sheet.

Bake until the almonds are golden and the frangipane is slightly puffed and set but still soft, 18-20 minutes. Serve warm or at room temperature, dusted with powdered sugar.

¹⁄₂ cup milk

¹⁄₃ cup sugar

1 ¹⁄₂ cups plus 2 tbsp. unsalted butter, barely softened; plus 3 tbsp. melted and cooled

1 tbsp. powdered milk

1 tbsp. kosher salt

4 cups flour

18 ¹⁄₂"-wide x 3"-long bittersweet chocolate bars

1 egg, mixed with 1 tbsp. water, for egg wash

Instructions

Stir together yeast and ½ cup water heated to 115° together in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Stir in milk, sugar, 3 tbsp. melted butter, powdered milk, and salt; add flour. Mix on medium speed until a stiff dough forms, about 5 minutes. Transfer to a work surface and form into a thick square; wrap in plastic wrap and refrigerate for 2 hours.

Place remaining butter on a sheet of plastic wrap; cover with another sheet. Using a rolling pin, pound and shape butter into a 6″, ½″-thick square; set aside. Using rolling pin, roll dough into an 16″ square on a lightly floured work surface. Unwrap butter square, and place on dough so its corners line up with the middle point of each side of dough square; fold dough corners over butter so they meet in the center. Roll dough into a 12″ x 9″ rectangle, and then tri-fold dough like a letter. Roll the dough into a 12″ x 9″ rectangle and repeat folding. Wrap in plastic wrap; chill for 30 minutes. Repeat rolling and folding dough twice more; chill for 1 hour.

Roll dough into a 20″ x 14″ x ¼″ thick sheet; halve lengthwise. Cut each half into about 9 triangles, about 3 ½″-wide at their base; cut a ½″-deep slit in the middle of each wide base. Place 1 chocolate bar parallel to the base near the cut; holding the tip of the opposite corner down, roll the base over the chocolate toward the tip until it forms a tight roll. Place croissant on a parchment paper-lined baking sheet, tip side down, and brush with egg wash. Repeat with remaining triangles, bars, and egg wash. Let croissants sit until doubled in size, about 2 ½–3 hours.

Heat oven to 375°. Working with one baking sheet at a time, brush croissants with more egg wash; bake until deep golden brown, about 20 minutes.

8 large egg whites (about 1 ¹⁄₄ cup)

2 ¹⁄₃ cups (18 oz.) granulated sugar

1 tbsp. cornstarch

3 ¹⁄₄ cups plus 1 Tbsp. (12 oz.) blanched almond flour (silvered will work)

7 large egg yolks (about ¹⁄₂ cup)

12 oz. (3 sticks) unsalted butter, softened

²⁄₃ cup coffee

1 cup (7 ¹⁄₂ oz.) sugar

For the Chantilly

2 cups heavy cream

¹⁄₂ cup confectioners' sugar, plus more for garnishing

1 tbsp. dark rum, such as Meyers brand

Hot fudge, good-quality chocolate sauce, or bittersweet ganache, for drizzling

Instructions

Preheat the oven to 250°. Make the meringue: In a stand mixer on high speed, beat the egg whites until very stiff peaks form, 2-3 minutes.

Meanwhile, in a food processor, pulse the almond flour, sugar, and cornstarch until the mixture reaches a fine, sandy consistency. Transfer to a large bowl.

Trace out three 10 inch circles on parchment paper as a guide. Set them on 1-2 large baking sheets lined with silicone mats.

Using a rubber spatula and working in three batches, fold the egg whites into the almond mixture until thoroughly combined. Scoop the mixture evenly onto the traced circles and, using an offset spatula, spread the meringue evenly to fill the circles (they will be about ¹⁄₄ inch high each).

Bake, rotating the pans fully every 10 minutes, until an even golden brown is achieved, about 2 hours and 20 minutes (though time will vary with consistency and humidity).

Remove and let cool slightly. The shells will have a tendency to stick; work slowly and carefully to remove parchment from them (the rounds will be very fragile).

Make the buttercream: In a high-sided saucepan over medium heat, add the coffee and sugar. Set a candy or deep-fat thermometer into the pan and heat until the mixture registers 265°.

Meanwhile, in the clean bowl of a stand mixer, whisk the egg yolks until the volume has tripled and the color has lightened significantly, about 8 minutes.

Once the syrup has reached temperature, remove and slowly pour the mixture into the yolks, whisking on medium-low speed. Continue to run the mixer for 20-30 minutes, letting the mixture cool completely. Once fully cooled, add the butter 1 tablespoon at a time, whisking until fully incorporated after each addition. (Buttercream will thicken noticeably when the butter has been fully incorporated.)

Place one meringue round on a cake platter. Using an offset spatula, spread all of the buttercream evenly over the meringue within ½ inch of the edge. Carefully place the second shell on top, applying very slight pressure, then chill.

Prepare the chantilly: In the clean bowl of the mixer, whisk the heavy cream, confectioners’ sugar, and rum until stiff peaks form.

Using an offset spatula, spread all of the Chantilly evenly over the meringue within ½ inch of the edge as you did the buttercream, then place the final meringue on top, applying very slight pressure. Return the dacquoise to the refrigerator for at least 12 hours or up to one week.

Before serving, dust the surface of the cake lightly with confectioners’ sugar. Slice with a clean, hot knife and garnish slices with a drizzle of hot fudge.

13 oz. oz. bittersweet chocolate, chopped

1 stick (4 oz.) unsalted butter, cut into 16 pieces

4 large egg yolks, at room temperature

¹⁄₃ cup cup plus 3 Tbsp. sugar, divided

¹⁄₄ tsp. tsp. fleur de sel, or a pinch fine sea salt

1 1⁄4 cups cold crème fraîche, plus more for serving if desired

¹⁄₄ cup cold milk

12 Speculoos cookies, such as Lotus Biscoff, chopped

For the ganache (optional)

8 oz. semisweet or bittersweet chocolate, finely chopped

1 1⁄4 heavy cream, or more as needed

Instructions

Make the marquise: Line an 8 1⁄2- to 9-inch metal loaf pan with plastic wrap, smoothing the plastic against the sides of the pan as evenly as you can and leaving some overhang to help with the unmolding later.

Fit a heatproof bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Add the chocolate and butter to the bowl; heat, stirring, until just melted and velvety. (Do not overcook.) Remove the bowl and let it rest at room temperature 15 minutes.

In a stand mixer fitted with the whisk attachment or a large bowl with a handheld electric mixer, beat the yolks, cup sugar, and the salt on medium speed until the mixture lightens in color and thickens slightly, about 2 minutes.

Add the yolk mixture to the melted chocolate mixture, and using a spatula, gently fold together. Transfer to a separate large bowl.

Pour the crème fraîche and milk into the stand mixer or bowl (you don't have to clean it first) fitted with the whisk attachment, and whisk at medium-high speed until the mixture starts to thicken. Gradually add the remaining 3 tablespoons sugar.

Spoon the crème fraîche mixture onto the chocolate and very gently fold it in to incorporate. Fold in the chopped cookies.

Spoon the mousse into the prepared loaf pan, pushing it all the way into the corners and smoothing the top. Cover with plastic wrap and freeze the marquise for at least 6 hours or up to 1 month.

When ready to serve, make the ganache: In a medium heatproof bowl, add the chocolate. Bring the cream to a boil and pour half of it over the chocolate; let rest 30 seconds, then using a spatula, gently stir the chocolate and cream together in small circles. Pour in the rest of the cream, or more as needed, stirring until the ganache is smooth, shiny, and just thin enough to coat the marquise without running off completely.

To remove the marquise, gently tug on the plastic wrap to release it from the pan and turn it out onto a cooling rack set atop a rimmed baking sheet. Cover with the ganache, coating evenly and letting any extra run off onto the baking sheet. Let set slightly, then transfer to the freezer if desired. The marquise is good frozen, but best when thawed slightly to be semifrozen or even defrosted. Serve sliced into about 1-inch-thick pieces (wet and wipe the knife before each cut) with a dollop of crème fraîche if desired.

1 tbsp. olive oil

6 scallions, white and light green parts very thinly sliced

3 garlic cloves

1 large shallot, thinly sliced, rinsed and dried

1 lemongrass stalk, trimmed, tender bulb parts very thinly sliced

One 1-inch piece fresh ginger, peeled and very thinly sliced

1 thin slice red chile pepper

1 small strip lime zest

Salt

1 tsp. tsp. red yuzu kosho

¹⁄₄ cup dry white wine or vermouth

5 cups chicken, fish, or vegetable broth

Pinch of sugar

For the fish and vegetables

24 mussels, scrubbed

1 ¹⁄₂ lb. skinless cod fillet, or other firm white fish

24 medium shrimp, peeled and cleaned

6 large, head-on shrimp, or substitute peeled

6 scallions, white and light green parts only, each cut crosswise into 3 pieces

2 large white or brown mushrooms such as cremini, trimmed and thinly sliced (preferably with a mandoline)

1 shallot, very thinly sliced, rinsed in cold water and strained

¹⁄₂ sweet potato (cut crosswise), peeled and thinly sliced (preferably with a mandoline)

1 handful baby spinach

Salt

Lime wedges, for serving (optional)

Chopped cilantro or seaweed flakes, for serving (optional)

Instructions

Make the broth: Warm the oil in a large Dutch oven or pot over medium-low heat. Stir in the scallions, garlic, shallot, lemongrass, ginger, chile, and lime zest; season with salt and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in the yuzu kosho, then the wine. Raise the heat to medium-high and cook, stirring, until almost evaporated, 1–2 minutes. Add the prepared broth and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes. Add a pinch of sugar and taste and adjust the salt as needed. Remove the large pieces of garlic. Broth can be chilled for 3 days or frozen up to 1 month.

Make the fish and vegetables: Bring the broth to a boil. Reduce to a simmer and add the mussels. Cover and cook for 3 minutes. Add the remaining ingredients and cook, uncovered, until the shrimp are pink and the mussels open, 2 minutes (discard any mussels that don't). Remove the pot from the burner.

Divide the fish, vegetables, and broth between 6 shallow bowls. Squeeze with lime juice and sprinkle with cilantro or seaweed, or serve with the garnishes on the side.