1 ½ tbsp smoked Spanish paprika (sweet or hot)
1 ½ tbsp sherry vinegar
1 ½ tbsp honey
1 tbsp garlic paste
1 small (3-pound) chicken, cut into 8 pieces
½ tsp salt
½ tsp pepper
8 large scallions, trimmed
1 package yellow rice mix
1 cup frozen green peas
Heat oven to 400ºF. Line a roasting pan with foil. Combine paprika, vinegar, honey, and garlic paste; brush over chicken pieces, then sprinkle with salt and pepper. Arrange chicken in prepared pan. Roast 30 minutes; turn chicken pieces over. Add scallions to pan. Continue to roast 15 to 20 minutes, turning pieces if necessary, until chicken is browned and cooked through. While chicken cooks, prepare yellow rice according to package directions, stirring in frozen peas 5 minutes before rice is cooked. To serve, spoon rice onto plates. Top with chicken and scallions. Serves: 4.
Coarsely chop the nuts. In a large bowl set over a pan of simmering water, melt 1 pound of the bittersweet chocolate with all of the unsweetened chocolate. Let cool completely. In a small bowl, whisk the flour, baking powder, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the sugar until sandy. Beat in the eggs, then beat in the melted chocolate. At low speed, beat in the dry ingredients. Fold in the pistachios, cherries, hazelnuts, and the remaining bittersweet chocolate. For each cookie, scoop 2 tablespoons of dough onto a parchment-lined baking sheet and roll into a ball; space them about 1 ½ inches apart. Bake in batches for 15 minutes, just until the tops are lightly cracked; shift the sheets from top to bottom and front to back halfway through for even baking. Transfer the sheets to racks to cool slightly, then transfer the cookies to a rack. Serve warm or at room temperature. Recipes makes 5 dozen cookies.