Use, Care and Recipes

recip + usa instructions

SQUARE & RECTANGULAR BAKER SET

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SQUARE & RECTANGULAR BAKER SET

SET INCLUDES Baking Pan, 9- x 13- x 2.25-in. Square Pan, 9- x 9- x 2.25-in.

FEATURES & BENEFITS • 8x stronger than non-reinforced • Durable aluminized steel provides even coatings heat conductivity and consistent results • Premium food release that lasts • Pan rim is reinforced with a nonstick • Easy clean up coated steel rod for added strength to prevent buckling and is rust resistant • PFOA free • Exclusive Relia-Pan™ nonstick coating • Oven safe to 450˚F • 4 layers of interior coating • Dishwasher safe

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BEFORE FIRST USE that food, oil or liquids are in the • Remove all packaging, stickers, labels bakeware prior to heating. and tags. • Relia-Pan™ nonstick coating on your • Wash in warm, soapy water, then rinse bakeware is scratch-resistant, but it and dry thoroughly. cannot be used as a cutting surface. It is CLEANING YOUR BAKEWARE always best to use wooden and silicone utensils with your bakeware. • Do not pour cold water into hot baking pans, as this may cause warping. STORAGE • Always allow bakeware to cool before • To protect the nonstick coating, do not washing with water. stack or nest the baking pans without a protective sheath, such as kitchen or • To help preserve the coating of the paper towels, in between. baking pans, hand-washing with a nonabrasive cloth is recommended. • Do not use baking tins as a storage However, the pans are dishwasher safe. container. This may cause staining to occur. • Rinse and dry thoroughly, being particularly alert to water collecting • Ensure that bakeware is cleaned and under the rims. dried thoroughly prior to storage. BAKEWARE USE • Baking pans are oven safe up to 450°F. • The bakeware is not suitable for use in microwave ovens. • Do not overheat empty bakeware. Ensure

MANUFACTURER’S ONE-YEAR LIMITED WARRANTY Your Good Housekeeping product is warrantied by Food Fight Limited for 1 year to be free of defects under normal household use to the original purchaser. This warranty excludes damage caused by accident, overheating, misuse or abuse, and does not apply to scratches, discoloration, stains, dents or other damage which does not aﬀ ect the functionality of the cookware. This warranty gives you speciﬁ c legal rights, and you may also have other rights which vary between states. If it is determined that the warranty claim is valid, we will provide the original purchaser with a replacement of the same product. Should the product be discontinued, a replacement product of close to equivalent value will be sent. Shipping and handling charges may apply.

For questions or concerns, contact us at [email protected] • 866.231.6384 Relia-Pan™ is a registered trademark of Food Fight Ltd. • Made in China.

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BANANA CAKE WITH CHOCOLATE DRIZZLE

ACTIVE 15 min. TOTAL 40 min. plus cooling SERVES 10

3 very ripe (heavily spotted) bananas 1⁄2 cup canola oil 1 cup sugar 1 large egg 2 cups all-purpose ﬂ our 1 tsp baking soda 1⁄2 tsp Kosher salt 1⁄2 cup bittersweet chocolate chips Prepared chocolate sauce

DIRECTIONS 1. Heat oven to 350˚F. Spray 9- by 13-in. baking pan with nonstick cooking spray. Line with parchment paper, leaving overhang on two long sides; spray paper. 2. In medium bowl mash bananas with oil, sugar and egg. Add ﬂ our, baking soda and salt, stirring just to combine, then fold in chocolate chips (do not overmix). 3. Transfer batter to prepared pan and bake until cake gently springs back when pressed, 18 to 22 min. 4. Let cake cool completely. Use overhangs to transfer to cutting board and cut into pieces. Serve drizzled with chocolate sauce.

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CLASSIC VANILLA CAKE

ACTIVE 20 min. TOTAL 1 hr. 30 min. plus cooling SERVES 12

FOR CAKE FOR FROSTING 1 cup (2 sticks) unsalted butter 2 cups confectioners’ sugar at room temp, plus more for pan 1 cup (2 sticks) unsalted butter, 3 cups all-purpose ﬂ our at room temp 1 Tbsp baking powder 1⁄2 tsp Kosher salt 1 tsp Kosher salt 1⁄4 cup heavy cream 1 3⁄4 cups granulated sugar 11⁄2 tsp pure vanilla extract 4 large eggs, at room temp 2 tsp pure vanilla extract 11⁄4 cups whole milk, at room temp

MAKE CAKE 1. Heat oven to 325˚F. Butter 9- by 13-in. baking pan and line bottom with parchment, leaving overhang on 2 sides. 2. In bowl, whisk together fl our, baking powder and salt. 3. In large bowl of electric mixer, beat butter and granulated sugar on low speed to combine. Increase speed to medium-high; beat until light and fl uff y, about 3 min. Reduce speed to medium; add eggs one at a time, beating each until incorporated before adding next egg. Beat in vanilla. 4. Reduce speed to low and add fl our mixture in three parts, alternating with milk and beating just until incorporated. 5. Spread batter in prepared pan and bake until wooden pick inserted in center comes out clean, about 40 min. Let cool in pan 10 min., then use overhangs to remove from pan; let cool completely.

MAKE FROSTING 1. Using electric mixer, beat confectioners’ sugar, butter and salt on low speed until combined, then increase speed to medium and beat until fl uff y, about 3 min. With mixer running, slowly add cream. Beat until fl uff y, about 3 min. Beat in vanilla. 2. Spread frosting over cooled cake and decorate as desired.

TEST KITCHEN TIP For an all-star dessert, give an iced sheet cake patriotic ﬂ air by ﬁ lling star-shaped cookie cutters with blue and red sanding sugar.

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DERBY PIE BROWNIES

ACTIVE 15 min. TOTAL 1 hr. 10 min. plus cooling SERVES 16

3⁄4 cup (1 1⁄2 sticks) unsalted butter, cut into pieces 11⁄2 cups granulated sugar 11⁄4 cups unsweetened cocoa powder 1⁄2 tsp Kosher salt 1⁄2 tsp pure vanilla extract 3 large eggs 3⁄4 cup all-purpose ﬂ our 1 cup pecan halves 3 Tbsp turbinado sugar (we used Sugar in the Raw®) 1 Tbsp bourbon

DIRECTIONS 1. Position rack in lower third of oven and heat oven to 325˚F. Line 9- by 9-in. baking pan with parchment paper, leaving overhang on two sides. 2. In medium saucepan, melt butter on low. Add granulated sugar, cocoa and salt and cook, stirring, until combined, about 5 min. 3. Remove from heat and stir in vanilla, then eggs one at a time until fully incorporated. Fold in ﬂ our until combined. Transfer to prepared pan. 4. In bowl, toss pecans with turbinado sugar and bourbon. Sprinkle over brownie batter and bake until brownies are set and toothpick inserted 2 in. from center comes out almost clean, with a few moist crumbs attached, 40 to 55 min. Let cool completely in pan before cutting into pieces.

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RHUBARB & ALMOND UPSIDE-DOWN CAKE

ACTIVE 25 min. TOTAL 1 hr. 25 min. SERVES 10

1⁄4 cup fresh orange juice 1⁄3 cup plus 3⁄4 cup sugar Oil, for pan 2 lbs rhubarb (about eight 9-in. stalks) 11⁄2 cups all-purpose ﬂ our 1⁄2 cup almond meal 1⁄2 tsp Kosher salt 1⁄2 tsp baking powder 1⁄2 tsp baking soda 1⁄2 cup unsalted butter at room temp 2 large eggs 1 tsp pure vanilla extract 1⁄2 tsp pure almond extract 1 cup buttermilk

DIRECTIONS 1. Heat oven to 350˚F. Place orange juice and 1⁄3 cup sugar in large saucepan and cook on low until sugar melts, 2 to 3 min. Bring mixture to a boil, then reduce heat and simmer until mixture is syrupy, 2 to 3 min. more. Remove from heat. 2. Oil 9- by 9-in. pan. Line bottom with parchment paper, then oil parchment. Pour syrup into bottom of pan. Trim ends of rhubarb and cut evenly into 41⁄2-in. lengths. Arrange rhubarb, rounded side down, in patchwork pattern. 3. In medium bowl, whisk together fl our, almond meal, salt, baking powder and baking soda. 4. Using electric mixer, beat butter and remaining 3⁄4 cup sugar in large bowl on medium-high until light and fl uff y, 3 to 4 min. Reduce mixer speed to medium and beat in eggs one at a time, then extracts. Reduce mixer speed to low and add fl our mixture in 3 parts, alternating with buttermilk, beating just until incorporated. 5. Spoon batter over rhubarb in pan. Bake until cake is light golden brown and wooden pick inserted into center comes out clean, 35 to 40 min. 6. Let cake cool 15 min. Run butter knife around edges of cake to loosen it from pan. Place platter over top of pan and invert. Peel off parchment. Let cool 10 min. more before serving.

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FUDGY BEET BROWNIES

ACTIVE 20 min. TOTAL 50 min. YIELDS 16

1⁄2 cup (1 stick) unsalted butter, at room temp 6 oz bittersweet chocolate, chopped 1⁄2 cup ﬁ rmly packed brown sugar 8 oz cooked peeled whole beets (about 4 small beets), pureed in blender or food processor 1 tsp pure vanilla extract 1 tsp espresso powder 1⁄4 tsp Kosher salt 2 large eggs, at room temp 1⁄2 cup white whole-wheat ﬂ our

DIRECTIONS 1. Heat oven to 350˚F. Butter bottom of 9- by 9-in. pan, then line with parchment paper, leaving overhang on each side. Butter paper. 2. Melt chocolate and butter in medium saucepan on low, stirring occasionally, until smooth. Remove from heat, let cool slightly, then whisk in sugar, pureed beets, vanilla, espresso powder and salt. Whisk in eggs one at a time until fully incorporated. Fold in ﬂ our until just combined. 3. Pour batter into prepared pan and bake until knife inserted in center comes out clean or with just a few moist crumbs attached, 20 to 35 min. Let cool in pan 10 min., then use overhangs to transfer to cutting board. Cut into 16 squares.

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STICKY TOFFEE CAKE

ACTIVE 25 min. TOTAL 1 hr. 35 min. SERVES 12

FOR DATE PUREE FOR TOFFEE-PECAN SAUCE 20 pitted Medjool dates (about 2 cups) 1 cup (2 sticks) unsalted butter 11⁄2 cups water 1 lb dark brown sugar 3 Tbsp fresh-brewed espresso (about 21⁄4 cups) (or 1 tsp espresso powder dissolved 2 tsp fresh lemon juice in 3 Tbsp hot water) 11⁄4 cups heavy cream 11⁄2 tsp pure vanilla extract 11⁄2 cups pecans, toasted and chopped Whipped cream, for serving FOR DATE CAKE 21⁄2 cups all-purpose ﬂ our 1 tsp baking powder 1 tsp Kosher salt 3⁄4 cup (11⁄2 sticks) unsalted butter, at room temp 11⁄2 cups granulated sugar 4 large eggs

1. Make date puree: In medium pot, bring dates , water and espresso to a boil. Remove from heat and stir in vanilla. Transfer to blender; puree dates and liquid until smooth. Let cool. 2. Meanwhile, make date cake: Heat oven to 325˚F. Coat 9- by 9-in. pan with cooking spray. In medium bowl, whisk together fl our, baking powder and salt. Using electric mixer, beat butter and granulated sugar until light and fl uff y, about 3 min. Reduce mixer speed to low and beat in eggs one at a time. Add fl our mixture in 3 parts, alternating with date mixture and mixing just until combined. 3. Transfer batter to prepared pan and bake until toothpick inserted into middle of cake comes out clean, 70 to 75 min. 4. Meanwhile, make toff ee-pecan sauce: Melt butter in large, heavy pan. Add brown sugar and stir to combine. Stir in lemon juice, then cream, stirring slowly, until fully incorporated. Cook on low until bubbles have slowed and sauce is thick, 10 to 15 min. Let cool 5 min., then fold in pecans. 5. To serve, cut cake into pieces and transfer to plates. Spoon some sauce over top and serve with dollop of whipped cream if desired.

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SANDWICH COOKIE STUFFED BROWNIES

SERVES 16 ACTIVE 15 min. TOTAL 1 hr.

1 cup (2 sticks) unsalted butter, cut into pieces 11⁄2 cups brown sugar 1⁄2 cup granulated sugar 1⁄2 tsp Kosher salt 1⁄2 cup bittersweet chocolate chips 3 large eggs 2 tsp pure vanilla extract 11⁄2 cups unsweetened cocoa powder 3⁄4 cup all-purpose ﬂ our 18 chocolate sandwich cookies, roughly chopped

DIRECTIONS

1. Heat oven to 350˚F. Lightly coat 9- by 9-in. pan with nonstick cooking spray. 2. In large microwave-safe bowl, combine butter, sugars and salt. Microwave on High in 30-sec. increments, stirring between each, until butter is melted. Whisk until mixture is combined and glossy, then stir in chocolate chips, whisking to melt. Let cool, whisking occasionally, 5 min. 3. Whisk in eggs one at a time, then vanilla. Stir in cocoa and then ﬂ our, just until combined. Fold in half of cookies and transfer batter to prepared pan. Scatter remaining cookies on top. 4. Bake until brownies are set and wooden pick inserted 2 in. from center comes out with a few moist crumbs attached, 35 to 45 min.

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SHORTBREAD BARS

ACTIVE 10 min. TOTAL 40 min. YIELDS 1 cookie crust

FOR SHORTBREAD DOUGH 11⁄2 cups (3 sticks) unsalted butter, at room temp 3⁄4 cup sugar 1 tsp pure vanilla extract 3 cups all-purpose ﬂ our 1⁄2 tsp Kosher salt

1. Heat oven to 350˚F. Line 9- by 13-in. baking pan with parchment paper, leaving overhang on the two long sides.

2. Using electric mixer, beat butter and sugar on medium speed 2 min. Beat in vanilla.

3. Reduce mixer speed to low and gradually add ﬂ our and salt, mixing until just incorporated. Press or spread mixture into bottom of prepared pan. Bake until light golden brown, 25 to 30 min.

RED CURRANT CRUMBLE CHOCOLATE-PEPPERMINT TOFFEE-PECAN

ACTIVE 15 min. TOTAL 55 min. ACTIVE 20 min. TOTAL 40 min. plus ACTIVE 15 min. TOTAL 15 min. SERVES 24 chilling SERVES 24 SERVES 24

Prepare Shortbread Dough as Prepare and bake Shortbread Prepare and bake Shortbread directed, but transfer 3⁄4 cup Dough as directed. Dough as directed. dough to piece of plastic wrap, 1. Using electric mixer, beat 6 Tbsp 1. In heavy-bottomed medium roll into log and freeze until fi rm, unsalted butter (at room temp) saucepan, combine 2 cups 30 min. on medium speed until smooth. sugar and 1⁄3 cup water. 1. Spread remaining dough into On low speed, gradually add 3 Heat on medium (do not stir), pan and bake 12 min.; let cool. cups confectioners’ sugar until swirling pan occasionally, fully incorporated. Add 3 Tbsp until sugar has dissolved. 2. In bowl, combine 1 cup red heavy cream and 11⁄2 tsp pure currant jam with 2 Tbsp 2. Increase heat and boil peppermint extract and beat orange liqueur (we used until sugar is a deep 2 min. Spread over cooled crust Grand Marnier®) and 1 tsp caramel color (do not stir). and refrigerate until fi rm, at least grated orange zest and Immediately remove from 30 min. spread over dough. heat and stir in 3⁄4 cup 2. In medium bowl, melt 12 oz heavy cream (it will bubble 3. Using box grater, coarsely semisweet chocolate chips and up), then fold in 4 cups very grate frozen dough over top. 6 Tbsp unsalted butter (cut roughly chopped toasted Bake until topping is golden into pieces) in microwave on pecans. brown, 35 to 40 min. Let cool, 50% power in 30-sec. intervals, then cut into pieces. 3. Pour mixture over cooled stirring in between, until melted crust and sprinkle with and smooth. fl aky sea salt. Let cool 3. Spread onto peppermint layer completely; cut into pieces. and refrigerate until set, at least 30 min. Cut into pieces. 18

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GRASSHOPPER BARS

ACTIVE 25 min. TOTAL 2 hr. 25 min. includes chilling SERVES 20 FOR FILLING FOR CRUST 1⁄2 cup milk 34 chocolate wafer cookies 3 cups mini marshmallows (we used Nabisco® Famous Wafers) 2 Tbsp unsalted butter, 6 Tbsp unsalted butter, melted cut into small pieces FOR TOPPING 2 Tbsp plus 1 cup heavy cream, divided 3⁄4 cup heavy cream 2 tsp pure peppermint extract 6 oz bittersweet chocolate, 1 tsp pure vanilla extract ﬁ n e l y c h o p p e d 6 to 8 drops liquid green food coloring (optional)

DIRECTIONS 1. Make fi lling: In medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 Tbsp heavy cream, extracts, and food coloring (if using); let cool to room temp, about 1 hr. 2. Meanwhile, make crust: Line 9-in. baking pan with parchment paper, leaving 2-in. overhang on two sides. In food processor, pulse cookies to form fi ne crumbs. Add butter and pulse to combine. Press evenly into bottom of prepared pan and refrigerate. 3. Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 min. 4. While setting, prepare chocolate topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 min., then stir until melted and smooth. Spread evenly over fi lling and refrigerate until set, at least 30 min. or up to 1 day. When ready to serve, use overhangs to transfer to cutting board and cut into pieces.

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MAINE BLUEBERRY CRUMB BARS

ACTIVE 20 min. TOTAL 1 hr. 30 min. SERVES 18

21⁄2 cups all-purpose ﬂ our 3⁄4 cup granulated sugar 1 tsp ground cinnamon 1 tsp ﬁ nely grated lemon zest plus 2 Tbsp juice (from 1 large lemon) 1⁄2 tsp Kosher salt 1 cup (2 sticks) unsalted butter, cut up and cold 2 tsp pure vanilla extract 4 cups fresh blueberries 1⁄2 cup brown sugar 2 Tbsp cornstarch

DIRECTIONS 1. Heat oven to 375˚F. Line 9- by 13-in. baking pan with foil; grease foil. 2. In food processor, pulse ﬂ our, granulated sugar, cinnamon, lemon zest and salt until combined. Add butter and vanilla. Pulse just until dough forms crumbs. Transfer half of dough to prepared pan. Place remaining dough in refrigerator. Firmly press dough in pan into even layer. Bake 15 min. 3. Meanwhile, in large bowl, toss blueberries, brown sugar, cornstarch and lemon juice. Spread berry mixture over crust. Firmly squeeze chilled dough into small clumps and scatter all over berries. Bake until topping is golden brown, 50 min. to 1 hr. Cool completely on wire rack. Cut into squares. Bars can be made ahead, wrapped in plastic and refrigerated up to 1 day.

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ICE CREAM GRAHAMWICHES

ACTIVE 25 min. TOTAL 35 min. plus freezing SERVES 12

3 pints ice cream (we used vanilla, mint chip and strawberry) 12 graham crackers, broken to form squares 8 oz bittersweet chocolate, chopped Chopped pecans, sprinkles and freeze-dried strawberries, for sprinkling

DIRECTIONS 1. Line 9- by 9-in. pan with plastic wrap, leaving 2 in. overhang on all sides. Let ice cream sit at room temp 10 min. Transfer 1 fl avor to large bowl of electric mixer and beat until smooth; repeat with remaining fl avors. 2. Transfer beaten ice cream to pan in rows, keeping fl avors separate. Freeze until set, at least 2 hr. 3. Using overhangs, remove ice cream from pan and cut into squares, then sandwich between graham crackers. Keep frozen. 4. Microwave chocolate on 50% power in 30-sec. intervals, stirring in between, until melted and smooth. 5. Dip each grahamwich halfway into chocolate, then sprinkle immediately with pecans, sprinkles or strawberries and freeze until fi rm.

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PB&J BARS

ACTIVE 15 min. TOTAL 40 min. plus cooling SERVES 16

1 15.5-oz can low-sodium chickpeas, rinsed 2 Tbsp honey 2 tsp pure vanilla extract 1⁄2 cup creamy peanut butter 2⁄3 cup old-fashioned rolled oats 1⁄2 cup roasted unsalted peanuts 1 tsp baking powder 1⁄4 tsp baking soda 1⁄2 tsp Kosher salt 1⁄3 cup strawberry jam

DIRECTIONS 1. Heat oven to 350˚F. Line 9- by 9-in. pan with parchment, leaving an overhang on two sides. 2. In food processor, pulse chickpeas, honey and vanilla until smooth. Add peanut butter and pulse to incorporate, scraping side as necessary. 3. In small bowl, mix together oats, peanuts, baking powder, baking soda and salt. Add to food processor and pulse a few times until combined but chunky. Transfer 1 cup dough to bowl and set aside. 4. Press remaining dough evenly into prepared pan. Gently spread jam on top, then crumble reserved dough over jam. Bake until edges just pull away from pan and top is set and light golden brown, 20 to 30 min. 5. Let cool at least 15 min. in pan. Then, using parchment overhangs, transfer to wire rack and let cool completely. To serve, cut into 16 squares.

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NO-BAKE CHOCOLATE BROWNIES

ACTIVE 15 min. TOTAL 35 min. includes freezing SERVES 16

1 9-oz pkg. chocolate wafer cookies (we used Nabisco® Famous Wafers) 6 oz bittersweet chocolate, melted and cooled 3⁄4 cup dulce de leche or salted caramel sauce (about 71⁄2 oz) 1⁄2 tsp pure vanilla extract 1⁄4 tsp Kosher salt 3⁄4 cup hazelnuts, toasted and chopped Flaky sea salt, for sprinkling

DIRECTIONS 1. Line 9- by 9-in. pan with nonstick foil. 2. In food processor, pulse cookies into ﬁ ne crumbs. Add chocolate, dulce de leche, vanilla and Kosher salt; pulse, occasionally scraping bowl, until smooth. 3. Transfer to prepared pan and press in even layer. Scatter hazelnuts evenly over top and press into mixture, then sprinkle with sea salt. Freeze until ﬁ rm, at least 20 min. Serve immediately, cut into squares, or cover and refrigerate up to 3 days.

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ORANGE-THYME PARKER HOUSE ROLLS

ACTIVE 35 min. TOTAL 1 hr 10 min plus rising SERVES 16

1 cup whole milk 1 pkg. (21⁄4 tsp) active dry yeast 2 Tbsp honey 23⁄4 cups all-purpose ﬂ our 11⁄2 tsp Kosher salt 6 Tbsp unsalted butter, at room temp, divided Oil, for bowl and pan 2 tsp fresh thyme leaves 2 tsp ﬁ nely grated orange zest Flaky sea salt (optional)

DIRECTIONS 1. In small bowl, heat milk in microwave until 110˚F, about 1 min. Stir in yeast and honey and let sit until frothy, about 10 min. 2. Meanwhile, in medium bowl, whisk together fl our and Kosher salt. Make well in center and add milk mixture and 3 Tbsp butter. Using wooden spoon, gently stir just until incorporated (mixture will look shaggy). Transfer to lightly fl oured work surface and knead until smooth, 1 to 2 min. 3. Transfer dough to lightly oiled large bowl and cover with plastic wrap. Set in warm place and let rise until doubled in volume, about 45 min. Lightly oil 9- by 9-in. pan. Melt remaining 3 Tbsp butter and combine with thyme and orange zest. 4. Divide dough in half. Working with 1 half at a time (keeping other half covered), roll into 12-by 4-in. rectangle. Brush dough with 1 Tbsp thyme butter. Cut crosswise into eight 1 1⁄2-in.- wide strips. Fold over and arrange seam side down in prepared pan. Repeat with remaining half of dough. 5. Cover with plastic wrap and let rise until doubled in size, about 30 min. 6. Heat oven to 350˚F. Bake until puff ed and light golden brown, 28 to 30 min. Brush with remaining Tbsp butter mixture; sprinkle with sea salt if desired.

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ROASTED CORN PUDDING WITH BARBECUE CHICKEN

ACTIVE 40 min. TOTAL 1 hr. SERVES 8

8 ears corn, shucked 1 Tbsp olive oil 1 small onion, chopped Kosher salt 2 cups heavy cream 1 large egg 1 large egg yolk 2 Tbsp fresh tarragon, chopped, plus leaves for topping 8 small chicken legs, split 1⁄2 cup prepared barbecue sauce

DIRECTIONS 1. Heat grill to high and heat oven to 400˚F. Grill 4 ears corn until charred on all sides, about 5 min. total. Transfer to cutting board. Reduce grill to medium. 2. Cut charred kernels oﬀ cobs and set aside (about 2 cups). Cut kernels oﬀ remaining 4 ears corn (about 21⁄2 cups). Heat oil in medium saucepan on medium. Add onion, raw kernels, and 1⁄2 tsp salt and cook, stirring occasionally, until tender, about 5 min. 3. Add cream, bring to a boil, then lower heat and simmer until cream is reduced by one-third and mixture has thickened, about 15 min. Using immersion blender, puree corn mixture until mostly smooth. With blender running, add egg and yolk; blend to combine. 4. Fold in charred corn and tarragon, then transfer to 9- by 9-in. pan. Bake until pudding is set and top is beginning to brown, 15 to 20 min. Sprinkle with tarragon leaves. 5. Meanwhile, season chicken with 1⁄2 tsp each salt and pepper and grill, covered, turning occasionally, 18 min. Uncover and continue grilling, basting with barbecue sauce, until chicken is cooked through, 5 to 7 min. more.

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VEGETARIAN LASAGNA WITH SPINACH & BROCCOLI

ACTIVE 40 min. TOTAL 50 min. SERVES 4

1 10-oz pkg. frozen leaf spinach, thawed 1 10-oz pkg. frozen broccoli ﬂ orets, thawed 1 16-oz container part-skim ricotta 2 cloves garlic, pressed 1⁄2 cup fresh basil, chopped 6 oz part-skim mozzarella, grated (about 11⁄2 cups), divided 1⁄4 cup plus 2 Tbsp grated Pecorino Romano cheese, divided 11⁄2 cups marinara sauce 6 no-boil lasagna noodles

DIRECTIONS 1. Heat oven to 425˚F. Squeeze spinach of excess moisture and pat broccoli as dry as possible. Chop both and place in large bowl. Add ricotta, garlic, basil, 1 cup mozzarella and 1⁄4 cup Pecorino. Mix to combine. 2. Spread 1⁄2 cup marinara on bottom of 9- by 9-in. pan. Top with 2 noodles. Spread one-third (about 1⁄3 cup) of remaining sauce over top. Dollop with one-third (about 1 cup) of ricotta mixture. Repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture. 3. Sprinkle with remaining 1⁄2 cup mozzarella and 2 Tbsp Pecorino, cover tightly with oiled piece of foil (to prevent sticking) and bake 15 min. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 min.

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