Winter is citrus season, so let these orange-infused cookies snap you out of any seasonal doldrums and brighten your day. This recipe is inspired by a favorite orange olive oil cake that is made with polenta. Olive oil replaces butter in the cookie dough, which results in a soft and chewy cookie, mildly redolent with the oil. Stoneground cornmeal is added to the flour mix to deliver satisfying crunch to every bite without compromising the cookie’s delicate texture.

These cookies are light and delicate. Do not skimp on the orange zest, which should ripple throughout the cookie. Use a high-quality extra-virgin olive oil with a mild flavor -- nothing too grassy or peppery -- so the oil will gently perfume the cookies without overwhelming. Bake the cookies until set and the tops are crinkled, but without coloring. The texture of the cookie will be soft and chewy with firm exterior. Resist baking them until golden, which will result in a crunchy cookie with a toasty flavor that (while pleasant) will overpower the fragrance of the orange and olive oil.

Orange Olive Oil Cookies

Active time: 20 minutes

Total time: 35 minutes

Yield: Makes about 24

2 cups all-purpose flour

1/4 cup stoneground cornmeal (medium grind)

1 teaspoon kosher salt (or 1/2 teaspoon if using table salt)

1/2 teaspoon baking soda

1 cup granulated sugar, plus more for rolling

1/2 cup extra-virgin olive oil

1 large egg, room temperature

2 tablespoons fresh orange juice

Zest of one untreated orange

1/2 teaspoon vanilla extract

Heat the oven to 350 degrees. Line a baking sheet with parchment.

Combine the flour, cornmeal, salt and baking soda in a bowl and whisk to blend.

In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, oil, egg, orange juice, zest and vanilla. Mix on medium speed until well combined, about 30 seconds. Add the dry ingredients and mix until the dough comes together.

Put 2 to 3 tablespoons sugar in a small shallow bowl.

Scoop out and gently shape 1 tablespoon-sized balls of dough. Roll in the sugar, then arrange on the baking sheet about 2 inches apart and press gently to slightly flatten.

Bake until the tops of the cookies are crinkled without coloring, about 12 minutes. Transfer the pan to a rack and let the cookies cool completely.

Store the cookies in an airtight container for up to 3 days or freeze for up to one month.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

It would be inaccurate to call this nourishing soup an authentic Vietnamese pho. The essence of pho is a daylong-simmered broth, typically made from beef or chicken bones. A handful of whole spices, such as star anise, cinnamon, cloves and coriander, mingle with the stock, infusing the soup with layers of flavor and fragrance. The broth is then ladled into deep, wide bowls filled with rice noodles and strips of beef, chicken or perhaps tofu. A slew of fresh garnishes and bowls of spicy condiments accompany the soup, ready for dipping and scattering over the steamy bowl.

It’s understandable that a piping hot bowl of pho is a crave-able meal, especially on a cold winter evening. It’s also predictable that cravings can strike unannounced and without mercy, inconsiderate of convenience and when you are least prepared. In these urgent moments, the solution is to improvise.

This simple soup is an easy weeknight dish that mimics a pho without the loving labor of time that would make it truly authentic. It relies on a prepared or store-bought stock simmered with a few toasted aromatics to build flavor in a quickly assembled soup. You might call it a faux pho.

For this soup, use a good-quality prepared chicken stock or bone broth. For the meat, you can cook and shred chicken meat or rely on leftovers. Don’t skimp on the fresh garnishes, which are an important component of the soup: crisp bean sprouts, leafy herbs and fresh chiles, along with squirts of lime, Sriracha and hoisin provide freshness and heat to the heady broth. In pho terms, it may not be the real deal, but for an easy weeknight dinner, it’s a satisfying and slurp-worthy alternative.

Vietnamese Chicken and Rice Noodle Soup

Active Time: 45 minutes

Total Time: 45 minutes

Yield: Serves 4

1 tablespoon neutral oil, such as grapeseed

1 large yellow onion, coarsely chopped

1 (2-inch) knob of fresh ginger, coarsely chopped

6 cloves

2 star anise

1 (2-inch) stick cinnamon

1 teaspoon whole coriander seeds

1/2 teaspoon whole black peppercorns

6 cups chicken stock

1 tablespoon fish sauce

1 tablespoon light brown sugar

1 teaspoon kosher salt

8 ounces vermicelli rice noodles

2 to 3 cups shredded cooked chicken meat

3 scallions, white and green parts thinly sliced

1/4 cup fresh cilantro leaves

Garnishes:

Sliced red or green jalapeno peppers

Mung bean sprouts

Fresh mint, cilantro, and/or Thai basil leaves and sprigs

Lime wedges

Sriracha

Hoisin sauce

Heat the oil in a Dutch oven over medium heat. Add the onion and

ginger and saute until the onions begin to brown in spots, about 5 minutes. Add the cloves, star anise, cinnamon stick, coriander seeds and peppercorns and saute until fragrant, about 1 minute. Stir in the stock, fish sauce, brown sugar and salt and bring to a boil. Reduce the heat to low, partially cover the pot and simmer for 30 minutes.

While the soup is simmering, cook and drain the noodles according to the package directions.

Strain the soup through a fine-mesh strainer into a clean pot. Add the chicken to the soup and simmer over medium-low until warmed through, about 5 minutes. Taste the soup and adjust the seasoning if needed.

Divide the noodles between large serving bowls. Sprinkle an even amount of scallions and cilantro over the noodles. Ladle the soup into the bowls. Serve with the garnishes.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Following the season of rich holiday dinners, it’s refreshing to launch into the new year with bright and steamy Asian soups. Curries, pho and ramen are examples of comforting Asian bowl foods. Swirling with slurpy noodles and heady spices, they provide crave-able dinners that jolt the senses and wake the palate from any lingering food comas.

Ramen is a noodle soup that originated in China and was imported to Japan, where it is a popular dish. This homemade version brims with wilted greens and mushrooms on a slick of noodles, swimming in a gingery, garlic-infused broth. It’s not precisely authentic, but that is the point. With a few key staples, such as soy sauce, ginger and mirin, you can create a satisfying rendition in your kitchen that will hit all the right notes to satisfy a winter craving -- without putting on your snow boots.

Use this recipe as a template. Other vegetables, such as carrots, kale and bok choy, can be added. Chicken or tofu can be substituted for the pork: Simply follow the recipe for the marinade and switch out the protein. Then roast or pan-fry the chicken or tofu before adding to the soup.

Pork Ramen

Active time: 45 minutes

Total time: 45 minutes, plus marinating time

Yield: Serves 4

Marinade:

2 tablespoons soy sauce

1 large garlic clove, grated

1 tablespoon mirin or sake

1 tablespoon toasted sesame oil

2 teaspoons brown sugar

1 pork tenderloin, about 1 pound

Soup:

1 tablespoon oil

4 cloves garlic, minced or pushed through a press

1 tablespoon finely grated peeled fresh ginger

1/4 teaspoon crushed red pepper flakes

6 cups chicken stock

3 scallions, white and green parts divided, white parts cut into matchsticks, green parts chopped and set aside for garnish

3 tablespoons soy sauce or tamari

2 tablespoons mirin

1 teaspoon Asian hot sauce, such as Sriracha

6 ounces shiitake mushrooms, ends trimmed, sliced 1/4-inch thick

4 cups packed baby spinach leaves, about 4 ounces

4 portions dried or fresh ramen noodles

4 eggs, cooked to a jammy consistency, peeled and halved (optional)

Sesame seeds for garnish

Chili sauce

Whisk the marinade ingredients in a small bowl. Place the pork in a baking dish, pour the marinade over and turn to coat thoroughly. Marinate for at least 1 hour or overnight, turning occasionally. Remove from the refrigerator 15 minutes before roasting.

Heat the oven to 350 degrees. Roast the tenderloin until an instant-read thermometer inserted into the center of the meat registers 145 degrees, about 20 minutes, depending on the thickness. Let rest for about 10 minutes, then cut into 1/4-inch slices.

While the pork is roasting, prepare the soup. Heat 1 tablespoon oil in a pot over medium heat. Add the garlic, ginger and crushed red pepper and saute until fragrant, about 1 minute. Add the chicken stock, white scallions, soy sauce, mirin and hot sauce. Bring to a boil and simmer, partially covered, over medium-low heat for about 20 minutes. Add the mushrooms and continue to simmer until soft, 6 to 8 minutes more.

While the soup is simmering, steam the spinach until wilted. Squeeze any excess liquid from the spinach and set aside.

In a separate pot, cook the ramen noodles according to the package instructions. Drain, then divide the noodles among four serving bowls.

Ladle the soup into the bowls, just covering the noodles. Arrange the pork and spinach over the noodles. Drizzle with any collected juices from the meat. Top with more broth as desired. Add eggs around dish, if using. Garnish with the green scallions and sesame seeds. Serve with chili sauce.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood