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This is a hearty fall pasta that is very easy to execute using store bought duck legs confit and tomato sauce, although doing those things from scratch always makes the dish turn out better.

• 2-3 duck legs confit
• 2-3 cups marinara sauce
• 3-4 cups shaved brussel sprouts
• 1 lb pasta
• shaved Parmigiano-Reggiano to garnish

Remove and shred meat from the duck legs, leaving some larger pieces (this is easiest when the are warm). Add to sauce, simmer, and adjust seasonings.

Saute shaved brussel sprouts in butter and/or olive oil over high heat until browned nicely but still maintain some crunch.

Cook pasta until just under al dente.  Add to duck ragu to finish.  Top with brussel sprouts and cheese.

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I was told by our waitress at Mexicana Mama the other night that for their warm Habanero Salsa they simply roast tomatoes, onion, and garlic, blend with canned habanero peppers, and use soy oil to emulsify.  I’ve been looking everywhere in NYC for soy oil and I have yet to come across it, so I ended up using grapeseed oil, which is similar to soy in that it has a neutral flavor and high smoking point.  I also used fresh habaneros instead of canned.

• 1 small yellow onion
• 3-4 garlic cloves
• 3-4 fresh tomatoes or 1 small can of whole peeled tomatoes
• 1-4 habanero peppers, depending on how spicy you want the salsa
• ~1/3 cup soy or grapeseed oil

Roast onion, garlic, tomatoes, and peppers at 425 for about 20-25 minutes.

Blend and add oil slowly.  Taste for salt and pepper.

Server warm.

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• 1 head of garlic
• 1 t Piment d’ Espelette (or cayanne)
• 1 t ground nutmeg
• 1 t cardamon
• 1/2 lb thinly sliced bacon, sauteed
• 1/3 cup cup crumbled goat cheese
• 1/2 cup spiced nuts

Start by roasting the garlic.  Cut about 1/3 off the top of the head of garlic and place on tin foil.  Sprinkle Piment d’ Espelette (or cayenne pepper), ground nutmeg, and ground cardamon on top.  Drizzle with olive oil and bake at 350 for about 40 minutes, until garlic is very soft and caramelized.

Blend the garlic with the juice of a small lemon and a few tablespoons of chopped fresh thyme. Drizzle olive oil while blending unit you reach the desired consistency — should be about 1/2 cup.  Add salt and pepper to taste.

Toss the salad dressing with fresh spinach and top with warm bacon, goat cheese, and warm spiced nuts.

Union Square Cafe has the best bar nuts of all time.  These are aren’t a perfect replica and slightly spicier, but not too far from the original.

• 4 cups unsalted almonds
• 2 T melted butter
• 3 t brown sugar
• 3 T fresh finely chopped rosemary or thyme
• 1 t ground cardamon
• 1-3 t cayenne and/or Piment d’ Espelette (depending how spicy you like it)
• sea salt to taste

Melt butter with spices and herbs, toss with nuts, and bake at 350 for 10-15 minutes.