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2 tablespoons olive oil

¼ cup finely chopped onion

Coarse salt and freshly ground pepper

7 tablespoons all-purpose flour, plus more for shaping

¾ cup whole milk

6 tablespoons finely chopped serrano ham

1/3 cup plus ¼ cup grated Manchego cheese (about 1¾ ounces)

3 large eggs

1½ cups fresh bread crumbs

Vegetable oil, for frying

Fresh flat-leaf parsley sprigs, for garnish

1. Heat the butter and oil in a medium saucepan over medium heat until the butter has melted. Add the onion; season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the flour; cook, stirring, 1 minute. Whisk in the milk, and cook, whisking, 3 minutes. Whisk in the ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread the mixture onto a baking sheet, and let cool completely. The mixture can be refrigerated in an airtight container up to 2 days.

2. Whisk together the eggs in a shallow dish. Stir together the bread crumbs and remaining ¼ cup cheese in another shallow dish. Scoop tablespoons of the cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in the beaten egg, then in the bread crumb mixture. Transfer to a parchment-lined baking sheet.

3. Heat 2½ inches oil in a large, heavy stockpot until it registers 375°F on a deep-fry thermometer. Working in batches to avoid crowding, fry the croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust the heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

fried herbed almonds

MAKES 2 CUPS

These crunchy thyme-flecked nuts are delicious served with sherry and slices of Manchego cheese.

3 tablespoons extra-virgin olive oil

2 cups whole blanched almonds

2 tablespoons fresh thyme leaves

Coarse salt and freshly ground pepper

1. Heat the oil in a large skillet over medium heat. Add the almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.

2. Stir in the thyme leaves. Remove from the heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. The almonds can be stored in an airtight container at room temperature up to 2 weeks.

tamari and maple roasted almonds

MAKES 2 CUPS

These tangy glazed nuts go perfectly with a glass of sherry.

10 ounces whole shelled almonds (2 cups)

¼ cup reduced-sodium tamari

3 tablespoons pure maple syrup

Nonstick cooking spray

1. Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.

2. In a medium bowl, combine the tamari and maple syrup. Add the almonds, and toss until thoroughly coated. Lightly cover the baking sheet with cooking spray, and spread the almonds evenly on the sheet.

3. Roast in the oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean baking sheet and spread out the almonds, separating them so the nuts don’t touch. Let cool before serving.

FIT TO EAT RECIPE PER SERVING: 306 CALORIES, 24 G FAT, 0 MG CHOLESTEROL, 17 G CARBOHYDRATE, 401 MG SODIUM, 11 G PROTEIN, 6 G FIBER

smoky cashews

MAKES 2 CUPS

2 cups unsalted cashews (about 9 ounces)

2 tablespoons finely chopped fresh rosemary

1 teaspoon smoked hot paprika

2 tablespoons light brown sugar

2 teaspoons coarse salt

1 tablespoon unsalted butter, melted

Preheat the oven to 350°F. Spread the cashews in a single layer on a rimmed baking sheet. Toast in the oven, stirring once or twice, until golden, 10 to 12 minutes. Toss with the remaining ingredients. Serve warm or at room temperature.

soups

AND

stews

beef shin and carrot stew

SERVES 6

6 beef shins (10 to 12 ounces each)

Coarse salt and freshly ground pepper

All-purpose flour, for dredging

3 sprigs fresh parsley

3 sprigs fresh thyme

7 whole allspice

10 whole black peppercorns

¼ cup plus 2 tablespoons extra-virgin