PG tested

I used El Rey 58.5 percent dark chocolate for both the cupcakes and the glaze. -- China Millman

For the cupcakes

• 1 ounce semisweet chocolate, finely chopped
• 1/2 cup hot brewed coffee
• 1 cup sugar
• 3/4 cup plus 1 tablespoon unbleached all-purpose flour
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup canola oil
• 1/2 cup well-stirred plain whole-milk yogurt (not low-fat or nonfat)
• 1/4 teaspoon vanilla extract

For the glaze

• 8 ounces bittersweet chocolate, finely chopped

Preheat the oven to 300 degrees. Line the wells of a standard-sized muffin tin with paper liners.

Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.

In another medium bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.

Using a standing or handheld mixture, beat the egg in a large bowl on medium speed until it is pale yellow, about one minute. Add the oil, yogurt and vanilla, beating well. Gradually pour in the melted chocolate mixture, and beat to thoroughly combine. Add the dry ingredients all at once, and beat on low speed until the batter is just combined. Using a rubber spatula, scrape down the sides of the bowl and briefly stir to make sure that all dry ingredients are absorbed.

Spoon the batter into the wells of the muffin tin. Bake for 20 to 25 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Transfer the pan to a wire rack, and cool for 20 minutes before -- carefully: They're tender! -- removing the cupcakes. Allow them to cool completely before glazing.

To make the glaze, melt the bittersweet chocolate in a metal or glass bowl set over a pan of gently simmering water. Stir frequently to prevent scorching. When the chocolate is completely smooth, it's ready. Working with one cupcake at a time, spoon a heaping teaspoonful of melted chocolate on top. Tilt and rotate the cupcake to coax the chocolate out to the edge. The top of the cupcake should be entirely covered with a thin layer of chocolate. Spoon on more chocolate as needed.

Set the cupcakes aside at room temperature until ready to serve, at least an hour. Makes 12 cupcakes.

Note: Stored in an airtight container at room temperature, these cupcakes are even better the second day.

-- "A Homemade Life: Stories and Recipes From My Kitchen Table" by Molly Wizenberg (Simon & Schuster, 2009)

PG Tested

-- I like to use an ice cream scoop to form meatballs, to ensure that they're all the same size. If you freeze the meatballs, cook them by letting them defrost at room temperature for about 45 minutes to an hour, browning in a pan as instructed, then finishing them in a 350 degree oven, ideally on a wire rack set in a baking sheet. -- China Millman

For the yogurt sauce

• 1 cup plain yogurt (not low fat or nonfat)
• 3 tablespoons lemon juice
• 1 medium clove garlic, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

For the meatballs

• 1/2 cup minced yellow onion
• 1/4 cup chopped fresh cilantro leaves
• 1/2 cup chopped pine nuts
• 1/2 cup golden raisins, halved or coarsely chopped if large
• 1/2 cup fine bread crumbs
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon freshly ground black pepper
• 1 pound ground turkey (half breast meat, half thigh meat)
• About 4 tablespoons olive oil

First make the yogurt sauce. In a small bowl, combine yogurt, lemon juice, garlic, cumin and salt and whisk to combine. Set aside at room temperature to let the flavors develop while you make the meatballs.

To make the meatballs, combine onion through black pepper in a large bowl. Add the ground meat and, using your hands, break it up into small chunks. Then massage and gently knead the meat to incorporate the ingredients. Mix until combined, but do not overmix: meat gets tough easily. With damp hands, gently pinch off hunks of the mixture and roll into 1 1/2-inch balls. Set aside on a large plate. (Raw meatballs can be covered and refrigerated for up to 1 day. Or place them, not touching, on a rimmed baking sheet and freeze until hard, then transfer them to a heavy-duty plastic bag and freeze for up to 2 weeks.)

Warm 2 tablespoons of the oil in a heavy large skillet over medium heat. Add about half of the meatballs, taking care not to crowd them. As they begin to color, turn them gently with tongs and lightly shake the pan to roll them around, so they get some color on every side. Don't worry if a few of the pine nuts fall out into the pan; that happens. The meatballs are ready when they're evenly browned and feel pleasantly firm, but not rock-hard. You can also cut one or two of them in half, if you like, to make sure they're cooked through.

Transfer the finished meatballs to a plate lined with paper towel. If the skillet looks dry, add the remaining two tablespoons oil. Cook the remaining meatballs.

Serve hot, warm, or at room temperature, with the yogurt sauce.

Yield: About 30 small meatballs, enough for 4 servings.

-- "A Homemade Life: Stories and Recipes From My Kitchen Table" by Molly Wizenberg (Simon & Schuster, 2009).

PG Tested

Ms. Wizenberg suggests serving these warm over oatmeal or ice cream, or cool over Greek yogurt.

• 1 small orange or tangerine, preferably seedless, or 1/2 small orange and 1/2 lemon
• 1 pound best-quality pitted prunes
• 1 cinnamon stick

Cut the orange in half from stem to tip, and then slice it very thinly, peel and all. If it has seeds, pick them out as you go. Put the orange slices in a medium saucepan with the prunes and the cinnamon stick, and add water to just cover. Place over medium heat. Bring to a gentle simmer and cook, adjusting the heat as needed so that the liquid barely trembles, for 30 to 45 minutes, or until the prunes are tender, the orange slices are soft and glassy, and the liquid in the pan is slightly syrupy. Remove the cinnamon stick, cool slightly, and serve. Or let the prunes cool to room temperature and then store them in a sealed container in the refrigerator for up to a week.

Yield: About 10 servings

-- "A Homemade Life: Stories and Recipes From My Kitchen Table" by Molly Wizenberg (Simon & Schuster, 2009).