Ben and Karen owned and cooked at the Magnolia Grill, the much-loved restaurant in Durham, North Carolina.
Originally appeared: March 2009.2 dozen sandwich cookies.1/4 cup plus 1 tablespoon granulated sugar.
1 1/2 sticks cold unsalted butter, cubed.About 1/2 cup apricot jam.7 ounces almond paste.
3/4 cup confectioners’ sugar.5 ounces bittersweet chocolate, chopped.
24 walnut halves, toasted.
In a food processor, pulse the flour with the granulated sugar and salt.Combine red onion slices and 1 cup hot water in a medium bowl; stir 30 seconds.
Drain and rinse onions in a strainer with cold running water.Return onions to bowl, and stir in vinegar, 1/2 cup cold water, sugar, and salt until well combined.
Set aside.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.Arrange coals for two-zone cooking: Bank coals along half of bottom grate of charcoal grill.
(Editor: Smart Tripods)