La Brea Tar Pit Chicken Wings

Makes 48 hors d'oeuvres

Active Time: 15 minutes

Start to Finish: 2 hours

"It's easy to understand why chicken wings are so popular (as if all that crisp skin weren't enough of a reason). Economical and sold in just about every market, they capture the essence of relaxed entertaining: it's hard to stand on ceremony while eating with your fingers. Anyone who has ever visited the La Brea tar pits in Los Angeles will understand how this great-tasting hors d'oeuvre got its name. The recipe came to us from reader Metta Miller, from Boston, and it's a staff favorite."

4 pounds chicken wings, split at joint and wing tips discarded

1 cup soy sauce

1/2 cup dry red wine

1/2 cup plus 1 tablespoon sugar

1/4 teaspoon ground ginger

Put a rack in middle of oven and preheat oven to 400 degrees.

Arrange wings in one layer in a large roasting pan. Combine remaining ingredients in a small saucepan and heat over moderately low heat, stirring, until sugar is dissolved. Pour evenly over wings.

Bake for 45 minutes. Turn wings over and bake until sauce is thick and sticky, 1 hour to 1 hour and 10 minutes more. Transfer wings to a platter.

Per wing: 52 calories, 3 gm protein, 3 gm carbohydrates, 3 gm fat, 14 mg cholesterol, 1 gm saturated fat, 210 mg sodium, trace dietary fiber

Tiny Chocolate Chip Cookies

Makes about 12 1/2 dozen cookies

Active time: 45 minutes

Start to Finish: 45 minutes

"The chocolate chip cookie is an American icon, but it's never been considered refined or particularly beautiful. Until now. When it's much smaller than usual, it's somehow elevated to petit-fours status -- exquisite and almost jewel-like. And as far as taste goes, the secret ingredient in superior chocolate chip cookies is a humble one: salt. It bumps up the flavor of the chocolate and brings everything into perfect balance."

1 1/4 sticks (10 tablespoons) unsalted butter, softened

2/3 cup packed light brown sugar

3/4 teaspoon salt

1/2 teaspoon baking soda

1 large egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 1/4 cups (7 1/2 ounces) semisweet chocolate chips

Put a rack in middle of oven and preheat oven to 400 degrees.

Beat together butter, sugar, salt and baking soda in a large bowl with an electric mixer at medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. Add flour and mix at low speed until just combined. Fold in chocolate chips.

Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets. Bake in batches until golden brown, 6 to 7 minutes per batch. Transfer cookies to racks to cool.

Cook's Note: The cookies keep in an airtight container at room temperature for up to 4 days.

Per cookie: 21 calories, trace protein, 2 gm carbohydrates, 1 gm fat, 4 mg cholesterol, 1 gm saturated fat, 17 mg sodium, trace dietary fiber

Slow-Roasted Salmon With Mustard Parsley Glaze

Serves 8

Active Time: 10 minutes

Start to Finish: 40 minutes

"The technique of slow roasting gives a firm-bodied fish like salmon such a tender texture that it practically melts in your mouth. To test for doneness, look not for flakiness but for a change in appearance from translucent to opaque. Chef Sarah Stengner at the Ritz-Carlton in Chicago serves this with buttered asparagus."

3/4 stick (6 tablespoons) unsalted butter, softened

3 tablespoons fine dry bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon mustard seeds

1 tablespoon fresh lime juice

2 teaspoons Dijon mustard

1 teaspoon honey

8 (5-ounce) pieces center-cut salmon fillet, skinned

Salt to taste

1/2 teaspoon white pepper

Put a rack in middle of oven and preheat oven to 225 degrees. Butter a roasting pan large enough to hold salmon without crowding.

Stir together butter, bread crumbs, parsley, mustard seeds, lime juice, mustard and honey in a small bowl until well combined.

Arrange salmon skinned side down in roasting pan and sprinkle with salt and white pepper. Spread mustard glaze evenly over salmon.

Roast until fish is just cooked through (it will turn opaque), 25 to 30 minutes.

Per serving: 295 calories, 29 gm protein, 2 gm carbohydrates, 19 gm fat, 103 mg cholesterol, 7 gm saturated fat, 111 mg sodium, trace dietary fiber