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A
Afghan Dumplings with Lamb Kofta and Yogurt Sauce, 193–95
Aioli, Roasted Garlic–Orange, 223
Almond(s)
Cake with Orange Flower Water Syrup, 33–34
Marcona, and Smoked Paprika Vinaigrette, Roasted Broccoli with, 159–61
and Tangerine Shortbread Tart, 171–73
Appetizers
Baked Ricotta and Goat Cheese with Candied Tomatoes, 261–63
Butternut Squash and Roasted Garlic Galette, 55–58
Chèvre Devils, 62–65
Crispy Spice-Brined Pecans, 120–21
Fig and Blue Cheese Savouries, 77–78
Korean Fried Chicken Wings, 13–14
Morel Crostini, 197–99
Okonomiyaki, 229–31
Roasted Fennel and White Bean Dip, 123–24
Sweet-and-Spicy Calamari, 207–9
Apple(s)
Caramelized, Vinaigrette, Not-Too-Virtuous Salad with, 117–18
Currant, and Fennel Relish, Crispy Delicata Rings with, 59–61
Ginger Torte, 51–54
Louisa’s Cake, 177–79
Artichokes
Pan Bagnat: Le French Tuna Salad Sandwich, 16–18
Asparagus, Shaved, and Mint Salad, 211–12
Aunt Mariah’s Lemon Sponge Cups, 133–34
B
Bacon
Corn Salad with Cilantro and Caramelized Onions, 253–55
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette, 117–18
Sweet Potato and Pancetta Gratin, 86–87
Vinaigrette, Creamy Potato Soup with, 147–48
Baked Ricotta and Goat Cheese with Candied Tomatoes, 261–63
Bean(s)
Haricots Verts à la Dijonnaise, 235–37
Mujaddara with Spiced Yogurt, 101–3
Pan Bagnat: Le French Tuna Salad Sandwich, 16–18
White, and Roasted Fennel Dip, 123–24
Beef
Flank Steak on Texas Toast with Chimichurri, 247–49
Short Rib Ragu, 109–12
Skewers, Herbed, with Horseradish Cream, 189–91
Beets and Greens, Warm Orzo Salad with, 80–82
Berries
Hanukkah Churros, 71–73
Raspberry Custard Cups, 241–43
Birthday Cake, Grown-Up, 186–88
Biryani, Tamatar (Tomato Rice), 126–28
Black Mustard and Cumin Seed, Roasted Radish and Potato Salad with, 9–11
Blue Cheese and Fig Savouries, 77–78
Boozy Watermelon Rosemary Lemonade, 244
Bourbon
Kentucky Hot Toddy, 99
State Fair Cream Puffs, 257–60
Braised Pork Belly Tacos with Watermelon, Jicama, and Jalapeño Salsa, 251–52
Bread Crumbs, Gremolata, Roasted Cauliflower with, 19–20
Breads
Butternut Sage Scones, 47–49
Crispy Salt-and-Pepper French Toast, 23–24
Heavenly Oatmeal Molasses Rolls, 89–91
Morel Crostini, 197–99
Breakfast dishes
Crispy Salt-and-Pepper French Toast, 23–24
Louisa’s Cake, 177–79
Salvadoran Breakfast Cakes (aka Quesadillas), 232–34
Warm Custard Spoon Bread, 83–84
Broccoli, Roasted, with Smoked Paprika Vinaigrette and Marcona Almonds, 159–61
Burgers, Shrimp, with Roasted Garlic–Orange Aioli, 221–23
Burnt Caramel Pudding, 155–58
Buttercream Icing, Chocolate, 186–88
Buttermilk Dressing, Dilled Crunchy Sweet Corn Salad with, 239–40
Butternut Squash
and Roasted Garlic Galette, 55–58
Sage Scones, 47–49
Wedges, Caramelized, with Sage Hazelnut Pesto, 36–38
C
Cabbage
Okonomiyaki, 229–31
Cajeta, Coconut, and Chocolate Fondue, 149–51
Cajun Shrimp, Flamin’, 183–85
Cakes
Almond, with Orange Flower Water Syrup, 33–34
Aunt Mariah’s Lemon Sponge Cups, 133–34
Clementine Pound, 137–39
Ginger Apple Torte, 51–54
Grown-Up Birthday, 186–88
Louisa’s, 177–79
Salvadoran Breakfast (aka Quesadillas), 232–34
Calamari, Sweet-and-Spicy, 207–9
Candied Pecans, 62–65
Caramel
Burnt, Pudding, 155–58
Coconut Cajeta and Chocolate Fondue, 149–51
Caramelized Apple Vinaigrette, 117–18
Caramelized Butternut Squash Wedges with Sage Hazelnut Pesto, 36–38
Caramels, Salted Pumpkin, 25–27
Cardamom
Clementine Pound Cake, 137–39
and Yogurt, Roasted Butterflied Chicken with, 175–76
Carrot, Roasted, Soup, 165–67
Cauliflower
Moorish Paella, 30–32
Roasted, with Gremolata Bread Crumbs, 19–20
Celery root
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette, 117–18
Cheddar cheese
Welsh Rarebit with Spinach, 39–40
Cheese
Baked Ricotta and Goat Cheese with Candied Tomatoes, 261–63
Blue, and Fig Savouries, 77–78
Butternut Squash and Roasted Garlic Galette, 55–58
Chèvre Devils, 62–65
Dilled Crunchy Sweet Corn Salad with Buttermilk Dressing, 239–40
Grandma DiLaura’s Ricotta Gnocchi, 181–82
Louisa’s Cake, 177–79
Morel Crostini, 197–99
Pastitsio, 105–7
Raspberry Custard Cups, 241–43
Roasted Fennel and White Bean Dip, 123–24
Salvadoran Breakfast Cakes (aka Quesadillas), 232–34
Sausage and Kale Dinner Tart, 213–17
Shaved Asparagus and Mint Salad, 211–12
Sweet Potato and Pancetta Gratin, 86–87
Warm Orzo Salad with Beets and Greens, 80–82
Welsh Rarebit with Spinach, 39–40
Chèvre Devils, 62–65
Chicken
Coffee-Brined, Late-Night, 201–2
Gong Bao (Gong Bao Ji Ding), 140–42
Hunter’s-Style, 113–15
Moorish Paella, 30–32
Roasted Butterflied, with Cardamom and Yogurt, 175–76
That Fancies Itself Spanish, with Lemons, Onions, and Olives, 143–45
Wings, Korean Fried, 13–14
Chiles
Braised Pork Belly Tacos with Watermelon, Jicama, and Jalapeño Salsa, 251–52
Gong Bao Ji Ding (Gong Bao Chicken), 140–42
Tamatar Biryani (Tomato Rice), 126–28
Chimichurri, Flank Steak on Texas Toast with, 247–49
Chocolate
Buttercream Icing, 186–88
and Coconut Cajeta Fondue, 149–51
Hanukkah Churros, 71–73
State Fair Cream Puffs, 257–60
Churros, Hanukkah, 71–73
Cilantro
and Caramelized Onions, Corn Salad with, 253–55
Chicken That Fancies Itself Spanish, with Lemons, Onions, and Olives, 143–45
and Corn, Roasted Red Pepper Soup with, 5–7
Crispy Salt-and-Pepper French Toast, 23–24
Clementine Pound Cake, 137–39
Cocktails
Boozy Watermelon Rosemary Lemonade, 244
Kentucky Hot Toddy, 99
Mulled White Wine with Pear Brandy, 95–97
Wicked Witch Martini, 28
Coconut Cajeta and Chocolate Fondue, 149–51
Coffee-Brined Chicken, Late-Night, 201–2
Condiments
Cilantro Oil, 5–7
Currant, Fennel, and Apple Relish, 59–61
Gremolata, 110
Homemade Za’atar, 93–94
Horseradish Cream, 189–91
Roasted Garlic–Orange Aioli, 223
Spicy Ketchup, 23
Watermelon, Jicama, and Jalapeño Salsa, 251–52
Yogurt Sauce, 193–95
Corn
and Cilantro, Roasted Red Pepper Soup with, 5–7
Salad with Cilantro and Caramelized Onions, 253–55
Sweet, Salad, Dilled Crunchy, with Buttermilk Dressing, 239–40
Cornmeal
Warm Custard Spoon Bread, 83–84
Cream cheese
Raspberry Custard Cups, 241–43
Cream Puffs, State Fair, 257–60
Creamy Potato Soup with Bacon Vinaigrette, 147–48
Crispy Delicata Rings with Currant, Fennel, and Apple Relish, 59–61
Crispy Salt-and-Pepper French Toast, 23–24
Crispy Spice-Brined Pecans, 120–21
Crostini, Morel, 197–99
Cucumbers
Haricots Verts à la Dijonnaise, 235–37
Cumin Seed and Black Mustard, Roasted Radish and Potato Salad with, 9–11
Currant, Fennel, and Apple Relish, Crispy Delicata Rings with, 59–61
Custard Cups, Raspberry, 241–43
D
Dates
Chèvre Devils, 62–65
Delicata Rings, Crispy, with Currant, Fennel, and Apple Relish, 59–61
Desserts
Almond Cake with Orange Flower Water Syrup, 33–34
Aunt Mariah’s Lemon Sponge Cups, 133–34
Burnt Caramel Pudding, 155–58
Clementine Pound Cake, 137–39
Coconut Cajeta and Chocolate Fondue, 149–51
Ginger Apple Torte, 51–54
Grown-Up Birthday Cake, 186–88
Hanukkah Churros, 71–73
Louisa’s Cake, 177–79
Peach Tart, 264–66
Raspberry Custard Cups, 241–43
Salted Pumpkin Caramels, 25–27
State Fair Cream Puffs, 257–60
Tangerine and Almond Shortbread Tart, 171–73
Dilled Crunchy Sweet Corn Salad with Buttermilk Dressing, 239–40
Dips
Coconut Cajeta and Chocolate Fondue, 149–51
Roasted Fennel and White Bean, 123–24
Roasted Garlic–Orange Aioli, 223
Spicy Ketchup, 23
Dressings
Bacon Vinaigrette, 147–48
Buttermilk, 239–40
Caramelized Apple Vinaigrette, 117–18
Smoked Paprika Vinaigrette, 159–61
Drinks
Boozy Watermelon Rosemary Lemonade, 244
Kentucky Hot Toddy, 99
Mulled White Wine with Pear Brandy, 95–97
A Tribute to Woody (Homemade Ginger Ale Float), 225–27
Wicked Witch Martini, 28
Dumplings
Afghan, with Lamb Kofta and Yogurt Sauce, 193–95
Grandma DiLaura’s Ricotta Gnocchi, 181–82
E
Eggs
Okonomiyaki, 229–31
Entrees
Afghan Dumplings with Lamb Kofta and Yogurt Sauce, 193–95
Braised Pork Belly Tacos with Watermelon, Jicama, and Jalapeño Salsa, 251–52
Chicken That Fancies Itself Spanish, with Lemons, Onions, and Olives, 143–45
Flamin’ Cajun Shrimp, 183–85
Gong Bao Ji Ding (Gong Bao Chicken), 140–42
Grandma DiLaura’s Ricotta Gnocchi, 181–82
Herbed Beef Skewers with Horseradish Cream, 189–91
Hunter’s-Style Chicken, 113–15
Korean Fried Chicken Wings, 13–14
Lamb Merguez, 168–70
Late-Night Coffee-Brined Chicken, 201–2
Linguine with Sardines, Fennel, and Tomato, 129–32
Moorish Paella, 30–32
Mujaddara with Spiced Yogurt, 101–3
Pastitsio, 105–7
Roasted Butterflied Chicken with Cardamom and Yogurt, 175–76
Sausage and Kale Dinner Tart, 213–17
Short Rib Ragu, 109–12
Shrimp Burgers with Roasted Garlic–Orange Aioli, 221–23
Shrimp Gumbo, 153–54
Sunday Pork Ragu, 203–6
F
Fall recipes
Almond Cake with Orange Flower Water Syrup, 33–34
Butternut Sage Scones, 47–49
Butternut Squash and Roasted Garlic Galette, 55–58
Caramelized Butternut Squash Wedges with Sage Hazelnut Pesto, 36–38
Chèvre Devils, 62–65
Crispy Delicata Rings with Currant, Fennel, and Apple Relish, 59–61
Crispy Salt-and-Pepper French Toast, 23–24
Ginger Apple Torte, 51–54
Hanukkah Churros, 71–73
Korean Fried Chicken Wings, 13–14
Moorish Paella, 30–32
Pan Bagnat: Le French Tuna Salad Sandwich, 16–18
Roasted Cauliflower with Gremolata Bread Crumbs, 19–20
Roasted Radish and Potato Salad with Black Mustard and Cumin Seed, 9–11
Roasted Red Pepper Soup with Corn and Cilantro, 5–7
Salted Pumpkin Caramels, 25–27
Variegated Spiced Latkes, 67–68
Vegetarian Mushroom Thyme Gravy, 43–45
Welsh Rarebit with Spinach, 39–40
Wicked Witch Martini, 28
Fennel
Chicken That Fancies Itself Spanish, with Lemons, Onions, and Olives, 143–45
Currant, and Apple Relish, Crispy Delicata Rings with, 59–61
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette, 117–18
Roasted, and White Bean Dip, 123–24
Sardines, and Tomato, Linguine with, 129–32
Shrimp Burgers with Roasted Garlic–Orange Aioli, 221–23
Feta cheese
Dilled Crunchy Sweet Corn Salad with Buttermilk Dressing, 239–40
Pastitsio, 105–7
Sausage and Kale Dinner Tart, 213–17
Warm Orzo Salad with Beets and Greens, 80–82
Fig and Blue Cheese Savouries, 77–78
Fish
Linguine with Sardines, Fennel, and Tomato, 129–32
Pan Bagnat: Le French Tuna Salad Sandwich, 16–18
Flamin’ Cajun Shrimp, 183–85
Flank Steak on Texas Toast with Chimichurri, 247–49
Float, Homemade Ginger Ale (A Tribute to Woody), 225–27
Fondue, Coconut Cajeta and Chocolate, 149–51
Fontina cheese
Butternut Squash and Roasted Garlic Galette, 55–58
French Toast, Crispy Salt-and-Pepper, 23–24
Fruit. See specific fruits
G
Galette, Butternut Squash and Roasted Garlic, 55–58
Garlic
Flamin’ Cajun Shrimp, 183–85
Gremolata, 110
Roasted, and Butternut Squash Galette, 55–58
Roasted, –Orange Aioli, 223
Roasted Cauliflower with Gremolata Bread Crumbs, 19–20
Gin
Boozy Watermelon Rosemary Lemonade, 244
Ginger
Apple Torte, 51–54
Korean Fried Chicken Wings, 13–14
Roasted Carrot Soup, 165–67
Syrup, 225–27
Ginger Ale Float, Homemade (A Tribute to Woody), 225–27
Gnocchi, Ricotta, Grandma DiLaura’s, 181–82
Goat Cheese
Chèvre Devils, 62–65
Morel Crostini, 197–99
and Ricotta, Baked, with Candied Tomatoes, 261–63
Sausage and Kale Dinner Tart, 213–17
Gong Bao Ji Ding (Gong Bao Chicken), 140–42
Grains
Heavenly Oatmeal Molasses Rolls, 89–91
Moorish Paella, 30–32
Mujaddara with Spiced Yogurt, 101–3
Tamatar Biryani (Tomato Rice), 126–28
Warm Custard Spoon Bread, 83–84
Grandma DiLaura’s Ricotta Gnocchi, 181–82
Gratin, Sweet Potato and Pancetta, 86–87
Gravy, Vegetarian Mushroom Thyme, 43–45
Green beans
Haricots Verts à la Dijonnaise, 235–37
Pan Bagnat: Le French Tuna Salad Sandwich, 16–18
Greens
and Beets, Warm Orzo Salad with, 80–82
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette, 117–18
Sausage and Kale Dinner Tart, 213–17
Welsh Rarebit with Spinach, 39–40
Gremolata, 110
Gremolata Bread Crumbs, Roasted Cauliflower with, 19–20
Grown-Up Birthday Cake, 186–88
Gruyère cheese
Sweet Potato and Pancetta Gratin, 86–87
Gumbo, Shrimp, 153–54
H
Hanukkah Churros, 71–73
Haricots Verts
à la Dijonnaise, 235–37
Pan Bagnat: Le French Tuna Salad Sandwich, 16–18
Hazelnut(s)
Sage Pesto, Caramelized Butternut Squash Wedges with, 36–38
Shaved Asparagus and Mint Salad, 211–12
Heavenly Oatmeal Molasses Rolls, 89–91
Herb(ed). See also specific herbs
Beef Skewers with Horseradish Cream, 189–91
Homemade Ginger Ale Float (A Tribute to Woody), 225–27
Horseradish Cream, Herbed Beef Skewers with, 189–91
Hot Toddy, Kentucky, 99
Hunter’s-Style Chicken, 113–15
I
Ice cream
A Tribute to Woody (Homemade Ginger Ale Float), 225–27
Icing, Chocolate Buttercream, 186–88
J
Jicama, Watermelon, and Jalapeño Salsa, Braised Pork Belly Tacos with, 251–52
K
Kale and Sausage Dinner Tart, 213–17
Kentucky Hot Toddy, 99
Ketchup, Spicy, 23
Korean Fried Chicken Wings, 13–14
L
Lamb
Kofta and Yogurt Sauce, Afghan Dumplings with, 193–95
Merguez, 168–70
Moorish Paella, 30–32
Pastitsio, 105–7
Late-Night Coffee-Brined Chicken, 201–2
Latkes, Variegated Spiced, 67–68
Leeks
Morel Crostini, 197–99
Lemon(s)
Boozy Watermelon Rosemary Lemonade, 244
Gremolata, 110
Kentucky Hot Toddy, 99
Onions, and Olives, Chicken That Fancies Itself Spanish, with, 143–45
Roasted Cauliflower with Gremolata Bread Crumbs, 19–20
Sponge Cups, Aunt Mariah’s, 133–34
Lentils
Mujaddara with Spiced Yogurt, 101–3
Linguine with Sardines, Fennel, and Tomato, 129–32
Louisa’s Cake, 177–79
M
Martini, Wicked Witch, 28
Meat. See Beef; Lamb; Pork
A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper, 93–94
Melon
Boozy Watermelon Rosemary Lemonade, 244
Braised Pork Belly Tacos with Watermelon, Jicama, and Jalapeño Salsa, 251–52
Merguez
Lamb, 168–70
Moorish Paella, 30–32
Mint and Shaved Asparagus Salad, 211–12
Molasses Oatmeal Rolls, Heavenly, 89–91
Moorish Paella, 30–32
Morel Crostini, 197–99
Mujaddara with Spiced Yogurt, 101–3
Mulled White Wine with Pear Brandy, 95–97
Mushroom(s)
Hunter’s-Style Chicken, 113–15
Morel Crostini, 197–99
Thyme Gravy, Vegetarian, 43–45
N
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette, 117–18
Nutella
Hanukkah Churros, 71–73
Nuts
Almond Cake with Orange Flower Water Syrup, 33–34
Caramelized Butternut Squash Wedges with Sage Hazelnut Pesto, 36–38
Chèvre Devils, 62–65
Crispy Spice-Brined Pecans, 120–21
Gong Bao Ji Ding (Gong Bao Chicken), 140–42
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette, 117–18
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds, 159–61
Shaved Asparagus and Mint Salad, 211–12
Tangerine and Almond Shortbread Tart, 171–73
Warm Orzo Salad with Beets and Greens, 80–82
O
Oatmeal Molasses Rolls, Heavenly, 89–91
Okonomiyaki, 229–31
Olives
Lemons, and Onions, Chicken That Fancies Itself Spanish, with, 143–45
Pan Bagnat: Le French Tuna Salad Sandwich, 16–18
Wicked Witch Martini, 28
Onions
Caramelized, and Cilantro, Corn Salad with, 253–55
Lemons, and Olives, Chicken That Fancies Itself Spanish, with, 143–45
Mujaddara with Spiced Yogurt, 101–3
Orange Flower Water Syrup, Almond Cake with, 33–34
Orange(s)
Kentucky Hot Toddy, 99
Late-Night Coffee-Brined Chicken, 201–2
–Roasted Garlic Aioli, 223
Orzo Salad, Warm, with Beets and Greens, 80–82
P
Paella, Moorish, 30–32
Pan Bagnat: Le French Tuna Salad Sandwich, 16–18
Pancakes
Okonomiyaki, 229–31
Salvadoran Breakfast Cakes (aka Quesadillas), 232–34
Variegated Spiced Latkes, 67–68
Pancetta
Corn Salad with Cilantro and Caramelized Onions, 253–55
and Sweet Potato Gratin, 86–87
Parmesan cheese
Grandma DiLaura’s Ricotta Gnocchi, 181–82
Pastitsio, 105–7
Roasted Fennel and White Bean Dip, 123–24
Salvadoran Breakfast Cakes (aka Quesadillas), 232–34
Shaved Asparagus and Mint Salad, 211–12
Parsley
Flank Steak on Texas Toast with Chimichurri, 247–49
Gremolata, 110
Pasta
Afghan Dumplings with Lamb Kofta and Yogurt Sauce, 193–95
Grandma DiLaura’s Ricotta Gnocchi, 181–82
Linguine with Sardines, Fennel, and Tomato, 129–32
Pastitsio, 105–7
Sunday Pork Ragu, 203–6
Warm Orzo Salad with Beets and Greens, 80–82
Pastitsio, 105–7
Peach Tart, 264–66
Peanuts
Gong Bao Ji Ding (Gong Bao Chicken), 140–42
Pear Brandy, Mulled White Wine with, 95–97
Pecans
Chèvre Devils, 62–65
Crispy Spice-Brined, 120–21
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette, 117–18
Pepper(s). See also Chiles
Dilled Crunchy Sweet Corn Salad with Buttermilk Dressing, 239–40
Roasted Red, Soup with Corn and Cilantro, 5–7
Pesto, Sage Hazelnut, Caramelized Butternut Squash Wedges with, 36–38
Pine nuts
Warm Orzo Salad with Beets and Greens, 80–82
Pork. See also Bacon
Belly, Braised, Tacos with Watermelon, Jicama, and Jalapeño Salsa, 251–52
Ragu, Sunday, 203–6
Sausage and Kale Dinner Tart, 213–17
Potato(es)
and Radish, Roasted, Salad with Black Mustard and Cumin Seed, 9–11
Roasted, A Medley of, with Homemade Za’atar and Aleppo Pepper, 93–94
Soup, Creamy, with Bacon Vinaigrette, 147–48
Sweet, and Pancetta Gratin, 86–87
Variegated Spiced Latkes, 67–68
Poultry. See Chicken
Pound Cake, Clementine, 137–39
Puddings
Aunt Mariah’s Lemon Sponge Cups, 133–34
Burnt Caramel, 155–58
Pumpkin Caramels, Salted, 25–27
Pumpkin seeds
Salted Pumpkin Caramels, 25–27
Q
Quesadillas (aka Salvadoran Breakfast Cakes), 232–34
R
Radish and Potato, Roasted, Salad with Black Mustard and Cumin Seed, 9–11
Ragu
Pork, Sunday, 203–6
Short Rib, 109–12
Raspberry Custard Cups, 241–43
Raspberry jam
Grown-Up Birthday Cake, 186–88
Relish, Currant, Fennel, and Apple, Crispy Delicata Rings with, 59–61
Rice
Moorish Paella, 30–32
Mujaddara with Spiced Yogurt, 101–3
Tomato (Tamatar Biryani), 126–28
Ricotta
Butternut Squash and Roasted Garlic Galette, 55–58
Gnocchi, Grandma DiLaura’s, 181–82
and Goat Cheese, Baked, with Candied Tomatoes, 261–63
Louisa’s Cake, 177–79
Sausage and Kale Dinner Tart, 213–17
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds, 159–61
Roasted Butterflied Chicken with Cardamom and Yogurt, 175–76
Roasted Carrot Soup, 165–67
Roasted Cauliflower with Gremolata Bread Crumbs, 19–20
Roasted Fennel and White Bean Dip, 123–24
Roasted Garlic–Orange Aioli, 223
Roasted Radish and Potato Salad with Black Mustard and Cumin Seed, 9–11
Roasted Red Pepper Soup with Corn and Cilantro, 5–7
Rolls, Heavenly Oatmeal Molasses, 89–91
Rosemary Watermelon Lemonade, Boozy, 244
S
Sage
Butternut Scones, 47–49
Hazelnut Pesto, Caramelized Butternut Squash Wedges with, 36–38
Salads
Corn, with Cilantro and Caramelized Onions, 253–55
Dilled Crunchy Sweet Corn, with Buttermilk Dressing, 239–40
Haricots Verts à la Dijonnaise, 235–37
Not-Too-Virtuous, with Caramelized Apple Vinaigrette, 117–18
Roasted Radish and Potato, with Black Mustard and Cumin Seed, 9–11
Shaved Asparagus and Mint, 211–12
Warm Orzo, with Beets and Greens, 80–82
Salsa, Watermelon, Jicama, and Jalapeño, 251–52
Salt-and-Pepper French Toast, Crispy, 23–24
Salted Pumpkin Caramels, 25–27
Salvadoran Breakfast Cakes (aka Quesadillas), 232–34
Sandwiches
Flank Steak on Texas Toast with Chimichurri, 247–49
Le French Tuna Salad: Pan Bagnat, 16–18
Welsh Rarebit with Spinach, 39–40
Sardines, Fennel, and Tomato, Linguine with, 129–32
Sauces
Horseradish Cream, 189–91
Short Rib Ragu, 109–12
Sunday Pork Ragu, 203–6
Vegetarian Mushroom Thyme Gravy, 43–45
Yogurt, 193–95
Sausage(s)
and Kale Dinner Tart, 213–17
Lamb Merguez, 168–70
Moorish Paella, 30–32
Sunday Pork Ragu, 203–6
Scallions
Afghan Dumplings with Lamb Kofta and Yogurt Sauce, 193–95
Bacon Vinaigrette, 147–48
Crispy Salt-and-Pepper French Toast, 23–24
Okonomiyaki, 229–31
Scones, Butternut Sage, 47–49
Sesame seeds
Homemade Za’atar, 93–94
Shaved Asparagus and Mint Salad, 211–12
Shellfish
Flamin’ Cajun Shrimp, 183–85
Okonomiyaki, 229–31
Shrimp Burgers with Roasted Garlic–Orange Aioli, 221–23
Shrimp Gumbo, 153–54
Sweet-and-Spicy Calamari, 207–9
Short Rib Ragu, 109–12
Shrimp
Burgers with Roasted Garlic–Orange Aioli, 221–23
Flamin’ Cajun, 183–85
Gumbo, 153–54
Okonomiyaki, 229–31
Sides
Caramelized Butternut Squash Wedges with Sage Hazelnut Pesto, 36–38
Corn Salad with Cilantro and Caramelized Onions, 253–55
Crispy Delicata Rings with Currant, Fennel, and Apple Relish, 59–61
Dilled Crunchy Sweet Corn Salad with Buttermilk Dressing, 239–40
Haricots Verts à la Dijonnaise, 235–37
A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper, 93–94
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette, 117–18
Okonomiyaki, 229–31
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds, 159–61
Roasted Cauliflower with Gremolata Bread Crumbs, 19–20
Roasted Radish and Potato Salad with Black Mustard and Cumin Seed, 9–11
Shaved Asparagus and Mint Salad, 211–12
Sweet Potato and Pancetta Gratin, 86–87
Tamatar Biryani (Tomato Rice), 126–28
Variegated Spiced Latkes, 67–68
Warm Orzo Salad with Beets and Greens, 80–82
Smoked Paprika Vinaigrette and Marcona Almonds, Roasted Broccoli with, 159–61
Soups
Potato, Creamy, with Bacon Vinaigrette, 147–48
Roasted Carrot, 165–67
Roasted Red Pepper, with Corn and Cilantro, 5–7
Spice-Brined Pecans, Crispy, 120–21
Spicy Ketchup, 23
Spinach, Welsh Rarebit with, 39–40
Spoon Bread, Warm Custard, 83–84
Spring recipes
Afghan Dumplings with Lamb Kofta and Yogurt Sauce, 193–95
Flamin’ Cajun Shrimp, 183–85
Grandma DiLaura’s Ricotta Gnocchi, 181–82
Grown-Up Birthday Cake, 186–88
Herbed Beef Skewers with Horseradish Cream, 189–91
Lamb Merguez, 168–70
Late-Night Coffee-Brined Chicken, 201–2
Louisa’s Cake, 177–79
Morel Crostini, 197–99
Roasted Butterflied Chicken with Cardamom and Yogurt, 175–76
Roasted Carrot Soup, 165–67
Sausage and Kale Dinner Tart, 213–17
Shaved Asparagus and Mint Salad, 211–12
Sunday Pork Ragu, 203–6
Sweet-and-Spicy Calamari, 207–9
Tangerine and Almond Shortbread Tart, 171–73
Squash
Butternut, and Roasted Garlic Galette, 55–58
Butternut, Wedges, Caramelized, with Sage Hazelnut Pesto, 36–38
Butternut Sage Scones, 47–49
Crispy Delicata Rings with Currant, Fennel, and Apple Relish, 59–61
Salted Pumpkin Caramels, 25–27
State Fair Cream Puffs, 257–60
Strawberries
Hanukkah Churros, 71–73
Sumac
Homemade Za’atar, 93–94
Pastitsio, 105–7
Summer recipes
Baked Ricotta and Goat Cheese with Candied Tomatoes, 261–63
Boozy Watermelon Rosemary Lemonade, 244
Braised Pork Belly Tacos with Watermelon, Jicama, and Jalapeño Salsa, 251–52
Corn Salad with Cilantro and Caramelized Onions, 253–55
Dilled Crunchy Sweet Corn Salad with Buttermilk Dressing, 239–40
Flank Steak on Texas Toast with Chimichurri, 247–49
Haricots Verts à la Dijonnaise, 235–37
Okonomiyaki, 229–31
Peach Tart, 264–66
Raspberry Custard Cups, 241–43
Salvadoran Breakfast Cakes (aka Quesadillas), 232–34
Shrimp Burgers with Roasted Garlic–Orange Aioli, 221–23
State Fair Cream Puffs, 257–60
A Tribute to Woody (Homemade Ginger Ale Float), 225–27
Sunday Pork Ragu, 203–6
Sweet-and-Spicy Calamari, 207–9
Sweet Potato(es)
and Pancetta Gratin, 86–87
Variegated Spiced Latkes, 67–68
Syrup, Ginger, 225–27
T
Tacos, Braised Pork Belly, with Watermelon, Jicama, and Jalapeño Salsa, 251–52
Tamatar Biryani (Tomato Rice), 126–28
Tangerine and Almond Shortbread Tart, 171–73
Tarts
Butternut Squash and Roasted Garlic Galette, 55–58
Peach, 264–66
Sausage and Kale Dinner, 213–17
Tangerine and Almond Shortbread, 171–73
Thyme
Homemade Za’atar, 93–94
Mushroom Gravy, Vegetarian, 43–45
Tomato(es)
Candied, Baked Ricotta and Goat Cheese with, 261–63
Haricots Verts à la Dijonnaise, 235–37
Hunter’s-Style Chicken, 113–15
Rice (Tamatar Biryani), 126–28
Roasted Red Pepper Soup with Corn and Cilantro, 5–7
Sardines, and Fennel, Linguine with, 129–32
Sunday Pork Ragu, 203–6
Torte, Ginger Apple, 51–54
A Tribute to Woody (Homemade Ginger Ale Float), 225–27
Tuna Salad Sandwich, Le French: Pan Bagnat, 16–18
V
Variegated Spiced Latkes, 67–68
Vegan recipes
Boozy Watermelon Rosemary Lemonade, 244
Coconut Cajeta and Chocolate Fondue, 149–51
Crispy Delicata Rings with Currant, Fennel, and Apple Relish, 59–61
Crispy Spice-Brined Pecans, 120–21
A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper, 93–94
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds, 159–61
Roasted Carrot Soup, 165–67
Roasted Cauliflower with Gremolata Bread Crumbs, 19–20
Wicked Witch Martini, 28
Vegetables. See specific vegetables
Vegetarian recipes
Almond Cake with Orange Flower Water Syrup, 33–34
Aunt Mariah’s Lemon Sponge Cups, 133–34
Baked Ricotta and Goat Cheese with Candied Tomatoes, 261–63
Boozy Watermelon Rosemary Lemonade, 244
Burnt Caramel Pudding, 155–58
Butternut Sage Scones, 47–49
Butternut Squash and Roasted Garlic Galette, 55–58
Caramelized Butternut Squash Wedges with Sage Hazelnut Pesto, 36–38
Chèvre Devils, 62–65
Clementine Pound Cake, 137–39
Coconut Cajeta and Chocolate Fondue, 149–51
Crispy Delicata Rings with Currant, Fennel, and Apple Relish, 59–61
Crispy Salt-and-Pepper French Toast, 23–24
Crispy Spice-Brined Pecans, 120–21
Dilled Crunchy Sweet Corn Salad with Buttermilk Dressing, 239–40
Fig and Blue Cheese Savouries, 77–78
Ginger Apple Torte, 51–54
Grandma DiLaura’s Ricotta Gnocchi, 181–82
Grown-Up Birthday Cake, 186–88
Hanukkah Churros, 71–73
Haricots Verts à la Dijonnaise, 235–37
Heavenly Oatmeal Molasses Rolls, 89–91
Kentucky Hot Toddy, 99
Louisa’s Cake, 177–79
A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper, 93–94
Morel Crostini, 197–99
Mujaddara with Spiced Yogurt, 101–3
Mulled White Wine with Pear Brandy, 95–97
Peach Tart, 264–66
Raspberry Custard Cups, 241–43
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds, 159–61
Roasted Carrot Soup, 165–67
Roasted Cauliflower with Gremolata Bread Crumbs, 19–20
Roasted Fennel and White Bean Dip, 123–24
Roasted Radish and Potato Salad with Black Mustard and Cumin Seed, 9–11
Salted Pumpkin Caramels, 25–27
Salvadoran Breakfast Cakes (aka Quesadillas), 232–34
Shaved Asparagus and Mint Salad, 211–12
State Fair Cream Puffs, 257–60
Tamatar Biryani (Tomato Rice), 126–28
Tangerine and Almond Shortbread Tart, 171–73
A Tribute to Woody (Homemade Ginger Ale Float), 225–27
Variegated Spiced Latkes, 67–68
Vegetarian Mushroom Thyme Gravy, 43–45
Warm Custard Spoon Bread, 83–84
Warm Orzo Salad with Beets and Greens, 80–82
Welsh Rarebit with Spinach, 39–40
Wicked Witch Martini, 28
Vermouth
Baked Ricotta and Goat Cheese with Candied Tomatoes, 261–63
Hunter’s-Style Chicken, 113–15
Wicked Witch Martini, 28
Vinaigrettes
Bacon, 147–48
Caramelized Apple, 117–18
Smoked Paprika, 159–61
Vodka
Wicked Witch Martini, 28
W
Warm Custard Spoon Bread, 83–84
Warm Orzo Salad with Beets and Greens, 80–82
Watermelon
Jicama, and Jalapeño Salsa, Braised Pork Belly Tacos with, 251–52
Rosemary Lemonade, Boozy, 244
Welsh Rarebit with Spinach, 39–40
Whipped Cream, Bourbon-Chocolate, 257–60
Wicked Witch Martini, 28
Wildcard winners
Almond Cake with Orange Flower Water Syrup, 33–34
Aunt Mariah’s Lemon Sponge Cups, 133–34
Butternut Sage Scones, 47–49
Butternut Squash and Roasted Garlic Galette, 55–58
Chèvre Devils, 62–65
Creamy Potato Soup with Bacon Vinaigrette, 147–48
Crispy Salt-and-Pepper French Toast, 23–24
Crispy Spice-Brined Pecans, 120–21
Gong Bao (Gong Bao Ji Ding), 140–42
Grandma DiLaura’s Ricotta Gnocchi, 181–82
Grown-Up Birthday Cake, 186–88
Hanukkah Churros, 71–73
Hunter’s-Style Chicken, 113–15
Kentucky Hot Toddy, 99
Lamb Merguez, 168–70
A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper, 93–94
Pastitsio, 105–7
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds, 159–61
Roasted Butterflied Chicken with Cardamom and Yogurt, 175–76
Shrimp Gumbo, 153–54
Sweet Potato and Pancetta Gratin, 86–87
Tamatar Biryani (Tomato Rice), 126–28
Warm Orzo Salad with Beets and Greens, 80–82
Welsh Rarebit with Spinach, 39–40
Wicked Witch Martini, 28
Wine, Mulled White, with Pear Brandy, 95–97
Winter recipes
Aunt Mariah’s Lemon Sponge Cups, 133–34
Burnt Caramel Pudding, 155–58
Chicken That Fancies Itself Spanish, with Lemons, Onions, and Olives, 143–45
Clementine Pound Cake, 137–39
Coconut Cajeta and Chocolate Fondue, 149–51
Creamy Potato Soup with Bacon Vinaigrette, 147–48
Crispy Spice-Brined Pecans, 120–21
Gong Bao (Gong Bao Ji Ding), 140–42
Heavenly Oatmeal Molasses Rolls, 89–91
Hunter’s-Style Chicken, 113–15
Kentucky Hot Toddy, 99
Linguine with Sardines, Fennel, and Tomato, 129–32
A Medley of Roasted Potatoes with Homemade Za’atar and Aleppo Pepper, 93–94
Mujaddara with Spiced Yogurt, 101–3
Mulled White Wine with Pear Brandy, 95–97
Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette, 117–18
Pastitsio, 105–7
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds, 159–61
Roasted Fennel and White Bean Dip, 123–24
Short Rib Ragu, 109–12
Shrimp Gumbo, 153–54
Sweet Potato and Pancetta Gratin, 86–87
Tamatar Biryani (Tomato Rice), 126–28
Warm Custard Spoon Bread, 83–84
Warm Orzo Salad with Beets and Greens, 80–82
Y
Yogurt
Buttermilk Dressing, 239–40
and Cardamom, Roasted Butterflied Chicken with, 175–76
Sauce and Lamb Kofta, Afghan Dumplings with, 193–95
Spiced, Mujaddara with, 101–3
Z
Za’atar, Homemade, 93–94