Thanksgiving Recipes Across the United States

Try this Thanksgiving Recipes Across the United States recipe, or contribute your own.

Thanksgiving Recipes Across the United States
Thanksgiving Recipes Across the United States
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Try this Thanksgiving Recipes Across the United States recipe, or contribute your own.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 0
white meat free gluten free red meat free dairy free pescatarian
  • Carbohydrate 3515.16126775957 g
  • Cholesterol 23433.5962288079 mg
  • Fat 2923.36490550645 g
  • Fiber 385.740346687475 g
  • Protein 2313.55461191595 g
  • Saturated Fat 1054.25645271765 g
  • Serving Size 1 1 recipe (46272g)
  • Sodium 346404.520985381 mg
  • Sugar 3129.4209210721 g
  • Trans Fat 255.221540035087 g
  • Calories 49455 calories
not set

Step-by-step

Heat oven to 350 degrees.
Butter a 9-by 13-inch baking dish.
Crumble cornbread into a large bowl.
Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine Melt 8 tablespoons butter in a large sauté pan over medium heat.
Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes.
Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes.
Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes.
Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper.
Add to bread mixture and stir well to combine.
If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
Pour dressing into greased baking dish.
Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing.
Bake until top and sides are browned, 40 to 45 minutes.
Heat oven to 375 degrees.
Melt butter in a large nonstick skillet over medium-low heat.
Add onion and cook, stirring occasionally, until tender, about 7 minutes.
Stir in mushrooms, cabbage and vinegar; increase heat to medium.
Cover pan and cook 4 minutes; uncover, toss and cook 2 more minutes.
Remove vegetables from pan, season with salt and pepper to taste, and set aside.
Wipe out skillet, add olive oil and set over medium-high heat.
Add salmon and season lightly with salt and pepper.
Cook salmon 5 minutes per side; remove to a plate and let cool.
Flake salmon into large chunks and set aside.
Set a sheet of puff pastry on a lightly floured surface.
Gently roll out until it is large enough to fit a 9-inch deep-dish pie plate.
Transfer pastry to pie plate, allowing extra dough to drape over edge.
Spread brown rice over bottom of pastry.
Peel and chop the hard-boiled egg, then add to pie, followed by flaked salmon.
Sprinkle with cheese, then bread crumbs.
Mound vegetable mixture on top.
Sprinkle with parsley and drizzle cream over top.
Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie.
Brush rim of bottom pastry with water and place second sheet of pastry directly on top.
Using kitchen scissors or a paring knife, trim off excess dough.
Use a fork to crimp the edges of the pie together and help the sheets of pastry adhere.
Cut a few small slits in the top of the pie to allow steam to escape.
Brush top of pie with beaten egg.
Bake until pastry is puffed and golden brown, 35 to 40 minutes.
Set aside the zest of 1 lime (about 1 teaspoon) for garnish.
In a large saucepan, combine all the remaining ingredients with 1/4 cup water.
Bring to a simmer over medium heat, then reduce heat to low and simmer, stirring often, until thick, 10 to 15 minutes.
Remove from heat.
Transfer to a serving dish and allow to cool.
(Sauce will continue to thicken.
) Garnish with the reserved lime zest.
A day ahead of roasting, remove neck and giblets from turkey.
Mix cider, salt, lemons, bay leaves and 3 quarts water together in a large bowl or stockpot; stir to dissolve salt.
Submerge turkey in the bowl or pot, cover and refrigerate overnight or up to 24 hours.
Alternatively, put turkey and brine in two clean, unscented plastic garbage bags (one bag inside the other), tie well and place in a cooler with ice or ice packs.
When you are ready to roast, heat oven to 350 degrees.
Rinse turkey and pat dry.
Stuff apple, onion, garlic and most of the thyme into turkey.
Lift skin at neck and gently use your hand to separate skin from breast meat.
Rub half the butter under skin and slip in remaining thyme and two rosemary sprigs.
Use remaining butter to rub outside of bird, then sprinkle liberally with salt and pepper.
Set a rack into a roasting pan and place four rosemary sprigs on top of the rack.
Place bird on top of rosemary.
Add turkey neck and giblets to bottom of pan.
Take two pieces of heavy foil cut to the length of the pan.
Fold the two together to create a single sheet to tent the bird.
Transfer to oven and roast.
Roasting time will be 3 to 3 1/2 hours for an 18-pound bird.
Add 10 minutes per pound for larger birds.
Subtract 10 minutes per pound for smaller birds.
Midway through cooking time, remove giblets and neck and add wine and 1 cup water.
Twenty minutes before roasting time is complete, begin to test for doneness with a digital probe thermometer inserted at the deepest part of the thigh.
It is done when thigh registers 160 degrees.
Remove bird from oven and transfer to a serving platter.
Place roasting pan over low heat on the stovetop and add 21/2 cups stock.
Scrape all the browned turkey bits from bottom of pan.
Skim 2/3 of the fat from top of drippings and discard.
Bring drippings to a boil; reduce to a simmer.
You may wish to strain at this point to remove stray bits, but they add character to the finished gravy.
Finely chop giblets and neck meat.
Dissolve cornstarch in 1/2 cup stock.
Add slurry to drippings, stirring constantly, until thickened.
If gravy seems too thick, whisk in a bit more stock.
Add chopped egg and giblets and neck meat.
Taste and season with salt and pepper.
Heat oven to 400 degrees.
Cut the crust off the bread and tear remaining loaf into 1-inch croutons.
Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil.
Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes.
When croutons have cooled, place them in a large bowl.
Heat a large pot or Dutch oven over medium-high heat.
Add 2 tablespoons olive oil and crumble sausage into pan.
Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes.
Transfer sausage to the bowl with the croutons using a slotted spoon.
Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile.
Season with 1/2 teaspoon salt and a few grinds of black pepper.
Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
Add half the kale and the remaining 2 tablespoons olive oil to the pan.
Use tongs to turn the greens to coat them in oil and help them wilt and cook down.
When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper.
As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage.
Remove rosemary.
Add dates and stir well to combine.
Return pot to stove over high heat and carefully pour in sherry.
Boil until sherry is reduced by three-quarters, then add stock.
Boil until mixture is reduced by half, then swirl in butter until melted.
Pour hot liquid over crouton-kale mixture.
Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
Transfer stuffing to a ceramic baking dish or casserole.
Cover and bake 15 minutes in the 400-degree oven.
Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.
Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners’ sugar and salt.
Beat in flour.
Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
Heat oven to 350 degrees.
Grease a 9-inch-square pan and line with parchment paper.
Press dough evenly into bottom of pan.
Bake until crust is golden brown all over, about 30 minutes.
Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts.
Let cool, then stir in eggs, bourbon, vanilla and salt until smooth.
Stir in pecans.
Pour filling over crust.
Bake until set, 40 to 45 minutes.
Cool completely before cutting into bars.
Drizzle gravy on top or serve alongside as a dip.
Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5 minutes.
Drain and allow to cool.
Heat oven to 425 degrees.
Toss quinces with half the maple syrup and spread in a single layer in a large baking pan.
Bake 25 minutes, until tender.
Peel and trim the onions.
Quarter large ones; cut small ones in half.
Fry bacon in a large sauté pan over medium heat until browned.
Remove and drain on paper towels.
Pour off all but 2 tablespoons of the bacon fat.
Add onions to the pan and sauté on medium until lightly browned, about 6 minutes.
Cut bacon strips in 3/4-inch pieces.
Add to pan with onions.
Reduce heat to low.
Add remaining maple syrup and the vinegar.
Fold in quince.
Add nutmeg and season with salt and pepper.
Add parsley and thyme.
Gently fold ingredients together.
Cook a few minutes, then serve warm.
Heat oil in a large sauté pan.
Add onion and garlic and cook on low about 10 minutes, until soft.
Add 1 teaspoon salt and the ginger.
Stir in 4 tablespoons of the truffle butter.
Fold in the zucchini.
Cook on medium-low, stirring, until zucchini softens and most of the liquid it gives off has evaporated, about 7 minutes.
Remove from heat.
Stir in bread crumbs, parsley and mint.
Season to taste with salt and pepper.
Store in refrigerator if not using immediately.
About 3 hours before serving time, heat oven to 400 degrees.
Rub the outside of the turkey with remaining truffle butter.
Brush the inside with lemon juice.
Loosely stuff the turkey with the zucchini mixture.
Truss or skewer the cavity.
Place turkey on a roasting rack in a roasting pan.
Roast 45 minutes.
Baste with pan drippings.
Reduce heat to 350 degrees and roast about 1 hour 15 minutes longer, until an instant thermometer registers 155 degrees in the thigh.
Baste from time to time.
Remove turkey from the oven.
Scoop out zucchini stuffing, place in a serving dish and keep warm.
Let turkey rest for 20 minutes before carving.
Make gravy, if desired: Place roasting pan over medium heat.
Whisk 4 tablespoons flour into pan drippings, scraping the pan.
Whisk in 1/2 cup stock, white wine or water.
Add any juices from the carving board.
Simmer until gravy is as thick as heavy cream.
Season with salt and pepper.
Place flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend.
Add butter and pulse until mixture resembles coarse meal.
Add 2 tablespoons water.
Pulse until mixture comes together.
If necessary, add a little more water.
Turn dough onto a lightly floured surface and form into a smooth disk.
Wrap in plastic and refrigerate 1 hour.
Roll dough out on a lightly floured surface to 12 1/2 inches in diameter.
Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan.
Trim excess dough.
Refrigerate 30 minutes.
Heat oven to 375 degrees.
Line pastry with foil, then fill with pastry weights or dry beans.
Bake 8 minutes.
Remove foil and weights and bake 4 to 6 minutes longer.
Remove from oven and set aside on a cooling rack.
Reduce oven temperature to 350 degrees.
Beat eggs in a large bowl.
Add remaining ingredients, including the rest of the lemon zest and the salt.
Whisk until thoroughly blended.
Place pastry-lined tart pan on a baking sheet.
Pour in filling.
Bake 40 to 50 minutes until almost set — it will jiggle just a little in the center.
Allow to cool at least 30 minutes before removing the outside of the pan.
Serve at room temperature, with whipped cream or frozen yogurt if desired.
Rinse turkey well in cold water and pat very dry with paper towels.
Make the marinade: Combine garlic, cumin, salt and pepper in a large mixing bowl and mash the mixture together with the back of a kitchen spoon to make a kind of paste.
Stir sour orange juice (or orange and lime juices) and oil into the paste and whisk to combine.
Add oregano leaves and mix again.
Reserve 1/2 cup of marinade and put aside.
Put turkey in a roasting pan that can fit in the refrigerator and cover with remaining marinade, making sure to get a lot of it into the turkey’s open cavity.
Cover and refrigerate overnight, or for at least a few hours.
Baste a few times with marinade.
When ready to cook, heat oven to 450 degrees.
Remove turkey from marinade and place on a clean cutting board.
Discard marinade and clean roasting pan well.
Return turkey to roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper.
Place orange, lime and onion quarters in the turkey’s cavity, then truss its legs together with cotton string.
Roast turkey, uncovered, in the oven for 30 minutes.
Reduce oven heat to 325 degrees.
Baste turkey with pan juices, and add remaining marinade to the pan.
Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more.
Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Mix butter, salt and sugar in a standing mixer on low speed for 1 minute.
Add flour and mix on low speed just until ingredients come together.
Add 6 tablespoons water and mix only until dough comes together; if it doesn’t come together right away, add another tablespoon water.
Do not overmix.
Scrape mixture out onto a sheet of plastic wrap and flatten into a square.
Wrap well and refrigerate overnight.
Very lightly butter a 9-inch pie dish.
Divide dough into two equal pieces.
Refrigerate one piece while you roll out the other.
Ease the dough into the bottom edges of the pan and crimp the top edge.
Pierce the bottom in several places with a fork.
Refrigerate uncovered for several hours or overnight.
(Other dough half may be rolled out and frozen for up to 3 months.
) Heat oven to 325 degrees.
Line crust with parchment and fill with pie weights.
Place on a baking sheet and bake for 15 minutes.
Remove from oven and carefully remove pie weights and parchment.
Return crust to oven and bake 15 to 20 minutes, until lightly browned.
Let cool completely.
Increase oven temperature to 350 degrees.
Cream butter in a standing mixer fitted with the paddle, or in a food processor.
Add honey and golden syrup and cream together until smooth.
Scrape down bowl and beater.
Add vanilla, rum, nutmeg and salt and mix.
Add eggs, one at a time, beating each one until incorporated before adding next.
Fill pie shell with pecans and smooth them out to make an even layer.
Scrape in butter and egg mixture, using a rubber spatula to scrape the bowl clean.
Place on a baking sheet and bake 30 to 35 minutes, until nuts are lightly browned and filling is just about set.
The filling will puff up and may be bubbling, but it will settle as it cools.
Do not overbake; if you leave it in too long, it will crack.
Remove from oven and cool on a rack.
Serve with whipped cream or vanilla ice cream.
If using a rice cooker, combine rice and 2 1/2 cups water in the rice cooker and soak for 1 hour, then cook until tender, about 20 minutes.
If cooking on the stovetop, combine rice and 2 1/2 cups water in a large pot.
Cover, bring to a boil, then reduce the heat to low and cook 20 minutes, or until water is almost completely absorbed.
Remove from heat and let steam, covered, 15 minutes.
Drain shiitakes, then remove stems and slice caps; set aside.
In a small saucepan, combine ginger and 1 tablespoon olive oil over medium-low heat and cook 2 minutes; set aside and let steep.
In a large skillet, cook bacon over medium heat until crisp, about 8 minutes; drain fat.
In a small bowl, stir together oyster sauce and sugar, then add to the skillet with the bacon.
Stir in onion, green onions, lap cheong, char siu, chestnuts, water chestnuts, ginger oil and mushrooms.
Cook over medium-high heat until onions are translucent, about 4 minutes.
Toss mixture with the prepared rice; set aside.
Heat 2 teaspoons oil in a small nonstick skillet over medium heat.
Pour eggs into hot pan and cook until edges begin to set, about 10 seconds.
Pull omelet in from the edges toward the center of the pan and let liquid eggs flow underneath.
When eggs are mostly set, fold omelet in thirds like a letter and transfer to a cutting board.
Slice into strips.
Serve rice with slivered omelet and cilantro on top.
Place whole unpeeled potatoes in a pot.
Cover with cold water by at least 2 inches.
Bring to a boil over high heat.
As soon as water boils, set a timer and cook potatoes for 10 minutes.
Drain, cover with cold water, and let cool to room temperature.
(This can be done up to 1 day ahead.
Do not refrigerate.
) Heat oven to 425 degrees.
Combine oil, garlic and paprika in a bowl or measuring cup.
Have a pastry brush ready.
Place a potato on a large spoon.
Use a sharp knife to make 1/8-inch-thick slices in the potato, crosswise, without cutting through the bottom, so potato remains intact.
The sides of the spoon will prevent the blade from going too far down.
(Or, rest potato on counter and line up a chopstick on each side to block the knife.
) Don’t worry if the potato skin starts to shred; it will look fine after baking.
Repeat with remaining potatoes.
Place potatoes on a piece of foil and brush generously with the paprika oil, using fingers to separate slices and let oil drip down.
Sprinkle with salt, making sure that it gets between the slices.
Place on a baking sheet and bake 20 minutes.
Remove from oven and brush again with oil.
Use oven mitts to gently squeeze potato and open up the slices.
Sprinkle again with salt.
Bake 10 to 20 minutes more, until potatoes are cooked through.
Serve whole or half potatoes.
Melt butter in a 3- to 4-quart saucepan.
Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes.
Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin.
Stir in 4 cups water.
Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside.
Pureé the soup in a blender.
(You will need two shifts.
) Return the soup to saucepan and season with salt and the sugar.
Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.
Heat oven to 325 degrees and butter a 2-quart baking dish.
Purée persimmons in a food processor or blender until smooth.
Strain pulp through a fine mesh strainer into a bowl, using the back of a spoon or a spatula to push purée through.
Measure out 2 cups of pulp (discard remaining pulp).
Combine eggs, sugar and persimmon pulp in a large bowl and beat with an electric mixer on medium speed until well mixed.
Stir baking soda into buttermilk, then add to persimmon mixture and beat to combine.
In a separate bowl, sift together flour and baking powder.
Beat flour mixture into persimmon mixture in 3 batches, alternating with the cream, beginning and ending with the flour.
Stir in melted butter, salt, vanilla and cinnamon.
Transfer batter to prepared dish and bake until pudding is set, 1 hour to 1 hour 15 minutes.
Heat oven to 350 degrees.
Line one or more baking sheets with parchment.
Place flour in a bowl and whisk in the salt, cinnamon and cloves.
Set aside.
Cream butter and brown sugar together by hand or in an electric mixer.
Beat in eggs.
The mixture will not be smooth.
Dissolve the baking soda in 1 tablespoon hot water and stir it in.
Stir in the dates and nuts.
The batter will be heavy and not easy to mix.
Work in the flour mixture, about a third at a time.
If your electric mixer has a dough hook, use it for working in the flour.
Scoop heaping teaspoons of batter onto prepared baking sheet or sheets, making craggy mounds about 1 1/2 inches in diameter.
Space them about 1 1/2 inches apart; the cookies will not spread very much.
(Alternatively, for neater cookies, you can roll the batter into balls between your palms, then lightly press them down with the back of a spoon or the tines of a fork.
) Allow to sit at room temperature 30 minutes to 1 hour before baking.
Depending on the size of your oven and your baking sheets, you can form the cookies ready to bake on sheets of parchment paper on your countertop, then transfer them to baking sheets in shifts.
Bake 15 to 20 minutes, until nicely browned.
Let cool, then dust with sifted confectioners’ sugar.
If you plan to freeze some of the cookies, do not dust them with confectioners’ sugar; wait until after they thaw.
In a large pot, boil sweet potatoes in their jackets in water to cover until fork-tender, 20 to 45 minutes depending upon their size.
Drain and cool.
Heat oven to 450 degrees.
Peel potatoes and slice into 1/2-inch-thick rounds.
Place in a 9-by-13-inch baking dish or 2-quart gratin dish, overlapping slices to fit in one layer.
In a small saucepan, melt butter.
Whisk in sugar and salt until smooth.
Pour evenly over the potatoes.
Bake until potatoes look shiny and glazed, 25 to 30 minutes.
Serve hot or warm.
Heat oven to 350 degrees.
Lightly oil 2 12-cup muffin tins.
Finely crumble biscuits and cornbread into a large bowl with your hands; set aside.
Melt 8 tablespoons (1 stick) butter in a large skillet over medium-high heat.
Add onions and cook, stirring occasionally, until starting to soften, about 5 minutes.
Add celery and cook 4 more minutes.
Stir in sage and chestnuts and season with salt and pepper to taste; transfer to the bowl with biscuit and cornbread crumbs.
Melt remaining 4 tablespoons butter in skillet over medium-high heat.
Add mushrooms and cook, stirring occasionally, until they have released most of their liquid and are beginning to brown, about 8 minutes; remove to the bowl with onion mixture and crumbs.
Add eggs and 2 cups turkey broth to bowl and stir until everything is well-combined and moist.
The mixture should hold together when squeezed in your hand.
Add up to 1/2 cup more broth if mixture is too dry.
Form mixture into 3-inch balls with your hands.
Flatten balls slightly between your palms, then set them in prepared muffin tins.
Use your thumb or fingers to form a dimple in the top of each.
Fill dimples with turkey broth.
Transfer to oven and bake until the tops are browned and starting to crisp, about 40 minutes.
Serve alongside turkey, drizzled with gravy if you like, or wrap the patties individually if serving as a portable snack.
Cut mirlitons in half and scoop out the large seed in the middle.
Boil in salted water to cover for 25 minutes, or until tender when punctured with the tines of a fork.
Be careful not to overcook.
Drain and cool for 15 minutes, then scrape out insides into a colander to drain.
Leave 1/4 inch of flesh inside shell, being careful not to puncture skin.
Chop drained mirliton flesh and add to a medium bowl.
Mix in butter, lemon juice, parsley, salt, pepper, cayenne, Worcestershire sauce and 1/2 cup bread crumbs; set aside.
Heat oven to 375 degrees.
Heat oil in a medium saucepan or cast-iron skillet over medium heat.
Add onion, bell pepper and celery and sauté until almost translucent.
Add garlic, green onion and tomatoes for just about 2 minutes.
Add shrimp for 30 seconds to give them a touch of color.
Quickly remove pan from heat and let it sit for 3 to 5 minutes to cool slightly.
Fold sautéed ingredients into mirliton mixture.
Scoop stuffing mixture into each mirliton half.
Place mirliton in an oven-safe 1 1/2-inch deep pan.
You may need two pans.
Dust top of each mirliton evenly with remaining bread crumbs.
Pour stock into pans to a half-inch depth, before covering and baking.
Cover pans tightly with foil and bake for 20 minutes.
Remove foil and bake for an additional 15 minutes or until tops are lightly browned.
Fill a large pot with salted water and set it over high heat to come to a boil.
Plunge lobster into water and cover pot.
Cook for 8 to 10 minutes, or until it is bright red.
Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done.
Remove lobster to a bowl and allow to cool.
Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven.
Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper.
Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine.
Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster.
Roughly chop lobster meat.
Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter.
Bake, uncovered, for 30 minutes more, until browned on top.
Let cool for 15 to 20 minutes before serving.
Melt butter in a large heavy pot over medium-high heat.
Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes.
Stir in sauerkraut.
Add beer and season with pepper and caraway seeds.
Bring mixture to a boil, then cover the pot.
Reduce heat so mixture is just simmering and cook for 45 minutes.
Or transfer the covered pot to a 350-degree oven and bake for 1 hour.
Stir and serve hot.
Heat oven to 325 degrees.
Spread bread cubes on a baking sheet in a single layer and bake 10 to 15 minutes, or until lightly toasted; set aside.
Increase oven temperature to 375 degrees.
Heat a large skillet over medium heat and add sausage.
Sauté, breaking up meat with a wooden spoon, until fat has rendered and sausage is cooked through, 8 to 10 minutes.
Remove to a large bowl with a slotted spoon and set aside.
Discard all but 2 tablespoons of the fat left in the pan.
Add garlic, onion, celery, thyme and sage to pan and cook over medium-low heat, stirring, until vegetables start to soften, about 5 minutes.
Remove vegetables to bowl with sausage.
Melt butter in a small saucepan over medium heat.
Cook, swirling pan, until foam subsides and butter just begins to brown and smell nutty.
Add bread cubes, mustard, parsley, brown butter, clams and clam liquor to bowl with sausage and vegetables and mix well.
Season with salt and pepper to taste.
Transfer dressing to a baking dish and bake until golden brown and crisp on top, about 15 minutes.
Heat oven to 350 degrees.
Put potatoes in a large pot and cover with cold water; season with salt.
Bring potatoes to a boil, then cook until they are just tender but not falling apart, about 5 minutes.
Drain and set aside.
Cook bacon in a large skillet over medium heat, stirring often, about 8 minutes; remove with a slotted spoon and toss with the potatoes.
Measure the bacon fat left in the skillet, adding olive oil if necessary to equal 1/4 cup, and return to the skillet.
Set skillet over medium heat and add celery and onion.
Cook, stirring, 1 minute.
Stir in flour until incorporated.
Slowly add 1 1/3 cups water and the vinegar, stirring constantly, until mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.
Remove skillet from heat and stir in sugar, 1 1/2 teaspoons salt, celery seed, mustard, pepper and parsley.
Pour over potatoes and bacon and gently toss to coat.
Transfer potatoes to a 3-quart baking dish; cover with foil and bake for 35 minutes.
Let stand 10 minutes before serving.
Heat broiler.
Put grapes in a large mixing bowl.
Add sour cream and stir with a wooden spoon or spatula, making sure all grapes are well coated.
Transfer mixture to a 2-quart ceramic soufflé dish or other baking dish.
Sprinkle brown sugar evenly over top.
Place dish under broiler as far from heat source as possible and broil until sugar is caramelized and crispy, about 5 minutes (be vigilant or you’ll risk a burnt black topping).
Rotate dish as necessary for even browning.
Chill for at least one hour.
May be prepared up to 24 hours ahead.
Just before serving, sprinkle with toasted pecans, if using.
Heat oil in a large stockpot over medium heat.
Add onion and garlic and sauté, stirring occasionally, until onion is softened and just starting to color, 10 to 12 minutes.
Add 1 teaspoon salt, the red pepper flakes and the brown sugar; stir to combine.
Add beer and cook, scraping up any browned bits from bottom of pan.
Raise heat to high and bring to a boil, then reduce heat to low and simmer for 3 minutes.
Add 2 cups water, the apple cider vinegar, the ham hock and the collard greens; stir to combine.
Cover pot, raise heat to high, and bring to a rolling boil.
Stir collards thoroughly to incorporate flavors, then reduce heat to low and simmer, stirring every 30 minutes, until collards reach desired tenderness, at least 30 minutes but preferably up to 2 hours.
Remove ham hock; pull off and chop meat and return to pan, or discard if desired.
Season with salt and pepper.
In a small bowl, mix milk with 2 tablespoons warm water.
Add yeast and whisk gently until it dissolves.
Mixture should foam slightly.
Using an electric mixer with paddle attachment, cream butter, sugar and salt.
Scrape down sides of bowl and beat in the egg.
Alternately add flour and the milk mixture, scraping down sides of bowl between each addition.
Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep.
Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
Heat oven to 350 degrees.
To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla.
Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes.
Scrape down sides of bowl and beat in the egg.
Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer.
Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done.
Allow to cool in pan before sprinkling with confectioners’ sugar for serving.
Combine all ingredients except venison in a large bowl.
Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
Heat broiler, stovetop grill pan or grill.
Remove venison from marinade and season with salt and pepper.
Working in batches if necessary, place steaks under the broiler or on the grilling surface and cook, flipping once, until medium-rare, 4 to 5 minutes per side.
Allow venison to rest for 5 minutes before serving.
Pat meat all over with paper towels, then season it all over with salt and pepper.
If you want to make a smoky garlic-herb paste, combine herbs, garlic, smoked paprika and just enough olive oil to make a paste.
Rub all over meat.
Let meat come to room temperature for 2 to 3 hours depending upon how cold it was to begin with.
Heat oven to 450 degrees.
Place meat bone-side down in a roasting pan or on a rimmed sheet pan.
Roast for 20 minutes, then turn heat to 350 degrees and continue to roast until the meat registers 115 degrees on an instant-read thermometer for rare, 125 for medium rare (it will continue to cook after you pull it out of the oven).
Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
Let meat rest at room temperature for 20 minutes before carving.
In a small bowl, whisk together cranberry sauce, mayonnaise and chutney.
In a small pot, heat together turkey and 2/3 cup of the gravy.
Bring a small pot of water to a boil.
Place remaining gravy in a serving dish and stir in enough boiling water to make it thin enough to use as a sandwich dip.
It should be like a rich broth.
Season with salt if needed.
Spread chutney mixture over cut side of bread halves.
Make sandwiches with turkey, stuffing and blue cheese, if you like.
Cut sandwiches in half and dip in the warm, thin gravy as you eat them.
Rinse turkey under cold water and place on a rack in its roasting pan while you make the brine.
For the brine, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water in a pot or cooler large enough to hold turkey comfortably.
Stir until salt and sugar dissolve.
Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
When ready to cook, heat oven to 425 degrees.
Remove bird from brine, drain well and pat very dry with paper towels.
Discard brine.
Set turkey, breast side up, on a roasting rack set into a large roasting pan.
Season with salt and pepper, then fill the cavity with onion, celery and carrots.
Fold wings under the bird and tie its legs together with butcher’s twine.
Roast for 30 minutes.
Reduce heat to 350 degrees and roast approximately 3 hours more, basting bird every 30 minutes with drippings and tenting it with foil if skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees.
Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Heat oil in a large saucepan over medium heat.
Add onion and garlic; sauté, stirring occasionally, until onion is translucent, 8 to 10 minutes.
Add tomatoes, tomato paste, salt, pepper and sugar and bring to a gentle boil.
Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours.
Add basil, season to taste with salt and pepper, and let cool.
Meanwhile, make the crepe batter: In a large bowl, whisk six eggs with 1 1/2 cups of water.
Gradually add flour and 1/8 teaspoon salt, whisking gently until smooth.
Cover and refrigerate for 30 minutes.
While batter chills, make the filling: In a large bowl, combine ricotta, mozzarella, Parmesan, the remaining two eggs, the parsley, 1 teaspoon salt, the pepper and the nutmeg.
Cover and refrigerate until ready to assemble the manicotti.
Heat oven to 375 degrees and lightly brush two 9-by 13-inch baking dishes with oil.
Make the crepes: Remove batter from fridge and whisk it briefly.
Heat about 1/2 teaspoon vegetable oil in an 8-inch nonstick pan over medium heat.
Add about 3 tablespoons of batter, lifting and swirling the pan to spread a thin, even layer of batter on the bottom of the pan.
Cook until batter starts to appear dry, about 30 seconds, then carefully flip crepe over and continue cooking for another 30 seconds.
Transfer to a wire rack to cool.
Repeat with remaining crepe batter, adding oil every few crepes and adjusting heat as necessary.
Assemble the manicotti: Spread 3 to 4 tablespoons filling down the center of a crepe.
Roll it up and place it, seam-side-down, in one of the baking dishes.
Repeat with remaining crepes and filling.
Divide marinara sauce between two baking dishes, spreading it evenly over the manicotti, then bake for 30 minutes.
Sprinkle each baking dish with about 1/2 cup pecorino Romano and continue baking until the sauce is bubbling and the cheese is just starting to brown, about 10 minutes more.
Season turkey generously with salt and pepper, then set aside at room temperature.
Heat oven to 400 degrees.
Quickly rinse chiles and pat dry.
Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool.
(Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.
) Split chiles lengthwise with a sharp knife.
Remove and discard stems and seeds (wear gloves if you have sensitive skin).
Put chiles in a saucepan, cover with 4 cups water and bring to a boil.
Turn heat to low and simmer for 10 minutes, then let cool.
Remove chiles from cooking liquid and place in a blender jar.
Add a cup or so of cooking liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.
Put a large wide skillet over medium-high heat.
Add oil, then add onion and a little salt.
Cook, stirring occasionally, until onion is softened, 5 minutes or so.
Lower heat as necessary to keep onion from browning.
Add coriander, cumin, garlic and bay leaf, then add chile purée and let simmer for 8 to 10 minutes, stirring occasionally.
You should have about 4 cups sauce.
Put seasoned turkey in a Dutch oven or deep roasting pan.
Pour red chile sauce over, making sure meat is well coated.
Cover and bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a fork.
To serve, put turkey on a platter and cut meat into large pieces.
Nap with sauce and garnish with cilantro sprigs.
For more casual dining, serve directly from pot.
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt.
Add butter and pulse until mixture forms 3/4-inch pieces.
Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water).
Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid).
Dough should be moist, but not wet, and hold together when pinched.
If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball.
Remove a third of the dough and form into a disk.
Form remaining dough into a disk.
Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle.
Transfer dough to a 9-inch pie plate.
Fold over any excess dough, then crimp edges.
Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees.
Line chilled crust with foil or parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more.
Cool on rack until needed.
(You can bake the crust up to 24 hours in advance.
) Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice.
Fold in apple butter.
Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round.
Use a knife to cut strips 1 3/4 inches wide.
Arrange strips over the filling in a lattice pattern.
Brush top of crust with heavy cream or milk.
Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil.
Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more.
Let pie cool on a wire rack for at least 2 hours before cutting.
Serve with whipped cream, sour cream or crème fraîche.
Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
Place potato in a small saucepan and cover with cold water.
Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes.
Drain the potato, then return to the pot and mash until mostly smooth.
Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot).
Add eggs, oil and milk to bowl and stir to combine.
Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl.
Add potato mixture and mix until just combined.
(Do not overmix.
) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes.
Let cool 5 minutes, then turn out onto a rack to cool completely.
Bring a large pot of water to a boil over high heat.
Cook potatoes until tender, 15 to 20 minutes.
Drain well.
Rice potatoes into a large bowl, continuing until you have 8 cups.
Add oil, evaporated milk, sugar and salt, and mix well.
Let cool, then cover and refrigerate for a few hours, or overnight.
When ready to make lefse, add 2 1/2 cups flour and mix well.
Divide dough into two logs if you have a lefse grill, and four if you do not.
Dough should be sticky and hold together, but not so sticky it’s impossible to work with; if necessary, add remaining 1/2 cup flour.
Cut each log into 9 or 10 pieces, shape into small balls and place on plates in refrigerator.
If you have a lefse grill, heat it to 400 degrees.
If you don’t have a lefse grill, set a wide, low-lipped nonstick pan over medium-high heat.
Generously dust work space with flour and flour a rolling pin.
Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk.
If you have a lefse grill, gently roll dough into a large, thin circle (if you are using a regular pan, roll into a thin circle just smaller than the size of your pan), lifting and flipping frequently so it doesn’t stick; use more flour as needed.
Brush excess flour from dough.
Use a lefse stick to carefully transfer to grill (use a thin spatula if cooking in a pan).
Cook for 1 minute, or until lefse is steaming and small bubbles appear on uncooked side.
Using lefse stick or spatula, flip lefse and cook for 45 seconds or so.
Place lefse on a clean dish towel and cover with another.
Repeat, stacking lefse atop one another between the dish towels.
Heat oven to 400 degrees and line a baking sheet with foil.
Spread bacon cubes on baking sheet and cook until caramelized and crispy, 15 to 20 minutes.
Strain off rendered fat and set aside to cool.
Meanwhile, combine lemon zest and juice, olive oil, onion, mayonnaise, 2 tablespoons Parmesan, 2 tablespoons fresh herbs and the eggs in a large bowl.
Season with salt and pepper to taste.
If you’re using fresh peas, chop them to tenderize; if using frozen, strain off excess moisture.
Fold peas into dressing.
Transfer mixture to a shallow serving bowl and spread in an even layer.
Sprinkle remaining 2 tablespoons fresh herbs over the top, then create a layer of the remaining 2 tablespoons Parmesan cheese.
Top with almonds, then bread crumbs and finally bacon.
Heat oven to 375 degrees.
Use 1 tablespoon butter to grease a 2- to 2 1/2-quart baking dish or gratin.
Bring a large pot of water to a boil, salt generously and add green beans.
Boil for 5 minutes and transfer to a bowl of cold water.
Drain on a kitchen towel.
Heat a large, heavy skillet over medium heat and add bacon.
Cook until crispy, about 10 to 12 minutes.
Remove to paper towels and let cool.
Discard all but 2 tablespoons of bacon grease in pan and return to heat.
Add shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.
Add mushrooms and turn heat up slightly.
Cook, stirring and scraping the bottom of pan, until mushrooms begin to sweat.
Add salt to taste and cook until tender, about 5 minutes.
Remove from heat.
In a large bowl whisk together crème fraîche and cream.
Stir in Gruyère.
Add green beans, mushrooms and shallots, and marjoram or thyme.
Crumble in bacon.
Add salt and pepper to taste and stir everything together until beans are well coated.
Transfer to baking dish.
Melt remaining butter and toss with bread crumbs.
Sprinkle evenly over top of casserole.
Bake 30 minutes, until bread crumbs are golden brown and casserole is bubbling.
Remove from heat, let sit until bubbles subside, and serve.
Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.
In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.
With the tip of a paring knife, split vanilla pod lengthwise.
Use the back of the knife to scrape seeds from pod.
Add seeds and pod to pot.
Bring mixture to a boil, then reduce heat to a gentle simmer.
Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes.
Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod.
Transfer mixture to a bowl and let cool.
Heat oven to 350 degrees.
Line a baking pan with foil; it should be large enough to hold the bacon in a single layer.
Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes.
While bacon cooks, mix remaining ingredients together.
Drain bacon fat from pan.
Brush the bacon strips on both sides with the brown sugar mixture.
Return bacon to the oven and cook another 10 minutes or so, until glaze is bubbling and darkened.
Remove bacon from the oven and transfer to a cutting board or platter lined with foil or parchment paper.
Let cool about 15 minutes.
Bacon should not be sticky to the touch.
Cut each strip in thirds and arrange on a serving dish.
Heat oven to 375 degrees.
Heat olive oil in skillet over medium heat.
Add onion, garlic, cubanelle, ají dulce and ají caballero peppers and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Stir in tomatoes and cilantro and cook 1 minute.
Add 1 cup water and the butter and let mixture simmer, stirring occasionally, 10 minutes.
Carefully transfer mixture to a blender or food processor and purée until smooth.
Fill a large heavy-bottom pot with about 1 1/2 inches of vegetable oil and set over medium-high heat.
Working in batches, deep-fry plantains until tender, about 3 minutes per batch; drain on a paper-towel-lined plate.
Combine plantains, vegetable purée and pork rinds in a large bowl and mash with a potato masher until combined but still chunky.
Transfer to a small baking dish and bake until top is just starting to brown, 10 to 15 minutes.
Heat oven to 350 degrees and butter a 2-quart baking dish.
In a large pot, warm milk over medium-high heat until hot but not boiling.
Whisk in cornmeal and molasses and cook, whisking, 2 minutes.
Reduce heat to medium-low.
Crack eggs into a medium bowl and lightly beat.
Very slowly add 1/2 cup of the hot cornmeal mixture to the eggs, whisking constantly.
Pour tempered egg mixture into the pot, whisking constantly to keep eggs from scrambling, and cook 3 minutes.
Remove pot from heat.
Stir in sugar, raisins, vanilla and ginger.
Pour mixture into prepared pan, then place in a larger baking dish or roasting pan.
Transfer to oven and carefully pour water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
Bake until pudding is set, but still jiggles slightly in the center, 45 minutes to 1 hour.
Serve warm, topped with whipped cream or ice cream.
Heat oven to 325 degrees.
Combine honey, cocoa, butter and cream in a large heavy-bottom saucepan over medium heat.
Cook, stirring occasionally, until butter is melted and mixture is just starting to simmer.
Meanwhile, lightly beat 3 eggs in a medium bowl.
Very slowly add 1/2 cup of hot honey mixture, whisking constantly.
Pour tempered egg mixture back into the pot, whisking constantly to keep the eggs from scrambling.
Continue to cook, stirring, until mixture is smooth and thick, 3 to 4 minutes; remove from heat.
Remove pie crust from refrigerator and flute edges.
Whisk together remaining egg and the milk until well combined.
Brush egg wash over edge of pie dough, making sure to cover the ins and outs of the fluting.
Pour filling into pie shell and lightly tap pie plate on the counter to release any air bubbles.
Bake pie for 45 minutes to 1 hour, or until filling is no longer soupy when jiggled.
Allow pie to cool for at least 3 hours, then sprinkle with sea salt.
Make the dough: Warm milk to 110 degrees (or until warm to the touch), sprinkle with yeast, stir and let stand for 5 minutes until dissolved.
Add butter and stir until mostly melted.
Butter or oil a large bowl.
In a second large bowl, whisk together sugar, salt and egg yolk.
Add flour and stir with a wooden spoon until incorporated.
Add warm milk mixture and stir until combined and dough comes together in a smooth, sticky ball, about 2 minutes.
Transfer to prepared bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, 2 to 3 hours.
(Alternatively, dough can rise in refrigerator overnight.
) Meanwhile, make the pastry cream: Place a fine-mesh sieve on the rim of a medium bowl.
In a heavy-bottomed medium saucepan, blend cream cheese and sugar until smooth.
Whisk in flour, egg, milk, salt, cardamom pods and anise seed.
Cook over medium heat, whisking occasionally, until mixture starts to thicken, then whisk constantly until it starts to boil.
Continue cooking, whisking constantly, for 2 more minutes, then immediately pour mixture into fine-mesh sieve.
Use a spatula to push it through sieve and into bowl.
Let cool, stirring occasionally, for 5 minutes, then stir in butter and vanilla.
Press plastic wrap directly on surface of pastry cream and refrigerate until ready to use.
Make the streusel: In a small bowl, whisk together flour, sugar, brown sugar, cinnamon and salt.
Add butter pieces and toss to coat.
Use fingertips to rub butter into dry ingredients until pea-size lumps form.
Cover and refrigerate until ready to use.
Roll out dough: Butter two 9-inch pie plates.
Turn dough out onto a lightly floured work surface and with floured hands gently knead it into a log.
Divide log in half and flatten into discs.
With a lightly floured rolling pin, roll each disc into an 8-inch round.
Transfer rounds to pie plates, pressing dough to edges of pan and just slightly up sides.
Let rise for about 20 minutes while you prep fruit.
Set a rack in the middle of the oven and heat to 350 degrees.
Peel and core pears, then slice them lengthwise into 1/4-inch-thick slices and place in a medium bowl.
Sprinkle with sugar and apple cider vinegar or lemon juice and toss to coat.
Assemble the kuchens: Spread about 1/4 cup pastry cream on bottom of each kuchen, stopping 1/2 inch from edge of dough, then arrange pear slices in an overlapping circular pattern on top.
Divide remaining pastry cream between kuchens and carefully spread it evenly over pears.
Sprinkle streusel over both and bake in center of oven until dough is light golden brown, 20 to 25 minutes.
(If your oven can’t accommodate both kuchens, refrigerate one while the other bakes.
) Serve warm or at room temperature.
Baked kuchens can be wrapped tightly in plastic wrap, then foil, and frozen up to 1 month.
Rewarm before serving.
Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough.
Turn on convection if you have it.
Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets.
Roast 15 minutes.
Stir and continue cooking 10 to 20 minutes more, until browned and crisp.
Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey.
Whisk in peanut butter until thick and creamy.
Add water until consistency is like creamy salad dressing.
Season to taste with hot sauce, if using.
When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt.
Add half the dressing and toss well.
Take orange and cut a thick slice off the bottom and the top to make flat surfaces.
Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit.
When all the orange flesh is exposed, cut out each segment by slicing along the white membranes.
Gently loosen from the orange and set aside.
Add half the orange and half the cherries to bowl and toss.
Taste.
Adjust with more dressing, orange and cherries until flavors are balanced.
Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.
Prepare the corn husks: Place in a large saucepan, cover with water and bring to a boil.
Turn off heat and use a plate to submerge husks.
Soak 1 hour.
Meanwhile, prepare the masa: In a medium bowl, mix masa with 11/4 cups hot water.
Let cool.
Combine lard and baking powder in a stand mixer and beat for 1 minute, until light.
Add salt and masa in 3 additions, beating at medium-low speed.
Gradually add 3/4 cup broth while beating on low speed; beat for another minute or two.
Taste for salt.
Test to see if masa is aerated enough by dropping 1/2 teaspoon into a cup of water; it should float to the top.
Batter should be soft but not runny, holding together on a spoon if you tilt the spoon.
Cover and refrigerate for 1 hour.
Beat masa again for a couple of minutes, adding remaining broth.
Meanwhile, make the filling: Place tomatillos in a saucepan, cover with water and bring to a boil.
Lower heat and simmer 8 to 10 minutes, flipping them over halfway through, until softened and olive green.
Drain and place in a blender.
Add green chiles, onion, garlic and cilantro sprigs.
Blend until smooth.
Heat oil in a large, heavy saucepan or skillet over medium-high heat.
Add tomatillo purée and stir constantly until it thickens and begins to stick to pan, about 5 minutes.
Stir in broth, add salt to taste and bring to a simmer; let simmer 10 to 15 minutes, stirring often.
Stir in chipotles.
Sauce should be creamy and coat the front and back of a spoon.
Taste and adjust seasoning.
Remove from heat.
Stir in shredded turkey.
Make the tamales: Select 16 corn husks; look for large ones that have no tears.
Take a few more and tear into 16 1/4-inch-wide strips for tying tamales.
Use some of the remaining husks to line a steamer that is at least 6 inches deep (or a pasta pot with an insert); reserve a few husks in case you need to double-wrap tamales.
Add just enough water to the pot to miss hitting the bottom of the basket.
Lay a corn husk in front of you and pat dry.
Spread a scant 1/4 cup of the masa into a 4-inch square, leaving a 1 1/2-inch border at pointy tapered end of the husk and a roughly 3/4-inch border on the other sides.
Spoon a heaped tablespoon of turkey mixture down the middle of the masa.
Pull long edges of husk toward each other and join them so that batter is now wrapped around the filling.
Fold the two pinched-together edges over in the same direction and wrap the tamale.
If it does not seem well wrapped, wrap in a second husk.
Fold pointy end up to enclose the bottom and tie with a strip of husk.
The wide top end will be open.
Stand tamale up, closed end down, in steamer.
Repeat with remaining masa and filling.
The tamales should be crowded into the steamer so they remain upright.
If they don’t, fill spaces with crinkled foil.
If tops stick out from top of steamer, trim with scissors.
Lay unused soaked husks over open tops of tamales.
Bring water to a boil, cover pot, reduce heat to medium and steam tamales for 11/2 hours.
Meanwhile, bring a kettle of water to a boil to replenish water in bottom of the pot, should it run out (check periodically).
Tamales are done when husk comes away easily from the masa; when done, let them sit at least 15 minutes in the pot, uncovered, to firm up.
Serve hot.
Make the budino: Combine brown sugar, corn syrup and 2 tablespoons water in a large heavy pot.
Set over medium heat and cook, stirring, until mixture is smooth and sugar begins to caramelize, about 3 minutes.
Add cream, milk and the vanilla bean pod and seeds and continue cooking over medium heat, stirring often, until sugar is dissolved, about 8 minutes.
In a large bowl, whisk together whole egg, egg yolks and cornstarch.
Very slowly, add 1/2 cup of the hot cream mixture, whisking constantly.
Pour tempered egg mixture into pot, whisking constantly to keep eggs from scrambling.
Cook 6 to 8 more minutes, stirring constantly, until mixture is thick.
Remove from heat and discard vanilla bean.
Add salt, butter and whiskey.
Emulsify budino with an immersion hand blender, or transfer to a regular blender and pulse until butter is melted and incorporated.
Taste and add salt, if desired.
Working quickly so a skin does not form, pour budino into 12 4-ounce ramekins or small jars.
Let cool in the refrigerator until set, about 4 hours.
Meanwhile, make the Chex topping: Heat oven to 350 degrees.
Mix Chex, brown sugar, butter, flour, cinnamon, vanilla, salt and nutmeg in a large bowl until cereal is coated.
Spread mixture on a parchment-lined baking sheet and bake 20 minutes, tossing every 5 minutes, until browned and crisp.
Let cool.
Make the whipped mascarpone: Beat cream with an electric mixer on medium-high speed until soft peaks form.
Add mascarpone and maple syrup and beat on medium speed until smooth.
Season with salt, then transfer to a piping bag.
Pipe whipped cheese on top of set budinos.
Sprinkle Chex on top.
Boil potatoes in well-salted water until tender, about 15 minutes.
Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment.
Beat at medium speed for 2 to 3 minutes to allow steam to escape.
Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg.
Beat again for a minute or so.
Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs.
Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly.
Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
Serve immediately in a heated bowl.
Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature.
Reheat for 30 to 40 minutes at 350 degrees, until piping hot.
(If you want the top browned, remove foil halfway through baking.
Otherwise give the potatoes a stir before serving.
) Heat oven to 350 degrees and butter a 1 1/2-quart baking dish.
Cut the corn from the cob into a mixing bowl by slicing from the top of the ear downward.
Don’t go too close to the cob; cut only half the kernel, then scrape off the rest with the back of the knife.
Stir sugar and salt into corn.
Mix beaten eggs and milk together, then stir into corn mixture.
Add melted butter and mix thoroughly.
Spoon mixture into prepared dish and sprinkle with nutmeg.
Place the dish in a larger baking dish or roasting pan.
Transfer to oven and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller baking dish.
Bake for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean.
The pudding will be set but still jiggle.
Bring a large pot of well-salted water to a boil.
Cut off and discard stem ends of bok choy.
Separate leaves, rinse and drain.
Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked.
Immediately remove, rinse with cool water, drain and pat dry.
Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
Put a large wok or cast-iron skillet over high heat.
Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat.
Season lightly with salt and pepper.
Stir-fry for 2 minutes.
Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari.
Stir-fry for 1 minute more.
Spoon shiitake and pan juices over reserved cooked bok choy.
Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven.
Garnish with scallions and sesame seeds, if using.
Heat oven to 350 degrees.
Grease a 13-by-9-by-2-inch baking dish.
In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
In another large bowl, whisk together eggs and pawpaw pulp until smooth.
Whisk in milk and vanilla.
Whisk in melted butter.
Pour into sugar mixture and stir only until combined.
Pour batter into prepared dish.
Bake 50 minutes or until just set in the center.
Cool to room temperature on a wire rack before cutting.
Serve with a dollop of whipped cream.
Bring 5 cups water to a boil.
Stir in rice, then reduce heat so liquid is just simmering.
Cover and cook until grains just begin to pop, about 40 minutes.
Drain excess liquid from rice and set aside.
Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat.
Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate.
Repeat with remaining butter and mushrooms.
Return all the mushrooms to the skillet and season with the salt and pepper, to taste.
Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
Mix mushrooms into prepared rice and season again with salt and pepper.
Season pork with cumin, salt and pepper.
Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers.
Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes.
Transfer pork to a bowl and set aside.
Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes.
Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes.
Return pork to pan, along with stock and squash, and bring to a boil.
Reduce heat to medium-low and simmer, covered, for about 30 minutes.
Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes.
Add cilantro and season to taste with salt and pepper.
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