CONTENTS · 2020. 11. 24. · Empanadas Argentinas / 98 FROM JOSE MANUEL GOMEZ Chimichurri / 100...

CONTENTS

FOREWORDCorey Sanders / 9

Breakfast & Breads / 10

Panettone / 12FROM BRIAND SANDERSON

Social Distancing Sour Dough Rye Bread / 14FROM BRIAND SANDERSON

Everything Drop Biscuits with Cream Cheese / 16A SOLUTIONS SPECIAL

Butterless Banana Bread (#BBB) / 18FROM ALEX MAHER

Yogurt Biscuits / 20FROM MICHELLE STRUB

Perfect Blueberry Muffins / 22A SOLUTIONS SPECIAL

Shakshuka / 24FROM LIOR BELA

Tunisian Shakshuka / 26FROM LIOR DERRY

Sri Lankan Kiribath / 28FROM DHANI ABEY

Ackee and Saltfish (Jamaica’s National Dish) / 30FROM ROAN DALEY

Snacks & Drinks / 32

Pomegranate Moscow Mule / 34FROM ANKITA BENDRE

2The Solutions Cookbook

The Best Manhattan / 36A SOLUTIONS SPECIAL

Morning Glory Smoothie / 38A SOLUTIONS SPECIAL

Sparkling Rosemary Lemonade / 40A SOLUTIONS SPECIAL

The Ultimate Candy Corn Snack Mix / 42FROM SARAH BLODGETT

Classic Garlic Guacamole / 44A SOLUTIONS SPECIAL

Armenian Cheese Beureks / 46FROM VAHÉ TOROSSIAN

Momofuku Soy Sauce Eggs / 48FROM MICHELLE STRUB

Garlic Parmesan Wings / 50FROM LAURIE RESCH

Soups & Salads / 52

Awesome Healthy Black Bean Soup / 54FROM JIM VACCA

Anna’s Chicken Soup Warms the Soul / 56FROM ANNA STAMATELATOS

Italian Wedding Soup / 58FROM KRISTIE ATWOOD

Chickpea Stew with Saffron, Yogurt & Garlic / 60A SOLUTIONS SPECIAL

Colombian Chicken Stew / 62FROM CARL THOREN

Green Peach Salad / 64A SOLUTIONS SPECIAL



Grilled Chicken Asian Salad / 66FROM GINA HARRIZ

Copycat Ava Gene’s Kale Salad / 68A SOLUTIONS SPECIAL

Meaty Mains / 70

Bolognese / 72FROM GREGORY PEDLEY

Pasta Pomodoro Sugo / 74FROM MICHAEL CORBO

Rosemary’s Greek Shrimp and Pasta / 76FROM AMIE LUSCHER

Garlic Chicken Orzo Pasta with Spinach & Mushrooms / 78FROM MONICA VAN TASSEL

Paella Valenciana / 80FROM MARIO VARGAS

Shrimp with “Lobster” Sauce / 82FROM AMY LIAO

Thanksgiving Shepherd’s Pie / 84FROM MONICA VAN TASSEL

Easy & Delicious Roasted Chicken / 86FROM KIMBERLY FRIEDMAN

Rizot (Croatian Chicken & Rice) / 88FROM CHARLOTTE BECKER

Chicken Bog / 90FROM MATTHEW WEATHERLY

Thai Red or Yellow Curry Shortcut / 92FROM WARREN JOHNSON


Dr. Nel’s Mustard Chicken-lick’n / 94FROM LIEZL NEL

Mama’s Enchiladas / 96FROM RACHAEL COX

Empanadas Argentinas / 98FROM JOSE MANUEL GOMEZ

Chimichurri / 100FROM JOSE MANUEL GOMEZ

Instant Pot St. Louis Style Ribs / 102FROM JEANNE BROOKS

Slow-Cooked Short Rib Ragu / 104FROM KARI BOLGER

Beef Bourguignon in the Crock Pot / 106FROM ANGELA STONE

Saddle of Venison with Crust of Herbes / 108FROM HARALD DOELZ

The Meatball Section / 110

Mama’s Famous Meatballs / 112FROM ANNA STAMATELATOS

Kristie’s Famous Italian Meatballs / 114FROM KRISTIE ATWOOD

D’Antoni Family Meatballs and Gravy / 116FROM LAURA D’ANTONI

Vegetables & Sides / 118

Spicy Chickpea, Harissa, and Cheddar / 120FROM MARYAM RAHMANI


New Year’s Spicy Black-Eyed Peas / 122FROM KARA MANDEVILLE

Maple Syrup-Glazed Carrots / 124FROM CHARLES VERDON

Carrot Souffle / 126FROM LISA LUDWIG

Tortilla de Papas / 128FROM JOSE MANUEL GOMEZ

Kimchi Pancake / 130FROM MYUNGEUN (ME) PARK

Cheung Fun (Steamed Rice Noodles) / 132FROM JINGLY ZHU

Pea Tortellini in Parmesan Broth / 134FROM MICHELLE STRUB

Roasted Tomato Mozzarella Pasta / 136FROM CHRISTINE BELL

Spaghetti with Tomatoes and Anchovy Butter / 138FROM MICHELLE STRUB

Bucatini with Peppers / 140FROM LARA CALDIROLA

Desserts / 142

Dad’s Famous Rice Pudding / 144FROM ANNA STAMATELATOS

WhatIoT (Watalappan) / 146FROM VAJIRA WEERASEKERA

Fresh Strawberry Yogurt Dessert / 148FROM ARACELIS NASS


Zabaglione with Mixed Berries / 150FROM MICHELLE STRUB

Koulorakia (Greek Cookies) / 152FROM ANNA STAMATELATOS

Pumpkin Oatmeal Chocolate Chip Cookies / 154FROM SARAH BLODGETT

Best Chocolate Chip Cookies / 156A SOLUTIONS SPECIAL

Chocolate Pavlova / 158FROM MICHELLE STRUB

Global Black Belt Brownies / 160FROM MERRY BRUMMER

Lou’s Fresh Apple Cake / 162FROM KATHERINE HALLEN

Perfect Apple Crisp / 164FROM SARAH BLODGET

Aunt Shirley’s Carrot Cake with Cream Cheese Frosting / 166FROM JEANNE BROOKS

Carrot Cake with Cream Cheese Frosting / 168FROM BRITTANY WONG

Pumpkin Whoopie Pies with Cream-Cheese Filling / 170FROM COREY SANDERS

Sprinkle Cake with Vanilla Buttercream Frosting / 172A SOLUTIONS SPECIAL

Messy Yummy Easy Chocolate Calorie Bomb Pie / 174FROM CORINE SCHEP

Acknowledgments / 176


We’ve worked thousands of hours together, and when you’re together this much—even if it’s just virtually—we start to learn and share in the details of each other’s lives, including what we cook and eat. What is it about eating that brings people closer together? Food is a way to share culture with people from different backgrounds and different regions. It has a unique ability to forge bonds and create conversations. Two years ago, I started spending time to both cook and bake. What began as a relaxing way to spend time on leave has become one of my favorite hobbies (when I have the time). Even now, I’ve been known from time to time to put breaks in my calendar to work on my sourdough pretzel-making or whip up my “famous” pumpkin whoopie pies for my friends and family. This is what makes food so special. It brings us together, even when we can’t be together. It is a key component of most cultures, even our work culture. Putting together a Solutions Cookbook in support of Give this year just made sense. These are the recipes that represent our diverse organization of people and experiences from all over the world. I challenge you to find another cookbook where you can find Croatian Chicken & Rice, Sri Lankan Watalappan, Global Black Belt Brownies, Vahé’s Armenian Cheese Beureks, or Mama’s Famous Meatballs from Anna Stamatelatos (and her mama) all in one place. Thank you to everyone who contributed a special recipe or supported our team Give campaign by purchasing this Cookbook. Time to start flipping through the recipes and cook up something delicious! I hope you find something to inspire you and make you feel just a little bit closer to your Solutions team.

Foreword Corey Sanders


Breakfast & Breads


This recipe was created and perfected using a bread machine to do the mixing of the ingredients, kneading of the dough, and initial rise periods. It is finished with a final proof and bake in the oven with a specialty pan for panettone.

Serves 12

3/4 cup filtered water, warmed to the touch1/4 cup butter3 eggs, beaten2 tsp vanilla extract

1 tsp Fiori di Sicilia (or Panettone Extract or Orange Extract)3 cups all-purpose flour (bread flour works best)

3 tbs of sugar (consider additional tablespoon(s) if you prefer it sweet)2 tbs powdered milk1 tsp salt2 tsp yeast1 cup sourdough starter4 tbs gluten flour (Vital Wheat Gluten)

2 to 2 1/2 cups dried fruit (a mix of raisins, candied citron, candied orange peel, and candied lemon peel is best)

1 Select the Fruit & Nut Bread Cycle (or the Whole Wheat Bread Cycle if you do not have a Fruit and Nut Setting) on your Bread Machine, and set for 2 lb loaf. (If you do not have a bread machine, you can use a stand mixer. If your bread machine only supports a 1.5 lb loaf, that’s okay since we won’t be baking this in the machine.)

2 Add all the ingredients above and start the bread machine. The bread dough ball will not form as you might be used to as the dough

will be somewhat sticky and wetter than typical bread dough, somewhere between cake batter and bread dough consistency.

3 The first kneading stage should last about 30 mins (if you’re doing this with a stand mixer and a dough hook, you will mix/knead on a low setting for 30 mins). The dough will then rest and rise for 30 minutes. The machine will punch the dough down for 10 seconds (run your stand mixer for 10 seconds if using instead) and then the dough will rise again for 30 mins.

4 At this stage remove the dough from the machine and put it in a panettone pan. I usually divide the dough into two equal halves because I use 6” panettone pans. A springform cake pan can be used, or a metal coffee can could also be used. You can also buy tall cake pans specifically for panettone. Allow enough space for the dough to triple in volume. I also line my cake pan with Parchment paper, but you can also purchase panettone “cups” as well.

5 For the final rise/proof place the dough in a just warmed oven and let it proof for 90 minutes. It should triple in size. (Set the oven on warm and just let it warm up for about 1 minute. You don’t want it to be too warm.)

6 Carefully remove the dough from the oven (you don’t want it to collapse), and then pre-heat the oven to 350-degrees F / 175-degrees C. Once it has reached temperature, place it on a lower rack and bake for about 50 minutes. A knife inserted into the middle should come out clear and the bread should be golden brown. If the top begins to brown too quickly and you’re concerned about it getting over done, you can place a foil “hat” on top to slow the browning of the top.

7 Slice into wedges, serve and enjoy!

Panettone FROM BRIAND SANDERSON / MODERN WORK & SECURITY


This recipe was created and perfected using a bread machine to do the mixing of the ingredients, kneading/rising of the dough, and baking. It can be easily adapted if you do not have a bread machine.

Serving Size Varies

1 cup filtered water, warm to the touch

3 tbs molasses

1 tbs avocado oil

1 cup dark rye flour (Bob’s Red Mill, for example)

2 cups all-purpose bread flour

4 tbs gluten flour (aka Vital Wheat Gluten)

3 tbs flax seeds (you can substitute with caraway or skip the seeds altogether)

1 tbs dutch unsweetened chocolate powder (optional for a darker color)

1 cup sourdough starter

1 tsp salt

3 tsp yeast

1 Set the bread maker to the Whole Wheat setting, 2lb loaf, Dark Crust.

2 Add all the ingredients to the bread machine pan and start the bread maker. The moisture content of your starter may mean you need to add a tablespoon or 2 of more water.

3 If you do not have a bread machine, you can use a stand mixer with a dough hook. The first stage is to mix the ingredients on a low setting with a dough hook for about 2 to 3 minutes until the dough ball forms, then increasing the speed just slightly. Knead like this for 30 minutes, then let the dough rise for 30 minutes.

4 After this first rise, punch the dough down (use the dough hook for 10 seconds) then let it rise for a 2nd rise for 30 minutes. Punch it down once more and put it into a loaf pan. Let it rise for 30 minutes more or until doubled in volume.

5 Bake in a preheated oven at 350-degrees F / 176-degrees C for about 50 minutes.

Social Distancing Sour Dough Rye Bread FROM BRIAND SANDERSON / MODERN WORK & SECURITY


Like those Bantam Bagels that Starbucks sells…only better.

Makes 12 biscuits

For the seed mix:1 bottle Trader Joe’s Everything But the Bagel seasoning (if you don’t have access to a Trader Joe’s, you can also mix together 2 tbs sesame seeds, 2 tbs poppy seeds, 1 tbs dried minced onion, 2 tsp dried minced garlic, and 1 tsp coarse salt)

For the biscuits: 2 ½ cups (325g) all-purpose flour

2 ½ tsp baking powder

1 tsp coarse salt

4 tbs (55g) cold unsalted butter, cut into cubes

4 oz (115g) plain cream cheese, cold, cut into cubes

1 cup (235 ml) buttermilk

1 Heat the oven to 450-degrees F / 232- degrees C. Line a large baking sheet with parchment paper. Put the seasoning or seed mix into a small bowl.

2 In a large bowl, combine flour, baking powder, and 1 tsp salt. Scatter the butter and cream cheese over the dry mixture and use your fingertips or a pastry blender to work them in until the mixture resembles rubbly sand. Add the milk or buttermilk, and stir until just combined, with the dough clumping together.

3 Drop the dough in about 12 equal mounds, one at a time, into the seasoning/seed mixture. Use your fingertips to give them a little half-roll through the seeds, and space them evenly on the baking sheet. Repeat with remaining dough. (You’ll have some extra seeds.) Bake until golden and your home smells like a bagelry, about 12 minutes.

Everything Drop Biscuits with Cream Cheese A SOLUTIONS SPECIAL / FROM THE EDITOR


I’ve loved banana bread ever since I lived in Australia but was never able to reproduce it properly until a friend shared this recipe with me!

Serves 6

3 bananas (1 for decoration)2 eggs 150g flour50g almond powder80g blond sugar50g coconut oil100ml almond milk1/2 pack of yeast (6g)1 teaspoon baking soda1 pinch of salt1 pack of vanilla sugar (8g)1 teaspoon cinnamonFor alternate versions depending on your diet, replace:

Instead of eggs: 100g of Applesauce

Instead of almond power: other nut powder

Instead of sugar: 50g of agave syrup/honey/maple syrup

Instead of coconut oil: sunflower oil or peanut oilInstead of almond milk: coconut milk

1 Start by mixing / mashing 2 of the bananas in a bowl to form a puree then set aside. Save the third banana for now.

2 Mix the eggs with the blond sugar, vanilla sugar, and cinnamon. Then add in the coconut oil, banana puree, and milk. Add in all other ingredients: flour, yeast, baking soda, salt, and almond powder.

3 Pour the batter into the baking pan.

4 Peel the banana and cut it in half length-wise. Lay it on top of the batter. You can sprinkle some brown sugar over the top if you’d like for a crunchy effect.

5 Bake in the oven for 40-45 minutes at 180-degrees C / 356-degrees F.

Butterless (But Yummy!) Banana Bread (#BBB) FROM ALEX MAHER / BUSINESS APPLICATIONS


This recipe makes the most light, flaky, decadent biscuits you can imagine. Served in the morning with a pat of butter and jam and a carafe of mixed citrus juice (another recipe for another day). For some savory takes, consider mixing in fresh herbs and a bit of grated lemon zest, some finely chopped sun-dried tomatoes, crumbled feta, and a few minced olives, or some finely chopped serrano chiles plus a handful of shredded aged artisan Cheddar cheese.

Makes about 12 biscuits

1 1/4 cups (140 g) spelt flour or whole wheat pastry flour

1 1/4 cups (155 g) unbleached all-purpose flour, plus more if needed1 1/2 tsp fine-grain sea salt1 tbs aluminum-free baking powder

1/2 cup (115 g) unsalted butter, chilled and cut into tiny cubes

1 1/3 cup (310 g) Greek-style yogurt (or regular plain yogurt or even creme fraiche)

1 Preheat the oven to 450-degrees F /230 degrees C with a rack in the middle of the oven. Place an ungreased baking sheet in the oven to preheat as well.

2 Combine the flours, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles on a sandy beach. Add the yogurt and pulse a few times, or until the yogurt is just incorporated. Avoid overmixing; it’s fine if there are a few dry patches. Gather the dough into a ball and turn it out onto a lightly floured surface. Kneed five times and press into an inch-thick square. Cut in half and stack one on the other. Repeat two more times--flattening and stacking, then cutting. Add more all-purpose flour to prevent sticking when needed. Press or roll out the dough into 3/4-inch (2cm) thick rectangle, but no thicker; of the dough is too tall, the biscuits will tilt and tip over while baking. Cut the dough into twelve equal biscuits.

3 Transfer the biscuits to the preheated baking sheet leaving 1/2 inch (1.5 cm) between each biscuit. Bake for 15 to 18 minutes, until the bottoms are deeply golden and the biscuits are cooked through. My kids like to eat them hot, split through the middle, with a touch of butter and jam on each half.

Yogurt Biscuits FROM MICHELLE STRUB / CONTINUITY


Don’t forget to use paper liners because if not, occasionally, a blueberry gets lost, stuck to the pan, and that’s just no way for a blueberry to go out.

Serves 5

5 tbs (70g) unsalted butter, cold is fine½ cup (3 ½ oz or 11g) sugarFinely grated zest from ½ a lemon¾ cup plain unsweetened yogurt or sour cream1 large egg1 ½ tsp (7g) baking powder¼ tsp baking soda¼ tsp fine sea or table salt1 ½ cups (195g) all-purpose flour

1 ¼ to 1 ½ cups (215 to 255g) blueberries, fresh or frozen (no need to defrost)3 tbs turbinado sugar (sugar in the raw)

1 Heat oven to 375-degree F / 190-degrees C. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.

2 Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt, and egg until smooth. Whisk in baking powder, baking soda, and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.

3 Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but I promise, will be the perfect crunch lid at the end. Bake for 25-30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool in pan for 10 minutes then the rest of the way on a rack.

Perfect Blueberry Muffins A SOLUTIONS SPECIAL / FROM THE EDITOR


My wife and I leveraged a recipe we found on the internet and modified it. We have been making it for our friends (almost) every time we visit them and it is now the official “friends annual ski trip breakfast” dish. Our friends like it so much that we added it as an option for our wedding reception!

Okay, so this isn’t my picture. My version doesn’t look as good, but it does taste amazing.

Quick tip: This tastes even better if you apply hummus on the bread before dipping into the finished Shakshuka!

Serves 4 - 6

3 tbsp oil1 onion, diced1 green bell pepper, diced1 red bell pepper, diced2 cloves garlic, chopped2 tomatoes, diced1 can of diced tomatoes1 tsp sweet paprika½ tsp salt4 eggs4-6 sprigs fresh parsley, for garnish1 cup cubed feta, optional for servingPita or other bread, for serving

1 Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Dice all the vegetables.

2 Sauté the onion in the oil until translucent. Add the peppers and garlic. Then add the paprika and salt and simmer until vegetables are cooked through (around 6-7 minutes on medium heat).

3 Add the fresh diced tomatoes and the canned diced tomatoes to pan and stir until blended. Add spices, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.

4 Crack the eggs into the tomato mixture allow the mixture to simmer for 10-15 minutes or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

5 Garnish with fresh parsley and serve with pita or other bread.

Shakshuka FROM LIOR BELA / MODERN WORK & SECURITY


I can’t ever forget the unforgettable smell from my mother’s kitchen when she’d make this every Thursday afternoon, preparing it for the coming weekend.

Serves 5

6 big red peppers, diced1 hot green pepper, diced5 ripe red tomatoes, diced1/2 garlic clove, chopped1 tsp cooking salt1 tsp ground caraway½ cup olive oil

1 Peel the tomatoes by using hot water and soaking briefly. Dice up into small pieces along with the other ingredients.

2 Add the olive oil, salt, ground caraway, and all vegetables into a pot and cook over high heat for 5 minutes. Reduce the heat to low and cover, letting simmer and all of the flavors meld together for 1 hour. Keep the pot covered.

3 After 1 hour, remove the lid and turn heat back up to high, cooking until liquids are evaporated and stirring every 30 seconds so as not to let burn.

4 After about 5 minutes, the Shakshuka should be ready. Let cool slightly and enjoy immediately. You can also keep it in the refrigerator for 3-5 days. It is an excellent served with bread.

Tunisian Shakshuka FROM LIOR DERRY / MODERN WORK & SECURITY


Sri Lankan Kiribath (Kiri = milk and Bath = rice) is a breakfast dish, made on special holidays such as Sri Lankan New Year and on special occasions that celebrate new beginnings. This dish is consumed with sides of a spicy fish curry, and onion sambal and/or sautéed spicy onions. Some also feed this dish with sugar or treacle to younger children. It’s completely vegan and enjoyed by all.

Serves 4

2 cups white short grain rice4 cups water

1 can of Thai coconut milk (Chaokoh brand preferred)2-4 tsp salt, to tasteA rice cooker or a deep pot for cooking

1 Wash the rice and place in the rice cooker or a deep pot with 4 cups of water. If cooking in a rice cooker, let the rice cook as it would normally but around the 18-20 minutes, add the coconut milk and salt and mix well until all of the rice is well coated with the coconut milk. Continue to cook for another 5-8 minutes (or longer), until the coconut milk is absorbed and rice is done. The rice should be sticky. Turn off the rice cooker.

2 Remove all of the rice out of rice cooker onto a large flat serving plate. Flatten it down to a 2-inch “cake” shape in the dish in which the rice will be served. Use a spatula to help mold the rice. Let sit for 2-5 minutes to cool and cut the mold into diamond-shaped or square pieces.

3 Serve with a simple mackerel fish curry and onion sambal (one small onion finely chopped, mixed with 1/2 or 1 tsp of salt, red hot chili powder, and half a lemon).

Sri Lankan Kiribath FROM DHANI ABEY / STU


No visit to Jamaica is complete without partaking in the national dish. Ackee and Saltfish is Jamaica’s national dish. It can be eaten any time or any day of the week; however, it is traditionally served as a breakfast meal on the weekends or on special occasions. The dish is made with sautéed Saltfish (codfish), boiled Ackee, onions, thyme, Scotch Bonnet peppers (optional – yeah, nah), tomatoes, red bell pepper (optional), garlic, black pepper and pimiento and is a true representation of the country’s motto; “Out of Many Open People” as it incorporates items from the different populations that make up Jamaica.

Ackee and Saltfish goes well with bammy! Bammy (yuca), or bami, is a traditional Jamaican cassava flatbread descended from the simple flatbread eaten by the Tainos, Jamaica’s original inhabitants.

To fry bammy:Put the bammy pieces into a small bowl and pour the milk all over them, let them remain in the milk for 10 minutes.

Heat a skillet or Dutch over low and add the cooking oil. Once hot, fry the bammy pieces until lightly brown in color, 5-6 minutes.

Remove and drain on a paper towel.

Serves 4

1 lb Saltfish (dried, salted codfish)2 18 oz. can Ackees, drained1 medium onion1/2 tsp black pepper3 tbs butter

1/2 hot pepper (ideally Scotch Bonnet), the more the better1 sweet pepper1 tomato, chopped

2 cloves garlic, optional4 scallions (or spring onions)

1 Place the Saltfish in cold water to soak overnight or for at least eight hours to remove excess salt. Drain the water and replace with fresh water a few times.

2 Bring a pan of cold water over high heat to boil, then reduce the heat to medium-low. Add the fish and gently simmer, until tender.

3 Remove the fish from the water and allow to cool. Using your hands (or a fork), remove the fish bones and skin, then flake the fish apart.

4 Meanwhile, chop the onion, sweet pepper, scotch bonnet pepper and tomato. Melt the butter in a frying pan and stir fry the onion, black pepper, sweet pepper and scotch bonnet until the onions become translucent. Add the tomatoes and fish and stir-fry for another 10 minutes.

5 Add the Ackee and cook until heated through, stirring gently to avoid breaking apart.

Ackee and Saltfish (Jamaica’s National Dish) FROM ROAN DALEY / APPS & INFRA


Snacks & Drinks


This is the recipe from the first-ever virtual mixology class for Microsoft Aspire Hires. I hope everyone enjoys it!

Serves 1

2 oz pomegranate juice½ oz lime juice2 oz vodka6 oz ginger beerCrushed iceLime slices (optional for serving)

1 Add pomegranate juice, lime juice and vodka to a glass and stir to combine.

2 In the same glass, add crushed ice to your liking.

3 Top off with ginger beer. Then stir to combine and garnish with a lime slice/wheel.

Pomegranate Moscow Mule FROM ANKITA BENDRE / MODERN WORK & SECURITY


Here, the word “perfect” refers not to the quality of the cocktail, but to the equal amounts of sweet and dry vermouth used to make it. We enjoy these on the weekends, before, during, and after our family dinners.

Serves 1

2 ounces rye or bourbon whiskey½ ounce sweet vermouth½ ounce dry vermouth2 dashes Angostura or orange bitters

Bing cherries, pitted and stem-on (we like the Bada Bing cherries from Stonewall Kitchen/Tillen Farms which you can find in jars)

1 In a mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. Stir well, about 20 seconds, then strain into cocktail glass. Add cherry or twist lemon peel directly over drink to release essential oils, and serve.

The Best Manhattan A SOLUTIONS SPECIAL / FROM THE EDITOR


The modern smoothie has sometimes become too sophisticated, often featuring exotic fruits. This one returns to 1970s-era smoothie essentials with its strawberry-banana base, but it gets an update from coconut milk and agave nectar.

Serves 1

1 banana8 frozen strawberries2 tbs coconut milk2 tsp agave nectar (or substitute with honey)

1 Put all the ingredients into a blender. Blend until smooth. Pour into a glass and serve.

Morning Glory Smoothie A SOLUTIONS SPECIAL / FROM THE EDITOR


This is an entirely too easy recipe that will whisk you away to a Tuscan summer!

Serves 6

For the simple syrup: 1 ½ cups sugar1 ½ cups waterLemon zest, from 3 lemons6 sprigs rosemary

For the lemonade: 6+ lemons, juiced

2 quarts sparkling mineral water, lemon flavored if possibleRosemary twigs and lemon slices, for garnish

1 Make the simple syrup by combining ingredients into a small saucepan and bringing to a slight boil, stirring until sugar dissolves. Remove from heat and let cool completely. Remove the rosemary sprigs.

2 In a large pitcher, combine simple syrup—you don’t have to use all of it. Use as much to your taste. The more you add, the sweeter the lemonade will be—lemon juice, and sparkling water. Stir and garnish with rosemary twigs and lemon slices.

3 Pour over ice to serve.

Sparkling Rosemary Lemonade A SOLUTIONS SPECIAL / FROM THE EDITOR


This recipe is inspired by and borrowed from a popular home blog I’ve read for years. Before you get offended by candy corn as a main ingredient, I hope you’ll try it. Even the biggest candy corn haters I’ve met can agree this mix is legitimately delicious. This serves approximately 12. Or you can eat it alone in a few days, your choice.

Optional yet recommended to include 1 cup of dark chocolate chips. You can also use 2 bags of candy corn if you like the mix a bit sweeter.

Serves 12

1 bag candy corn (not the pumpkins or other shapes, just the classic corn)1 cup honey roasted peanuts1 cup lightly salted almonds1 cup lightly salted cashews

1 Pour ingredients into a large bowl and mix ingredients. Put the mix into a cute autumnal bowl if you’d like.

The Ultimate Candy Corn Snack Mix FROM SARAH BLODGETT / CONTINUITY


There is a very important textural thing to guacamole—you never really want to mush up the avocado. You want to feel everything. This makes all the difference and what sets this guacamole apart.

Makes about 1 ¾ cups

2 tbs finely chopped white onion

1 tbs minced fresh serrano or jalapeno chile, including seeds, plus more to taste1 garlic clove, minced½ tsp kosher salt, or ¼ tsp fine salt¼ cup chopped cilantro, divided2 ripe Mexican Hass avocados, halved and pittedA squeeze of lime, if desired

1 Mash the onion, chile, salt, and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, then transfer the paste to a bowl.

2 Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice and additional chile and salt. Serve immediately.

Classic Garlic Guacamole A SOLUTIONS SPECIAL / FROM THE EDITOR


This is a recipe that I learned from my grandmother. It’s part of the classic meal courses from Armenia, my root country. I do this often for my family or when friends gather. It is always a huge success in addition to being delicious. It’s often served as an aperitif or part of other starters.

This typically yields 24 to 30 cheese beureks (depending on the size of your triangles and how much stuffing you put in each beurek).

Serves 12

1 bunch parsley1.3 lbs feta4 eggs

1 pack of filo pastry (when I was living in the U.S., I found this at Whole Foods or in any Mediterranean grocery shops)1 lb butterPepperSesame seeds (optional)

1 Mince the parsley. Combine well with the crushed feta and one egg. Depending on the consistency, add a second egg and more feta if needed.

2 Melt the butter. Butter 2/3 of a filo sheets. Fold three times width-wise. Butter again, then add a spoon of stuffing and fold in a triangle shape. Place the beureks on a lined cookie sheet. Preheat the oven to 380-degrees F / 90-degrees C.

3 Break two eggs and brush some egg yolk on the beureks. As an option, you can add some sesame seeds on top of each beurek prior to cooking.

4 Cook for 15-20 minutes.

Armenian Cheese Beureks FROM VAHÉ TOROSSIAN / BUSINESS APPLICATIONS


I started working for Microsoft back in 2007 and every year for several years, I’d have to travel from Seattle to NYC for Advertising Week. And every year while in the Big Apple/City That Never Sleeps/City of Dreams, I’d make sure to stop in at Momofuku Noodle Bar or one of its offshoots, fulfilling my eating dreams until the next year.

Eventually I switched roles and was no longer in NYC regularly so had to try and learn how to make ramen, and steamed buns, and smoked chicken wings, and bo-ssam myself. Unfortunately, I haven’t done any of that quite yet, but I have figured out their soy sauce eggs. Baby steps.

To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.

Serves 6

6 tbs warm water1 tbs sugar2 tbs sherry vinegar3/4 cup low-sodium soy sauce6 large eggsMaldon or other flaky salt, for servingBlack pepper, for serving

1 Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.

2 In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.

3 Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water--this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small place to ensure submersion.

4 Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.

Momofuku Soy Sauce Eggs FROM MICHELLE STRUB / CONTINUITY


These can be made in both a regular oven or an air fryer if you have one!

Serves 4

1 ½ lbs chicken wings, sectioned into flats and drums½ tsp natural ancient Sea Salt½ tsp black pepper½ tsp smoked paprika½ tsp garlic powder½ tsp onion powder

1 tbs baking powder (you cannot swap baking soda in this recipe—I promise that the wings will not taste good if you do)

For the sauce: 1/4 cup unsalted butter, melted1/2 cup grated parmesan1 tsp onion powder1 tsp garlic powder1 tsp dried parsley1/4 tsp black pepper2 green onions, chopped 1 tbs fresh chopped garlic (optional) Directions: Mix the all of the ingredients for the Garlic Parmesan sauce by stirring them in a small bowl.

Toss the wings in the garlic parmesan mixture and serve immediately.Add fresh green onion and fresh garlic.

1 Remove the chicken wing parts from the refrigerator and pat dry (removing as much moisture as possible helps to have a crispy wing skin).

2 Mix the sea salt, black pepper, paprika, garlic powder, onion powder and baking powder in a small dish or ramekin. Sprinkle seasoning mixture on the wings and toss to coat.

3 Place wings on a flat layer in the airfryer. Use the air-fryer programmed settings for chicken (400-degrees F) and cook for 25-30 minutes. (I set my timer for 15 minutes, flip the wings, then check the wings at 5-minute intervals until the skin is crispy enough for me). Getting the wings crispy quickly requires you to flip them about halfway through.

If you want to bake your wings in the oven instead, then you should cook these wings on 425-degrees F / 218-degrees C for 25 minutes per side. After the wings are crisped, you simply toss them in the sauce.

4 To make the sauce, mix the ingredients together in a small bowl.

5 Serve wings with fresh green onion and garlic on top.

Garlic Parmesan Wings FROM LAURIE RESCH / SOLUTIONS


Soups & Salads


Great on its own as a healthy snack or add your favorite protein to make it even heartier!

Serves 4-6

3 15-oz. cans black beans, drain and rinse 2 of them1 medium onion, chopped

1 ½ cups broth (I use chicken, but you can use any kind) 1 ½ cups water 1 ½ tsp cumin 1 10-oz. can Rotel (tomatoes and chiles)1 10-oz. can diced tomatoes ½ tsp dried cilantro (if using fresh, use ¼ cup)

1 Place onion, water, broth and cumin in a stock pot and bring to a boil. Reduce to medium heat.

2 When onions are soft, add beans and Rotel in the stock pot. Simmer for 20 minutes.

3 Add diced tomatoes and cilantro. Simmer for 10-15 more minutes.

4 Add toppings (i.e. sour cream, cheese, etc.) as desired before serving.

Awesome Healthy Black Bean Soup FROM JIM VACCA / APPS & INFRA


One of my favorite soups when sick and when I need a bowl of hearty comfort! My mom makes the best soups and this is a variation on her recipe I grew up with. I make enough to store in the freezer so I can grab and have this at any time. Freezes well!

Serves 6-8

1 whole organic chicken (be sure to remove the neck and gizzards that are hiding in the chicken, usually wrapped)6–7 organic celery stalks, chopped 1 bunch of organic parsley5-6 carrots, chopped 1 large onion (sweet yellow or Vidalia), chopped

2 lemons, juiced (I like a lot of lemons…some do not so skip if you want!)Clove (whole or powder)Nutmeg (freshly ground if you’re able), to tasteSage, to tasteThyme, to tasteMarjoram, to tasteSalt and pepper, to taste

Noodles (I prefer egg noodles and/or wide noodles but you can use any noodles you like—about ½ cup or more)

A large soup pot (with enough room to contain a whole chicken and other ingredients—mine takes 24 cups of water)

Note: you can buy the fresh herb pack in grocery stores that usually contains all the above. You can also substitute with dried herbs, just use half the amount.

My mom used to take one whole onion and pierce the onion with whole cloves, kind of looked like a Christmas ornament when done. Drop that into the broth for an unbelievable flavor and just remember to remove before serving.

Feel free to add or remove spices that you like. Sometimes I sneak in some fresh dill for a twist on the soup. For a heartier meal you can even add extras like parsnips, dumplings (do this on the side and additional chicken broth so as not to take away from the soup—Bisquick is an easy way to make dumplings).

1 Wash the chicken (if you’d like), pat dry, then add to pot and fill with water to cover the chicken. Add in the full bunch of parsley and juice of two lemons and bring to a boil.

2 Skim top of pot to remove fat. Then add in the chopped celery, carrots, and onion plus the spices (these are all measurements to your liking). Set the temperature to low and let the soup simmer for an hour or more.

3 Remove the full bunch of parsley (I get a strainer and make sure I get all the liquid off the parsley). Once you see that the chicken is done remove from the broth too.

4 Remove all the skin from the chicken. Chop the chicken breasts and add them to the soup. (I usually end up adding all of the chicken meat, removing the skin and bones—otherwise you can save the chicken and make a delicious chicken salad.)

5 Add your favorite noodles in any amount (about ½ cup). Be careful when using pasta noodles as they will expand and absorb your broth. You can always add additional chicken broth later if needed though.

6 Add salt and pepper to taste and adjust other seasonings to your liking. Serve with your favorite crackers or just by itself.

Anna’s Chicken Soup Warms the Soul FROM ANNA STAMATELATOS / APPS & INFRA


This is my all-time favorite soup. It was historically served at Italian-American weddings. Whenever I make the meatball recipe included in this cookbook, I always freeze some raw teeny tiny meatballs for this soup. I roll them smaller than a quarter and freeze them on a plate with plastic wrap on it. Once the meatballs are frozen a few hours later, I put them in a gallon Ziploc bag and have them in the freezer to make this soup. It makes making this soup so very easy. You need approximately 10 tiny meatballs per serving. Enjoy!

Serves 4

40 tiny meat balls from Kristie’s Famous Italian Meatballs recipe (raw or raw-frozen)Olive oil3/4 cup onion, chopped small6 cloves garlic, minced

1 large head escarole (or 2 heads if they are small), chopped into 1 ½-inch pieces8 cups chicken broth1 lb box Acini de Pepe pastaParmesan cheese, grated by handFreshly ground black pepper

1 Heat olive oil in a large soup pot. Add in the onion and sauté until soft, but not brown. Add in the garlic and sauté for a few seconds—do not let it brown.

2 Add in the chicken broth and bring a boil.

3 Once broth is boiling, keep it at a boil and carefully drop in raw (or raw and frozen) meatballs. Let the meatballs cook for approximately 8 minutes or until they’re done. They are done when they are no longer pink inside.

4 At around the 8-ish minute mark, add in the cut-up escarole. It looks like a ton but will wilt once in the broth. Cook briefly until wilted.

5 In a separate pot, bring salted water to a boil It should be enough water to boil the pasta. Add in the Acini de Pepe pasta. Drain when cooked.

6 To serve, add noodles into a bowl and ladle soup over the top. Serve with parmesan cheese on the side. Store the noodles and soup separately. If you add them together, the noodles soak up all the broth liquid.

Italian Wedding Soup FROM KRISTIE ATWOOD / STU STRATEGY


Despite its sturdy-sounding name, this chickpea stew has more in common with a summer Greek avgo-lemono than a fortifying Moroccan tagine. There’s something just so pleasant about this—and since it’s adapted from famed blogger-turned-cookbook author Heidi Swanson, you know you can’t go wrong.

Serves 4-6

2 tbs extra virgin olive oil1 large yellow onion, finely choppedFine sea salt

3 cups (490g) cooked chickpeas or 2 (15 oz. cans chickpeas, rinsed and drained)

4 cups (950ml) vegetable broth or water (you can use chicken broth for a heartier flavor)2 cloves garlic, finely choppedScant ¼ tsp saffron threads (2 modest pinches)3 large egg yolks, lightly beaten

1 cup (225g) plain yogurt (Greek or regular, full fat)Sweet paprika

Small bunch of fresh cilantro or microgreens, chopped

1 In a medium-large pot over medium-high heat, combine the oil, onion, and a coupe of big pinches of salt. Cook until the onions soften up a bit, a few minutes. Stir in the chickpeas, then add the vegetable broth and garlic. Bring to a simmer and remove from the heat.

2 In a bowl, whisk together the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful, at least 1 cup, of the hot broth to the yogurt mixture, stirring constantly. Very slowly whisk this mixture back into the pot of soup. Return the pot to medium heat and cook, stirring continuously and never quite allowing the broth to simmer for another 5 minutes or so, until the broth thickens slightly.

3 Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro and/or microgreens.

Chickpea Stew with Saffron, Yogurt & Garlic A SOLUTIONS SPECIAL / FROM THE EDITOR


One of the great things about this simple meal is that you can add additional ingredients very easily. Our experience is that it takes longer to cook than 25 minutes…so it’s best to cook in the Instant Pot then let it stew for a few hours.

We sometimes toss olive oil, butter, and carrots into the mix, as well as a little oregano.

Serves 4

4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks

1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)

4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)

1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks (you can also just buy some chicken breasts and bone-in thighs and/or drumsticks)2 bay leavesKosher salt and freshly ground black pepper

1 Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine.

2 Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Colombian Chicken Stew FROM CARL THOREN / CONTINUITY


This recipe is for those times you buy the hardest, most unforgiving peaches in the pile in the hopes that they will ripen to be soft, sweet, and ready to pour peach juice all over your shirt with the first bite…only to find that the peaches have decided they are perfectly content remaining just the way they are, able to roll around the bottom of your bag all day and emerge unscathed.

A big bowlful of this salad would make a lot of sense at either a hot, smoky barbecue or a civilized brunch.

Serves 4-6

2 ½ pounds (1.1kg) unripe peaches, peeled and sliced as for pie into ½-inch (1.3cm) segmentsScant ¼ cup (50g) sugar½ tsp salt½ tsp freshly ground black pepper

2 tbs strong-flavored extra-virgin olive oil, like Greek or Lebanese2 tbs chiffonade of fresh mint

1 Toss the peaches with the sugar and salt. Let them sit for 10 minutes. Fold in the pepper, oil, and mint. Serve immediately at room temperature or cold within a few hours of preparation. It will become mushy overnight.

Green Peach Salad A SOLUTIONS SPECIAL / FROM THE EDITOR


I found this recipe in a 30 day ‘healthy eating’ challenge and although I followed the plan to the letter, I hesitated making this salad. But I did anyway and couldn’t have been more surprised at how delicious it was! It is now a GO TO meal given how easy, colorful, and delicious it is! Enjoy!

Serves 4

1 cup green cabbage, half cut in thin strips1 cup purple cabbage, half cut in thin strips1 red bell pepper, cut in thin strips1 orange bell pepper, cut in thin strips1 green onion (spring/scallion), finely chopped½ cup cilantro, finely chopped (optional)¼ cup slivered almonds2 grilled chicken breasts4 tbs sesame oil

4 tbs soy sauce (low sodium or coconut amino substitute equally good)

1 While grilling the chicken, combine thinly sliced cabbage and peppers together along with the slivered almonds.

2 Divide cabbage, pepper, and almond mixture between 4 dishes. Add cooked chicken on top. Drizzle the sesame oil and soy sauce on top, about 1tbs of each per dish. ENJOY.

Note: You’ll be surprised how much cabbage there is so do not dress until after plated as you can save extra salad in a bag for future use.

Grilled Chicken Asian Salad FROM GINA HARRIZ / MODERN WORK & SECURITY


There is a restaurant in Portland called Ava Gene’s and while they’re certainly known for much, much more than their kale salad, this is the dish I still remember years after dining there. People who never imagine eating raw kale will quickly become devoted and unlike most salads, this one gets even better in the fridge overnight. Plus it couldn’t be simpler to put together.

Serves 6

½ cup extra virgin olive oil¼ cup freshly squeezed lemon juice3 garlic cloves, mashed½ tsp saltPinch of red pepper flakes

2 bunches kale (Tuscan or Lacinto), ribs removed, and leaves sliced into ¼-inch strands

½ cup finely grated Grana Padano or Parmigiano-Reggiano cheese2 tbs croutons, crushed into breadcrumbs

1 In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again.

2 Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for 2 days.

Copycat Ava Gene’s Kale Salad A SOLUTIONS SPECIAL / FROM THE EDITOR


MeatyMains


This recipe has a lot of ingredients and can take some time to create, but as expected, when this is often the case, the finished sauce is incredible! Every time I serve it up, I always get asked for the recipe. Personally, I like it right after being cooked, but my family likes it more when left overnight in fridge for the “Flavour Boost” the next day. It will be ‘Yours to Discover!’

Makes 10 cups of sauce

For the sauce: 4 oz (125 g) sliced pancetta, preferably spicy

1½ cups (375 mL) onion, finely diced (about 1 large) 1 cup (250 mL) each of carrot and celery, diced

1 tbsp (15 mL) minced fresh garlic cloves, about 2 to 3 large2 tbs (30 mL) butter2 tbs (30 mL) olive oil1 lb (500 g) ground veal1 lb (500 g) ground pork1 can (796 mL) crushed tomatoes1 can (284 mL) consommé, undiluted1 cup half-and-half cream or whole milk1 cup (250 mL) dry white or red wine2 bay leaves

For the flavour boost: 1 tbs (15 mL) olive oil¼ cup (60 mL) chopped fresh parsley2 tbs (30 mL) very finely chopped fresh thymeSalt, to tasteParmesan, to taste

1 Preheat oven to 325°F (160°C).

2 Finely dice or chop pancetta. In a large frying pan, sauté pancetta over medium heat for 8 minutes or until fat is released and pancetta is not yet browned. Add onions, carrots and celery. Cook, stirring often until vegetables are softened, 8 to 10 minutes; then stir in garlic. After 1 minute, pull pan off heat.

3 Place a large wide pot such as a Dutch oven over medium-high heat; immediately add butter and olive oil. When hot, add veal and pork; break up repeatedly into small pieces, cooking for 8 to 10 minutes or until no longer pink. Do not brown meat.

4 Add cooked vegetables, tomatoes, consommé, cream, wine, and bay leaves. Heat until bubbles are just starting to rise; do not boil.

5 Transfer, still uncovered, to middle oven rack. Bake, occasionally scraping down pot sides, for 2 hours or until sauce is thick and aroma heavenly.

6 Mix olive oil with parsley and thyme; stir into hot sauce. Cool; cover and refrigerate for a day or 2. Sauce freezes very well.

7 Before serving, remove bay leaves and any excess fat. Heat sauce; taste and add salt if needed. Toss sauce with hot pasta and serve garnished with grated Parmesan cheese accompanied by green salad and crusty bread.

Bolognese FROM GREGORY PEDLEY / IOT & MIXED REALITY


This traditional tomato and meat pasta sauce is something my Nonna (grandmother) taught me to make when I was 15-years old. She said I needed to learn to cook to help me carry on her legacy.

Secret sauce: as you add the ingredients, tell the pot what you are adding…this is called “Love.”

Serves 6

1kg mince meat of your choice3 tbs extra virgin olive oil 3 garlic cloves, diced 1 onion, diced6 420g canned diced tomato 1 bottle of tomato passata 1 large tbs of tomato pasteLarge pinch salt flakesLarge pinch ground pepper 5 basil leaves

1 In a deep cooking pot, add the olive oil and heat on a high flame. Add the onion and cook for 4 minutes.

2 Add the garlic and cook for another 4 minutes. Then add the mince meat and separate with a wooden spoon, cooking until brown and caramelized.

3 Once meat is caramelized add the passata, diced tomato, and tomato paste. Fill the empty passata bottle with 100mm of water and pour the water into the pot.

4 Season with salt and pepper. Bring to a boil (20 – 25 minutes). Once boiling, reduce the heat and put the lid on, slightly open. Stir every 30 minutes while letting it simmer for 3 ½ hours.

5 Turn off the stove, add the basil, then let cool for 5-10 minutes. Now it’s ready to serve!

6 Clean up your mess. :-)

Pasta Pomodoro Sugo FROM MICHAEL CORBO / SUPPORT SERVICES


If you are into healthy living, this is one of the quickest and freshest pastas around. Yummy!

Serves 4

8 oz. bow tie pasta1 lb shrimp, pre-cooked and peeled1 cup feta cheese1 red onion, sliced1 6oz can artichoke hearts, chopped¼ cup parsley, chopped 1 tomato, chopped (for garnish; optional)

For the dressing: ½ cup olive oil2 tbs white wine vinegar1 tsp Dijon Mustard2 tbs fresh lemon juice 1 tsp oregano1 clove garlic, minced1/8 tsp salt1/8 tsp pepper

1 Cook the pasta according to package directions.

2 Meanwhile, add the shrimp, feta, chopped artichokes, parsley, and red onion in a separate bowl and separately, mix up the dressing.

3 Once the pasta is cooked, add to the bowl with the shrimp mixture. Pour the dressing over the top and mix well.

4 Chill until ready to serve. This is delicious with chopped tomatoes on top!

Rosemary’s Greek Shrimp and Pasta FROM AMIE LUSCHER / SUPPORT SERVICES


We were so lucky to make this for a volunteering event as a team during the 2019 Give Campaign. It was a hit with Mary’s Place and hope you’ll enjoy it too.

Serves 4-6

1 cup orzo pasta2 large chicken breasts, fillet2 tbs minced garlic½ tsp crushed red pepper1 tbs fresh parsley, chopped 2 cups Fresh spinach leaves

2 cups white button or cremini mushrooms, sliced1 cup parmesan cheese, shredded ¼ cup olive oilSalt, to tastePepper, to taste

1 Bring a large pot of lightly salted water to a boil. Add the orzo pasta and cook for 8-10 minutes, until al dente. Drain and set aside.

2 Heat a large skillet on medium-high heat and add 1/3 of the olive oil, garlic, and red pepper and stir. Add in the chicken breast.

3 Cook for 5 minutes or until the chicken is golden brown and the juices run clear. (The chicken breasts are fillet, or cut in half/thin, so it should not take too long.) Remove the chicken from the pan and set aside.

4 Add another 1/3 of the olive oil to the same pan—you want that flavor—then add in the mushrooms and saute just until they are starting to soften.

5 Add the spinach and stir quickly. It will cook fast. Remove the pan from the burner.

6 Quickly dice up the cooked chicken breast and add to the mushrooms and spinach. Stir then add in the orzo and mix together. Add the parmesan cheese and the last 1/3 of the olive oil and mix again. Season to taste with salt and pepper.

Garlic Chicken Orzo Pasta with Spinach & Mushrooms FROM MONICA VAN TASSEL / CONTINUITY


You should know that paella in Valencia, Spain, is often misrepresented—or “false advertising” as one might say. Paella, in fact, is typically very thin with the amount of rice used. The primary ingredient is mostly the chicken, pork, meatballs, rabbit, or other protein. Except seafood!In Valencia, they do not mix hunting animals with seafood. If you are eating seafood in your “paella,” you are not actually eating paella. You are eating arroz con mariscos (seafood rice)!This recipe—for true paella—comes from my family-in-law in a midland Valencia town called Albalat de la Ribera. More than four generations have prepared and passed this recipe down in the family.

Serves 4-5

4 chicken thighs or legs, cut into 2 pieces each8 pork ribs1 bell pepper, cut into strips about 3-cm long250g green beans, cut into 3 cm-long pieces10 cloves garlic, peeled

2 chicken or other meat broth cubes (bouillon cubes)Saffron or other rice coloring agent2 tsp salt Pepper, to taste

1 piece of serrano pepper (if you like a slight spicy flavor), mincedOlive oil340g pearl rice

1 Prepare all ingredients prior to beginning the paella. Meanwhile, bring 1 ½ liters of water to a boil.

2 In a large-enough cup or bowl, dilute the two broth cubes in a cup, then add in the rice coloring and paprika.

3 Put a 40cm diameter paella pan on the fire, covered with a thin layer of olive oil and the 2 teaspoons of salt.

4 When the oil is hot, add the chicken, pork, and garlic cloves. Flip the meat so that the entire surface of each piece is browned.

5 Add in the beans, pepper, and piece of serrano, spreading them all over the surface between the pieces of meat. Cook for about 10 minutes.

6 Add the cup with the broth mixture. Then add the hot water until it completely covers the vegetables and almost completely covers the meat.

7 Let cook for 60 minutes over low heat. If the water is consumed, add more, always hot. Taste the broth to see if it is tasty. Add salt and other spices if necessary.

8 At 60 minutes, add the rice, forming crosses across the pan as if it were cuts of a pizza. With a wooden spoon, gently stir the rice until it is all covered by the water.

9 Raise the heat to the maximum for 5 minutes, then lower it to medium, ensuring that the heat is even across the pan. Continue to test the rice until it is ready. If the water is consumed and the rice is not ready, always add hot water.

10 When finished, the bottom should be burnt just slightly. That generates the “socarrat,” which is traditional of Valencian paella.

Paella Valenciana FROM MARIO VARGAS / DATA & AI


Hint: there is no lobster in this! I grew up working at Uncles restaurant and this was one of the most popular dishes on the menu. After the restaurant closed, my dad would often make this for us for family dinners. This comes together really quickly so it’s best to prep all your ingredients in advance.

Serves 4 (or more if you plan to serve with other dishes, which we normally do)

1 lb of shrimp, peeled and deveined 1/3 pound ground pork 2 tbs oil2 cloves garlic, minced

1 tbs of xiaoxing wine (you can skip if you don’t have or substitute with a splash of sherry)1 ½ cups of chicken stock ½ tsp seasame oil½ tsp salt ¼ tsp sugar White pepper, to taste

1 tsp fermented black beans (you can also skip this if you can’t find it or substitute with jarred black bean sauce) ½ cup frozen peas 2 tbs cornstarch with 2 tbs water 1 egg, beaten Green onions, for garnish

1 Heat up a large pan, or a wok if you have one. Add a tablespoon of the oil and stir fry the ground pork, breaking it up as you go

2 Add in the shrimp, garlic, and more oil if needed, and cook until the shrimp just start to turn pink but not fully cooked.

3 Add in the wine and cook for a few seconds. Then add in the peas, black bean (if using), chicken stock, sugar, salt, and white pepper. Bring the mixture to a simmer then add in the cornstarch and let it come to a boil to thicken as you stir. It should not be too thick. If it is, you can add in more water or chicken broth to thin it out.

4 Add in the egg and sesame oil then top with scallions.

5 Serve with steamed rice.

Shrimp with “Lobster” Sauce FROM AMY LIAO / SUPPORT SERVICES


This is an easy way to use up the leftovers from the big Thanksgiving meal or to fulfill your craving for it year-round.

Serves 4-6

16 oz ground turkey or leftover shredded Turkey3 cups cooked stuffing2 cups mashed potatoes 1 cup turkey gravy, plus extra on the side for the gravy lovers

1 ½ cups green bean casserole or any leftover veggies1 cup shredded cheese (optional)1 8 oz. can cranberry sauce

1 Preheat the oven to 350-degrees F / 176-degrees C. Prep your baking dish with a light spray of cooking spray. I use an 8-inch square class Pyrex or individual 6-inch x 3-inch glass bake-n-serve dishes.

2 If using ground turkey, cook in a large skillet, sprinkling with your choice of spices, until browned. Add in gravy just to warm.

3 If using leftover shredded turkey, to start, add gravy to a large skillet and warm over medium heat, adding stock to thin if needed. Add in the shredded turkey (make sure to use a mix of white and dark meat) and mix until all meat is warmed through.

4 Now let’s get layering! First with the turkey and gravy. Pour your turkey gravy mix into the baking dish(es). Next top with your green bean casserole or vegetables. Next add the stuffing, forming an even layer over the vegetables.

5 My tip – line the pan you will bake this in with parchment paper and pat in your stuffing to fill an even layer in the pan. Remove and set aside, then add your stuffing “patty” when layering.

6 Lastly add the mashed potatoes. You can do so with either the “spoon and fork method” (adding by the spoonful) or the “fancy star method” (filling a piling bag with a large star tip with your mashed potatoes and piping it onto the ‘pie’ in a decorative design). Top with cheese if using.

7 Place the pie on a baking sheet and bake until heated through and potatoes are golden, 15 - 20 minutes. Let cool slightly then portion onto plates and serve with a slice of cranberry sauce.

Thanksgiving Shepherd’s Pie FROM MONICA VAN TASSEL / CONTINUITY


This is a recipe that we adapted from Ina Garten. We make this on Sunday nights and debone the leftover chicken. There’s only two of us so we have enough to make chicken salad on Monday.

Serves 4

1 5-lb free range roasting chicken (we like Springer Farms) Kosher salt, to tasteFreshly ground pepper, to taste1 large bunch rosemary, pull out 4 sprigs1 lemon, halved1 head of garlic, cut in half crosswise2 large yellow onions, thickly sliced8 carrots, cut into 2-inch chunks

15 new potatoes (little round red or purple), cut in half Olive oil

1 Preheat the oven to 425-degrees F / 218-degrees C.

2 Remove the chicken giblets. Rinse the chicken inside and out. Then remove any excess fat and leftover pin feathers and pat the outside dry.

3 Liberally salt and pepper the inside of the chicken. Stuff the cavity and between the skin and the meat with the bunch of rosemary, one half of the lemon, and all the garlic.

4 Brush the outside of the chicken with olive oil and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken so they do not burn.

5 Place the onions, carrots, and potatoes in a roasting pan. Toss with salt, pepper, 4 sprigs of rosemary, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

6 Roast the chicken for 1 ½ hours or until the juices run clear when you cut between a leg and thigh.

7 Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Soak up excess chicken juice from the pan and continue to roast the vegetables while the chicken rests if you like your vegetables caramelized and crispy.

8 Slice the chicken onto a platter and serve it with the vegetables.

Easy & Delicious Roasted Chicken FROM KIMBERLY FRIEDMAN / APPS & INFRA


This is a family recipe for Croatian Chicken & Rice from my grandmother. Her and my grandfather were from the island of Vis, Croatia and we ate this often for Sunday family dinners.

Serves 4

1 whole chicken2 chicken breasts, cut into small pieces1 onion, chopped1 handful parsley, chopped2 garlic cloves, minced1 can tomato sauce2 chicken boullion cubes2 cups hot water, plus more as needed1 tsp salt1/2 tsp pepper1/2 tsp allspiceOlive oil

1 Prepare the whole chicken by cutting it into pieces, getting as much fat out as possible and taking the skin off.

2 Put enough olive oil in the pan to cover the bottom. Heat the oil and add chopped onion, parsley, and garlic to sauté until light brown.

3 Add parts of the whole chicken and stir, cooking for about 15 minutes.

4 Add the small pieces of chicken breast and stir, cooking for another 10 minutes.

5 Add salt, pepper, and allspice, give it a good stir then add the tomato sauce and let simmer for about 10 minutes.

6 Add 2 cups of hot water with 2 chicken bouillon cubes dissolved in it. Let cook at medium heat, stirring occasionally. Always make sure there is enough liquid to cover the chicken by adding more hot water as needed. The chicken should be nearly ready in about 1 ½ hours from the start.

7 When close to finished, take out the big chicken pieces and in the liquid, add about 3/4 cup rice. Keep stirring until the rice is ready.

8 You may like to cook some peas on the side and then add them to your rice. Or eat, them with the chicken. Anyway, you’ll love it and come out clucking like a hen (or grandma). Hahaha.

Rizot (Croatian Chicken & Rice) FROM CHARLOTTE BECKER / CONTINUITY


Great meal for cooler weather. Think “Southern American Risotto.” My Grandmother always said that chicken bog “sticks to your ribs.”

Serves a family

1 3 ½-to-4 pound whole chicken1 carrot, cut into chunks1 celery stalk, cut into chunks1 large vidalia onion, cut in half1 tsp black peppercorns

1 bouquet garni (1 sprig fresh thyme, 1 sprig fresh flat-leaf parsley, and 1 fresh bay leaf, tied together with kitchen twine or a leek or green-onion skin)3 tbs unsalted butter6 oz. smoked sausage, diced

1 cup Carolina Gold rice, rinsed until the water runs clear

1 tsp paprika (optional, to add extra smoky flavor)1 ½ tsp kosher salt½ tsp freshly ground black pepper

1 Place the chicken and neck in a 4-quart saucepan or stockpot with the carrot and celery. (Discard liver and gizzard or reserve for another use.) Cut one onion half into chunks and add it to the pot. Add the peppercorns and bouquet garni and fill the pan with water to just cover chicken. Bring to a boil over high heat, then reduce the heat to low and simmer for 40 minutes, until the chicken is cooked through. Remove from the heat and, using tongs, transfer the chicken to a platter.

2 Strain the broth and discard the solids. When the chicken is cool enough to handle, remove the meat from the carcass, shredding it with your fingers or two forks. Discard the bones and neck.

3 Dice the remaining onion half. Return the pan to the stovetop over medium-high heat. Add the butter, diced onion, and sausage, reduce the heat to medium, and sauté for 5 minutes, until the onion softens and the sausage begins to brown slightly.

4 Add the rice and stir to coat it with the fat; cook, stirring, for 1 minute. Add 1 quart of the reserved broth, the paprika (if using), salt, and pepper, and stir to scrape up the browned bits from the bottom of the pan. Add the shredded chicken and bring to a boil.

5 Reduce the heat to low, cover, and cook for 30 minutes, until the rice is cooked through, stirring a few times. Remove from the heat. Remove the lid and stir the rice to separate the grains. Taste and adjust the seasoning if needed. Add additional warm broth ½ cup at a time for a moister dish if you like. Cool the remaining broth, then freeze it for another use.

Chicken Bog FROM MATTHEW WEATHERLY / APPS & INFRA


This won’t be as good as Isarn in Kirkland, or street food in Thailand, but it’s decent. I spent 6 weeks on a Thai cooking course and 6 weeks in Thailand (not related), love Thai food, and I’m happy enough with this shortcut.

Serves 4

1 pallete deboned chicken breasts (organic if possible; I find the taste and texture is better)

1 Trader Joe’s Red or Yellow curry sauce (I’ve tried many, many others and they aren’t as good)

1 Native Forest Simple Organic Unsweetened Coconut Milk (again, tried many variations, this one is best I’ve found)5-8 cherry sized tomatoes

Fresh cilantro (if you can get cilantro with the roots, do so and finely chop 4 roots; otherwise if using stems, use about an inch and finely chop) 3-6 tbs fish sauce (vary for taste)1 tbs white sugar

Other optional ingredients: Sweet potatoesNaan breadRiceA nice baguette

1 Slice chicken breasts thinly into 1-inch wide and a couple inch-long strips, about ¼-inch thick maximum, but thinner if possible.

2 Sear the strips in a pan on medium for about 1 minute, making sure you turn them over to get them sealed on both sides. Turn the heat to low, cover with a lid, and leave to stand for 5 minutes.

3 Turn the heat off (if you have an electric stove, make sure to move the pan off of the hot plate), and leave the lid on to stand for 10 minutes.

4 In the meantime, put the curry sauce, coconut milk, tomatoes, fish sauce, and cilantro into a pot on low heat. It can simmer but shouldn’t boil. Once the chicken has finished, move it to the pot, making sure you leave the grease/water from the chicken behind.

5 Mix the chicken up in the pot and leave on low for 15 minutes. This gets the flavors into the chicken. You may need to turn the heat up slightly to keep it simmering.

6 Then cook/warm up your naan, sweet potato, bread, or rice. Leave the chicken simmering in the pot while you do this – it adds more time for the flavor to enter the chicken.

7 Serve using cilantro leaves as garnish if desired.

Thai Red or Yellow Curry Shortcut FROM WARREN JOHNSON / STU STRATEGY


“Dr. Nel” is a nickname/stage name when I entertain friends and family with good food and good times. I love to cook! I have, however, the same nickname among colleagues in the Data and AI space with a reputation of fixing and diagnosing database related issues and optimizing slow running code!

“I can *prescribe* the odd tequila or beer, my friend, it helps with a lot of aches...”

I also like to add thinly sliced Onion Rings in-between the pieces to compliment the dish. These should also be covered in the sauce when baking.

And of course, more garlic…to taste!

Serves 4-6

1 kg chicken pieces (rubbed with some salt & pepper)1 cup mayonnaise40 ml mustard powder15 ml mustard seeds½ cup grape vinegar1 cup boiled water 2 chicken stock cubes1-2 garlic cloves, minced½ packet of white onion ½ cup sugar (¼ optional)

1 Lay out the chicken pieces flat in an oven-safe dish.

2 Mix all of the other ingredients together, then cover all of the chicken pieces with the mixture.

3 Bake in the oven for 1 ½ - 2 hours at 170-degrees C / 338-degrees F.

Dr. Nel’s Mustard Chicken-lick’n FROM LIEZL NEL / DATA & AI


My mom made these from scratch when I was a kid and I learned how to make them growing up. They are my go-to comfort food and I still make them often for my family. It’s like having my mom around cooking with me all over again.

Serves 3-4

1 package large flour tortillas1 package shredded trio cheese1 can diced chiles½ onion, chopped2 large, cooked chicken breastsOlive oil

For the sauce: ¼ cup vegetable oil2 tbs flour½ tsp garlic powder1 8 oz. can tomato sauce1 cup water½ tsp chili powder¼ tsp cumin½ tsp onion powder2 tbs brown sugarSalt, to taste

1 Shred the cooked chicken breasts in a bowl and set aside.

2 Make the sauce by heating the vegetable oil in a skillet over medium heat. Stir in the flour and garlic powder until smooth. Gradually add in the tomato sauce, water, and other spices, salting to taste. Reduce heat to low and cook until thickened, about 10 minutes.

3 Preheat oven to 350 degrees. Working with each tortilla individually, take a pastry brush and brush a light layer of the olive oil over both sides. This keeps the tortillas from cracking while in the oven.

4 Spoon a large amount of the enchilada sauce onto the tortilla and spread evenly. Add shredded chicken, cheese, chopped onion, and diced chiles (each one to the amount you prefer). Roll up and put in glass baking pan.

5 When pan is filled, spread enchilada sauce over the top and cover with a heavy dose of the cheese. Cook for 20 minutes. Enjoy!

Mama’s Enchiladas FROM RACHAEL COX / MODERN WORK & SECURITY


1 tsp red pepper flakes, crushed1 tbs cumin, ground

1 tbs pimentón dulce (sweet Spanish smoked paprika)2 tbs extra virgin olive oil3 hard-boiled eggs, chopped¾ cup pitted green olives, chopped

For the empanada dough: 2 cups water1 ½ tbs salt3 ½ tbs high-quality lard, diced6–7 cups all-purpose flour

You can also find commercial empanadas pastry dough in Latin supermarkets.

This is my variation of a traditional Argentinian recipe. My father put together these quantities many years ago and the process is something that I’ve been refining from many sources over the years.

Makes 24

For empanadas: 1 lb well-marbled stewing beef (sirloin tip or round tip)Coarse salt and freshly ground pepper, to taste1 stick unsalted butter12 oz onions, quartered and finely sliced

4 oz scallions, minced, white and green parts kept separate

Empanadas Argentinas FROM JOSE MANUEL GOMEZ / BIZ APPS


1 For the empanadas: Trim and discard any gristle from the meat but leave the fat. With a sharp knife, chop the meat into 1/8-inch pieces. Transfer the meat to a bowl and season with salt and pepper.

2 Melt 6 tablespoons of butter in a large skillet over medium-low heat. Add the onions and sauté until they are translucent, about 8 minutes; do not allow them to brown. Add the red pepper flakes, cumin, pimentón, and the white part of the scallions and sauté for 2 minutes more. Turn off the heat and stir in the scallion greens then season to taste with salt and pepper.

3 Heat the olive oil in a large skillet over high heat. Brown the meat in batches, and spread the browned meat out on a tray, so it doesn’t steam. When all the meat is browned, combine in a bowl with the onion mixture. Adjust the seasoning, add chopped eggs and olives, mix well and cover with plastic wrap, and chill until firm. It’s better if chilled for at least 6 to 24 hours.

4 For the dough: bring the water and salt to a boil in a small saucepan over high heat.5 Add the lard and stir until it melts, then transfer to a large wide bowl. Allow to cool to room temperature.

6 Using your hands, gradually add 5 ½ to 6 cups of the flour, about 1 cup at a time, until you can gather the dough into a ball.

7 Sprinkle with ½ cup flour on a work surface to prevent sticking and knead the dough, adding more flour until it will not absorb any more; the dough should be stiff.

8 Divide the dough in half, shape into disks, and wrap in plastic. Chill for at least 1 – 24 hours.

9 To assemble and cook the empanadas: cut one piece of dough in half; keep the other half covered with plastic until ready to use.

With a rolling pin, roll the dough out on a floured work surface into a rectangle about 8 by 22 inches and 1/8 inch thick or less, or roll through pasta machine, starting on the widest setting and decreasing settings as you continue until the dough strips are 1/8 inch thick or less.

10 On the floured surface, using a biscuit cutter or a water glass, cut the dough into 3 ½-inch circles; you should be able to cut 6 circles. Transfer the circles to a floured baking sheet and cover with plastic wrap. Repeat with the remaining dough.Heat an horno de barro or home oven (with the racks positioned in the upper and lower thirds of the oven) to 450°F / 232°C.

11 Remove the filling from the refrigerator. Oil two large baking sheets.

12 Cut the remaining 4 tablespoons butter into small pieces and set out a cup of water.

13 Lay a circle of dough in the palm of your hand. Place a heaping tablespoon of filling onto one half of the circle, leaving a 1/3-inch border.

14 With your finger or a pastry brush, moisten the edges of the dough with water, then fold the dough over the filling in a half-moon shape and pinch the edges together, forming pleats to seal the dough. Transfer to one of the oiled baking sheets. Repeat with the remaining dough circles and filling.

Alternate MethodLayout the circles of dough in rows on a floured surface. Spoon the filling onto one half of each circle. Brush the edges with water, fold over as above, and press with the back of a fork to seal the edges. Transfer to the baking sheets.

15 Bake for 12 to 15 minutes, until lightly browned. You can also fry them in lard if you prefer. Serve immediately.


This is the most traditional sauce in Argentina used in the Asado (BBQ). You can put it on meat (ribs, tri-tip, skirt) or on the Choripan (Argentinian pork sauce in a French-style bread).

Makes 2 cups of sauce

1 cup water1 tbs sea salt1 large garlic clove, peeled and minced1 cup packed flat leaf parsley, minced1 cup fresh oregano leaves, minced1/2 tsp crushed red pepper flakes1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil

1 Bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from heat and allow to cool.

2 Mince the garlic clove very finely and put in a medium bowl. Add parsley, oregano, and red pepper flakes to the bowl with the garlic.

3 Whisk in the red-wine vinegar, then the olive oil. Then whisk in the salted water.

4 Transfer to a jar with a tight-fitting lid and keep in the refrigerator. Let the flavors mingle for at least a day and serve with grilled meats.

5 The sauce can be kept refrigerated for up to 3 weeks.

Chimichurri FROM JOSE MANUEL GOMEZ / BIZ APPS


Having lived in Kansas City for a long time, I thought all good ribs had to be slow roasted all day to turn out well. Not true, at all. This recipe makes a great smoky, authentic rack of ribs in a fraction of the time. The meat is delicious, with enough chew left to make it hard to believe they came out of an Instant Pot and not the BBQ.

You’ll need napkins too…lots of napkins.

Serves 4-6

Rack of pork ribs

Your favorite rub (I use either Memphis Style or Northwest Woods)1 cup of chicken stock or beer¼ cup apple cider vinegar½ tsp liquid smoke

Your favorite BBQ sauce (I like KC Masterpiece)

1 First, prep the ribs. Trim the silver membrane flap off if present. Once trimmed, rub front and back with your rub. I like to chill it after the rub is applied for about 30 minutes, but you can rush it. For more flavor, leave wrapped in the refrigerator overnight.

2 In your Instant Pot, add the trivet, and all the liquids. Roll the ribs into a spiral and stand on the trivet so that you can get the lid on. You can roll it tight and get a lot of ribs in there standing vertically in a coil.

3 Close the lid and set heat via manual button, on high for 20 minutes.

4 Quick release steam at completion of time.

5 Carefully remove the rib coil and finish on the grill with BBQ sauce, or the way I do it: in the oven under the broiler. BBQ sauce burns if sweet, so watch it carefully.

Instant Pot St. Louis Style Ribs FROM JEANNE BROOKS / APPS & INFRA


1 28 oz. can whole San Marzano plum tomatoes, including juice (can also use petite diced tomatoes)2 cups red wine (use a good red wine—a Merlot or Cabernet)2 cups water or beef broth6 sprigs fresh parsleySalt and pepper, to taste

For the parmesan mashed potatoes: 3 yukon gold potatoes, peeled and cut into quarters¼ cup butter¼ cup sour cream¾ cup parmesan cheese, grated

This is amazing comfort food!

Serves a family

For the ragu: 3-4 lbs short ribs, patted dry and well-seasoned on both sides with salt and pepper2 tbs vegetable oil3 carrots, diced2 ribs of celery, diced1 onion, diced8 oz of sliced mushrooms (optional)3 cloves garlic, minced2 tbs tomato paste1 tbs flour

Slow-Cooked Short Rib Ragu FROM KARI BOLGER / APPS & INFRA


Salt and pepper, to taste3 tbs chopped parsley (optional for garnish)

1 Preheat oven to 350-degrees F / 176-degrees C. In a large Dutch oven or stock pot heat the vegetable oil over medium high heat. Add the short ribs and brown on all sides until the outside is nicely caramelized. (Do this in batches so that the pan doesn’t get too crowded.) Once browned, remove the ribs from the pot and set aside.

2 Reduce the heat to medium and add the diced carrots, celery, and onion. Cook for about 10 minutes until the vegetables have softened. Add in the garlic and cook for another couple of minutes.

3 Stir in the tomato paste until all the veggies are coated. Sprinkle in the flour and stir to coat all the vegetables. Continue to cook the mixture for another few minutes.

4 Pour in the wine and increase the heat until the pot begins to simmer. Deglaze the pot by scraping the bottom with the spatula to pull up all the browned bits. Next, add the tomatoes, first squishing each with your hands, and all the juice from the can. Pour in 2 cups of water and stir. Then add the short ribs back to the pot. Be sure they are completely covered by the liquid. If needed, add more water to ensure they are covered. Toss in the parsley (no need to chop it) and give it all a big stir.

5 Bring the pot to a strong simmer (increase the heat if needed) and then cover it, remove it from the heat and transfer it to the preheated oven. Let it simmer in the oven for 2-3 hours, or until the beef is fork tender. (For me it took about 2 1/2 hours – start checking yours at the 2 hour mark.)

6 Once the beef is fork tender, remove the pot from the oven. Remove the short ribs from the pot and set aside. Using a fine mesh strainer, carefully strain the liquid into a large sauce pot. Press on the solids to extract all of the liquid before discarding them. Shred the short ribs before adding them to the sauce.

7 Bring the sauce to a simmer over medium high heat. You want the sauce to thicken and reduce, which will take at least 30 minutes or so. While the sauce is reducing periodically skim the surface to remove the fat.

8 While the sauce is reducing, fill a large pot with water and bring it to a boil. Add the potatoes and boil them until they are fork tender (time may vary based on the size of your potato pieces).

9 Drain the potatoes and return them to the cooking pot. Add in the butter and, using a potato masher, mash up all the potatoes along with the butter. Add in the sour cream and parmesan cheese and stir well to combine. Season to taste with salt and pepper.

10 Once the potatoes are done the sauce should be ready. Don’t worry if the sauce isn’t ready, you can keep the potatoes warm on the stove until the sauce has thickened.

11 Serve the ragu on top of the parmesan mashed potatoes. Garnish with chopped parsley.


Enjoy!

Serves 65 slices bacon, finely chopped3 lbs boneless beef chuck, cut to 1 inch cubes1 cup red cooking wine2 cups chicken broth½ cup tomato sauce¼ cup soy sauce¼ cup flour3 garlic cloves, finely chopped2 tbs thyme, finely chopped5 medium carrots, sliced1 lb baby potatoes (I used tri-color)8 oz. fresh mushrooms, slicedFresh chopped parsley, for garnish

1 In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.

2 Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.

3 Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6. Garnish with fresh parsley and serve with mashed potatoes if desired.

Beef Bourguignon in the Crock Pot FROM ANGELA STONE / CONTINUITY


I first tasted this in a hotel/restaurant, where we celebrated our wedding. The staff knew us and we asked politely for the recipe. This hotel/restaurant is in the German/Austrian Alps, where you eat in the autumn venison.

Serves 4

For the crust: 4 tbs bread flour8-10 sage leaves6-8 branches of rosemary (15cm/6in)2 egg yolk3 tsp mustard50 g butterSalt, to taste

For the meat and sauce: 1.5 kg saddle of venison2 tbs clarified butter2 small onions, finely chopped2 carrots, chopped300 g celery tuber, chopped2-3 cloves of garlic1 tsp tomate paste

1 bottle of Zinfandel/Primitivo or Cabernet Sauvignon (barrel aged)400 ml wild fund

For the side dish: 750 g gnocchi (cooling shelf)

400 g chanterelle or other premium mushrooms (boletus or porcini – ideally fresh from the forest or market; clean them a bit prior you start with the dish)30 g clarified butter5-6 small branches of thyme

1 Mix all the ingredients for the crust and keep it at room temperature; heat the oven up to 200°C / 390° F.

2 Wash the saddle of venison (keep the bones on it), then dry it with kitchen krepp and salt and pepper it. Heat up a cast iron pan (or stainless-steel pan) with the clarified butter and roast the meat downside for about 4 minutes in the pan. Remove from the pan and transfer to an ovenproof pan with the bones downside. Apply the soft crust on top of the meat.

3 Roast the meat in the hot oven for 25 minutes (for medium). Remove and cover with aluminum foil, leaving it for about 4 minutes.

4 In a hot pan, add the very finely chopped onions and roast intensively, stirring in the carrots and celery tuber too. Add in the tomato paste and finally, add in the garlic and roast for another 1-2 minutes. Deglaze then the mixture with the wine and add later the wild fund. Turn the temperature down a bit and continue to cook to reduce the sauce. Pour sauce through a sieve; to get the sauce a bit creamy, you could puree some of the vegetables in the sauce or add in some cold butter.

5 In the meantime, fry the mushrooms in clarified butter for 4-5 minutes and add in some salt, pepper, and the thyme.

6 Simmer the gnocchi according to packing information.

7 To serve, cut the meat from the bone (you have then two filets). Put the gnocchi first on pre-heated plates, add the mushrooms and meat next to the gnocchis. Pour some sauce over the entire dish. I suggest enjoying this with a Pinot Noir from the Cote d’Or/France or Baden/Germany.

Saddle of Venison with Crust of Herbes FROM HARALD DOELZ / MODERN WORK & SECURITY


The MeatballSection


Growing up with an Italian / English mom and a Greek dad provided me with vast culinary experiences. There were always arguments on who had the better meatballs, mom or dad, and mom’s always won! Oh, don’t let the English descent scare you. She learned how to make these from her Italian Nona. These meatballs are so good you can eat them without sauce or with a delicious marinara. This recipe is enough to freeze some and do both! Enjoy!

You can also make these with just beef or for a more robust flavor you can do equal parts beef, pork, and veal.

This recipe will be enough for sauce and to freeze for later to have without sauce, served with cheese and olives or with your favorite pasta. Don’t forget your favorite wine!

Serves 4

2 lbs ground beef2 lbs ground pork 1 bunch parsley, chopped well 1 bunch basil, chopped 2 tbs salt

¼ - ½ cup pecorino Romano cheese (the good stuff only please) 1 tbs oregano, chopped1 tbs mint, choppedNutmeg, grated fresh

1 large white or yellow onion, chopped and sauteed6 gloves garlic, minced5 eggs6-8 slices of bread, ground into breadcrumbs¼ cup milk

1 Preheat oven to 425-degrees F / 218-degrees C.

2 Mix all ingredients together. Roll into slightly smaller than golf ball-sized spheres and place on a baking sheet lined with parchment paper.

3 Cook for 20-25 minutes, depending on size, until golden brown.

Mama’s Famous Meatballs FROM ANNA STAMATELATOS / APPS & INFRA


I am convinced that I make the best meatballs. So, whenever I go to an Italian restaurant, I order the meatballs to make sure mine are still the best. I adapted this recipe from a recipe I found online. When I make this, I quadruple the recipe and freeze some cooked meatballs for future dinners in red sauce. They are also fantastic in meatball sandwiches the next day. Put a few cooked meatballs on a soft Italian roll with provolone over it and crushed red peppers wrapped in tin foil and baked in the oven until everything gets all melty and fantastic. I also roll some into tiny meatballs, freeze them raw and then use them for Italian Wedding Soup (recipe is included in this cookbook as well). If you try them, please let me know if you think these are the best meatballs ever!

Makes approximately 16 meatballs

1/2 cup panko bread crumbs1/2 pound ground pork1/2 pound ground veal1/2 pound ground beef chuck1/2 cup plus 2 tablespoons grated Parmesan1/4 cup chopped flat-leaf parsley1/4 cup chopped basil1 ½ teaspoons kosher salt

½ medium onion, grated (about ¼ cup), excess water squeeze out and discarded6-8 cloves garlic, minced1 large egg, beatenFreshly ground black pepper

1 Mix everything except the meat together in a large bowl to ensure it is incorporated well.

2 Break up the pork, veal and beef as you are adding it to the large bowl with the mixture in it.

3 Gently incorporate the ingredients together without over squishing or kneading the meat mixture.

4 Shape meatballs into a little larger than golf ball sized meatballs. Do not pack super tightly.

5 Place meatballs on baking sheet with a room in between each meatball so they brown and do not steam.

6 Bake at 350-degrees F / 176-degrees C for approximately 15-20 minutes. Meatballs are done when they almost have no pink inside. Do not overcook. And try not to eat all the meatballs right off the baking sheet!

7 Scrape the meatballs and any extra juices and/or grease into your homemade red sauce (bottled works out just fine as well).

8 Simmer (not boil) in the sauce for 20 mins or so just to meld all the flavors together.

9 Serve over your favorite pasta noodle. Enjoy!

Kristie’s Famous Italian Meatballs FROM KRISTIE ATWOOD / STU STRATEGY


3 eggs, whipped Milk, as neededOlive oil

Wax paper to place meatballs on after you have rolled them

For the gravy: 2 15 oz. cans tomato sauce1 15 oz. can diced tomatoes

2 6 oz. cans tomato paste (Contadina brand or better) 4 oz. grated Romano Cheese

This recipe has been in our family for over 80 years. I have a handwritten version on my grandfather’s stationary dated 1963 written by my grandmother. We typically get together as a family a make a big batch of meatballs and gravy in the fall as soon as the weather turns cooler. Enjoy!

Serves 6-8, depending on appetite

For the meatballs: 1 lb ground beef (80/20 chuck or better)1 lb ground pork

1/2 bunch fresh parsley, finely chopped in food processor4 oz grated Romano Cheese2-4 garlic cloves, minced

D’Antoni Family Meatballs and Gravy FROM LAURA D’ANTONI / SUPPORT SERVICESGY


1/2 bunch fresh parsley, finely chopped in food processor

1-2 tbs sugar; possibly more (lessens the acidity of the tomatoes)Salt and Pepper, to tasteOlive OilWater, as needed to get to desired consistency2 large onions, diced, added at the very end

For the pasta: 1 lb Vermicelli pasta (thin spaghetti; we don’t like fat spaghetti noodles) Olive Oil1-2 oz Romano Cheese, for topping individual

1 Get all ingredients out and let the refrigerated items begin to come to room temperature. Grate the Romano cheese. Use the fine side of the grater.

2 Start with the gravy first. Add olive oil to coat the bottom of a large Dutch oven or roasting pan (you’ll want to make sure it is large enough to hold the gravy and all of the meatballs, as they will end up in this pan). Set over medium heat. Then add the tomato sauce, tomato paste, and diced tomatoes. Add the water (using rinsed out cans) to get the desired consistency, usually 2-3 cups. This is a medium gravy…not to thin; not too thick. Add garlic, parsley, Romano cheese and sugar. Salt and pepper to taste. Let simmer (not boil) as you make the meatballs.

3 To make the meatballs, put the ground meat in a large bowl (you’ll need room in it to mix by hand). Add Romano cheese, parsley, breadcrumbs, eggs, salt and pepper. Mix with your hands to incorporate, adding milk to make the mixture come together. The consistency should be such that when you roll the meatball in your hand it holds together but is not too firm. Roll meatballs placing on waxed paper until ready to cook. The meatballs should be about the size of a handball…bigger than a golf ball, but smaller than a tennis ball. This should make approximately 20 meatballs (typically 2-3 meatballs per serving).

4 Add olive oil to a frying pan to about ¼ inch in depth and heat. Test by flicking a few drops of water into oil to see if it pops. When ready, add meatballs one at a time, do not crowd. Cook until just brown on bottom and continue cooking until the whole meatball is brown all around.

5 Using a slotted spoon, remove meatball from frying pan into gravy pan to finish cooking. This is key. Do not over fry the meatballs. They will finish cooking in the gravy. Repeat until all meatballs have been browned and put into gravy pan.

6 In the same pan you used to fry the meatballs, add diced onion to olive oil. This will also deglaze the fry pan. Cook until the onion is translucent. Then remove the onion with a slotted spoon and add to the gravy. Test the gravy for seasonings, adding more salt, pepper, and sugar as needed.

7 Let simmer on stove top for at least one hour to allow meatballs to finish cooking. You can serve at this point, but it is better to let the gravy sit overnight (cool and refrigerate) and then reheat to bring flavors together. You can keep the meatballs and gravy in the refrigerator for a couple of days if necessary. They also freeze well at this point.

8 To serve, heat gravy and meatballs over low heat being careful not to burn the sauce. Cook the vermicelli to al dente consistency. Drain and rinse with cool water to stop cooking.

9 Return pasta to pan, add some gravy and toss. (We don’t serve naked pasta…hah!) Put some pasta on a plate and top with 2-3 meatballs, gravy, and sprinkle with Romano cheese. You can never have enough Romano Cheese. Use the best you can afford!

Enjoy with a Caesar salad, garlic bread and your favorite red wine. Bon Appetit!


VegetableSection


Pre-COVID, whenever I used to gather with girlfriends for potlucks, this was my simple-to-make, vegetarian-friendly, go-to dish which I would serve in mini pocket pitas. The recipe is from Persian cook, Sabrina Ghayour’s cookbook, FEASTS. Highly recommend her cookbook which is full of gorgeous pictures, few stories, and delicious recipes.

Serves 8-10

1 tsp cumin seeds1 tsp coriander seeds

(if you don’t have seeds you can substitute ½ tsp of the ground version of the above spices)Olive oil1 onion, finely chopped4 garlic cloves, finely chopped or crushed1 15 oz. can chickpeas, drained1 tsp turmeric½ tsp ground cinnamon Plenty of lemon zest (from one unwaxed lemon)Lemon juice (from the same lemon) SaltCoarse black pepperCilantro, finely chopped (for garnish)Cheddar cheese

Harissa (store-bought from Whole Foods or other grocers, or you can make your own)

8-10 mini pitas, for serving (I prefer whole wheat)

1 Heat a large frying pan over medium-high heat, to toast the cumin and coriander seeds for one minute or until a little brown and the aroma is released. Make sure you crush them a little for the best effect. Remove from pan and set aside. (If you’re using ground spices, skip this step.)

2 In the same frying pan heat some olive oil to fry the onion for about 6 minutes or so. Add the garlic and the seeds from the first step (or the ground spices), chickpeas, turmeric, and cinnamon to the pan. Mix well.

3 Keep stirring and gently mashing some of the chickpeas to add texture. Now add the lemon zest, lemon juice and season with coarse black pepper and salt to taste. Mix well and remove the pan from heat. Add cilantro, keeping enough for garnish later.

4 If you are using larger pitas, cut them in half to form a pocket and toast them. Be careful not to tear them when adding Harissa and the chickpea mixture to each pita. Top with grated cheddar cheese and little of the cilantro for garnish.

5 If you like spicy food like I do, you can actually add Harissa to one side of the mini pita pocket like a condiment and then add a scoop of the mixture. Serve immediately. Or if you’re like me and serving in a potluck, wrap each prepared pocket individually in aluminum foil to keep it warm. Enjoy! Or as we say in Farsi, Nooshe Jon!

Spicy Chickpea, Harissa, and Cheddar FROM MARYAM RAHMANI / SUPPORT SERVICES


Why do they say black-eyed peas are good luck? The story comes from the U.S. Civil War where Union Troops who invaded the South chose not to destroy the black-eyed pea crop because they thought it was a weed. Southern families lived on the crop through the winter and since that time, black-eyed peas have been a U.S. southern region New Year’s dish representing good luck! I hope you enjoy this southern tradition.

Serves 5

4 slices bacon1 medium onion, chopped

1 16 oz package washed and dried black-eyed peas

1 12 oz can diced tomatoes and green chilies1 tsp salt½ tsp chili powder½ tsp pepper1 cup water

1 In a large saucepan, cook bacon until crispy. Remove the bacon, draining on a plate covered with paper towels. Once cool, crumble and set aside to use as a topping for peas.

2 In the same pan, sauté the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chilies, salt, chili powder, pepper, and water.

3 Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender. Add additional water if necessary.

New Year’s Spicy Black-Eyed Peas FROM KARA MANDEVILLE / MODERN WORK & SECURITY


Maple syrup is not just for pancakes! Warning: this has a tendency to steal the show on the plate.

Serves 4

4 or more carrots, cut into sticks1-2 tsp olive oilGenerous pour of maple syrupSalt and pepper, to tasteThyme (optional)

1 Bring water to boil in a non-stick pan that is large enough to hold the carrots. Add the carrots and boil until a fork easily pierces through.

2 Drain the water from the pan. Then add a small quantity of olive oil, salt, and pepper to taste and sauté carrots for 2 minutes.

3 Pour a generous quantity of maple syrup into the pan to coat the carrots. Add in some thyme leaves, if using.

4 When serving, drizzle the maple syrup liquids from the bottom of the pan onto the carrots.

Maple Syrup-Glazed Carrots FROM CHARLES VERDON / DATA & AI


This is a family favorite. It’s easy and delicious. We make it every Thanksgiving but it’s also one of our standard dishes when invited to a potluck as it’s a fan favorite and a fun way to sneak vegetables in. This can be a side dish, dessert, you decide!

Makes approximately 16 meatballs

1 lb. carrots, peeled, shredded, and steamed to softness1 stick unsalted butter, plus more for greasing3 eggs½ cup sugar 3 tbs flours 1 tsp baking powder1 tsp vanillaDash of cinnamon and pumpkin pie spice

Strips of red and green bell peppers, crisscrossed for color or a sprig of rosemary, for garnish

1 Preheat the oven to 350-degrees F / 176-degrees C. Put all the above ingredients except for garnish into a food processor or blender and puree thoroughly.

2 Butter a deep round or square baking dish. Pour in the carrot mixture and spread evenly.

3 Bake for 45 minutes. Cool, garnish, then serve.

Carrot Souffle FROM LISA LUDWIG / DATA & AI


This is a recipe that my old boss from Spain taught me. I use a 10-inch skillet.

Serves 8

2 lbs potatoes, sliced thin using a mandolin 8 large eggs1 medium yellow onion, choppedsalt and pepper 2 cups of vegetable oil

Place it in the pan again and keep cooking until the tortilla is set in the center.

1 Add 2 tablespoons of olive oil into a large skillet and sauté until they are translucent, about 8 minutes; remove from pan and reserve.

2 In the same pan, heat more oil and fry the potatoes in batches, moving them from time to time. Once fried (more or less golden), remove from oil and start draining into a large strainer with a paper towel on it, salt them and let them rest for 10 minutes; remove oil from the pan.

3 In a separate bowl, beat the eggs strongly with a fork; add a little salt and pepper; and pour in the fried potatoes and onion. Mix it with a fork, squishing the potatoes a little bit.

4 Back in the pan add 2 tablespoons of oil ( just a thin layer in the bottom). When it is hot, pour in the mixture of eggs, potatoes, and onions. Keep moving the pan by the handle to prevent it from sticking. When you notice the edges of the tortilla turn golden brown, it’s time to turn it over. Using the lid of a pan or a round plate, cover the tortilla, turn the pan over, and flip it.

Tortilla de Papas FROM JOSE MANUEL GOMEZ / BIZ APPS


Kimchi is a famous fermentation food with amazing health benefits. It is said kimchi helps increase immunity and just might give you the energy to battle the Coronavirus. I make kimchi pancake often and would like to share the recipe with you all!

Serves 2

2 cups (260g) sour kimchi (over-fermented kimchi), finely chopped ½ tbs (6g) brown sugar 1 2/3 cups (300g) water 2 cups (220g) Korean pancake mix 2 (20g) green peppers, finely chopped 2/5 stalks (40g) green onions, finely chopped 2 (90g) sausages, sliced thinly 1 (6g) fine red pepper powder Cooking oil

1 Chop sour kimchi finely using scissors or a knife. Add some vinegar if the kimchi is not sour enough.

2 Mix the kimchi, green onion, green pepper, and sausages in a large bowl.

3 Add the red pepper powder, brown sugar, Korean pancake mix, and water. Toss well until the batter gets watery without clumps.

4 Preheat a frying pan or skillet and add cooking oil. Pour the batter into the pan and spread out thinly.

5 As the batter starts to cook, twirl the pan so that cooking oil smears at the center of the kimchi pancake.

6 When the edges start to cook, flip the kimchi pancake over. Continue cooking while swirling the pan. Once it seems like the kimchi pancake is well-cooked, flip it over one more time just to finish.

Kimchi Pancake FROM MYUNGEUN (ME) PARK / DATA & AI


This dish was one of the major breakfast items in the city when I was growing up. You can usually find it served from small vendor stores rather than in restaurants. Most people think they are the same as what you can find in the restaurants, but they are not. You can’t find these anywhere in North America, but now you can make it at home! The portion ratio of the rice noodle batter is very key. If there is too much water the batter will be hard to form into a roll. If there is not enough water, the roll become chewy and thick.

Serves 1

For the rice noodle batter: 1 ½ cups fine rice flour2 tbs tapioca starch

2 tbs corn starch (you can substitute potato or wheat starch too)4 tbs oil 750ml water

For the sweet soy dipping sauce: 1 tbs sugar1 tbs roasted diced garlic

1 tbs mushroom flavored dark soy sauce (or regular soy sauce)¼ tsp pure sesame oil4-6 tbs warm water

For optional fillings: Spring onions, choppedSayur roast pork, finely diced

Lamyong vegan prawns, steamed and halved lengthwaysPeanut butterHoisin sauceCrispy shallots

1 You will need a large pot or wok and a small flat cake tin or tray that can fit inside the pot/wok with the lid on. Prepare the pot/wok for steaming by boiling a few liters of water and place a rack inside that can support the smaller cake tray. Bring your steamer to a boil.

2 Mix together the noodle batter until there are no lumps. Prepare the baking tray by brushing it with a thin layer of oil. Place the baking tray into the steamer as flat as possible. Ladle a thin layer of mixture into onto the baking tray. It should just cover the base of the tray.

3 If desired, you can add the optional fillings like ground pork or half of a beaten egg and spring onions onto the layer you’ve just created. Otherwise leave it plain.

4 Steam for 5 minutes with the water on a high rolling boil. Remove the tray from the heat.

5 Use a butter knife or a scraper to gently roll your rice noodle up into a log. Enjoy!

Cheung Fun (Steamed Rice Noodles) FROM JINGLY ZHU / STU STRATEGY


The original recipe for this was very ambitious—making your own tortellini dough, cranking out 2-inch squares of paper-thin pasta—no thank you! I am an ambitious person but that is maybe perhaps a bit beyond my patience, especially when it comes to something that involves a “green food” which means my kids probably won’t eat it. But alas! I have a shortcut! And they are: wonton wrappers. Listen, you’re still filling, and folding, and pinching these into a “napkin” shape and repeating this process upward of two hundred more times so you can feel accomplished at the end of it. It’s all worth it for this bowl of comfort that is so delicious and fresh and life-changing and could rival any matzo-ball or chicken-noodle soup. Yes, I just said that.

Serves 1

For the broth (brodo): 12 ounces Parmesan rinds12 cups water1 large onion, quartered or roughly chopped4 unpeeled garlic cloves, lightly smashed2 tsps peppercornsLarge handful of fresh flat-leaf parsley1/2 tsp kosher salt, plus more to taste

For the tortellini: 1 cup cooked peas, cooled1/2 cup ricotta1/2 cup grated Parmesan1/2 tsp kosher saltSeveral grinds of black pepperA few fine gratins of lemon zest2 tsp lemon juiceTwo 48-count packages of wonton skins or wrappers

To serve:

Handful of pea shoots or microgreens, for garnish (optional) Olive oil and Parmesan, for serving

1 Make the broth: Place all broth ingredients in a large wide pot and simmer, partially covered, for 1 to 1/2 hours. Strain the broth. You should have about 8 cups.

2 Meanwhile, make the tortellini: In a food processor or blender, pulse the peas with the ricotta, Parmesan, salt, pepper, zest, and juice until the peas are chopped but not fully pureed, scraping down the bowl once or twice. Taste, and adjust the seasonings. If you don’t have a food processor or blender, simply mash the peas well in a bowl before stirring in the other ingredients.

3 Trim the stack of wonton wrappers down to 2-inch squares (if needed). Get a small dish of water you can dip your fingers into. Place one wonton wrapper near it on your work surface, and keep the others covered so they don’t dry out. Use your finger to dab water around the circumference. Dollop just about 1/2 tsp filling in the middle, then fold the wrapper diagonally over the dough, pressing out as much air as you can as you seal it. Dab the corners with more water and, wrapping then around your small finger, seal them together. Fold down the opposite corner, napkinlike. (Don’t be afraid to YouTube a video on how to fold tortellini...no one is judging!)

4 Finish the soup: Bring your broth back to a simmer, and add half the tortellini. Cook until they float to the surface, 2-3 minutes. Remove the tortellini with a slotted spoon to a bowl briefly as you repeat with second half.

5 To serve: Return the cooked tortellini to the pot and ladle broth over them to rewarm them. Ladle them into shallow bowls and swirl in a few pea shoots, if using. Drizzle with a little olive oil, and sprinkle with Parmesan.

Pea Tortellini in Parmesan Broth FROM MICHELLE STRUB / CONTINUITY


This is an Everyday Annie recipe and everyone who tries it raves! Definitely worth it and super easy to make.

Serves 6-8

4 cups grape or cherry tomatoes, halved and divided8 tbs extra virgin olive oil, dividedKosher saltPinch of sugar1-3 cloves garlic, minced or pressed2 tbs red wine vinegar¼ tsp red pepper flakes

1 lb. pasta shapes, such as casarecce or even spaghetti8 oz fresh mozzarella, torn into small chunks1½ oz Parmesan, finely grated

1 cup fresh basil leaves, torn or coarsely chopped

1 Heat the oven to 350˚ F / 176˚ C. In a baking dish, combine 2 cups of the halved tomatoes with 2 tablespoons of the olive oil. Season with kosher salt and a pinch of sugar. Toss well, then transfer to the oven to roast, stirring a few times. Cook 45-60 minutes, until the tomatoes are shriveled and beginning to brown or blacken. Remove and set aside to cool to room temperature.

2 Bring a large pot of salted water to boil for the pasta. In the meantime, make the vinaigrette. Add the garlic and the vinegar to a liquid measuring cup. Let stand for 10 minutes. Add in ¼ cup of the roasted tomatoes, the red pepper flakes, and the remaining 6 tablespoons of olive oil. Season generously with kosher salt and freshly ground pepper. Blend with an immersion blender until smooth. Taste and adjust seasoning as necessary.

3 Once the pasta water comes to a boil, add the pasta and cook according to the package directions until al dente. Drain well. Rinse briefly with cool water to cool off the pasta, and drain again.

4 While the pasta is cooking, place the remaining 2 cups of tomatoes in a large bowl. Season well with salt and toss to combine. Let stand while the pasta cooks.

5 Once the pasta has cooled so that it is warm but not hot, add it to the large bowl with the fresh tomatoes. Stir in the vinaigrette, remaining roasted tomatoes, Parmesan, mozzarella, and two thirds of the basil. Mix until evenly combined. Taste and adjust seasoning with salt and pepper as needed. Top with the remaining fresh basil. Serve with additional grated Parmesan as desired.

NOTES: If you are sensitive to or not a fan of raw garlic, consider mixing the minced garlic in with the tomatoes while roasting. It deepens and mellows the garlic flavor. I prefer the slight bite of fresh garlic but macerating in the vinegar as I have indicated will help tone it down some.

Roasted Tomato Mozzarella Pasta FROM CHRISTINE BELL / MODERN WORK & SECURITY


Tell your kids you’re having regular spaghetti and then make and enjoy this fancy spaghetti instead. They won’t know the difference. Maybe they will, but you won’t regret it.

Don’t be scared by the anchovies--they melt into the sauce and add a nice backing note of savoriness without being fishy at all.

Serves 4

1/2 pound spaghetti4 tbs unsalted butter

3 anchovy fillets (or more...you can never go wrong with anchovies)5 sliced garlic cloves

2 pounds quartered medium tomatoes (or cherry tomatoes, or if you’d rather and/or are in a pinch, a full 28 oz. can of high-quality diced tomatoes is an easy substitute)SaltPepper

Chopped tender herbs (such as flat-leaf parsley, basil, tarragon, and/or chives)

1 Cook the spaghetti noodles and drain, reserving 1/2 cup of cooking liquid just in case.

2 Meanwhile, heat 4 tablespoons of unsalted butter in a large skillet over medium heat. Cook the anchovy fillets and the garlic cloves, stirring often, until the anchovies are broken down and the garlic is soft, about 4 minutes.

3 Add the tomatoes then season with salt and pepper. Cook, stirring occasionally, until falling apart, 8-10 minutes. Toss in the pasta (and saved pasta water if needed to thicken it a bit--it likely won’t but you never know) and cook until the sauce coats the pasta, about 2 minutes.

4 Toss in chopped tender herbs and serve.

Spaghetti with Tomatoes and Anchovy Butter FROM MICHELLE STRUB / CONTINUITY


I discovered this about 15 years ago, give or take. Once you try it, you won’t be able to live without it! It’s the sauce and the perfect pasta for “midnight spaghetti”! It is also good for other types of pasta but the important thing is that it needs to be a type of pasta with holes to soak up and mix the sauce well.

Serves 8

800g bucatini pasta

3 peppers (suggested 2 yellow, 1 red), cut into thin strips2 garlic cloves 4 small red chilies 4 spoonfuls capers

80g pecorino Romano (or substitute with ricotta Romana), shaved6 spoonfuls extra virgin olive oil Parsley, for garnish (optional)Salt, to taste

1 Saute the peppers in a pan with a bit of oil until they become soft. Leave to cool in then pan, then add them to a blender and blend until they are creamy.

2 Fry the garlic, chili, and capers in a large pan with four spoonfuls of extra virgin olive oil. As soon as the garlic begins to take on some color, add a handful of parsley then mix in the pepper cream.

3 Cook this up for a few minutes while constantly stirring so as not to burn.

4 Cook the bucatini pasta according to the package directions, to al dente. Drain then toss with the sauce and serve with the flakes of pecorino Romano on top.

Bucatini with Peppers FROM LARA CALDIROLA / MODERN WORK & SECURITY


Desserts


My Dad made THE best rice pudding and was known in the North Jersey dinner circuit for it. Dad literally had a cult following for his rice pudding. If you have been to a NJ diner you know the pie case is filled with mile high chocolate cream pie, cakes and meringues, and of course giant trays of rice pudding! One of the last trips my dad made to Texas I was able to have a “rice pudding cooking class” with him as well as a final exam.

The first time we made the recipe together we made it DINER-sized, meaning I had 6 trays of it because he only knew how to make it in mass quantities. We did cut the recipe down for my final exam. I used to sneak a warm bowl of this just as it was being made at the diner. But don’t worry, it is equally delicious cold. I hope you enjoy!

Serves 4+

2 ½ quarts of milk8 oz or ½ lb long grain rice ½ stick butter½ lb sugar1 tbs vanilla 2 cinnamon sticks5 eggs1 pint heavy cream

1 ½ tbs corn starch (diluted with milk or heavy cream)Cinnamon powder for dusting top

1 Add the sugar, butter, rice, milk, vanilla, and cinnamon sticks to a pot. Cook until the rice is tender.

2 Separately, blend eggs with ½ cup sugar and a pint of heavy cream whip until well mixed.

3 After the rice is cooked, add in the corn starch and milk mixture. Once mixed in, begin adding the cream and egg mixture, one ladleful slowly at a time so that you don’t curdle the milk.

4 Once it begins to thicken, remove the cinnamon sticks and pour into a large serving pan or dish. Dust the rice pudding with cinnamon powder (I usually make a diamond pattern).

Dad’s Famous Rice Pudding FROM ANNA STAMATELATOS / APPS & INFRA


This is one of my favorite sweet desserts from Sri Lanka. I still love this dessert and I make it at home in Australia as well! However, no one else in my family is super excited about it, so I get to eat all! Watalappan is a delicious, creamy coconut custard sweetened with traditional “Kitul Jaggery,” and with warming spices like cardamom and nutmeg. “Kitul Jaggery,” is the sap extracted from a coconut/palm tree.

I think this should rank right up there with creme caramel, creme brulee, and other types of egg-based custard dessert. Well, that’s what I say!

Serves 4

180g jaggery ( jaggery is available from Indian or Asian food shops—you can substitute this with sugar but don’t come complaining to me if it’s not the best!)¼ tsp grated nutmeg½ tsp vanilla extract¼ tsp cardamom seedsPinch of ground cloves1 cinnamon quill, broken4 eggs, lightly beaten185ml coconut milkRoasted cashew nuts, chopped

1 Preheat oven to 150°C / 300°F. Place jaggery, 100ml water and spices in a saucepan over low–medium heat and stir for 3 minutes or until sugar dissolves. Cool for 5 minutes.

2 Whisk together the eggs and then add that to the jaggery mixture, then gradually whisk in coconut milk until mixture is pale and slightly thickened.

3 Grease a bowl and place inside a large roasting pan with enough boiling water to come halfway up sides of the bowl (not inside the bowl) this boiling water is to keep the moisture around (or you can pour into small serving size bowls as well). Cook for 45 minutes or until a skewer inserted in center comes out clean.

4 Set aside to cool slightly, then refrigerate for 2 hours or until chilled. (Scatter with cashews on top). Enjoy!

WhatIoT (Watalappan) FROM VAJIRA WEERASEKERA / IOT & MIXED REALITY


This is a low calorie, fresh and delicious gelatin that goes amazing with any cake!

Serves 6-8

4 cups water

2 boxes strawberry-flavored gelatin (you can always use low calorie Jell-O)

1 can sweetened condensed milk (use the low-calorie option if you’d like)

1 container strawberry yogurt

2 cups fresh strawberries, halved or cut in any way you’d like

1 In 2-quart saucepan, heat water to boiling; stir in contents of 1 box of gelatin until completely dissolved. Pour into an 8-cup ring mold. Cover; refrigerate and after 30 minutes add a layer of cut strawberries on top and let it sit.

2 Using the second box of gelatin, use half the amount of water according to package directions. Replace the other half of water with the condensed milk and container of yogurt. Put everything in a blender and pulse until smooth. If you’d like to add more strawberry flavor, you can do so here by adding in some fresh strawberries into the blender. Blend until smooth. Pour on top of the other gelatin.

3 To add the final touch add some additional strawberries on top for decoration.

Fresh Strawberry Yogurt Dessert FROM ARACELIS NASS / IOT & MIXED REALITY


This is how I like to use the leftover egg yolks whenever I make Pavlova (see my other recipe). Hot or cold, you’ll want to spoon this wine-infused dessert over everything.

You’re probably wondering why I said “cold” above. Okay, okay, hot is the traditional way of enjoying this classic Italian dessert. But I’m in favor of pouring the Zabaglione over berries in small glass jars that can be sealed and stored in the refrigerator until I bring them to my friends’ homes to enjoy together after a Sunday Supper. Or until my family finds them and devours every last bit of the sort-of-but-not-really-kind-of-almost-panna-cotta-but-more-creamy-pudding-like deliciousness. Listen, I don’t claim that this cold way does it any more or less justice than the hot way, but these never last long if that’s any indication.

Serves 6

For the zabaglione: 6 large egg yolks1/2 cup sugar

1/2 cup Marsala (you can substitute 1tbs of vanilla extract if you avoid alcohol)Pinch of kosher saltFresh berries (optional)Homemade whipped cream (optional, if serving cold

For berries (optional): 1 tsp granulated sugar (more or less depending on the amount of berries)

1 tbs freshly squeezed orange juice (more or less depending on the amount of berries

For whipped cream (optional): 1 cup heaving whipping cream1tbs granulated sugar (up to 2 tbs – optional)

1 Set up a double-boiler. Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.

2 Meanwhile, if doing up the berries. Toss with the granulated sugar and orange juice and set aside (in the refrigerator) to macerate.

3 In a heat-proof bowl, add the egg yolks and sugar. Either by hand or using an electric hand mixer on the highest speed, beat the egg yolks and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, about 4-5 minutes. Decrease the mixer speed to low and add the Marsala and salt.

4 Decrease the heat on the double-boiler to maintain a simmer. Place heat-proof bowl with the yolk mixture atop the saucepan with the simmering water, making sure the bottom of the bowl does not touch the water and so no water can escape and get into the mixture. Beat the mixture on medium speed, until it is thick, frothy, and holds a ribbon, and the temperature reaches 145- to 15-degrees Fahrenheit on an instant-read thermometer (about 8-10 minutes).

5 Remove from the stove and continue to whisk/mix until it is cooled down slightly. Spoon the warm mixture into custard cups or serving glasses and serve immediately. The Zabaglione can either be poured over the berries or the mixture can be topped with the berries, whichever you prefer.

6 To serve cold: If you’d like to serve the Zabaglione cold, whip the heavy cream and 1-2 tbs sugar until stiff peaks form (to make whipped cream). Set aside.

7 Follow directions above and prepare an ice bath in a bowl larger than the heat-proof bowl. Once Zabaglione custard mixture is finished on the stove, quickly transfer the bowl into the ice bath, continuing to whisk or mix until cooled down completely. Fold in the whipped cream until smooth.

8 Spoon into custard cups or other glass serving ware and put in the refrigerator to serve later, adding the berries either now or later.

Zabaglione with Mixed Berries FROM MICHELLE STRUB / CONTINUITY


These are my favorite cookies! My Thia (aunt) would make tins of these for company and I would eagerly take a tin home every time. I remember doing this for as long as I can remember and when I moved away from NJ I would be traveling on planes with tins of cookies. As I got older, I began to enjoy these with my coffee. Now I have finally perfected the recipe making Thia proud and they have become a request for the holiday cookie swap in my Texas neighborhood. I hope you enjoy!

I like to use parchment paper or a silicone mat on my cookie sheet for perfect golden brown on top and bottom.

Serves 12

1 cup unsalted butter, room temperature1 3/4 cups sugarGrated rind of 1 orange

5 cups all-purpose flour (this is approximate, watch the texture when mixing)1 tsp baking soda3 tsp baking powder1 egg beaten with 1 tsp water

1 Cream the butter and sugar together in a bowl. Then add the eggs, one at a time, beating thoroughly between each. Add the grated rind.

2 In a separate bowl, sift the flour, baking soda, and baking powder together. Add in these dry ingredients to the butter and egg mixture. Beat until smooth.

3 Break off pieces of the dough, about the size of a whole walnut, and roll into a long cord, shaping it into twists. Place onto a greased cookie sheet.

4 Brush each with a beaten egg. Bake in a preheated oven of 375-degrees F / 190-degrees C for 15-18 minutes until golden brown.

Koulorakia (Greek Cookies) FROM ANNA STAMATELATOS / APPS & INFRA


This October treat is a family favorite. Each time I make them, we all promise to only eat a couple and without fail, they are gone by the end of the night.

Electric stand mixer works best but you can also use a hand mixer.

Makes approximately 3 dozen

2 cups flour1 tsp baking soda1 tsp cinnamon2 tsp pumpkin pie spice1/2 tsp salt1 cup unsalted butter, softened1 cup sugar1 cup brown sugar1 cup pure pumpkin1 egg2 tsp vanilla extract

2 cups rolled oats (not instant)1 ½ cups chocolate chips

1 Preheat oven to 350 degrees F / 190 degrees C.

2 In large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, salt. Set aside.

3 Beat butter and sugars together until well creamed, then add pumpkin, egg, vanilla. Beat until well combined.

4 Gradually add the dry ingredient mix to the sugar mixture.

5 By hand, stir in oats and chocolate chips.

6 Drop dough (rounded, generous tablespoons) onto greased cookie sheet or a baking mat.

7 Bake 14-15 minutes, until lightly browned. Transfer to wire rack. Do not overcook – cookies will be soft but firm up on the wire rack.

Pumpkin Oatmeal Chocolate Chip Cookies FROM SARAH BLODGETT / CONTINUITY


This recipe is adapted from Bon Appetit’s Best Chocolate Chip Cookies recipe which can only mean that they must be doubly-best.

Makes 16 cookies

1 ½ cups (200g) all-purpose flour

1 ¼ tsp (4g) Diamond Crystal or ¾ tsp (4g) Morton kosher salt¾ tsp (4g) baking soda¾ cup (1 ½ sticks; 169g) unsalted butter, divided1 cup (200g) (packed) dark brown sugar¼ cup (50g) granulated sugar1 large egg2 large egg yolks2 tsp vanilla extract

6 oz (170g) bittersweet chocolate, coarsely chopped, or semisweet chocolate chips

1 Place racks in upper and lower thirds of oven; preheat to 375-degrees F / 190-degrees. Whisk flour, salt, and baking soda in a small bowl; set aside.

2 Cook ½ cup butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle.

3 Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate.

4 Using a 1 ½-oz. scoop, portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly, until deep golden brown and firm around the edges, 8-10 minutes. Let cool on baking sheets.

Best Chocolate Chip Cookies A SOLUTIONS SPECIAL / FROM THE EDITOR


This is a favorite all year-round in my house. Your home will be steeped in eau de brownies, the very best perfume. Even a day later, this cake of meringue is decadent but not heavy. Basically, dessert magic. (To reduce waste, I often use the leftover egg yolks for Zabaglione which is an equally magic dessert.)

Serves 8

6 large egg whites1 ½ (300g) cups granulated sugarA couple pinches of sea salt1 tsp (5 ml) balsamic or red wine vinegar

¼ cup (20 to 25 grams) cocoa powder, the best you have, sifted

2 ounces (55 grams) semi- or bittersweet chocolate, finely chopped

For serving: 1 ½ cups (355 ml) heavy cream2 teaspoons (10g) granulated sugar1 teaspoon (5 ml) vanilla extract4 cups mixed fresh berries

1 ounce (30g) semi- or bittersweet chocolate, to finish

1 Prepare your pan: Heat your oven to 350°F / 176°C. Line your largest baking sheet — it needs to hold at least a 12-inch round because these can spread; I used a pizza pan — with a sheet of parchment paper. Draw a 9-inch circle on it with a pencil and flip the paper over so that you can see the line but it won’t get into the pavlova.

2 Make the meringue: Beat the egg whites with a mixer until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle the sea salt,

cocoa, vinegar and then the chopped chocolate over the egg whites and gently fold everything with a rubber spatula. I intentionally left mine a little swirly/undermixed.

3 Shape the pavlova: You can secure the parchment to the baking sheet with a dab of meringue underneath it if you want. Mound the meringue into the 9-inch circle, smoothing the sides and top if you desire.

4 Bake the meringue: Place in the oven and immediately turn the temperature down to 300 degrees. The pavlova will bake for 60 to 90 minutes, but most likely in the middle. When it’s ready it should look crisp on top and feel dry, but when you prod the center you should feel, in the delightful words of Nigella, “the promise of squidginess” beneath your fingers. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely inside. You can leave it overnight. It can also be kept at room temperature until needed.

5 To serve: When you’re ready to serve, invert the cooled pavlova onto a big plate and peel off the parchment. Whip the cream with the sugar and vanilla until soft peaks form. Pile it onto the meringue. Scatter with berries and shave chocolate over with a vegetable peeler. Serve in wedges and keep leftovers in fridge.

Chocolate Pavlova FROM MICHELLE STRUB / CONTINUITY


I am an avid baker and this is my go-to brownie recipe – so rich, chocolatey, and fudgy. They are amazing straight out of the pan and out-of-this-world delicious with a scoop or two of ice cream, hot fudge, and whipped cream! ENJOY!

Makes 24 2-inch squares

8 oz. (8 squares) unsweetened chocolate½ cup plus 3 tbs butter – cut up2 cups sugar4 large eggs1 tsp pure vanilla1 cup all-purpose flour¼ tsp salt12 oz. semi-sweet chocolate chips

1 ½ cups walnuts, toasted and chopped (optional)Sea salt to sprinkle on top

1 Preheat oven to 350 degrees. Line a 13 x 9 pan with foil, butter foil well. Do not miss this step, it makes it easy to get them out of the pan.

2 Microwave unsweetened chocolate and butter in large bowl on high 3 minutes and stir until smooth.

3 Whisk in sugar, then add eggs and vanilla. Stir in flour and salt. The batter will be very stiff.

4 Fold in chocolate chips and walnuts. Pour into prepared pan – sprinkle with sea salt.

5 Bake 28 to 30 minutes until center is just set. Do not over-bake!

6 Cool, remove brownies from pan, peel off foil. Cut into 2-inch squares (a sharp pizza cutter works well). Makes 24 delicious chocolaty brownies.

Global Black Belt Brownies FROM MERRY BRUMMER / BIZ APPS


This is a recipe from my grandmother Lou. She is very special to me because she helped raise me, and I spent many hours with her baking in her kitchen in Jackson, Mississippi. She left me a collection of handwritten recipes, and Fresh Apple Cake is a favorite.

Serves 12

1 cup cooking oil (I used canola oil. This is a very Southern twist to the recipe and something that was common to use in the 1950s and 1960s. You can also substitute for a stick of butter)2 large eggs 1 tsp baking soda

3 cups raw apples peeled (I used Honeycrisp from Lake Chelan, WA)2 ½ cups all-purpose flour 2 cups sugar1 tsp salt 1 tsp baking powder1 tsp vanilla 1 cup chopped pecans ½ tsp cinnamon (optional) ½ tsp allspice (optional)

1 Prepare apples (peel apples and cube) and set aside.

2 Measure canola oil into a large mixing bowl. Add sugar and eggs one at a time and beat until creamy using low-speed on mixer.

3 Sift and measure flour in a separate bowl. Resift flour with salt, baking soda and baking powder – I did this step twice and added cinnamon here. You can also add allspice if using.

4 Add small amount of flour mixture, beat well. When all flour mixture has been added, the batter will become stiff.

5 Remove from mixer and fold in apples and pecans with spoon. Pour in bundt pan that has been greased and floured – I used Baker’s Joy.

6 Bake at 350-degrees F / 176-degrees C for 1 hour. This cake is better when several days old but good anytime.

Lou’s Fresh Apple Cake FROM KATHERINE HALLEN / MODERN WORK & SECURITY


The serving size completely depends on you. It could be 1-2. But if you feel generous, 6-8 servings.

Serves 6-8

6 cups peeled, cored, and sliced apples - usually about 3lbs 1-2 tsp cinnamon, to your tasteGenerous squeeze of fresh lemon juice½ cup brown sugar, plus 2 more tbs8 tbs butter, plus a bit more to grease your pan1 ½ cups rolled oats (not instant!)

Variations: ¼ cup walnuts or pecans can also be included in the topping, if you’re into that kind of thing.

You can use white sugar instead of brown – or a mix!

A sprinkle of ginger with the apples will give your crisp more zip. Zippier crisp!

1 Preheat oven to 350-degrees F / 176-degrees C. Lightly grease your pan with butter. You can use an 8-inch square pan or a round baking pan.

2 Toss apples with half the cinnamon and 2 tablespoons of sugar. Spread the mix into the pan.

3 Combine remaining cinnamon and sugar in a food processor. Add in the oats and butter. Mix on low only until ingredients are combined. If you don’t have a food processor, don’t despair. Just mix the dry ingredients and then incorporate butter a little at a time by hand or with a fork.

4 Spread the topping over your apple mixture. Bake on middle rack 40-50 minutes (depending on your oven) until the topping is browned and apples are soft.

5 Serve right out of the oven, warmed, or even room temperature. Or eat it for breakfast. Ice cream is optional but highly recommended.

Perfect Apple Crisp FROM SARAH BLODGETT / CONTINUITY


My Aunt Shirley was the best scratch cook I ever witnessed. Her desserts were legendary. This one is my favorite holiday cakes.

Serves 8-10

For the cake: 3 eggs, beaten2 cups sugar1 ½ cups vegetable oil2 cups flour2 tbs baking soda1 tsp salt1 cup golden raisins½ cup currants7 oz shredded coconut1 small can crushed pineapple2 ½ cups grated carrots1 cup chopped pecans2 tsp cinnamon2 tsp vanilla

For the frosting: 1 8 oz package cream cheese, softened½ cup butter, softened2 cups powdered sugar, sifted1 tsp vanilla½ tsp honey¼ cup chopped pecans

1 For the cake, beat together the eggs, sugar, and oil. Sift the dry ingredients together, then add to the egg mixture and blend. Add the remaining ingredients and mix well. Pour into a buttered round 9-inch pan. Bake at 350-degrees F / 176-degrees C for 60-70 minutes.

2 For the frosting, beat the softened cream cheese and butter until fluffy. Beat in the powdered sugar, vanilla, and honey. Frost the cake when cool, then top with chopped pecans.

Aunt Shirley’s Carrot Cake with Cream Cheese Frosting FROM JEANNE BROOKS / APPS & INFRA


This is the cake that I’m most often requested to make for celebrations. I make it every year for my mom’s birthday and Mother’s Day. A good tip for this and any cake recipe is to set out any refrigerated ingredients about an hour before you begin so they can come to room temperature. This recipe is adapted from Sam’s Famous Carrot Cake on allrecipes.com.

Serves 12

For the carrot cake: 3 large eggs ¾ cup buttermilk¾ cup vegetable oil 1 ½ cups white sugar 2 tsp vanilla extract 2 tsp ground cinnamon ¼ tsp salt2 cups all-purpose flour 2 tsp baking soda 2 cups finely shredded carrots1 cup chopped walnuts 1 8 ounce can crushed pineapple with juice½ cup golden raisins

For the cream cheese frosting: ½ cup unsalted butter, softened 8 oz cream cheese3 cups powdered sugar2 tsp vanilla extract

1 Preheat oven to 350 degrees F / 176 degrees C. Grease and flour the sides of 3, 6-inch round cake pans and place a circle of parchment paper in the bottom of each pan.

2 In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

3 In a large bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Mix well. Add flour mixture and mix well.

4 In a medium bowl, combine shredded carrots, walnuts, pineapple and raisins.

5 Using a large wooden spoon, add carrot mixture to batter and fold in well.

6 Pour equal amounts into the prepared pans and bake for 25-30 minutes. It’s done when a toothpick poked in the center comes out clean.

7 Allow to cool 10 minutes in the pan then turn out onto a wire rack to cool fully while preparing the frosting.

8 In a large bowl, beat softened butter and cream cheese with an electric mixer until well blended.

9 Slowly add powdered sugar and vanilla. Beat until creamy.

10 Once the cake has cooled completely, spread frosting between stacked layers and on the outside of the entire cake. Decorate as desired and enjoy!

Carrot Cake with Cream Cheese Frosting FROM BRITTANY WONG / BIZ APPS


This is my favorite in the fall and for Halloween!

Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe, which comes from Matt Lewis’ Baked: New Frontiers in Baking.

Serves many

For the pumpkin whoopie cookies: 3 cups all-purpose flour1 tsp salt1 tsp baking powder1 tsp baking soda2 tbs ground cinnamon1 tbs ground ginger1 tbsp ground cloves1 cup vegetable oil3 cups pumpkin puree, chilled2 large eggs1 tsp pure vanilla extract2 cups firmly packed dark-brown sugar

For the cream-cheese filling: 3 cups confectioners’ sugar½ cup (1 stick) unsalted butter, softened 8 oz cream cheese, softened1 tsp pure vanilla extract

1 Make the cookies: Preheat oven to 350-degrees F / 176-degrees C. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

2 In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl,

whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

3 Using a 1/4-cup ice cream scoop with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

4 Make the filling: Sift confectioners’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

5 Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Pumpkin Whoopie Pies with Cream-Cheese Filling FROM COREY SANDERS / SOLUTIONS


Many people are intimidated by the thought of making an entire cake from scratch but this recipe will change your mind and forever remind you that ‘you can do hard things.’ It’s a one-bowl cake, one-bowl frosting, no sifting, no special ingredients, but absolutely no compromise on flavor or texture kind of cake. The frosting is meant to be swooshed and swirled messily over the top and maybe the sides if you’re trying to get fancy and add some extra sprinkles because well, they’re sprinkles!

Make this cake for a party, birthday, anniversary, or just because it’s Tuesday night/been too long since you had cake.

Makes one 9-inch round cake

For the cake: 6 tbs (85g) unsalted butter, at room temperature¾ cup plus 1 tbs (160g) granulated sugar1 large egg2 large egg yolks2 tsp (10ml) vanilla extract¾ tsp baking powder¼ tsp baking soda½ tsp table or fine sea salt¾ cup (175ml) buttermilk2 tbs (15g) cornstarch1 ¼ cups plus 2 tbs (18g) all-purpose flour¼ cup rainbow sprinkles

For the vanilla buttercream: ½ cup (115g) unsalted butter, at room temperature

1 ¼ cups (150g) powdered sugar (sifted if lumpy)Pinch of fine sea salt (optional)1 tbs (15ml) cream or whole milk½ tsp vanilla extract

1 For the cake: heat the oven to 350-degrees F / 176-degrees C. Coat either a 9-inch round cake pan or 8-inch square cake pan with nonstick spray and line the bottom with parchment paper.

2 Beat the butter and sugar together in a large bowl with an electric mixer until fluffy. Beat in the egg, yolks, and vanilla, until combined, scrape down the bowl, and then sprinkle the baking powder, baking soda, an salt over the batter and beat until very well combined. Add the buttermilk and mix to combine; the batter may look curdly, but this isn’t a problem. Add the cornstarch and flour and mix until the flour just disappears.

3 Scrape the batter into the prepared pan and smooth the top. Bake for 25-27 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Let cool in the pan on a cooling rack for 10 minutes, then run a knife around the cake to ensure it is loose, flip it out onto a cooling rack, and then flip back right side up again onto another. Let cool completely before frosting. You can hasten this process along in your freezer, where it shouldn’t take more than 15 minutes to fully cool.

4 For the frosting: using a hand or stand mixer, beat the butter, powdered sugar, and salt, if using, in a large bowl with electric beaters (for a hand mixer) or the paddle attachment, not the whisk (for a stand mixer), until fluffy. Drizzle in the cream or milk and vanilla, and beat until combined, then 1 more minute to whip it further. You can also do this in a food processor.

Cake layers freeze fantastically and make them easier to stack and trim if you’re trying to make this look a lot nicer than the photo here.

Sprinkle Cake with Vanilla Buttercream Frosting A SOLUTIONS SPECIAL / FROM THE EDITOR


This is my son’s favorite to make. The first time we tried it out he was 7 and his friend thought it looked like ‘vomit’ so within our family we call it ‘vomit-pie’... but when you eat it – preferably a bit warm (heated up in the microwave when you serve it later) – you have the feeling you have died and gone to heaven. It’s very easy to make and you can play with the size and servings.

Serves many

For the dough: 150 g of sugar250 g of butter350 g of flour1 eggPinch of salt

For the filling: 250 g pure chocolate (if you prefer to add some milk chocolate, go ahead, but not too much as it gets too gooey)3 eggs125 g of sugar2 tsp lemon zest

1 Preheat the oven to 170-degrees C / 338-degrees F. Put the sugar and butter in the kitchen machine/mixer and ensure it is fully mixed and smooth. Add the flour, 1 egg and pinch of salt and use your hands to create a good dough.

2 Take your baking tray and put baking paper in it to protect the pie. Use half of the dough to construct a bottom, attach the sides to ensure you can put the filling in it. Don’t make the crust too thick.

3 Chop up the chocolate in small pieces and leave a few larger pieces, the messier the better. Put the chocolate, 3 eggs, sugar and lemon zest in a bowl and mix it with a spoon. Take the left-over dough and crumble it. Mix it with the chocolate/sugar/egg filling. Nice and messy!

4 Put all the filling on the unbaked dough crust so it forms a pie. If you like it even sweeter, finish with a sprinkle of sugar.

5 Bake the pie for around 30-45 minutes. Serve warm or heat up later. And don’t feel guilty about the calories, just enjoy!

Messy Yummy Easy Chocolate Calorie Bomb Pie FROM CORINE SCHEP / IOT & MIXED REALITY


Acknowledgments

This book was crowd-sourced in more ways than one—it would never have happened if not for the backing of the Solutions team and our spirit of giving. Our employees are passionate about giving to address critical issues facing our local communities and the world. It’s part of our culture, and one more way we live our mission to empower every person and every organization on the planet to achieve more.

Grateful acknowledgment is made to the following recipe creators as well as the supporters who donated to this cookbook on behalf of Microsoft’s and Solutions’ Giving Campaign. Below are the names of teammates who shared their recipes and their stories and wound up in this book. Thank you all, and thanks to the many others who were excited to take part in this collection of giving a glimpse into our Solutions community.

Alex MaherAmie LuscherAmy LiaoAngela StoneAnkita BendreAnna StamatelatosAracelis NassBriand SandersonBrittany WongCarl ThorenCharles VerdonCharlotte BeckerChristine BellCorey SandersCorine SchepDhani AbeyGina Harriz

Gregory PedleyHarald DoelzJeanne BrooksJim VaccaJingly ZhuJose Manuel GomezKara MandevilleKari BolgerKatherine HallenKimberly FriedmanKristie AtwoodLara CaldirolaLaura D’AntoniLaurie ReschLiezl NelLior BelaLior Derry

Lisa LudwigMario VargasMaryam RahmaniMatthew WeatherlyMerry BrummerMichael CorboMichelle Strub (Editor)Monica Van TasselMyungEun (ME) ParkRachael CoxRoan DaleySarah BlodgettVahé TorossianVajira WeerasekeraWarren Johnson


AAckee and Saltfish (Jamaica’s National Dish), 30Anna’s Chicken Soup Warms the Soul, 56Apples Perfect Apple Crisp, 164 Lou’s Fresh Apple Cake, 162Anchovies Spaghetti with Tomatoes and Anchovy Butter, 138Armenian Cheese Beureks, 46Avocado Classic Garlic Guacamole, 44Aunt Shirley’s Carrot Cake with Cream Cheese Frosting, 166Awesome Healthy Black Bean Soup, 54

BBacon New Year’s Spicy Black-Eyed Peas, 122Bananas Butterless Banana Bread (#BBB), 18Beans Awesome Healthy Black Bean Soup, 54 New Year’s Spicy Black-Eyed Peas, 122Beef Beef Bourguignon in the Crock Pot, 106 Bolognese, 72 D’Antoni Family Meatballs and Gravy, 116 Empanadas Argentinas, 98 Kristie’s Famous Italian Meatballs, 114 Mama’s Famous Meatballs, 112 Slow-Cooked Short Rib Ragu, 104Beef Bourguignon in the Crock Pot, 106Berries Blueberries, Perfect Blueberry Muffins, 20 Mixed Berries, Chocolate Pavlova, 158 Mixed Berries, Zabaglione with Mixed Berries, 150 Strawberries; Fresh Strawberry Yogurt Dessert, 148 Strawberries; Morning Glory Smoothie, 38 Best Chocolate Chip Cookies, 156Bolognese, 72Bread Butterless Banana Bread (#BBB), 18


Index



Everything Drop Biscuits with Cream Cheese, 16 Panettone, 12 Perfect Blueberry Muffins, 22 Social Distancing Sour Dough Rye Bread, 14 Yogurt Biscuits, 20Butterless Banana Bread (#BBB), 18

CCakes Aunt Shirley’s Carrot Cake with Cream Cheese Frosting, 166 Carrot Cake with Cream Cheese Frosting, 168 Lou’s Fresh Apple Cake, 162 Sprinkle Cake with Vanilla Buttercream Frosting, 172Carrot Cake with Cream Cheese Frosting, 168Carrots Aunt Shirley’s Carrot Cake with Cream Cheese Frosting, 166 Carrot Cake with Cream Cheese Frosting, 168 Carrot Souffle, 126 Maple Syrup-Glazed Carrots, 124Carrot Souffle, 126Cheese Armenian Cheese Beureks, 46 Aunt Shirley’s Carrot Cake with Cream Cheese Frosting, 166 Carrot Cake with Cream Cheese Frosting, 169 Everything Drop Biscuits with Cream Cheese, 16 Pea Tortellini in Parmesan Broth, 134 Spicy Chickpea, Harissa, and Cheddar, 120Chicken Anna’s Chicken Soup Warms the Soul, 56 Chicken Bog, 90 Colombian Chicken Stew, 62 Dr. Nel’s Mustard Chicken-lick’n, 94 Easy & Delicious Roasted Chicken, 86 Garlic Chicken Orzo Pasta with Spinach & Mushrooms, 78 Garlic Parmesan Wings, 50 Grilled Chicken Asian Salad, 66 Mama’s Enchiladas, 96 Rizot (Croatian Chicken & Rice), 88 Thai Red or Yellow Curry Shortcut, 92 Paella Valenciana, 80Chicken Bog, 90Chickpeas Chickpea Stew with Saffron, Yogurt & Garlic, 60 Spicy Chickpea, Harissa, and Cheddar, 120


Chickpea Stew with Saffron, Yogurt & Garlic, 60Chimichurri, 100Chocolate Best Chocolate Chip Cookies, 156 Chocolate Pavlova, 158 Global Black Belt Brownies, 160 Messy Yummy Easy Chocolate Calorie Bomb Pie, 174 Social Distancing Sour Dough Rye Bread, 14Chocolate Pavlova, 158Cheung Fun (Steamed Rice Noodles), 132Classic Garlic Guacamole, 44Coconut Thai Red or Yellow Curry Shortcut, 92 Sri Lankan Kiribath, 28 WhatIoT (Watalappan), 146Colombian Chicken Stew, 62Copycat Ava Gene’s Kale Salad, 68Cookies Best Chocolate Chip Cookies, 156 Koulorakia (Greek Cookies), 152 Pumpkin Oatmeal Chocolate Chip Cookies, 154

DDad’s Famous Rice Pudding, 144D’Antoni Family Meatballs and Gravy, 116Dessert Aunt Shirley’s Carrot Cake with Cream Cheese Frosting, 166 Best Chocolate Chip Cookies, 156 Carrot Cake with Cream Cheese Frosting, 168 Carrot Souffle, 126 Chocolate Pavlova, 158 Dad’s Famous Rice Pudding, 144 Fresh Strawberry Yogurt Dessert, 148 Global Black Belt Brownies, 160 Koulorakia (Greek Cookies), 152 Lou’s Fresh Apple Cake, 162 Messy Yummy Easy Chocolate Calorie Bomb Pie, 174 Perfect Apple Crisp, 164 Pumpkin Oatmeal Chocolate Chip Cookies, 154 Pumpkin Whoopie Pies with Cream-Cheese Filling, 170 Sprinkle Cake with Vanilla Buttercream Frosting, 172 WhatIoT (Watalappan), 146 Zabaglione with Mixed Berries, 150Drinks Pomegranate Moscow Mule, 34


Sparkling Rosemary Lemonade, 40 The Best Manhattan, 36DR. NEL’s Mustard Chicken-lick’n, 94

EEasy & Delicious Roasted Chicken, 86Eggs Momofuku Soy Sauce Eggs, 48 Shakshuka, 24 Tortilla de Papas, 128 Tunisian Shakshuka, 26Everything Drop Biscuits with Cream Cheese, 16

FFish Ackee and Saltfish (Jamaica’s National Dish), 30Fresh Strawberry Yogurt Dessert, 148

GGarlic Chicken Orzo Pasta with Spinach & Mushrooms, 78Garlic Parmesan Wings, 50Global Black Belt Brownies, 160Green Peach Salad, 64Grilled Chicken Asian Salad, 66

HHolidays Carrot Souffle, 126 Maple Syrup-Glazed Carrots, 124 Sri Lankan Kiribath, 28 Thanksgiving Shepherd’s Pie, 84Herbs Chicken Bog, 90 Chimichurri, 100 Saddle of Venison with Crust of Herbes, 108 The Ultimate Candy Corn Snack Mix, 42

IInstant Pot Colombian Chicken Stew, 62 Garlic Parmesan Wings, 50 Instant Pot St. Louis Style Ribs, 102Instant Pot St. Louis Style Ribs, 102Italian Wedding Soup, 58


JJell-O Fresh Strawberry Yogurt Dessert, 148

KKale Copycat Ava Gene’s Kale Salad, 68Kimchi Kimchi Pancake, 130Kimchi Pancake, 130Koulorakia (Greek Cookies), 152Kristie’s Famous Italian Meatballs, 114

LLemons Sparkling Rosemary Lemonade, 40Lou’s Fresh Apple Cake, 162

MMama’s Enchiladas, 96Mama’s Famous Meatballs, 112Maple Syrup-Glazed Carrots, 124Meatballs D’Antoni Family Meatballs and Gravy, 116 Italian Wedding Soup, 58 Kristie’s Famous Italian Meatballs, 114 Mama’s Famous Meatballs, 112Messy Yummy Easy Chocolate Calorie Bomb Pie, 174Momofuku Soy Sauce Eggs, 48Morning Glory Smoothie, 38Muffins Perfect Blueberry Muffins, 20Mushrooms Garlic Chicken Orzo Pasta with Spinach & Mushrooms, 78

NNew Year’s Spicy Black-Eyed Peas, 122Nuts Aunt Shirley’s Carrot Cake with Cream Cheese Frosting, 166 Carrot Cake with Cream Cheese Frosting, 168Global Black Belt Brownies, 160The Ultimate Candy Corn Snack Mix, 42 WhatIoT (Watalappan), 146


PPaella Valenciana, 80Panettone, 12Pasta Bolognese, 72 Bucatini with Peppers, 140 Garlic Chicken Orzo Pasta with Spinach & Mushrooms, 78 Italian Wedding Soup, 58 Pea Tortellini in Parmesan Broth, 134 Roasted Tomato Mozzarella Pasta, 136 Rosemary’s Greek Shrimp and Pasta, 76 Shrimp with “Lobster” Sauce, 82 Spaghetti with Tomatoes and Anchovy Butter, 138Pasta Pomodoro Sugo, 74Peaches Green Peach Salad, 64Peas Pea Tortellini in Parmesan Broth, 134Pea Tortellini in Parmesan Broth, 134Peppers Bucatini with Peppers, 140Perfect Apple Crisp, 164Perfect Blueberry Muffins, 22Pies Messy Yummy Easy Chocolate Calorie Bomb Pie, 174Pomegranate Moscow Mule, 34Pork Bolognese, 72 D’Antoni Family Meatballs and Gravy, 116 Instant Pot St. Louis Style Ribs, 102 Kristie’s Famous Italian Meatballs, 114 Mama’s Famous Meatballs, 112 Paella Valenciana, 80Potatoes Colombian Chicken Stew, 62 Slow-Cooked Short Rib Ragu (with Parmesan Mashed Potatoes), 104 Thanksgiving Shepherd’s Pie, 84 Tortilla de Papas, 128Pumpkin Pumpkin Oatmeal Chocolate Chip Cookies, 154 Pumpkin Whoopie Pies with Cream-Cheese Filling, 170Pumpkin Oatmeal Chocolate Chip Cookies, 154Pumpkin Whoopie Pies with Cream-Cheese Filling, 170


RRaisins Panettone, 2Rice Flour; Cheung Fun (Steamed Rice Noodles), 132 Chicken Bog, 90 Paella Valenciana, 80 Pudding; Dad’s Famous Rice Pudding, 144 Rizot (Croatian Chicken & Rice), 88 Sri Lankan Kiribath, 28Rizot (Croatian Chicken & Rice), 88Roasted Tomato Mozzarella Pasta, 136Rosemary’s Greek Shrimp and Pasta, 76

SSaddle of Venison with Crust of Herbes, 108Salads Copycat Ava Gene’s Kale Salad, 68 Green Peach Salad, 64 Grilled Chicken Asian Salad, 66Sauces Bolognese, 72 Chimichurri, 100 D’Antoni Family Meatballs and Gravy, 116 Pasta Pomodoro Sugo, 74Shakshuka, 24Shrimp Rosemary’s Greek Shrimp and Pasta, 76 Shrimp with “Lobster” Sauce, 82Shrimp with “Lobster Sauce”, 82Slow-Cooked Short Rib Ragu, 104Slow Cooker Beef Bourguignon in the Crock Pot, 106 Slow-Cooked Short Rib Ragu, 104Smoothies Morning Glory Smoothie, 38Snacks Armenian Cheese Beureks, 46 Classic Garlic Guacamole, 44 Garlic Parmesan Wings, 50 Momofuku Soy Sauce Eggs, 48 The Ultimate Candy Corn Snack Mix, 42Social Distancing Sour Dough Rye Bread, 14


Soups Anna’s Chicken Soup Warms the Soul, 56 Awesome Healthy Black Bean Soup, 54 Chickpea Stew with Saffron, Yogurt & Garlic, 60 Colombia Chicken Stew, 62 Italian Wedding Soup, 58 Sparkling Rosemary Lemonade, 40Spicy Chickpea, Harissa, and Cheddar, 120Spaghetti with Tomatoes and Anchovy Butter, 138Spinach Garlic Chicken Orzo Pasta with Spinach & Mushrooms, 78Sprinkle Cake with Vanilla Buttercream Frosting, 172Sri Lankan Kiribath, 28Sweets Aunt Shirley’s Carrot Cake with Cream Cheese Frosting, 166 Best Chocolate Chip Cookies, 156 Carrot Cake with Cream Cheese Frosting, 168 Carrot Souffle, 126 Chocolate Pavlova, 158 Dad’s Famous Rice Pudding, 144 Fresh Strawberry Yogurt Dessert, 148 Global Black Belt Brownies, 160 Koulorakia (Greek Cookies), 152 Lou’s Fresh Apple Cake, 162 Messy Yummy Easy Chocolate Calorie Bomb Pie, 174 Perfect Apple Crisp, 164 Pumpkin Oatmeal Chocolate Chip Cookies, 154 Pumpkin Whoopie Pies with Cream-Cheese Filling, 170 Sprinkle Cake with Vanilla Buttercream Frosting, 172 WhatIoT (Watalappan), 146 Zabaglione with Mixed Berries, 150

TThai Red or Yellow Curry Shortcut, 92Thanksgiving Shepherd’s Pie, 84The Best Manhattan, 36The Ultimate Candy Corn Snack Mix, 42Tomatoes Pasta Pomodoro Sugo, 74 Roasted Tomato Mozzarella Pasta, 136 Shakshuka, 24 Spaghetti with Tomatoes and Anchovy Butter, 138 Tunisian Shakshuka, 26Tortilla de Papas, 128Tunisian Shakshuka, 26


Turkey Thanksgiving Shepherd’s Pie, 84

VVeal Bolognese, 72 Kristie’s Famous Italian Meatballs, 114Venison Saddle of Venison with Crust of Herbes, 108

WWhatIoT (Watalappan), 146Wraps Mama’s Enchiladas; flour tortillas, 96 Pea Tortellini in Parmesan Broth; wonton wrappers, 134 Spicy Chickpea, Harissa, and Cheddar; pita bread, 120

YYogurt Chickpea Stew with Saffron, Yogurt & Garlic, 60 Fresh Strawberry Yogurt Dessert, 148 Yogurt Biscuits, 20Yogurt Biscuits, 20

ZZabaglione with Mixed Berries, 150

CONTENTS · 2020. 11. 24. · Empanadas Argentinas / 98 FROM JOSE MANUEL GOMEZ Chimichurri / 100...

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Transcript of CONTENTS · 2020. 11. 24. · Empanadas Argentinas / 98 FROM JOSE MANUEL GOMEZ Chimichurri / 100...