Kinfolk Table : Recipes for Small Gatherings (9781579655877)
Author: Williams, Nathan
Date: 2013-12-15T08:00:00+00:00
Keywords: TODO
Publisher: Workman Pub Co
Rights: All rigths reserved

The Kinfolk Table: Recipes

Nathan Williams
with Rebecca Parker Payne

Photographs by Parker Fitzgerald and Leo Patrone

NEW YORK

Contents

Introduction

Nathan & Katie Williams

Shrimp Seviche with Chili-Cumin Tortilla Chips

Citrus Lentil Salad

Brooklyn

Ariel Dearie

Barbecued Shrimp

Open-Faced Sandwiches with Feta, Tomatoes, Capers, and Basil

Max & Eli Sussman

Sweet Potato Hash with Italian Sausage and Poached Egg

Plum and Cilantro Salad with Fresh Goat Cheese

William Hereford & Alyssa Pagano

Burnt Tomatoes

David Quon, Derek Van Heule & Nathan Warkentin

Mexican-Style BBQ Corn

Quinoa and Bean Summer Salad

Turkey Avocado Burgers

Citrus-Mint Sangria

Elizabeth Haddad

Nanny Frannie’s Apple Strudel

Amy Merrick

Wild Blueberry Currant Jam

Nick Fauchald

Pimiento Cheese

Peanut Butter and Bacon Sandwiches

Lillie Auld

Pasta with Wilted Arugula, Almonds, and Soft Goat Cheese

Almond-Jam Tart (Linzer Torte)

Sam & Ashley Owens

Spicy Basil Lemon Chicken with Caprese Salad on Crostini

Apple Crisp

Christa Freeman & Jess Eddy

Hummingbird Cake with Cream Cheese Frosting

Saer Richards

Sweet Potato–Quinoa Burgers

Kari Morris

Sea Legs

Simple Market Vegetable Salad

Rachel & Adam Patrick Jones

Tortilla Española

Chocolate Chip Zucchini Cake

Diana Yen

Ginger Ice Cream with Kumquat Compote

Salmon Ochazuke (Tea-Poached Salmon with Brown Rice)

Copenhagen

Mikkel Lippmann

Cucumber and Fennel Salad

Spidskål (Cabbage Salad)

Austin & Ashlyn Sailsbury

Pumpkin Bread with Maple-Cinnamon Glaze and Nuts

Sweet Potato Biscuits

Nathalie Schwer

Hearty Barley Salad with Broiled Feta and Tomatoes

Mikkel & Yukari Grønnebæk

Duck on Japanese Rice with Fresh Danish Green Peas and Wasabi Mayo

Sarah Britton

Four Corners Lentil Stew with Sesame Rice

Spiced Raw Chocolate Mousse

Young Mee Rim & Rasmus Laurvig

Meringue-Raspberry Bars

Ida & Lasse Lærke

Smørrebrød (Open-Faced Sandwich)

Buttermilk with Sweet Biscuits

Ebbe Jørgensen

Danish Open-Faced Sandwiches

Mackerel in Tomato Sauce

Morten Svendsen

Beef Brisket Broth with Meatballs and Dumplings

Ture Andersen

Steve Momsen

Grilled Salmon with Romesco Sauce and Fennel Crudités

The English Countryside

Sam Wylde

Pot Roast Shoulder of Veal with Tuna Sauce

Roasted Butternut Squash, Urfa Chile, and Buffalo Mozzarella Salad

Silvana de Soissons

Almond and Pistachio Biscuits

Rosa Park

Steamed Cod

Kimchi Couscous

Anna & Tom Herbert

Breakfast Bread

Marefield Pie

Caryn Hibbert

Quick Rosemary Focaccia

Rosemary and Anchovy Sauce

Mel & Tom Calver

Lemon Drizzle Cake

Susie Acheson

Mushroom, Tomato, and White Bean Stew

Portland

Dusty Hume

Oysters on the Grill

Steamed Mussels

Alela Diane Menig

Almond-Coconut Granola

Joy & Jay Fitzgerald

Steel-Cut Irish Oatmeal with Peanut Butter, Honey, and Cinnamon

Spicy Fried Egg Topped with Avocado and Crumbled Feta

Hwe Dup Bap (Rice Mixed with Sashimi and Greens Topped with Red Pepper Sauce)

Rebekah & Wille Yli-Luoma

Pulla (Finnish Dessert Bread)

Home-Brewed Coffee

Riley Messina

Ciabbottola

Calamari Linguini

Chris Siegel & Nolan Calisch

Morning Melon

Chris’s Fresh Chunky Salsa

Andrew & Carissa Gallo

Vanilla, Lavender, and Earl Grey Chocolate Pudding with Sea Salt

Laura Dart

Sweet Potato–Mushroom Tacos with Spiced Almond Sauce

Doug & Paige Bischoff

Rosemary Garlic Bread

Julie Pointer

Sweet Potato–Apple Salad

Oatmeal Chocolate Chip Cookies

Suzanne Fuoco

Sir Isaac’s Folly (Spiced Apple Chutney)

Roasted Pork Loin and Apple Chutney

The Wandering Table

Sarah & David Winward

Winter Wilted Greens and Potato Soup

Summer Squash and Tomato Salad

Vera Williams

Vera’s Buns

Almond Sugar Cookies

Alice Gao

Tea-Smoked Eggs

Blueberry Scones

Athena Calderone

Cedar-Plank-Grilled Halibut with Herb Pesto Salad

Sugar Snap Peas with Fresh Mint and Whipped Ricotta

Frances Palmer

Perfect Roast Chicken

Butterscotch Pudding

Sara & Hugh Forte

Chocolate Chip–Banana Pancakes

Sautéed Leeks and Scrambled Eggs

Shauna Alterio & Stephen Loidolt

Shortcakes with Fresh Berries and Whipped Cream

Grace Williams

Grace’s Raspberry Harvest Jam

Gus Agnanopoulos & Jesse James

Pastelli

Acknowledgments

Conversion Charts

About the Author

Introduction

Nathan & Katie Williams

{ founders of Kinfolk }

Nathan: Since I was in high school, I’ve noticed a disconnect between both “home cooking” and “entertaining” and the ways my friends get together to share a meal. “Home cooking” sounds serious, even stodgy, and “entertaining” has a formal and frilly ring to it. Neither term describes what, in college, were quiet evenings spent making lasagne with a couple of close friends to jazz playing in the background. We gathered in a small apartment and cooked meals at least every other day, but we weren’t pressing table linens, printing name cards, or brushing up on dining etiquette. We often used paper plates and stuck with the same fork for dessert that we had used for the main course, buttering baguettes with a paring knife so we would have fewer dishes to wash. Our formula for those evenings was to cook, eat, and talk. Nothing else was necessary.

So what can we call this tradition that has become such a valued part of our lives? It’s not just “hanging out,” which describes something careless and unintentional, and we’re not having “dinner parties,” a phrase that brings to mind events that are far too rigid, planned, and controlled to define the way we nourish ourselves. The idea for the magazine Kinfolk was born in the course of trying to describe those evenings spent with friends when the hours pass effortlessly, conversation flows naturally, cooking is participatory, and the evening ends with a satisfying sense of accomplishment. The fledgling Kinfolk had two goals: to offer an alternative idea of entertaining—casual, intentional, meaningful—and to make that kind of entertaining feel more natural and accessible to a younger crowd like my friends and me.

Our first objective has been to peel off the fluff and commercial layers that complicate entertaining. Next we have tried to put the social reasons for inviting friends into our homes—the relationships, traditions, community, and conversations—in the foreground and let the superficial details like fancy recipes and table decorations recede into the background. In retrospect, we didn’t start the magazine as a strategic plan to fill a commercial void in the market. Frankly, Kinfolk was much more self-serving; we simply wanted a magazine that we ourselves would be excited to pick up, a magazine that would resonate with us and our casual way of entertaining. Today Kinfolk is a consistent source of active, meaningful things to do for both our team and our readers, and the concept continues to grow with the quarterly print magazine, daily online stories, and in-person workshops, dinners, and events held around the world.

Each of those channels serves its own purpose. The quarterly print issues explore traditions and the reasons we gather together with in-depth essays and photo series. Our website is more focused on practical stories, with tips and tutorials teaching readers how to do things on their own. The event series provides settings for learning hands-on skills and meeting like-minded people in the different cities where readers live. These projects complement one another in offering ideas for things to cook, make, and do while promoting the deeper purpose of helping to build communities around ourselves.

This book applies the casual approach to entertaining depicted in our magazine to cooking and recipes. My hope is that it will find a place on cookbook shelves like my own, which are filled not just with classics and celebrity-chef volumes but also with the tattered, stained, spiral-bound little collections of family or neighborhood recipes put out by cooks I know and trust. Despite their humble appearance, these are the books that pack a punch with their recipes, and that’s why they are my favorites. This book represents an effort to take the same communal neighborhood approach by welcoming you into the homes of our Kinfolk team, along with a diverse group of friends, family, contributing writers, artists, and other makers.

In each home we visited, the people living there reinforced my belief that “entertaining” has many more shapes and forms than what that term often brings to mind. It can be the most elaborate and boisterous thing in the world, and it can also be quiet, personal, and low-key, a meditative ritual we enjoy on our own. It can be planned, structured, and executed wonderfully, but it can also be last-minute, spontaneous, a team effort, and wonderfully imperfect.

In the following pages you’ll meet people with different vocations and avocations, from coffee connoisseur to food editor, interior designer to ceramicist, caterer to florist, as well as bakers, musicians, painters, photographers, food bloggers, fashion designers, restaurateurs, farmers, writers, coffee roasters, and even my sweet retired grandmother. They live on their own, as couples, and as families and represent the full adult life span in their ages. Each person was asked to contribute because he or she lives a life consistent with the simplicity we try to promote in our magazine, embodying a balanced, intentional way of living and a genuine appreciation of food and hosting friends in their homes. I visited their homes for this book in an effort to capture a glimpse of what I think makes them each remarkable, and in these homes I observed the passion with which they embrace the Kinfolk spirit. Morten Svendsen, for example, rebuilt the kitchen in his small Copenhagen flat so it could accommodate ten to fifteen of his friends for the meals he hosts there on a regular basis. Our friend Dusty Hume often drives out from Portland to the Oregon coast on the weekends to collect fresh mussels before the sun rises, preparing them later for potluck dinners.

I can’t help being excited to introduce you to all the people in this book because they seem to understand that good food and community are just as important as the careers in which they work, that the rituals and traditions that bring us together are essential to balanced lives. The people in these pages personify the fact that there’s something to be said for slowing down, sitting back, and breathing deeply. In fact, I’m convinced that the creativity and success they all enjoy in their work is at least in part the result of a grounding focus on these humble things. To some, the hobbies they find most fulfilling have actually become sustainable careers. In Oregon, for example, Chris Siegel and Nolan Calisch recently leased a property to begin an organic farm. And Sarah Winward, after years of dreaming up nature installations and flower arrangements, decided to set up shop and launch her own floral business in Salt Lake City.

From people like these three, who espouse a humble, down-to-earth way of entertaining that emphasizes nothing more than togetherness, you can expect to learn how a meal can be much more fulfilling when its preparation involves the friends who plan to sit down at the table. We all enjoy helping out, and the personal investment of contributing to a meal, even just tossing the salad, usually helps us enjoy the food even more. Then there are the rituals that cement a family, whether it’s a couple or a clan of six. For Sam and Ashley Owens that means playing loud music in the kitchen while preparing weekend breakfasts. For Ida Lærke, it entails passing on the tradition of smørrebrød, the beloved open-face Danish sandwiches, by making them with her young son, Saxo, almost every day.

Entertaining looks different for all of us, but as long as we’re cooking and inviting people into our homes with a genuine interest in sharing experiences, conversing, and eating together, then the way we do these things becomes insignificant and ultimately comes naturally. A burned dish or a missing serving piece becomes trivial. The humble soup or homely bread becomes a feast. It all seems quite simple.

A home with an open-door policy that friends find irresistible can be anywhere, yet place is integral to the traditions we grow. Ask anyone from Alberta, Canada, where I spent my childhood, about the harsh winters and windy summers and he or she will understand why it made sense for my group of friends to develop a habit of making food and enjoying dinners together as early as in high school. In the years since, I’ve found that each place I have visited has its own unique sense of communality, and that’s what I hope to convey in the sections of this book, each of which represents a vibrant and nourishing place.

Brooklyn is represented by an eclectic mix of artisans and young food enthusiasts. Then there are my friends in Portland, Oregon, who often share their homes and talents for home cooking. People from the English countryside show us how to welcome friends and strangers with grace and charm—as well as with simple food prepared with the freshest ingredients. Denmark, with its long-held tradition of low-key hospitality, delighted me by having a word to describe experiences shared with loved ones in warmth, in candlelight, with good food: hygge (pronounced similarly to “hooga”), for which I wish we had a counterpart in English.

These far-flung parts of the world seem to value simplicity, hospitality, and balance, pursued with intentionality every day of the week. In this book I wanted to bring to life some of the individuals who live there and have something unique to share. So I packed my bags and departed along with two friends from our Kinfolk team to spend time with each person individually, observing them as they prepared their favorite recipes and talked about the traditions that matter most to them. We sat at their tables and asked questions to figure out how they tick and how we could emulate their warmth and hospitality. We scribbled notes with lessons, tips, and recipes to share here. I left each of their homes with a big, cheesy grin of satisfaction on my face and often stopped at the market for ingredients on my way home to replicate the dish I had just learned, like Lillie Auld’s Pasta with Wilted Arugula, Almonds, and Soft Goat Cheese and Mikkel Lippmann’s simple cabbage salad, which he calls Spidskål. After every interview I was eager to get home, empowered to cook each dish myself and share it at my own table.

Like the traditions described by the contributors, the recipes carry special meaning for them, whether passed down from parents and earlier generations or go-to recipes that they make most often at home; these are their all-time favorites. They are dishes served at breakfast, lunch, and dinner, as snacks or with a cup of tea or coffee. There is a mix of simple to complex and light to hearty. The recipes even fit different group dynamics with servings for one, for two, and for a few. What impresses me most is how each recipe shared here carries memories and significance for the author and how that significance translated to enrich my own experience as I’ve made and enjoyed these dishes on my own.

Sharing meals, and everything that precedes those meals—whether it’s growing some of the food or sourcing it locally, reading about and forming an intimate connection with the land, or lovingly preparing delicious ingredients—is central in the lives of these individuals. Their days pass with purpose, and they revere family and personal traditions with stalwart commitment while actively looking for new traditions to experience and include in their own repertoire. Their lives are enriched beyond measure as a result.

In each home we visited, the people living there reinforced my belief that “entertaining” has many more shapes and forms than what that term often brings to mind. It can be the most elaborate and boisterous thing in the world, and it can also be quiet, personal, and low-key, a meditative ritual we enjoy on our own. It can be planned, structured, and executed wonderfully, but it can also be last-minute, spontaneous, a team effort, and wonderfully imperfect.

Entertaining looks different for each of us, but as long as we’re cooking and inviting people into our homes with a genuine interest in connecting, conversing, and eating together, then the way we do these things becomes insignificant and ultimately comes naturally. A burned dish or a missing serving piece becomes trivial. The humble soup or homely bread becomes a feast. It all seems quite simple.

Shrimp Seviche with Chili-Cumin Tortilla Chips

For the Seviche

1 pound (455 grams) large shrimp, peeled and deveined

1 cucumber (about 8 ounces/230 grams), quartered and sliced

¼ medium red onion, thinly sliced

¼ cup (1 ounce/30 grams) fresh cilantro leaves, chopped

2 garlic cloves, minced

1 serrano chile, minced

½ cup (120 milliliters) fresh lime juice, from about 4 limes

2 tablespoons (30 milliliters) olive oil

Salt and freshly ground black pepper

For the Chips

Three 8-inch (20-centimeter) flour tortillas

2 tablespoons (30 milliliters) fresh lime juice, from about 2 limes

1 teaspoon (0.1 ounce/3 grams) chili powder

½ teaspoon ground cumin

Coarse salt

For the Seviche

Bring a large saucepan of water to a boil over medium-high heat. Cook the shrimp for about 3 minutes or until they turn opaque. Drain the shrimp and rinse them under cold running water to stop the cooking.

Combine the cucumber, onion, cilantro, garlic, chile, lime juice, and olive oil in a large bowl. Add the shrimp and toss to combine. Season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate the seviche for about 2 hours to meld the flavors.

For the Chips

Position a rack in the center of the oven and preheat the oven to 400°F (204°C).

Brush one side of each tortilla with the lime juice, then cut the tortillas into quarters or eighths, as desired. Arrange the tortillas in a single layer on a baking sheet.

Stir the chili powder, cumin, and ¼ teaspoon coarse salt in a small bowl and sprinkle over the tortillas.

Bake for about 10 minutes or until the chips are crisp and lightly browned. Transfer the sheet to a rack and cool completely. Season with salt to taste and serve with the chilled seviche.

Serves 6 to 8

Citrus Lentil Salad

1 cup (7 ounces/200 grams) dried lentils, picked over

6 scallions, white and pale green parts only, thinly sliced

3 tablespoons (45 milliliters) extra-virgin olive oil

1 tablespoon (15 milliliters) white wine or apple cider vinegar

3 tablespoons (45 milliliters) fresh lemon juice

Grated zest of 1 lemon or orange

1 tablespoon (0.45 ounce/13 grams) sugar

Salt and freshly ground black pepper

Rinse the lentils under cold running water in a fine-mesh sieve until the water runs clear. Place the lentils in a medium saucepan and add enough cold water to cover by 3 inches (7.6 centimeters). Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes or until the lentils are tender.

Drain the lentils and return them to the pot. Add enough cold water to cover by 3 inches (7.6 centimeters). Remove and discard any lentil shells that rise to the top, then drain once again.

Place the lentils in a large bowl and add the scallions, olive oil, vinegar, lemon juice, zest, sugar, and salt and pepper to taste.

Let the salad rest for at least 20 minutes to allow the flavors to combine. Serve. The salad can be stored, refrigerated, in an airtight container for up to 2 days.

Note: The scallions may be replaced by ½ red onion or 2 shallots, thinly sliced. The sugar may be replaced with agave syrup.

Serves 4

Brooklyn

New York, USA

Brooklyn is an intricate mosaic. Residents come from myriad places, cultures, and traditions, yet even within this diverse mix they retain distinct personalities and modes of expression. I never have to be in Brooklyn for long to notice this exciting diversity, along with all the trends that I seem to have missed or that are still to come to my neck of the woods, three thousand miles to the west.

The first time I went to Brooklyn, I remember weaving through one stretch of shops where every door seemed to open into a world far from those streets. Hints of cumin and saffron here, garlic and chili powder there, with coffee wafting around each corner were the scents that greeted me. The combination of colors, sounds, and foods still makes it an experience unlike any other.

Just as Brooklyn’s food scene includes a mix of world cuisines, I was not surprised to find that the friends I have met over the years and the dishes they have prepared for me reflect the variety of their home states and countries. This variety becomes vivid in the following pages, with the recipes they have chosen to share from their own families and traditions.

A hallmark of Brooklyn to me is the adventurous and fearless approach to creating meals that each of the people in this section takes. Many of the dishes we ate together as I visited their homes dotted around the borough were true to the heritage of the individual but had a novel flair or an unexpected pairing of flavors. I’ve come to admire this way of maintaining family favorites while encouraging food to evolve from generation to generation.

Ariel Dearie

{ Florist }

Barbecued Shrimp

24 jumbo shrimp, peeled with tails on

8 tablespoons (1 stick/113 grams) unsalted butter, cut into 8 pieces

¼ cup (60 milliliters) extra-virgin olive oil

1 tablespoon (0.5 ounce/45 milliliters) Cajun seasoning, such as Tony Chachere’s

½ teaspoon salt

2 lemons, cut into 6 rounds, plus 1 tablespoon (15 milliliters) fresh lemon juice

2 fresh rosemary sprigs

6 garlic cloves, minced

Ariel: This is a classic New Orleans dish and was one of my favorites growing up. This particular dish is my dad’s rendition of the original, which is said to have been created at Pascal’s Manale restaurant.

Serve this dish with hot, crusty bread.

Rinse the shrimp and pat them dry with paper towels. Arrange them in a single layer in a 13-by-9-inch (33-by-23-centimeter) baking dish. Scatter the butter pieces over the shrimp, then drizzle them with the olive oil. Sprinkle the Cajun seasoning, salt, and lemon juice over the shrimp.

Arrange the lemon slices and rosemary sprigs over the shrimp. Position a rack in the upper third of the oven and set the oven to broil. Broil the shrimp for 3 minutes, then remove the dish from the oven and stir to thoroughly combine the ingredients. Return the dish to the oven and repeat the procedure every 1 to 2 minutes until the shrimp are opaque and cooked through. Add the garlic to the dish, stir, and distribute the shrimp among 4 ramekins or bowls, spooning the sauce over them. Serve immediately.

Serves 4

Open-Faced Sandwiches with Feta, Tomatoes, Capers, and Basil

1 baguette

2 tablespoons (30 milliliters) extra-virgin olive oil, plus additional for drizzling

2 tablespoons (30 milliliters) balsamic vinegar

8 ounces (230 grams) French sheep’s-milk feta, cut into 8 slices

2 medium tomatoes, cut into 8 slices

1 medium red onion, thinly sliced

2 tablespoons (1 ounce/30 grams) drained capers

8 fresh basil leaves

Salt and freshly ground black pepper

Ariel: This dish is really great in the summer and for picnics. It’s super simple and light, yet satisfying. When I was growing up, my family would pack these sandwiches and picnic by the Mississippi River.

Cut the baguette in half crosswise, then cut each piece in half lengthwise. Drizzle the cut sides with the 2 tablespoons olive oil and the vinegar.

Arrange the feta slices in a single layer over the cut side of the 4 bread pieces, then top with the tomato slices, onion slices, capers, and basil. Drizzle with olive oil and season with salt and pepper to taste. Serve.

Makes 4 open-faced sandwiches

Max & Eli Sussman

{ Chefs }

Sweet Potato Hash with Italian Sausage and Poached Egg

For the Hash

2 large sweet potatoes, peeled and cut into 1-inch pieces

Kosher salt and freshly ground black pepper

2 tablespoons (30 milliliters) olive or vegetable oil

½ medium yellow onion, thinly sliced

1 garlic clove, thinly sliced

1 dry pint (12 ounces/340 grams) heirloom tomatoes, coarsely chopped

2 ears corn, husked and shucked

1 bunch (6 ounces/170 grams) of baby red Russian kale, chopped

2 tablespoons (1 ounce/30 grams) unsalted butter

⅓ cup (0.4 ounce/12 grams) fresh herbs, such as thyme, chives, chervil, or flat-leaf parsley, finely chopped

For the Sausage, Eggs, and Toast

1 teaspoon (5 milliliters) olive or vegetable oil

2 links (8 ounces/230 grams) sweet Italian sausage

2 cups (480 milliliters) water

¼ cup (60 milliliters) white vinegar

2 teaspoons (12 grams) kosher salt

2 large eggs

4 slices crusty sourdough bread

Unsalted butter

Eli & Max: This dish is a complete meal. But if you are looking for something a little lighter, the hash and poached egg can stand on their own without the sausage, and that way it’s vegetarian, too.

For the Hash

Place the sweet potatoes and 2 teaspoons (12 grams) salt in a large saucepan and add enough cold water to cover by 1 inch (2.5 centimeters). Bring to a boil over medium-high heat, then reduce the heat to medium. Simmer for about 10 minutes or until the sweet potatoes are tender; drain.

Heat the oil in a large seasoned cast-iron skillet over medium heat until it begins to shimmer. Add the sweet potatoes and onion and allow them to cook without stirring for 3 to 4 minutes or until they begin to brown. Continue to cook them, stirring occasionally, for 3 to 4 minutes longer. Stir in the garlic and cook for 1 minute or until fragrant. Stir in the tomatoes and corn and cook, stirring, for about 3 minutes or until the kernels are tender and the tomatoes have softened. Stir in the kale and cook for 2 minutes or until wilted. Stir in the butter and season with salt and pepper to taste. Stir in the fresh herbs.

For the Sausage, Eggs, and Toast

While the hash is cooking, heat the oil in a medium skillet over medium heat until it begins to shimmer. Poke the sausages all over with a fork, then cook, turning occasionally, for about 8 minutes or until browned and cooked through.

Bring the water, vinegar, and salt to a boil in a small saucepan over medium-high heat. Reduce the heat to low and allow the water to come to a simmer.

Crack the eggs into two ramekins. Swirl the water and immediately, carefully, drop the eggs in, one at a time. Cook them for 2 to 3 minutes or until the whites become opaque. Transfer them to a paper-towel-lined plate with a slotted spoon.

Toast the bread slices and butter to taste.

To serve, place half of the hash on each of two plates, then top with an egg. Serve with the sausage and toast.

Serves 2

Plum and Cilantro Salad with Fresh Goat Cheese

4 ripe plums, cut into wedges

1 cup (1 ounce/30 grams) baby spinach leaves, washed

⅓ cup (3½ ounces/100 grams) French breakfast radishes, thinly sliced

2 tablespoons (30 milliliters) white balsamic vinegar

2 tablespoons (30 milliliters) extra-virgin olive oil

Salt

4 ounces (115 grams) fresh goat cheese

¼ cup (0.4 ounce/10 grams) fresh cilantro leaves

Eli & Max: With its beautiful colors and fresh flavors, this salad is an ode to the beginning of summer. Try to get everything at your farmers’ market, even if that means making substitutions. That is part of the fun and excitement of cooking seasonally!

If the radish greens are tender enough, slice them and add them to the salad as well.

Toss the plums, spinach, and radishes together in a large bowl.

Whisk the vinegar and olive oil in a small bowl until well combined and season with salt to taste. Drizzle enough vinaigrette over the salad to dress it lightly. Divide the salad evenly among four plates and top it with the goat cheese and cilantro. Serve immediately with the remaining vinaigrette if desired.

Serves 4 as an appetizer

William Hereford & Alyssa Pagano

{ Photographer and Stylist }

Burnt Tomatoes

3 tablespoons (42 grams) unsalted butter, softened

6 pounds (2.7 kilograms) vine-ripe tomatoes

Salt and freshly ground black pepper

3 cups (15 ounces/420 grams) all-purpose flour

⅓ cup (80 milliliters) vegetable oil, plus additional as needed

1 tablespoon (0.45 ounce/13 grams) sugar

Position a rack in the center of the oven and preheat the oven to 325°F (163°C). Grease a 13-by-9-inch (33-by-23-centimeter) baking dish with the butter.

Slice the tomatoes ½ inch (1.28 centimeters) thick and season with salt and pepper. Spread the flour on a large plate and dredge the tomato slices, shaking off the excess.

Heat the oil in a large skillet over medium heat until shimmering. Fry the tomato slices in batches, adding as many to the skillet as will fit in a single layer, about 3 minutes per side, or until they turn crisp and golden. Using a slotted spatula, transfer the tomatoes to the prepared baking dish, arranging them in a single layer. Sprinkle the tomatoes with 1 teaspoon (4 grams) of the sugar.

Repeat the frying procedure with additional tomatoes, adding more oil as needed. If the flour sediment begins to burn, discard the oil, wipe out the pan, and heat fresh oil before continuing.

Sprinkle the second layer of tomatoes with another teaspoon (4 grams) of the sugar, repeat the tomato frying and layering procedure, and finish with the remaining 1 teaspoon (4 grams) sugar.

Bake the tomatoes for 1 hour or until soft and bubbling. Transfer the dish to a rack and cool for 10 minutes. Serve.

Serves 10 to 12

David Quon, Derek Van Heule & Nathan Warkentin

{ Musicians }

Mexican-Style BBQ Corn

4 large ears of corn

1 tablespoon (½ ounce/14 grams) unsalted butter, melted

¼ cup (60 grams) mayonnaise

2 teaspoons (0.3 ounce/9 grams) sriracha

2 ounces (60 grams) cotija cheese, crumbled

Light a charcoal grill and allow the coals to turn ashy and white. If using a gas grill, heat it to medium-high.

Peel the husks back from the corn, leaving them attached to the base of the corncobs, then remove the silk. Brush the corn with the melted butter, then cover with the husks. Cook the corn on the grill for 15 to 20 minutes or until tender, turning frequently. Transfer the corn to a platter.

Stir the mayonnaise and sriracha together. Peel back the husks, spread the spicy mayonnaise all over the corn, then sprinkle with the cheese. Serve immediately.

Serves 4

Quinoa and Bean Summer Salad

1 cup (7 ounces/200 grams) quinoa

2 tablespoons (30 milliliters) extra-virgin olive oil

Sea salt

2 cups (480 milliliters) water

One 16-ounce (455-gram) can black beans, rinsed and drained

One 16-ounce (455-gram) can chickpeas, rinsed and drained

1 red bell pepper, ribs and seeds removed, chopped

1 cucumber, seeded and cut into ¼-inch (0.64-centimeter) dice

¼ cup (60 milliliters) red wine vinegar

2 tablespoons (30 milliliters) fresh lemon juice

Freshly ground black pepper

Rinse the quinoa under cold running water in a fine-mesh sieve until the water runs clear. Heat 1 tablespoon (15 milliliters) of the olive oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and ½ teaspoon salt and cook, stirring, for about 5 minutes or until beginning to dry and turn golden. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes or until most of the water has evaporated. Reduce the heat to low, cover, and cook for about 15 minutes, until all of the water has been absorbed and the quinoa is tender. Fluff the quinoa with a fork and transfer to a salad bowl. Cool completely.

Add the black beans, chickpeas, bell pepper, cucumber, vinegar, lemon juice, and remaining 1 tablespoon (15 milliliters) olive oil and toss to combine. Season with salt and pepper to taste and serve.

Serves 4

Turkey Avocado Burgers

1¼ pounds (500 grams) lean ground turkey

2 to 3 garlic scapes, minced (about ¼ cup/57 grams)

1 tablespoon (15 milliliters) extra-virgin olive oil

1 teaspoon (3 grams) ground cumin

1 teaspoon (6 grams) salt

1 teaspoon (6 grams) freshly ground black pepper

4 brioche rolls, halved

Gruyère cheese slices

2 ripe avocados, pitted and sliced

Mustard greens

Light a charcoal grill and allow the coals to turn ashy and white. If using a gas grill, heat it to medium-high.

Combine the turkey, garlic scapes, olive oil, cumin, salt, and pepper in a medium bowl and mix until well combined. Shape the mixture into 4 patties and grill for 4 to 5 minutes per side or until cooked through.

Serve the burgers on the brioche rolls and top with Gruyère cheese slices, avocado slices, and mustard greens.

Serves 4

Citrus-Mint Sangria

One 750-milliliter bottle Gewürztraminer, chilled

¼ cup (60 milliliters) Cointreau

1 grapefruit, scrubbed, halved, seeded, and cut into slices ¼ inch (0.64 centimeter) thick

1 orange, scrubbed, seeded, and cut into slices ¼ inch (0.64 centimeter) thick

1 lemon, scrubbed, seeded, and cut into slices ¼ inch (0.64 centimeter) thick

Ice cubes

Fresh mint leaves

Combine the wine, Cointreau, grapefruit, orange, and lemon in a pitcher and stir. Refrigerate for at least 1 hour or until thoroughly chilled.

Serve over ice with mint leaves.

Makes 1 pitcher (about 32 ounces/950 milliliters)

Elizabeth Haddad

{ Coffee Connoisseur/Blogger }

Nanny Frannie’s Apple Strudel

For the Phyllo Dough

4 cups (20 ounces/560 grams) all-purpose flour, plus additional for dusting

1 teaspoon (0.2 ounce/6 grams) salt

1½ to 1¾ cups (355 to 415 milliliters) warm water

¼ cup (60 milliliters) extra-virgin olive oil, plus additional to coat the dough ball

1 tablespoon (15 milliliters) fresh lemon juice

For the Filling

5 medium Gala or Granny Smith apples, peeled, cored, and cut into slices ⅛ inch (3 centimeters) thick

1 cup (5½ ounces/156 grams) fresh blueberries

2 tablespoons (14 grams) honey, or to taste

1 tablespoon (15 milliliters) fresh lemon juice

5½ tablespoons (2¾ ounces/80 grams) sugar, plus additional for sprinkling

1 teaspoon (0.1 ounce/3 grams) ground cinnamon, or to taste

8 tablespoons (1 stick/113 grams) unsalted butter, melted and cooled slightly

Elizabeth: My maternal grandmother, Frances, was my best friend growing up. We called her Nanny, because it rhymed with her nickname, Frannie. She was an avid Scrabble player, and I believe that our long hours of playing Scrabble together—our shared love of words—helped shape my future as a writer. She also taught me to sew and how to make a spoon stick to my nose. She was an amazing cook, constantly attempting to feed you at all hours of the day. We both had a love of fruit, and when I was a child she would cut fresh fruit for me all day long—kiwis, apples, strawberries, grapefruit. Though it seems simple, she could cut and peel fruit with such expertise that it was simply perfect. No one could peel an apple as fast, as neatly, and as thinly as Nanny could. Definitely a skill.

Nanny would bring this apple strudel every time she came to our house. Now that I’ve made it a few times, I still don’t know how she got the dough rolled out so large and thin. She would sometimes include raisins, but for some reason I despised raisins as a child, so she’d often make an “all fruit” one for me. Now that I’m older (and love raisins!), I’ve experimented with many different combinations; in the summer one can add blueberries or rhubarb, and in the fall or winter I’ve even added pumpkin. My fiancé (who will be my husband by the time this is published) is highly allergic to all nuts, so I make this nut-free. But I have to admit, this tastes amazing with walnuts or pecans.

For the Phyllo Dough

Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook. Combine 1½ cups (355 milliliters) of the water, the olive oil, and the lemon juice in a liquid measuring cup. Using your fingertips, create a well in the center of the flour mixture and pour in the water mixture. With the mixer on medium-low speed, mix the ingredients until a soft dough is formed, adding more warm water if it appears too dry.

Knead on medium speed for about 10 minutes or until smooth. If kneading by hand, turn the dough out onto a clean, dry work surface dusted with flour. Shape the dough into a ball, brush with olive oil, place in a large bowl, and allow to rest, covered and at room temperature, for 1½ hours.

Cut the dough into 10 approximately 3-inch (7.6-centimeter) sections and cover them with a damp (but not wet) dish towel. One section of dough at a time, begin rolling the dough out with a floured rolling pin to about 15 by 13 inches (38 by 33 centimeters). As the dough begins to extend and thin out, sprinkle it with flour, lifting it slightly with the rolling pin to dust the work surface as well. Roll the dough over the rolling pin, as if you were wrapping it in the dough, and once it’s completely wrapped, unroll it and begin the process again, adding more flour as needed. The dough should be thin and translucent.

Set the completed dough aside and cover with a second damp dish towel. Repeat the rolling procedure with the remaining sections of dough and flour, laying the pieces of completed phyllo on top of each other, keeping them covered with the damp towel.

For the Filling and Assembly

Position a rack in the center of the oven and preheat the oven to 400°F (204°C).

Combine the apples, blueberries, honey, lemon juice, sugar, and cinnamon in large bowl, tossing to combine. Allow the mixture to rest for 15 minutes or until the apples release their juices.

Lay a large sheet of parchment paper on a baking sheet. Arrange one sheet of phyllo on the paper, then brush it with butter and sprinkle with 1½ teaspoons (9 grams) sugar. Repeat the procedure with 4 more sheets of phyllo, the remaining butter, and the remaining 3 tablespoons (45 grams) sugar. (Roll out the remaining 5 pieces of phyllo, wrap them in parchment paper, then in plastic wrap, and freeze until needed; see Note.)

Arrange the apple filling in a 2-inch (5-centimeter) line down the center of the phyllo, leaving a 1-inch (2.5-centimeter) border at the top and bottom. Use the parchment paper to help fold the dough over just beyond the filling. Continue using the parchment paper to roll the phyllo into a compact rectangular package. Fold and tuck the ends under the strudel, then brush the top with butter and sprinkle with sugar.

Bake the strudel for 15 to 20 minutes or until it is golden brown. Transfer the sheet to a rack and cool for 15 minutes. Cut into pieces and serve.

Note: To use frozen phyllo, thaw the rolls in the refrigerator for 4 to 6 hours, then unroll, cover with a damp dish towel, and proceed with the recipe.

Serves 6 to 8

Amy Merrick

{ Florist/Stylist }

Wild Blueberry Currant Jam

1 cup (7 ounces/200 grams) sugar

2 teaspoons (⅛ ounce/3 grams) low-sugar pectin powder (see Note)

6 cups (30 ounces/850 grams) fresh blueberries, mashed

2 cups (14 ounces/400 grams) red currants, mashed

¼ cup (60 milliliters) fresh lemon juice

2 teaspoons (10 milliliters) calcium water (see Note)

Amy: Every year at the end of July when the wild blueberries ripen along the pond in New Hampshire, my family collects them to make jam. Sometimes I’ll add currants if the season allows, because they have a nice tang and a lot of natural pectin to help the jam set. On wheat toast with ricotta or mixed into yogurt in the morning, it’s a nice way to remember summer throughout the year.

Sterilize three 16-ounce (480-milliliter) canning jars and lids in a hot water bath.

Combine the sugar and pectin in a mixing bowl.

Put the fruit and lemon juice in a saucepan and add the calcium water. Bring the fruit to a boil, then gradually pour in the sugar mixture, stirring constantly until dissolved, about 2 minutes. Bring the fruit back to a boil and remove from the heat.

Fill the canning jars, clean the jar rims thoroughly, and put on the lids, not screwing them on too tightly.

Submerge the jars in a large pot of boiling water and boil for 10 minutes. Remove and let the jars cool. Check that the lids are a little concave (a vacuum has been created) and refrigerate any that haven’t sealed properly for immediate use.

Note: Amy likes Pomona’s pectin, which uses calcium to set the jam rather than requiring it to contain a lot more sugar. A calcium powder packet comes in the box; follow the directions to make the calcium water (½ teaspoon calcium powder mixed with ½ cup water until dissolved) and store what you’re not using here in the refrigerator—it will last a couple of months.

Makes 48 ounces/1.4 kilograms

Nick Fauchald

{ Food Writer/Publisher }

Pimiento Cheese

1 pound (455 grams) sharp Cheddar cheese, coarsely grated

1 cup (5 ounces/140 grams) drained Peppadew peppers, finely chopped

½ cup (4 ounces/115 grams) chopped garlic dill pickles, plus pickle juice to taste

⅓ cup (2.6 ounces/75 grams) mayonnaise, plus additional as needed

½ small shallot, finely grated

2 tablespoons (30 grams) crème fraîche or sour cream

1 scallion, finely chopped

Salt and freshly ground black pepper

Tabasco sauce

Crackers or crostini, for serving

Nick: I don’t like to cook the same thing twice. Ever. But pimiento cheese appears frequently at my dinners. It is the meat loaf of appetizers: a good vessel for combining leftover scraps found in your refrigerator. I’ve added all styles of pickles to the mix, experimented with roasted peppers and Peppadews (my favorite) in place of jarred pimientos, and tried it with myriad cheeses. And I always set some aside for pimiento grilled cheese sandwiches.

Combine the cheese, peppers, pickles, mayonnaise, shallot, crème fraîche, and scallion in a medium bowl and mix with a fork until well combined. Add more mayonnaise, 1 tablespoon (15 grams) at a time, to adjust the consistency to taste. The mixture should be thick but spreadable. Season with salt, pepper, Tabasco, and pickle juice to taste. Refrigerate in an airtight container until ready to use, for up to 1 week. Bring to room temperature prior to serving with crackers or crostini.

Makes about 2 cups

Peanut Butter and Bacon Sandwiches

8 slices (about 8 ounces/230 grams) thick-cut bacon

8 slices Pullman loaf

Peanut butter

Honey (optional)

Nick: When I was growing up, my father worked at the hospital located a block from our house, and most days he would come home for lunch. My mother would make these sandwiches for us at least once a week. I don’t know when or why she started making PB&B sandwiches, nor from where her recipe came. (I think it’s best, sometimes, not to know these things.)

The trick is to make the bacon very crisp (my mother did it by using a microwave and lots of paper towels; I do it by starting the cooking in a cold cast-iron skillet) and to spread the peanut butter on the toast while the bread is still warm, so that the peanut butter melts just slightly before you eat it.

Cook the bacon in a cast-iron or large skillet over medium-low heat for about 8 minutes or until the bacon is very crisp. Drain it on paper towels, leaving 1 tablespoon (15 milliliters) of the bacon fat in the pan; reserve the rest. Cut the bacon slices in half crosswise.

Working in batches, toast the bread in the bacon fat over medium heat for about 2 minutes per side or until golden, adding the reserved fat as needed.

Spread peanut butter to taste on one piece of toast. Top with four pieces of bacon and drizzle with honey if desired. Top with a second piece of toast and cut the sandwich in half. Repeat with the remaining bread and bacon, additional peanut butter, and honey. Serve immediately.

Makes 4 sandwiches

Lillie Auld

{ Blogger/Event Planner }

Pasta with Wilted Arugula, Almonds, and Soft Goat Cheese

Salt

½ cup (2 ounces/60 grams) sliced almonds

⅓ cup (80 milliliters) olive oil

3 garlic cloves, very thinly sliced

8 ounces (230 grams) short pasta such as fusilli, penne, or tortiglioni

4 cups (4 ounces/115 grams) arugula

4 ounces (115 grams) goat cheese

Freshly ground black pepper

Bring a large pot of water and 1 tablespoon (0.63 ounce/18 grams) salt to a boil over medium-high heat.

Meanwhile, toast the almonds in a large skillet over medium-high heat for about 5 minutes, stirring occasionally, until golden brown. Transfer the almonds to a small bowl.

Heat the olive oil in the same skillet over medium-high heat until shimmering. Add the garlic and cook, stirring and turning over, for 2 to 3 minutes or until lightly browned. With a slotted spoon, transfer the garlic chips to a paper-towel-lined plate and reserve the oil.

Boil the pasta for about 12 minutes or until al dente. While the pasta cooks, cook the arugula in the garlic oil over medium heat, stirring, for about 3 minutes or until wilted. Remove the skillet from the heat.

Reserve 1 cup (240 milliliters) of the pasta cooking water, then drain the pasta and return it to the pot. With a slotted spoon, transfer the arugula to the pasta, adding the cooking oil to taste. Add half of the goat cheese and 2 tablespoons (30 milliliters) of the reserved pasta water and stir until the cheese melts and achieves a saucelike consistency. Stir in additional pasta water to adjust the consistency to taste.

Stir the remaining half of the goat cheese and 1 tablespoon (15 milliliters) of the reserved pasta water together in a small bowl. Season the pasta with salt and pepper, then transfer to two serving bowls. Sprinkle the pasta with the almonds and garlic chips and dollop with the soft goat cheese. Serve immediately.

Serves 2

Almond-Jam Tart (Linzer Torte)

Adapted from Lillie’s mother, Mary Etue Auld, who adapted it from a 1977 issue of Sunset magazine

9 tablespoons (4½ ounces/126 grams) unsalted butter, at room temperature

1¾ cups (8¾ ounces/250 grams) all-purpose flour

1¾ cups (7 ounces/200 grams) almond flour

½ teaspoon baking powder

½ teaspoon salt

⅔ cup (4.6 ounces/130 grams) sugar

1 large egg, at room temperature

½ teaspoon vanilla extract

¼ teaspoon almond extract

12 ounces (340 grams) high-quality raspberry jam

Sliced almonds

Coarse sugar

Confectioners’ sugar

Position a rack in the center of the oven and preheat the oven to 350°F (177°C). Grease a 9-inch (23-centimeter) tart pan with a removable bottom with 1 tablespoon (14 grams) of the butter.

Combine the flour, almond flour, baking powder, and salt in a medium bowl.

Beat the remaining 8 tablespoons (114 grams) butter and the sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the egg and beat until fully incorporated. Add the vanilla and almond extracts and beat just until incorporated.

Press two-thirds of the dough into the bottom and up the sides of the tart pan. Spread the jam evenly over the dough.

Roll the remaining dough into a cylinder about 9 inches (23 centimeters) long and slice it into rounds ¼ inch (0.64 centimeter) thick. Arrange the rounds on top of the jam, slightly overlapping them, starting from the edge of the tart and working toward the center. Sprinkle the tart with the sliced almonds and coarse sugar.

Bake for 35 to 40 minutes or until the jam filling is bubbling and the dough rounds are lightly browned. Transfer the tart to a rack and cool completely, about 1 hour. Remove the tart from the pan, transfer it to a serving plate, and sift confectioners’ sugar over it. Serve.

Serves 10

Sam & Ashley Owens

{ Musician/Artist and Fashion Designer }

Spicy Basil Lemon Chicken with Caprese Salad on Crostini

For the Caprese and Crostini

½ baguette, cut into 12 to 16 slices

3 tablespoons (45 milliliters) extra-virgin olive oil

1 pound (455 grams) fresh mozzarella, cut into 12 to 16 slices

1½ cups (1½ ounces/45 grams) fresh basil leaves

2 large ripe tomatoes, cut into 12 to 16 slices

Salt and freshly ground black pepper

For the Chicken

5 tablespoons (75 milliliters) olive oil

3 garlic cloves, minced

4 boneless, skinless chicken breasts (about 1½ pounds/680 grams)

Salt and freshly ground black pepper

1 jalapeño pepper, ribs and seeds removed, minced

2 lemons, ends trimmed and cut into 8 rounds

1 cup (30 grams) fresh basil leaves, chopped

Sam & Ashley: Sundays are usually for puttering around, doing some errands, and organizing what has come undone during the busy week. After things are in order, the moment calls for an easy dish that looks colorful and tastes bright.

For the Caprese and Crostini

Position a rack in the center of the oven and preheat the oven to 425°F (218°C).

Arrange the baguette slices in a single layer on a baking stone or baking sheet. Drizzle the bread with the olive oil and bake for about 8 minutes or until golden and crisp. Transfer to a rack and cool for 5 minutes.

Top each crostino with the mozzarella, basil, and tomatoes, then season with salt and pepper to taste.

For the Chicken

Heat ¼ cup (60 milliliters) of the olive oil in a small skillet over medium-low heat until shimmering. Add the garlic and cook, stirring frequently, for about 2 minutes or until soft and fragrant. Remove the skillet from the heat.

Season the chicken breasts with salt and pepper and place them in a large well-seasoned cast-iron skillet. Add the garlic-oil mixture and the jalapeño and turn the chicken twice to coat. Cover the chicken with the lemon slices and drizzle with the remaining 1 tablespoon (15 milliliters) olive oil.

Position a rack in the upper third of the oven and set the oven to broil. Cook the chicken for about 15 minutes or until the temperature registers 160°F (70°C) on an instant-read thermometer. Transfer to a rack and cool for 5 minutes. Sprinkle with the basil and serve with the crostini.

Serves 4

Apple Crisp

For the Topping

1 cup (5 ounces/140 grams) unbleached all-purpose flour

⅔ cup (4.6 ounces/130 grams) granulated sugar

⅓ cup (2.6 ounces/75 grams) packed dark brown sugar

½ cup (1¾ ounces/50 grams) quick-cooking oats

¾ teaspoon ground allspice

5 tablespoons (2½ ounces/70 grams) unsalted butter, melted and cooled

For the Apple Layer

3 tablespoons (1½ ounces/44 grams) unsalted butter

8 tart apples (about 3 pounds/1.4 kilograms), peeled, cored, and cut into ½-inch (1.3-centimeter) slices

Juice of 2 lemons

¼ cup (1¾ ounces/50 grams) granulated sugar

1 tablespoon (0.3 ounce/9 grams) unbleached all-purpose flour

⅛ teaspoon ground cinnamon

Coarse sea salt

For the Topping

Combine the flour, sugars, oats, and allspice in a medium bowl and mix until combined. Add the butter and mix with your fingertips until crumbly. Reserve.

For the Apple Layer

Position a rack in the center of the oven and preheat the oven to 375°F (190°C).

Grease an 8-inch (20-centimeter) square baking dish with 2 tablespoons (30 grams) of the butter.

In a large bowl, toss the apple slices with the lemon juice. Combine the sugar, flour, cinnamon, and ½ teaspoon salt in a small bowl, then add to the apples and toss until they’re evenly coated. Transfer the apples to the prepared dish, then sprinkle with the reserved topping. Sprinkle the topping with a pinch of salt.

Cover the crisp with a sheet of parchment paper, then with a piece of foil. Cook for 25 minutes or until the apples begin to release their juices. Cut the remaining 1 tablespoon (14 grams) butter into small cubes. Remove the parchment and foil, then sprinkle the crisp with the butter and lightly stir it into the topping to incorporate.

Cook for 30 to 35 minutes or until the crisp is golden. Transfer to a rack and cool for 15 minutes. Serve warm with ice cream, if desired.

Serves 6

Christa Freeman & Jess Eddy

{ ICE CREAM MAKERS }

Hummingbird Cake with Cream Cheese Frosting

For the Cake

2 tablespoons (0.6 ounce/28 grams) unsalted butter, at room temperature

3¼ cups (16¼ ounces/460 grams) all-purpose flour

3 bananas

2 cups (14 ounces/400 grams) sugar

1 teaspoon (3 grams) baking soda

1 teaspoon (3 grams) ground cinnamon

1 teaspoon (6 grams) salt

3 large eggs, beaten and at room temperature

1½ cups (12 ounces/360 milliliters) vegetable oil

One 8-ounce (227-gram) can crushed pineapple

1½ teaspoons (7.5 milliliters) vanilla extract

2¼ cups (9 ounces/255 grams) pecans, chopped

For the Frosting

Two 8-ounce (454 grams)packages cream cheese, at room temperature

2 sticks (8 ounces/227 grams) unsalted butter, at room temperature

2 pounds (908 grams)confectioners’ sugar

1 teaspoon (5 milliliters) vanilla extract

Jess: Whenever I dream of cake, this is the one I dream about. My Grana Rogers was known for her baking and this is my mother’s favorite cake of hers. Every year my mom bakes this for her close friends on their birthdays.

For the Cake

Position two racks in the upper third and lower third of the oven and preheat the oven to 350°F/177°C. Grease three 9-inch/23-centimeter round cake pans with the butter. Dust the pans with ¼ cup/35 grams flour and knock out any excess; set aside.

Finely chop the bananas and measure out 2 cups/340 grams; reserve any leftovers for a different use. In a large bowl, whisk together the remaining 3 cups/425 grams flour, the sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened. Stir in the pineapple, vanilla, and half of the pecans.

Divide the batter equally among the prepared pans. Set two pans on the top rack and one on the bottom. Bake, rotating and alternating the cakes halfway through the baking time, for 25 to 30 minutes or until a tester inserted in the center of the cakes comes out clean. Transfer the cakes to racks and cool in the pans for 10 minutes, then invert them directly onto the racks and cool completely, about 1 hour.

For the Frosting and Assembly

While the cake cools, beat the cream cheese and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Decrease the speed to low and add the confectioners’ sugar and vanilla. Beat until light and fluffy, about 3 minutes.

To assemble, spread the frosting between the layers, scattering some of the remaining pecans in between. Continue spreading the frosting on the top and sides of the cake and sprinkle the remaining pecans on top. Serve.

Serves 10 to 12

Saer Richards

{ Blogger }

Sweet Potato–Quinoa Burgers

1 pound (455 grams) sweet potatoes, scrubbed

½ cup (3½ ounces/100 grams) quinoa

¼ cup (60 milliliters) olive oil

Kosher salt

1 cup (240 milliliters) water

1 cup (4 ounces/115 grams) chickpea (besan) flour, plus additional for dredging

Freshly ground black pepper

1 teaspoon (3 grams) ground celery seeds

1 teaspoon (3 grams) ground coriander

1 teaspoon (3 grams) sesame seeds (optional)

1 teaspoon (0.63 gram) chopped fresh cilantro

1 teaspoon (0.63 gram) chopped fresh basil

4 ounces (115 grams) green beans

2 baby bok choy (about 10 ounces/280 grams), chopped

2 small shallots, finely chopped

1 garlic clove, crushed

8 hamburger buns or bagels

Saer: I like to prepare the burger mix the day before the burgers are to be consumed.

Serve on your favorite warm burger bun (I prefer whole wheat bagel thins), with your favorite burger fixings (my choices are arugula or mixed greens, watercress, avocado, homemade ketchup, and a dash of mayo—often double-stacked burger patties with my favorite cheese melted in between).

Position a rack in the center of the oven and preheat the oven to 350°F (177°C).

Arrange the potatoes on a baking sheet and cook them for about 45 minutes or until tender. Transfer the sheet to a rack to cool the potatoes for about 10 minutes.

Meanwhile, rinse the quinoa under cold running water in a fine-mesh sieve until the water runs clear. Heat 1 tablespoon (15 milliliters) of the olive oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and ½ teaspoon (3 grams) salt and cook, stirring, for about 5 minutes or until the quinoa is beginning to dry and turn golden. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes or until most of the water has evaporated. Reduce the heat to low, cover, and cook for about 15 minutes until all of the water has been absorbed and the quinoa is tender. Fluff the quinoa with a fork and transfer to a salad bowl. Cool completely.

Peel the potatoes and mash them in a medium bowl. Mix in the quinoa. Add the chickpea flour ¼ cup (0.75 ounce/22 grams) at a time, stirring well after each addition. The mixture should be tacky but soft. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, fold in 1 teaspoon (3 grams) pepper and the celery seeds, coriander, sesame seeds, cilantro, and basil. Set aside.

Bring a medium saucepan of water to a boil. Add the green beans and blanch for 30 to 60 seconds or until they turn bright green. Drain and run the green beans under cold running water. Chop the green beans; set aside.

Heat 1 tablespoon (15 milliliters) olive oil in a large skillet over medium heat until shimmering. Add the bok choy, shallots, and garlic and cook, stirring, for 5 minutes or until the shallots are soft and translucent. Stir in the green beans, season with salt and pepper, then stir the mixture into the sweet potato mixture.

Using a 1-tablespoon (15-milliliter) measure, scoop out the burger mixture and form patties 3 inches (7.62 centimeters) in diameter. Spread chickpea flour on a plate and coat each patty, shaking off any excess.

Heat the remaining 2 tablespoons (30 milliliters) olive oil in a large skillet over medium heat until beginning to smoke. Cook the burgers for about 3 minutes per side or until well browned. Transfer to a plate and serve two patties in each hamburger bun. Serve with condiments of your choice.

Note: You can coat the patties in sesame seeds instead of chickpea flour.

Serves 8

Kari Morris

{ Owner, Morris Kitchen }

Sea Legs

¼ cup (60 milliliters) aged rum

2 tablespoons (30 milliliters) Morris Kitchen Ginger Syrup

2 tablespoons (30 milliliters) fresh lime juice

1 large egg white

Ice, chipped

1 ice cube

Coarse sea salt

Kari: This is a nice cocktail to make when entertaining a few friends.

Combine the rum, syrup, lime juice, and egg white with some chipped ice and shake until combined, chilled, and frothy. Place the ice cube in a highball glass and strain the cocktail into it. Garnish with coarse sea salt and serve immediately.

Makes 1 drink

Simple Market Vegetable Salad

For the Dressing

2 tablespoons (30 milliliters) apple cider vinegar

1 tablespoon (15 milliliters) Morris Kitchen Ginger Syrup

1 tablespoon (15 grams) whole-grain mustard

Juice of 1 lemon

2 tablespoons (30 milliliters) olive oil

Sea salt and freshly ground black pepper

For the Salad

2 teaspoons (10 milliliters) olive oil

½ cup (0.5 ounce/15 grams) walnuts

Sea salt and freshly ground black pepper

Juice of ½ lemon

1 grapefruit

1 fennel bulb

1 head of radicchio

1 red or golden beet, scrubbed and trimmed

½ cup (½ ounce/15 grams) flat-leaf parsley leaves, chopped

Pecorino cheese

For the Dressing

Whisk the vinegar, syrup, mustard, and lemon juice together in a small bowl. Slowly whisk in the olive oil and whisk until the mixture is emulsified. Season with salt and pepper to taste and refrigerate until needed. Whisk to reincorporate the ingredients before using.

For the Salad

Heat the olive oil in a small skillet over medium heat until shimmering. Add the walnuts and cook, stirring, for about 5 minutes or until toasted and fragrant. Season with salt and set aside.

Fill a medium bowl with equal parts ice cubes and cold water. Stir in the lemon juice and set aside.

Trim off the top and bottom ends of the grapefruit; the pink flesh should be visible. Set the grapefruit on a cutting board. With a sharp knife, cut the peel and pith off the grapefruit, starting at the top and working down the rounded sides all the way to the bottom. Trim off any pith pieces that may remain. Hold the grapefruit in the palm of your hand over a small bowl and carefully remove the segments by cutting into the flesh toward the center of the grapefruit, using the membranes to guide your cuts. (Alternatively, cut the peeled grapefruit crosswise into slices ¼ inch [0.64 centimeter] thick, then cut the slices in half.) Set aside.

Cut the stalk off the fennel bulb and discard, cut the bulb in half, cut out the tough core, and slice the bulb as thinly as possible on a mandoline (see Note). Place the slices in the prepared acidulated ice bath. Slice the radicchio as thinly as possible on a mandoline and refrigerate it in a salad bowl.

Slice the beet on the mandoline as thinly as possible and toss in the bowl with the vinaigrette.

Remove the fennel from the ice bath, pat it dry with paper towels, and add it to the salad bowl. Add the grapefruit and any accumulated juice and the parsley and toss to combine the ingredients. Season with salt and pepper and divide among four plates. Top the salads with the beets, walnuts, and thin shavings of pecorino cheese. Serve immediately.

Note: A mandoline is the most efficient tool for slicing vegetables paper-thin, as they should be for this recipe. If you don’t have one, use a very sharp chef’s knife.

Serves 4

Rachel & Adam Patrick Jones

{ Writer and Editor/Producer }

Tortilla Española

2¼ cups (18 ounces/540 milliliters) olive oil

1 yellow onion, chopped

Salt

2 large russet potatoes, thinly sliced on a mandoline (see Note)

3 large eggs

Heat 2 tablespoons (30 milliliters) of the olive oil in a large skillet over medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, for about 5 minutes or until soft and translucent. Transfer the onion to a bowl; reserve.

Heat an additional 2 cups (480 milliliters) of the olive oil over medium heat until shimmering. Add the potatoes to the skillet and cook for 15 to 20 minutes or until the potatoes are soft and light golden. Remove the skillet from the heat.

In a large bowl, beat the eggs and 1½ teaspoons (0.3 ounce/9 grams) salt and stir in the cooked onion. One spoonful at a time, add the potatoes, along with the cooking oil, stirring after each addition.

Scrape any potato bits out of the skillet. Heat the remaining 2 tablespoons (30 milliliters) olive oil in the empty skillet over medium heat until shimmering. Add the egg-potato mixture to the skillet: do not stir. Cook for about 6 minutes or until the bottom of the tortilla has set. Slide a fork underneath the tortilla to check for doneness—it should be golden and come away from the skillet easily.

Remove the skillet from the heat. With the help of a spatula, slide the tortilla onto a large plate (the plate should be larger than the tortilla). Drain and discard the excess oil. Using dish towels or oven mitts, invert the skillet over the plate, hold the plate and skillet together (they should close like a clamshell), and invert the plate to return the tortilla, cooked side up, to the skillet. Cook the tortilla over medium heat for 3 to 4 minutes or until it is completely set.

Allow the tortilla to cool in the skillet for 10 to 15 minutes, then cut into wedges and serve warm or at room temperature. The tortilla is best the day it is made.

Note: A mandoline is the most efficient tool for slicing the potatoes paper-thin, as they should be for this recipe. If you don’t have one, use a very sharp chef’s knife.

Serves 4 to 6

Chocolate Chip Zucchini Cake

Nonstick baking spray

2½ cups (12½ ounces/355 grams) all-purpose flour

¼ cup (0.75 ounce/21 grams) natural cocoa powder

1 teaspoon (3 grams) baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ cup (4 ounces/115 grams) margarine, at room temperature

½ cup (120 milliliters) vegetable oil

1¾ cups (12¼ ounces/347 grams) sugar

2 large eggs, at room temperature

½ cup (120 milliliters) sour milk or buttermilk

1 teaspoon (5 milliliters) vanilla extract

Approximately 2 cups (12 ounces/340 grams) zucchini, finely diced

½ cup (6 ounces/170 grams) semisweet chocolate chips

Rachel: I always feel slightly abashed about telling visitors the name of this dish. I have the inkling that a former five-year-old self still lurks inside all of us and will inevitably roar to life at the mention of zucchini for dessert. “Zucchini, you say? I’m still full from dinner.” In the case of this well-worn family favorite, zucchini is the stellar ingredient that elevates this simple Betty Crocker–esque chocolate cake from ho-hum to amazing. It steals the scene from the chocolate (which in my book is unheard of). I’m not sure where along the way this dish weaseled itself into my family’s go-to recipe list, but I’m always surprised that more people haven’t heard of it. It’s that good. And can I say simple?

Position a rack in the center of the oven and preheat the oven to 325°F (162°C). Generously coat the inside of a 13-by-9-inch (33-by-23-centimeter) baking pan with nonstick baking spray.

Combine the flour, cocoa, baking soda, baking powder, cinnamon, and cloves in a medium bowl; set aside.

Beat the margarine, oil, and sugar in a mixing bowl with an electric mixer on medium speed until smooth, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the sour milk and vanilla and beat until just combined.

Reduce the mixer speed to low, add half of the flour mixture, and mix for 15 seconds. Add the remaining flour mixture and beat just until incorporated. Scrape down the sides of the bowl, then beat for 5 more seconds.

Stir in the zucchini and half of the chocolate chips. Scrape the batter into the prepared pan and sprinkle the top with the remaining chocolate chips.

Bake for 35 to 40 minutes or until a tester inserted in the center of the cake comes out clean. Transfer the cake to a rack and cool completely in the pan, about 1 hour. Serve with vanilla ice cream.

Serves 12

Diana Yen

{ Food Stylist/Caterer }

Ginger Ice Cream with Kumquat Compote

For the Ice Cream

1 cup (12 ounces/340 grams) fresh ginger, peeled and coarsely grated

1 cup plus 2 tablespoons (7½ ounces/225 grams) sugar

3 cups (720 milliliters) whole milk

2 cups (480 milliliters) heavy cream

1 vanilla bean

3 large egg yolks

For the Compote

1 cup (7 ounces/200 grams) sugar

1 cup (240 milliliters) water

1 pound (455 grams) kumquats, scrubbed, halved, and seeded

2 star anise pods

2 cardamom pods

Two ½-inch (1.28-centimeter) slices fresh ginger

For the Ice Cream

Place the ginger in a large, heavy saucepan and add enough cold water to cover it by 1 inch (2.5 centimeters). Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes. Drain the ginger and discard the liquid.

Return the ginger to the saucepan and stir in the sugar, milk, and cream. Split the vanilla bean in half lengthwise and scrape the seeds into the pan, discarding the pods (or put them in a bowl of sugar to make vanilla sugar). Bring the mixture to a simmer over medium heat.

Meanwhile, whisk the egg yolks in a large heatproof bowl until they turn pale in color. Wrap a damp towel around the base of the bowl to keep it steady. In a very slow, steady stream, whisk in about ¼ cup (60 milliliters) of the simmering ginger-cream mixture. Slowly and steadily pour in the remaining mixture, whisking constantly.

Return the mixture to the saucepan and cook, stirring constantly, over medium-low heat for 7 to 10 minutes, never allowing the mixture to come to a boil, until it is thick enough to coat the back of a spoon. Remove the saucepan from the heat and allow the mixture to steep for 30 minutes. Strain the mixture into a large bowl through a fine-mesh strainer and discard the solids. Cover the bowl with plastic wrap and refrigerate until the mixture is completely chilled, at least 2 hours. The ice cream base may be prepared up to 2 days in advance.

Churn the mixture in an ice cream maker according to the manufacturer’s instructions, then transfer it to a 1-quart (960-milliliter) container and freeze until firm, at least 2 hours. Ice cream is best when served within 2 days of making (homemade ice cream tends to become icier than store-bought).

For the Compote

Stir the sugar and water together in a large, heavy saucepan. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. Stir in the kumquats, star anise, cardamom, and ginger and return the mixture to a boil. Reduce the heat to medium and simmer for about 30 minutes or until thickened and jamlike. Transfer the compote to three 8-ounce (237-milliliter) jars with tight-fitting lids. Kumquat compote can be made up to 3 days in advance and stored, refrigerated, in an airtight container.

Serve the ice cream with the compote.

Makes about 1 quart/1 liter of ice cream; 16 to 24 ounces/475 to 710 milliliters of compote

Salmon Ochazuke (Tea-Poached Salmon with Brown Rice)

For the Rice

1 cup (7 ounces/200 grams) short-grain brown rice

Pinch of kosher salt

For the Salmon

4 cups (960 milliliters) hot water

1 teaspoon dashi powder

1 pound (455 grams) salmon, cut into 4 fillets ¾ inch (1.9 centimeters) thick and skinned

Kosher salt

4 cups (960 milliliters) brewed jasmine, genmaicha, or matcha tea

4 umeboshi plums

Nori, cut into strips

Diana: The traditional recipe for ochazuke calls for matcha green tea, but we loved the floral aroma and golden broth that jasmine tea created. The fattiness of the salmon lends itself to a rich and round-flavored broth.

You can use leftover rice for this recipe.

For the Rice

Rinse the rice under cold running water in a fine-mesh sieve until the water runs clear. Combine the rice, 2 cups (480 milliliters) water, and a pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 45 to 60 minutes or until the rice is tender and all the water has been absorbed. Remove the rice from the heat and allow it to rest for 10 minutes, then fluff it with a fork.

For the Salmon

Combine the hot water and dashi powder and stir until the powder is dissolved. Rub the salmon fillets with 1½ tablespoons (25 grams) salt. Allow the salmon to rest at room temperature for 10 minutes.

Meanwhile, bring the tea and dashi stock to a simmer over medium heat in a medium saucepan. Mound a quarter of the rice in each of four shallow bowls, then top each one with a plum. Wipe the salt off the salmon and arrange one fillet over each plum-topped rice mound.

Ladle the simmering broth over the salmon and allow the salmon to poach for 2 to 3 minutes or until it reaches the desired doneness. Garnish each dish with sliced nori and serve.

Serves 4

Copenhagen

Denmark

I’m drawn to Danish culture for many reasons, but one stands above the rest. Hygge describes a somewhat ineffable concept and is therefore difficult to translate, though it’s a feeling, emotion, and expression with which we’re all familiar. In the only way I know how to articulate it in English, hygge is a coziness we feel and crave—the atmosphere that comes as we spend time with our loved ones, in candlelight, with good food and other soul warmers like a crackling fire. The fact that Danes embrace hygge so fundamentally within their culture, that it is rooted in their language, is inspiring to me, and I have tried to create moments of hygge often, even though verbalizing the concept still eludes me.

This book was the gentle nudge I needed to pack my bags and visit a few friends in Denmark to observe what, if anything, makes their way of entertaining different from my own. After my time in Copenhagen, I can report that this art of coziness is no myth—it’s the real deal. Spending time in the homes of these friends helped me understand that this underlying principle of togetherness and hospitality is common for many of them. It comes from taking genuine pleasure in making simple everyday things and enjoying them. By creating rituals with little effort, Danes see both domestic and personal life as less a list of tasks or goals and more an art form.

Mikkel Lippmann

{ Advertising Executive }

Cucumber and Fennel Salad

1 large fennel bulb

1 to 2 medium cucumbers, thinly sliced

Grated zest and juice of 1 lemon

Olive oil

Salt and freshly ground black pepper

Cut the tops of the stalks off the fennel bulb and discard. Trim off the fronds and reserve. Finely chop the stalks. Cut the fennel bulb in half, cut out the tough core, and finely slice the bulb; toss the fronds, chopped stalks, and sliced bulb in a large bowl. Add the cucumbers and lemon zest, drizzle with the olive oil and lemon juice, and season with salt and pepper. Toss to combine, and refrigerate for 10 minutes before serving.

Serves 4

Spidskål (Cabbage Salad)

½ cup (2½ ounces/70 grams) sesame seeds

1 medium head green cabbage

Salt and freshly ground black pepper

3 tablespoons (45 milliliters) red wine vinegar

2 teaspoons (10 grams) Dijon mustard

½ cup (120 milliliters) olive oil

Toast the sesame seeds in a medium skillet over medium heat, stirring constantly, until light golden, about 5 minutes.

Remove and discard as many damaged leaves from the exterior of the cabbage as necessary. Cut the cabbage in half and remove and discard the core. Finely chop the cabbage and place it in a large bowl; season with salt and pepper.

Whisk the vinegar and mustard together in a medium bowl. While whisking steadily, drizzle in the olive oil. Season with salt and pepper and drizzle over the cabbage. Toss to coat. Add the sesame seeds and toss to coat once again. Serve.

Serves 6

Austin & Ashlyn Sailsbury

{ Writer/Creative Consultant and Teacher }

Pumpkin Bread with Maple-Cinnamon Glaze and Nuts

For the Bread

4 tablespoons (2 ounces/60 grams) unsalted butter

½ cup (120 milliliters) milk

2¼ teaspoons (¼ ounce/7.5 grams) active dry yeast

1¼ cups (8¾ ounces/250 grams) sugar

¾ cup (6 ounces/170 grams) pumpkin puree

1 teaspoon (6 grams) salt

2½ cups (15 ounces/425 grams) bread flour

2 tablespoons (30 milliliters) olive oil

2 teaspoons (0.2 ounce/6 grams) ground cinnamon

½ teaspoon freshly grated nutmeg

For the Maple-Cinnamon Glaze

¾ cup (3 ounces/90 grams) confectioners’ sugar

2½ tablespoons (37.5 milliliters) pure maple syrup

1 tablespoon (0.5 ounce/15 grams) unsalted butter, melted

1 to 2 tablespoons (15 to 30 milliliters) milk

¾ cup (3 ounces/90 grams) roasted and salted pecans, chopped

For the Bread

In a small saucepan over medium heat, cook 2 tablespoons (30 grams) of the butter, without stirring, until brown bits are visible at the bottom of the pan, 2 to 4 minutes. Stir in the milk and warm it to 110°F (43°C). Transfer the mixture to a large bowl and stir in the yeast and ¼ cup (50 grams) of the sugar. Allow the mixture to stand until it foams, about 10 minutes.

Stir in the pumpkin purée, salt, and 1 cup (170 grams) of the flour. When combined, add the rest of the flour in several additions, kneading between additions. Knead the dough until it is elastic and slightly sticky, 6 to 8 minutes.

Brush a large bowl with the olive oil. Place the dough inside and turn it over several times until it is well greased. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm, draft-free place until doubled in size, about 1½ hours.

Meanwhile, combine the remaining 1 cup (200 grams) sugar, the cinnamon, the nutmeg, and the remaining 2 tablespoons (30 grams) butter and stir well.

After the dough has doubled in size, knead it for about 2 minutes, then roll it out into a 12-by-9-inch (30-by-23-centimeter) rectangle. Sprinkle it with the sugar mixture, pressing it gently into the dough.

Cut the dough lengthwise into 6 strips, then stack them together. Cut the strips into 6 squares and stack them into a 9-by-5-inch (23-by-13-centimeter) loaf pan. Cover the pan with a clean dish towel, and allow it to rise in a warm, draft-free place until it doubles in size, about 30 minutes.

Position a rack in the center of the oven and preheat the oven to 350°F (177°C). Bake for 30 to 35 minutes or until golden. Transfer the pan to a rack and allow the bread to rest for 5 minutes. Meanwhile, prepare the glaze.

For the Glaze and Nut Topping

In a medium bowl, whisk together the confectioners’ sugar, syrup, butter, and 1 tablespoon (15 milliliters) of the milk. Whisk in another tablespoon of milk as needed to adjust the consistency as desired.

Drizzle the glaze over the bread and sprinkle with the pecans. Serve warm.

Makes 1 loaf

Sweet Potato Biscuits

1 sweet potato (about 11 ounces/310 grams), peeled and cut into 1-inch (25-centimeter) pieces

1¾ cups (8¾ ounces/250 grams) all-purpose flour, plus additional for dusting

2 tablespoons (30 grams) sugar

2½ teaspoons (0.26 ounce/7.5 grams) baking powder

1 teaspoon (6 grams) salt

½ teaspoon baking soda

6 tablespoons (3 ounces/85 grams) unsalted butter, cut into small pieces and chilled

⅓ cup (80 milliliters) buttermilk, chilled

Position a rack in the center of the oven and preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.

Place the sweet potato pieces in a small saucepan and add enough cold water to cover by about 1 inch (2.5 centimeters). Bring to a boil over medium-high heat, then reduce the heat to medium. Simmer for about 10 minutes or until the sweet potatoes are tender.

Drain, then mash the sweet potato until very smooth. Cool to room temperature and measure out ¾ cup (180 grams). Reserve leftovers for another use. (The sweet potato puree may be prepared one day in advance and refrigerated in an airtight container.)

Whisk the flour, sugar, baking powder, salt, and baking soda in a large bowl. Using two knives, cut the butter into the flour mixture until it resembles small peas.

Mix the buttermilk and sweet potato puree in a small bowl, then add it to the flour-butter mixture, stirring just until the ingredients come together.

Lightly dust a clean, dry work surface with flour. Turn the dough out and knead it just until combined. With a floured rolling pin, roll it out into a 12-inch (30-centimeter) circle. Flour a 2½-inch (6-centimeter) round biscuit cutter, stamp out the biscuits, and arrange them about 1 inch (2.5 centimeters) apart on the prepared sheet.

Bake the biscuits for 10 to 12 minutes or until golden. Transfer to a rack and cool for about 5 minutes. Serve warm.

Makes 12 biscuits

Nathalie Schwer

{ Interior Designer }

Hearty Barley Salad with Broiled Feta and Tomatoes

8 ounces (230 grams) feta cheese, cut into ¼-inch (0.64-centimeter) cubes

1½ cups (about 8 ounces/230 grams) small ripe tomatoes, such as San Marzano, halved

½ cup (about 2½ ounces/70 grams) pitted black olives, halved

¼ cup (0.4 ounce/10 grams) chopped fresh herbs such as oregano, rosemary, and thyme

¼ cup (60 milliliters) extra-virgin olive oil

1 cup (7 ounces/200 grams) pearled barley

2 cups (475 milliliters) water

Salt

2 ripe avocados, cut into ½-inch (1.28-centimeter) cubes

16 ounces (455 grams) marinated artichokes, cut into wedges ½ inch (1.28 centimeters) thick

1 cucumber (about 8 ounces/230 grams), seeded and chopped

2 cups (2 ounces/60 grams) fresh basil leaves, thinly sliced

2 tablespoons (30 milliliters) fresh lemon juice

Freshly ground black pepper

Nathalie: The melted feta mixture serves as a hearty sauce for this salad. Feel free to customize it with whatever vegetables or herbs you like. Serve it warm with some good bread, maybe some charcuterie, and good red wine.

Position a rack in the center of the oven and preheat the oven to 392°F (200°C).

Combine the feta, tomatoes, olives, herbs, and olive oil on a foil-lined baking sheet and toss until well mixed. Bake the mixture for about 25 minutes or until the feta has melted and the tomatoes are soft and brown.

Meanwhile, bring the barley, water, and ½ teaspoon salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, cover, and simmer the barley for about 20 minutes or until it is tender. Fluff it with a fork and transfer it to a salad bowl.

Add the avocados, artichokes, cucumber, basil, and lemon juice to the barley and toss to combine. Stir in the feta mixture. Season to taste with salt and pepper. Serve.

Serves 4

Mikkel & Yukari Grønnebæk

{ Curator/Menswear Designer and Furniture Designer }

Duck on Japanese Rice with Fresh Danish Green Peas and Wasabi Mayo

1 cup (7 ounces/200 grams) Japanese sticky rice

2 cups (480 milliliters) water

1 piece kombu (optional)

Salt and freshly ground black pepper

1 cup plus 2 tablespoons (10½ ounces/300 grams) Danish green peas, shelled

One 12-ounce (345-gram) duck breast

6 green onions or scallions, thinly sliced

1 fresh chile, such as bird’s eye, thinly sliced

Kewpie Japanese mayonnaise

Wasabi paste

Mikkel & Yukari: As a Danish/Japanese couple, we often mix the two cuisines when cooking. A favorite is this simple and easy course with a European/Japanese flavor.

Rinse the rice under cold running water in a fine-mesh sieve until the water runs clear. Combine the rice, water, and kombu, if using, in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 45 to 60 minutes or until the rice is tender and all the water has been absorbed. Remove the rice from the heat and allow it to rest for 10 minutes, then fluff it with a fork. Reserve.

Bring a small saucepan of water to a boil over medium-high heat. Fill a bowl with an equal amount of ice cubes and cold water. Add 1½ teaspoons (3 grams) salt and the peas and cook for about 3 minutes or until bright green. Drain the peas and reserve.

Score the fatty side of the duck breast with a very sharp knife in a crosshatch pattern, being careful not to cut all the way through to the meat. Season with salt and pepper.

Cook the duck, fat side down, in a medium skillet over low heat for about 5 minutes or until the fat begins to render. Remove the duck from the pan, then heat the fat over medium-high heat until shimmering. Return the duck, fat side down, to the skillet and cook for 6 to 8 minutes or until the skin is crisp and golden. Turn the duck and continue cooking for 3 to 4 minutes or until cooked to the desired doneness. Allow the duck to rest on a cutting board for 5 minutes, then thinly slice it.

Toss the rice and peas together and divide between two bowls. Top with the sliced duck, then sprinkle with the green onions and chile. In a small bowl, combine the mayonnaise and wasabi to taste and dollop it on top of the duck. Serve.

Note: You can fill a small plastic bag with the wasabi mayonnaise, cut a very small hole in one corner, and squeeze the mayonnaise onto the dish in a decorative pattern.

Serves 2

Sarah Britton

{ Holistic Nutritionist/Vegetarian Chef }

Four Corners Lentil Stew with Sesame Rice

For the lentils

1 cup (6½ ounces/185 grams) red lentils, picked over

2 tablespoons (30 milliliters) coconut oil or ghee

1 large onion, finely chopped

1 teaspoon (6 grams) salt

5 garlic cloves, minced

1 tablespoon (0.45 ounce/13 grams) minced fresh ginger

1 tablespoon (0.14 ounce/4 grams) ground cumin

¼ teaspoon cayenne

One 15-ounce (425-gram) can plum tomatoes, chopped

1 lemon, sliced into rounds

3 cups (700 milliliters) vegetable stock

Chopped fresh cilantro, scallions, or flat-leaf parsley for garnish

For the Rice

1 cup (7 ounces/200 grams) short-grain brown rice

2½ cups (600 milliliters) water

¾ teaspoon salt

¼ cup (1¼ ounces/35 grams) sesame seeds

For the Lentils

Rinse the lentils under cold running water in a fine-mesh sieve until the water runs clear.

Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and salt and cook, stirring, until it is soft and translucent, about 5 minutes. Add the garlic, ginger, cumin, and cayenne and cook until fragrant, 1 minute. Stir in the tomatoes, three of the lemon slices, the stock, and the lentils.

Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes or until the lentils are tender.

For the Rice and Serving

Rinse the rice under cold running water in a fine-mesh sieve until the water runs clear. Combine the rice, water, and salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 45 to 60 minutes or until the rice is tender and all the water has been absorbed. Remove the rice from the heat and allow it to rest for 10 minutes, then fluff it with a fork.

While the rice cooks, toast the sesame seeds over medium heat in a small skillet, stirring constantly, for about 5 minutes until light golden. Fold the sesame seeds into the rice.

Squeeze the remaining lemon slices over the stew and season with salt to taste. Serve the stew over the sesame rice and sprinkle it with the garnish.

Notes: The onion may be replaced with thinly sliced leeks (white parts only).

Four large ripe tomatoes can be substituted for the canned plum tomatoes.

Serves 4

Spiced Raw Chocolate Mousse

¼ cup (1 ounce/30 grams) hemp seeds (see Note)

2 heaping tablespoons (0.4 ounce/11 grams) raw cacao powder

1 ripe avocado, peeled and pitted

1 large banana, frozen and coarsely chopped

2 tablespoons (1½ ounces/42 grams) raw honey, agave, or pure maple syrup

Pinch of cayenne

Pinch of ground ginger

Pinch of sea salt

Cold water, as needed

Blend the hemp seeds, cacao, avocado, banana, honey, cayenne, ginger, and salt in a blender until smooth. Add water 1 tablespoon (15 milliliters) at a time to adjust the consistency to taste. Serve immediately.

Note: The hemp seeds may be replaced by raw almonds, raw cashews, or raw sunflower seeds. Soak the nuts or seeds in water for about 10 minutes or until softened prior to proceeding with the recipe.

Serves 2

Young Mee Rim & Rasmus Laurvig

{ Students }

Meringue-Raspberry Bars

9 tablespoons (4½ ounces/125 grams) salted butter, at room temperature

1 cup plus 3 tablespoons (8½ ounces/240 grams) sugar

2 large eggs, separated and at room temperature

1½ cups (7½ ounces/210 grams) all-purpose flour

Raspberry jam or compote

Position a rack in the center of the oven and preheat the oven to 350°F (177°C).

Mix the butter, half of the sugar, the egg yolks, and the flour until they form a dough. Roll it out directly onto a small baking sheet (about 12 by 6 inches/30 by 15 centimeters). Alternatively, break the dough into small pieces, scatter them on the sheet, press them down into an even layer, and then use the back of a spoon to smooth it out.

Bake the dough for 5 minutes or until just beginning to crisp. Transfer the sheet to a rack. Reduce the oven temperature to 300°F (150°C).

Beat the egg whites with an electric mixer fitted with the whisk attachment on medium speed for 1 minute or until they begin to foam. With the mixer running, add the remaining sugar in a slow, steady stream and continue beating for 2 to 3 minutes or until the egg whites are glossy and hold stiff peaks.

Spread raspberry jam to taste over the cookie base, then gently spread the meringue on top of the jam. Bake for about 1 hour or until the meringue is dry and lightly golden. Transfer to a rack and cool completely, at least 1 hour. Cut the cookies into 12 to 16 bars or rounds and serve.

Makes 12 to 16 bars

Ida & Lasse Lærke

{ Photographer and Student }

Smørrebrød (Open-Faced Sandwich)

For the Mayonnaise

1 large egg yolk, at room temperature

1 teaspoon (5 grams) Dijon mustard

1 to 2 teaspoons (5 to 10 milliliters) vinegar

1 teaspoon (5 milliliters) fresh lemon juice

1 cup plus 2 tablespoons (300 milliliters) vegetable oil

Salt and freshly ground black pepper

For the Sandwich

1 slice rye bread

1 leafy green lettuce leaf

½ hard-boiled egg

¼ cup (about 1 ounce/30 grams) small cooked shrimp, chilled

¼ cup (about 1½ ounces/45 grams) grape or cherry tomatoes, halved

A few slices of red onion

Salt and freshly ground black pepper

Ida: Denmark is famous for its open-faced sandwiches made on rye bread. We eat them for breakfast as well as lunch almost every day. They can be varied infinitely, but a slice of rye bread is always the foundation of the sandwiches we make.

This recipe is for a lettuce, shrimp, tomato, and mayonnaise sandwich, and the amounts of ingredients and toppings can be adjusted to taste. These are a few pairing suggestions you might also like to try: smoked salmon with cream cheese and cress; sliced boiled new potatoes with mayonnaise and chives; and Danish meatballs (frikadeller) with pickled beets.

For the Mayonnaise

Wrap a damp towel around the base of a medium bowl to keep it steady. Whisk together the egg yolk, mustard, vinegar, and lemon juice. Add the oil in a slow, steady stream, whisking constantly. Season with salt and pepper to taste. Refrigerate in a sealed container for up to 2 days.

For the Sandwich

Place the lettuce on the bread slice. Top with the egg, shrimp, tomatoes, and onion and season with salt and pepper to taste. Dollop with mayonnaise to taste. Serve immediately.

Makes 1 open-faced sandwich

Buttermilk with Sweet Biscuits

For the Biscuits

2 cups plus 2 tablespoons (10.6 ounces/300 grams) all-purpose flour, plus additional for dusting

½ cup (3½ ounces/100 grams) sugar

2 teaspoons (6 grams) baking powder

½ vanilla bean, split lengthwise and seeds scraped

7 tablespoons (3½ ounces/100 grams) unsalted butter, cut into 8 pieces and at room temperature

1 large egg

3 tablespoons (45 milliliters) whole milk

For the Buttermilk

6 large egg yolks

½ cup (3½ ounces/100 grams) sugar

1 vanilla bean, split lengthwise and seeds scraped

Salt

2 cups plus 1 tablespoon (500 milliliters) buttermilk

2 cups plus 1 tablespoon (16½ ounces/470 grams) full-fat yogurt

Grated zest and juice of 1 lemon

Ida: This is a traditional Danish summer dish, which, as far as we know, is not found anywhere else in the world. There are many variations, but we consider this one with lemon the best served first thing in the morning for breakfast.

For the Biscuits

Position a rack in the center of the oven and preheat the oven to 350°F (170°C). Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, and vanilla seeds together in a large bowl. Add the butter and stir until the mixture comes together. Whisk the egg and milk together in a small bowl, then stir the mixture into the dough. Lightly dust a clean, dry work surface with flour. Turn the dough out and knead it just until combined. With a floured rolling pin, roll it out into a circle ⅜ inch (1 centimeter) thick. Flour a ¾-inch (2-centimeter) round cookie cutter, stamp out the biscuits, and arrange them about 1 inch (2.5 centimeters) apart on the prepared sheet.

Bake for 10 minutes, then transfer the baking sheet to a rack and cut them in half lengthwise. Decrease the oven temperature to 212°F (100°C) and return the biscuits to the oven for about 45 minutes or until crisp and completely dry. Transfer to a rack and cool completely, about 30 minutes.

For the Buttermilk and Serving

Whisk the egg yolks, sugar, vanilla seeds, and a pinch of salt in a medium bowl until the mixture becomes thick and pale yellow.

Whisk the buttermilk and yogurt together in a large bowl. Whisk in about three-quarters of the egg mixture and three-quarters of the lemon zest and juice. Stir in more of the egg mixture and lemon zest and juice to adjust the consistency and flavor to taste.

Cover the bowl with plastic wrap and refrigerate for about 2 hours or until completely chilled.

Serve the buttermilk with the sweet biscuits on top.

Serves 4 to 6

Ebbe Jørgensen

{ Retired Businessman }

Ebbe’s Summer Menu

Danish Open-Faced Sandwiches: A loaf of freshly baked Danish rye bread—dark, fragrant, and flecked with fleshy caraway seeds—lays the foundation for Ebbe’s sandwiches. Thin slices of the hearty, textured bread are then layered with an array of toppings and served open-faced. Two of Ebbe’s favorite combinations are sliced potato, mayonnaise, and chives and crimson beets, mayonnaise, and fresh thyme. All ingredients are farm-to-table at their most honest, with vegetables and herbs taken directly from the earth on Ebbe’s farm.

Mackerel in Tomato Sauce: The heart of this recipe lies in the sourcing of the freshest of ingredients, namely fish and vegetables. Prepare the mackerel as desired, then prepare a simple sauce of sliced tomatoes and yellow onions, sautéed in olive oil until soft and melting. Portion the fish and top it with the sauce, passing lemon wedges and coarse salt at the table. A simple salad of market greens and herbs like lovage and parsley is the only accompaniment this meal needs.

Morten Svendsen

{ Co-owner, Werkstette }

Beef Brisket Broth with Meatballs and Dumplings

Dumpling recipe adapted from the cookbook God Mad Let at Lave (Good Food, Easy to Do)

For the Broth

6.6 pounds (3 kilograms) boneless beef brisket

2 medium yellow onions, peeled and cut in half

2 teaspoons (0.09 ounce/2.6 grams) black peppercorns

1 teaspoon (0.04 ounce/1 gram) coriander seeds

6 parsley stems

1 small bunch of fresh thyme

Leafy tops of 1 celery root, washed

2 bay leaves

Salt and freshly ground black pepper

For the Vegetables

8 ounces (230 grams) carrots, diced

1 celery root, peeled and cut into small dice

3 large leeks, white parts only, coarsely chopped

For the Meatballs

1½ pounds (680 grams) finely minced or ground pork

1½ pounds (680 grams) finely minced or ground veal

2 large eggs, beaten

2 tablespoons (0.6 ounce/18 grams) all-purpose flour

1 teaspoon (6 grams) salt

¼ teaspoon freshly ground black pepper

For the Dumplings

1½ teaspoons (9 grams) salt

2 tablespoons (1 ounce/30 grams) unsalted butter, melted

3½ ounces (100 milliliters) beef broth (from recipe here)

3 large eggs

6 tablespoons (2 ounces/60 grams) all-purpose flour

Morten: This broth as a traditional meal comes with leeks, carrots, celeriac (celery root), meatballs, and dumplings. You can add your favorite vegetables as you like, and it is best served with bread.

For the Broth

Place the brisket in a large pot. Add enough cold water to cover the brisket by 2 inches (5 centimeters). Add the onion halves, peppercorns, and coriander seeds. Tie the parsley stems, thyme, celery root top, and bay leaves together with kitchen twine and add to the pot. Bring the mixture to a boil and immediately reduce the heat to medium-low.

Simmer the brisket, skimming the surface occasionally, for 4 hours or until tender.

Transfer the beef to a cutting board to cool, then wrap in plastic wrap, refrigerate, and reserve for another use. Strain the broth into a bowl and return it to the pot, reserving 3½ ounces (100 milliliters) for the dumplings. Season the broth with salt and pepper to taste.

Add the vegetables to the broth and cook over medium heat for 15 minutes or until tender.

For the Meatballs

Combine the pork, veal, eggs, flour, salt, and pepper in a medium bowl. Shape ¾-inch (2-centimeter) balls of the mixture and drop gently into the simmering broth. Simmer until cooked through, about 5 minutes.

For the Dumplings

Bring 4 quarts (4 liters) water and 1 teaspoon (6 grams) of the salt to a boil in a large pot. Reduce the heat to medium-low to keep the water simmering. Prepare an ice bath by combining equal amounts of cold water and ice cubes in a large bowl.

Whisk the butter, the 3½ ounces reserved broth, the eggs, and the remaining ½ teaspoon (3 grams) salt in a small bowl. Place the flour in a medium bowl and whisk in the liquid mixture; mix just until combined.

Using a 1-teaspoon (5-milliliter) measure, spoon dumplings into the simmering water and cook until they rise to the surface, about 3 minutes. Transfer the dumplings to the ice bath and allow to cool completely, then transfer to a paper-towel-lined plate with a slotted spoon.

To Serve

Ladle broth and vegetables into bowls. Add the dumplings and warm through, about 3 minutes. Serve.

Serves 10

Ture Andersen

{ Photographer }

Ture’s Summer Menu for the Ferry

Summer, the salt air, the melting orange afternoon sun, and a ferry ride. The scene is set and appetites are sharpened by the wind and brine. Ture Andersen relies on fresh and local ingredients to feed family and friends.

Even when he was a child, food captured Ture’s attention. As an adult with schedules and time constraints, he still carves out moments to really relish meals, beginning with the search for produce that is organic and local.

He and his family have a varied diet that includes vegetarian and meat-based options. In addition, they eat fish twice a week: he catches cod and mackerel directly from the ferry and quickly tosses a light salad with fresh greens and fruit for the side. Always, the meal is accompanied by the family’s rye bread, made with a thirty-year-old sourdough starter and 100 percent rye flour.

Fish: Place a side of your favorite fish—Ture recommends organic Scottish salmon for its flavor and fine, velvety texture—in a casserole dish and drizzle it with olive oil, white wine, salt, pepper, and fresh herbs. Cover the casserole with foil and bake the fish at 392°F (200°C) for 20 minutes, until opaque and firm on the outside and fleshy and translucent in the center. Serve the fish with small new potatoes boiled in heavily salted water and tossed with chopped fresh lovage or flat-leaf parsley.

Lamb Chops: Season organic lamb chops with rosemary, sea salt, and pepper. Drizzle them with olive oil and cook them on a hot grill for 1 to 2 minutes per side or until they are cooked to desired doneness.

Arrange the chops on a platter and serve them with thinly sliced zucchini sprinkled with chopped rosemary or small new potatoes boiled in heavily salted water and tossed with chopped fresh lovage or flat-leaf parsley.

Simple Salad with Fennel: Toss organic greens with thinly shaved fennel, sliced pear, salt, pepper, olive and truffle oils, and white balsamic vinegar. Finish the salad with torn basil leaves and shavings of Spanish manchego cheese. Serve with homemade bread.

Steve Momsen

{ Chef }

Grilled Salmon with Romesco Sauce and Fennel Crudités

For the Sauce

4 red bell peppers, ribs and seeds removed, cut into chunks

2 vine-ripened tomatoes, cut into wedges

5 tablespoons (75 milliliters) extra-virgin olive oil

Salt and freshly ground black pepper

1 cup (6 ounces/170 grams) whole roasted almonds

2 tablespoons (30 milliliters) sherry vinegar or balsamic vinegar

1 garlic clove, peeled and smashed

1 tablespoon (0.1 ounce/3 grams) chopped fresh herbs, such as dill, parsley, chives, or chervil

For the Salmon

2 pounds (910 grams) skin-on salmon, cut into 6 fillets

2 tablespoons (30 milliliters) vegetable oil

Salt and freshly ground black pepper

For The Crudités

1 fennel bulb

1 apple, peeled, cored, and cut into matchsticks

¼ cup (0.4 ounce/10 grams) fresh dill, chopped

Juice of 1 lemon

Salt and freshly ground black pepper

Steve: This combination is a hit. The Spanish romesco sauce is also good as a dip, in a sandwich, tossed in pasta, or with just about anything.

The fennel and apple crudités gives the dish texture and freshness.

For the Sauce

Position a rack in the center of the oven and preheat the oven to 480°F (249°C).

Toss the peppers and tomatoes with 3 tablespoons (45 milliliters) of the olive oil on a foil-lined baking sheet; season the mixture with salt and pepper.

Roast for 10 to 15 minutes, stirring the mixture halfway through the roasting time, or until the peppers are well browned and the tomatoes are soft. Transfer the sheet to a rack and cool for 15 minutes.

Pulse the pepper-tomato mixture, almonds, vinegar, garlic, herbs, and remaining 2 tablespoons (30 milliliters) olive oil in a food processor until a thick paste is formed. Season with salt and pepper. The romesco can be made up to 2 days in advance and refrigerated in an airtight container.

For the Salmon

Light a charcoal grill and allow the coals to turn ashy and white. If using a gas grill, heat it to medium-high according to the manufacturer’s instructions. Brush the salmon fillets with the vegetable oil and season with salt and pepper.

Cook the salmon for 2 to 3 minutes on each side or until it has grill marks and the flesh begins to turn opaque. Carefully transfer the fillets to a serving platter with a thin metal spatula. Cover loosely with foil.

For the Crudités and Serving

Cut off and discard the fennel stalk, cut out the tough core, and slice the bulb ⅛ inch (0.37 centimeter) thick, preferably on a mandoline. Toss the fennel, apple, dill, and lemon juice together in a medium bowl. Season with salt and pepper to taste.

Spread a generous spoonful of the romesco on each of 6 plates, then top with salmon. Serve the crudités alongside.

Serves 6

The English Countryside

United Kingdom

The countryside deeply influences English culture. I see this in the inherited rural crafts and trades, often still practiced today in these communities and bustling cities. More traces of this influence are seen in farmers’ markets and festivals popping up across the country. In addition to these traditions, I notice that locals here take the opportunity to appreciate and indulge in simple pleasures, observe and enjoy the wildlife, and take great care to maintain dignified homes and gardens. Moments spent here seem easier to grasp, to hold on to, and to appreciate. The beauty is unquestionably affecting, yet there is something else in the air that draws me to it.

The slow lifestyle and wonderfully simple food mirror the subtlety of the environment. While visiting these communities, I found that the meals I shared with my hosts were basic yet hearty and rich. Most dishes included very few ingredients, the best that could be sourced from my hosts’ own gardens or from a local purveyor. Our friends in the following pages value a properly sourced meal and have generously shared transgenerational dishes that have me longing for a trip back to their kitchens or a quick fix for now via their recipes.

Sam Wylde

{ Restaurateur }

Pot Roast Shoulder of Veal with Tuna Sauce

For the Veal

2 tablespoons (30 milliliters) olive oil

4⅓ pounds (2 kilograms) boned, rolled, and tied veal shoulder roast

Salt and freshly ground black pepper

1 large white onion, peeled and cut into 6 wedges

1 large carrot, peeled and cut into 2-inch (5-centimeter) pieces

1 celery stalk, cut into 2-inch (5-centimeter) pieces

¾ cup (180 milliliters) dry white wine

1 bay leaf

For the Sauce

Two 5-ounce (140-gram) cans high-quality oil-packed tuna, drained

Yolks from 2 hard-boiled large eggs

2 salt-packed anchovy fillets, rinsed and patted dry

10 fresh tarragon leaves

4 fresh basil leaves

4 fresh mint leaves

1 tablespoon (15 milliliters) tarragon or white wine vinegar

1 tablespoon (15 milliliters) olive oil

Juice of ½ lemon

1 tablespoon plus 1 teaspoon (0.7 ounce/20 grams) salt-packed capers, rinsed and patted dry

Salt and freshly ground black pepper

For the Veal

Position a rack in the center of the oven and preheat the oven to 338°F (170°C).

Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat until beginning to smoke. Season the veal with salt and pepper and cook it for 12 to 15 minutes or until well browned on all sides, then transfer it to a plate. Add the onion, carrot, and celery to the pot and cook, stirring, for 5 minutes or until browned.

Add the wine, scrape the bottom of the pan to release any browned bits, then simmer until reduced by half. Return the veal and any accumulated juices to the pot. Add the bay leaf and enough water to cover the veal by 1 inch (2.5 centimeters). Bring the mixture to a boil, then cover the pot and place it in the oven for 2½ hours or until the veal is tender. Transfer it to a platter and allow it to rest for 20 minutes.

For the Sauce and Serving

While the veal rests, strain the cooking liquid into a bowl and discard the solids. Process the tuna, egg yolks, anchovies, tarragon, basil, mint, vinegar, olive oil, and lemon juice, and half of the capers in a food processor until smooth. Add 1 cup (240 milliliters) of the veal-cooking liquid and pulse to combine. Stir in additional cooking liquid to adjust the sauce’s consistency to taste (it should be pourable but thick). Stir in the remaining half of the capers and season to taste with salt and pepper.

Thinly slice the veal and serve with the tuna sauce.

Serves 4 to 6

Roasted Butternut Squash, Urfa Chile, and Buffalo Mozzarella Salad

1 large butternut squash, scrubbed and seeded

3 tablespoons (45 milliliters) rapeseed oil, plus additional for finishing

2 garlic cloves, peeled and smashed

2 teaspoons (5 grams) Urfa chile flakes

2 fresh thyme sprigs

Sea salt and freshly ground black pepper

One 8-ounce (230-gram) ball buffalo mozzarella

4 cups (4 ounces/115 grams) arugula or baby spinach leaves

Sam: This is a warming, hearty, and simple salad that is great as a side or perfect piled on a plate. The Urfa chiles add a great smoky, tobaccolike flavor but don’t have blow-your-head-off heat!

Position a rack in the center of the oven and preheat the oven to 325°F (218°C). Line a 13-by-9-inch (33-by-23-centimeter) baking pan with parchment paper.

Cut the squash crosswise into slices 2 inches (5 centimeters) thick. Toss the slices in a large bowl with the 3 tablespoons rapeseed oil, the garlic, Urfa chile, and thyme. Season with salt and pepper and arrange in the prepared pan, skin side down.

Bake for 20 to 25 minutes or until the squash is caramelized on the edges and tender but firm. Transfer the pan to a rack and cool for 5 minutes.

Pull the mozzarella ball apart and toss it on top of the squash along with the arugula. Drizzle with more rapeseed oil if desired and toss lightly to combine everything. Season with salt and pepper to taste and serve.

Serves 4 as an appetizer or side dish

Silvana de Soissons

{ Founding Editor, The Foodie Bugle }

Almond and Pistachio Biscuits

10 tablespoons (5 ounces/140 grams) unsalted butter, at room temperature

½ cup (3½ ounces/100 grams) superfine sugar

1½ cups (7½ ounces/210 grams) all-purpose flour, sifted, plus additional for dusting

½ cup (2 ounces/60 grams) shelled raw pistachios, finely ground

⅓ cup (2 ounces/60 grams) blanched almonds, finely ground

1 vanilla bean, slit lengthwise, seeds scraped out

Grated zest of 1 lemon

Confectioners’ sugar, for dusting

Position a rack in the center of the oven and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper and brush with 2 tablespoons (28 grams) of the butter.

Beat the remaining 8 tablespoons (1 stick/112 grams) butter and the sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Pause the mixer and add the flour, nuts, vanilla bean seeds, and lemon zest. Beat on low speed just until the ingredients come together, then gather the dough and knead just to form a cohesive dough.

Lightly coat your hands with flour and divide the dough into 24 pieces. Roll each piece into a ball between your palms, flouring them as needed. Arrange 12 balls on each of the prepared baking sheets, spacing them about 1 inch (2.5 centimeters) apart.

Bake the biscuits for about 15 minutes or until pale golden. Transfer the sheets to racks and cool on the sheets for about 15 minutes. Sift confectioners’ sugar over the biscuits and serve.

Makes 24 biscuits

Rosa Park

{ Food Writer }

Steamed Cod

One 6-ounce (170-gram) cod fillet

4 ounces (115 grams) fresh ginger, peeled and cut into matchsticks ⅛ inch (0.3 centimeter) thick

5 scallions, chopped

½ cup (½ ounce/15 grams) fresh cilantro leaves, plus cilantro for garnish

2 teaspoons (10 milliliters) soy sauce

2 teaspoons (10 milliliters) mirin

Freshly ground black pepper

Cut a piece of foil three times the length of the cod. Arrange half of the ginger, half of the scallions, and half of the cilantro on the bottom third of the foil, then set the cod on top.

Place the remaining ginger, scallions, and cilantro on top of the cod, then drizzle with the soy sauce and mirin and season with pepper.

Fold the long part of the foil over the cod and roll the edges to make a sort of envelope. Place the foil packet in a small saucepan and cover. Set the pan over medium heat and cook for 6 to 8 minutes or until the cod is cooked through.

Carefully unwrap the foil packet and transfer the fish and vegetables to a plate. Top with cilantro leaves and serve with steamed rice.

Serves 1

Kimchi Couscous

2 cups (480 milliliters) water

Salt and freshly ground black pepper

2 teaspoons (10 milliliters) olive oil

1 cup (6 ounces/170 grams) couscous

½ cup (about 6 ounces/170 grams) kimchi, diced

Cilantro leaves

Bring the water to a boil in a small saucepan over medium-high heat. Add ½ teaspoon (3 grams) salt and 1 teaspoon (5 milliliters) of the olive oil, stir in the couscous, cover, and remove from the heat. Allow to rest (covered) for 5 minutes, then fluff with a fork.

Heat the remaining 1 teaspoon (5 milliliters) olive oil in a medium skillet over medium heat until shimmering. Add the kimchi and cook, stirring, for about 3 minutes or until the kimchi is heated through.

Stir the couscous into the kimchi and season with salt and pepper to taste. Cook, stirring, for 2 to 3 minutes.

Garnish with cilantro leaves and serve hot or at room temperature.

Serves 2

Anna & Tom Herbert

{ Bakery Proprietors }

Breakfast Bread

½ cup (120 milliliters) whole milk, warmed to 110° to 115°F (43° to 46°C)

½ cup (4 ounces/120 milliliters) water, warmed to 110° to 115°F (43° to 46°C)

1¼ teaspoons (0.14 ounce/4 grams) active dry yeast

3⅓ cups (20 ounces/550 grams) wheat (bread) flour

2 tablespoons (1½ ounces/50 grams) honey

2 tablespoons (1 ounce/30 grams) butter, at room temperature

Sea salt

1 large egg, at room temperature, plus 1 large egg yolk, for brushing

Line a 9-by-5-inch (23-by-13-centimeter) loaf pan with parchment paper, allowing some excess to hang over the sides.

Stir the milk, water, and yeast together in a small bowl and allow the mixture to stand until it foams, about 10 minutes.

Combine the flour, honey, butter, 2 teaspoons (12 grams) salt, and the whole egg in a large bowl and mix until well combined, then stir in the yeast mixture.

Knead the dough until elastic and slightly sticky, about 15 minutes by hand, 8 minutes with an electric mixer fitted with the dough hook. Return the dough to the bowl, cover it with a dish towel, and allow it to rise in a warm, draft-free place for about 1 hour or until doubled in size.

Shape the dough into an oval, place it in the prepared pan, cover it with plastic wrap, and allow it to rest overnight in the refrigerator.

Position a rack in the center of the oven and preheat the oven to 425°F (218°C). Whisk the egg yolk and brush it over the loaf, then sprinkle with a pinch of sea salt. Place the bread in the oven and generously spray the oven with water (see Note). Bake for 25 to 30 minutes, or until golden. Transfer to a rack and cool for about 15 minutes. Serve warm.

Note: Adding water to the oven creates a steamy environment that allows the bread to bake without the crust’s drying out too quickly, producing a taller, fuller loaf. Use a spray bottle to spritz the oven, being mindful to step away to avoid being hit by hot steam.

Makes 1 loaf

Marefield Pie

4 slices (about 3½ ounces/100 grams) bacon, chopped

4 large ripe tomatoes, peeled and chopped, or 24 ounces (680 grams) drained chopped canned plum tomatoes

2 tablespoons (1 ounce/30 grams) steel-cut pinhead oats

⅓ cup (0.4 ounce/12 grams) flat-leaf parsley, chopped (about 3 tablespoons)

Salt and freshly ground black pepper

Tom: We highly recommend serving Marefield Pie with either poached or scrambled eggs, toasted and buttered Breakfast Bread, a dollop of Dijon mustard, and fresh coffee.

This dish is named after a hamlet near Leicester, England. My grandparents lived there, and my grandfather would often make this when the family visited. He called all the food he made “pie” and served a big spoonful of clotted cream on each dish as his signature solution. It reminds me and my siblings of our grandfather whenever we make it for breakfast at the start of special days such as weddings and Christmas morning.

Cook the bacon in a large skillet over medium-high heat until beginning to crisp, about 3 minutes. Stir in the tomatoes and continue to cook, stirring occasionally, until the tomatoes are soft, about 3 minutes. Stir in the oats, reduce the heat to low, and cook, stirring occasionally, until they soften, about 10 minutes.

Stir in the parsley and season with salt and pepper to taste. Cover the skillet, remove it from the heat, and allow the pie to rest for 5 minutes. Serve in shallow bowls.

Notes: Choose bacon that is well streaked with fat.

The mixture should be soft and somewhat loose; add water, 1 tablespoon (15 milliliters) at a time, if at the end of step 1 it appears too dry.

Serves 2

Caryn Hibbert

{ Restaurateur }

Quick Rosemary Focaccia

2⅓ cups (14 ounces/400 grams) organic strong wheat (bread) flour, plus additional for dusting

1 heaping teaspoon (0.3 ounce/8 grams) table salt

2¼ teaspoons (¼ ounce/7.5 grams) instant yeast

1¼ cups (300 milliliters) water

⅓ cup plus 1 tablespoon (3.3 ounces/100 milliliters) olive oil

1 small handful of fresh rosemary leaves, coarsely chopped

Maldon salt

Combine the flour, salt, and yeast in a large bowl. Add the water and mix until you have a rough dough. Knead the dough in an electric mixer fitted with the dough hook on medium speed until the dough is elastic and slightly sticky, about 6 minutes. Cover the dough with a dish towel and allow it to rise in a warm, draft-free place for about 1 hour or until doubled in size.

Position a rack in the center of the oven and preheat the oven to 425°F (218°C).

Punch the dough down and cut it in half. Lightly flour a clean, dry work surface and roll the dough out to about 2 inches (5 centimeters) thick. Brush a baking sheet or pizza pan with half of the olive oil. Transfer the dough to the prepared pan and press your fingertips into the dough several times to create indentations on the surface. Brush with the remaining olive oil and sprinkle with the rosemary and Maldon salt. Repeat the procedure with the second piece of dough.

Cover the dough with a dish towel and allow it to rise in a warm, draft-free place for 15 minutes. Bake the bread for 12 to 15 minutes or until golden. Transfer to a rack and cool for 10 minutes. Serve.

Makes 2 focaccia

Rosemary and Anchovy Sauce

Leaves from 1 large bunch of fresh rosemary, finely chopped (about ½ ounce/15 grams)

12 anchovy fillets packed in salt, rinsed and patted dry

2 garlic cloves, peeled

Grated zest and juice of 1 lemon

¾ cup plus 1 tablespoon (200 milliliters) extra-virgin olive oil

Caryn: This is not a precise recipe; adjust by adding more olive oil or lemon juice to taste. The sauce is delicious with all grilled meats, fish, and vegetables and for dipping bread.

With a mortar and pestle, crush the rosemary, anchovies, garlic, and lemon zest until a paste forms. (Alternatively, use a food processor to pulse the ingredients together until they form a paste.)

Add the lemon juice and stir until completely incorporated. Slowly add the olive oil and mix vigorously. Serve.

Makes about 1 cup

Mel & Tom Calver

{ Salon Owner and Cheesemaker }

Lemon Drizzle Cake

For the Cake

Nonstick baking spray

21 tablespoons (10½ ounces/300 grams) unsalted butter, at room temperature

1½ cups (10½ ounces/300 grams) sugar

Grated zest of 4 lemons

½ teaspoon (5 milliliters) vanilla extract (or half a vanilla bean split in half lengthwise, seeds scraped out)

6 large eggs, at room temperature

2 cups plus 1 tablespoon (10½ ounces/300 grams) self-rising flour

2 tablespoons (30 milliliters) boiling water

For the Glaze

1½ cups (10½ ounces/300 grams) sugar

6 ounces (180 milliliters) fresh lemon juice

For the Cake

Position a rack in the center of the oven and preheat the oven to 325°F (163°C). Line a 9-by-5-inch (23-by-13-centimeter) loaf pan with parchment paper and coat with nonstick baking spray.

Beat the butter, sugar, and lemon zest together in a large bowl with an electric mixer on medium-high speed for about 3 minutes or until light and fluffy. Beat in the vanilla extract.

Add the eggs, one at a time, beating well after each addition. Fold the flour into the batter with a rubber spatula, then fold in the boiling water.

Scrape the batter into the prepared pan and bake for about 1 hour or until a tester inserted in the center of the cake comes out clean. Transfer the cake to a rack set inside a rimmed baking sheet and cool it in the pan for 10 minutes.

For the Glaze and Serving

Meanwhile, combine the sugar and lemon juice together in a small saucepan. Cook, stirring, over medium-high heat for 5 minutes or until the sugar is completely dissolved.

Invert the cake onto the rack, turn right side up, and poke it all over with a skewer. Drizzle the glaze over the cake and allow to cool completely, about 1 hour. Slice the cake and serve.

Makes 1 cake; serves 10 to 12

Susie Acheson

{ Chef }

Mushroom, Tomato, and White Bean Stew

1½ tablespoons (22.5 milliliters) olive oil

2 medium onions, chopped

2 garlic cloves, minced

1 teaspoon (5 grams) dried thyme

1 teaspoon (3 grams) ground fennel seed

Pinch of dried sage

12 ounces (340 grams) cremini or baby bella mushrooms, trimmed and quartered

¼ cup (60 milliliters) chicken stock, homemade or store-bought

One 15-ounce (425-gram) can cannellini beans, drained and rinsed

One 14.5-ounce (410-gram) can petite diced tomatoes with juice

½ cup (1.6 ounces/45 grams) finely chopped flat-leaf parsley

Salt and freshly ground black pepper

Freshly grated Parmesan cheese, for serving

Heat the olive oil in a large, heavy skillet over medium-high heat until shimmering. Add the onion, garlic, thyme, fennel seed, and sage and cook, stirring occasionally, for about 8 minutes or until the onion is soft and starting to brown.

Stir in the mushrooms and stock and simmer, covered, for 5 to 6 minutes or until the mushrooms have shrunk and released their juices. Add the beans, tomatoes, and parsley, then cover and return to a simmer over medium-low heat. Simmer for 10 minutes or until slightly thickened. Season with salt and pepper to taste.

Serve hot over brown rice or whole wheat pasta, or just in a bowl as a meatless stew. Top with grated Parmesan cheese.

Serves 4

Portland

Oregon, USA

This jewel of the Pacific Northwest is known for both warm, dry summers and wet, chilly winters—a climate that is ideal for chefs and food connoisseurs to get their hands on all sorts of fresh seafood from the coast as well as fresh produce sourced from the surrounding valleys. Markets are easy to find, and they supply culinary professionals and amateurs like me with the freshest of ingredients year-round. With our famous coffee culture and top-notch craft beer, we Portlanders like to think we’ve claimed a humble place on the food map.

Portland is a city with a mix of markets, cafés, restaurants, and artisans that seem able to satisfy all appetites and preferences. At food carts across the city, residents and visitors can also find street food of any type, ethnicity, or style they crave. As variable as the food are the people who stroll the streets of this city. It’s heaven for people-watching at local institutions like the Saturday Market or at a popular shop like Powell’s Books. The people here are kind in simple ways: waving pedestrians to cross the street, inviting you to pet their (also very kind) dogs, offering to fix a broken bike chain in exchange for—of course—home-roasted coffee beans.

We settled here as a team and quickly began meeting friends who have welcomed us and helped make this feel like home. While food carts and markets may have been the initial pull to Portland, it’s the people, like a few close friends you’ll meet in the following pages, that will keep us here for years to come.

Dusty Hume

{ Financial Analyst }

Oysters on the Grill

Fresh oysters in the shell

Tabasco sauce

Lemon wedges

Dusty: Make two to four oysters per person unless oysters are the main course, in which case everyone will want more. It’s easiest to grill about ten at a time, however, so unless you plan to stand at the grill for quite a while, you might want to make these one of several offerings at a meal.

Heat a gas grill to medium-high according to the manufacturer’s instructions.

Arrange 10 oysters convex side down on the grill and cook for 2 to 3 minutes. When the shells begin to open, use a cooking glove to steady one oyster, then gently pry it open with a shucking knife, trying to keep the oyster liquor from spilling out. Add a dash of Tabasco and a squeeze of lemon juice to the oyster. Repeat with the remaining oysters, then carefully cut the oysters from their shells, flip them over in the shells, and continue cooking for 2 to 4 minutes longer, until the flesh is firm. Serve immediately.

Steamed Mussels

4 tablespoons (2 ounces/60 grams) unsalted butter

2½ cups (600 milliliters) water

1 cup (240 milliliters) dry white wine

Juice of 4 lemons

1 sweet onion, such as Walla Walla, finely chopped

4 garlic cloves, chopped

½ cup (1.6 ounces/45 grams) flat-leaf parsley leaves, chopped

2 celery stalks, thinly sliced (optional)

40 mussels, scrubbed and debearded

Dusty: I like this dish because it isn’t chemistry. Just keep testing and tasting the mixture until it tastes like the flavorful broth it should be.

Melt the butter in a large, heavy saucepan over medium-high heat. Stir in the water, wine, and lemon juice and bring the mixture to a boil. Cook for 2 to 3 minutes or until the wine’s alcoholic smell has disappeared. Stir in the onion, garlic, parsley, and celery (if using).

Stir in the mussels. If they are not completely submerged, add more water to cover them by 1 inch (2.5 centimeters). Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes or until the shells open. Serve the mussels with some of the cooking liquid.

Serves 4

Alela Diane Menig

{ Singer/Songwriter }

Almond-Coconut Granola

3 cups (10½ ounces/300 grams) whole rolled oats

1 cup (6 ounces/170 grams) whole raw almonds, coarsely chopped

½ cup (2½ ounces/70 grams) whole flaxseeds

½ cup (1¾ ounces/50 grams) unsweetened shredded coconut

½ teaspoon ground cinnamon

⅓ cup (80 milliliters) vegetable oil

⅓ cup (4 ounces/115 grams) honey

¼ cup (60 milliliters) fresh orange juice

1 teaspoon (5 milliliters) vanilla extract

Alela: Top with whatever suits you. I enjoy mine with banana and almond milk and a cup of English Breakfast with honey on the side. It’s a perfect morning ritual.

Position a rack in the center of the oven and preheat the oven to 300°F (150°C).

Combine the oats, almonds, flaxseeds, coconut, and cinnamon in a large bowl. Whisk the oil, honey, orange juice, and vanilla in a medium bowl. Add the oil mixture to the oat mixture and stir until thoroughly combined.

Spread the granola on a baking sheet. Bake, stirring every 15 to 20 minutes, for 45 to 60 minutes or until golden and dry. Transfer the sheet to a rack and cool completely, about 30 minutes. The granola can be stored at room temperature for up to 2 weeks and frozen for up to 4 weeks.

Makes 6 cups/500 grams

Joy & Jay Fitzgerald

{ Calligrapher and Photographer }

Steel-Cut Irish Oatmeal with Peanut Butter, Honey, and Cinnamon

2 cups (480 milliliters) water

½ cup (3½ ounces/100 grams) John McCann’s Steel Cut Irish Oatmeal

1 tablespoon (0.56 ounce/15 grams) peanut butter

Honey

Ground cinnamon

Bring the water to boil in a small saucepan. Add the oatmeal and cook, stirring, until it begins to thicken. Reduce the heat to low and simmer for about 30 minutes or until thickened, stirring occasionally.

Pour the oatmeal into a bowl and stir in the peanut butter. Stir in honey and cinnamon to taste. Serve immediately.

Makes 1 serving

Spicy Fried Egg Topped with Avocado and Crumbled Feta

1 teaspoon coconut oil

1 large egg

Salt and freshly ground black pepper

½ avocado, pitted and sliced

Feta cheese, crumbled

Sriracha

Heat the oil in a small pan over medium-high heat until shimmering. Add the egg and season with salt and pepper. Cook for 3 to 6 minutes or until the egg white becomes opaque and the yolk sets to the desired doneness.

Transfer the egg to a plate, then top with the avocado and crumbled feta and sriracha to taste. Serve immediately.

Makes 1 serving

Hwe Dup Bap (Rice Mixed with Sashimi and Greens Topped with Red Pepper Sauce)

For the Sauce

½ cup (4 ounces/115 grams) red pepper paste (go-chu-jang)

2 tablespoons (30 milliliters) white vinegar

1 tablespoon (0.42 ounces/13 grams) sugar

For the Rice and Sashimi

3 cups (21 ounces/600 grams) cooked short-grain brown rice (from 1½ cups dry rice)

10 fresh perilla leaves, cut into thin strips

1 cup (1 ounce/30 grams) mixed microgreens

1 small cucumber (about 6 ounces/170 grams), seeded and thinly sliced

12 ounces (340 grams) sushi-grade raw hamachi (yellowtail), sliced ¼ inch (0.64 centimeter) thick

Dark sesame oil

For the Sauce

Combine the red pepper paste, vinegar, and sugar in a small bowl and mix until well combined.

For the Rice and Sashimi and Assembly

Divide the rice between two bowls. Top with the perilla leaves, microgreens, cucumber, and hamachi. Drizzle with 1 tablespoon (15 milliliters) of the sesame oil and 1 tablespoon (15 milliliters) of the sauce. Add more oil and sauce if desired. Serve with the sauce on the side or toss to combine.

Makes 2 servings

Rebekah & Wille Yli-Luoma

{ Coffee Roasters/Café Proprietors }

Pulla (Finnish Dessert Bread)

For the Dough

1¾ ounces (50 grams) fresh yeast

2 cups plus 2½ tablespoons (500 milliliters) whole milk, warmed to 95°F (35°C)

7 cups (35 ounces/1 kilogram) all-purpose flour, plus additional for dusting

1½ cups (10½ ounces/300 grams) granulated sugar

1 tablespoon (5 grams) cardamom seeds

1 teaspoon (6 grams) salt

12 tablespoons (6 ounces/170 grams) unsalted butter, softened

For the Filling

18 tablespoons (9 ounces/255 grams) unsalted butter, at room temperature

1 cup (7 ounces/200 grams) granulated sugar

1 tablespoon plus 2 teaspoons (15 grams) ground cinnamon

1 tablespoon (6 grams) freshly ground cardamom

1 large egg, beaten

Pearl sugar

For the Dough

Stir the yeast and milk together in a large bowl until the yeast is completely dissolved.

Stir in the flour, sugar, cardamom, and salt and mix until combined. Stir in the butter. Knead the dough until elastic and slightly sticky, about 15 minutes, by hand, 8 minutes with an electric mixer fitted with the dough hook. Return the dough to the bowl, cover it with a dish towel, and allow it to rise in a warm, draft-free place for 1 hour or until it doubles in size.

For the Filling and Baking

Meanwhile, combine the butter, granulated sugar, cinnamon, and cardamom in a medium bowl and mix until thoroughly combined.

Lightly dust a clean, dry work surface with flour. Turn the risen dough out and, with a floured rolling pin, roll it out into a 20-by-16-inch (50-by-38-centimeter) rectangle about ¼ inch (0.64 centimeter) thick. Spread the filling evenly over the dough, reaching all the way to the edges, then, beginning with a long side, roll the dough into a tight cylinder. Cut the cylinder into 16 triangles. Pick up the top point of the triangle and fold it toward the center. Press the point tightly into the center.

Line two baking sheets with parchment paper and arrange eight pulla on each sheet, spacing them about 2 inches (5 centimeters) apart. Cover them with a clean dish towel and allow them to rise in a warm, draft-free place for about 1 hour or until doubled in size.

Position two racks in the upper third and lower third of the oven and preheat the oven to 400°F (204°C). Brush the pulla with the beaten egg and sprinkle them with pearl sugar. Bake for 10 to 12 minutes or until golden brown and caramelized. Serve warm.

Makes 16 pulla

Home-Brewed Coffee

0.67 ounce (19 grams) roasted coffee

9 ounces (270 milliliters) filtered water, warmed to 203°F (95°C)

Wille: You will need an AeroPress, AeroPress filters, a coffee grinder (use only burr grinders), an instant-read thermometer, a scale, and a mug for this recipe.

Grind the coffee to a medium-fine grind.

Rinse a paper filter with hot water and place the coffee in the AeroPress. Add the water. Place the plunger on top of the upper chamber to stop the coffee from dripping through the filter. Allow to steep for about 2 minutes.

Remove the plunger and stir gently, then press down slowly (it should take 30 seconds).

Drink with the pulla (preceding recipe).

Makes 1 serving

Riley Messina

{ Florist }

Ciabbottola

½ cup (120 milliliters) extra-virgin olive oil

4 white onions (about 2 pounds/455 grams), cut into ¼-inch (0.64-centimeter) pieces

4 green bell peppers, cut into ¼-inch (0.64-centimeter) pieces

1 red bell pepper, cut into ¼-inch (0.64-centimeter) pieces

2 pounds (910 grams) zucchini, chopped into ¼-inch (0.64-centimeter) pieces

1 eggplant (about 1½ pounds/680 grams), chopped into ¼-inch (0.64-centimeter) pieces

4 large ripe tomatoes, coarsely chopped or crushed

2 teaspoons (0.4 ounce/12 grams) sea salt

4 large eggs

Fresh basil, thinly sliced

Parmigiano-Reggiano or pecorino Romano cheese, finely grated.

Riley: From the Molise region of Italy, ciabbottola means “fills the belly” and is a rustic brunch or lunch dish. To make it even heartier, you can add fresh Italian sausage: remove it from the casings and cook in step 2 along with the onions, breaking up the pieces while cooking.

Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.

Add the onions and green and red bell peppers and cook for 10 minutes or until the onions are soft and translucent. Stir in the zucchini, eggplant, tomatoes, and salt, then cover and reduce the heat to low. Simmer for 30 minutes.

Add the eggs and stir, gently and constantly, for about 6 minutes or until they are cooked through.

Sprinkle the ciabbottola with the basil and cheese. Serve.

Serves 4

Calamari Linguini

2 large Vidalia or other sweet onions, chopped

½ cup plus 2 tablespoons (150 milliliters) extra-virgin olive oil

1 pound (455 grams) cleaned squid (about 2½), with tentacles, cut into ½-inch (1.28-centimeter) rings

Sea salt

3 large ripe tomatoes, coarsely chopped or crushed

2 pounds (900 grams) linguini

Fresh basil, chopped

Hot red pepper flakes (optional)

Combine the onions and ½ cup (120 milliliters) of the olive oil in a large pot or Dutch oven. Arrange the squid in a single layer on top of the onions and cook, covered, over high heat for 10 minutes.

Stir in 1½ tablespoons (0.75 ounce/21 grams) salt, cover, and cook for 15 to 20 minutes over low heat, then stir in the tomatoes and continue cooking for 10 minutes.

Bring a large pot of water and 1 tablespoon (65 ounces/18 grams) salt to a boil over medium-high heat. Cook the pasta just until al dente, about 10 minutes, then drain and toss with the remaining 2 tablespoons (30 milliliters) olive oil. Transfer to a serving bowl.

Spoon the calamari over the pasta and sprinkle with basil and red pepper flakes, if using. Serve in shallow bowls.

Serves 8

Chris Siegel & Nolan Calisch

{ Organic Farmers }

Morning Melon

1 homegrown cantaloupe or muskmelon

Full-fat yogurt

Honey

On a warm summer morning, pick a melon from your garden, halve it, and spoon out the seeds. Fill it with yogurt (granola, too, if you like) and then drizzle honey over the whole deal. Sit in the sun and eat with a spoon.

Chris’s Fresh Chunky Salsa

4 medium ripe tomatoes, chopped

1 yellow onion, chopped

½ cup (0.8 ounce/20 grams) cilantro leaves

3 garlic cloves, minced

1 hot pepper, such as jalapeño or Serrano, ribs and seeds removed, chopped

1 tablespoon (15 milliliters) white vinegar

1 tablespoon (15 milliliters) fresh lemon juice

Salt and freshly ground black pepper

Chris: Add fresh seasonal ingredients, such as husk cherries, to this salsa if you like.

Reserve half of the tomatoes and onion. Pulse the remaining half of the tomatoes and onion with the cilantro, garlic, hot pepper, vinegar, and lemon juice in a food processor to the desired smoothness. Stir in the reserved tomatoes and onion, season with salt and black pepper to taste, and serve.

Makes 6 cups

Andrew & Carissa Gallo

{Filmmaker and Photographer }

Vanilla, Lavender, and Earl Grey Chocolate Pudding with Sea Salt

1 tablespoon (0.14 ounce/4 grams) loose Earl Grey tea

1 tablespoon (0.07 ounce/2 grams) dried edible lavender flowers

¼ cup (60 milliliters) boiling water

10½ ounces (300 grams) bittersweet (60 to 70% cacao) chocolate, finely chopped

2 tablespoons (30 milliliters) vanilla extract

1 cup (240 milliliters) heavy cream

Sea salt

Lightly sweetened whipped cream

Dried edible lavender flowers

Steep the tea and lavender in the water for 5 minutes. Strain the mixture through a fine-mesh sieve into a large bowl. Press on the solids to release any liquid, then discard the solids.

Add the chocolate and vanilla to the tea mixture, stirring until the chocolate begins to melt.

Bring the cream to a boil in a small saucepan over medium-high heat and immediately pour it into the chocolate mixture, stirring until completely melted and smooth. Stir in 1½ teaspoons (9 grams) salt.

Pour the mixture into 4 to 6 ramekins or coffee cups. Press a piece of plastic wrap directly onto each of the pudding surfaces and refrigerate for about 2 hours or until chilled and set.

To serve, top with lightly sweetened whipped cream and sprinkle with dried lavender and sea salt.

Serves 4 to 6

Laura Dart

{ Photographer }

Sweet Potato–Mushroom Tacos with Spiced Almond Sauce

For the Sauce

1 large head of garlic

½ cup (120 milliliters) olive oil

Salt and freshly ground black pepper

¾ cup (5¼ ounces/150 grams) sliced almonds

¾ cup (3 ounces/85 grams) pumpkin seeds

1 shallot, minced

¼ teaspoon smoked paprika

¼ teaspoon ground coriander

¼ cup (60 milliliters) vegetable stock, plus additional as needed

Grated zest of 1 lemon

¼ cup (60 milliliters) canola oil

For the Tacos

2 sweet potatoes (about 22 ounces/620 grams), scrubbed and cut into ½-inch (1.28-centimeter) pieces

Large pinch of ground cinnamon

Large pinch of ground cumin

Pinch of cayenne

¼ cup (60 milliliters) olive oil

Salt and freshly ground black pepper

1 tablespoon (0.5 ounce/14 grams) unsalted butter

10 ounces (280 grams) mushrooms, such as cremini or shiitake, cleaned and sliced

3 garlic cloves, minced

1½ cups (1½ ounces/45 grams) flat-leaf parsley, chopped

Twelve 6-inch (15.24-centimeter) corn tortillas

Cilantro leaves

Pumpkin seeds, chopped

For the Sauce

Position a rack in the center of the oven and preheat the oven to 400°F (204°C). Cut the garlic in half, drizzle it with 3 tablespoons (45 milliliters) of the olive oil, and season the cut sides with salt. Press the garlic halves together, wrap them in foil, and roast for 1 hour or until the cloves are golden and soft. Transfer the foil packet to a rack; reserve. Turn off the oven.

Combine the almonds and pumpkin seeds in a medium bowl and add enough boiling water to cover by 1 inch (2.5 centimeters). Allow to soak for 10 minutes, then drain.

Heat 1 tablespoon (15 milliliters) olive oil in a small skillet over medium-high heat until shimmering. Cook the shallot, paprika, coriander, and a pinch of salt for 5 minutes, stirring occasionally, or until the shallot mixture is soft and translucent. Transfer the shallot mixture to a food processor.

Squeeze the garlic from the skin into the food processor. Add the almonds, pumpkin seeds, vegetable stock, and lemon zest and pulse until the mixture is creamy. With the mixer running, pour the remaining ¼ cup (60 milliliters) olive oil and the canola oil through the feed tube and continue to process until the oils are completely incorporated. Season with salt and pepper; reserve.

For the Tacos

Position a rack in the center of the oven and preheat the oven to 400°F (204°C).

Toss the sweet potatoes with the cinnamon, cumin, and cayenne on a foil-lined baking sheet. Drizzle them with 3 tablespoons (45 milliliters) of the olive oil and season with salt and pepper. Cook for 40 minutes or until tender. Transfer to a rack and cover loosely with foil.

Melt the butter in a large skillet over medium-high heat. Add the remaining 1 tablespoon (15 milliliters) olive oil and the mushrooms and season with salt and pepper. Cook for about 3 minutes, stirring occasionally, or until the mushrooms begin to release liquid. Stir in the garlic and continue cooking, stirring occasionally, for about 5 minutes or until the mushrooms are golden. Stir in the parsley and remove from the heat.

Cook the tortillas directly on the stovetop flame for 30 seconds per side. Wrap them in a clean dish towel to keep them warm. Alternatively, heat a large skillet over medium-high heat and cook the tortillas for 1 minute per side or until warmed through and slightly crisped.

To assemble the tacos, fill each tortilla with sweet potatoes and mushrooms, then top with cilantro leaves and pumpkin seeds. Serve with the spiced almond sauce.

Serves 4

Doug & Paige Bischoff

{ Entrepreneurs }

Rosemary Garlic Bread

1 large head of garlic

½ cup (120 milliliters) extra-virgin olive oil, plus additional for brushing and serving

Salt

2 teaspoons (0.16 ounce/4.6 grams) sugar

1½ teaspoons (0.19 ounce/5.5 grams) active dry yeast

1 cup (240 milliliters) water, warmed to 110°F (43°C)

3 to 4 cups (18 to 24 ounce/ 510 to 680 grams) wheat (bread) flour

2 tablespoons (6 grams) minced fresh rosemary

½ teaspoon dried oregano

Freshly ground black pepper

Coarse sea salt

Balsamic vinegar

Doug & Paige: Serve this bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar.

Position a rack in the center of the oven and preheat the oven to 400°F (204°C). Cut the garlic in half, drizzle it with 3 tablespoons (45 milliliters) of the olive oil, and season the cut sides with salt. Press the garlic halves together, wrap them in foil, and roast for 1 hour or until the cloves are golden and soft. Transfer the foil packet to a rack; reserve. Turn off the oven.

Combine the sugar and 2 teaspoons (12 grams) salt in a large bowl. Stir in the yeast and water and allow the mixture to stand until it foams, about 10 minutes. Stir in 3 tablespoons (45 milliliters) olive oil and 3 cups (510 grams) of the flour. Turn the mixture out onto a clean work surface and knead the dough for about 10 minutes or until elastic and slightly sticky. (If using a stand mixer, fit it with the dough hook and knead the dough on medium speed for about 6 minutes, until it is elastic and slightly sticky.) If the dough is too sticky, add more flour, 2 tablespoons (18 grams) at a time, kneading in between additions.

Add 1 tablespoon (3 grams) rosemary, the oregano, and ¼ teaspoon pepper, then knead for another 5 minutes. Squeeze the cloves out of the garlic skin and gently knead them into the dough for about 1 minute or until combined. Shape the dough into a ball. Brush a large bowl with the remaining 2 tablespoons (30 milliliters) olive oil, place the dough inside, and turn it over several times until coated with oil. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm, draft-free place for 1 hour or until doubled in size.

After the dough has risen, punch it down and shape it into a round loaf. Using a sharp knife, make a crisscross design on top. Place the loaf on an oiled baking sheet, then cover it with a large bowl. Allow the dough to rise in a warm, draft-free place for 1 hour or until doubled in size.

Preheat the oven to 375°F (190°C). Brush the loaf lightly with olive oil, then sprinkle it with the sea salt and the remaining 1 tablespoon (3 grams) rosemary. Bake for 15 minutes, then spray the loaf with water and continue baking for 15 minutes. Increase the oven temperature to 425°F (218°C), spray the loaf with water once again, and bake for 5 minutes longer or just until the top is golden brown. Transfer the baking sheet to a rack and cool for 10 minutes. Serve with olive oil, balsamic vinegar, and pepper. The bread is best eaten the day it is made.

Note: You’ll need a spray bottle filled with water for this recipe.

Makes 1 loaf

Julie Pointer

{ Curator }

Sweet Potato–Apple Salad

For the Salad

1 sweet potato (about 11 ounces/310 grams), scrubbed and sliced crosswise ¼ inch (0.64 centimeter) thick

3 tablespoons (45 milliliters) olive oil

3 tablespoons (45 milliliters) pure maple syrup

1 teaspoon (3 grams) ground cinnamon

Coarse sea salt and freshly ground black pepper

½ yellow onion, sliced ¼ inch (0.64 centimeter) thick

For the Dressing

1½ tablespoons (22.5 milliliters) olive oil

Juice of ½ lemon

1 garlic clove, minced

Honey

Coarse sea salt and freshly ground black pepper

4 cups (4 ounces/115 grams) mixed salad greens, spinach, or kale

1 apple, cored and sliced ¼ inch (0.64 centimeter) thick

¼ cup (1 ounce/30 grams) walnuts, chopped

¼ cup (1 ounce/30 grams) pecans, chopped

¼ cup (1 ounce/30 grams) roasted pumpkin seeds

6 ounces (170 grams) goat cheese, crumbled

Position a rack in the center of the oven and preheat the oven to 375°F (190°C).

Toss the sweet potato slices with 2 tablespoons (30 milliliters) of the olive oil, 2 tablespoons (30 milliliters) of the maple syrup, and the cinnamon on a foil-lined baking sheet. Season with salt and pepper.

Roast for about 40 minutes or until tender and golden, turning the potatoes over halfway through the cooking time. Transfer the sheet to a rack and cool the potatoes for about 15 minutes.

Meanwhile, heat the remaining 1 tablespoon (15 milliliters) olive oil in a large skillet over medium-high heat until shimmering. Add the onion and the remaining 1 tablespoon (15 milliliters) syrup and cook, stirring occasionally, for 5 to 7 minutes or until softened and caramelized.

For the Dressing and Assembly

Whisk the olive oil, lemon juice, garlic, and 1 teaspoon (7 grams) honey together in a small bowl. Season with salt, pepper, and additional honey to taste.

Toss the greens, apple slices, sweet potatoes, onions, nuts, seeds, and cheese together in a salad bowl. Season with salt and pepper to taste. Add the dressing and toss to coat. Serve.

Notes: Turn this salad into a heftier dish by mixing in slices of cooked chicken. To maximize flavor, add the chicken to the skillet after the onions have been cooked.

For a heftier but still vegetarian salad, serve with cooked quinoa.

Serves 2

Oatmeal Chocolate Chip Cookies

Adapted from Annie’s Oatmeal Cookies

1 cup (8 ounces/230 grams) packed dark brown sugar

1 cup (7 ounces/200 grams) granulated sugar

1 cup (8 ounces/230 grams) organic vegetable shortening, at room temperature

1 teaspoon (5 milliliters) vanilla extract

1 teaspoon (6 grams) salt

1 teaspoon (3 grams) baking soda

2 large eggs, beaten and at room temperature

1½ cups (7½ ounces/210 grams) all-purpose flour

3 cups (10½ ounces/300 grams) whole rolled oats

1 cup (12 ounces/340 grams) semisweet or bittersweet chocolate chips

Combine the sugars and shortening in a large bowl and mix until smooth and creamy. Add the vanilla, salt, baking soda, and eggs and mix until just combined.

Stir in the flour, oats, and chocolate chips. Cover the bowl with plastic wrap and refrigerate for about 1 hour or until the dough is chilled and firm.

Position a rack in the center of the oven and preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

Using a small ice cream scoop with a release mechanism or a 2-tablespoon (30-milliliter) measure, scoop the dough out into balls and place them on the prepared baking sheets about 1 inch (2.5 centimeters) apart. Press the dough down gently with your fingertips.

Bake for 10 to 12 minutes, rotating and alternating the sheets halfway through the baking time, until the cookie edges begin to brown. Immediately remove the sheets from the oven and rap them sharply on a counter.

Transfer the sheets to a rack and cool the cookies on the sheets for 5 minutes. With a spatula, transfer the cookies to the rack and cool completely, about 30 minutes. Serve or store in an airtight container for up to 3 days.

Notes: The organic shortening may be replaced with a blend of equal amounts of organic shortening and butter. Do not replace the full amount of shortening with butter as it will alter the cookies’ texture.

Half a cup of the all-purpose flour may be replaced with ½ cup whole wheat flour.

Mixing the dough by hand is a must—using an electric mixer changes the consistency of these cookies.

Makes about 3 dozen cookies

Suzanne Fuoco

{ Jam Maker }

Sir Isaac’s Folly (Spiced Apple Chutney)

1 cup (240 milliliters) apple cider vinegar

6 baking apples, peeled, cored, and cut into ½-inch (1.28-centimeter) pieces (see Notes)

2 cups (16 ounces/455 grams) packed light brown sugar

1 yellow onion, finely chopped

1 cup (5 ounces/142 grams) dried cranberries or golden raisins (see Notes)

2 ounces (60 grams) fresh ginger, peeled and grated

3 garlic cloves, minced

1 tablespoon (0.35 ounce/10 grams) black mustard seeds

2 teaspoons (0.2 ounce/6 grams) mild curry powder

1 teaspoon (0.2 ounce/6 grams) salt

1 teaspoon (0.1 ounce/3 grams) ground allspice

Combine the vinegar, apples, sugar, onion, cranberries, ginger, and garlic in a large saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium-low and simmer for 30 to 35 minutes or until the apples are softened, stirring occasionally.

Stir in the mustard seeds, curry powder, salt, and allspice and simmer for 15 minutes, stirring occasionally.

The chutney may be refrigerated in an airtight container and stored for up to 3 weeks. Alternatively, spoon the chutney into sterilized ½-cup (120-milliliter) pickling jars and process them for longer storage, up to 1 year.

Notes: To prevent the apples from oxidizing, first pour the vinegar into the saucepan and add the apples as soon as you dice them.

You can use a combination of dried cranberries and golden raisins in this recipe.

Makes about 3 cups/710 milliliters

Roasted Pork Loin and Apple Chutney

Two 1- to 1¼-pound (455- to 570-gram) pork tenderloins

½ cup (120 milliliters) apple cider

½ cup (120 milliliters) dry red or white wine

1 cup (240 milliliters) Sir Isaac’s Folly apple chutney (preceding recipe)

4 garlic cloves, chopped

2 tablespoons (0.2 ounce/5 grams) fresh thyme leaves, plus additional for garnish

Salt and freshly ground black pepper

3 tablespoons (45 milliliters) olive oil

Suzanne: This is a great autumn meal served with mashed sweet potatoes or yams and a green salad with pears—and it’s pretty too!

Rinse the pork and pat dry thoroughly with paper towels. Arrange the tenderloins in a shallow baking pan.

Stir the cider, wine, chutney, garlic, and thyme together and pour the mixture over the pork. Cover the pan with plastic wrap and allow to marinate at room temperature for at least 1 hour and up to 3 hours.

Position a rack in the center of the oven and preheat the oven to 375°F (190°C).

Remove the pork from the marinade (reserve the marinade) and season with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until just smoking. Cook the tenderloins for about 6 minutes or until well browned on all sides.

Pour the reserved marinade over the pork and transfer to the oven. Roast, basting occasionally, for about 20 minutes or until an instant-read thermometer inserted in the thickest part of the tenderloins registers 145°F (63°C ) for medium doneness. Transfer the pork to a cutting board, cover loosely with foil, and allow to rest for 5 minutes. Slice the pork and serve with the pan juices. Garnish with thyme sprigs.

Serves 6

The Wandering Table

We have highlighted a few of our favorite places in this book, but the collection certainly is not all-inclusive. It was tempting to explore the following places in much more detail, but to spare your cookbook shelf some space and weight we’ve featured only those individuals we simply couldn’t leave out. Among those we visited were my mother and grandma in Alberta, Canada, to learn my favorite childhood recipes directly from the source.

The best part of working on Kinfolk has been being welcomed into a broad community of artists and contributors and learning from their experience and diversity of traditions. The scope of our coverage was of course limited for this book, but the Kinfolk table is shared by many others in cities we have not yet visited. I hope that by spending time with each story and profile in this book you are encouraged to try a new recipe and adopt a new, simplified way of entertaining your own friends and thereby become part of the wandering table as well.

Sarah & David Winward

{ Florist and Law Office Manager }

Salt Lake City, Utah

Winter Wilted Greens and Potato Soup

3 tablespoons (45 milliliters) olive oil

1 yellow onion, thinly sliced

6 cups (1.4 liters) vegetable stock

2 garlic cloves, minced

1 pound (455 grams) red potatoes, scrubbed and cut into ½-inch (1.28-centimeter) pieces

1 small bunch of fresh dill, chopped

Salt and freshly ground black pepper

3 red chard leaves, torn into small pieces

3 lacinato kale leaves, torn into small pieces

2 cups (about 12 ounces/340 grams) shredded cooked chicken (optional)

Juice of ½ lemon

Heat 2 tablespoons (30 milliliters) of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring and adding small amounts of the stock to help steam the onion, for 5 minutes or until the onion is soft and translucent. Add the garlic and cook, stirring, for 1 minute or until fragrant.

Stir in the remaining stock, the potatoes, dill, 1 teaspoon (6 grams) salt, and ½ teaspoon pepper, and simmer over medium-low heat until just tender.

Heat the remaining 1 tablespoon (15 milliliters) olive oil in a medium skillet over medium heat until shimmering. Add the chard and kale and cook, stirring, for about 3 minutes or until wilted. Stir them into the pot.

Add the chicken, if using, and heat through, then season the soup with salt and pepper to taste and add the lemon juice. Serve.

Serves 4

Summer Squash and Tomato Salad

3 tablespoons (45 milliliters) extra-virgin olive oil

3 summer squash (about 24 ounces/680 grams), sliced lengthwise ¼ inch (0.64 centimeter) thick (see Note)

1 tablespoon (0.1 ounce/3 grams) fresh thyme leaves

Salt and freshly ground black pepper

Kernels from 1 ear corn

2 radishes, sliced ⅛ inch (0.32 centimeter) thick (see Note)

3 cups cherry tomatoes (about 3 ounces/90 grams), halved

4 cups (4 ounces/115 grams) arugula

1 cup (2 ounces/60 grams) shaved pecorino Romano cheese

Balsamic vinegar (optional)

Light salad dressing of choice (optional)

Heat 2 tablespoons (30 milliliters) of the olive oil in a large skillet over medium-high heat until shimmering. Cook the squash, stirring carefully, adding the thyme and seasoning with salt and pepper, for 3 to 4 minutes or until tender. Transfer the squash to a salad bowl.

Heat the remaining 1 tablespoon (15 milliliters) olive oil in the skillet over medium-high heat until shimmering. Add the corn and season with salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until tender and beginning to brown. Scrape the corn into the salad bowl.

Add the radishes, tomatoes, arugula, and cheese to the salad bowl and toss gently to combine, being careful not to tear the squash ribbons. Drizzle with balsamic vinegar or dressing if desired. Serve.

Note: A mandoline is the most efficient tool for thinly slicing vegetables. If you don’t have one, use a very sharp chef’s knife.

Serves 4 to 6 as a side dish

Vera Williams

{ Mother/Home Cook }

Magrath, Alberta, Canada

Vera’s Buns

1½ tablespoons (0.6 ounce/16.5 grams) active dry yeast

2½ cups (600 milliliters) water, warmed to 110°F/45°C

½ cup plus ½ teaspoon (7 ounces/102 grams) sugar

3 tablespoons (45 milliliters) vegetable oil

1½ teaspoons (9 grams) salt

5 cups (25 ounces/710 grams) all-purpose flour, plus additional for mixing the dough

Vera: I worked at perfecting a bun recipe years ago, and now I am known for “Vera’s Buns.” I am asked to bring my buns to every event or dinner we are invited to. I have taught many bun classes to women who want to know how I make them. I share my recipe often and am asked by friends if they can come over and watch the process. The joke in our extended family gatherings is that everyone loves Vera’s Buns. I am always flattered. It never gets old.

Stir the yeast, ½ cup (120 milliliters) of the water, and ½ teaspoon of the sugar together in a small bowl and allow the mixture to stand until it foams, about 10 minutes.

Fit a stand mixer with the dough hook. In the bowl of the stand mixer, stir together the remaining 2 cups (480 milliliters) water, the remaining ½ cup (100 grams) sugar, the oil, and the salt until the sugar is completely dissolved. Add 2 cups (480 grams) of the flour and mix on low speed until just incorporated. Add the yeast mixture and continue mixing until combined.

Add the remaining 3 cups (426 grams) flour, ½ cup (71 grams) at a time, mixing to incorporate between additions. Increase the mixer speed to medium and knead for 6 to 8 minutes or until the dough is elastic and slightly sticky. The dough should pull away from the sides of the bowl; if it does not, add more flour, 2 tablespoons (18 grams) at a time.

Shape the dough into a ball, return it to the bowl, cover it with a dish towel, and allow it to rise in a warm, draft-free place for about 1 hour or until it doubles in size.

Punch down the dough and move it to a work surface. Cut the dough into 2-inch (5-centimeter) pieces and shape them between your palms to form balls. Arrange them about 2 inches (5 centimeters) apart on two baking sheets, cover them with clean dish towels, and allow them to rise in a warm, draft-free place for about 1 hour or until they double in size.

Position a rack in the upper third of the oven and one in the lower third and preheat the oven to 350°F (177°C). Bake the buns for about 20 minutes or until golden, rotating and alternating the sheets halfway through the baking time. Transfer the sheets to racks and cool the buns for about 10 minutes. Serve. The buns can be stored in an airtight container for 3 or 4 days or frozen for up to 1 month. Reheat in a 350°F/177°C oven.

Makes 20 to 24 buns

Almond Sugar Cookies

For the Cookies

6 cups (30 ounces/850 grams) all-purpose flour, plus additional for dusting

2 tablespoons (0.6 ounce/6 grams) baking powder

1 teaspoon (0.2 ounce/6 grams) salt

2 cups (4 sticks/455 grams) unsalted butter, at room temperature

2 cups (14 ounces/400 grams) sugar

4 large eggs

½ cup (120 milliliters) milk

2 teaspoons (0.3 ounce/10 milliliters) almond extract

For the Icing

3 cups (12½ ounces/360 grams) confectioners’ sugar

4 ounces (115 grams) cream cheese, at room temperature

4 tablespoons (2 ounces/60 grams) unsalted butter, at room temperature

1 teaspoon (5 milliliters) almond extract

Whole milk, as needed

For the Cookies

Position a rack in the upper third of the oven and one in the lower third and preheat the oven to 350°F (177°C).

Mix the flour, baking powder, and salt in a bowl and set aside.

Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed. Combine the milk and almond extract in a liquid measuring cup.

Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk. Gather the dough into two balls, wrap them in plastic wrap, and refrigerate for 1 hour or until thoroughly chilled.

Lightly dust a clean, dry work surface with flour. Working with one ball of dough at a time, roll out the dough ¼ inch (0.63 centimeter) thick. Stamp out cookies with a 2-inch (5-centimeter) cookie cutter or drinking glass. Alternatively, stamp the dough out with decorative cookie cutters.

Line two baking sheets or cookie sheets with parchment paper. Arrange the cookies on the prepared sheets, about 1½ inches (3.8 centimeters) apart. Bake for 8 to 10 minutes, rotating and alternating the sheets halfway through the baking time, or until the edges begin to turn golden. Transfer the sheets to racks and cool on the sheets for 5 minutes. With a spatula, transfer the cookies to the racks and cool completely, about 1 hour.

Repeat the baking procedure with the remaining dough. The cooled cookies may be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

For the Icing

Beat the confectioners’ sugar, cream cheese, butter, and almond extract in a bowl with an electric mixer on low speed until combined. Increase the speed to medium and beat until light and fluffy, about 3 minutes. Whisk in the milk 1 tablespoon (15 milliliters) at a time until the consistency is spreadable.

Spread the icing on the cooled cookies with a small offset spatula or the back of a teaspoon. Allow to set for 10 minutes and serve.

Makes about 80 cookies

Alice Gao

{ Photographer }

New York, New York

Tea-Smoked Eggs

12 large eggs

Two 8-inch (20-centimeter) square sheets dried lotus leaves (about 0.42 ounce/12 grams)

3 star anise pods

One cinnamon stick

2 tablespoons (30 milliliters) dark soy sauce

1 tablespoon (0.6 ounce/18 grams) salt

Place the eggs in a large saucepan and add enough water to cover by 2 inches (5 centimeters), bring to a boil over medium-high heat, and cook for 1 minute. Remove the pan from the heat and allow the eggs to sit for 10 minutes.

Remove the eggs from the pan with a slotted spoon and reserve the water. Gently crack the shells all over with the back of a spoon.

Push one of the lotus leaves to the bottom of the pan with a cooking spoon, than add the star anise, cinnamon, soy sauce, and salt. Return the eggs to the pan and cover with the remaining lotus leaf. Bring the eggs to a boil over medium-high heat, then reduce the heat to low and simmer for 45 minutes.

Cool the water and eggs to room temperature, then refrigerate until thoroughly chilled, at least 8 hours. Peel the eggs and serve.

Makes 1 dozen eggs

Blueberry Scones

Recipe adapted from Martha Stewart

2 cups (10 ounces/280 grams) all-purpose flour, plus additional for dusting

3 tablespoons (1.3 ounces/38 grams) sugar, plus additional for sprinkling

1 tablespoon (0.3 ounce/9 grams) baking powder

½ teaspoon salt

¼ cup plus 2 tablespoons (3 ounces/90 grams) unsalted butter, cut into small pieces and chilled

1 cup (5½ ounces/160 grams) fresh blueberries

Grated zest of 1 lemon

2 large eggs

⅓ cup (80 milliliters) heavy cream, plus additional for brushing

½ teaspoon vanilla extract

Position a rack in the center of the oven and preheat the oven to 400°F (204°C).

Sift the flour, sugar, baking powder, and salt into a large bowl. Using two knives, cut the butter into the flour mixture until it resembles small peas. Stir in the blueberries and lemon zest.

Whisk the eggs in a liquid measuring cup until well beaten, then whisk in the cream and vanilla.

Stir the egg mixture into the flour mixture with a fork, mixing just until combined. The mixture should look shaggy.

Lightly dust a clean, dry work surface with flour. Turn the dough out and knead it just until combined. Shape the dough into a 6-inch (15-centimeter) square. Cut the dough into four 3-inch (7.5-centimeter) squares, then cut the squares diagonally into eight triangles.

Arrange the scones on a parchment-paper-lined baking sheet. Brush the tops with cream and sprinkle them with sugar.

Bake for 16 to 18 minutes or until the tops are golden brown. Transfer the sheet to a rack and cool for about 5 minutes. Serve warm.

Makes 8 scones

Athena Calderone

{ Interior Designer }

Amagansett, New York

Cedar-Plank-Grilled Halibut with Herb Pesto Salad

For the Pesto

1 cup (1 ounce/30 grams) fresh basil leaves

2 garlic cloves, peeled

Kosher salt and freshly ground black pepper

½ cup (120 milliliters) extra-virgin olive oil, plus additional as needed

Grated zest and juice of 1 lemon

For the Halibut and Salad

4 ears corn, husked

1½ cups (4½ ounces/130 grams) fresh or frozen peas

2 pounds (910 grams) fresh halibut, cut into 4 fillets

2 tablespoons (30 milliliters) extra-virgin olive oil

Salt and freshly ground black pepper

1 bunch of frisée, rinsed and dried

1 small red onion, thinly sliced into half-moons

1 pint (about 12 ounces/310 grams) cherry or grape tomatoes, halved

Athena: This halibut was inspired by a similar dish I had at Little Owl in New York years ago, and it truly represents summer to me. With its clean, vibrant flavors and abundance of the season’s best veggies, this dish packs a punch of flavor with fresh herbs and the brightness of lemons. It’s perfect for either lunch or dinner and for guests. The cedar planks give the fish a wonderful woodsy flavor and keep the fish incredibly moist.

For the Pesto

In a food processor, pulse the basil, garlic, ½ teaspoon salt, ½ teaspoon pepper, and the ½ cup (120 milliliters) olive oil until finely chopped. Transfer the pesto to a medium bowl and stir in the lemon zest and juice. Stir in additional oil, 1 tablespoon (15 milliliters) at a time, to adjust the consistency as desired. Season with additional salt and pepper to taste.

For the Halibut and Salad

Soak a cedar plank about 15 by 6 inches (38 by 15 centimeters) in cold water for 1 hour prior to using. Light a charcoal grill and allow the coals to turn ashy and white. If using a gas grill, heat to high according to the manufacturer’s instructions.

Meanwhile, bring a large pot of water to a boil over high heat. Add the corn and cook just until tender, about 2 minutes, then transfer to a large plate. When the corn is cool enough to handle, scrape off the kernels with a sharp knife.

Return the water to a boil and cook the peas just until tender, 1 to 2 minutes. Transfer them to a salad bowl with a slotted spoon.

Drizzle the fish with the oil and season it with salt and pepper to taste. Set aside.

Set the soaked cedar plank on the grill and heat for 2 minutes. Arrange the fillets on the plank, close the grill, and cook until they are opaque and cooked through, 8 to 10 minutes.

Meanwhile, add the frisée, onion, corn kernels, and tomatoes to the salad bowl and toss to combine. Add two-thirds of the pesto and toss once again to coat. Season with salt and pepper to taste.

Divide the salad among four plates and top each with one piece of halibut. Drizzle the remaining pesto over the fish. Serve immediately.

Notes: The pesto can also be made with a combination of herbs.

To enhance the basil flavor, add a handful of torn basil leaves to the salad.

Serves 4

Sugar Snap Peas with Fresh Mint and Whipped Ricotta

1 pound (455 grams) fresh sugar snap peas, strings removed

¾ cup (6¾ ounces/190 grams) whole-milk ricotta

4 scallions, white and pale green parts only, thinly sliced

2 tablespoons (30 milliliters) extra-virgin olive oil

1 tablespoon (15 milliliters) fresh lemon juice

½ cup (½ ounce/15 grams) fresh mint leaves, thinly sliced

Maldon sea salt

Athena: My son could eat this dish daily . . . as could the entire family. Once spring arrives, snap peas are in abundance at the farm stands and soooo fresh and yummy!

Bring a small pot of water to a boil over medium-high heat. Fill a large bowl with equal parts ice cubes and cold water to make an ice bath.

Blanch the peas until they turn bright green, about 1 minute, then drain them and drop them into the prepared ice bath.

Meanwhile, pulse the ricotta in a food processor until it’s smooth and creamy.

Drain the peas and pat them dry. Toss them in a large bowl with the scallions, olive oil, and lemon juice.

Dollop one-quarter of the whipped ricotta on each of four plates. Top the ricotta with the peas, then sprinkle them with the mint and salt. Serve immediately.

Serves 4 as an appetizer

Frances Palmer

{ Ceramicist }

Weston, Connecticut

Perfect Roast Chicken

One 3½- to 4-pound (1.6- to 1.8-kilogram) whole chicken, preferably organic

3 tablespoons (42 grams) unsalted butter

Kosher salt and freshly ground black pepper

½ lemon

½ pear

3 garlic cloves, peeled

1 small bunch of fresh herbs such as sage, rosemary, and tarragon

1½ teaspoons (0.15 ounce/4.5 grams) paprika

3 medium russet potatoes (about 24 ounces/680 grams), scrubbed and cut into 1½-inch (4-centimeter) pieces

2 large yellow onions, peeled and quartered

1 pound (455 grams) seasonal vegetables, peeled and cut into 1½-inch (4-centimeter) pieces

3 tablespoons (45 milliliters) olive oil

Position a rack in the center of the oven and preheat the oven to 400°F (204°C).

Wash the chicken inside and out under cold running water, then thoroughly pat it dry with paper towels. Rub the cavity with 1 tablespoon (14 grams) of the butter, ½ teaspoon salt, and ½ teaspoon pepper, then insert the lemon, pear, garlic, and herbs.

Combine 1 teaspoon (6 grams) salt, ½ teaspoon pepper, and the paprika in a small bowl and rub the mixture all over the chicken. Tuck the wings behind the chicken. Tie the drumsticks together with kitchen twine. Arrange the chicken breast side up in a 12-inch (30-centimeter) seasoned cast-iron skillet. Cut the remaining 2 tablespoons (28 grams) butter into small pieces and scatter them over the chicken.

Arrange the potatoes, onions, and vegetables around the chicken. Drizzle the olive oil over the vegetables and season them with salt and pepper.

Roast the chicken for 1½ to 2 hours or until a thermometer inserted in the breast registers 150°F (66°C). Transfer the chicken to a carving board and allow to rest for 10 to 15 minutes prior to carving.

Meanwhile, skim off the excess fat from the skillet and serve the chicken and vegetables together with the pan juices.

Notes: An apple or pitted peach half can be added to the chicken cavity instead of the pear.

The russet potatoes may be replaced with sweet potatoes.

Save all leftover bones and vegetables for a beautiful stock.

Serves 4

Butterscotch Pudding

6 large egg yolks, at room temperature

2 cups (480 milliliters) heavy cream

1 cup (240 milliliters) whole milk

¼ cup (2 ounces/60 grams) firmly packed dark brown sugar

½ cup (3½ ounces/100 grams) granulated sugar

¼ cup (60 milliliters) water

1 teaspoon (5 milliliters) vanilla extract

½ teaspoon kosher salt

Whipped cream, for serving (optional)

Position a rack in the center of the oven and preheat the oven to 300°F (149°C). Place a clean dish towel in the bottom of a roasting pan.

In a large bowl, whisk the egg yolks until smooth; set aside.

In a medium heavy saucepan, bring the cream, milk, and brown sugar to a simmer over medium-high heat, stirring until the sugar is completely dissolved. Remove the pan from the heat and cover to keep warm.

In a large heavy saucepan, bring the granulated sugar and water to a simmer over medium-high heat, stirring until the sugar is completely dissolved. Increase the heat to high and boil, swirling the pan occasionally, until the mixture turns dark amber and just begins to smoke, 5 to 7 minutes. Immediately pour in the cream mixture in a slow steady stream. Be careful—the mixture will bubble and sputter aggressively (which is why a large pan is important; it will overflow in a pan with low sides). Once the bubbling and sputtering have subsided, stir the mixture over medium heat until smooth.

Wrap a damp towel around the base of the egg yolk bowl to keep it steady. In a very slow, steady stream, whisk in the caramel mixture. Stir in the vanilla and salt. Strain the mixture into a large bowl and divide it among six 6-ounce (180 milliliter) ramekins or ovenproof teacups. (Alternatively, this can be made in a 2-quart/1.89-liter baking dish; increase the baking time to 2 hours.)

Set the ramekins in the prepared roasting pan and place it in the oven. Pour enough hot water into the pan to reach about halfway up the sides of the ramekins. Cover the roasting pan with foil and bake until the puddings tremble slightly in the center when shaken gently, about 1 hour. Transfer the roasting pan to a rack, remove the foil, and cool the puddings completely in the water.

Refrigerate the puddings until well chilled, at least 2 hours and for up to a day. Serve with whipped cream if desired. The pudding may be prepared a day in advance and kept in the refrigerator.

Serves 6

Sara & Hugh Forte

{ Food Writer/Recipe Developer and Photographer }

Dana Point, California

Chocolate Chip–Banana Pancakes

1 large egg

1 overripe banana, mashed

½ cup (120 milliliters) whole milk or nondairy milk

2 tablespoons (30 milliliters) fresh lemon or orange juice

1 tablespoon (½ ounce/14 grams) unsalted butter, melted, plus additional for greasing the griddle

1 teaspoon (5 milliliters) vanilla extract

½ cup (2½ ounces/70 grams) oat, all-purpose, or whole wheat pastry flour

½ cup (2 ounces/60 grams) almond meal

1½ tablespoons (¾ ounce/20 grams) muscovado or packed dark brown sugar

1 tablespoon (¼ ounce/7 grams) flax meal

1 teaspoon (0.1 ounce/3 grams) baking powder

1 teaspoon (0.1 ounce/3 grams) ground cinnamon

¼ cup (3 ounces/90 grams) bittersweet or semisweet chocolate chips, chopped (optional)

Maple syrup, for serving

Sara: The chocolate chips make these pancakes more indulgent, while leaving them out still offers a nice spiced banana pancake. Let your mood guide you—the recipe is fine either way.

Whisk the egg in a medium bowl until well beaten, then whisk in the banana, milk, lemon juice, melted butter, and vanilla and mix until well combined.

Whisk the flour, almond meal, sugar, flax meal, baking powder, and cinnamon together in a large bowl. Stir the banana mixture into the flour mixture just until combined. Allow the batter to sit at room temperature for 8 to 10 minutes, then stir in the chocolate chips, if using.

Heat a griddle over medium-low heat. Brush the griddle with butter and pour about ¼ cup (60 milliliters) of the batter onto it. Cook for 3 to 4 minutes or until the edges are set and the surface is bubbly. Flip the pancake with a spatula and cook for 2 minutes. Transfer to a plate and repeat with additional butter and the remaining batter.

Serve immediately with maple syrup.

Makes about twelve 4-inch (10-centimeter) pancakes

Sautéed Leeks and Scrambled Eggs

2 tablespoons (1 ounce/28 grams) unsalted butter

4 leeks, white and pale green parts only, thinly sliced

Sea salt and freshly ground black pepper

1 tablespoon (0.1 ounce/3 grams) fresh thyme leaves

5 large eggs, at room temperature

2 tablespoons (30 milliliters) whole milk or heavy cream

Heat 1½ tablespoons (21 grams) of the butter in a large skillet over medium-high heat. Add the leeks, season with salt, and cook, stirring, for about 10 minutes or until they begin to brown. Remove the skillet from the heat, stir in 2 teaspoons of the thyme, and season with pepper. Cover and reserve.

Whisk the eggs, ½ teaspoon salt, and the milk together in a medium bowl until well blended. Melt the remaining 1½ teaspoons (7 grams) butter in a large nonstick skillet over medium heat. Add the eggs and allow them to sit for 1 to 2 minutes or until they begin to set. Gently push the eggs from one edge of the skillet to the other with a heatproof rubber spatula, allowing the uncooked eggs to spill into the cleared surface of the skillet. Repeat this procedure until the eggs are almost completely set or cooked to desired doneness, 4 minutes or more.

Transfer the eggs to two plates, season with salt, and sprinkle with the remaining 1 teaspoon thyme. Serve alongside the sautéed leeks.

See photograph

Serves 2

Shauna Alterio & Stephen Loidolt

{ Designers/Haberdashers }

Philadelphia, Pennsylvania

Shortcakes with Fresh Berries and Whipped Cream

For the Shortcakes

1½ cups (7½ ounces/210 grams) all-purpose flour, plus additional for dusting

2 tablespoons (0.8 ounce/26 grams) sugar, plus additional for sprinkling

2 teaspoons (0.2 ounce/6 grams) baking powder

¼ teaspoon cream of tartar

8 tablespoons (1 stick/113 grams) unsalted butter, cut into small pieces and chilled

⅓ cup (80 milliliters) heavy cream, chilled

½ large beaten egg

1 tablespoon (½ ounce/14 grams) unsalted butter, melted

Sugar

For the Berries and Whipped Cream

1 cup (240 milliliters) heavy cream, chilled

1 tablespoon (¼ ounce/7 grams) confectioners’ sugar

1 teaspoon (5 milliliters) vanilla extract

1½ cups (about 8 ounces/230 grams) fresh seasonal berries

Shauna: I’ve always been obsessed with berries of all types. I try to find a way to work them into as many meals as I can. For the past thirteen years, these shortcakes have been one of our family dishes, especially during the summer, when berries are abundant and local farms allow you to come pick your own.

For the Shortcakes

Position a rack in the center of the oven and preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

Whisk the flour, 2 tablespoons (25 grams) sugar, baking powder, and cream of tartar in a large bowl. Using two knives, cut the butter into the flour mixture until it resembles small peas. Stir in the cream and egg.

Quickly combine the dough with your hands. Lightly flour a clean, dry work surface. Turn the dough out and knead it for about 2 minutes or just until combined.

Drop 6 large spoonfuls of the dough onto the prepared baking sheet, spacing them about 1 inch (2.5 centimeters) apart. Brush the tops with the melted butter and sprinkle them with sugar.

Bake the shortcakes for about 20 minutes or until golden. Transfer the sheet to a rack and cool for about 10 minutes.

For the Whipped Cream and Assembly

Whisk the cream, confectioners’ sugar, and vanilla in a large bowl for 2 to 3 minutes or until the mixture holds soft peaks.

Serve the shortcakes warm with whipped cream and fresh berries.

Serves 6

Grace Williams

{ Gardener/Retired Nurse }

Lethbridge, Alberta, Canada

Grace’s Raspberry Harvest Jam

4 cups (about 32 ounces/900 grams) mixed fresh berries, crushed

5¼ cups (36¾ ounces/1 kilogram) sugar

¾ cup (175 milliliters) water

1 package pectin (1 ounce/28 grams)

Stir the berries and sugar together in a large bowl and allow to stand for 10 minutes.

Combine the water and pectin in a small saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then stir the pectin mixture into the fruit mixture. Ladle the jam into sterilized jars, leaving ½ inch (1.28 centimeters) of space at the top. Cover the jars tightly and allow to set for at least 2 hours and up to 24 hours.

Transfer any jam you want to store long term to resealable plastic bags and freeze for up to 1 year.

Makes 3 pints/1.4 liters

Gus Agnanopoulos & Jesse James

{ Poet and Designer }

Queens, New York

Pastelli

1 cup (5 ounces/140 grams) sesame seeds

⅓ cup (1.7 ounces/50 grams) raw pistachios or almonds, coarsely chopped

1½ tablespoons (1.1 ounces/32 grams) honey

Toast the sesame seeds in a medium skillet over medium heat, stirring constantly, until light golden, about 5 minutes. Stir in the nuts and cook for 1 minute longer. Add the honey and stir until the sesame seeds and nuts are coated evenly.

Spoon the mixture onto a clean, dry surface and use the back of the spoon to pat the pastelli into an 8-inch (20-centimeter) square. Wet your hands in cold water (it helps to have a small bowl of it nearby) and smooth out the surface and edges. Alternatively, use a rolling pin.

Cool the pastelli for 15 minutes, then cut it into 16 squares. Serve. Store any leftover pastelli between layers of wax paper in an airtight container.

Note: A cold surface, such as marble or a marble pastry board, is the ideal surface for making pastelli.

Makes 16 squares

Thank You

To Amanda Jane Jones for her creative eye, her classic art direction, and her lead on the design of this book. Thanks for being such an easygoing, humble, and enthusiastic creative partner on projects over the past two years.

To Parker Fitzgerald and Leo Patrone for their talent behind the camera, for their dedication to film, and for welcoming my feedback and styling on these shoots.

To Rebecca Parker Payne for lending her hand and pen to capture meals and moments we shared with our friends in their homes, and for her patience traveling with me for many of these interviews.

To María del Mar Sacasa for her late nights spent editing and testing recipes, trips to the market, and even last-minute tests in unfamiliar kitchens while she was traveling.

Special thanks to Nathalie Schwer, Silvana de Soissons, Rosa Park, and Nicolee Drake for donating so many hours to coordinate our visits to their home cities.

To my wife, Katie, and closest friends, Doug and Paige Bischoff, for holding down the Kinfolk fort while I was away and to Julie Pointer for her help editing and collecting interviews.

To our editor, Lia Ronnen, for her confidence in our team, her experience with publishing, her willingness to share tips of the trade, and her frank feedback when my ideas were both helpful and horrible. Also at Artisan, thanks to Ann Bramson, Sibylle Kazeroid, Bridget Heiking, Michelle Ishay-Cohen, Kara Strubel, Nancy Murray, Trent Duffy, and Allison McGeehon.

To our agent, Susie Finesman, for her early and ongoing encouragement.

Lastly, thanks to the friends we have included in these profiles for their warm welcome and hospitality. Thanks for opening their doors, sharing their kitchens, and passing along their favorite recipes, even when that required some gentle prying from their protective hands.

Conversion Charts

Here are rounded-off equivalents between the metric system and the traditional systems used in the United States to measure weight and volume.

WEIGHTS

US/UK | METRIC
¼ oz | 7 g
½ oz | 15 g
1 oz | 30 g
2 oz | 55 g
3 oz | 85 g
4 oz | 115 g
5 oz | 140 g
6 oz | 170 g
7 oz | 200 g
8 oz (½ lb) | 225 g
9 oz | 255 g
10 oz | 285 g
11 oz | 310 g
12 oz | 340 g
13 oz | 370 g
14 oz | 400 g
15 oz | 425 g
16 oz (1 lb) | 450 g

VOLUME

AMERICAN | IMPERIAL | METRIC
¼ tsp | | 1.25 ml
½ tsp | | 2.5 ml
1 tsp | | 5 ml
½ tbsp (1½ tsp) | | 7.5 ml
1 tbsp (3 tsp) | | 15 ml
¼ cup (4 tbsp) | 2 fl oz | 60 ml
⅓ cup (5 tbsp) | 2½ fl oz | 75 ml
½ cup (8 tbsp) | 4 fl oz | 125 ml
⅔ cup (10 tbsp) | 5 fl oz | 150 ml
¾ cup (12 tbsp) | 6 fl oz | 175 ml
1 cup (16 tbsp) | 8 fl oz | 250 ml
1¼ cups | 10 fl oz | 300 ml
1½ cups | 12 fl oz | 350 ml
1 pint (2 cups) | 16 fl oz | 500 ml
2½ cups | 20 fl oz (1 pint) | 625 ml
5 cups | 40 fl oz (1 qt) | 1.25 l

OVEN TEMPERATURE

| °F | °C | GAS MARK
very cool | 250–275 | 130–140 | ½–1
cool | 300 | 148 | 2
warm | 325 | 163 | 3
medium | 350 | 177 | 4
medium hot | 375–400 | 190–204 | 5–6
hot | 425 | 218 | 7
very hot | 450–475 | 232–245 | 8–9

About the Author

Nathan Williams is the founding editor of Kinfolk magazine, where he works with a team of photographers, writers, illustrators, and designers in a collaborative effort to encourage a natural approach to entertaining. He lives with his wife, Katie, in Portland, Oregon, and travels to host a Kinfolk dinner series across the United States and in other countries.

Copyright © 2013 by Nathan Williams
Photographs on pages 23–24, 27, 43–45, 49–51, 63–65, 283–86, 289, 294–95, 305–7, 310, and 321–23 copyright © 2013 by Leo Patrone

All other photographs copyright © 2013 by Parker Fitzgerald

All rights reserved. No portion of this book may be reproduced mechanically, electronically, or by any other means, including photocopying—without written permission of the publisher.

Published by Artisan
A division of Workman Publishing Company, Inc.
225 Varick Street
New York, NY 10014-4381
artisanbooks.com

Published simultaneously in Canada by Thomas Allen & Son, Limited

Library of Congress Cataloging-in-Publication Data
eISBN 978-1-5796-5587-7