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Readers’ favorite recipes from Jackson Hole restaurants

I will use any excuse I can think of to enjoy the The Bistro’s vinaigrette. My husband is the chef in the family, and I can’t wait for him to make it at an upcoming family dinner.

— KENDRA ALESSANDRO, JACKSON

PHOTOS BY ALLISON ARTHUR

The Bistro’s Vinaigrette

1/2 cup red wine vinegar 1/2 cup shallots, peeled 1/2 cup Dijon mustard 1 tablespoon sugar 1 tablespoon fresh thyme leaves 1/2 bunch Italian parsley leaves 1 1/2 tablespoons black pepper 1 tablespoon kosher salt 1/2 cup olive oil 1/2 cup canola oil

> Combine all ingredients in an immersion blender. Blend until mixture is homogeneous.

Will you please share Bubba’s chocolate buttermilk pie recipe? My family and I have been going to Bubba’s for over 25 years and have never been able to re-create the pie at home. It is one of my all-time favorites!

— CAITLIN STRENGHT, ATLANTA, GEORGIA

Makes 2 pies 2 cups chocolate chips 2/3 cup butter 7 eggs 1 1/2 teaspoons vanilla 1/2 teaspoon salt 2 1/2 cups white sugar 3/4 cup flour 1 cup buttermilk 2 uncooked pie crusts

> Melt the chocolate and butter and stir until combined. Mix in other ingredients until well combined. Pour into pie crusts and bake in an oven that is heated to 300 F for 45 to 60 minutes, or until a knife inserted in the middle comes out clean.

Bubba’s Chocolate Buttermilk Pie

I’ve been trying to re-create Figs’ delicious hummus for years. Any chance they will share their recipe?

— REBECCA HEISINGER, JACKSON

Figs’ Hummus

1 15-ounce can chickpeas, drained and rinsed and liquid reserved 1 clove garlic 1/2 cup tahini — if separated, stir well before measuring Juice of 1 lemon 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil Za’atar, drizzle of olive oil, pita wedges for serving

> Drain and rinse the chickpeas from their can, saving the liquid. Pinch the skins from each of the chickpeas using two fingers (they slip right off).

Place chickpeas and garlic in food processor and gently pulse to create a very coarse consistency. Add the tahini, lemon juice, salt and pepper to the bowl of the food processor. Pulse again gently to combine.

With the machine running, drizzle the olive oil until the hummus begins to get smooth. To get the desired consistency, add a bit of the reserved liquid from the chickpeas (the more liquid, the smoother the hummus).

Serve with a sprinkle of za’atar or a drizzle of olive oil.

Peeling the shells off the chickpeas makes all the difference to the texture, say the hotel owners.

My husband loves hard-boiled eggs. I would love to make him Healthy Being’s version, which offers the added color and health benefits of turmeric.

— EDITOR’S REQUEST

1 2/3 cups apple cider vinegar 2 1/2 cups hot water 2 1/2 tablespoons honey 1 tablespoon salt 1 tablespoon plus 2 teaspoons ground turmeric 1/2 onion, very thinly sliced 2 teaspoon black pepper 40 peeled hard-boiled eggs

> Combine all ingredients except for the eggs in a gallon jar. Mix well and let cool in the fridge.

Add the eggs once brine is completely cool, and make sure they are submerged. Eggs will be ready after 7 days.

Healthy Being Café & Juicery’s Turmeric Pickled Eggs

Keep the eggs stored in the brine in the refrigerator for up to three months.

Gather’s Jack & Ginny is one of my favorite cocktails in town. The apple and cranberry flavors are perfect for winter! Would they share the recipe?

— RACHAEL STEWART, JACKSON

Gather’s Jack & Ginny

1 1/2 ounces rosemary infused gin 1 ounce apple brandy 1 ounce lemon juice 1/2 ounce ginger syrup 1/2 ounce cranberry juice Sprig each of rosemary and cranberries, for garnish

>To make the gin:

Add 5-6 sprigs of rosemary to a 750 ml bottle of gin, and let it rest for 2 days. Strain the gin.

>To make the drink:

Add ice to a cocktail shaker, then add the ingredients. Shake and serve in a rocks glass with ice and garnish.

Find Pizzeria Caldera’s paprika aioli recipe on our website.

60 medium-sized button mushrooms 1 onion 1/4 stick butter 1 cup fresh spinach, finely chopped 2 1/2 cups cooked pork sausage 2 teaspoons salt 1 teaspoon pepper 1 7/8 cups Parmesan cheese Paprika aioli and parsley, for serving

> De-stem the mushrooms, making sure the tops remain whole. Mix the onion and mushroom stems into a food processor. Pulse into a fine mince, being careful to keep some texture to the mixture.

Add the butter and the veggie mixture to a sauté pan and cook until golden brown. Mix the spinach and cooked pork sausage in and continue to cook until the pork is heated through. Add salt, pepper and 2/3 cup of Parmesan to the pan. Stir to combine and let cool.

Fill the mushrooms with mixture and sprinkle with remaining Parmesan. Cook at 450 F for about 10 minutes or until sizzling. Drizzle with paprika aioli and sprinkle with parsley.

While the Neapolitan-style pizza at Pizzeria Caldera is always on my order, I like to start with the stuffed mushrooms. I would love to try the recipe at home.

— DAN WHITE, MINNEAPOLIS, MN

Pizzeria Caldera’s Stuffed Mushrooms