Design and Dine by Kyle Branch

Design and Dine Recipes from graphic design students

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Table of Contents APPETIZERS AND SIDES Holiday Ranch Crackers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 蘿蔔糕 Turnip Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Grandma’s Homemade Granola. . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Molletes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

ENTRÉES Croatian Sarma. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 干鍋菜花 Sichuan Spicy Dry-Pot Cauliflower. . . . . . . . . . . . . . . 22

Pho Gà Vietnamese Chicken Pho. . . . . . . . . . . . . . . . . . . . . . . . . . 24 Carne ’ en su Jugo—Jalisco Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Chicken Pozole (Hominy) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 紅臊牛肉麵 Taiwanese Beef Noodle Soup. . . . . . . . . . . . . . . . . . 32

Tofu Tacos. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Pollo a la Brasa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Savory Steamed Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Pasta with Homemade Marinara Sauce. . . . . . . . . . . . . . . . . . . . 46 Homestyle Mac and Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

DESSERTS Banana Muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Marble Bundt Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Madeleines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Mango and Sticky Rice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

A a

Appetizers and Sides

Holiday Ranch Crackers Shared by Kyle Branch “This recipe was a random clipping from a magazine that I ended up helping my mom make for Christmas one year. Since then, it has become a tradition for me to prepare this simple snack for every family get-together.”

INGREDIENTS Serves approximately 8 people, when casually snacked on • 1 package 1.0-oz Hidden Valley • 5 cups (11 ounces) plain oyster Ranch Milk Recipe Original crackers Ranch Salad Dressing Mix • Optional: 1/4 tsp • 1/2 tsp dill weed lemon pepper; 1/4 tsp garlic powder • 3/4 cup salad oil

INSTRUCTIONS 1. Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil. 2. Pour over crackers, stir to coat. 3. Place in warm oven (250Â°F) for 15 to 20 minutes. 4. Stir gently halfway through baking.

蘿蔔糕 Turnip Cake Shared by Michelle Cao “I chose this recipe because it is one of my favorite meals that my mom would make for me. She would usually make it during Chinese New Year and cook them for breakfast. It is also a main dish in dim sum, that is usually accompanied by hot tea. I also just miss Chinese food.”

INGREDIENTS Serves approximately 4 people • 1 and 1/4 cups of rice flour

• 1 scallion

• 1–1 and 1/2 cups of water

• 5 pieces of dried Chinese black mushroom

• 2 pieces of Chinese style sausage

• 1 tsp salt/pepper

• 1 fresh daikon radish

• Cooking oil

• 1 ounce dried shrimp

• Soy sauce or oyster sauce

INSTRUCTIONS 1. Let the dried mushroom and dried shrimp sit in cold water for 30 minutes. Chop the scallion and dice the sausage and mushroom. 2. Grate the radish. Add grated radish and 1 cup of water to a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the radish does not brown. 3. Scoop the cooked radish into a large mixing bowl to cool. Next, pour the remaining liquid into a measuring cup and fill the rest with water until you have 1 cup of liquid and pour it back in with the cooked turnip. 4. Heat your pan over medium heat and add a two tablespoons of oil. Add the dried shrimp, mushrooms, and sausage and cook for about 5 minutes. Then stir in the chopped scallion and remove from the heat to cool. 5. Add rice flour, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix until all the dry ingredients are well-incorporated. Add in the cooked scallion, shrimp, mushrooms and sausage into the mixture. 6. Pour the mixture into a well-oiled pan. Place the pan into a steamer and steam on medium-high heat for half an hour. 7. Once finished, let it cool completely before cutting into half-inch thick pieces. Then fry the pieces on a well-oiled pan with medium low heat. 8. Enjoy by dipping into soy sauce or oyster sauce! Disclaimer: This dish does not include any turnip; it is just the more well-known name when ordering.

Zucchini Bread Shared by Erica Kemp “This recipe has always been a special dessert, snack, or breakfast treat in my family’s household. It is something that I’m always excited for when my grandma sends us homemade treats for the winter holidays. It has the perfect amount of sweetness and crunch!”

INGREDIENTS Makes 1 loaf

• 3 eggs

• 1 tsp salt

• 1 cup vegetable oil

• 1 tsp cinnamon

• 2 cups sugar

• 1/4 tsp baking powder

• 1 tsp vanilla extract

• 2 cups grated zucchini

• 3 cups all purpose flour

• 1 cup grated carrots

INSTRUCTIONS 1. In a large bowl, mix together eggs, oil, sugar, and vanilla extract. In another bowl, mix together flour, salt, baking soda, cinnamon, and baking powder. 2. Slowly add flour mixture to egg mixture until well blended. Stir in zucchini and carrots. 3. Bake in 2 greased and lightly floured loaf pans. Bake at 350Â°F for 60 minutes or until wooden pick comes out clean. 4. Cool on rack for 15 minutes. 5. Loosen sides and remove from pan. Cool completely before slicing. Can be frozenâ&#x20AC;&#x201D;double wrap.

Grandmaâ&#x20AC;&#x2122;s Homemade Granola Shared by Mariana Silverman â&#x20AC;&#x153;This recipe is significant to me because it is one of the first dishes my family started making every week after we moved houses. It has a consistently sweet and delicately fruity taste and instantly makes you feel at home. Best served with plain or vanilla yogurt and a fruit of your choice!â&#x20AC;?

INGREDIENTS Serving size varies • 3 cups of rolled oats

• 2 cups dried fruit

• 1 and 1/2 cups of smashed raw almonds

• 3/4 cup coconut oil • 1/2 cup maple syrup

• 1 cup shredded coconut

INSTRUCTIONS 1. Mix all the dry ingredients together in a large bowl (includes the oats, almonds, coconut, and fruit). 2. Whisk together the coconut oil and maple syrup and then heat in a microwave for 30 seconds. 3. Add the wet mixture directly to the oats mixture and mix well. 4. Combine everything (if you haven’t already) in a large bowl. Spread it evenly on a (or several) parchment lined baking sheet(s). Bake for 1 hour and 15 minutes. Let cool. 5. Sprinkle salt on finished product. 6. Store in an air-tight container—will NEVER expire. Money back guarantee.

Molletes Shared by Aitana Martinez Huerta “This is a classic Mexican dish, typically eaten at breakfast (or even as a snack). Ever since I was little, my parents would always make this dish for our family that we would then eat together at the table. I would also always eat this with my grandparents, uncles, aunts, or cousins whenever I visited my family in Mexico.”

INGREDIENTS Serves 4 people For the pico de gallo: • Bolillos (4 loaves; a sectioned baguette is also a good alternative)

• 1 large tomato or 2 small tomatoes

• Cheese (Mozzarella or Monterey Jack work just fine)

• 2 serrano chiles

• 1 can of refried beans

• 1/3 of an onion • 1 lime • 1/3 cup cilantro • Salt

INSTRUCTIONS 1. Cut the bolillos/bread in half lengthwise. 2. Spread the beans evenly on all the bread pieces. 3. Sprinkle cheese on each bread piece. 4. Toast pieces in the toaster oven for about 4 to 5 minutes until the cheese is melted. 5. To make the pico, dice the tomato, onion, and chiles, and roughly chop the cilantro. Mix in a bowl with a squeeze of lime and salt. 6. Serve molletes with pico de gallo on the side.

EntrĂŠes

Croatian Sarma Shared by Nikolina Cargonja “Sarma is a traditional Croatian dish that begins its preparation as early as six weeks before the time it will be served, on Christmas day. This recipe is made across many Croatian households and is always the main dish we serve during Christmas dinner, but continues to feed us well beyond Christmas day (as it is often made in large quantities

INGREDIENTS Makes 20 Sarme (Serves about 10; 2 per person) • 1–2 large heads of sour cabbage (sauerkraut)

• 2–3 cloves minced garlic

• 1 rack of smoked pork ribs

• 1 tbsp paprika

• 1 lb ground pork

• 1 tsp ground black pepper

• 1 lb ground beef or veal

• 1/2 cup of beer (for binding)

• 1 cup uncooked long-grain white rice

• Optional: Jar of chopped sauerkraut; classic recipes use eggs (1–2) but it makes the meat harder

• 1 onion, finely chopped

• 1 tbsp Vegeta

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ways has leftovers). While it is a long process, it is portant tradition that we enjoy keeping alive for the y despite the terrible smell the pickled cabbage has on n, another reminder to always store the pickling bucket e and away from any windows. Not joking.â&#x20AC;?

INSTRUCTIONS 1. Pickled cabbage preparation: Core the cabbage heads and add a handful of rock salt or coarse salt into core head of cabbage(s) and place into a clean/ sterile bucket. Fill bucket with water until covered. Place heavy covering on top so cabbage stays fully submerged. Let pickle (sour) for 6 weeks. 2. Mix all ingredients together in a large bowl (except cabbage and ribs). 3. Separate the cabbage leaves, making sure to keep each leaf in tact. Form small, oblong rolls of meat mixture (about 1/2 cup) and wrap/roll each one into an individual cabbage leaf, tucking sides in, creating Sarma rolls. 4. Layer bottom of a large pot with leftover cabbage leaves or sauerkraut. Add a layer of Sarma rolls followed by a layer of pork ribs. Continue layers until you run out of rolls or room in your pot. Finish off with a little more sauerkraut or cabbage leaves. Fill pot with water to cover, or you can use brine from your cabbage if you like it a little more sour. 5. Bring to boil and then simmer on low for 3 hours; add water if necessary. 6. Optional: add a little tomato sauce. 7. Serve by itself or with mashed potatoes.

干鍋菜花 Sichuan Spicy Dry-Pot Cauliflower Shared by Betty Che INGREDIENTS Serves approximately 1 to 2 people • 1/2 head cauliflower, cut into florets • 1 link of Chinese sausage (Lap Cheong), cut into small cubes • 5 cloves garlic, crushed and chopped • 6 slices of ginger, cut into thin strips

• 4 green onions, chopped • 6 Chinese dried red chili peppers, chopped • 2 tbsp of vegetable oil • 1/4 tbsp salt • Optional: Water

“My favorite dish during my trip to Sichuan, China was their Sichuan Spicy Dry-Pot Cauliflower. It was super tasty and I absolutely love cauliflower, so I wanted to recreate it. It took me multiple tries to figure out the recipe since all I had to remember it was the taste. This dish is my favorite because it is super tasty, ingredients are cheap and easy to find, it is super simple to make, and it brings me back memories.”

INSTRUCTIONS 1. Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the garlic and ginger, and cook for about 1 minute while stirring them. Make sure they don’t burn. 2. Turn up the heat to high, add the Lap Cheong, and cook until browned. Add the cauliflower (keep the heat on high) and cook for 8 to 10 minutes. 3. Add the green onions and the Chinese dried red chili peppers. Season with salt if needed. 4. Cover the lid and bring everything to a simmer. Add a little bit of water if the pan gets too dry. Uncover, give everything another stir, and serve over rice! 23

Pho’ Gà Vietnamese Chicken Pho Shared by Caitlin Chan

“I chose this recipe because I eat it at least once a week at home, and never at school. Even though it’s one of my favorites, I never order it at a restaurant, partly because I think my parents make it best, and partly because I can’t pronounce the Vietnamese word for chicken (gà).”

INGREDIENTS Serves approximately 7 to 8 people • 3 liters of water

• 1 tbsp salt (or to taste)

• 4lb whole chicken

• 1/4 cup cooking oil

• 1 onion, cut in half

• 1 shallot, very thinly sliced

• 30g ginger

• Fresh or dry rice noodles

• 2–3 star anise

• 2 scallions and cilantro, sliced thinly

• 1/4 Saigon cinnamon • 1 big tsp/80g rock sugar • 2 tbsp fish sauce 24

• Garnishes such as Thai chili, lime, bean sprouts, mint, basil

INSTRUCTIONS 1. Toast the cinnamon and star anise in a dry pan on medium-high heat for about 2 to 3 minutes to get the flavor and aroma out. 2. Use the same pan and roast the onion and ginger for about 10 to 15 minutes, until they get black on the outside and leak juice. Remove them from the pan. Slice the ginger and peel the onion by removing the tip and root but retaining its shape. 3. Clean out the chicken and rinse it under cold water. Place the chicken in a large pot and pour 3 liters of water, adding the salt, sugar, and roasted onion and ginger after it. 4. Cover the pot and bring it to a hard boil for 15 minutes. Check once in a while and remove the scum thatâ&#x20AC;&#x2122;ll accumulate on the surface of the soup ( pro tip: donâ&#x20AC;&#x2122;t stir the soup at this point to keep it clear). Cover and reduce the heat to low, letting simmer for 1 hour and continuing to skim as needed. 5. Remove the chicken from the soup and place into a large bowl of ice water to make the texture of the meat nice. Shred or slice the chicken meat to prepare for serving. 6. Add the toasted spices into the soup along with 2â&#x20AC;&#x201C;3 tsp fish sauce, or to taste. Simmer for another half hour without the lid on. 7. For the fried shallots, heat over a large pan on medium heat. Add the cooking oil and spread the shallots into oil evenly and cook until they are a light golden brown. This should take about 2 to 3 minutes. Remove from heat and place on a paper towel to remove extra oil. 8. Serve the soup over a bowl of cooked pho noodles and chicken, adding in what garnishes (and fried shallots) you have, to taste. 25

Carne en su Jugo Jalisco Style Shared by Amanda Chevere â&#x20AC;&#x153;This dish was first introduced to me at my familyâ&#x20AC;&#x2122;s ranch in Guadalajara, Mexico and has become a staple at my family get-togethers ever since. This is traditionally served on a cold day and/or night, and to be served in good company. I chose this dish because it reminds me of home.â&#x20AC;?

INGREDIENTS Serves 4 people • 1 lb. Texas wagyu sirloin tip, thinly sliced

• 4–6 cups of water

• 4 slices applewood bacon

• 1 garlic clove

• 4 cups of freshly cooked beans

• 3–4 small-medium green tomatillos

• 1 and 1/2 tbsp Worcestershire sauce

• 1 chile serrano fresco

• 1 cup of bean broth from the beans you cooked

• Salt and pepper to taste

• 1/2 white onion

• 1/2 bunch of fresh cilantro

Garnish with: • 1/2 white onion (small; diced) • 1/2 cup finely chopped cilantro

• 2–3 limes (cut into quarters) • The reserve crunchy bacon pieces • Corn tortillas (a must!)

For the charred onions: • 8–10 round green onions • 1 tbsp bacon fat

INSTRUCTIONS 1. In a large enameled pot, sautĂŠ the bacon until it is crunchy. Remove the bacon bits, place them over a paper napkin, and remove some of the bacon fat, leaving about 2 tablespoons on the pot. 2. Add the thinly cut meat; season with salt, pepper, and a few dashes of Worcestershire sauce. 3. As soon you see juices coming out of the meat, start removing them with a ladle and set them aside in a little ramekin, to be used later on in the dish. 4. Keep removing the juices as the meat cooks; toss every now and then until the meat starts browning. 5. Place the tomatillos, garlic, onion, serrano, cilantro, and 2 cups of water into a blender. Blend well until it turns into liquid. Add another 2 cups of water and blend again. Set aside. 6. At this point your meat should be a little brown. Add the bean broth, tomatillo, cilantro, onion, garlic, serrano blend, and the reserved meat juices that you were reserving into the pot.

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Add a pinch of salt and pepper to taste. Cover with a id and simmer on low for 20 to 25 minutes.

Taste the meat for tenderness. If the meat is still a bit ough, simmer for another 10 minutes and add a bit more water if necessary. Usually this will depend on he type of meat you buy.

Once the meat is tender and the broth is on point, add the cooked beans; adjust if it needs more liquid. Bring the broth to a rapid simmer until the beans warm up. Turn off the heat.

Prepare the charred onions. Place onions on a small ast iron pan, or a baking sheet lined with foil paper, and roast slowly until charred. Rotate them every so often until they have char blisters all around.

Add the charred onions and the garnishes to the main dish and you are ready to serve!

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Chicken Pozole (Hominy) Shared by David Del Pilar “I chose this recipe because it’s not just a family recipe, it’s a traditional soup or stew in Mexico. Every family has their own way of making it, some add chile peppers or other minor ingredients, but it’s essentially the same; this is just how my family makes it in special events like Christmas or New Year’s.”

INGREDIENTS Serves 10 people

• 100-oz can of hominy

• 1 oz of marjoram

• 1 gallon of water

• 2 bay leaves

• 1 whole chicken

• 3 avocados

• 1/2 of a cabbage

• 2 medium whole onions

• 2 cloves garlic

• 3 lemons

• 2 branches of thyme

• 2 oz oregano

• 5 branches of cilantro

• Salt

INSTRUCTIONS 1. In a pot, boil the water together with the hominy for approximately 20 minutes. 2. Add the chicken, garlic, thime, marjoram, bay leaf, salt to taste, cilantro and an onion, let it boil for 30 more minutes or until the chicken is well cooked. 3. Cut the lemons into 4 pieces each and reserve. 4. Cut the onions into small dices of approximately 1/2 cm and reserve. 5. Cut the avocados into small slices and reserve. 6. Shred the cabbage into small pieces and reserve. 7. When the hominy is ready, serve in bowls and add lemon, onions, oregano, shredded lettuce and avocado to oneâ&#x20AC;&#x2122;s own pleasure.

紅臊牛肉麵 Taiwanese Beef Noodle Soup Shared by Amber Chiang “I chose this recipe because it reminds me of when my mom would make it during the winter to keep us warm. My whole family would eat it together and I associate it with warm, happy feelings. Although I don’t visit Taiwan often, at least I have this recipe to remind me of my roots.”

INGREDIENTS Makes 4 to 5 bowls For the braised beef: • 1 kg well-marbled beef chuck

• A little white pepper powder

• 2 tomatoes, peeled and diced

• 1 tsp sesame oil

• 1 onion, thinly sliced

• 1 tbsp rock sugar

• 8 tbsp soy sauce

• 4 tbsp rice wine

• 2 tbsp spicy bean paste

• Fresh white noodles

• 1 tbsp (Shacha) Sand tea sauce

• 2 to 2.5 liters of beef bone soup

For the beef bone broth: • 2 kg of big bones of cattle • 1 broiler chicken

• 2 pieces of cardamom, cracked

• 1 large slice of onion

• 10 slices of ginger

• 1 large carrot

• 2 sticks of cinnamon

• 8 cloves of garlic

• 2 bay leaves

• 3 star anise

• 1/4 bottle of rice wine

• 2 tsp peppercorns

• 2 tbsp Chenpi (sun-dried tangerine peel)

• 3 pieces of nutmeg, cracked For the sauerkraut topping: • 8 tbsp of sauerkraut

• 4 green onions, chopped

• 4 cloves of garlic, minced

• 1 tsp. sugar

• 2 red peppers, thinly sliced

INSTRUCTIONS Braised Beef 1. Cut the beef into cubes and boil it until there is no blood. (The meat should be cut to 1/3 more than the size you want after cooking because it will shrink during cooking). 2. Bake the spices in a dry pan and placed them in a cloth bag or tea bag. 3. Put the oil in the pan, first simmer the ginger, then add the onion and stir fry until golden. Continue to put a little sesame oil and put the garlic and pepper to the scent (The onion is thinly sliced and is easy to melt into the soup when stewed). 4. Pour the sauce into the pot and continue to put spicy bean paste, sand tea sauce, rock sugar, and white pepper to bring out the fragrance. 5. Put the boiled beef and stir fry for a few minutes. 6. Put in the tomato and fry until it is soft. 7. Add beef bone broth, rice wine, and the spice bag. The stewing time is as follows: • More fat, beef ribs/boneless short ribs—within 1 hour or less • Moderately oily parts, brisket or flank—2 hours • No fat, but delicate meat—2 hours • If you use a pressure cooker, it can be done in 1 hour and 20 minutes (refers to the traditional pressure cooker, not electronic) 8. Skim the oil floating on top of the soup.

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9. Boil the noodles and two pieces of Taiwanese cabbage.

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10. Put in a bowl, add the beef and soup, fried sauerkraut, parsley, and chopped green onion.

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f Bone Soup

Place 2 kg of big bones of cattle, 1 broiler chicken, 1 large lice of onion, 1 large piece of carrot, 8 cloves of garlic, and put them in a baking pan. Apply a little oil.

Put it in a 400Â°F oven and bake for about half an hour (turn t halfway) until the surface is browned. If you find that the bones and meat are starting to burn in the middle, turn the emperature down a bit.

Put the baked ingredients in a large stockpot (at least 12 iters) and add 10 liters of water. Pour hot water into the baking pan and pour the juices at the bottom of the pan nto the stockpot.

Put in 2 pieces of bay leaf, 3 pieces of nutmeg, 10 pieces of ginger, 1 piece of celery, 1/4 bottle of rice wine, a few pieces of black pepper. Boil and then turn to low heat, over, and cook for at least three hours. It is best to cook for more than five hours. Skim in the middle, but do not stir.

After cooking and cooling, pick up the oil on the surface and filter out the stock.

f you only need the broth for the beef noodle recipe above, use about 1/2 kilogram of beef bone, add about 3 liters of water, and cook 2.5 liters of broth. The whole recipe makes about four or five bowls of beef noodles, each bowl equiring about 500 mL of soup.

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Soak the sauerkraut in water to remove excess salt. Squeeze out the water and chop.

Put a little oil in a pot and sautĂŠ the minced garlic and pepper.

Add the sauerkraut, add a little sugar, stir-fry over the medium heat.

Chop the green onion and add toppings to the beef noodle soup. 35

Tofu Tacos Shared by Emma Hoban “My mom always made this for us as kids, great spicy Mexican-type vegetarian food that literally everyone loves. It is a quick dinner, makes great leftovers (good hot or cold), and is good with whatever veggies you have around the house that you wanna get rid of.”

INGREDIENTS Makes 4 tacos • 1 tbsp oil

• 1 tbsp soy sauce

• Half onion, chopped or 1 tbsp onion powder

• 1/4 cup tomato sauce

• Two cloves garlic, crushed or 1 tsp garlic powder

• Green onions, chopped

• 1/2 pound firm tofu, crumbled (about 1 cup)

• Tomatoes, diced

• 1 tbsp chili powder • 1 tbsp nutritional yeast • 1/4 tsp each: Cumin and oregano

• Corn tortillas • Lettuce, washed and torn • Avocado, diced • Salsa • Optional: One small bell pepper, diced

INSTRUCTIONS 1. SautĂŠ onion, garlic and bell pepper in oil for 2 to 3 minutes; then add tofu, chili powder, yeast, cumin, oregano, and soy sauce. 2. Cook three minutes; then add tomato sauce and simmer over low heat until mixture is fairly dry. 3. Place a small amount of the tofu mixture on a tortilla and fry with 1 tablespoon of oil on both sides until crisp. 4. Garnish with lettuce, onions, tomatoes, avocado, and salsa.

Pollo a la Brasa Shared by Ali Koplan â&#x20AC;&#x153;I chose this recipe because my host family would make me this while I was studying abroad in Peru.â&#x20AC;?

INGREDIENTS Serves 3 people • 1 whole chicken (2–3 pounds) For the marinade: • 2 tbsp soy sauce

• 1 and 1/2 tsp ground cumin

• Juice of 2 limes • 5 cloves garlic

• 3/4 tsp ground annatto, for the red color

• 1 tsp fresh ginger, minced

• 1 tsp dried oregano

• 1/4 cup dark beer

• 1 tsp dried rosemary

• 1 tbsp extra virgin olive oil

• 1 tsp salt

• 1 tsp balsamic vinegar

• 1/2 tsp freshly ground black pepper

• 1 tbsp huacatay paste

• cayenne pepper to taste

• 1 tbsp aji panca paste

For the sauce: • 2 green jalapeño peppers

• 1 tbsp olive oil

• 1 cup fresh cilantro leaves

• 2 tbsp Parmesan cheese

• 1 small clove garlic

• 1/4 tsp salt

• 1 green onion, chopped

• 1/4 tsp black pepper

• 2 tsp huacatay paste

• 1/2 cup mayonnaise

• 1 tbsp aji amarillo paste • 2 tsp fresh lime juice

INSTRUCTIONS 1. Combine all the marinade ingredients in a food processor and blend until smooth. 2. Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large bag and pour the marinade over. Swish around to evenly coat the pieces. Marinate for at least 6 hours or overnight. 3. Preheat a convection oven to 475Â°F and roast the chicken pieces for 10 minutes. Reduce the heat to 325Â°F and roast the chicken for another 15 to 20 minutes.

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Preheat conventional oven to 425Â°F and roast the hicken pieces on the middle rack of the oven until he internal temperature of the chicken reads 160Â°F, which usually takes about 45 minutes.

Remove the chicken from the oven. Tent the chicken with foil for 10 to 15 minutes before serving.

erve the chicken with sauce and thick cut rench fries.

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Meatloaf Shared by Allison McClain “This meatloaf recipe is only served once a year, on my birthday. The savory ground beef paired with the deliciously sweet sauce fills your belly with warmth and the comfort of home. Best paired with mashed potatoes and peas, and the leftovers make great sandwiches.”

INGREDIENTS Serves 8 people • 2 eggs, beaten

• 1/8 tsp black pepper

• 3/4 cup milk

• 1 and 1/2 pounds lean ground beef, lamb, or pork

• 2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs • 1/4 cup finely chopped onion

• 2 tbsp packed brown sugar

• 2 tbsp snipped fresh parsley

• 1 tsp dry mustard

• 1 tsp salt • 1/2 tsp dried leaf sage, basil, or oregano, crushed

• 1/4 cup ketchup

INSTRUCTIONS 1. In a medium bowl, combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix lightly. Lightly pat mixture into an 8×4×2-inch loaf pan. 2. Bake in a 350°F oven for 1 to 1 and 1/4 hours. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices. Enjoy! Alternative Ham Loaf: Prepare as above, except use soft bread crumbs. Substitute 1/2 teaspoon dry mustard for the sage, basil, or oregano and omit the salt. Substitute 12 ounces lean ground beef or pork and 12 ounces ground cooked ham for the 1 and 1/2 pounds ground beef, lamb, or pork. Bake and let stand as above. 43

Savory Steamed Cabbage Shared by Isabela Presedo-Floyd “I chose this recipe because I love its story. When my mother and her family moved from Uruguay to the United States, my grandfather was going to college in South Carolina. Because of this, they lived in student housing near other immigrant families. My grandmother often traded recipes with their neighbors, this recipe originally belonging to a Chinese immigrant family who lived next door. This recipe blended cultures once more when my mother moved to Louisiana years later and adopted the tradition of preparing black eyed peas and cabbage as a New Year’s Day meal. While her black eyed peas recipe was drawn from Louisiana, she has always prepared the cabbage in this style.”

INGREDIENTS Serves 4 people • 2 tbsp of cooking oil (I recommend avocado oil for its high smoking point) • 3 green onions or scallions, chopped (can also be substituted by 2 tbsp of chopped onion, if necessary)

• • • •

1 tbsp of minced garlic 1/2 head of cabbage 1/2 cup of water 2 tbsp of soy sauce

INSTRUCTIONS 1. Cut the head of cabbage in half, then chop it into large pieces. Remove any bruised or wilted leaves. Chop green onions or scallions. Peel and mince garlic. 2. In a large, lidded pot, mix the cooking oil, green onions or scallions, and garlic. Cook on medium to high until the green onions or scallions become slightly translucent and the garlic starts to brown. Turn the heat down to medium. 3. Add the chopped cabbage and stir so that the oil, green onions or scallions, and garlic are evenly mixed. Then add a 1/4 cup of water and cover the pot, letting the cabbage steam for about a minute and a half or until bright green. 4. Stir again, add another 1/4 cup of water and 2 tablespoons of soy sauce. Cover and let steam for about a minute and a half. This time the cabbage will be a little less bright green, but it should be more tender. Add more soy sauce to taste. Turn off the stove and stir until the cabbage reaches desired tenderness. 5. Originally, this cabbage was to be served over noodles (My family always says spaghetti, though they admit that is because spaghetti was the only type of noodle they could easily find in the U.S. at the time), though we often serve it with other dishes (like black eyed peas) or on its own. 45

Pasta with Homemade Marinara Sauce Shared by Sam Rogers â&#x20AC;&#x153;When I was growing up, my mom always made pasta with marinara sauce for my brother and I. She learned the recipe from visiting her grandmother in Italy and watching her in the kitchen. Although this dish has been made countless times across generations, this is the first time the recipe as ever been written down.â&#x20AC;?

INGREDIENTS Serves 5 to 6 people • 1 medium onion, chopped • 6 garlic cloves, pressed

• 1/2 tsp of ground black pepper

• 1 28-oz can of San Marzano tomatoes, undrained

• 1 tsp of garlic powder

• 1 can of tomato paste

• 1/4 cup of white wine

• 3 tbsp of olive oil

• 1 box of penne pasta

• 1 tsp of dry basil

• 1 tsp of salt

INSTRUCTIONS 1. While waiting for the water to boil, heat 2 tablespoons of the olive oil in a medium saucepan. 2. Add the garlic cloves and cook for 3 minutes. 3. Add the onions and saute until they become transparent. 4. Add the San Marzano tomatoes and tomato paste. Stir until evenly mixed. 5. Stir in the remaining 1 tablespoon of olive oil, salt, pepper, garlic powder, basil, and white wine and let it simmer on low for 15 minutes. 6. Bring 4 quarts of water to boil. Then add a large pinch of salt, a drizzle of olive oil, the box of penne pasta. Let it boil for about 8 to 10 minutes, stirring occasionally. 7. Drain the pasta, pour the sauce over it, and enjoy!

Homestyle Mac and Cheese Shared by Spencer White “There is a single dish that I always have to eat during a visit to my parents. It is the classic family recipe that is our homestyle Mac and Cheese. Originally made by my grandmother, the recipe has been a centerpiece of family gatherings for generations. Simple as it is, there is a certain way it tastes that will just remind you of home.”

INGREDIENTS Serves 6 to 8 people

• 1 box elbow or similar macaroni pasta

• 2 tbsp flour

• 2 cups grated sharp cheddar cheese

• 1 package sausage, cut into bite-size circles

• 1 and 1/2–2 cups whole milk

• Salt/Pepper

• 2 tbsp butter

INSTRUCTIONS 1. Have a casserole dish ready by rubbing the sides and bottom with butter for taste and easier cleanup. 2. Make pasta per package directions. It takes a while for a large pot of water to boil so start that early. While pasta is cooking (usually 7 to 9 minutes) make the sauce. Keep an eye on your pasta, as it will probably be ready before your sauce is done. 3. Melt 2 tbsp butter in a saucepan. Add 2 tbsp flour to form a paste. This next step is IMPORTANT! 4. Add the milk SLOWLY, stirring constantly as you add the milk. It should be an ever-thickening process. 5. A small amount of milk, stir, a small amount of milk, stir etc. This part takes patience and time or it ends up lumpy and overly thick. After the milk is fully added (remember this may not need all 2 cups) add in about 1 cup of cheese. 6. Salt and pepper to taste. The sauce should be super creamy and thick. Add more milk or cheese if necessary. 7. The pasta should be drained. Put it back in its pot and set it aside with a little bit of butter stirred in. Once the white sauce is done add it to the cooked pasta and stir it all together. If it’s too thick add a bit of milk. 8. Preheat your oven to 350°F. 9. Now layer the pasta. Add about half to the baking/ casserole dish. Make a layer of the bite-size sausage, salt and pepper, and about 1/4 cup of cheese. Repeat until the dish is filled. 10. Bake at 350°F for 25 minutes.

Desserts

Banana Muffins Shared by Calista Lam “I chose this recipe because it makes me feel good about myself. Sometimes I say that they’re healthy to justify making them. But actually, these muffins have, like, zero nutritional value. I also chose this recipe because I often buy bananas and then forget I bought them until they get hecka ripe. Then I’m like ‘Oh, I should probably eat those.’ So this is a good recipe

INGREDIENTS Serves 12 people

• 1 1/2 cups all-purpose flour

• 3 medium ripe bananas

• 1 cup sugar

• 1 large egg, room temperature

• 1 tsp baking soda

• 1/3 cup vegetable oil

• 1/2 tsp salt

• 1 tsp vanilla extract

for non to me b buying almost banana

n-overly-ripe-banana-wasters. This recipe is significant because once I ate a lot of these muffins instead of g normal food. These banana muffins sustained me for t a week. I would not be here today if not for this basic a muffin recipe.â&#x20AC;?

INSTRUCTIONS 1. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. 2. Fill greased or paper-lined muffin cups half full. 3. Bake at 375Â°F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Marble Bundt Cake Shared by Charlotte Rubel “From since I can remember, my grandma has always made the best desserts. This recipe is my favorite. Every year I would look forward to go to my grandma’s house during the holidays because I knew after dinner I was going to get a slice of marble cake. She put so much time, precision, and love into this recipe that when you make this cake it is bound to be delicious.”

INGREDIENTS Makes 1 cake • 1 pkg yellow cake mix

• 4 large eggs

• 1 pkg (3 oz) instant lemon pudding

• 5 oz chocolate syrup

• 3/4 cup water

• Powdered sugar for dusting on top of cake

• 3/4 cup oil

• Optional: 1 tsp almond extract

• 1 tsp vanilla extract

INSTRUCTIONS 1. Add first seven ingredients, one at a time, mixing slowly after each addition. 2. Beat for 2 minutes at medium speed. 3. Place 3/4 of the batter in a well-greased bundt pan. 4. Mix remaining batter with chocolate syrup. 5. Pour chocolate mixture on plain batter and cut through with a knife. 6. Using a large cooking spoon, fold the batter over once around the pan to to achieve the marble effect. 7. Bake at 350Â°F for 45 to 60 minutes, or until cake pulls away from the sides of the pan when gently touched or a long wooden toothpick comes out clean when stuck in the cake. 8. Cool in the pan for 20 minutes and invert the cake over a plate. 9. Allow to cool completely before dusting the cake with powdered sugar.

Madeleines Shared by Joshua Ronda “This is a recipe my great-grandmother passed down to my grandmother who passed it to my mom. I always remember the delicious madeleines and how hard it was to ‘just have one’. My great grandmother made a note on the recipe that said: ‘This is from a French Cookbook. It’s the easiest of all the Madeleine recipes I have. I always kept frozen butter on hand so I could fix these in a hurry.’”

INGREDIENTS Serves 5 to 10 people • 1 and 1/4 cups sifted flour

• 1 tsp vanilla

• 1/4 lb of butter

• Powdered sugar (to sift over madeleines)

• 3/4 cups white sugar • 2 eggs

INSTRUCTIONS 1. Preheat oven to 400Â°F and melt the butter. 2. Use mixer at high speed to mix eggs and sugar until creamy. Add flour and melted butter. Add vanilla. 3. Wipe the molds with butter. Pour dough into prepared molds and bake for 10 minutes in 400Â°F oven. 4. Remove from mold. When cool, sprinkle with powdered sugar.

Mango and Sticky Rice Shared by Jessica May “My mom only makes mango and sticky rice for special events, such as birthdays and Lunar New Year. The coconut milk adds both its flavor and creaminess, it can be eaten hot or cold—if eaten cold add a bit more coconut milk to the rice. It is sometimes topped with crunchy toasted mung beans.”

INGREDIENTS Serves 4 people • 1 cup white glutinous rice or sweet rice

• 3/4 tsp salt

• 1 (14-oz) can coconut milk (1 and 3/4 cups)

• 1 tsp toasted sesame seeds

• 1/3 cup sugar

• 2 medium to large mangos

INSTRUCTIONS 1. Wash rice; place in a bowl. Cover with cold water and soak 4 to 6 hours. Drain well. Place in a colander or sieve with fine holes. 2. Set colander on a rack over water in a large pot; water must not touch rice. 3. Cover pot and bring water to a boil. Reduce heat slightly; steam rice 25 minutes. 4. Meanwhile, open can of coconut milk carefully without shaking. Spoon off 1/4 cup of thick milk that has risen to the top. 5. Place in a small bowl, cover, and refrigerate. 6. Stir remaining coconut milk to blend. 7. Measure 1/2 cup; reserve remainder for another use. 8. Stir coconut milk, sugar, and salt in a bowl until sugar is dissolved. 9. Remove rice from steamer. Spoon into a 1 and 1/2 quart baking dish. 10. Stir sugar mixture into rice. Cover, return to steamer and steam 10 more minutes. 11. Remove baking dish to a rack. Let rice cool, covered, to room temperature. 12. Peel mangoes; slice pulp. 13. Divide rice among dessert plates. 14. Top with 1 tablespoon reserved thick coconut milk, sprinkle with sesame seeds, and garnish with mango slices.

That was tasty.