Discomfort Foods by lmcacchiotti

A collection of recipes from the staff of SMITHGIFFORD

DISCOMFORT

FOODS A collection of recipes from the staff of SMITHGIFFORD

In a year of universal discomfort, what could be better than an abundance of delicious comfort foods? Comforting because their flavors evoke good times spent with family and friends. And because they’re dang delicious. From the SmithGifford family to yours, bonne année &

BON APPÉTIT!

SN ACK

PIMENTO CHEESE

Ingredients: • 12oz cheddar cheese (Monterey, Pepper Jack, Colby Jack are great alternatives if you want to make a blend)

Submitted by: Megan Sullivan, Media Buyer

• 8oz cream cheese (leave out to soften for easy mixing) • ½ cup mayonnaise or Greek yogurt • ½ cup jarred pimentos or roasted red peppers • 1 tablespoon pimento or roasted red pepper juice • Salt and black pepper to taste

This spread is essentially a southern embrace filled with sinful ingredients that bring me back to my time at Ole Miss. In Oxford, MS, you would find pimento cheese on top of burgers, in grilled cheese, and most importantly as the star on all cheese boards at the tailgates in the Grove. Pimento cheese is synonymous with southern comfort and rightfully deserves a spot on your next charcuterie spread. Directions: 1. Shred cheese(s) and dice pimentos small so they spread throughout the mixture easily. 2. Mix cream cheese, shredded cheese and diced pimentos together. I find using a hand mixer helps the mixture come together quickly, but a little elbow grease and a spatula work wonders, too.

• Jalapeno or dash of hot sauce (optional)

3. Add in mayonnaise, starting with ¼ cup and add until your mixture is easy to spread.

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4. Add a dash of pickling juice from your jarred peppers, salt and pepper to taste. 5. Enjoy!

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ARTICHOKE DIP Submitted by: Lauren Pappas, Associate Media Director This is my mom’s recipe and a go-to in our family whenever we have gatherings. It’s easy and definitely a crowd-pleaser.

Directions: 1. Preheat oven to 350°F. 2. In a mixing bowl, combine all five ingredients and stir until combined.

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Ingredients: • 1 can of artichoke hearts in water, drained and chopped • 1 cup of mayonnaise

3. Pour mixture into a shallow baking dish (I like to use a quiche dish).

• 2 tablespoons sour cream

4. Bake for 25 minutes or until the top starts to lightly brown.

• 1 small can of diced green chilis

5. Serve warm with crackers or sliced baguette.

Tips: This is a great dish to prep the night before.

• 1 cup grated parmesan cheese

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FIESTA DIP Submitted by: Debbie Simon, Media Director I got this recipe from one of my closest friends. We met at UNC, worked together at my first agency, and she was in my wedding. We are close to this day. I stole the recipe from her and make it all the time. It’s best shared. Directions: Throw everything together in a bowl, mix and serve with veggies or chips.

Ingredients: • 1 container 16 oz sour cream • 1 can chopped green chilis (drained) • 1 can chopped black olives • 1 bag of cheddar cheese • 1 packet of Hidden Valley Ranch Fiesta Ranch (these are hard to find in the store -- can get from Amazon OR you can do 1 packet of Hidden Valley Ranch regular and 1 packet of taco seasoning)

Tips: Can also add in a chopped jalapeno pepper if you like it a little spicy.

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FRENCH ONION DIP Submitted by: Caitlin Scott, Account Supervisor I love (and I mean LOVE) French onion soup, mostly for the delicious, crispy layer of cheese over the top of the crock bowl, so when I stumbled upon this dip I knew it was for me. With only a handful of ingredients it makes for a perfect weekend snack - not to mention that carbs and cheese always bring comfort! As you might notice in my recipes, I am all about ease and simplicity.

Ingredients: • 2 tablespoons extra-virgin olive oil • 1 large onion, thinly sliced • 1 clove garlic, minced • 1 cups shredded swiss • 8 oz. cream cheese, softened • 1/4 cups mayonnaise

Directions: 1. Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden and caramelized, 20 minutes. Add garlic and cook 2 minutes more. 2. Scrape onions and garlic into a large bowl and add cheese, cream cheese, and mayo. Season with salt and pepper. 3. Transfer dip to bread bowl and place on a baking sheet.

• Kosher salt • Freshly ground black pepper • 1 boule, top removed

4. Bake until warmed and bubbly, 15 minutes. Serve warm with bread.

• Baguette, for serving

Tips:

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Extra cheese is always welcomed, especially on the top. At about 12 minutes in the oven, throw on some more cheese and put your oven on broil for a crispy cheese layer on top.

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RUSTIC SOURDOUGH Submitted by: Melissa Astorga, Account Supervisor When 2020 happened, I found myself with time on my hands. So I dove into baking. Deep. I started with complicated and worked my way back. Hence, my ongoing war with sourdough. I acquired a sourdough starter from my good friend and colleague, Jordan McIninch. Her dad is an avid baker, has had this starter for years and I wanted the best for my breads. This recipe has yielded the best results. Sourdough is not for the fainthearted, but damn, does it make tasty toasts!

Directions: 1. Make the Dough: Whisk the levain, water, and olive oil in a large bowl. No recipe ever tells you to do this, but I like my starter to make friends with the water and olive oil for five minutes before adding in the other dry ingredients. Add the flour and salt. Mix it all together with your hands or use a silicone spoon until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30-60 minutes. After the dough has rested, work it in the bowl into a rough ball, about 15 seconds. 2. Bulk Rise: Let the covered bowl rest in a warm spot to rise. (I like to turn the oven on to a low temp and set the dough on top or next to the stove.) The dough is ready when it no longer looks dense and has doubled in size. This will probably take around 3 hours. Optional Step: Stretch & Fold the Dough During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. 3. Cut & Shape the Dough: Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).

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Ingredients: • 150g/ 5.35 oz bubbly, active starter (Levain - the fancy French term for starter) • 250g/ 8.80 oz warm water. I find that 110-115°F is the best. Keep some extra on hand in case you need a bit more. • 25g/ .90 oz olive oil (or just do a tablespoon and see what happens) • 500g/ 17.65 oz all-purpose flour • 10g/ .4 oz salt (sea salt if you’re fancy) • Fine ground cornmeal, for dusting (not necessary but a nice touch)

Place dough onto the floured work surface so it doesn’t stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf. To shape, use a dough scraper to move your dough to the non-floured section. (If there is any flour present, it will be difficult to shape, so brush away any excess.) Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. 4. Second Rise: Now the dough needs to rise again, but for a shorter period of time. Coat the bottom of a Dutch oven with cornmeal, or alternatively, use parchment paper to prevent sticking. Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough is ready when it is slightly puffy but not double in size. 5. Preheat your oven to 450°F toward the tail end of the second rise. 6. Score the Dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough. Use a bread lame, sharp paring knife or small serrated steak knife. 7. Bake the Dough: Place the bread in the oven on the center rack (lid on) and reduce the temperature to 400°F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. You can use a food thermometer to double-check; for sourdough, it should read 205-210°F. 8. Remove the bread from the oven and cool on a wire rack for at least an hour before slicing.

Ingredients: • ½ cup plus 2 tablespoons whole milk • 5 ⅓ cups bread flour, divided plus more

PULL-APART SOUR CREAM & CHIVE ROLLS Submitted by: Carly Neville, Senior Art Director

• 1 ½ teaspoons active dry yeast • 1 cup sour cream, room temperature • ¼ cup sugar • 4 teaspoons Diamond Crystal or 2 ¼ teaspoons Morton kosher salt • 3 large eggs • 8 tablespoons (1 stick) unsalted butter, cut into pieces, divided, room temperature • ½ cup finely chopped chives • Flaky sea salt • Freshly ground black pepper

These rolls were the showstopper at our mini 2020 Thanksgiving. They are incredibly easy to make... even for first-time breadmakers. Directions: 1. Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste (tangzhong) forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook. (Can also be mixed or kneaded by hand.) 2. Gently warm remaining 2 Tbsp. milk in the same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes. 3. Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups of bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes.

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4. Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours. 5. Meanwhile, coat a 13x9” pan, preferably metal, with 2 Tbsp. butter (it will be a generous layer, which is what you want). Uncover dough and punch down lightly to expel some of the gas.

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6. Turn dough out onto a lightly floured surface and stretch into a square. 7. Roll out, dusting with more flour as needed to prevent sticking, to a 12” square and sprinkle chives evenly over dough. 8. Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out dough again, dusting with more flour as needed, into a 16x6” rectangle. 9. Using a wheel cutter or bench scraper, cut dough into twenty-four 2”-squarish pieces (an 8x3 grid). 10. Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across the surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6x4 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45–60 minutes. 11. Meanwhile, place a rack in middle of oven; preheat to 375°F. 12. Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25–30 minutes. 13. Remove pan from oven and immediately brush tops with remaining 2 Tbsp. butter. Let cool in pan 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.

Tips: Rolls can be formed and arranged in pan one day ahead; cover and chill. Let rise at room temperature before baking (this can take up to 3 hours). Rolls can be baked 3 days ahead. Let cool; store airtight at room temperature. Pro tip: This recipe calls for a stand mixer but I did it by hand and it worked fine...and now my forearms are jacked so win-win. Make sure to bring the rolls to a full rise where the dough is elastic and has surface bubbles. Not sure what that looks like? Google it!

S AVORY

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SLOW COOKER CHICKEN NOODLE SOUP Submitted by: Jen Rohrig, Senior Account Manager This soup will revive you from a cold winter’s night and you’ll be craving it on a hot summer day, because it’s that good! Directions: 1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

Ingredients: • 1 1/2 lbs boneless, skinless chicken breasts

2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.

• salt and pepper, to taste

3. Remove chicken from the slow cooker and shred, using two forks.

• 3 carrots, peeled and diced

4. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.

• 1/2 teaspoon dried thyme

5. Stir in lemon juice and parsley.

• 8 oz spaghetti, broken into thirds

6. Serve immediately. *You can also use an Instapot instead of a slow cooker to speed things up. Adjust the cook time to about 20-30 minutes for step 2 and 10-15 minutes for step 4.

• 8 cups chicken stock • 4 cloves garlic, minced • 1 onion, diced

• 3 stalks celery, diced

• 1/2 teaspoon dried rosemary • 2 bay leaves

• Juice of 1 lemon • 2 tablespoon chopped fresh parsley

Tips: I like to add a little garlic powder to my chicken seasoning, but I love garlic! I have also let the cooked noodles soak in broth in fridge over night and reheat in the slow cooker.

8.5

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ROTHROCK’S BRISKET Submitted by: Chris Rothrock, Media Director Something I discovered on my own when starting to use my smoker. Awesome on a chilly evening or in the summer with a nice cold beer. Directions: 1. Coat meat liberally with Traeger Chili Garlic Rub. When seasoned, wrap brisket in plastic wrap. Transfer wrapped brisket to the refrigerator and let sit for 12 to 24 hours.

Ingredients: • Brisket • Traeger Chili Garlic Rub

2. When ready to cook, set temperature to 225° and preheat, lid closed for 15 minutes. 3. Remove brisket from plastic wrap and place fat side down on the grill grate. Cook for 6 hours or until internal temperature reaches 160°. 4. Remove brisket from the grill and wrap in a double layer of foil.

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5. Place foiled brisket back on grill and cook until it reaches a finished internal temperature of 204°, this should take an additional 3 to 4 hours. 6. Remove meat from grill and rest in the foil for at least 30 minutes. Slice against the grain. Enjoy.

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HARISSA CARROTS Submitted by: Leanne Cacchiotti, Associate Art Director Our tradition of making this spicy carrot dish for the Thanksgiving feast started because my husband and I hate doing dishes! This is an enormously flavorful dish that requires very little work. Directions: 1. Preheat the oven to 425°F. Stir together harissa spread, olive oil, honey, salt and pepper together in a large bowl. Add carrots; toss until well coated. 2. Spread carrots in an even layer in a roasting pan, cover with aluminum foil, and roast at 425°F until tender, about 20-30 minutes. 3. Remove foil, and cook carrots until caramelized, 5 to 10 more minutes. 4. Sprinkle with feta and enjoy.

Tips: We usually roast ours on a pizza stone. It really gets the carrots nice and caramelized. A little bit of charred ends is good! Also, this dish is a great leftover. No need to heat it back up, just let it come to room temperature and enjoy.

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Ingredients: • 1 heaping tablespoon harissa spread • 1 tablespoon olive oil • 1 tablespoon honey • Salt and pepper to taste • 1 bag of French carrots whole or 4-5 large carrots sliced • 1/3 cup crumbled feta cheese

FRENCH ONION GRILLED CHEESE Submitted by: Scarlett Cates, Operations Manager I seem to subconsciously gravitate towards all things French, and my grilled cheese is no exception. The controversial mayo-on-the-outside is a life changing hack I got from NYT Cooking at the beginning of quarantine and promptly shared with anyone who would listen. There’s no mayo flavor left when it cooks off and I’ve had perfectly browned grilled cheese every time. You’ll never go back to just butter again.

Directions: 1. Peel and cut onions into uniform slices. In a large bowl, toss the onion slices, olive oil, and about half of the salt and pepper. Melt the butter in a skillet over medium heat.

Ingredients: For the onions: • 2 large yellow onions • 2 teaspoon salt • 1/2 teaspoon black pepper • 1 teaspoon brown sugar • 1 tablespoon of olive oil • 1-2 tablespoons red wine • 1/4 cup beef or chicken broth • 1/2 tablespoon butter For the sandwich: • 4 slices of bread (I use brioche)

2. Once the butter has melted, dump in the onions. (Depending on the size of your skillet, you may have to do batches at a time, adding more as the others cook down.) 3. As onions become translucent and oil cooks off, add the brown sugar. (Note: the onions taste best when cooked as a “low and slow” process. Plan on spending about 25-30 minutes with them minimum.)

• (At least) 1 cup grated gruyere cheese

4. As the liquid cooks off further, add the broth and wine. Stirring/scraping the skillet often, cook until onions are limp and all of the liquid has cooked off.

• 1/2 tablespoon butter

5. Remove from heat and set aside.

• 1 tablespoon mayonnaise

6. Melt half of the butter in a skillet on low/medium heat. Prepare the bread by spreading mayo on one side and butter on the other.

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7. Once the pan has warmed, place a slice of bread mayo-side down, heaping cheese and onions on the exposed butter side. Place the top piece of bread with mayo side up, and carefully flip once the bottom slice has browned. 8. Make the second sandwich same as the first. Serve immediately. Refrigerate any unused onions in an airtight container for use in other dishes.

Tips: You can always save time by making the onions in advance. I often make big batches on weekends and add to various dinners throughout the week. A good rule of thumb for cooking wine: don’t cook with it unless you’d also enjoy drinking it.

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SOONDUBU JIGAE (KOREAN SEAFOOD TOFU STEW) Submitted by: Trisha Pierce, President

Ingredients: • 3 packets of Soondubu Jigae Seasoning Mix for Beancurd (go to an Asian market for this) • 16 ounces of silken tofu, cut into approx 1 inch squares (it will fall apart) • 2 tablespoons of sesame oil • 1 tablespoons of minced garlic • 1 green zucchini, diced large • 1 yellow squash, diced large • 1 yellow onion, diced large • 8 ounces of mushrooms (white or shitake), diced large • 8 ounces of frozen mix seafood (you don’t have to add this if you don’t like seafood) • 4 eggs • 4 stalks of green onion, thinly sliced or chopped

I wanted to share a popular Korean stew that I would have otherwise not known or enjoyed if it weren’t for marrying into a Korean family. Soondubu Jjigae (순두부 찌개) is a Korean spicy soft tofu stew recipe. It’s one of the most popular Korean stews and is the perfect comfort food for a cold winter day. There are many different ways to make it, but my favorite version is the seafood version known as Haemul Soondubu Jjigae (해물 순두부 찌개).

Directions: 1. Start heating a medium-sized pot on the stove over medium to medium-low heat. 2. Add sesame oil and heat for 30 seconds (be careful, sesame oil burns fast). 3. Add minced garlic, saute for 30 seconds until fragrant. 4. Add diced onion, saute for an additional minute. 5. Add diced zucchini and squash, saute for 2-3 minutes. 6. Add diced mushrooms, saute for an additional minute. 7. Add 3 packets of Soondubu Jigae Seasoning Mix. 8. Add 4 - 5 cups of water, taste and adjust as necessary. 9. Bring to a boil over medium-high heat. 10. Once bubbling, add tofu and seafood and cook for 2 minutes. 11. Turn off heat and scoop into individual bowls. 12. Crack an egg on top of the soup, cover and let sit for 2-3 minutes with top on.

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13. Remove top, sprinkle green onion on top for garnish and serve. * Serve with sticky white rice.

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RUTH’S ROAST BEEF Submitted by: Lisa Biskin, Creative Director I can recall a winter’s day when I was around 15, coming home from a day out. Snow was on the ground and the sun was almost down. I detected the scent of my mom’s roast beef cooking before I even opened the front door. Once inside, out of the cold and the many layers I’d been wearing, a cozy feeling settled over me. I knew I’d remember the feeling of safety and belonging, with dinner almost ready, long after that moment in time passed. It returns to me every time I make this dish.

Directions: 1. Preheat oven to 350°F. 2. Line a roasting pan with aluminum foil. 3. Place adjustable roasting rack in the pan. 4. Mix together the paprika, salt and pepper in a bowl. Using a glass to control the pour, slowly add a very small amount of water and then use your hand to mix the water in. Repeat adding dribs and drabs of water and mixing until the paste has the same consistency as damp sand on the beach. 5. Place roast on a plate, fat (broad) side facing down. Dip into the bowl and use your hand to pat (not rub) the paste onto every surface of the meat. Then flip the roast onto the roasting rack so the fat (broad) side is facing up. Continue applying the paste, making sure every surface is covered so the roast seals itself. 6. Place the roast in the oven and put up your feet. 7. Cook 1/2 hr. to the pound (1.5 hours for a 3 lb. roast). 8. When done, let the roast rest on a carving board. When you slice, cut across the grain. And be sure to invite me over. Tips: If you love garlic, mince raw garlic and spread it on meat before you apply the paste. Oh, one more thing: wear an apron or old shirt because applying the spice paste can be a bit messy.

1.5

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Ingredients: • 3 lb. rump roast (Be sure it’s a rump roast, which has a characteristic shape — nearly triangular, with facets and a peak) • 3 tablespoons paprika • 3 tablespoons salt • 3 tablespoons ground black pepper • Approx. 1/4 cup of water

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SHABU SHABU Submitted by: Trisha Pierce, President My husband’s family was stationed in Japan for many years, expanding their culinary background beyond their Korean and American roots. As a lover of all things “food,” I have greatly profited from their knowledge and experiences. One of Japan’s most popular hot pot dishes, “Shabu Shabu,” is onomatopoetic. It comes from the sound when you stir the vegetables and meat with your chopsticks and ‘swish swish’ in the hot pot. It’s a fun meal because everyone sits around the hot pot at the table, cooks together, and chats away while eating, much like with fondue. A communal dining experience that inspires good appetites and brings people closer together.

Directions: 1. Fill a Dutch oven or any large pot two-thirds full with water. 2. Add kombu/dried kelp and soak in water for at least 30 minutes. 3. While soaking, clean and prepare your vegetables into large bite-size pieces. 4. Set up a portable gas burner, turn on and put the pot on the stove. 5. Place platters with all other ingredients (meat, seafood, tofu, veggies and udon noodles) on the table. 6. Give each person ponzu sauce (add ginger, green onion and shichimi) and sesame sauce in a small bowl. 7. Allow guests to add ginger, green onion and shichimi to ponzu sauce as desired. 8. We also like to prepare an additional bowl or plate for each person to use to cool the food before eating. 9. Put the hardest veggies in first, followed by the softer veggies.

Ingredients: • 1 kombu (dried kelp) • 1 package of udon noodles • Napa cabbage, sliced into bite sized pieces • Bok Choy, sliced into bite sized pieces • 1 onion, sliced into quarters or bite sized pieces • 1 package enoki mushrooms, cleaned and ends cut • 1 package king oyster mushrooms, sliced into bite sized pieces • 1 package shiitake mushrooms, sliced into bite-size pieces • 1 package asparagus, trim ends • 1 package of medium-firm tofu cut into large bite-size pieces • 1 lb thinly sliced beef (chuck or rib eye) • 1 lb of seafood (shrimp or scallops work best) To Serve Ingredients • 2 green onions chopped • Grated ginger, about 2 tablespoons • Shichimi Togarashi (Japanese seven spice) • Ponzu (seasoned soy sauce) * You can find all the specialty ingredients at an Asian market

10. Put meat in right after and cook until meat turns gray. 11. Cook seafood and then udon noodles last. Tips: Keep in mind you can do all of the meat, seafood, tofu or veggies listed or just pick the items you like. Also note that the meat and seafood cook very quickly — be careful to not overcook!

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SAUSAGE, KALE AND SWEET POTATO SOUP

Ingredients: • 1 package of ground hot sausage (16 oz) • 1 medium sweet potato, peeled and cubed • 1 small to medium onion, diced • 2-3 cups of fresh spinach or kale • ½ cup orzo (uncooked) • 32 ounces of chicken broth • 1 tablespoons of cooking oil • Salt and pepper to taste • Grated parmesan cheese for topping

Submitted by: Lauren Pappas, Associate Media Director I initially discovered this recipe from Martha Stewart and made personal adjustments. This one-pot recipe is a Pappas family favorite. It’s easy and requires minimal clean up, so perfect for any day of the week.

Directions: 1. In a large pot (I use a dutch oven), heat the cooking oil over medium heat. Add onions with a little salt and pepper and saute until soft. 2. Add ground sausage and cook thoroughly, breaking into bits. Once done you can drain the fat (we leave it). 3. Add chicken broth, sweet potato, and orzo. Stir. Bring to a boil, then reduce heat to low and cover. Let simmer for about 20 minutes or until orzo is cooked to your liking. 4. In the final 5 minutes, add the spinach or kale to the soup.

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5. Salt/pepper to taste. 6. Serve topped with a little of grated parmesan.

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HAM’S FRIED CHICKEN SAMMY Submitted by: Ham Smith, Designer Fried chicken is the ultimate comfort food for me, but making it into a sandwich takes it to another level.

Directions: 1. Combine buttermilk, smoked paprika, garlic and onion powder, pepper, salt and hot sauce in a large bowl or bag. Add chicken thighs and let sit for 1-3 hours. 2. In a large pan, fill up ⅓ of pan with oil and heat up. 3. In a large ziploc bag combine flour, panko, 1 teaspoon salt, pepper, garlic powder and smoked paprika. Add each piece of chicken directly from marinade one at a time and thoroughly coat in flour mixture. 4. Place chicken pieces in oil one at a time and cook until golden brown and internal temp. is 160°F.

3.5

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Ingredients: • 1 lb boneless, skinless chicken thighs • 1 cup of buttermilk • 1 tablespoon of smoked paprika • 1 tablespoon garlic powder • 1 tablespoon onion powder • 1 tablespoon black pepper • 1 tablespoon salt • Couple glugs of hot sauce

5. Combine all the ingredients for the special sauce and mix.

• 2 cups all purpose flour

6. Sauce both buns, add a slice of tomato, jalapeno and chicken.

• 1 thinly sliced tomato

• 3 cups panko bread crumb

• Pickled jalapeno • Vegetable or canola oil • Martin’s potato buns with sesame seeds Special sauce: • ¾ cup mayo • 1 tablespoon honey • 3 tablespoons finely chopped chives • 3 tablespoon vinegar • 1 teaspoon black pepper • Hot sauce • 1 teaspoon dried dill

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CACIO E PEPE Submitted by: Jordan McIninch, Senior Account Manager Comfort food, to me, will always mean some form of pasta. Cacio e Pepe (literally “cheese and pepper”) is just a grown up, sophisticated version of macaroni and cheese. It’s everything I want my pasta to be - simple, cheesy and buttery. It will have you dreaming of Italy as soon as you take the first bite. Salute! Directions: 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain pasta.

• 1 pound bucatini pasta (spaghetti will work too)

2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the black pepper, red pepper flakes, and minced garlic and cook until toasted, about 1 minute.

• 1 1/2 teaspoons freshly cracked black pepper

3. Add the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining butter. Reduce the heat to low and add the parmesan and pecorino, tossing until melted. 4. Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce.

Ingredients:

• 4 tablespoons salted butter (if you use unsalted butter, just add 1/4 teaspoons of salt)

• 1 cup freshly grated parmesan cheese • 1/2 cup fresh grated pecorino cheese • 1 teaspoon red pepper flakes • 3 cloves minced garlic • Couple handfuls baby arugula • Lemon zest, for serving

5. Transfer to a bowl and serve topped with lemon zest.

Tips: I always add fresh basil, lemon zest and lots of extra cheese at the end because, after all, who ever says ‘no’ to extra cheese?

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REVAMPED MAC & CHEESE Ingredients:

Submitted by: Megan Sullivan, Media Buyer

• 1 box of mac and cheese (Annie’s Organic White Cheddar is what I use)

Prior to the pandemic, I would treat myself to takeout lunch once a week. My favorite spot was a place called Mac Mart where they sold diverse mac and cheese options, including crab dip, philly cheesesteak and buffalo chicken. As things shut down and work from home started, I realized how simple it would be to jazz up my own boxed mac and cheese.

• Butter (per box directions) • Milk (per box directions) • 1 tablespoon Ranch dressing • 2 oz blue cheese crumbles • 2 oz cheddar • 3 tablespoons Frank’s buffalo wing sauce

Directions: 1. Prepare your boxed mac and cheese per directions on the box. 2. Stir in extra cheddar cheese, which makes the dish creamier and “semi-homemade.”

• Diced red onion • Chicken

3. Heat up your chicken and toss in buffalo sauce. 4. Serve mac and cheese and top with blue cheese crumbles, chicken, red onion, ranch, and a swirl of additional sauce.

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5. Enjoy!

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COUSIN SHARYN’S STUFFED CABBAGE

2.5

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Submitted by: Lisa Biskin, Creative Director My mom and her sister, Evelyn, grew up with a mother who was a wonderful cook and baker. Like all excellent cooks, she didn’t necessarily measure and went by feel and taste — a skill that I sadly don’t possess. Fortunately, my cousin inherited our grandmother’s culinary chromosomes, evidenced by this recipe. The enticing, sweet & sour aroma of stuffed cabbage and its stick-to-your-ribs goodness is a favorite.

Ingredients: • 1 large head cabbage • 2 tablespoons oil • 2 onions sliced • 3 cups canned tomatoes • 3 teaspoons salt

Directions: 1. Core cabbage.

• 1/2 teaspoon pepper

2. Pour boiling water over cabbage and let it soak for 15 minutes.

• 3 tablespoons uncooked white rice

3. Remove 12 leaves carefully; if leaves are small, use 18. 4. Heat oil in large, deep saucepan.

• 1 pound ground beef

• 4 tablespoons grated onion • 1 egg • 3 tablespoons cold water

5. Lightly brown sliced onions in saucepan.

• 3 tablespoons honey

6. Add tomatoes, half of the salt, and pepper.

• 1/4 cup lemon juice

7. Cook over low heat for 30 minutes.

• 1/4 cup raisins (optional)

8. Mix together beef, rice, grated onion, egg, and the rest of the salt and pepper and water. 9. Stuff each leaf with some of the mixture. Roll up and tuck in sides. 10. Gently add to sauce. 11. Cover and cook over low heat 1.5 hours 12. Add honey, lemon juice and raisins. Cook 30 minutes longer. Tips: Goes well with: Roasted potatoes, rice, spaetzle, pirogies and rye bread.

CHICKEN WINGS & BLEU CHEESE DIP Submitted by: Bill Cutter, Creative Director We’ve started a ritual in our home on Sunday evenings since all of this pandemic unpleasantness came into our lives. Every Sunday is Super Bowl Sunday with chicken wings and bleu cheese dip. We’re more likely watching The Great British Baking Show than the NFL, so don’t judge. Directions: 1. Set oven to 375°F.

Ingredients: For the wings: • Chicken Wings (I like fresh over frozen and pre-separated into drummettes and blades.) • Frank’s Red Hot Sauce (I could put this on everything.) • 1-2 tablespoons olive oil • 1 stick of unsalted butter For the Bleu Cheese Dip: • 1 cup mayonnaise • 8 oz crumbled bleu cheese • 1/2 lemon • Frank’s Red Hot Sauce • Fresh cracked pepper to taste

2. Pat dry the wing sections with paper towels (this helps make them crispy). 3. Put aluminum foil on a cookie sheet and drizzle olive oil evenly throughout. 4. Place the wings on the cookie sheet. You can probably fit around 25-35 wings depending on size. 5. Pop the wings into the oven and bake for around 30 minutes. I usually give them an extra minute or two, based on my oven temperature. 6. About 5 minutes before the wings need to come out of the oven, melt a stick of unsalted butter in the microwave. (I always use the “melt” setting but invariably get distracted by something else until the butter explodes all over the microwave and I have to clean it up. Be smarter than me - it’s not that hard.) Remove the butter from the microwave and pour in Frank’s Hot Sauce, probably around 1/2 cup. Mix thoroughly with a spoon. 7. Remove the wings from oven and turn each wing with a pair of tongs.

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8. Spoon the butter/hot sauce mixture on top of each wing and return to the oven for another 30 minutes.

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9. While the wings are cooking, turn your attention to the dip. Mix the mayonnaise, bleu cheese and the hot sauce together in a bowl. It will have a pinkish color. Add as much or as little of the sauce as you like. Now to turn it into more of a dressing, squeeze the 1/2 lemon and mix the juice in. This will break down the consistency, so again add as much as you like and mix it as you go. Finally, add fresh cracked black pepper. I like a lot of it but add to taste. 10. Remove the wings from the oven. With tongs, place them into a bowl. With a large spoon, remove the bits left off the cookie sheet and add into the bowl of wings. Toss with more Frank’s Red Hot Sauce and serve. Bon appétit! I hope you’re wearing your eating pants.

Tips: Serve with celery sticks or mix in some carrot sticks if you’re fancy.

NO JACKET REQUIRED STEAK Submitted by: Aaron Spratt, Associate Creative Director Nothing beats a perfectly grilled, dry aged steak at one of those fancy downtown steakhouses. But sometimes you don’t feel like dressing up to drop 50 bucks or more on a piece of meat, or rolling the dice by going into a restaurant during a global pandemic. This recipe captures the rich, complex flavor at about a third of the price, without the dress codes and exposure to airborne pathogens.

Directions: Prep: 1. Combine red wine, soy sauce, and garlic in a bowl for the marinade. 2. Pat steaks dry, place in a large ziploc bag, add the marinade and seal. Refrigerate the steaks for 4 hours in the marinade, flipping halfway for an even distribution. Ingredients:

Grilling:

• 2 NY strip steaks, 1-inch thick

1. Set grill on high heat, brushing surface with the olive oil

• 2/3 cup red wine

2. Wipe off excess marinade from steaks, scraping off loose bits of garlic. Lightly salt both sides and edges of the steaks. Do this right before throwing them on the grill, so they don’t get too dry

• 2/3 cup soy sauce • 6 garlic cloves, minced or pressed • 1 tablespoon olive oil

3. Grill on high heat for 6-7 minutes for medium rare, or to desired temperature. Flip steaks once at the halfway mark.

• Sea or kosher salt

4. Remove steaks from grill and rest them for 5 minutes, then pour a glass of the red wine and reflect on how awesome life is at this moment.

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Tips: This recipe is for a gas grill, so you may have to adjust accordingly for other methods. As far as the wine, I’ve gotten great results with Cabernets and syrahs, but any decent red should do.

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MOJO ROAST PORK & CUBAN SANDWICHES Submitted by: Melissa Astorga, Account Supervisor Growing up, I spent most holidays visiting my family in Guatemala, where people are not eating spiral-sliced hams or roast turkeys for special occasions — they’re eating steak or pork roast. I have always loved this alternative to turkey, especially the Cuban sandwiches the next day.

Directions: 1. Make the brine first. Once you have all your ingredients in a large bowl or pot that can fit the entire pork shoulder in, I like to use my immersion blender to blend all the ingredients to ensure an even distribution of flavors. Brine the pork shoulder for 12 hours. 2. The next day, blend all Mojo Marinade ingredients in a blender. (Again, I use the immersion blender here or my NutriBullet.) 3. Remove pork from brine and pat dry. 4. Marinate pork shoulder in Mojo Marinade for at least 2 hours. 5. Slow roast pork shoulder until 170°F internal temperature (should still be a light pink on inside). To get to this, I like to blast it at 425 degrees for 30 minutes, then bump the temp down to 375°F for another 3 hours or so. 6. Baste pork with marinade throughout roasting (every 30 minutes or so). 7. Enjoy now and the next day make a Cubano! (Cuban bread split lengthwise, deli ham, mustard, swiss cheese and pickles. Toast it or put it in a panini press and voilà!)

Ingredients: • 6 lbs. pork shoulder Brine for the Pork: • 4 cups orange juice • 3.5 cups water • 1/2 cups rice vinegar • 1/2 cups spiced rum (or some bourbon if you won’t have any spiced rum, like me) • 1/2 cups salt • 1/4 cups sugar • lots of minced garlic • 1 tablespoon each of fresh thyme, fresh rosemary, fresh oregano, fresh sage, peppercorns • 3 bay leaves (fresh or dried, but I like fresh) Mojo Marinade for the Pork: • 2/3 cups olive oil • 2/3 cups cilantro • 4 tablespoon mint leaves • 1/2 cups orange juice • 1/2 cups fresh squeezed lime juice • 7 garlic cloves, minced • 1 1⁄2 tablespoon grated orange peel • 2 teaspoon fresh oregano, chopped • 1 teaspoon ground cumin • 2/3 teaspoon black pepper, ground and fine sea salt

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GRANDMA BRAY’S CHICKEN POT PIE Submitted by: Matt and Suzy Smith, Founders A simple recipe from a simple time. We love this Chicken Pot Pie because it reminds Suzy of time spent in her Grandma’s kitchen helping her make these pies made with fresh ingredients and love. A reminder that simple food is always the most comforting. Easy to make, easy to bake. And always great the next day. Directions: 1. Cook chicken breast, cool, shred. Set aside. 2. In a saucepan, combine carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and add shredded chicken. Set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat. 4. Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several slits in the top crust to allow steam to escape. 5. Bake in preheated (425°F) oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving

Tips: Although the original recipe is to cube chicken breast and cook with carrots, peas and celery, I prefer the above method for cooking the chicken.

Ingredients: • 1 lb boneless, skinless chicken breast halves • 1 cup sliced carrots • 1 cup frozen green peas • ½ cup sliced celery • 1/3 cup butter • 1/3 cup chopped onion • 1/3 cup all-purpose flour • ½ teaspoon salt • ¼ teaspoon black pepper • ¼ teaspoon celery seed • 1 ¾ cup chicken broth • 2/3 cup milk • 2 9-inch pie crusts

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PUMPKIN SPICE BREAD

Ingredients: • 3 cups sugar

Submitted by: Scarlett Cates, Operations Manager

• 1 cup vegetable oil • 1 16oz can solid-pack pumpkin • 3 ½ cups all-purpose flour • 2 teaspoons baking soda • 1 teaspoon baking powder • 1 teaspoon salt

There are one or two recipes my mother knows by heart, which seemed like a super power when I was a little kid. A decade after leaving the nest, I now have a few go-tos of my own memorized. This bread is one of them. Great for fall, winter, and the other parts of the year where I blast my air conditioning and try to pretend that it’s fall or winter.

• 1 teaspoon ground nutmeg

Directions: 1. In a large bowl, combine sugar, oil and eggs.

• ½ teaspoon ground allspice

2. Add pumpkin and mix well.

• ½ teaspoon ground cloves

3. Combine dry ingredients; add to the pumpkin mixture alternately with water.

• 1 teaspoon ground cinnamon

• ½ cup water

4. Pour into 2 greased 9-in. X 5-in. loaf pans. 5. Bake at 350°F for 60-70 minutes or until bread tests as done. 6. Cool in pans 10 minutes before moving to a wire rack; cool completely.

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Tips: While this smells amazing while baking and fresh out of the oven, I think it tastes best room temperature or chilled.

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SALTED CHOCOLATE CHIP COOKIES

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Submitted by: Leanne Cacchiotti, Associate Art Director These chocolate chip cookies are a combination of a few different recipes I have tried in the past. I liked parts from each recipe, so through lots of testing and tasting I created this recipe. It has become my picky family’s favorite cookie.

Directions: 1. Brown 1½ sticks of butter. Let cool slightly and then add in the last ½ stick. Allow butter to become cool to the touch. 2. Mix the sugars together in a large bowl (or stand mixer) and add the melted butter. Stir vigorously for about a minute or more. Add in the egg and vanilla to the sugar/butter mixture. Stir until the mixture starts to have a glossy sheen, about 1 more minute. 3. Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. It’s important not to over mix at this point. Stir in the chocolate chips and mix until evenly distributed. 4. Use a squeeze handle cookie scoop to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper. The mixture will be a bit looser than regular cookie dough, so don’t be alarmed if the balls don’t hold their shape completely. 5. Place the baking sheet with cookie balls into the freezer for an hour or two until they have fully frozen. 6. To bake your cookies, start by preheating your oven to 375°F. Before placing your cookies in the oven, sprinkle each cookie with a small amount of flake salt. Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will continue to bake and flatten out as you allow them to cool on the baking sheet once you take them out of the oven. After around 10 minutes your cookies will be ready to enjoy!

Ingredients: • 2 sticks unsalted butter • 150 grams light brown sugar • 100 grams granulated sugar • 1 egg • 2 teaspoons vanilla bean paste • 210 grams all-purpose flour • 2 tablespoons nonfat milk powder • 1 ¼ teaspoons kosher salt • ½ teaspoon baking powder • ¼ teaspoon baking soda • 12 ounces semisweet chocolate chips • flaked salt for topping

GEFÜLLTE STERN - OMA’S COOKIES Submitted by: Jordan McIninch, Senior Account Manager My dad’s mother (my Oma) is from Stuttgart, Germany. We have many family traditions that are German in nature, including one very important one - Christmas cookies. In our house, Christmas cookie production typically begins around October and my favorite cookie is the Gefüllte Sterne. I love making these almond cookies every year with my dad and hope you will, too!

Directions: 1. Preheat oven to 356°F.

Ingredients: Cookie: • 210 grams almond meal (two cups + 3 tablespoon) *not almond flour • 2 eggs • 210 grams unsalted butter (1 cup less 1.5 tablespoon) • 175 grams white sugar (1 cup less 2 tablespoon) • 420 grams all-purpose flour (3 1/2 cups) • Jar of your favorite preserves (our family favorite is black raspberry) • 1 teaspoon cinnamon

2. Mix dry ingredients together on the countertop. Cut the butter into the mixture. Add the eggs and lemon rind and mix well with your hands. Make into a large ball, wrap in plastic, and cool in the refrigerator until ready to use. 3. When ready, take a portion of the ball, place on countertop and cover with wax paper. Roll out to about 1/8 inch thickness. Remove the wax paper and, using your favorite cookie cutter(s), cut out cookies. Keep in mind it takes two of each shape to make a cookie. 4. Place on a cookie sheet and bake until cookie is light brown, 12-15 minutes. 5. While the cookies are in the oven, make the glaze. Beat one egg white until foamy. Slowly add in powdered sugar until the glaze is a spreadable consistency, which usually takes about 1 cup of sugar. Add in juice of half a lemon.

• Rind of 1 lemon, grated Glaze: • 1 egg white • Juice of 1/2 lemon

6. Take the cookies out of the oven. Take two of the same shape, add a dab of preserves to one, and cover with the other. Repeat until the cookies all have a match.

• Powdered sugar (approximately 1 cup)

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7. Put the cookies back in the oven just to quickly warm them up (just about 1 minute) - you want to glaze the cookies when they are warm! 8. Dip the top of the cookie in the glaze and decorate with sprinkles.

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BUCKEYES Submitted by: Jen Rohrig, Senior Account Manager This is a very popular dessert in Ohio, where I’m from. As you might imagine, these treats are a must-have at any family or friends gathering in the Buckeye State. If you aren’t a big sports fan (Go, Buckeyes!), no worries...just sit back and enjoy. Directions: 1. In a large bowl, mix together the peanut butter, butter, vanilla and sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. 2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Ingredients:

3. Melt chocolate chips in a double broiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

• 1 ½ cups peanut butter • 1 cup butter, softened • ½ tsp vanilla extract • 6 cups confectioners’ sugar • 4 cups semi-sweet chocolate chips

4. Using a toothpick, dip frozen peanut butter balls in chocolate. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving. * I always double the recipe, because they go fast and I always regret it if I don’t

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Tips: I have learned after dipping your buckeye if you take the toothpicks out and smooth out the hole they can look a little more pleasing before placing them in the fridge.

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PB CHOCOLATE CHIP BLONDIES Submitted by: Debbie Simon, Media Director These peanut butter blondies are the reason I own a cast-iron skillet. I had been thinking about getting one, but it was a dessert recipe that tipped the scales for me. These are everything you want in a dessert: Easy to throw together. Impressive to bring to a dinner party or to drop off with friends. Warm and heats up well. And pairs well with ice cream (or wine).

Directions: 1. Preheat the oven to 350°F. 2. Generously butter a 10-inch cast-iron skillet. 3. Beat together the butter, peanut butter, brown sugar, and granulated sugar until creamy, scraping down the sides of the bowl if you need to, 1 to 2 minutes. 4. Add the vanilla, then beat in the eggs one at a time, waiting until the first is incorporated before adding the second. 5. In a small bowl, whisk together the flour, salt, and baking powder. 6. Turn off the mixer before adding the flour mixture, then beat until just combined. Mix in the peanut butter chips and chocolate chips. 7. Spread the batter into the skillet and bake until the outside is a little golden on the edges but the center is still soft and gooey, 40 to 45 minutes. (It may seem undercooked when it comes out of the oven, but it firms up as it cools.)

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Ingredients: • 1 stick (4 ounces) butter, slightly softened, plus more for the skillet • 2/3 cup crunchy peanut butter • 3/4 cup (packed) light brown sugar • 2/3 cup granulated sugar • 2 teaspoons vanilla extract • 2 eggs • 1 ¼ cups all-purpose flour • 1 teaspoon kosher salt • 1 teaspoon baking powder • 2/3 cup peanut butter chips • 2/3 cup chocolate chips (milk or dark) • Vanilla ice cream, for serving

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SKILLET APPLE CRISP Submitted by: Scarlett Cates, Operations Manager When I think of home, I smell apples. Yearly field trips to orchards, the Apple Blossom Festival, the Apple Harvest Festival, apple pie and dumpling fundraisers and entire days devoted to making apple butter and other apple preserves accounted for A LOT of my childhood. I don’t make it back for those events all that much anymore, but when I do visit, my mother has approximately 25 pounds of fruit and vegetables at the ready for my trek back into the city. Despite constant reassurance that we actually do have produce in DC, every few months I find myself looking for apartment-kitchen-friendly recipes to use up apples before they go soft. This has become a favorite.

Directions: 1. Make the caramel sauce: Add granulated sugar and ¼ cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes. 2. After the mixture has begun to brown at the edges, use a heat-proof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Watch closely; it can become burned very quickly. 3. When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Pour the caramel into a heat-safe container to cool. 4. Prepare the filling: Heat oven to 350°F and set a rack in the center. Peel, core and slice the apples into ½ inch slices, removing any bruised bits if necessary. Combine

Ingredients: Caramel sauce: • 2 cups granulated sugar • ¾ cup unsalted butter (1 ½ sticks) diced • 1 cup heavy cream • 1 teaspoon vanilla bean paste or extract • 1 teaspoon kosher salt For the filling: • 3 pounds of tart, firm apples (I use Honeycrisp) • 1 tablespoon fresh lemon juice • 1 teaspoon ground cinnamon • ½ teaspoon cardamom • ⅛ teaspoon ground cloves • Pinch of kosher salt For the topping: • 1 cup all-purpose flour • 1 cup old-fashioned oats • ⅓ cup light brown sugar • ½ teaspoon salt • ½ cup butter, softened (1 stick)

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the sliced apples, lemon juice, spices and salt in a large bowl and stir to combine. Drizzle ½ cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10- inch oven safe skillet. 5. Make the topping: In the same bowl, combine the flour, oats, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more caramel sauce and vanilla ice cream (my favorite is Tillamook). Any extra caramel sauce will keep for one week if refrigerated in an airtight container. Tips: I usually make the caramel sauce in advance, just to limit dishes and save counter space.

Ingredients: • 1 (18.25 oz) package yellow cake mix

CHESS CAKE Submitted by: Kelsey Christian, Designer Chess cake brings me back to Sundays spent with my extended family. It is one big sugary hug!

• ½ cup butter, softened • 3 eggs • 1 (8 oz) package cream cheese • 4 cups confectioner’s sugar

Directions: 1. Preheat oven to 350°F. Grease a 9”x13” cake pan. 2. In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9”x13” pan. 3. In a medium size mixing bowl, mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake batter. 4. Bake for 35 minutes or until golden brown.

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BUTTERSCOTCH PIE WITH CURRY CRUST Submitted by: Carly Neville, Senior Art Director This pie is perfect for 2020. It is decadent, unexpected, challenging and rewarding.

Ingredients: Curry Crumb Crust: • 1 teaspoon fennel seeds • 8 oz vanilla wafer cookies • 2 tablespoons all-purpose flour • 2 tablespoons raw sugar or granulated sugar

Directions: Curry Crumb Crust

• 1 teaspoon Madras curry powder

1. Place a rack in middle of oven and preheat to 325°F. Toast fennel seeds in a small dry skillet over medium heat, stirring often until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.

• 6 tablespoons (¾ stick) unsalted butter, melted, slightly cooled

2. Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

• ¼ tsp kosher salt

Filling and assembly: • 1 envelope unflavored powdered gelatin • 1 ½ cups whole milk, divided • 3 tablespoons granulated sugar • ½ vanilla bean, split lengthwise

3. Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, around 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.

• 1 ½ cups heavy cream

Filling and assembly

• 2 tablespoons cornstarch

4. Place gelatin and 2 tablespoons of milk in a small bowl; let stand until gelatin is softened, 5–10 minutes. 5. Place granulated sugar in a medium saucepan; scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add ½ cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 minutes.

• ¾ cups (packed) dark dark brown sugar, divided • ⅛ tsp baking soda • 2 large egg yolks

• 3 tablespoons unsalted butter • 1 tablespoons mild-flavored molasses • ½ tsp kosher salt • Unsweetened whipped cream (for serving) • ½ cup chopped salted, dry-roasted cashews

Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard. 6. Whisk egg yolks, cornstarch, and remaining ¼ cup brown sugar in a medium bowl. Gradually whisk in half of the warm caramel mixture. Pour egg-yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes. Remove from heat and whisk in gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and place in refrigerator. Chill until slightly thickened, stirring occasionally, about 1 hour. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.) 7. Pour butterscotch filling into crust, smoothing top if needed. Chill until set, at least 2 hours. 8. Just before serving, spoon whipped cream over pie and top with cashews.

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Tips: If you’ve never made homemade caramel, skip the dry method and opt for the wet. Add a tablespoon or so of water to the pot as the sugar heats up for more even melting and make sure to keep the sides of the pot wet to protect against crystallization.

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HUNGARIAN PALACSINTA Submitted by: Caitlin Scott, Account Supervisor My Hungarian heritage has always been a big part of life, especially when it comes to food. My nana has cooked a traditional Hungarian meal for my family every week for as long as I can remember. One of my favorites is palacsinta, a delicious pancake. It has always brought me comfort and reminds me of home (not to mention it is very easy to make and is an awesome sweet treat). Directions: 1. Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours. 2. Stir in the carbonated water at the last moment, just before cooking the pancakes. 3. Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan. 4. Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until all the batter is cooked; add butter before cooking each pancake. 5. Serve by spreading jam or your favorite filling on the pancake and roll it up. I recommend strawberry jam or sweetened cottage cheese, a traditional filling. Serve with fresh berries. Tips: The finishing touch: my grandma ALWAYS tops them with powdered sugar.

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Ingredients: • 3 eggs • 1 1/4 cups all-purpose flour • 1 cup milk • 1 teaspoon sugar • Pinch salt • 1 cup carbonated water • Butter, for cooking pancakes

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CARAMEL APPLE MULE Submitted by: Chris Rothrock, Media Director

Ingredients: • 2 parts caramel vodka / Smirnoff • 1 part ginger beer • 1 part apple cider

Tasted a similar drink at Blackwall Hitch and recreated it. The. Best. Directions: 1. Combine ingredients and stir.

• 12 drops of lime juice

2. Serve in a copper mug. 3. Drink and enjoy!

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Swig

APEROL SPRITZ

Ingredients: • 3 ounces prosecco

Submitted by: Caitlin Scott, Account Supervisor

• 2 ounces aperol

This is my favorite cocktail for any season and transports me back to the streets of Italy. Last winter, I traveled to Rome with my family and this drink became a staple of the week and has become my go-to ever since. It’s the perfect mix of bubbly and a slightly sweet flavor. It’s so simple to make and dangerously delicious. (Watch out for next-day prosecco headaches as this is a hard drink to put down.)

• 1 ounce club soda • Garnish: orange slice

Directions: 1. Add all ingredients into a wine glass with ice and stir. 2. Garnish with an orange slice.

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Tips: I love my mine extra cold with lots of ice.

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ESPRESSO MARTINI Submitted by: Jordan McIninch, Senior Account Manager A few years ago, after a very long, tiring day of walking around the beautiful town of Killarney, Ireland, I stumbled across a quaint cocktail bar. In the need of something that, let’s be honest, wasn’t Guinness, the bartender made me an espresso martini so delicious that I had to ask him what made it so addicting. He told me, “Love and a hint of chocolate.” Thus began my love affair with the espresso martini. Directions: 1. Put all ingredients into a shaker and shake for 20-30 seconds. 2. Rim the glass with sugar if desired. 3. Pour into your favorite glass. Garnish with coffee beans and a bit of cacao powder.

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Ingredients: • 1 1/2 ounces vodka (if you like your martini sweeter, try vanilla vodka) • 3/4 ounce Kahlua • 1/4 ounce crème de cacao (white) • 1 ounce espresso (cold) • Optional: Cacao powder, sugar for the rim.

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DEEP DISH RAZOR BLADE SOUP Submitted by: Bill Cutter, Creative Director I’ve been making this recipe now for more than 30 years. A creative director I worked for in Chicago came up with the name. It’s a crowd pleaser that never fails to put a smile on everyone’s face. And so many people come back for seconds! Directions: 1. Put your martini glass in the freezer for at least 15 minutes. You’ve earned a cold one! 2. Fill your cocktail shaker with ice. 3. Add a jigger (1.5 oz) of vodka to the shaker. (Or, if you’re feeling adventurous, double the recipe. I do it all the time and for some reason there’s never any leftovers.) 4. I’m not a vermouth fan, so I make mine extra-dry and just think of Italy instead.

Ingredients: • Your favorite vodka (or gin, if you’re so inclined, but this is my recipe) • A special martini glass • A cocktail shaker (Gin may like to be stirred but vodka needs to be shaken into submission) • A lemon and a lemon zester

5. Put on your favorite dance tune and SHAKE! The secret is to get that vodka extra-cold so a vigorous thrashing is a must. 6. Pour into your now chilled glass. You should get a silvery liquid that has tiny slivers of ice floating on top much like the North Atlantic the night the Titanic made its fateful crossing. 7. Add lemon zest and enjoy!

Tips: Remember, a wise soul once said, “There’s nothing like the first sip of your second martini.” Cheers!

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OLD FASHIONED

Ingredients: • Bitters • Ice

Submitted by: Melissa Astorga, Account Supervisor

• Bourbon

My best friend happens to be my current roommate. We met in college, and I actually had an imprint from her hindquarters in my freshman dorm room bed because she was there every single day. Throughout our 15-year friendship, we have developed a mutual love of decadent food, board game competitions and whiskey. So during this pandemic, we got very familiar with Old Fashioneds. It’s a warm hug, when no one else is allowed to give you one. Luckily, I’ve had my best bud in my house to dole them out occasionally, with a side of whiskey.

• Orange Peel • Sugar Cube or Simple Syrup • Rocks glass • Muddler

Directions: 1. Muddle in a rocks glass, 1-2 sugar cubes (depends on your affinity for sweetness) with 2-3 dashes of bitters. 2. I recommend getting a large ice mold for this drink because smaller ice cubes melt faster and will water down your drink quickly. 3. Pour in a shot of bourbon (I like Rye whiskey sometimes to switch it up)

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4. Take a slice of orange peel and twist it, then garnish. 5. Optional: add a couple of cocktail cherries (Morello, not maraschino) 6. Drink and repeat.

Swig

THE DAY-ENDER DIRTY Submitted by: Aaron Spratt, Associate Creative Director While stuck at home, many people have discovered their latent “pandemic powers.” Some have been making sourdough, others have taken up knitting. I found out I make a pretty killer dirty martini, which has since become a 5 o’clock favorite around our house. And, with the olives, it qualifies as one of your daily servings of vegetables.

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Directions: 1. Put ice cubes in two martini glasses to chill them

• 5 oz gin or vodka

2. Fill cocktail shaker halfway with ice cubes

• 1.25 oz dry vermouth

3. Add the liquor, vermouth, and olive brine and shake well

• 1.25 oz olive brine

4. Dump the ice from the glasses and pour the martinis

• Ice

5. Garnish with 1-3 olives 5. Make a toast to this being the last productive thing you’ll do today

Tips: Gin gives the martini a more complex, floral quality, while vodka is smoother, taking more of a back seat to the savory of the olive juice. Queen olives are the best olives for the job, preferably pitted and unstuffed.

Ingredients:

• 2-6 olives

We hope these recipes bring you comfort and joy, not only this holiday season but throughout the years.

NOW, GET COOKING!