Preheat oven to 400°F. Grease cast iron frying pan In a large bowl mix all the ingredients (leave meat out at this point). After all ingredients have been thoroughly mixed, gently add in meat until combined (do not overwork). Form 2-inch meat balls (do not overwork). Bake in preheated oven for minutes, take meatballs out of oven and let stand. Ladle all juice out of the pan and make your favorite thick gravy using the juice. Cook another 10 minutes and ladle gravy over meatballs. Enjoy!

Aachchi’s Coconut Dal

GLUTEN FREE, DAIRY FREE, & VEGAN

CHEF Sarah Merrill

What sets Sri Lankan food apart is its reflection of the tropical island’s surroundings - lots of coconut & seafood. This is a simple, but also rich & creamy red lentil dish - to serve either as the main or side with rice. Every summer as a child, I would travel to my grandparent’s home in Colombo, Sri Lanka. My achchi (grandmother) would have this served every lunch and dinner meal - probably because it was such a hit with all the grandkids.

ORIGIN Sri Lanka

Sri Lanka is the originating country of cinnamon. True cinnamon is native to Sri Lanka & traces of Ceylonese cinnamon has been found in the tombs of ancient Egypt. Today, Sri Lanka is still a leading exporter of the world’s cinnamon.

INGREDIENTS • 2 cloves of garlic, minced • 1.5 cups / 1 medium onion, diced • 1 cup red lentils • 1 teaspoon curry powder • 1 can (13.5 oz) coconut milk • 2 cups water • Salt, to taste • 2 tablespoons olive oil

INSTRUCTIONS 1. Heat oil in medium saucepan on medium-high heat. Add onion & garlic. Sauté until softened (3-5 min.) 2. Add curry powder & fry until fragrant (1 min.) Salt to taste. 3. Add lentils, coconut milk, and water to saucepan. 4. Bring to a boil. Then cover at a simmer for ~20 min. 5. Simmer until the water is about 90% absorbed. Stir for creaminess - consistency should be similar to porridge/ oatmeal.

Spicy BBQ Pineapple Chicken

CHEF

Victoria Maasoe

I ate a teriyaki version of this in a restaurant and absolutely loved it and wanted to have my own spin on it and it is a favorite every time.

ORIGIN USA

Houston has a diversity of foods from all over.

INGREDIENTS • Chicken Breast • Sliced Pineapple • Oil (I use avocado oil but you can use which ever oil you’d like) • Salt • Pepper • Garlic Powder • Onion Powder • Slap Ya Mama *Optional* • Red Pepper Flakes • Sweet Baby Rays Sweet and Spicy Barbeque Sauce • Fresh cut onions *Optional* • 3-4 Garlic cloves *Optional*

INSTRUCTIONS Preheat your oven to 425º F. Grab your chicken breast and rub your oil onto both sides of your chicken. Only use a light amount of oil to allow your spices to stick to your chicken. Then add your spices on both sides of your chicken breast. I usually just eyeball the spices as I’m putting it on the chicken. You can choose to add Slap Ya Mama seasoning on here it is not necessary because you already have all the ingredients on there anyways. Once you are done seasoning your chicken to your liking you put in an oven dish. I have about a 3” deep dish. Then if you have a brush you brush your Sweet Baby Rays BBQ sauce (specifically the Sweet and Spicy for best flavor) on both sides of your chicken breast. Not too thick but just enough to nicely coat your chicken. Now that that is done you can slice your onions and cut the rings in half and peel and slice your garlic cloves. Add the onions and garlic along with your pineapple in your dish along with your chicken generously. I then like to wrap the top of the dish with foil to keep the moisture in so it isn’t dry when I’m ready to eat. Bake in the oven for 25-30 minutes. Once done cut the chicken in the thickest part to make sure it is fully cooked (usually is after 25 minutes) and enjoy! I usually pair this with white rice and some broccoli. Make sure to add some of those onions and pineapples in each bite to enjoy it to the max!

Aspen Soup

CHEF Devyn Richardson

Growing up, every summer and winter, my family would visit my grandmother, Baba (aka Lillian McDowell), in Aspen, Colorado. Each visit, no matter the season, Baba would meet you at the front door with a smile and a hug…along with the smell of warm Aspen Soup and fresh cornbread. My grandmother was a feisty and independent woman who loved living in the mountains, taking care of people, a good laugh, and stirring something up in the kitchen…and she loved us all unconditionally. Memories of Baba and the lessons she taught me, both in life and in the kitchen, resonate with me daily…especially when these recipes are made.

ORIGIN Rocky Mountains, USA

INGREDIENTS • 1 ½ sweet onion, large – diced • 3 celery ribs – diced • 3 carrots, medium – diced • 4 -5 white potatoes, medium (thin skin) - cubed • 6 cups broth (either chicken or vegetable stock) • 1 cup corn, frozen • ¾ peas, frozen • 1 cup green beans, frozen • 1, 28oz can of diced tomatoes • 2-3 cups chicken, cubed (rotisserie chicken is easiest for this recipe)

Options • Broth – If you want more broth to the soup add 2 cups extra cups of stock. • This recipe does not call for any seasonings; however, you can add seasonings of your choice.

INSTRUCTIONS Sautee the onions with a pinch of salt. The salt will help to sweat the onions, so no oils are required. Add the carrots, celery and potatoes, and broth. You can seasonings here if you’d like, such as salt, pepper, rosemary, thyme, etc. Bring to a boil. Add corn, peas, green beans, and tomatoes. Cook until potatoes are tender. Reduce to simmer. Add the cubed chicken. Continue to simmer for 15 minutes. Add salt and pepper to taste. Serve with Baba’s Cornbread.

Goulash

CHEF Daniel Brower

My Paternal Grandmother was of Hungarian ancestry. This was a recipe she made often. My mother adopted it and we had this dish many times during my childhood. It is a good comfort food.

ORIGIN

Hungary

This recipe was adapted from a traditional goulash recipe and “Americanized” by adding pasta and using ground beef instead of beef chunks.

INGREDIENTS • 1 1/2 pounds ground beef • 2 small to medium onions • 2 1/2 cups uncooked medium shell pasta • 1 1/2 quarts (48 ounces) diced or stewed tomatoes • 2 medium to large green bell peppers - chopped • 2 stalks celery - chopped • Fresh Parsley - chopped • 1 teaspoon sugar • 2 teaspoons Worcestershire sauce • Olive Oil • salt, pepper, ground thyme and garlic powder (to taste)

INSTRUCTIONS Sauté onions in large high sided frying pan for a few minutes with a little olive oil, Remove onions from pan and set aside. To pan, add Ground Beef and fry until brown, drain off excess fat, While the ground beef is frying, cook shell pasta according to instructions (al dente) on package and drain when done, Into pan with the ground beef add salt, pepper, thyme and garlic powder. Add back the sautéed onion. Also add chopped pepper, celery, tomatoes, pasta, sugar, and Worcestershire sauce. Cook on low heat for 20 minutes. Add chopped parsley and cook for 10 minutes more and/or until the celery and peppers are done.

Italian Jambalaya

CHEF Patrick Pyle

The Pattern Houston office hosted a potluck where everyone was encouraged to bring something that represented their culture. I grew up in Lafayette, Louisiana and my mother’s family is from Italy. I decided to mix Cajun and Italian to come up with this fusion dish which is risotto with shrimp and andouille sausage.

This is a fusion dish that really doesn’t have an origin.

ORIGIN INGREDIENTS

• 1 sweet onion • 1 bunch of asparagus • Pancetta • Olive oil for the pan • White wine • Box (32 oz) of chicken stock or broth (low sodium) • 1 ½ cups of arborio rice • Little minced garlic • Parm cheese • About 1 lb of frozen or fresh shrimp (peeled and deveined) medium sized • 1 link of andouille sausage sliced

INSTRUCTIONS • Sweat out the onion, then add the garlic. • Add in the rice and let it heat up a little bit until it gets a little white in the center (1 min). • Then add the white wine until it covers the rice, letting it reduce, before adding in the chicken stock (heat up in microwave) • Once reduced, start adding in the stock a little bit (8-10 oz) at a time to let it continue to reduce.

Joan’s Arroz Con Pollo

CHEF Terrence Cantorna

My mom, Joan Flynn, was born and raised in Chicago’s South Side, the daughter of Irish immigrants. She expressed her affection for my dad, an immigrant from Cuba, with food, perfecting the recipes from his home in Pinar del Rio, Cuba. Mom wrote this recipe down for my sister, Dione, late in life, passing it on like she would an heirloom. Now that Mom and Dad have passed, I’ll tell a secret: Dad’s Cuban friends used to ask Mom to cook staples like black beans and rice when those friends would host dinner parties for other Cuban families.

ORIGIN Cuba and Spain

This recipe, like many Cubans, emigrated from Galica, Spain to Cuba. Galicia is deeply Celtic; maybe that’s why an Irish woman was drawn to the food.

INGREDIENTS • 1 Chicken - Cut into pieces • 1 large onion, chopped • 1 large green pepper, chopped • 6 garlic cloves, minced • 2 bay leaves • 1 large can chopped tomatoes • Olive oil • 1 cube of chicken bouillon • 1 cup rice

INSTRUCTIONS 1. Sauté chicken slightly brown; do not crowd pan.

Remove chicken. 2. Add onions, green pepper, garlic, tomatoes, bay leaves, salt, pepper and chicken bullion. Simmer sauce for 30 minutes. 3. Add rice and ~1 cup liquid (depending how much the sauce boiled down). Simmer for 20 minutes. 4. Return chicken with rice and liquid.

Calabacitas with Pork

GLUTEN & DAIRY FREE

CHEF Dulce Perez

This a traditional Mexican dish my grandmother used to cook for me and my mom. With a stack of corn tortillas, it was one of the few ways you could get my to eat veggies as a child.

In 2010, UNESCO added traditional Mexican cuisine to the list of Intangible Cultural Heritage of Humanity. It was the first ethnic cuisine in the world to be recognized.

ORIGIN

Mexico

INGREDIENTS • 1-1.5 lbs pork loin or your preferred cut of pork • 2 tablespoons of oil • half a small white or yellow onion, chopped • 2 minced garlic cloves • 2 small diced serrano peppers or to taste • 1 cup corn kernels, fresh, frozen, or canned (drained) • 3-4 calabacitas or medium zucchinis cut into half inch pieces • half a green bell pepper, seeded • 1 8oz can tomato sauce • 1 cup of water • Cumin, salt and pepper to taste

INSTRUCTIONS Cut pork into 1 inch cubes and brown with oil in a large skillet. Add the onion, garlic, serrano peppers, corn, calabacitas, tomato sauce, water and seasonings. Add the green bell pepper in big chunks as it will be removed after cooking. Stir gently, cover and let simmer for 30 min or until the pork and vegetables are tender. Add extra seasoning to taste and serve with corn tortillas.

Zupa Ogorkowa (Pickle Soup)

VEGETARIAN

CHEF Izabela Okon-Uribe

My favourite soup as a child and now, once you taste it, you will understand. Some people, when they meet me and find out I am Polish they ask if I make pickle soup!

Poland is famous for soups everyone has an amazing recipe for soup.

ORIGIN Poland

INGREDIENTS • 4 cups broth ( chicken or vegetable ) • 4 large BRINE pickles sliced ( not traditional dill pickles in vinegar ) • 2/3 cup Brine • 4 potatoes peeled and cubed • 2 large carrots peeled and cubed • 2 tbs all purpose flour • 1 cup sour cream • Salt and pepper to taste • Chopped fresh dill for garnish

INSTRUCTIONS Mix broth, pickles, brine, potatoes and carrots in pot, bring to boil, reduce heat and simmer about 15-20 min. In a small bowl mix sour cream, flour and whisk in 1/4 - 1/2 cup of hot soup to temper the mixture so it does not curdle. Pour tempered sour cream into hot soup whisking constantly. Bring to boil and then reduce heat to low and simmer 3 minutes. Add salt and pepper to taste. Serve with fresh dill and piece of bread!

Cumin Crusted Lamb with Watermelon Reduction Chutney

CHEF Andrew Vernon

Accidentally, but luckily stumbled upon this dish as part of a cook-off competition on a New Year’s Eve several years ago. It was grilled on a barbeque in the dead of a cold East Coast winter. The watermelon reduction takes a while, but we found that having a few bottles of red wine on hand made the whole endeavor great fun.

The flavor and spice in the lamb preparation has tints of India. The Brits do love their lamb, thanks to the New Zealanders, I think. It’s a great mix of ingredients and flavors from these various regions.

ORIGIN Indian, with a bit of New Zealand and England thrown in for good measure!

INGREDIENTS The Lamb • 2 teaspoons cumin seed • ½ teaspoon celery seed • ½ teaspoon fennel seed • ¼ teaspoons coriander seed • 2 teaspoons kosher salt (halve if using regular salt) • 1 rack of lamb, frenched

Watermelon Chutney • 2 cups watermelon fresh juice (strained through a tea strainer) • ¼ teaspoon cumin seed ground • 1/8 teaspoon coriander seed ground • 1 teaspoon amchoor powder (powdered mango) • 1 clove • ¼ teaspoon kosher salt (halve if using regular salt) Raita • 1 celery stalk (cut into 1/4” dice) • 1 teaspoon salt • 1 cup yogurt plain • ½ teaspoon kosher salt (halve if using regular salt) • ½ teaspoon honey • ¼ teaspoon mustard seeds toasted black • ¼ teaspoon celery seed toasted • ¼ teaspoon garlic grated (about 1 small clove)

INSTRUCTIONS Watermelon Chutney Put the watermelon juice in a small saucepan and bring to a boil. You can skim off the red foam that floats to the surface, but not necessary as it adds color. Add the ground cumin, coriander, amchoor powder, clove and salt. Continue slowly simmering-boiling until it’s reduced in volume all the way down to about 1/2 a cup. It should be thick and syrupy, like a loose gravy. Transfer your chutney to a small bowl and set aside to cool.

Raita Add 1 teaspoon of kosher salt to the celery and let it stand for about 1 hour. Squeeze as much liquid as you can out of the celery and add it to a small bowl with the yogurt, salt, honey, mustard seed, celery seed, and garlic. Stir to combine and keep refrigerated.

The Lamb Put the cumin, celery, fennel and coriander seed in a cast iron skillet and toast over medium high heat until the spices are medium brown and fragrant. You’ll really feel the recipe coming together once the spices start to warm up. Transfer them to a spice grinder or mortar & pestle, and give it a few quick pulses to break up the seeds (but not long enough to turn it into a powder). Combine the spices and salt and sprinkle it onto the rack of lamb. You want to get a nice thick coating, so us all of the spice rub. If you are grilling the lamb, place the rack over indirect heat until an instant read thermometer reads 130º F (medium rare). If you are pan frying, add some oil to a cast iron skillet over medium heat and fry each side of the lamb until it reaches a dark golden brown. Finish it off in a 350 degree oven until an instant read thermometer reads 130ºF (medium rare). Highly recommend grilling on charcoal, but not too hot or the fat will result in flames that may burn the lamb. Transfer the rack to a plate and let it rest for 10 minutes. Slice the lamb between each rib, then plate with a drizzle of watermelon chutney and a side of celery raita.

Ryan’s Ribs

CHEF

Ryan Turner

After years of using rib recipes from other people, I decided to take matters into my own hands and come up with my own recipe that fits perfectly for me and my family. The summer of 2021 is when I realized I never had to use another persons rib recipe again because man o man did I nail this one. I’m talking juicy, flavorful, mouth watering ribs with a little crisp that just feels right with every single bite. Anytime we have a family or friend gathering and ask the kids what we should cook... its Dad’s ribs every single time, and not KD like before (Kraft Dinner)

• Kraft Dinner is the top-selling grocery item in Canada. • Canada is the most educated country in the world. • There are two official languages in Canada. • Canada has one of the highest immigration rates in the world. • Canada is the world’s second largest country • Canada’s national animal is actually a beaver • Canada has more lakes than anywhere else in the world

INGREDIENTS • 1 tablespoons paprika • 3 tablespoons brown sugar • Honey Hog BBQ Rub (Meat

Church) • The Gospel-All Purpose-Rub (Meat

Church) • 4 tablespoons mustard • 1 tablespoon garlic powder • 2 3/4 to 3 pounds baby back ribs (one big rack)

ORIGIN Canada

INSTRUCTIONS 1. Heat the oven to 300º F. Line a rimmed sheet pan completely with foil. Now lay another extra-long piece of foil, dull side facing up, down the middle. 2. Mix paprika, brown sugar, & garlic powder in a bowl. 3. Dry your ribs completely with paper towel. Place the ribs, meaty side down, on the big piece of foil.

You’ll notice a thin, transparent membrane covering the bones on the back of the ribs. Use a knife to open the membrane, then use your hands with a piece of paper towel to ease your way under it, then pull it completely off the ribs. 4. Apply a healthy amount of mustard while using your hands and fingers to cover the entire front/back side of the ribs. 5. Grab the spice mixture from step 2 and rub it all over the ribs—top, bottom, and sides. 6. Grab your choice of Meat Church Dry Rub (or similar) and sprinkle all over the ribs using your fingers to massage it into the rack. Flip over and repeat. 7. With the meaty side facing up, bundle the ribs in the larger piece of foil. (Double wrap if you need— just make sure there are no gaps for the juices to escape from, since you’ll be flipping the ribs halfway through.) Start roasting with the meaty side facing up. 8. Roast the ribs in the foil package for approx. 2 hours, carefully flipping halfway through, until the meat is fork or toothpick tender. 9. Once they’re tender, remove the ribs from the oven and crank up the heat to 500° F. While the oven is coming up to temperature, open the ribs’ package, and transfer the ribs, meaty side facing up, to a cutting board. Now pour all the juices from the sheet pan into a cup or bowl. Throw away the foil from the ribs’ package and the foil covering the pan; line the pan with a fresh sheet of foil. Return the ribs to the sheet pan, meaty side facing up, and sprinkle some additional dry rub spice evenly on top.

Use a spoon to gently pat the spice mixture down. 10. When the oven is at 500°F, put the ribs back in—completely uncovered. Roast for 5 minutes until the top is starting to crisp up and dry out. Remove the ribs from the oven and lightly brush the top with the reserved juices . Get the ribs back in the oven and continue to bake for another 5 minutes, until the top is crispy. 11. Transfer to a cutting board and let cool for a few minutes. 12. Enjoy!

VEGETARIAN

CHEF Alex J Hoffer

Mom’s potato latkes were always a favorite growing up... and they still are! Enjoy them during Hanukkah or any time of year - they’re typically served as an appetizer / side at dinnertime, but you can also make them for breakfast, and they’re still pretty great as leftovers the next day. Whenever you make them - the house is guaranteed to smell glorious.

ORIGIN Hanukkah

Latkes are a well-loved staple of Ashkenazi Jewish cuisine - traditionally served to celebrate Hanukkah and the miracle of the oil in the ancient temple.

INGREDIENTS • 3 large russet potatoes, peeled • 1 medium yellow onion • 4 tablespoons flour • 2 teaspoons baking powder • 2 eggs, beaten • salt and pepper, to taste • vegetable oil, for frying • sour cream and applesauce, for serving

INSTRUCTIONS Shred two of the potatoes with the shredding disc in a food processor. Shred the other potato and the onion using the normal blade in the food processor (for a less fine shred).

Working in batches, wrap the potatoes and onion in a tea towel or several layers of paper towel and squeeze out as much liquid as possible.

Add the squeezed potatoes and onions to a large bowl, along with the flour, baking powder, eggs, salt, and pepper. Mix until the ingredients are fully incorporated.

In a large frying pan, heat ¼ inch oil over medium-high heat until shimmering but not smoking. Working in batches of 4-5, drop the batter by the ¼ cup into the pan and press gently with a spatula to flatten. Cook, flipping once, until browned on both sides and cooked thru (6-8 minutes).

Continue until all of the potato mixture is used up, adding additional oil to the pan if necessary and adjusting the heat if the latkes are browning too quickly or not quickly enough.

Transfer cooked latkes to paper towel lined baking sheets to drain. Serve immediately, topped with sour cream and applesauce.

To reheat leftovers, arrange the latkes in a single layer on a baking sheet and warm in a 400º F oven until crisp, about 10 minutes.

GLUTEN FREE

CHEF Alice Ryan

I got this recipe when living in Dubai from my Italian/Lebanese friend. This is a great way to use up leftover rice or pasta, and can be made with gluten-free pasta as well; also vegan and vegetarian so useful for a large crowd with different food choices. Finally, these can be served warm but also nice at room temperature. I used to pack in my kids lunches too. Still a crowd pleaser as simple as they are!

ORIGIN United Arab Emirates

The UAE population is made up of more than 85% expatriates, leaving only 15% of the population as local nationals. This lends itself to a varied mix of people with their own food and culture, while still holding true to the Emirati values.

INGREDIENTS • 1/2 cup grated Parmesan • 2 cups Leftover rice (or pasta, diced to small size) • 1/4 cup Flour (any type) • 1 clove garlic, chopped • 1 egg • 1 small tomato, diced (optional) • 1 tbsp. parsley, chopped (optional) • Salt, to taste • Milk, as needed for desired consistency • Olive oil, for frying

INSTRUCTIONS 1. Toss flour and rice together first, then add all other ingredients except milk and combine. 2. Add milk by the tablespoon to get a consistency of creamy risotto. 3. Heat olive oil in a shallow frying pan over medium heat, about 1 cm deep. 4. Drop a heaping tablespoon of the rice mixture into the hot oil to create a small patty. 5. Fry on both sides to a golden brown color and drain on paper towel. 6. Serve warm or room temperature.

Crispy Asian Tofu Bites

VEGETARIAN

CHEF Chris Carr

This is a quick recipe as a stand alone appetizer or can be combined as a toping with other stir fry dishes.

Canada has a very diverse population and as a result also has a wide range of culinary options

ORIGIN Canada

INGREDIENTS • Extra firm tofu block • Corn starch: 2 tbsp • Nutritional yeast: 1 tbsp

Sauce • Sesame oil: 2 tbsp • Soy sauce: 2 tbsp • Maple sirop: 2 tbsp • Rice wine vinegar: 2 tbsp • Garlic: 2 cloves • Fresh ground ginger

Garnish • Sesame seeds • Chives

INSTRUCTIONS 1. Set oven to 450º F 2. Press and dry tofu with paper towel or cloth 3. Break tofu into small 2” pieces 4. In a bowl add tofu pieces, corn starch, nutritional yeast and mix 5. Place tofu pieces on parchment paper, lightly drizzle with olive oil and bake in oven for 20 mins.

Sauce 1. In frypan over medium heat add sesame oil, ground garlic cloves, fresh ground ginger. Cook for 2 minutes until garlic is lightly brown. Add soy sauce, stir and cook for 1 minute.

Add maple sirop, stir and cook for 1 minute. Add rice wine vinegar, stir and cook one minute. 2. Once tofu is finished combine with sauce and garnish with sesame seeds an chives

Placki Ziemniaczane (Potato Pancakes)

VEGETARIAN

CHEF Izabela Okon-Uribe

These are very easy and versatile. My mom would make these small as appetizers with different toppings or larger as a dinner side with beef stew. traditionally served them with sour cream or apple sauce.

Very popular Eastern European easy cheap dish - everyone has potatoes.

ORIGIN Poland

INGREDIENTS • 4 large potatoes • 1 egg beaten • 1 tsp salt • ½ tsp Black pepper • 2-4 tbsp all purpose flour ( more as needed) ( can also substitute gluten free flour) • Butter, Oil or Oil spray for frying

INSTRUCTIONS Finely grate potatoes, squeeze out and drain off liquid, mix in egg, salt and pepper, add enough flour to make mixture thick (similar to pancake mix consistency). Heat frying pan with oil, drop 1/4 cup mixture, flatten with spatula. Fry, turning pancakes once until golden brown. Serve warm.

St. Joseph Shrimp Dip

GLUTEN FREE

CHEF Mark Alderson

Best shrimp dip ever!

INGREDIENTS • 8 oz pkg cream cheese • 1/2 cup miracle whip • 1 Can cocktail shrimp drained and rinsed • 1/2-1/3 cup finely chopped onion • 1/8 tsp garlic powder • 1 small tomato • Shredded Mozzarella cheese

INSTRUCTIONS Combine cream cheese and miracle whip. Mix until blended.

Stir in remaining ingredients. Top with desired amount of Shredded Mozzarella cheese.

Cover and chill for 2 hours. Serve with crackers.

Zoni

CHEF Nobuo Inoue

Zoni is a Japanese Traditional Soup, especially it is very common for New year. Each prefecture has own recipe. But in Tokyo area, clear soup with Soy source taste is very common. In West area like Kyoto, they put “Miso paste” for the Zoni Soup. Rice Cake “Mochi” is also very traditional food in Japan. In East area, we bake mochi for Zoni, but West people just put mochi in the soup and boil it in the soup. Soup from hard smoked “bonito” called “Katsuobushi” is also Japanese traditional taste. Smoked “bohito” is very hard like wood. Some special “katsuobushi” is aged with specific mold on the surface to make a special favor.

ORIGIN Kanto area (near Tokyo)

Population: around 44 million Tokyo is the biggest city in the area. Kanto is an area around Tokyo which consists of 7 prefectures. Each prefecture has own culture, but they have strong influence of Edo (Old Tokyo) culture. Taste of food is different from West side like Kyoto and Osaka. Kanto Area is famous for: Metropolitan Tokyo, Imperial Palace in Tokyo, Nikko for traditional shrine, Tokyo Disney land, Natto (Sinky beans)

INGREDIENTS • 200-300g of slices of hard smoked bonito. (Katsuobushi) • Dried kelp (1 sheet) • Salt • Soy sauce • Japanese Green Onion • Japanese broccoli (Canola flower) • Rice cake (Mochi) • Slices of duck

INSTRUCTIONS 1. Put dried kelp to water and keep it more than 30 mins under room temperature. 2. Boil the water on low heat. 3. If small bubble come on the surface of kelp, remove immediately. If dried kelp is boiled too much, the fresh flavor will be lost. 4. Boil the hot water on high heat after removing the kelp. 5. Stop the heat. 6. Put sliced hard smoked “bonito” (Katsuobushi) in the hot water. Same as dried kelp, do not keep boiling the water after putting “Katusobushi” to keep fresh flavor. 7. Waiting for 5mins without any heat. 8. Filter out the Katsuobushi. 9. Add salt and soy source. 10. Add baked Rice cake (Mochi). 11. Add baked Green onion. Better to use white piece of green onion and baking onion surface to make it sweet. 12. Add boiled Japanese broccoli. 13. Add sliced duck backed by sesame oil. Such base soup made from Katsuobushi and dried kelp is very common for all Japanese food. Basically, you can put whatever we want. But Mochi is mandatory for Zoni of New Year.

Potato & Cheese Pierogi

CHEF Amy Smolen

This recipe comes from my in-laws’ Polish side but was familiar to me from my Czech/ Slovak background (my mom made “Mrs. T’s” from the frozen food aisle). Pierogi are always on the table for the holidays and are celebrated in a popular festival in my in-laws home town of Whiting, Indiana that is worth a visit if you find yourself in the area: https:// www.pierogifest.net/

ORIGIN Poland (varieties throughout Eastern Europe)

INGREDIENTS Filling • 8 ounces potatoes (~2 yukon gold), cut into 2-inch pieces • 1 tablespoon plus 1/4 teaspoon kosher salt • 1/4 cup finely shredded cheddar cheese • 1-2 tablespoons heavy cream

Dough • 1 large egg • 1/2 cup plain Greek yogurt • 3 tablespoons unsalted butter, melted and slightly cooled • 1 teaspoon kosher salt • 2 cups unbleached all-purpose flour

Egg Wash • 1 large egg • 1 tablespoon water

INSTRUCTIONS Filling 1. Boil potatoes until tender, drain, peel and mash. 2. Stir the cheese, cream, and salt into the mashed potatoes.

Dough 1. Whisk the egg, yogurt, butter, and salt together in a medium bowl. 2. Pour the flour into a large bowl. Pour in the egg mixture and gently stir into the flour. Keep stirring until it comes together and knead it within the bowl until it forms a ball. 3. Tip the dough and any remaining flakes out onto a clean work surface or silicone baking mat and continue to knead until smooth (~ 1 minute). 4. Cover the dough with the bowl and let rest 15 minutes.

Make 1. Whisk the egg and water together in a small bowl. Line a rimmed baking sheet with waxed paper or parchment paper. 2. Divide the dough into 4 pieces. Set aside 3 dough pieces and cover again with the bowl. 3. Roll 1 piece of dough as thinly as possible into a rough 8 x 12-inch rectangle. 4. Using a 3-inch round cookie cutter, cut out ~6 rounds of dough. 5. Spoon 1 teaspoon filling into the center of each dough round. 6. Apply a small amount of egg wash around the dough edge. 7. Fold into a half-moon shape and seal by pinching the edges together. 8. Transfer to the baking sheet and repeat with the remaining dough and filling. Freeze on the baking sheet, cover loosely with plastic wrap and refrigerate up to 3 hours, or cook immediately.

Cook 1. Bring a 4-quart pot of water to a rolling boil over medium-high heat. Add the pierogies and cook until floating, 2 to 3 minutes for fresh and 4 to 5 minutes for frozen. 2. Using a slotted spoon, scoop the pierogi out of the water and transfer to a rimmed baking sheet in a single layer. 3. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add as many pierogi as will fit in a single layer without crowding. Cook, flipping once, until the pierogies are brown and crispy, about 2 minutes per side. Repeat with the remaining pierogies, adding more butter for each batch. Serve warm (caramelized onions optional).

Zucchini Fritters

VEGETARIAN

CHEF Jonathan Miranda

We have been trying to eat vegetarian at home a few days a week. This recipe turned out amazing.

ORIGIN Canada

INGREDIENTS • 2 lb zucchini, about 2 large or 5 medium • 1 1/2 tsp fine sea salt, divided • 2 large eggs, lightly beaten • 1/2 cup chopped green onions • 3/4 cup all-purpose flour • 1 tsp baking powder • 1/2 tsp ground black pepper • Olive oil for sautéing • Sour cream, to serve

INSTRUCTIONS Wash zucchini and trim off ends. Grate on the large holes of a box grater or use the grater attachment for the food processor. Place zucchini in a large mixing bowl, stir in 1 tsp salt, and set aside for 10 minutes. After 10 minutes, squeeze handfuls of zucchini tightly over the sink to remove extra water. It helps to wring it out in a cheesecloth if you have one. It is impressive how much water comes out! You should end up with 3 1/2 to 4 cups of squeezed dry zucchini. Transfer to a large mixing bowl. Add 1/2 cups chopped green onion and 2 lightly beaten eggs. In a small bowl, stir together 3/4 cup flour with 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp black pepper, or season to taste. Add flour mixture into zucchini mixture and stir until well combined. Place a large heavy-bottomed cast iron or non-stick skillet over medium heat* and add 2 Tbsp olive oil. Once the oil is hot, add the zucchini mixture a heaping tablespoon at a time** and flatten out the tops slightly to make them pancake-shaped. Sauté for 3-5 minutes per side or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of sour cream.

Citrus Roasted Alberta Beets

VEGAN

CHEF Philip Eaton

Alberta grows a ton of beets, this is a great and simple side.

ORIGIN Canada

Northern neighbor to the USA, many similar foods but some different.

INGREDIENTS • 2 lb Beets, trimmed • 2 tbsp canola oil • Salt to taste • Pepper to taste • 1/3 cup fresh orange juice • 3 tbsp chopped parsley • 3 tbsp chopped chives • 1 1/2 grated orange peel

INSTRUCTIONS Preheat oven to 450º F. Toss beets with oil, ½ tsp salt and ½ tsp pepper in a large bowl. Wrap beets tightly in foil and bake until tender when pierced with a fork, about 1 - 2 hours. Baking time may vary depending on beet size. Unwrap beets and cool. Peel and quarter beets when they are cool enough to handle. Toss with remaining ingredients in a medium bowl.

Nutritional analysis per 1 cup serving: 172 calories, 7.5 g fat, 4 g protein, 24.5 g carbohydrate, 6.7 g fibre, 760 mg sodium

Simply Cucumber Yogurt Dip (aka Tzatziki)

VEGETARIAN

CHEF Afsha Syed

My Aunt (Dad’s sister) used to make this dip all the time. She was the eldest of 7 children. She would come home after teaching in college and at times, the dinner would be finished so she would just make this dip and eat it with flat bread as her “dinner.” She was very hard working and ate everything fresh from her backyard and farm (ie. milk, eggs, butter (ghee), etc). She lived until the age of 94 years old w/o any illnesses. I asked her for this recipe from my cousin couple of years ago and have made it couple of times. The recipe is very similar to the Greek recipe, Tzatziki. The herb dill weed or fresh dill can be substituted with dried or fresh mint as well.

My paternal side of the family is Persian so I believe this is from that part of the world.

ORIGIN Afghanistan/Iran

INGREDIENTS • 1 Cup of yogurt (Greek is preferred) • 1 Persian cucumber (peeled and shredded) • 2 garlic cloves (minced) • ½ lemon (fresh juice) • ½ tsp dried dill weed (or 1 tsp fresh dill) • ¼ tsp salt • Pinch of black pepper

INSTRUCTIONS 1. Combine all ingredients together. 2. Let it sit for few hours (overnight recommended for better taste).

Southern Potato Salad

CHEF Robert Milligan

This salad has many names (Egg Salad, Potato Salad, Pickle Salad) and you can add or remove ingredients of your choosing. This dish is made for all family gatherings and particularly yummy out of the fridge on a hot day.

ORIGIN South Texas

Mostly HOT all the time.

INGREDIENTS • Potatoes peeled or unpeeled • Boiled eggs • Celery • Dill pickles • Onions (your choice, I prefer green) • Mayonnaise • Mustard • Salt and pepper

INSTRUCTIONS Boil potatoes, boil eggs; chop celery, onions and pickles as small or large as you want; cut up eggs and potatoes in large bowl and add cut onions, celery and pickles. All mixes are optional and quantity is up to you but here are suggestions: Add 1/2-1 cup of mayo, 1 tablespoon mustard, about 1/2 cup dill pickle juice and salt/pepper to taste. Mix up and mash all together with your clean hands, it’s more fun this way!

Jollof Rice

CHEF Solape Delano

Jollof rice is a staple side dish across West Africa and almost every country has their own variation. There is even a cordial rivalry called “the jollof wars,” over which country has the best jollof rice - from Ghana to Senegal to Ivory Coast to Sierra Leone to Nigeria - each variation has its own peculiarity. All are delicious but, in my opinion, the most important factor is the texture! You want to make sure that the finished dish has separate grains of rice - not mushy or starchy. It is served with meat or any protein of choice and vegetables with “dòdò” (fried plantain wedges), being a regular accompaniment.

Nigeria is the most populous country in West Africa (around 210 million) and sits on the Gulf of Guinea. Its capital is Abuja which has one of its most recognizable landmarks - the Zuma Rock. The official language is English Weather is hot and sunny with a wet season from March to September and a dry season from October to February that features the harmattan dust which crosses over the Atlantic to reach the US by the following summer.

My recipe is the Nigerian version, however, even within Nigeria there are different variations depending on the type of local seasonings available in each region or how spicy people from the different regions prefer their food. This recipe is specifically the Yoruba version. Typically, the Yoruba people are known for their love of lots of tomatoes in their stews and plenty of pepper - quite spicy!! They normally use habanero, scotch or bonnet pepper in their food which is toned down by the acidity of the blended or sliced tomato and onion mix.

ORIGIN Nigeria - Yoruba Tribe

INGREDIENTS For the red pepper base: • 3 medium Roma tomatoes (about 12 ounces total) or I can of diced tomatoes (14oz) • 1 large red bell pepper (about 8 ounces) • 1/2 large red onion (6 to 7 ounces) • 1 (1-inch) piece ginger • 1 or 2 habanero peppers (optional if you do not like spicy food) • 5 cloves garlic

For the jollof rice: • 1/2 large red onion (6 to 7 ounces) • 4 cups uncooked, long grain parboiled, jasmine or basmati rice • 1/2 cup vegetable oil • 3 tablespoons tomato paste • 1 tablespoon kosher salt, ( to taste as needed) • 2 teaspoons curry powder • 4 sprigs fresh thyme, or 1 teaspoon dried thyme • 1 teaspoon ground white pepper • 2 bay leaves • 3 cups beef, chicken, or vegetable broth

INSTRUCTIONS For the red pepper base 1. Core and coarsely chop 3 medium Roma tomatoes, orr open the can of diced tomatoes and put in a blender. Trim and coarsely chop 1 large red bell pepper. Add to the blender and blend on high speed until smooth, about 1 minute. 2. Prepare the following, adding each to the blender as you complete it: Coarsely chop 1/2 large red onion, peel 1-inch piece ginger and coarsely chop (about 1 tablespoon), trim the stem from the habanero pepper, add 5 garlic cloves and blend on high speed for 1 to 2 minutes until smooth. 3. Pour the mixture into a medium saucepan and bring to a boil over medium heat. Continue to cook, stirring occasionally, for 15 minutes. The mixture will thicken slightly and turn bright red.

For the jollof rice 1. Thinly slice 1/2 large red onion. Place 4 cups long-grain white rice in a fine-mesh strainer and rinse thoroughly under cool running water. Set aside to drain. 2. Heat 1/2 cup vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the onions and cook for 4 to 5 minutes until it becomes translucent. Add 3 tablespoons tomato paste, 1 tablespoon kosher salt, 2 teaspoons curry powder, 4 fresh thyme sprigs or 1 teaspoon dried thyme, 1 teaspoon ground white pepper, and 2 bay leaves. Stir and cook until the paste has darkened in color, 2 to 3 minutes. 3. Pour in the red pepper base and 3 cups stock. Stir to combine and bring to a simmer. Continue to cook over medium heat, stirring occasionally, for 15 minutes. 4. Add the rice and stir until combined. Reduce the heat to low and cover the pot with aluminum foil and then the lid. Cook undisturbed for 30 minutes. 5. Remove the lid and foil and gently fluff the rice. Remove and discard the bay leaves and thyme sprigs.

If the rice tastes a bit undercooked, remove from the heat, cover again, and let sit for 10 minutes. The rice may burn slightly on the bottom of the pot; this contributes to its smoky flavor - so don’t worry - some people actually prefer this part!! Taste and season the rice with more salt if and as needed.

Tea Cake Bread

VEGETARIAN

CHEF Martin Townsend

A lovely treat that my mother would occasionally buy from the local bakery and the family would have them at the weekend when we were lucky! I missed being able to buy them after coming to the US and put this recipe together so that I could make them for family and friends...or myself!

England is well known for afternoon tea, at which time this bread would be eaten.

ORIGIN England

INGREDIENTS Measure into mixing bowl: • 4 Cups of white bread flour • 2 tablespoons of caster sugar (English naming) or superfine baker’s sugar (American naming) • 1 1/2 teaspoons of salt • 1/8 teaspoon ground cinnamon (optional) • 1/4 teaspoon ground ginger • 1/8 teaspoon ground cloves

Finally • 1 tablespoon of active dry yeast, not near the salt • In a separate bowl: • 10 ounces of raisins and golden raisins • In a measuring jug: • 1 3/4 cups (415g) of milk

INSTRUCTIONS

Peparation: This makes a fairly wet dough, so it’s recommended to use an electric mixer if you have one. By hand is fine too. These quantities are for two 8 x 4 inch loaf tins, or you can divide further and make eight or ten rolls. • Put the flour and dry goods in the mixer using the dough hook (without the raisins) on dough setting. Add the milk and mix slowly for three minutes until all the four is mixed in. • Add the raisins and continue mixing but now on a fairly high speed for four or five minutes to blend in plenty of air. • Ease the dough out of the mixing bowl, lightly flour and place in a separate bowl to rise. Place in a warming drawer, an oven with just the light on or another warm place and let the dough rise for about an hour and a half. • Preheat an oven to 400º F • Divide the dough as needed, lightly knead for a couple of minutes and shape as wanted • Line the two bread tins with parchment paper to prevent sticking and place each half inside, or if you want to make rolls, line a baking tray and space out the dough balls evenly • Let rise for a further hour or so until they have a good shape. • Place the tins in the hot oven and bake for 30 minutes, a few minutes less for the rolls. • Remove from the oven and glaze the tops by brushing with sugar dissolved in water and let them cool.

Enjoy! Especially good sliced with a little butter…and a cup of English tea, of course!

Brazilian Cheese Bread - Pão de Queijo

GLUTEN FREE

CHEF Raphaela Farias

There are reports that “pão de queijo” recipe was created in Minas Gerais, in the 18th century, when the cooks of the farms used cassava flour (later known as polvilho) in their bread recipes instead of wheat flour (because of lack of it or low quality brought by the Portuguese). With time they started to add left over pieces of cheese.

Another story claims that the recipe has slavery roots as they did not have access to flour and started using manioc (popular ingredient of the native Indians).

Cheese bread originates from Minas Gerais, a state in southeastern Brazil that is known for colonial-era towns dating to the country’s 18thcentury gold rush. The capital of Brazil is Brasilia. Brazil is the largest country in South America and the only one that speaks Portuguese. Brazil is most famous for the passion of soccer, carnaval and coffee.

INGREDIENTS • 1 large egg, room temperature • 1/3 cup canola oil, plus more for greasing the pan • 2/3 cup milk • 1 1/2 cups (170 g) tapioca flour • 1/2 cup (66 g) packed of queso fresco, you can use other types of cheese too. feel free to add a little more cheese • 1/3 cup of grated parmesan cheese • 1 teaspoon salt (or more to taste)

INSTRUCTIONS 1. Preheat the oven to 400°F. Spread a small amount butter around the insides of each well of a non-stick mini muffin tin. 2. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. 3. Pour the batter into the prepared mini muffin tin not quite to the top; leave about 1/8 inch from the top. 4. Bake at 400°F in the oven for 15-20 minutes until all puffy and nicely browned. Remove from the oven and let cool on a rack for a few minutes. 5. Eat while warm or at room temperature (they’re best when fresh). Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Notes: Store leftovers in an airtight container at room temperature for 1 day or in the fridge for 1 week. Reheat for several seconds in the in the toaster oven before serving. They can also be frozen for up to 1 month and reheated in a toaster oven or low oven until thawed and crisp. You can make a big batch of the dough and leave in the fridge for a quick bake for when you are craving some cheese bread. My favorite cheese for this recipe is menonita cheese or queso fresco, feel free to explore and try different cheeses.

Enjoy!!

ORIGIN Brazil

Heavenly Challah

VEGETARIAN

CHEF Andy Murray

This recipe has been in my family since before I was in my family. The recipe was my grandmother’s, who everyone lovingly called “Toots” originally, and my mother and sister have both carried on the tradition by making it for special occasions (and sometimes for just regular occasions!). I have great memories of enjoying challah at my grandmother’s house for Jewish holidays.

ORIGIN Eastern Europe/Russia

INGREDIENTS • 1/4 cup oil • 2 eggs • 1 Tsp salt • 2 Tbsp sugar • 3/4 cup hot water • 1 package dry yeast • 1/4 cup lukewarm water • 3 1/2 - 4 cups flour • 1/4 cups sesame seeds or poppy seeds

INSTRUCTIONS 1. Pour the oil, salt and sugar into a large mixing bowl. Add the hot water. Mix until sugar melts. 2. Mix the yeast and the lukewarm water with a 1/4 teaspoon of sugar in a small bowl until the yeast melts. 3. Beat eggs with a fork. Put aside 2 Tbsp of egg to brush on the challah before baking. Pour the rest of the egg into the large bowl. Add the yeast and mix. 4. Add flour to the bowl, one cup at a time. Mix after every cupful. Continue mixing until the ingredients hold together in a ball. 5. To keep the dough from sticking, spread a little flour on a board and knead for about 5 minutes. Add flour if the dough starts sticking. Roll the dough into a ball again. 6. Put a few drops of oil on your hands. Pat the oil on the ball of dough. This will keep the surface from getting dry. Place the dough back in the bowl. Cover it with a towel and put in a warm place to rise. 7. Let dough rise for 1 hour or until double in bulk. Put it on the floured board again Knead for 1 minute. For 2 loaves cut the dough into 6 equal pieces. Knead each one. 8. Roll each piece of dough between your hands until it is about 9 inches long. Braid together for each loaf. 9. Grease pans with a few drops of oil. Put loaves in pan. Cover with towel and let them rise for about 45 minutes at room temp. 10. Turn the oven on 350º F. Dip pastry brush in the leftover egg and lightly brush the top of each bread. This will make the tops brown and shiny. Sprinkle on the seeds. Bake for 30 minutes or until brown.

Baba’s Cornbread

CHEF Devyn Richardson

Baba’s Cornbread…this was the first recipe I remember making with my grandmother, Baba (aka Lillian McDowell). It is the perfect (and a must) side dish to complement to Aspen Soup…or any soup or stew dish. My grandmother would make this and just have it as a meal with some buttermilk. She and I always fought for a corner piece with the crisp edges. Over the years, my dad has become the master cornbread maker in the family with the recipe…but we all agree it’s still Baba’s Cornbread.

ORIGIN Rocky Mountains, USA

INGREDIENTS • 1 cup yellow cornmeal • ½ cup all-purpose flour • 1 teaspoon Salt • 3 teaspoons baking powder • 2 eggs (whisked with a fork in a separate bowl) • 1 ½ tablespoon vegetable oil • ¾ cup milk 2%

INSTRUCTIONS Preheat the oven to 425º F. Lightly grease a 9x9-inch pan or a 10-inch cast iron skillet with butter, canola oil, extra virgin olive oil so that the cornbread will release from the pan. I use either a well-seasoned stoneware pan or cast iron skillet when making this recipe, so less greasing of the pan/skillet is required. Mix all of the dry ingredients well first. Then create a hollow in the dry mix. Add the whisked eggs and then the oil. Add enough of the milk to thin the mixture to be able to pour into the baking dish or skillet. Too much milk make the mixture too thin. Bake for 20-25 minutes until the top is a light golden brown. Serve warm with butter.

Notes: This recipe is very easy to double…which is often the case in my family. It can be made gluten free if you use a 1:1 gluten free flour instead of the all-purpose flour. However, the cornbread will not rise as much and will be thinner in the pan…but is still delicious.

Irish Soda Bread

CHEF Bridget Tomlinson

My grandmother made this every year for St. Patrick’s Day, and my mom and I continue to make it. A few years back my brother had cutting boards engraved with the recipe for us as a gift so we never forget it.

ORIGIN Ireland

The Southern Irish regions bake soda bread in a round shape and cut a cross on top of the bread. This was done for superstitious reasons, as families believed a cross on top of the bread would let the fairies out or ward off evil and protect the household.

INGREDIENTS • 2 cups sifted flour • 1-1/2 teaspoons of baking powder • 1/4 tsp salt • 3/4 tsp baking soda • 1/2 cup raisins • 1 teaspoon caraway seeds • 1 cup of buttermilk (about)

INSTRUCTIONS Sift the flour, baking powder and salt together into a bowl. Stir in the raisins and caraway seed, and enough buttermilk to give a soft dough. Knead lightly on a floured board until stickiness disappears. Form into a round flat loaf and place in a greased cake pan (8 in) and lay on a baking sheet. Cut an X into the top surface of the loaf with a knife. Bake in a moderately hot oven (375º F) for 10 minutes - lower the heat to moderate (350º F) and continue baking for 40 minutes. Remove to rack and cool thoroughly before slicing. Best served warm with Kerrygold butter and a cup of hot tea!

Southern Corn Bread

CHEF Lynda Mulvey

This was my mother’s recipe for Cornbread. She married my dad, who was from West Virginia, and she was from New York. She had to learn how to make traditional Southern cornbread.

ORIGIN USA

INGREDIENTS • 1 1/4 cup corn meal • 3/4 cup flour • 1/4 cup sugar • 1 tbs baking powder • 1/2 tsp salt • 1 egg • 1/4 cup oil • 1 cup milk

INSTRUCTIONS 1. Sift the dry ingredients together to combine. 2. Combine the wet ingredients and dry ingredients together. 3. Pour mixture into an 8” baking dish and bake for 20-25 minutes at 425º F.

Pao De Queijo

GLUTEN FREE

CHEF Noemi Hollander

When we make the batter, we always freeze some to bake as needed when folks stop by and we want to offer a quick snack.

The national sport of Brazil is capoeira. My nom de guerra is Samba Cancao. If you ask my kids what that means, they’ll answer “Mama is slow.”

ORIGIN Brazil

INGREDIENTS • 1 cup milk • 1/4 cup oil • 1/4 cup butter • 1 tsp salt • 2 cups cassava flour • 2 eggs • 1 cup grated Parmesan cheese • 1/4 cup grated Cheddar cheese

INSTRUCTIONS Preheat oven to 425º F. Combine milk, oil, butter, and salt in a saucepan over medium heat. Bring just under a boil and remove from heat and stir in flour until no dry lumps remain. Transfer dough to a mixing bowl and beat for about a minute to help it cool down. Beat in eggs, one at a time. When fully incorporated, beat in cheeses until evenly mixed and a smooth consistency. Form into balls and space evenly on lined baking sheet. Cook roughly 25 minutes until golden brown. Eat while warm.

Strawberry Summer Sheet Cake

CHEF Danna Small

Recipe credit to Deb Perelman the food blogger @ Smitten Kitchen (https://smittenkitchen. com/2019/06/strawberrysummer-sheet-cake/) for this recipe. My family and I like to modify with blueberries to create an American Flag cake. This mom LOVES a cake with no frosting (less sugar!) and an uncomplicated mixing process (one bowl!).

Picnics and potlucks go handin-hand with my family’s celebration of summer holidays such as Memorial Day, 4th of July, and Labor Day. This cake is NOT fussy and therefore my go-to dish all summer long. I actually bake this cake year-round because the BEST strawberries I have found are locally grown here in Texas and arrive at the farmer’s market in January, February, and March.

ORIGIN USA

INGREDIENTS • 9 tablespoons (125 grams) unsalted butter, at room temperature • 3/4 teaspoon fine sea or table salt • 1 1/2 cups (300 grams) plus 3 tablespoons (40 grams) granulated sugar • 1 large egg • 1 large egg yolk • 1 1/2 teaspoons (8 ml) vanilla extract • 3/4 cup (175 ml) milk, whole is preferred but all varieties have worked • 2 1/4 teaspoons baking powder • 2 1/4 cups (295 grams) all-purpose flour • 1 1/2 pounds (680 grams) of the freshest, even a touch overripe, strawberries, hulled and halved

INSTRUCTIONS Heat your oven to 350°F (180°C). Lightly coat the sides and corners of a 9×13-inch cake pan with butter or nonstick spray, and fit the bottom with a rectangle of parchment paper. In a large bowl, beat butter, salt, and 1 1/2 cups of the granulated sugar until light and fluffy. Add egg, yolk, and vanilla and beat until combined. Add milk and mix until (updated) combined; it may look a little curdled but don’t fret, it will smooth out in a minute. Sprinkle baking powder evenly over batter and beat into batter for 20 seconds longer than will seem necessary — this ensures it’s perfectly distributed. Scrape down the bowl. Add flour and beat or stir until just combined. Spread batter in prepared pan. Arrange strawberries cut side down, as snugly as you can get them to fit. If you have extra, nudge them in anyway. Leave no strawberries behind. Sprinkle with remaining 3 tablespoons of sugar — it will seem like a lot but helps the strawberries get jammy and gives the cake a great texture. Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter (gooey strawberries are a given and doesn’t mean it’s underbaked) — about 45 to 48 minutes. Let cool in pan on a rack. Cut into squares and serve as is, or with lightly sweetened whipped cream, if you’re Deb. Do ahead: Cake is even better a half- to a full day later, when the strawberries marry with better with the cake. I like to leave the cake uncovered at room temperature so it doesn’t get sticky on top.

Edna Lobato Eddy’s Flan (Custard)

CHEF Josh Thomas

This recipe is from the card file of Edna Lobato Eddy, the mother of my husband, Frank Lobato Eddy. It is a family recipe passed down in the far southern San Luis Valley region of a small sliver of northern New Mexico, where her family has lived since the mid-19th century. There are as many variations of flan as there are bakers of the dish – this is the recipe passed down in her family. Part of the fun with this recipe is figuring out from Edna’s instructions how to make it (it may take a couple of tries to get it right). From Ms. Eddy’s obituary (2014): “Edna was a devout Roman Catholic and a member of the parish at St. Columba Catholic Church in Durango. For most of her life Edna enjoyed league bowling. She loved spending time with family. She loved cooking and even had a number of dishes she was “famous” for. All throughout her life she enjoyed fishing, dancing, sewing, knitting, crossword puzzles, and going to the casinos.”

The San Luis Valley (SLV), (located in South central Colorado and North central New Mexico), is the largest alpine valley in the world. The four-thousand-square-mile, semiarid desert valley floor sits at an average elevation of 7,600 feet, over a mile and a half above sea level, and averages less than five inches of rainfall per year. Prior to 1868 the Capote (Kapota) band of Ute peoples lived in the valley. The Utes made a treaty of peace with the United States in 1849 after the Mexican War. Shortly thereafter settlers from New Mexico established several small settlements in what is now Colorado and in 1868 the Utes were removed to a reservation in western Colorado. Extensive migration began in the 1850s, primarily by farmers and ranchers from New Mexico, in the 1850s. They built a church in the village that is now called San Luis, Colorado and dedicated it on the Feast of Saint Louis, 21 June 1851. The San Luis Valley has the largest pre-statehood Latinx population in Colorado; many families are directly descended from the original New Mexican settlers, many of whom were descended from Spanish colonial New Mexican settlers themselves.

ORIGIN New Mexico, USA

INGREDIENTS • 1 ½ cup sugar • 4 eggs • 1 tall can evaporated milk • ¼ teaspoon salt • 1 teaspoon vanilla

INSTRUCTIONS Heat 1 cup sugar in casserole or mold until dark brown syrup is formed. Turn the container so that the syrup coats the bottom and sides. Set container aside. Beat eggs lightly. Add ½ cup sugar, salt, milk, and vanilla. Mix thoroughly. Pour into the casserole or container that is coated with caramel. Cover and set in pan of hot water and cook on top of stove for 1 hour – or until a knife inserted in the center of the custard comes out clean. Serves 6

Natillas (Boiled Custard)

VEGETARIAN

CHEF Josh Thomas

This recipe is from the card file of Edna Lobato Eddy, the mother of my husband, Frank Lobato Eddy. It is a family recipe passed down in the far southern San Luis Valley region of a small sliver of northern New Mexico, where her family has lived since the mid-19th century. Ms. Eddy noted in pencil at the end of her recipe card that this is a New Mexican recipe. From Ms. Eddy’s obituary (2014): “Edna was a devout Roman Catholic and a member of the parish at St. Columba Catholic Church in Durango. For most of her life Edna enjoyed league bowling. She loved spending time with family. She loved cooking and even had a number of dishes she was “famous” for. All throughout her life she enjoyed fishing, dancing, sewing, knitting, crossword puzzles, and going to the casinos.”

The San Luis Valley (SLV), (located in South central Colorado and North central New Mexico), is the largest alpine valley in the world. The four-thousand-square-mile, semiarid desert valley floor sits at an average elevation of 7,600 feet, over a mile and a half above sea level, and averages less than five inches of rainfall per year. Prior to 1868 the Capote (Kapota) band of Ute peoples lived in the valley. The Utes made a treaty of peace with the United States in 1849 after the Mexican War. Shortly thereafter settlers from New Mexico established several small settlements in what is now Colorado and in 1868 the Utes were removed to a reservation in western Colorado. Extensive migration began in the 1850s, primarily by farmers and ranchers from New Mexico, in the 1850s. They built a church in the village that is now called San Luis, Colorado and dedicated it on the Feast of Saint Louis, 21 June 1851. The San Luis Valley has the largest pre-statehood Latinx population in Colorado; many families are directly descended from the original New Mexican settlers, many of whom were descended from Spanish colonial New Mexican settlers themselves.

ORIGIN New Mexico, USA

INGREDIENTS • 4 cups milk • 4 eggs • ½ teaspoon salt • 3 tablespoons flour • ¾ cup sugar

INSTRUCTIONS Heat the milk. Beat egg whites until stiff. Pour into hot milk being careful that the milk does not boil over. When egg whites are cooked, skim off from milk and place in a serving bowl. Mix flour, sugar, and beaten egg yolks – and add to hot milk. Cook until thick. Pour into egg whites and sprinkle top with cinnamon.

Fabulous Fruit Cake

CHEF David Durrant

A family favorite, a receipt which has been passed down through the generations.

ORIGIN

Ancient Rome

Fruitcake dates to the ancient Romans, who mashed up barley, pomegranate seeds, nuts, and raisins and held it all together with honey. This super energy bar gained popularity as a dish for special occasions in the 18th and 19th centuries. Love it or leave it, either way it’s tradition.

INGREDIENTS • Kraken Black Spiced Rum, go get a big bottle • 3 cups currents • 2 cups dark raisins • 2 cups mixed candied peel • 1 cup chopped prunes • 1 cup chopped dates • ½ cup candied ginger • ½ cup slivered almond • ½ cup chopped walnuts • ½ cup chopped pecans • 4 cups all-purpose flour • 1 tsp baking powder • 1 tsp mixed spice • ½ tsp ground cinnamon • ½ tsp ground nutmeg • ¼ tsp salt

INSTRUCTIONS Soak fruit a full 24 hours in Kraken dark rum (make sure the rum covers the fruit).

Whisk together the dry mixture of candied ginger, nuts, flour, baking powder, mixed spice, cinnamon, nutmeg and salt.

Combine soaked fruit, and dry mixture, with a spatula hand mix and fold-over well In a stand mixer, with paddle attachment.

Cream together 2 cups unsalted butter, 2 cups dark brown sugar, ¼ cup Black Strap molasses, until fluffy.

Reduce speed and add 8 eggs one at a time, add the zest of one lemon and don’t overwork wet mixture.

In a large bowl combine fruit with wet mixture, and add ½ oz of Kraken dark rum, hand mix scraping the edges and bottom to evenly incorporate all the ingredients.

Grease and wrap Christmas tins with parchment paper (tins are festive). Fill tin ¾ full and leave a small dip in the center of the mixture so the top cook’s level.

Place oven rack in center position, cook slowly! 300°F for 4.5 hours. Depending on tin size and shape, check with toothpick. If toothpick comes out wet, it is not cooked. If toothpick comes out moist, take out of oven and let cake rest on a cooling rack. Let cake cool in tin, do not try to remove cake from tin too soon.

After completely cooled turn tin upside down and remove cake from tin. Poke small holes in cake and drizzle rum into cake, seal in plastic wrap. Place in fridge.

One week later take off the plastic wrap, poke holes in the bottom of the cake and drizzle more rum onto cake, again seal in plastic wrap and place back in the fridge for a week. Repeat feeding for 4 weeks or four times. Feed the cake two times on the top, and two times on the bottom.

Place wrapped cakes back into their respective Christmas tin and give as gifts to your neighbours. For those special occasions cover the cake with a cream cheese frosting and rum soaked currents. Long term storage may include soaking cheese cloth in rum, wrapping the cake well in the soaked cloth and then covering with plastic wrap and aluminum foil. Store in your fridge, or freezer.

Cinnamon Rolls

CHEF Phillip Legroulx

A recipe my grandmother used to make regularly. I have altered it over the years to add is some of my own flavors. Always makes me think of her when I watch people eat them and smile.

ORIGIN Canadian / Hungarian

Fun fact, if you can somehow eat that entire recipe in one day. It will make you take a nap.

INGREDIENTS Dough • 2 1/4 tsp active dry yeast or instant yeast • 1 cup milk lukewarm • 1/2 cup granulated sugar • 1/3 cup butter unsalted, softened, or margarine • 1 tsp salt • 2 eggs • 4 cups all-purpose flour

Fillings • 1 cup brown sugar packed • 3 tbsp cinnamon • 1/3 cup butter unsalted, softened, or margarine

Cream Cheese Icing • 6 tbsp butter unsalted, softened, or margarine • 1 1/2 cups powdered sugar also known as icing sugar, or confectioner’s sugar • 1/4 cup cream cheese at room temperature • 1/2 tsp vanilla extract • 1/8 tsp salt

INSTRUCTIONS For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up. To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated. Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated. Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Combine the brown sugar and cinnamon in a bowl. Grease a 9x13 inch baking dish with cooking spray or butter. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness. Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size. Preheat oven to 350º F. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly! While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth. When the rolls are done, spread generously with icing.

Margaret’s Texas Chocolate Sheet Cake

CHEF Josh Thomas

My great-aunt Margaret Wentworth baked this sheet cake for just about every family gathering at my Greatgrandparent’s Wentworth’s homes in Austin and San Antonio when my mother was a child. GreatGrandmother Wentworth (“Mamaw”) was a great cook and ruled her kitchen, but she would grant an exception for Aunt Margaret to bake this cake in Mamaw’s kitchen. My mother said all the kids thought this cake was fabulous, because it looked like “more cake” given that it was baked on large baking sheets (the kind with a two-inch side). The kids loved the icing so much that they would surreptitiously dip their fingers into the mixing bowl, thus depleting the volume that sometimes there was concern there would not be enough for the cake! The internet is full of many variations of this recipe. Check out the 2021 New York Times article that explains this cake’s enduring charms and includes pictures of its preparation: “Even the Sheet Cakes are Bigger in Texas”

INGREDIENTS Cake • 2 cups sugar • 2 cups flour • ¼ teaspoon salt • 1 stick butter • ½ cup shortening • 1 cup water • 2 eggs • ½ cup buttermilk • 1 teaspoon baking soda • 1 teaspoon vanilla

Icing • 1 stick butter • 3 tablespoons cocoa • ½ cup milk • 1 cup nuts (pecans, preferably) • 1 box powdered sugar • 1 teaspoon vanilla • 1 pinch salt

ORIGIN Texas, U. S. A.

INSTRUCTIONS Cake Put sugar, flour, and salt in a bowl. Bring butter, cocoa, shortening, and water to boil and pour in a mixing bowl. Mix. Add eggs. In a separate bowl, dissolve baking soda in buttermilk and add with vanilla to the batter. Bake 20 minutes at 400º F.

Icing Make while cake bakes so it is ready when cake comes out of the oven. Melt butter. Combine with milk and cocoa. Add nuts, sugar, vanilla, and salt. Pour over cake as soon as it comes out of the oven!

Dutch Crumble Apple Pie

CHEF John Schwenger

My mom has been making this pie for as long as I can remember and is always a family favorite and is always served at Thanksgiving and Christmas.

ORIGIN Netherlands

The Dutch oven is a cast iron pot that was used for cooking over an open flame. It had a very heavy tight fitting lid so that the ash and embers from the fire would not get into the food. This recipe calls for backing the apple pie in a brown paper bag to create the same effect and not burning the crumble top for a delicious apple pie.

INGREDIENTS • 6 Granny Smith Apples - peeled, cored and cut into 8ths • 1 Deep dish pie crust - make your own or store bought • 1 cup sugar • 1/2 cup flour • 2 tablespoons flour • 1/2 teaspoon nutmeg • 1 teaspoon cinnamon • 2 tablespoons lemon juice • 1 stick of butter

INSTRUCTIONS In a large mixing bowl combine the apples, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, and 2 tablespoons Lemon Juice. Pour into the pie crust. In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour and the stick of butter until the mixture resembles crumbs. Use two forks in each hand to create the mixture. Do not over mix. Pour the crumble over the top of the apples. On a cookie sheet, place a large brown paper bag on its side. Place the pie inside the bag and close with two folds and secure with staples or paperclips. Bake at 445º F degrees for one hour. (Paper burns at Fahrenheit 451. Just think of the movie with the same title!) After an hour your pie is ready when a knife can easily pierce an apple. Enjoy!

VEGETARIAN

CHEF Karthik Soora

Badam Halwa is my family’s favorite dessert. We are all dessert fanatics, unfortunately for our blood sugar levels, and while growing up my mom and relatives would always get this for us as a delicacy. It’s super duper sweet and super duper rich.

India and South Asia in general probably have the most milk-based desserts of any society period.

ORIGIN India

INGREDIENTS • ¼ cup + 2 tablespoons ghee divided • 1 cup almond flour (meal) • 1 ¼ cups milk or water (¾ cup for stove top pot) • ½ cup sugar (Or stevia) • a big pinch saffron soaked in 2 tablespoon of warm milk or food color • ¼ teaspoon cardamom powder • 2 tablespoon slivered almonds and/or pistachios

INSTRUCTIONS Firstly, Soak a few strands of Saffron (kesar) in 2 tablespoons of warm milk. Saffron releases the color faster on using warm milk. Sanitize the Instant Pot parts well before making the sweet dish. Press the SAUTE and add two tablespoons of ghee/clarified butter into the pot. Next, add the almond flour and sauté for 2 minutes till the raw smell of the almond flour disappears. Note: Stir continuously to avoid burning. Press the CANCEL button. Next, add milk, saffron milk, sugar, and whisk well to avoid lumps. Also, deglaze the pot make sure no bits are sticking to the pot to avoid BURN notice. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 0 minute. Once the pot beeps, Do a Quick Release of the pressure (QR). Add remaining ghee, cardamom powder, and cook till the halwa thickens. Stir Continuously. Note: It takes around 8-10 minutes to reduce to a pudding-like consistency. Halwa thickens as it cools. So once the right consistency is achieved, take out the instant pot bowl. If you leave it in the instant pot, it gets hard and chewy because of the heat. Serve Badam Halwa warm or at room temperature and garnish with slivered pistachios and almonds. Note: For a traditional stove top preparation follow link: https://www. indianveggiedelight.com/badam-halwa-recipe/#recipe

Bread Pudding

CHEF Lori McDaniel

I adopted Maya Angelou’s bread pudding recipe when my daughter was little and made it a family tradition at Thanksgiving and Christmas. The recipe comes from southern Black US culture and feels like comfort food to me as my family’s African American roots are in the South.

European cooks in the 11th and 12th century would boil bread scraps and milk. Later in the US, African American people added spices and extra elements. Today this particular style of bread pudding fits in the category of African American “soul food” and is a warm, sweet, ooey-gooey dessert.

ORIGIN USA

INGREDIENTS • 1 loaf stale sliced white bread • 4 tablespoons (1/2 stick) butter • 1/2 cup golden raisins • 1 cup sugar • 3 eggs, beaten • 2 cups milk • 2 tablespoons vanilla • 1 teaspoon cinnamon

INSTRUCTIONS 1. Preheat oven to 350º F. Grease with butter a 3 qt casserole dish. Butter both sides of bread slices, place on tin foil. and put in oven. Toast slices on both sides. 2. Place raisins in bowl of hot water to plump. Cover, soak for 20 mins, and drain. 3. Combine sugar, eggs, milk, vanilla, and cinnamon.

Mix well. 4. Break up toasted bread, and put in casserole dish.

Add drained raisins. Pour egg mixture over bread, and stir. 5. Bake 40 mins. Serve hot or cold.

Claire’s Pumpkin Pie

CHEF Martha Richards

Our family always makes pumpkin pie for the holidays. My oldest daughter Claire loves helping in the kitchen and LOVES pumpkin pie. One year, she was helping me cook and accidently knocked over the bowl of pumpkin mixture and a bit spilled out on the floor. We weren’t sure exactly how many eggs were left in the bowl, so we decided to just add an additional egg and see how it turned out. Once we tried the final product, we decided the extra egg made the pie even better than before! Now it’s become our new family pumpkin pie recipe. Claire loves it so much, she’s asked for “her” pumpkin pie the last few years for her birthday cake - sometimes we even add sprinkles.

This accidental pumpkin pie variation originated in my Houston kitchen circa December 2020.

INGREDIENTS • 1 pie crust (homemade or store bought) • 1 can of pumpkin • 1 can of sweetened condensed milk • 3 eggs • 1 tablespoon of pumpkin pie spice • 1/2 teaspoon of table salt • LOTS of whipped cream for topping (optional, but highly recommended)

INSTRUCTIONS Preheat oven to 425º F. Beat 3 eggs in a large mixing bowl. Add canned pumpkin, sweetened condensed milk, pie spice and salt. Mix thoroughly to combine. Roll out pie crust and place in an ungreased pie dish. Slowly pour pumpkin mixture into pie crust. Bake in 425º F oven for 15 minutes. Then, reduce heat to 350º F and continue to bake for 50-60 minutes until pie is set. Remove and let cool. Serve with whipped cream on top.

ORIGIN USA

Ableskiver - Danish Meat Balls

CHEF Ulli Pieplow

This is a Danish desert. The Danes are known for heavy meals and sweet deserts. It is the only country (to my knowledge) in the world, where standard fat content of whipping cream is 38% fat, or they sell hot dogs that look fire red from all the food coloring that goes into. So, don’t try this recipe when you are on a diet! I got this recipe from a Danish parts supplier.

ORIGIN Denmark

Denmark is a country in northern Europe and belongs to the “Kingdom of Denmark”, that also includes Greenland and Faroe Islands. With only 6million inhabitants everyone is friend with one each other. I understand that Lauge (Pattern Regional Manager, North East) was deported because he did not know how to cook this dish.

INGREDIENTS • 320 g wheat flour • 0.50 tsp salt • 2 tbsp sugar • 1.50 tbsp ground cardamom • 1 tsp Baking soda • 0.50 tbsp baking powder • 3 eggs • 4.50 dl buttermilk • 30 g butter, melted • 0.50 vanilla bean, the grains from here • 1 organic lemon, grated zest • 1 tbsp butter, for frying

Accessories • 200 g icing sugar • 100 g jam

INSTRUCTIONS Mix all the dry ingredients in a bowl; flour, salt, sugar, vanilla grains, cardamom, baking soda, baking powder and grated lemon zest. Separate the eggs into yolks and whites. Stir the egg yolks together with buttermilk and melted butter and stir it into the dry ingredients. Whisk the egg whites, then stir in 2 tbsp egg whites in the dough, then gently turn the rest of the egg white into the dough. About 2 dl of dough is put in a spray bag with large tulle, just as you use for icing, frosting or the like. Heat the special pan and put a little butter in each hole. Fill the holes three-quarters with dough. Turn the balls horizontal (90 degrees) as they begin to stiffen and raise at the edges. Use a knitting needle or a meat pin if necessary. When they are turned 90 degrees, a hole gives room for you to just spray a little more dough into the ball before turning it around completely. This way you get the finest round and rich balls. Served with icing sugar and jam. Canadianize it and served with cinnamon sugar and/or syrup.

Pizzelle Waffle Cookies

CHEF

Karan Foster

Pizzelles are an Italian waffle cookie. My mother will make batches and batches during the holidays to give to family and friends, just as her mother and grandmother had done. The entire house will fill with the smell of anise! While the recipe has evolved over the years, the tradition remains strong. Note: You will need a Pizzelle Press for this recipe.

ORIGIN Italy

This recipe came to our family from my Nonna who emigrated from the Abruzzo region of Italy. Abruzzo is in south-central Italy, east of Rome. It hosts beautiful mountains and beaches on the Adriatic Sea.

INGREDIENTS

• 3 eggs • 3/4 cup sugar • 1 1/2 cups flour • 1 stick melted butter (cooled) • 2 tsp baking powder • 1 tsp vanilla extract • 1 tsp lemon extract • 1 tsp anise oil

INSTRUCTIONS Beat eggs, add sugar. Alternate flour & butter to egg mixture. Batter should stick to the spoon and not fall off (you may not need all the flour). Add vanilla, lemon extracts and anise oil. Use a teaspoon to drop on the machine. Sprinkle cookies with powdered sugar (optional) while they are still warm. Makes about 50 cookies.

Cheesecake

CHEF Bryce Swift

ORIGIN

Europe

The English name cheesecake has been used only since the 15th century, and the cheesecake did not evolve into its modern form until somewhere around the 18th century.

INGREDIENTS • 2 cups graham crumbs • 1/2 cup melted butter • 1/2 tablespoon butter for Pan • 1lb cream cheese • 1 cup + 2 tablespoons sour cream • 1 cup + 2 tablespoons heavy cream or whipping cream • 1 cup white sugar • 3 eggs beaten • Juice of 1 lemon • 2 teaspoons vanilla extract

INSTRUCTIONS In a bowl combine the graham crumbs and melted butter until mixture is pliable, Rub a 9 or 10 “ springform pan with butter and line the bottom with the graham cracker mixture (note have graham crumb mixture climb the sides of the pan by 1/2 inch or more. Mix all the other ingredients in a food processor until smooth. Pour the mixture into the pan and bake at 350º F for 40-60 minutes until center has nearly set (optional add caramel drizzle to the top of cake before baking). Turn off the oven and leave the cake to cool inside the oven for 1 hour. Remove the cake from oven and refrigerate overnight. *optional top the cake with berries or powdered sugar before serving.

Apple Crisp

CHEF Katie Wunsch

This is one of my grandmother’s recipes, she used to host the extended family for holidays, birthdays, etc. Everyone always looked forward to her cooking! Plus it’s super easy.

ORIGIN USA

I don’t know the origin story of this recipe, but it’s a personal favorite of family recipes and was a staple for Midwestern US dinners in the fall.

INGREDIENTS • 4 cups cored and peeled apples, chopped (about 6 apples) • 1/4-1/2 cup water • 1/8 tsp salt • 1/8 tsp cinnamon, or more to taste • 3/4 cup flour • 1 cup sugar • 1/3 cup butter, room temperature

INSTRUCTIONS Mix chopped apples, water, salt, and cinnamon and put into greased casserole dish (11x7 or 8x8). Mix flour, sugar, and butter together. Spoon flour mixture onto apple mixture. Bake at 350º F for 35-40 minutes.

Pat-in-Pan Chocolate Fudge

CHEF April Provins

Found this recipe when I was looking for something to take to a pot luck lunch. This is so good and so quick/ easy to make - It was a big hit at the pot luck.

ORIGIN USA

INGREDIENTS • 1/2 cup margarine or butter • 8 oz package cream cheese • 3 oz (3 squares) unsweetened chocolate • 6 cups powdered sugar

INSTRUCTIONS Line a 13 x 9 inch pan with foil so that foil extends over sides of pan. In a large saucepan, combine margarine, cream cheese and chocolate. Heat just until melted and mixture is smooth, stirring constantly (a few little bumps is ok). Remove from heat. Add powdered sugar, 1 cup at a time, mixing well after each addition; knead if necessary. Press mixture evenly in foil-lined pan. Refrigerate to set. Remove fudge from pan by lifting foil; remove foil from fudge. Cut into small squares. Store in refrigerator.

Bread Pudding

CHEF

Anne Yao

My mothers Recipe. A simple recipe with commonly used items from the kitchen, yet it gave us a wonderful desert after dinner. You can serve it plain or with ice cream and/or cool whip.

Sri Lanka formerly known as Ceylon (was a British Colony). It is an sland in South Asia in the Indian Ocean. It is nicknamed the pearl of the Indian Ocean and is known for its natural beauty, its precious gemstones and tea.

ORIGIN British /(Sri Lanka)

INGREDIENTS • 5 slices of toasted bread broken into small pieces • 1 stick of butter • 1 cup of sugar • 1 teaspoon of vanilla • 2 cups of milk • 3 eggs • 1/4-1/2 cup rum (depending on how much alcohol you like) • 1/4 cup raisins • Pinch of salt

INSTRUCTIONS Melt butter with 1 cup of sugar until it is in liquid form. Beat the eggs with milk, then add the vanilla, rum and raisins. Pour in the melted sugar with butter and place the toasted bread pieces in the mixture and stir it up with a spoon. Pour into a 8”x 8” baking pan and bake at 350º F for 50 minutes.

Grandma Johnson’s Sweet Potato Pie

CHEF Amanda Cambrice

Every Thanksgiving and Christmas my grandmother would make everyone’s favorite pies (and 3-4 peach cobblers)! And because her 7 kiddos and many grandchildren loved sweet potato pie, she made dozens of this specific pie and then freezing them for the holidays. I have fond memories of sitting at her big table watching her roll the dough for the crust and seasoning the sweet potato mix to perfection. The whole house smelled amazing during the process. Completely homemade from cutting the sweet potatoes and boiling them to making the dough.

Sweet potatoes and yams are a plant to parts of Africa. Because of this, sweet potato pie making was and is traditionally an African American and Southern U.S. cuisine. The cuisine also traces back to Native American roots.

ORIGIN USA

INGREDIENTS • 3 1/2 pounds of yams or sweet potatoes • 1 1/2 cup of white sugar • 1 1/4 cup milk (whole) • 2 eggs • Make 2 pie crusts or purchase 2 pie crusts • 1 teaspoon of nutmeg • 1 stick of butter • 1 tablespoon of vanilla

INSTRUCTIONS Boil potatoes until soft; drain. Add butter and mash in a bowl. Add milk, eggs, vanilla, nutmeg in a separate bowl. Beat to ensure mixture is combined properly. Pour mixture into the bowl with the potatoes. Mix until smooth with no lumps. Pour into pie crusts. Bake at 350º F for 1 hour.

Awesome Pumpkin Pie

CHEF Sarah Webster

INGREDIENTS • 3/4 cup granulated sugar • 2 teaspoon ground cinnamon • 1/2 teaspoon salt • 1 teaspoon ground ginger • 1/4 teaspoon ground cloves • 2 large eggs • 1 can (15 ounces) 100% Pure Pumpkin • 1 can (12 fluid ounces) Evaporated Milk, (Or substitute with equal amount Lactose-Free or

Almond Cooking Milk) • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

INSTRUCTIONS Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugarspice mixture. Gradually stir in evaporated milk.

Pour into pie crust

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours and enjoy!

Breakfast Poutine with Poached Eggs and Bacon

CHEF

Dominic Tapp

This recipe is inspired by the famous Quebec poutine but adapted for breakfast.

ORIGIN Québec/Canada

Poutine is a Quebec dish made with fries topped with cheese curds and gravy. It made its appearance in Quebec in rural “snack bars” in the 1950s and became very popular throughout the rest of Canada and elsewhere from the 1990s. Poutine is found everywhere, from the most chic restaurants to fast food restaurants. , including McDonald’s and Burger King. It has become an indisputable symbol of Quebec cuisine and culture.

INGREDIENTS • 600g cubed breakfast potatoes • 4 poached eggs • 8 slices of cooked bacon • 500ml ready-made Berthelet instant hollandaise sauce (150 g of powder and 500 ml of water) • 200g cheese curds (room temperature) • 15ml finely chopped chives • 1 pinch of piri piri

INSTRUCTIONS In a cauldron, mix the hollandaise sauce powder (150 g) with 500 ml of boiling water and heat for a few minutes on the ring until nice consistency and set aside.

Bake the potatoes according to the manufacturer’s directions.

Divide the hot potatoes among 4 bowls. Garnish with the bacon cut into pieces and the cheese curds. Place a poached egg on top of each bowl and drizzle with hot Hollandaise sauce.

Garnish the top with some chopped chives and a pinch of piri piri.

Green Chile con Carne

CHEF Josh Thomas

This recipe is from the card file of Edna Lobato Eddy, the mother of my husband, Frank Lobato Eddy. It is a family recipe passed down in the far southern San Luis Valley region of a small sliver of northern New Mexico, where her family has lived since New Mexican settlers moved there in the mid-19th century. This recipe is her son’s (and Josh’s husband) favorite – and he found it in her papers written on the back of a postcard depicting “Birds of Denmark.” From Ms. Eddy’s obituary (2014): “Edna was a devout Roman Catholic and a member of the parish at St. Columba Catholic Church in Durango. For most of her life Edna enjoyed league bowling. She loved spending time with family. She loved cooking and even had a number of dishes she was “famous” for. All throughout her life she enjoyed fishing, dancing, sewing, knitting, crossword puzzles, and going to the casinos.”

The San Luis Valley (SLV), (located in South central Colorado and North central New Mexico), is the largest alpine valley in the world. The four-thousand-square-mile, semiarid desert valley floor sits at an average elevation of 7,600 feet, over a mile and a half above sea level, and averages less than five inches of rainfall per year. Prior to 1868 the Capote (Kapota) band of Ute peoples lived in the valley. The Utes made a treaty of peace with the United States in 1849 after the Mexican War. Shortly thereafter settlers from New Mexico established several small settlements in what is now Colorado and in 1868 the Utes were removed to a reservation in western Colorado. Extensive migration began in the 1850s, primarily by farmers and ranchers from New Mexico, in the 1850s. They built a church in the village that is now called San Luis, Colorado and dedicated it on the Feast of Saint Louis, 21 June 1851. The San Luis Valley has the largest pre-statehood Latinx population in Colorado. Many families are directly descended from the original New Mexican settlers, many of whom were descended from Spanish colonial New Mexican settlers themselves.

ORIGIN New Mexico, USA

INGREDIENTS • 2 tablespoons vegetable oil in skillet • 2 pounds lean beef or pork cut into about ½ inch cubes (ground beef or pork also can be used) • eggs • 4 cups water • 1 teaspoon salt • A dash of garlic powder • 1 cup chopped onion • 2 fresh chopped tomatoes • 13oz container of green chiles (note: fresh green chiles are often found packaged in New Mexico markets; otherwise, roast and skin fresh New Mexico green chiles prior)

INSTRUCTIONS Heat 2 tablespoons vegetable oil in skillet. Add 2 pounds lean beef or pork cut into about ½ inch cubes (ground beef or pork also can be used). Cover and cook over low heat until meat is brown. Remove from heat and add 4 cups water, 1 teaspoon salt, a dash of garlic powder, 1 cup chopped onion, 2 fresh chopped tomatoes, and a 13oz container of green chiles (note: fresh green chiles are often found packaged in New Mexico markets; otherwise, roast and skin fresh New Mexico green chiles prior). Cook over high heat, bringing to a boil. Lower heat and simmer for 20 minutes. Serve.

For breakfast, poach eggs in the stew and serve immediately.

Green Chile Breakfast Casserole

CHEF Natalie McCue

Easy and delicious casserole, always a go to staple cooked by mom on holiday mornings.

ORIGIN New Mexico, USA

Recipe really shines if you can get some fresh roasted green chili’s, grown from Hatch, New Mexico!

INGREDIENTS • 6 pieces sliced bread • 1 1/2 c shredded cheddar cheese • 1 lbs breakfast sasusage browned and drained • 1/1/2 c Monterey Jack cheese • 1 (4 oz) can greed chilis or fresh shopped and roasted • 10 lg eggs • 2 1/2 c half and half • 1tsp salt • 1/4 tsp dried oregano • 1/4 tsp paprika • 1/4 tsp dried mustard

INSTRUCTIONS Place bread in casserole dish. Sprinkle cheddar cheese first, then the sausage, then Monterey Jack cheese, then the green chilies. Mix eggs with half & half and seasonings, and then pour over ingredients in casserole dish. Cover and refrigerate overnight. Pop in the oven at 350º F for 30 min.

Arepas

GLUTEN FREE

CHEF

Vanesa Bracamonte

The arepa has a pre-Columbian origin from indigenous tribes, the word arepa means maize. The first stage of the arepa was a process where the indigenous chewed the corn and put it onto a plate or base until forming a paste or dough that was cooked in ceramic in circled forms.

The arepa is the fundamental base of the Venezuelan diet but it’s also present in Colombia, actually exist a silent fight between these 2 countries about who invented it. The versatility of the arepa underlies the fact that it’s a dish with no time to eat: it can be breakfast, lunch or dinner and famous for its colorful fillings, beef, chicken, ham and cheese, black beans, eggs, pork among many others.

ORIGIN Venezuela

INGREDIENTS • 2 1/2 cups of water • 1 teaspoon of salt • 2 cups of corn meal

INSTRUCTIONS Mix the ingredients, knead for 5 min. and let it rest at least 5 min. Form small balls and flatten with your hands into a thin disc, about 4 inches in diameter. Cook in a griddle or frying pan over medium heat for 7 min. on a side and turn to the other one. Slice open lengthwise, to create a pocket and add your filling of choice.

French 75

Paige Dixon

The French 75 was popularized in the early 1920’s by Harry MacElhone at Harry’s New York Bar in Paris, where other cocktails like the Bloody Mary and Sidecar were also invented. The French 75 known for being a variation of a Tom Collins. The drink got it’s unique name when it was said to “have such a kick that it felt like being shelled with a French 75 field gun.”

ORIGIN INGREDIENTS • 1 ½ ounces gin (we suggest Empress Gin for a fun purple color!) • ¾ ounce lemon juice (plus lemon twist garnish, optional) • ½ ounce simple syrup • 3 ounces champagne (about 1/2 glass)

INSTRUCTIONS Make the lemon twist garnish, if using. Place the gin, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the liquid into a champagne flute. Top off the glass with champagne. Garnish and serve.

Pattern’s Spritzer

CHEF

Victoria Maasoe

ORIGIN Celebration of American Clean Power Week

INGREDIENTS • Effen Cucumber Vodka (very specific, this brand of vodka is very light and not too overpowering in flavor to make it as refreshing as possible) • Mint leaves • Rose’s sweetened lime juice (you can also use real lime juice if you’d prefer) • Soda water • Sprite *Optional*

INSTRUCTIONS Depending on how much you are making you will have to measure out your vodka usage. If you are making it for yourself I would suggest a 1.5 ounce shot; if you are making a pitcher I would say a quarter of a bottle depending on how big the pitcher is.

First you put your vodka in then you add your mint leaves. Be sure to make rips in or shred your mint leaves to open up those flavors.

Next add your sweetened lime juice. Again this is according to volume. If you are making a single drink I would count to 2 and stop pouring if you are making a larger batch you would be more generous with your pour.

Then add your soda water of choice. If you feel like it needs something extra maybe a little sweeter or needs to mask some of the vodka taste add some Sprite to the mix.

Then either shake or stir and enjoy! With this recipe the ingredients are very simple and you can always add or substitutes to improve and make it your own!

Maltose Crackers

CHEF Sum Wu

While too much sugar is never good, Maltose Vis known to be less sweet and contains zero fructose. I grew up snacking on maltose crackers with my brother and it was something so easy to make ourselves without parents to worry.

ORIGIN China

Maltose is normally distributed in China (Can get in any Asian Store).

INGREDIENTS • Maltose • Soda Crackers

INSTRUCTIONS 1. Use a spoon or chopstick and scoop up some maltose 2. Spread over a piece of soda cracker 3. Cover with another soda cracker carefully