classes really teach you? 16 How to Fall in Love with Cooking 18 Crescent Chef's Table Pickled eggs & Egg Salad Sandwich 22 Pumpkin Bread 23 Rugelach 24 Italian Stuffed Acorn Squash 25 Miso, Lime, and Leek Gnocchi

PICKLED EGGS…

BY AIDAN CESSOR PHOTOS BYJOANNA MA

prep 35 minutes cook 40 minutes makes 6-8 servings

Onions, peppers, garlic, and eggs plunge into a salty brine, not of the sea, but vinegar. The idea of spices and tangy vinegar permeating into once-plain eggs or veggies fills me with excitement. The world of pickling teaches me delayed gratification, which is fading in this fast-paced world. For this recipe, I combined two ideas into one heavenly sandwich. Pickled Eggs are delicious on their own, yet I felt that they are more of an ingredient than a full recipe. My hankering for a creamy dish spurred me to use the eggs for something greater. Thus, I present Pickled Turmeric Egg Salad. When combined with a juicy heirloom tomato, an egg salad sandwich is one of the most fulfilling lunches.

Adapted from 101 Cookbooks Pickled Eggs Recipie

GET

2 Banana Peppers (or other spicy pepper) 4 shallots 6 eggs 1 1/3 cup apple cider vinegar ½ cup water 2 tbsp sugar 1 tbsp peppercorns 2 tsp turmeric 1 tsp salt 2 cloves garlic

1. Place eggs in a pot of cold water 2. Heat to a gentle boil 3. Turn off heat and cover for 10 minutes 4. Peel eggs in bowl of ice water 5. In a separate pot, pour vinegar, sugar, water, salt, turmeric, and heat till the sugar dissolves. 6. Thinly slice shallots and peppers 7. Place eggs, shallots, peppers, peppercorns, and minced garlic into a jar 8. Pour the vinegar mixture into the jar. 9. Refrigerate for 7-10 days.

DO EQUIPMENT

~32 oz jar or multiple smaller ones

BY FIRST LAST PHOTOS BY FIRST LAST

PICKELED TUMERIC & EGG SALAD SANDWICH

prep 5 minutes cook 5 minutes makes 4 servings

GET

Toasted white bread 6 pickled eggs 1 tomato 1 medium carrot 1 stalk of celery 2 tbsp mayonnaise 1 tbsp relish 1 tbsp of the pickle brine

DO

1. Remove yolks from the whites 2. In a bowl, mix yolks, mayo, relish, and brine together 3. Chop egg whites, celery, and carrot roughly the same size of quarter inch pieces 4. Mix both together. 5. Slice and salt the tomato, place on one half of bread 6. Spread egg salad on other half and enjoy

BY STACIA KONOW PHOTOS BY JIAHE WANG PUMPKIN BREAD

prep 15 minutes cook 1 hour makes 3 loaves

GET

1 15 oz can of pumpkin puree (no added sugars or spices) 4 eggs, room temperature 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 ½ cups all-purpose flour 2 tsp baking soda 1 tsp kosher salt 1 tsp ground cinnamon 1 tsp ground nutmeg ½ tsp ground cloves 1/4 tsp ground ginger 1 cup chocolate chips (optional) This pumpkin bread recipe certainly captures the magic of fall. The aromatic blend of autumnal spices like cinnamon and cloves fills your kitchen as the bread bakes, and each slice of bread comes out dense and moist, making it the perfect partner to a hot mug of tea or cider. This was one of my personal favorites, and it has never disappointed in the past 10 years of making it.

Adapted from Downeast Main Pumpkin Bread from Allrecipes.

DO

1. Preheat the oven to 350°F. 2. Grease three 8-½ x 4-½ x 2-½ inch loaf pans with either vegetable oil or cooking spray. 3. Combine pumpkin, eggs, oil, water, and sugar in a large bowl. 4. Whisk flour, baking soda, salt, and spices together in a separate bowl. 5. Add the flour mixture to wet, about 1/3 of the mixture at a time. Do not overmix! Only mix until just combined each time. If using chocolate chips, add those as well. 6. Split the batter evenly across the three pans. 7. Bake for 50 minutes - 1 hour, or until a toothpick comes out completely clean. 8. Enjoy!

Rugelach is a traditional Ashkenazi Jewish dessert that has become a staple on Shabbat and Holiday tables in Jewish homes across the world. Every Friday, while I was abroad in Jerusalem, just before the marketplace shut down to welcome in the Sabbath, I lined up with the rest of the city outside the famous bakery on Agripas street to get their last batch of Rugelach, fresh out of the oven. The butter and chocolate blend together to melt in your mouth upon each bite. Whenever I brought these delicacies with me to Friday night dinner, I became the guest of honor. One taste of this dessert transports me back to the streets of Israel. Please enjoy my own rendition of authentic Rugelach below.

prep 30 minutes cook 30 minutes makes 36 Rugelach

GET

For the Dough:

½ lb unsalted butter, room temperature 8 oz cream cheese, room temperature 2 cups all purpose flour 1 tablespoon sugar 1/4 teaspoon vanilla extract

For the Chocolate Filling:

8 oz semisweet milk chocolate 1/4 cup sugar

For the Strawberry Nut Filling:

½ cup strawberry jam 1/4 cup chopped nuts (preferably almonds)

RUGELACH

(ROO-gəl-əkh) רוגלך

BY RACHEL SUGGS PHOTOS BY ADITI MENON

1. In an electric mixing bowl, cream together the butter and cream cheese. 2. Remove the whisk paddle attachment and replace it with the dough hook paddle attachment. With the mixer on low, beat in the flour, ½ cup at a time until the dough starts to form. 3. Refrigerate dough for at least one hour. 4. While the dough chills, make the fillings. Melt the chocolate over a double boiler on the stove. Remove from the heat and stir in the sugar. 5. In a separate saucepan, heat the strawberry jam until just warmed through but do not let it bubble. Remove from heat and stir in the nuts. 6. Preheat the oven to 350 °F. 7. Divide the dough into two equal portions and lightly dust the surface with flour. Roll out the first portion of dough into a circle about 1/16 inch thick. 8. With a knife or pastry wheel, cut the pastry circle into 16 wedges of equal size. Repeat with the second portion of dough so that you have 32 triangular wedges altogether. 9. Spread the chocolate mixture on 16 of the wedges and spread the strawberry mixture on the remaining half. Beginning at the wide edge, roll the dough upward towards the point. 10. Place on an ungreased baking sheet and bake for about 25 minutes or until the rugelach are golden brown. 11. Enjoy!

ITALIAN STUFFED ACORN SQUASH

BY EMILY JACOBS PHOTOS BY AMANDA HUANG

prep 10 minutes cook 30-35 minutes makes 4 servings

GET

2 medium acorn squash 1 bell pepper - color of choice, I chose red 1 yellow onion 2 cloves of garlic 3 tbsp tbsp of olive oil 1 tsp dried and chopped thyme 1 lb de-cased spicy italian sausage mild is okay, but I prefer spicy ½ cup mozzarella and parmesan to top (optional) Salt and pepper to taste Whenever I go to the fall farmer’s markets, I am always inspired by the large variety of squash. I am generally partial to delicata squash because it is smaller and easier to cut, however, this fall I have been most excited by acorn squash. Acorn squash is the perfect vessel for any sweet or savory filling. I dove into its savory potential and have become obsessed with this italian stuffed acorn squash. The warming aroma of the sausage and vegetables filled my apartment with a delectable and cozy smell that has lured my roommates into the kitchen with hungry eyes. For this reason, the recipe is adapted to get as much out of as little ingredients, and makes 4 delicious servings, so it can satisfy all your small dinner plan needs.

DO

For the Squash

1. Preheat oven and line 2 baking sheets with parchment 2. Cut each acorn squash in half, scoop out seeds 3. Dice bell pepper, onion, and garlic 4. Oil inside of each squash with 1 tsp of olive oil, season with salt and pepper. Place seed side down onto baking sheet (1 squash per sheet) and bake for 25-30 minutes, or until insides are tender with a fork

For Filling

5. While squash bakes, prepare the filling. Place a skillet on medium heat and warm remaining oil. Sauté diced onions, garlic, and bell pepper until lightly golden brown, about 5 minutes. 6. Remove vegetable mixture, and add sausage into the pan, cook until almost done, 5-8 minutes 7. When sausage is almost done, add thyme and then add vegetables back in 8. When squash is done, scoop equal parts of filling into insides of squashl

Finish It

9. When squash is done, scoop equal parts of filling into insides of squash 10. Top with cheese mixture and broil until golden brown 11. Enjoy!Cook shrimp until it browns 12. Add mixed vegetables 13. Sprinkle in salt and spices to taste

MISO, LIME, AND LEEK GNOCCHI

BY ELENA THOMAN PHOTOS BY KARINA MAK Cooking as a college student comes with many limitations, especially with time and money. I often find myself in a cooking rut on weeknights, limited to just a few ingredients and a short amount of time to whip-up a home cooked meal, frequently leaving me with nothing to cook but yet another simple pasta dish. This week, ditch the usual Italian staples and try a new take on buttered pasta. I prefer to make this dish with gnocchi, as it gives the dish another level of texture and nuttiness, but any pasta shape works with this rich and flavorful sauce.

Short on time? Buy premade dry or frozen gnocchi and cook plain as instructed. However, every kind of pasta is best fresh, so if you have the time, make this simple homemade gnocchi: prep 30 min cook 15 min makes 2-3 servings

GET

For the Gnocchi:

2 Russet Potatoes 1 egg (beaten) 1 cup flour

DO

For the nocchi:

1. Boil a large pot of water. Peel your potatoes, and boil until tender. Cool, then mash until smooth 2. Measure approx. 1 cup of your mash potato, and combine with the flour and beaten egg. Knead this mixture until it forms a ball of dough 3. Roll the dough into a long, thin (roughly ½ in diameter) “snake,” and use a fork to create uniform horizontal ridges in the snake. Cut the dough snake into 1 in. pieces 4. Boil in salted water for 4 minutes (or until the gnocchi float to the top) 5. Drain and set aside

For the Sauce:

6. Thinly slice your leek 7. Melt your butter in a pan, and once melted, stir in your miso and leek 8. Once your leeks are golden brown and crispy, remove from heat and add the juice of your lime 9. Stir in the cooked gnocchi, and add your salt and your lime zest (save a little bit for a garnish after you plate!) 10. Done!