Vegetarian

Equipment 9-inch-square baking dish 10-inch skillet Medium saucepan Preheat Oven Preheat oven to 375°F. Ingredients 1 ½ pounds sweet potatoes, diced ½ cup olive oil 1 yellow onion, diced 1 poblano pepper, seeded if desired, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 1 28-ounce can whole peeled tomatoes ½ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Salt to taste Preparation Cook Potatoes Add olive oil and potatoes to a 10" skillet Cover and cook over medium heat, stirring frequently until potatoes are softened. Sauce In a medium saucepan, heat oil over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add to the pot and cook 1 minute: ginger garlic cumin garam masala coriander Stir in tomatoes and ½ teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Bake Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to 375°F oven and bake 20 minutes. Eggs Remove dish from oven. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes.

A very simple Thanksgiving dressing (stuffing). Ingredients 1 large loaf good, crusty bread, preferably sourdough, ciabatta, or multi-grain (about 1¼ pounds) ¼ cup olive oil 8 tablespoons cultured, unsalted butter- divided in two parts 6 garlic cloves, thinly sliced 2 large leeks, white and light green parts, chopped ½ cup dry white wine ¼ cup finely chopped fresh sage 2 ½ cups low-sodium chicken, turkey or vegetable broth 5 large eggs ½ cup finely chopped parsley ¼ cup finely chopped chives Preheat Oven Preheat oven to 375°F. Preparation Bread Using your hands, tear bread, crust and all, into 1 ½- to 2-inch pieces. Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside. Leeks Heat oven to 375°F. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes. Add sage and cook an additional 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Remove from heat. Broth In a medium bowl, whisk together broth and eggs. Into a large bowl, combine until evenly distributed: Bread The leek mixture Parsley Chives Combine Pour about half the egg mixture over the bread and toss a few times. Let sit a minute or two and give another toss. Let sit about 20 minutes. Add more egg mixture until mixture is very wet. Bake Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, about 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from the oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.) Finish When ready to serve, remove foil and increase the temperature to 425°F. Dot the top with remaining butter. Bake stuffing until crispy, crunchy and golden brown on top, 20 to 25 minutes. Serve.

Source https://cooking.nytimes.com/recipes/1015130-banana-pudding Equipment Stand Mixer 13x9" baking dish Preheat Oven Preheat oven to 350°F Ingredients 1 ¼ cups granulated sugar, divided: ¾ cup + ½ cup ⅓ cup cornstarch 4 cups whole milk 4 large eggs, separated and divided 1 teaspoon vanilla ¼ teaspoon salt 2 tablespoons unsalted butter ¼ teaspoon cream of tartar 1 11-ounce box nilla wafers 3 to 4 bananas, depending on size Preparation Custard Whisk together in a pot set over medium heat: ¾ cup of sugar Cornstarch Milk Egg yolks Cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow the mixture to simmer, still stirring constantly, for 1 minute. Remove the mixture from heat. Whisk in vanilla, salt, and butter. Meringue Into a heatproof stand mixer bowl, whisk together: Egg whites Cream of tartar ½ cup of sugar Set bowl over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with a whisk, and beat until stiff, about 5 to 7 minutes. Bake Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. Pour the custard over the bananas and cookies. Use a spatula to spread the meringue over the custard. Bake in the oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

Source https://cooking.nytimes.com/recipes/12363-lemon-pudding-cake Change Log Cut sugar back to 170 grams Preheat Oven Preheat oven to 350° F Equipment 8" cake pan- square or round. Large roasting pan. Stand mixer. Ingredients 4 large eggs, separated 1 teaspoon finely grated lemon zest ½ cup lemon juice 14 grams (1 tbsp) unsalted butter, melted 170 grams sugar 64 grams (½ cup) all-purpose flour ½ teaspoon kosher salt 1 ½ cups whole milk Preparation Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish. In a large bowl, whisk together: egg yolks lemon zest lemon juice butter In another bowl, stir together: sugar flour salt Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk. Whip the egg whites until soft peaks form, then gently fold them into the batter. Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

Source https://cooking.nytimes.com/recipes/1018459-double-chocolate-cookies Change Log Reduced granulated and brown sugar amounts Special Equipment Cookie Baking Sheet Stand Mixer Preheat Oven Preheat oven to 350°F Ingredients 145 grams (1 cup) all-purpose flour 75 grams (3/4 cup) Dutch-process cocoa powder 3/4 teaspoon kosher salt ½ teaspoon baking powder ½ teaspoon baking soda 141 grams (10 tablespoons) unsalted butter, at room temperature 130 grams dark brown sugar 100 grams granulated sugar 1 large egg 2 teaspoons pure vanilla extract ¾ bag bittersweet chocolate chips Preparation In a medium bowl, whisk together, then set aside: flour cocoa powder salt baking powder baking soda. In a stand mixer fitted with the paddle attachment, beat together until very light, about 5 minutes. butter brown sugar granulated sugar Add egg and vanilla With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate chips and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36. Bake Heat oven to 350°f degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

Source https://cooking.nytimes.com/recipes/1018382-southern-cornbread-dressing Notes The cornbread must be diced and dried before using. Be sure to prepare cornbread at least one day in advance. Equipment 8-by-11-inch baking dish Preheat Oven Preheat oven to 450°F. Ingredients One recipe cornbread 3 cups soft white bread, crust removed and torn or cut into 1-inch pieces (do not pack) ½ cup butter (1 stick), plus more for the pan 2 cups chopped sweet onions 1 ½ cups chopped celery (4 or 5 stalks) 1 ½ teaspoons kosher salt 2 eggs 1 ¼ tablespoons finely chopped fresh sage 1 teaspoon chopped fresh thyme ¼ teaspoon ground black pepper 4 to 5 cups rich chicken, turkey, or vegetable stock Preparation Dry Cornbread After baking and cooling cornbread, dice into ½" cubes. Spread cornbread cubes in a single layer on a lined baking sheet. Leave to dry several days, or leave overnight in an oven at about 150°F. Combine Breads Heat oven to 350°F. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces. Vegetables Melt butter in a large skillet. Add onions, celery and ½ teaspoon salt. Sauté until vegetables have softened, about 6 minutes. Add vegetables to bread mixture and combine. Final Steps Lightly beat eggs and add to bowl. Sprinkle in herbs Add remaining 1 teaspoon salt and the pepper and toss together. Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid. Bake Butter an 8-by-11-inch baking dish. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Source https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread Change Log Honey can be omitted if recipe is to be savory or used in a savory dish such as cornbread dressing. Special Equipment 11 to 12 inch cast-iron skillet Preheat Oven Preheat oven to 375°F. Ingredients 170 grams (12 tablespoons / 1 1/2 sticks) unsalted butter ½ cup (120 ml) maple syrup (omit for savory dishes) 2 ¼ cups (530 ml) buttermilk 3 large eggs 180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind 65 grams (½ cup) whole wheat flour 60 grams (½ cup) all-purpose flour 18 grams (1 ½) tablespoons baking powder 9 grams (1 ½) teaspoons salt 5 grams (½ teaspoon) baking soda Preparation Brown Butter On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.) Pour brown butter into a large bowl. (Do not wipe out the pan.) Wet Ingredients If using, whisk the maple syrup into the butter. Whisk buttermilk into the butter. The mixture should be cool to the touch; if not, let cool. Whisk in the eggs. Combine with Dry Ingredients Into the butter/buttermilk mixture, whisk in: ...

This is Mom’s famous pie. Special Equipment 9" Deep Dish Pie Plate One recipe Pâte Brisée Preheat Oven Preheat oven to 375°F Ingredients 1 19 oz can Cherry Pie Filling 1 14 oz can Whole Cranberry Sauce ¼ cup Sugar 3 tablespoons Quick Cook Tapioca 1 tablespoon Lemon Juice ¼ teaspoon Cinnamon 2 tablespoons Butter Preparation Combine all ingredients, except butter, let stand 15 minutes. Pour in in a crust lined 9" deep dish pie plate. Cut butter into small pieces and scatter over mixture. Place a top layer of crust over mixture and seal. Sprinkle sugar over top of pie. Cut holes to allow air escape and expansion. Bake Bake about 1 hour

I’ve heavily modified the source recipe to drop the raisins and swap the sourdough for cornbread. Source Inspired by http://www.cookscountry.com/recipes/8529-sourdough-dressing-with-kale-and-mushrooms Notes To make ahead: Dressing can be made up till baking (noted below) and refrigerated for up to 24 hours. Increase covered baking time by 5 minutes. Special Equipment 13 by 9-inch baking dish Preheat Oven Preheat oven to 400°F Ingredients 680 grams (1.5 lbs) 1.5x recipe of Corn Bread 3 ½ tablespoons unsalted butter ½ cup extra-virgin olive oil Salt and pepper 340 grams (12 ounces) shiitake mushrooms, stemmed and sliced 1/4 inch thick 230 grams (8 ounces) kale, stemmed and chopped coarse 1 onion, chopped 5 garlic cloves, smashed and peeled 2 tablespoons minced fresh sage 230 grams (8 ounces) sweet Italian sausage, casings removed 2 ½ cups chicken broth 3 large eggs, lightly beaten Preparation Prep Foil, Oven Racks, and Pans Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Grease a 13 by 9-inch baking dish with 1 tablespoon butter. Grease a 15 by 11-inch sheet of aluminum foil with ½ tablespoon butter. Combine Cornbread Toss together in a large bowl then spread evenly on rimmed baking sheet: Cornbread ¼ cup oil ½ teaspoon salt Combine Vegetables In the now empty bowl, combine and then spread on second rimmed baking sheet: Mushrooms Kale Onion Garlic Sage Remaining ¼ cup oil ½ teaspoon salt ½ teaspoon pepper Break sausage into ½-inch pieces and distribute evenly over vegetables. Bake Bread & Vegetables Bake bread mixture on upper rack and vegetable mixture on lower rack until bread is golden brown but still tender inside and vegetables and sausage are golden, about 30 minutes, stirring halfway through baking. Transfer sheets to wire racks and let cool slightly, about 10 minutes. Combine Dressing Combine toasted bread and vegetable mixture in large bowl. Stir broth and eggs into bread-vegetable mixture until liquid is absorbed. If making ahead, stop here, cover bowl and refrigerate up to 24 hours. ...

Special Equipment 9" Pie Plate One-half recipe Pâte Brisée Stand Mixer Preheat Oven Preheat oven to 350°F Ingredients 200 grams (1 cup) dark brown sugar 2/3 cup cane syrup 1 ½ teaspoons Vanilla Extract 2 tablespoons Bourbon Whiskey 55 grams (4 tablespoons) Unsalted Butter, melted 3 eggs, slightly beaten ¼ teaspoon Salt ¼ cup heavy cream 1 cup Pecans, chopped ½ cup Chocolate Chips Preparation Prepare crust; place in 9" pie pan; refrigerate while preparing pie filling. Sugar Syrup In a large saucepan, heat until boiling, stirring constantly Brown sugar Cane syrup Vanilla Bourbon Butter Remove from heat and let cool until tepid. Eggs Meanwhile, in a separate bowl, whisk Eggs Salt Cream Combine Remove the chilled pastry crust from the refrigerator; evenly distribute the pecans and chocolate chips over the bottom of the crust. Into the cooled sugar syrup, beat in the egg mixture. Pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean). If you find the edges of the pie crust are over browning during baking, cover with foil Cool Remove from oven and place on a wire rack to cool Serve warm or at room temperature with whipping cream.