All Recipes

- 3 cups Greek yogurt
- 1/3 cup honey or maple syrup (to sweeten yogurt)
- 2 cups granola
- 1 cup raspberries
- 1 cup blackberries
- 1/2 cup elderberry compote or elderberry jam (cooked)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Fresh mint for garnish (optional)

1. In a small saucepan combine raspberries, blackberries, elderberry compote, 2 tbsp sugar and lemon juice; cook briefly until berries release juices and sauce thickens slightly; cool.
2. Sweeten Greek yogurt with honey or maple syrup to taste.
3. In serving glasses, layer yogurt, granola and spoonfuls of the berry-elderberry compote; repeat to fill glasses.
4. Top with a final sprinkle of granola and a mint leaf, and serve immediately.

- 1 head butter lettuce, leaves separated
- 2 cups fresh baby spinach
- 1/4 cup sliced almonds, toasted
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- Lemon vinaigrette dressing

1. In a large bowl, gently combine butter lettuce and spinach with sliced almonds and onions.
2. Sprinkle crumbled feta on top and drizzle with lemon vinaigrette before serving.

- 1 head green leaf lettuce, chopped
- 1 cup button mushrooms, sliced
- 2 tbsp olive oil
- 1 clove garlic, minced
- Grated Parmesan cheese
- Salt and pepper

1. In a skillet, heat olive oil and sauté garlic and button mushrooms until soft.
2. Toss green leaf lettuce with warm mushrooms, sprinkle with Parmesan cheese, and season with salt and pepper before serving.

- 2 cups baby spinach leaves
- 2 beefsteak tomatoes, diced
- 1 cup button mushrooms, thinly sliced
- 1/4 cup red wine vinaigrette
- Freshly cracked pepper

1. In a large salad bowl, combine spinach, diced tomatoes, and sliced mushrooms.
2. Pour red wine vinaigrette over the salad, gently toss, and top with freshly cracked pepper.

- 1 head butter lettuce, torn
- 2 beefsteak tomatoes, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 cup herb vinaigrette
- Ground black pepper

1. Toss butter lettuce and tomatoes with herb vinaigrette in a large bowl.
2. Garnish with chopped chives and season with ground black pepper just before serving.

- 2 cups button mushrooms, sliced
- 3 cups fresh spinach
- 2 tbsp olive oil
- 1 small shallot, diced
- Aged balsamic vinegar

1. Sauté shallots and mushrooms in olive oil until tender in a large skillet.
2. Add spinach until wilted, remove from heat, and drizzle with aged balsamic vinegar before serving.

- 2 1/4 tsp powdered gelatin (1 packet)
- 3 tbsp cold water
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3/4 cup sugar, divided
- 1 cup Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1/3 cup elderberry jam or elderberry syrup (cooked)
- 1 tbsp lemon juice

1. Sprinkle gelatin over cold water in a small bowl; let bloom 5 minutes.
2. In a saucepan, heat cream, milk and 1/2 cup sugar until just simmering; remove from heat and stir in gelatin until dissolved.
3. Let mixture cool slightly, then whisk in Greek yogurt and vanilla until smooth. Pour into molds or ramekins and chill 4 hours or until set.
4. For sauce, mash raspberries and blackberries with remaining 1/4 cup sugar, strain if desired, then stir in elderberry jam and lemon juice; gently warm to combine and cool.
5. Unmold panna cottas, top with the elderberry-berry sauce and serve.

- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup Greek yogurt
- 2–3 tbsp powdered sugar (to sweeten yogurt)
- 1 tsp vanilla extract
- 3/4 cup blackberries
- 3/4 cup raspberries
- 1/4 cup elderberry syrup (cooked) for drizzling

1. Preheat oven to 300°F (150°C). Beat egg whites until soft peaks form, then gradually add granulated sugar until stiff, glossy peaks form; fold in vinegar and cornstarch.
2. Pile meringue into a disc on parchment-lined baking sheet, creating a shallow well in the center.
3. Bake 45–55 minutes until dry on the outside; turn oven off and let pavlova cool completely inside oven with door ajar.
4. Whisk Greek yogurt with powdered sugar and vanilla until smooth. Spoon yogurt into the center of cooled pavlova.
5. Top with blackberries and raspberries, and drizzle with elderberry syrup just before serving.

- Veal shanks
- White wine
- Beef or chicken broth
- Carrots
- Celery
- Onion
- Garlic
- Tomato paste
- Thyme
- Bay leaf

1. Brown the veal shanks in a heavy skillet and remove.
2. Sauté finely chopped onions, carrots, celery, and garlic.
3. Stir in tomato paste, then return the shanks to the pan.
4. Pour in white wine and broth, add thyme and bay leaf.
5. Cover and braise in the oven for 2-3 hours until tender.
6. Serve with a gremolata of lemon zest, garlic, and parsley.

- 4 cups blackberries (fresh or thawed)
- 1/3 cup elderberry syrup or elderberry jam (cooked)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1/3 cup granulated sugar (for topping batter)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cut into pieces
- 1/2 cup milk
- 2 cups Greek yogurt (for serving)
- Optional: powdered sugar for dusting

1. Preheat oven to 375°F (190°C). In a baking dish, toss blackberries with elderberry syrup, 1/2 cup sugar and lemon juice; set aside.
2. In a bowl, combine flour, 1/3 cup sugar, baking powder and salt; cut in cold butter until mixture resembles coarse crumbs.
3. Stir in milk until a soft batter forms; drop spoonfuls of batter over the berry mixture, covering as much as possible.
4. Bake 35–40 minutes until topping is golden and filling is bubbly.
5. Serve warm with a dollop of chilled Greek yogurt and a light dusting of powdered sugar.

- Eggplant
- Zucchini
- Bell peppers
- Tomatoes
- Onion
- Garlic
- Olive oil
- Basil
- Thyme

1. Dice eggplant and zucchini, then sauté in olive oil until browned.
2. Remove and set aside, then sauté onions and bell peppers until soft.
3. Add tomatoes, garlic, basil, and thyme to the pan, and simmer until thickened.
4. Return the previously cooked vegetables to the pan.
5. Adjust seasoning with salt and pepper, and simmer for an additional 30 minutes.
6. Serve warm as a main dish or side.

- 4 chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 cup whipping cream
- 1 onion, sliced
- 2 carrots, sliced
- 1 cup mushrooms, sliced
- 1 teaspoon thyme

1. Season chicken thighs with salt and pepper.
2. In a skillet, heat olive oil over medium heat, then brown the chicken on both sides.
3. Remove the chicken and add onion, carrots, and mushrooms to the skillet, cooking until softened.
4. Return chicken to the skillet, add chicken broth, and thyme. Simmer for 20 minutes.
5. Stir in whipping cream and cook for an additional 10 minutes until the sauce thickens. Serve hot.

- 1 lb beef sirloin, sliced into strips
- Salt and pepper to taste
- 2 tablespoons butter
- 1 onion, diced
- 1 cup mushrooms, sliced
- 1 cup beef broth
- 1 cup whipping cream
- 1 tablespoon Dijon mustard

1. Season beef strips with salt and pepper.
2. In a skillet, melt butter and sauté the beef until browned. Remove beef and set aside.
3. In the same skillet, cook onions and mushrooms until soft.
4. Add beef broth, simmer, and reduce slightly.
5. Stir in whipping cream and mustard, mix well, then return beef to the skillet. Cook briefly to combine flavors. Serve immediately.

- 4 chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups red wine
- 1 cup chicken broth
- 1 cup mushrooms, sliced
- 1 teaspoon thyme
- 1/2 cup whipping cream

1. Season chicken with salt and pepper, and brown in olive oil.
2. Remove chicken and sauté onions until soft.
3. Return chicken to the pot, add wine, chicken broth, and thyme, and bring to a boil.
4. Reduce heat and simmer for 1 hour.
5. Stir in mushrooms and continue cooking for 15 minutes, then add whipping cream and serve.

- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cups mushrooms, sliced
- 4 cups chicken broth, warmed
- 1/2 cup white wine
- 1/2 cup whipping cream
- 1/2 cup Parmesan cheese, grated

1. In a large saucepan, heat olive oil and sauté onions and mushrooms until tender.
2. Add rice and cook until it becomes translucent.
3. Pour in white wine and stir until absorbed.
4. Gradually add chicken broth, one cup at a time, stirring constantly until absorbed.
5. Once the rice is creamy and al dente, stir in whipping cream and Parmesan. Serve warm.

- 8 manicotti shells
- 1 cup ricotta cheese
- 1 cup spinach, chopped
- 1 egg, beaten
- 1/2 cup Parmesan cheese, grated
- 1 cup whipping cream
- 1 cup tomato sauce

1. Preheat oven to 350°F (175°C) and cook manicotti shells according to package instructions.
2. In a bowl, combine ricotta, spinach, egg, and half the Parmesan cheese.
3. Fill each shell with the ricotta mixture and place in a baking dish.
4. Pour tomato sauce over manicotti and top with whipping cream and remaining Parmesan.
5. Bake for 25-30 minutes until bubbly and golden. Serve immediately.

- 1 lb cooked Louisiana crayfish tails
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon lemon juice
- 1 tablespoon prepared horseradish
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons chopped parsley

1. In a bowl, whisk together mayonnaise, Creole mustard, lemon juice, horseradish, minced garlic, paprika, cayenne pepper, salt, and pepper until smooth.
2. Add the crayfish tails to the bowl and gently toss them in the sauce until evenly coated. Sprinkle with parsley and chill for at least 30 minutes before serving.

- 1 lb cooked Louisiana crayfish tails
- 1/4 cup butter
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced celery
- 1 tablespoon flour
- 1 cup chicken stock
- Salt and pepper to taste
- Prepared mini pastry shells

1. In a skillet, melt butter and sauté onion, bell pepper, and celery until soft. Stir in the flour and cook for 2 minutes.
2. Slowly add the chicken stock, stirring constantly until the sauce thickens, then season with salt and pepper. Combine the crayfish tails and spoon the mixture into the pastry shells to serve warm.

- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 2 cups Greek yogurt
- 3/4 cup powdered sugar
- 1 tsp lemon zest
- 2 tsp vanilla extract
- 1 cup raspberries, pureed and strained
- 1/3 cup elderberry jam or syrup (cooked)
- Fresh raspberries for garnish

1. Combine graham crumbs and melted butter, press firmly into a 9-inch springform pan; chill while preparing filling.
2. Beat cream cheese until smooth, add Greek yogurt, powdered sugar, lemon zest and vanilla; mix until fully combined.
3. Pour two-thirds of the filling over the crust. Gently drop spoonfuls of raspberry puree and elderberry jam over the filling; use a skewer to create swirls.
4. Top with remaining filling and repeat swirl pattern on surface.
5. Chill at least 6 hours or overnight until firm. Release from pan and garnish with fresh raspberries before serving.

- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Cajun seasoning
- 1/4 cup crayfish tails, chopped
- Paprika for garnish

1. Halve the hard-boiled eggs and remove the yolks. Mash yolks with mayonnaise, mustard, and Cajun seasoning until smooth.
2. Stir in the crayfish, then spoon or pipe the mixture back into the egg whites. Dust lightly with paprika for garnish.

- 1 package refrigerated pie crusts
- 1 cup cooked crayfish tails, chopped
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning

1. Preheat oven to 400°F (200°C). In a pan, heat olive oil and sauté onion and garlic until soft, then add crayfish tails and Cajun seasoning, cooking for an additional 2 minutes.
2. Roll out pie crusts and cut into circles. Fill each circle with a tablespoon of crayfish mixture, fold, and seal the edges. Bake for 15-20 minutes until golden brown.

- 1 large cauliflower head
- 2 cups sharp cheddar cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and black pepper to taste
- 1 teaspoon mustard powder
- A pinch of nutmeg

1. Preheat the oven to 400°F (200°C).
2. Cut the cauliflower into florets and steam them until just tender, about 5-7 minutes. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
4. Gradually add the milk, whisking constantly until the mixture thickens and bubbles.
5. Remove from heat and stir in the cheddar cheese, mustard powder, nutmeg, salt, and pepper until smooth.
6. Place the cauliflower florets in a baking dish and pour the cheese sauce over them.
7. Bake for 20-25 minutes or until the top is golden and bubbling. Serve hot.

- 4 large potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup Gruyère cheese, grated
- 1 garlic clove, minced
- Salt and black pepper to taste
- 1 teaspoon fresh thyme leaves

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
2. Layer the sliced potatoes in the dish, seasoning each layer with garlic, salt, pepper, and a sprinkle of thyme.
3. Pour the cream over the potatoes and top with grated Gruyère cheese.
4. Cover with aluminum foil and bake for 45 minutes.
5. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
6. Let it cool slightly before serving.

- 1 eggplant, diced
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon Herbes de Provence
- Salt and black pepper to taste

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. Add eggplant, zucchini, and bell pepper, cooking until the vegetables begin to soften.
3. Stir in the tomatoes and Herbes de Provence; season with salt and pepper.
4. Cover and simmer on low heat for about 30 minutes, stirring occasionally, until all vegetables are tender.
5. Serve warm as a side dish to complement a variety of main courses.

- 1 small head green cabbage, shredded
- 1 carrot, grated
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- Salt and black pepper to taste

1. In a large bowl, combine the shredded cabbage and grated carrot.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat thoroughly.
4. Chill in the refrigerator for at least 1 hour before serving to let the flavors meld.

- 4 ripe tomatoes, sliced
- 1/4 cup red onion, finely sliced
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon fresh basil, chopped
- Salt and black pepper to taste

1. Arrange the tomato slices and red onion in a shallow dish.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, basil, salt, and pepper.
3. Pour the dressing over the tomatoes and onions, ensuring even coating.
4. Cover and let marinate in the refrigerator for at least 30 minutes before serving.

- 4 lamb shanks
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 cups full-bodied red wine (Cabernet or Merlot)
- 2 cups beef or lamb stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Optional: chopped parsley for garnish

1. Season lamb shanks with salt and pepper. Heat oil in a heavy ovenproof pot over medium-high heat and brown shanks on all sides; remove and set aside.
2. Add onion, carrot, and celery to pot; cook until softened and starting to brown, 6–8 minutes. Stir in garlic and tomato paste and cook 1–2 minutes.
3. Deglaze with red wine, scraping up browned bits; reduce by half, about 5–8 minutes.
4. Return shanks to pot, add stock, rosemary, thyme, and bay leaf so liquid comes about two-thirds up the shanks.
5. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise until meat is tender, 2.5–3 hours.
6. Remove shanks and keep warm. Skim fat from sauce, simmer to reduce to desired consistency, adjust seasoning, and strain if desired.
7. Serve shanks with sauce spooned over mashed potatoes, polenta, or crusty bread; garnish with parsley.

- 4 lamb shanks
- Salt and pepper
- 1/4 cup flour (for dredging)
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup canned crushed tomatoes
- 2 cups chicken or beef stock
- 1 tsp dried oregano
- 1 bay leaf
- Gremolata: 2 tbsp chopped parsley, zest of 1 lemon, 1 garlic clove minced

1. Season shanks, dredge lightly in flour, and brown in olive oil in a wide Dutch oven; set aside.
2. Sauté onion, carrot, and celery until translucent, add garlic and cook 1 minute.
3. Deglaze with white wine and reduce by half. Stir in tomatoes, stock, oregano, and bay leaf.
4. Return shanks to the pot so liquid nearly covers them. Bring to a simmer, cover, and braise in a 325°F (160°C) oven for 2–2.5 hours until very tender.
5. Make gremolata by mixing parsley, lemon zest, and minced garlic.
6. Remove shanks, reduce sauce on stove if needed, season to taste, and spoon sauce over shanks. Sprinkle with gremolata before serving.

- 1 pound sponge cake or pound cake, cut into cubes
- 2 cups Greek yogurt (whole-milk or 2%)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup blackberries
- 1 cup raspberries
- 1/2 cup elderberry compote or elderberry jam (cooked)
- 2 tbsp granulated sugar (for compote if making fresh)
- 2 tbsp water (for compote)
- Fresh mint for garnish (optional)

1. If making elderberry compote: combine elderberries, 2 tbsp sugar and 2 tbsp water in a saucepan, simmer until softened and syrupy; cool.
2. Whisk Greek yogurt with powdered sugar and vanilla until smooth and slightly fluffy.
3. In a large trifle bowl, layer one-third of cake cubes, half the yogurt mixture, one-third of the mixed berries and a few spoonfuls of elderberry compote.
4. Repeat layers, finishing with a yogurt layer and remaining berries on top; reserve some compote for drizzling.
5. Chill at least 2 hours to let flavors meld, then drizzle remaining elderberry compote and garnish with mint before serving.

- Elk tenderloin center-cut (Chateaubriand), trimmed
- Salt and freshly ground black pepper
- Butter and neutral oil
- Fresh tarragon and shallots (for béarnaise)
- White wine vinegar
- Egg yolks
- Clarified butter
- Lemon juice
- Salt and white pepper

1. Preheat oven to 425°F (220°C). Season the elk tenderloin generously with salt and pepper.
2. Sear the tenderloin in a hot pan with oil and butter until browned on all sides, then roast in the oven until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare.
3. Rest the meat under foil for 10–15 minutes while making béarnaise.
4. For béarnaise: combine chopped tarragon and shallots with white wine vinegar and reduce until nearly dry; strain and reserve the reduction.
5. Whisk egg yolks with the reduction over a bain-marie until thick and pale, then slowly drizzle in warm clarified butter to emulsify; finish with lemon juice, chopped tarragon, salt and white pepper.
6. Slice the Chateaubriand, arrange on a platter, and spoon béarnaise alongside or over slices.

- Elk steaks (ribeye or sirloin), 1–1½ inch thick
- Coarse green or black peppercorns, crushed
- Salt
- Butter
- Neutral oil (canola or grapeseed)
- Cognac or brandy
- Beef or game stock
- Heavy cream
- Optional: Dijon mustard

1. Pat elk steaks dry, season lightly with salt, press crushed peppercorns onto both sides to form a crust.
2. Heat oil with a knob of butter in a heavy skillet until very hot; sear steaks 2–4 minutes per side for medium-rare depending on thickness. Remove steaks and rest on a warm platter.
3. Deglaze the pan with a splash of cognac (carefully ignite if desired) scraping up browned bits.
4. Add a splash of beef or game stock and reduce by half, then stir in heavy cream and optionally a teaspoon of Dijon; simmer until sauce coats the back of a spoon.
5. Return steaks to the pan briefly to warm, spoon sauce over, and serve immediately.

- 1 store-bought sponge cake or ladyfingers (about 8 ounces)
- 1/4 cup sherry or orange juice (for soaking)
- 2 cups custard (homemade or ready-made)
- 3 ripe bananas, sliced
- 1 cup heavy cream, whipped with 2 tbsp sugar
- 1/2 cup passion fruit pulp (fresh)
- 1/2 cup shredded coconut, toasted

1. Cut sponge into cubes, place a layer in a trifle bowl and sprinkle with sherry or juice to moisten.
2. Spoon a layer of custard over sponge, then scatter banana slices and a little toasted coconut.
3. Repeat layers if bowl allows, finishing with whipped cream on top.
4. Spoon passion fruit pulp over the cream and sprinkle with remaining toasted shredded coconut. Chill at least 1 hour before serving.

- 3–4 lb eye of round roast  
- 2 tsp kosher salt  
- 1 tsp freshly ground black pepper  
- 1–2 tbsp olive oil  
- 2–3 cloves garlic, crushed  
- 1 tsp dried thyme or rosemary (optional)  
- 1 onion, quartered (for the roasting pan)

1. Remove roast from refrigerator 1 hour before cooking and preheat oven to 450°F (230°C).  
2. Pat roast dry, rub with olive oil, garlic, salt, pepper and herbs.  
3. Place onion quarters in a roasting pan and set roast on top; roast at 450°F for 15 minutes to develop a crust.  
4. Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 125–130°F (52–54°C) for medium-rare (about 15–20 minutes per pound).  
5. Remove roast, tent loosely with foil and rest 15–20 minutes.  
6. Slice very thin against the grain and serve.

- 3 lb eye of round roast  
- 1 tbsp vegetable oil  
- 1 tsp kosher salt  
- 1 tsp pepper  
- 1 onion, sliced  
- 4 cups beef stock or low-sodium beef broth  
- 1 bay leaf  
- 1 tsp Worcestershire sauce  
- French rolls or baguette, split and toasted

1. Season roast with salt and pepper and sear all sides in a hot skillet with oil until browned.  
2. Transfer to a roasting pan with sliced onion; roast at 325°F (160°C) until internal temp is 125–130°F (52–54°C) for medium-rare.  
3. Remove roast to rest; pour pan drippings and onions into a skillet, add beef stock, bay leaf and Worcestershire, simmer 10–15 minutes and skim fat.  
4. Slice roast thinly across the grain and pile on toasted rolls.  
5. Strain and serve hot au jus alongside for dipping.

- 3–4 lb eye of round roast  
- 1 tbsp olive oil  
- 4 cloves garlic, minced  
- 1 onion, sliced  
- 2 cups beef broth  
- 1 cup water  
- 1 tsp dried oregano  
- 1 tsp dried basil  
- 1/2 cup roasted red peppers or giardiniera (optional)  
- 1 tbsp Worcestershire sauce  
- Salt and pepper to taste  
- Italian sandwich rolls

1. Sear the seasoned roast in oil until browned on all sides.  
2. Place roast in a large Dutch oven with garlic, onion, beef broth, water, herbs and Worcestershire sauce.  
3. Bring to a simmer, cover and cook on low (or in a 300°F/150°C oven) for 2.5–3 hours until meat is tender.  
4. Remove roast and thinly slice or shred with forks; skim fat from cooking liquid.  
5. Return slices to the pot to soak for 10 minutes, then serve piled on rolls with giardiniera or roasted peppers and a ladle of cooking jus.

- 2–3 lb eye of round roast, butterflied or sliced thick for quicker marination  
- 1/4 cup soy sauce  
- 2 tbsp olive oil  
- 2 tbsp red wine vinegar or lemon juice  
- 2 cloves garlic, minced  
- 1 tsp brown sugar  
- 1 tsp black pepper

1. Combine soy sauce, oil, vinegar, garlic, sugar and pepper to make a marinade; marinate roast 4–24 hours in the refrigerator.  
2. Remove roast from marinade and bring to room temperature 30 minutes before cooking; preheat broiler with rack 6 inches from heat.  
3. Broil 6–8 minutes per side for medium-rare (times vary by thickness) until internal temp reaches about 130°F (54°C).  
4. Let rest 10 minutes, slice thinly across the grain, and serve with pan juices or a simple chimichurri if desired.

- 1 pre-baked 9-inch pie crust (flaky or graham)
- 2 cups whole milk
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 3 ripe bananas, sliced
- 1 cup heavy cream, whipped
- 1/3 cup passion fruit pulp + 1 tbsp sugar (for drizzle)
- Extra shredded coconut, toasted, for topping

1. Toast shredded coconut briefly in a dry pan. Heat milk with 1/4 cup toasted coconut until simmering.
2. Whisk sugar and cornstarch with egg yolks until pale. Temper with hot milk, return to pan and cook until thick, stirring. Off heat, stir in butter and vanilla.
3. Cool slightly, then layer banana slices in crust and pour coconut pastry cream over. Chill until set.
4. Whip cream to soft peaks and spread over chilled pie. Warm passion fruit pulp with sugar and drizzle over whipped cream; sprinkle with remaining toasted coconut.

- 10–12 digestive biscuits or graham crackers, crushed
- 5 tbsp unsalted butter, melted
- 1 can (14 oz / 400 g) dulce de leche (or thick caramel)
- 3 ripe bananas, sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 cup passion fruit pulp + 1 tbsp sugar (for drizzle)
- 1/2 cup shredded coconut, toasted

1. Mix crushed biscuits with melted butter, press into a 9-inch tart or pie pan; chill 30 minutes to set.
2. Spread dulce de leche over crust, arrange banana slices in a single layer on top.
3. Whip cream with powdered sugar to soft peaks and spread over bananas.
4. Warm passion fruit pulp with sugar, spoon or drizzle over the cream, and finish with toasted shredded coconut. Chill briefly before serving.

- 4 pork rib chops (about 1–1½ inches thick)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2–3 sprigs fresh rosemary
- 1 tbsp fresh lemon juice (optional)

1. Pat chops dry and season both sides generously with salt and pepper; bring to room temperature 20–30 minutes.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork rib chops and sear 3–4 minutes per side until a deep golden crust forms.
4. Reduce heat to medium, add butter, garlic, and rosemary to the pan; spoon melted butter over chops and cook 2–3 more minutes until internal temp reaches 145°F (63°C).
5. Remove chops to a plate, let rest 5 minutes, finish with a squeeze of lemon juice if desired, and serve.

- 8 lamb rib chops (about 1 inch thick)
- Salt and freshly ground black pepper
- 2 tbsp olive oil (for chops)
- For mint pesto: 1 cup fresh mint leaves, 1/2 cup flat-leaf parsley, 1/4 cup toasted pine nuts or walnuts, 1 garlic clove, 1/3 cup olive oil, 1 tbsp lemon juice, salt to taste

1. Make the mint pesto: pulse mint, parsley, nuts, garlic, lemon juice and salt in a blender; stream in olive oil until a coarse sauce forms. Adjust seasoning.
2. Brush lamb chops with olive oil and season with salt and pepper; let sit 15–20 minutes.
3. Preheat grill to high and oil grates.
4. Grill chops 3–4 minutes per side for medium-rare (adjust to preference), turning once.
5. Transfer to a platter, rest 3–5 minutes, and spoon mint pesto over chops before serving.

- 4 pork rib chops (1–1½ inches)
- Salt and black pepper
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 apples (Granny Smith or Braeburn), cored and sliced
- 1/2 cup apple cider or dry white wine
- 1 tbsp Dijon mustard (optional)
- 2 tbsp butter
- Fresh thyme sprigs

1. Preheat oven to 400°F (200°C). Season chops with salt and pepper.
2. Heat oil in an ovenproof skillet over medium-high heat; brown chops 2–3 minutes per side and transfer to a plate.
3. Add onions and apples to the skillet; sauté 4–5 minutes until beginning to soften.
4. Deglaze pan with apple cider (or wine), stir in mustard and butter, and nestle pork chops back into the skillet with thyme.
5. Transfer skillet to oven and roast 10–12 minutes until chops reach 145°F (63°C). Rest 5 minutes and serve with apples and pan juices.

- 4 pork rib chops, trimmed and lightly pounded to even thickness
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups fine breadcrumbs or panko
- 1/2 cup grated Parmesan (optional)
- 4 tbsp olive oil or clarified butter for frying
- Lemon wedges, for serving

1. Season chops with salt and pepper. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs mixed with Parmesan.
2. Dredge each chop in flour, shake off excess, dip in egg, then press into breadcrumbs to coat evenly.
3. Heat oil in a large skillet over medium heat until hot but not smoking.
4. Fry chops 3–4 minutes per side until golden brown and cooked through (internal temp 145°F/63°C); do not overcrowd the pan.
5. Drain on paper towels, finish with a sprinkle of salt and lemon wedges, and serve immediately.

- 4 bone-in pork rib chops
- Salt and black pepper
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp vegetable oil or bacon drippings
- 2 large onions, thinly sliced
- 2 cups chicken stock
- 1 tsp Worcestershire sauce
- 1–2 bay leaves
- Fresh parsley, chopped (for garnish)

1. Season chops with salt and pepper and lightly dredge in flour, shaking off excess.
2. Heat oil in a deep skillet or Dutch oven over medium-high heat; brown chops 3–4 minutes per side and set aside.
3. Add onions to the pan and cook until softened and lightly caramelized, scraping up browned bits.
4. Return chops to the pan, add chicken stock, Worcestershire sauce, and bay leaves; bring to a simmer.
5. Cover and reduce heat to low; braise 25–35 minutes until chops are fork-tender and gravy has thickened. Adjust seasoning, garnish with parsley, and serve over mashed potatoes or rice.

- 1 Frenched rack of lamb (8 ribs) or 8 lamb rib chops
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 3/4 cup fresh breadcrumbs
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp melted butter

1. Preheat oven to 425°F (220°C). Season lamb with salt and pepper and sear in an ovenproof skillet with olive oil 1–2 minutes per side until golden.
2. Mix breadcrumbs, garlic, parsley, rosemary, thyme, and melted butter in a bowl.
3. Brush seared lamb with Dijon mustard, then press the herb-breadcrumb mixture onto the meat side to form a crust.
4. Roast in the oven 12–18 minutes for medium-rare (depending on thickness and whether using a full rack or individual chops).
5. Rest 8–10 minutes, carve between ribs into individual chops if roasted as a rack, and serve.

- 6 pasture-raised large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar or lemon juice
- Salt and freshly ground black pepper
- Paprika for garnish
- Chopped chives (optional)

1. Place eggs in a saucepan, cover with cold water, bring to a gentle boil, then simmer 9–11 minutes for firm yolks; transfer to ice bath and cool.  
2. Peel eggs, halve lengthwise, remove yolks into a bowl and mash with mayonnaise, Dijon, vinegar, salt and pepper until smooth.  
3. Spoon or pipe yolk mixture back into egg white halves, sprinkle with paprika and chives, chill briefly and serve.

- 6 pasture-raised large eggs
- 1 lb (450 g) pork sausage meat
- 1/2 cup plain flour
- 2 eggs, beaten (for coating)
- 1 cup breadcrumbs
- Salt and freshly ground black pepper
- Oil for deep frying
- Fresh parsley (optional)

1. Gently boil the 6 eggs 8–9 minutes until hard-cooked, cool in ice bath and peel.  
2. Divide sausage into 6 portions, flatten each portion, wrap tightly around a peeled egg to seal.  
3. Roll each sausage-wrapped egg in flour, dip in beaten egg, then coat evenly with breadcrumbs.  
4. Deep-fry at 170–180°C (340–355°F) until golden and cooked through, about 6–8 minutes; drain on paper towel, rest a few minutes, slice in half and serve.

- 6 pasture-raised large eggs
- 1 lb (450 g) waxy potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1/2 cup olive oil (for frying)
- Salt and freshly ground black pepper

1. Heat olive oil in a large skillet, gently fry potato slices and onion over medium-low heat until soft but not browned, about 15–20 minutes; season with salt.  
2. Beat eggs in a bowl, drain excess oil from the skillet (reserve a little), add potatoes and onions to the eggs and mix gently.  
3. Return mixture to skillet, cook on medium-low until edges set, then invert onto a plate and slide back in to cook the other side until just set; cool slightly, slice into tapas-sized wedges and serve warm or at room temperature.

- 12 pasture-raised large eggs
- 2 cups white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 1–2 bay leaves, 1 tsp black peppercorns, 1 tsp mustard seeds (pickling spices)
- 1 small red beet, sliced (optional, for color)
- 1 small onion, thinly sliced (optional)

1. Hard-boil eggs (10–12 minutes), cool in ice bath and peel.  
2. In a saucepan, combine vinegar, water, sugar, salt and pickling spices (and beet/onion if using); bring to a simmer to dissolve sugar and release flavors, then cool slightly.  
3. Place peeled eggs in a sterilized jar, pour warm (not boiling) brine over eggs to cover, seal and refrigerate at least 48–72 hours before serving; store chilled for several weeks.

- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- For glaze: 1/2 cup passion fruit pulp (strained if desired) + 1 cup powdered sugar

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
2. Whisk flour, baking soda and salt. In another bowl, cream butter and sugar, beat in eggs, mashed bananas and vanilla.
3. Fold dry ingredients into wet until just combined, stir in shredded coconut. Pour into pan and bake 55–65 minutes until a skewer comes out clean.
4. Cool 10 minutes in pan, then transfer to rack. Whisk passion fruit pulp with powdered sugar to a pourable glaze; brush over cooled loaf before serving.

- 4 ripe bananas, halved lengthwise
- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 cup dark rum (for flaming)
- 1/2 cup shredded coconut, toasted
- 1/3 cup passion fruit pulp (fresh) + 1 tbsp sugar (for sauce)
- Vanilla ice cream, to serve

1. In a large skillet, melt butter with brown sugar and cinnamon until syrupy. Add banana halves and spoon sauce over them, cooking 1–2 minutes per side.
2. In a small saucepan, warm passion fruit pulp with 1 tbsp sugar until sugar dissolves; keep warm.
3. Remove pan from heat, carefully add rum and ignite to flambé (or ignite with a long lighter); let flame subside.
4. Serve bananas over scoops of vanilla ice cream, spoon passion fruit sauce over top and sprinkle with toasted shredded coconut.

Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 Next