A rich and flavorful mushroom ragout that makes the perfect accompaniment to pasta, rice, or polenta. For more intense flavor, soak 1/2 ounce dried mushrooms, such as porcini, then chop and add with the fresh mushrooms; use the strained soaking water for part of the liquid. Ingredients 2 tablespoons olive oil or butter 1 onion, finely chopped 1 pound (16 oz.) mushrooms, thickly sliced 2 garlic cloves, finely chopped 1 tablespoon tomato paste 1 to 2 teaspoons chopped rosemary, thyme, oregano, marjoram, or a combination, to taste Salt and black pepper to taste 1 1/2 cups chicken or vegetable stock 2 tablespoons cold butter, cut into pieces 1 1/2 teaspoons balsamic vinegar Grated Parmesan (optional) Chopped parsley (optional) Directions Heat olive oil or butter in a large saucepan over medium-high heat. ...

A recent “discovery” that has deep roots in Italian home kitchens, this dish flies in the face of the conventional wisdom that pasta must be cooked in a large quantity of water. Ingredients 3 tablespoons olive oil 1 medium onion, thinly sliced 1/2 teaspoon salt 3 garlic cloves, thinly sliced 1/2 teaspoon red pepper flakes 1/2 teaspoon dried oregano or 1 teaspoon minced fresh oregano 2 tablespoons tomato paste 1/2 cup dry white wine, water, or chicken or vegetable stock 3 cups water or chicken or vegetable stock 3 Roma or plum tomatoes, chopped, or one 14.5-ounce can diced tomatoes 4 anchovy fillets, minced (optional) 12 ounces dried spaghetti, linguine, fettuccine, or bucatini 10 fresh basil leaves, or to taste Up to 3/4 cup grated Parmesan (3 ounces) Salt and black pepper to taste Directions Warm olive oil in a large, deep skillet over medium heat until hot. ...

Pilafs call for cooking rice briefly in butter or oil before adding broth or water, a technique that ensures that the grains will be fluffy, separate, and flavorful. For even more flavor, sauté the rice until it browns slightly. Ingredients 2 tablespoons butter 1/2 medium onion, chopped 1 cup basmati rice, or other long-grain rice 1 1/2 cups chicken broth or water 1/2 teaspoon salt, if using unsalted broth or water (optional) 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley Directions Melt butter in a large saucepan over medium-low heat. ...

An American classic that’s both hearty and versatile. Ingredients 4 medium bell peppers 2 tablespoons olive or vegetable oil 8 ounces ground beef Alternatively, use lamb, pork, or chorizo sausage 1 small onion, finely chopped 1 cup cooked rice or any cooked grain 1 medium tomato, finely chopped Alternatively 1/2 cup canned diced tomatoes, drained 2 large eggs, well beaten 1 garlic clove, minced 1 teaspoon dried thyme or oregano, crumbled Worcestershire sauce to taste (optional) Red pepper flakes to taste (optional) Salt and black pepper to taste Au Gratin topping (optional) Directions Position a rack in the center of the oven and preheat it to 375°F. ...

A classic French dish that brings out the natural sweetness of ripe tomatoes with a crispy, savory topping. Ingredients 1/2 cup fresh bread crumbs 2 tablespoons grated Parmesan 2 tablespoons chopped parsley 2 tablespoons chopped basil 2 garlic cloves, finely chopped 2 teaspoons olive oil 4 firm-ripe medium slicing tomatoes Salt and black pepper to taste Olive oil for drizzling Directions Preheat the oven to 350°F. ...

Quebec’s iconic dish features crispy fries topped with fresh cheese curds and smothered in brown gravy. The magic lies in the squeak of the curds as they warm while maintaining their shape against the hot gravy. A perfect balance of crispy, melty, and savory. Yield: 4 servings Ingredients Fries 3 large (800g) russet potatoes Vegetable oil for frying Salt to taste Gravy 3 Tbsp butter 3 Tbsp all-purpose flour 2 cups beef broth 1/2 cup chicken broth 1 Tbsp apple cider vinegar 1 tsp worcestershire sauce 1/2 tsp black pepper Salt to taste Assembly 2 cups fresh cheese curds (or Cabot Extra Sharp Cheddar, cubed) Chopped green onions (optional garnish) Directions Make the Fries Peel potatoes and cut into 1/2-inch fries. Soak in cold water for 1 hour to remove excess starch. Pat dry thoroughly. Heat oil to 325°F in heavy-bottomed pot or fryer. First Fry: Fry potatoes in batches until tender but not brown (3-4 minutes). Drain on paper towels. Let cool 10 minutes. Increase oil temperature to 375°F. Second Fry: Fry potatoes again until golden and crispy (3-4 minutes). Drain and season with salt. Make the Gravy Melt butter in saucepan over medium heat. Add flour and cook, stirring constantly, until light brown roux forms (4-5 minutes). Gradually whisk in beef broth and chicken broth, ensuring no lumps form. Add apple cider vinegar, worcestershire sauce, and pepper. Simmer 5 minutes until thickened. Season with salt to taste. Keep warm while preparing assembly. Assemble Poutine Place hot fries in serving bowls or plates. Distribute cheese curds evenly over the fries. Pour hot gravy generously over the cheese and fries. Garnish with green onions if desired. Serve immediately. Recipe Tips Cheese Curds: Fresh curds should squeak when you bite them. If unavailable, Cabot Extra Sharp Cheddar (cut into ½-inch cubes) provides excellent flavor, though won’t have the traditional squeak. Gravy Variations: Some recipes add minced garlic, beef stock, or beef drippings for richer flavor. Make-Ahead: Fries can be single-fried and stored for up to 1 day before final frying. Gravy can be made ahead and reheated. Double Fry Method: Key for crispy fries that stay crisp under gravy. Serving: Best eaten immediately while fries are crispy and cheese is beginning to melt.

Moist and flavorful enough to enjoy plain, but everyone knows it’s best with cream cheese frosting. This classic carrot cake combines warm spices with the natural sweetness of carrots for a delicious dessert suitable for any occasion. Source: Joy of Cooking (2019), p. 522 Ingredients 1 1/2 cups (165g) all-purpose flour 1 cup (200g) sugar 1 1/2 tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp grated or ground nutmeg 1/2 tsp ground allspice 1/2 tsp salt 2/3 cup (140g) vegetable oil 3 large eggs 1 1/2 cups shredded carrots 1 cup chopped toasted walnuts 1 cup golden raisins, optional 1/2 cup canned crushed pineapple, drained, optional Cream Cheese Frosting, Quick Vanilla Butter Frosting, or Quick Brown Butter Icing Powdered sugar (optional) Directions Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, two 8-inch square pans, or one 13 × 9-inch pan. Whisk together thoroughly in a large bowl: flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Whisk together well in a small bowl: vegetable oil and eggs. Stir this into the flour mixture until just combined. Stir in: carrots, walnuts, (if using) raisins, and (if using) pineapple. Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 13 × 9-inch pan. Let the 13 × 9-inch cake cool in the pan on a rack. For round or square pans, cool in the pans for 10 minutes, then turn out onto the rack to cool completely. Frost with: Cream Cheese Frosting, Quick Vanilla Butter Frosting, or Quick Brown Butter Icing. Or sprinkle the sheet cake with: Powdered sugar. Recipe Tips For extra moist cake, add the crushed pineapple (be sure to drain it well). Toast the walnuts before adding for enhanced flavor - spread on a baking sheet and bake at 350°F for 5-7 minutes until fragrant. The cake can be made a day ahead and stored, covered, at room temperature. This recipe can also be made as cupcakes - fill lined cups 2/3 full and bake for 20-22 minutes. For best results, shred your own carrots rather than using pre-shredded ones, which tend to be drier.

These pecan sugar cookies combine brown sugar, toasted pecans, and cinnamon for a flavorful upgrade to traditional cut-out cookies. The brown butter icing requires no decorating skills—just slather on and enjoy! Source: Sally’s Baking Addiction Yield: 24 cookies Note: Everything must be at room temperature for the best results. This includes the butter, egg, and milk. Ingredients Cookies 1 1/4 cups (150g) pecan halves 2 1/4 cups (281g) all-purpose flour, plus more for rolling 1/2 tsp baking powder 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup (170g) unsalted butter, room temperature 3/4 cup (150g) packed brown sugar 1 large egg, room temperature 2 tsp pure vanilla extract Brown Butter Icing 6 Tbsp (85g) unsalted butter 1 1/2 cups (180g) confectioners’ sugar, sifted (with food processor) 3 Tbsp (45ml) milk 1/2 tsp vanilla extract Pinch of salt (optional) Directions Prepare Pecans Preheat oven to 300°F. Spread pecans on baking sheet and toast for 8–10 minutes. Let cool, then chop. Reserve 3/4 cup (90g) for dough and the rest for garnish. Turn off oven (as dough will be chilled before baking). Make Cookie Dough Whisk flour, baking powder, cinnamon, and salt in a medium bowl. Set aside. Using stand mixer bowl, beat butter and brown sugar until creamy (2 minutes). Add egg and vanilla (1 minute). Mix in dry ingredients on low, then fold in (3/4 cup) pecans. Add (1 Tbsp) more flour if too sticky. Divide dough in half. Roll each portion to 1/4-inch thickness between lightly floured parchment paper. Use more flour as needed to prevent sticking. Lightly dust one of rolled dough pieces with flour. Stack dough pieces with parchment paper between, cover (plastic wrap or foil), and refrigerate 1-2 hours. Bake Cookies Preheat oven to 350°F. Line baking sheets with silicone mat (or parchment paper). Cut chilled dough into shapes. Re-roll scraps to use all dough. Alternatively, roll into a log and slice into rounds. Place cookies 3 inches apart on sheets. Bake 12-13 minutes until edges brown. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely. Make Icing & Decorate Slice butter into pieces in a light-colored skillet. Melt over medium heat, stirring constantly. Cook 5-8 minutes until brown specks form and butter smells nutty. Remove from heat and cool 5 minutes. Whisk in confectioners’ sugar, milk, vanilla, and optional salt until smooth. Wait 10-15 minutes for icing to thicken slightly. Recipe Tips Icing sets after a few hours; cookies can be stacked and stored up to 3 days at room temperature or 10 days refrigerated. Freeze plain or decorated cookies up to 3 months between parchment paper layers. For nut-free cookies, omit pecans or substitute with other nuts like walnuts or almonds. Room temperature butter should be cool to touch—too soft butter makes sticky dough. Dough can also be formed into logs for slice-and-bake cookies instead of cut-outs.

This dish is part of our comfort food repertoire. The combination of tender cauliflower and potatoes in aromatic Indian spices creates a hearty and flavorful vegetarian main dish or side. Source: Joy of Cooking (2019), p. 230 Ingredients 1 large head cauliflower (about 2 pounds) 1 pound red or gold potatoes, cut into 1/2-inch cubes 1/4 cup vegetable oil or Ghee 1 medium onion, chopped 4 garlic cloves, minced 2-inch piece ginger, peeled and minced or grated can sub with 1/4 tsp ground ginger ...

Developed at the Brown Hotel in Louisville, Kentucky, in 1923, this delight remains on the menu to this day. This open-faced sandwich combines toast, turkey, and bacon under a blanket of rich Mornay sauce for a decadent meal. Source: Joy of Cooking (2019), p. 143 Ingredients 4 slices lightly toasted and buttered white bread, cut into quarters 8 ounces thinly sliced turkey 8 slices tomato 1 to 1 1/2 cups Mornay Sauce, to taste 8 slices bacon, cooked until crisp Directions Preheat the broiler. Divide among 4 small gratin dishes: white bread quarters. Top with, dividing the ingredients evenly: turkey and tomato slices. Pour over the top: Mornay Sauce. Broil until bubbling. Top with, dividing evenly: crisp bacon slices. Serve immediately. Recipe Tips For an authentic Brown Hotel Hot Brown, use their exact recipe which includes pecorino romano cheese in the Mornay sauce. For a modern twist, add a slice of avocado under the tomato. This dish can be assembled on a single oven-safe platter rather than individual dishes for family-style serving. A sprinkle of paprika or chopped parsley adds a nice color contrast before serving.