Ingredients

• 1/4 cup lukewarm water
• 1 cup warm milk (100 - 110'F)
• 2 tablespoons butter, softened to room temperature
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 ¼ tablespoons instant yeast
• 3 to 3 ½ cups unbleached all-purpose flour
• ¾ cup white cheddar cheese
• 2 tablespoons minced sage leaves
• Egg white, or melted butter, to finish

Procedure

1. Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 5 to 10 minutes, or until you see the yeast begin to foam.
2. Add 2 ½ cups flour, cheddar and sage and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point but will be just shy of coming together.
3. Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
4. Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.
5. Gently deflate the dough and pat out to a rough rectangle about 4 inches by 6 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 12 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Rub your hands with a little oil to prevent sticking, if necessary.
6. Place the rolls onto a half-sheet baking pan, cover again with your plastic wrap and let rise at room temperature for another 20 to 25 minutes, or until- well rounded and full looking. Preheat the oven to 350°F.
7. Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. You can also brush the eggs with a beaten egg white before baking them to make them shiny. Serve warm, store leftovers in a plastic bag for up to 3 days.
8. Note: If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 4 large yellow onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 teaspoons kosher salt
• 1 tablespoon light brown sugar
• ½ teaspoon red pepper flakes
• 1 tablespoon cognac
• 1 (8-ounce) package cream cheese, at room temperature
• ½ cup mayonnaise
• ½ cup sour cream
• 2 teaspoons minced fresh thyme
• Zest of 1 lemon
• ½ teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 1 ½ cups grated Gruyere cheese, about 6 ounces
• ½ cup grated Parmesan cheese, about 2 ounces

Procedure

1. In a large Dutch-oven, heat the butter and oil over medium heat. Once the butter is melted, add the onions and cook, stirring often, until they start to soften and brown, about 15 minutes.
2. Reduce the heat to medium-low and add the garlic, 1 teaspoon of salt, brown sugar and red pepper flakes and stir well. Continue to cook, uncovered and stirring occasionally, until the onions have turned a deep golden brown, for 25 to 35 minutes.
3. Pour the cognac into the pan to deglaze, scraping up any browned bits from the bottom of the pot. Remove from the heat and let the mixture cool.
4. Arrange the rack in the TK of the oven and preheat to 375°F. Line a baking sheet with parchment paper.
5. In a large bowl, stir together the cream cheese, mayonnaise, sour cream, thyme, lemon zest, garlic powder, remaining 1 teaspoon salt and pepper. Fold in the cooled onions and the Gruyere and Parmesan cheese.
6. Spread the mixture into a 9 x 6-inch oven-safe baking dish or 9-inch pie plate and place the dish on the prepared baking sheet. Bake for 25 to 30 minutes, or until the dip is bubbling and golden on top. The baking time may vary depending on the size of your dish.
7. Serve dip hot with Rosemary Olive Oil Flatbread Crackers.
8. Store cooled leftover dip in an airtight container in the refrigerator for up to 5 days.

Ingredients

Dough

• 1/3 cup plus 2 tablespoons water lukewarm
• 1/4 teaspoon saffron threads
• 1/3 cup plus 1 tablespoon whole milk lukewarm
• 2 teaspoons instant yeast
• 3 cups flour
• 1 egg room temperature
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

Pesto

• 1/4 cup shelled pistachios
• 1 cup chopped cilantro leaves and stems
• 1/2 cup chopped pitted Spanish green olives
• 4 large cloves garlic minced
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt

Caramelized Onions

• 1 tablespoon extra virgin olive oil
• 1/2 pound yellow onions diced
• 1/2 teaspoon salt

Additional Fillings

• 4 ounces gruyere cheese, grated
• 4 ounces thinly shaved Prosciutto
• 1 egg whisked with 1 teaspoon water egg wash
• Flour for dusting

Procedure

1. Mix together the saffron threads and the water in a small bowl and allow to rest for 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment, mix together the saffron water, milk, yeast, and 1 cup of the flour at low speed until just combined, scraping down the sides of the bowl with a rubber spatula if necessary to incorporate the flour. Cover and set aside to rest for 20 minutes.
2. Switch to the dough hook attachment, and add the remaining 2 cups flour, the egg, the olive oil, and the salt. Mix at low speed until a smooth dough forms around the hook, about 3 to 5 minutes. The dough should bounce back when poked when the gluten is developed enough. Lightly grease a mixing bowl with olive oil, form the dough into a ball and place it in the bowl. Cover and refrigerate overnight (for about 12 hours).
3. Heat olive oil in large frying pan over medium low heat. Add onions and salt and stir to coat. Cook, uncovered, until the onions soften and are transparent, about 8 minutes, stirring every 2 minutes or so. Reduce heat to low and continue cooking until the onions turn golden brown, about 30 to 40 more minutes, stirring every 5 to 10 minutes in the beginning and then more frequently towards the end of the cooking process to prevent burning. When the onions are golden and fragrant, remove and set aside to cool to room temperature. Pulse the ingredients together in a food processor until a thick and grainy paste forms—the texture should resemble very coarse hummus. Cover and set aside.
4. In a small bowl, stir together the caramelized onions and pesto and set it aside. Remove the dough from the refrigerator and allow to come to room temp for 30 minutes. On a clean large and very lightly floured working surface, roll out the dough into a long rectangle measuring 25 x 8 inches.
5. Use a rubber spatula to spread the pesto-onion mixture over the surface of the dough, leaving a 1-inch border around the shorter ends and one of the long ends, but going up to the edge on one of the long ends.
6. Evenly sprinkle the grated cheese over the dough, and repeat with the prosciutto slices, evenly covering the dough with 1 layer of thinly shaved prosciutto, leaving leaving a 1-inch border around the shorter ends and one of the long ends, but going up to the edge on one of the long ends.
7. Starting at the end with the filling right up to the edge, beginning rolling up the dough to form one long cylinder. Leave the seam at the bottom of the cylinder, and press down gently on the dough to seal it. Roll the cylinder gently until it reaches 26 inches in length. Dip your finger in water and brush around one end of the roll cylinder. Insert that end into the other end, and compress to seal, forming a circle. Transfer the circle to a large piece of parchment paper.
8. Grease the exterior of a 5-inch cake pan and place it in center to hold the circle shape. Cover and allow the dough to rise at room temperature for 45 minutes.
9. Preheat the oven to 400 degrees Fahrenheit with a large baking stone inside. Lightly brush the exposed dough with the egg wash, then dust with flour.
10. Hold a pair of kitchen scissors at a 45-degree angle to the parchment paper and cut deep slits in the dough about 2 inches apart, pulling the points of the slice slightly away from the wreath as you cut them to expose more of the interior of each slice. Rotate the parchment paper as you're cutting to keep the same 45-degree cutting angle. Cover loosely and allow to rise at room temperature for 30 minutes.
11. To transfer the wreath bread onto the baking stone, keep the bread on the parchment paper and put it on a flat surface like a large cutting board. Open the oven, partially pull out the rack the baking stone is on, and hold the cutting board next to the baking stone, using your other hand to pull the parchment paper off the cutting board and onto the baking stone (you can also have someone else hold the cutting board to make it easier for you to pull the parchment paper + bread onto the stone).
12. Close the oven and bake until the crust is deeply golden and a thermometer inserted into the densest part fo the dough reads 190 degrees Fahrenheit, about 25 to 35 minutes. If the dough is browning too quickly but isn't cooked through yet, cover it with foil. Remove form the oven and allow to cool for 10 minutes before serving.

Ingredients

• Kosher salt
• 1 large bunch lacinato kale, tough stems removed, leaves roughly chopped
• 1 large bunch Swiss chard, tough stems removed, leaves roughly chopped
• 5 ounces baby spinach
• 3 tablespoons unsalted butter, divided
• 8 ounces cremini mushrooms, stems trimmed and caps sliced
• Freshly ground black pepper
• 2 leeks, white and light green parts only, washed well and thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons unbleached all-purpose flour
• 1 cup half-and-half
• 1/2 cup milk
• 3 tablespoons dry white wine
• 1/8 teaspoon freshly grated nutmeg
• 2 teaspoons Dijon mustard
• 3/4 cup grated Gruyère cheese
• 4 large eggs
• Pinch of red chile flakes, for garnish
• 4 slices toasted and buttered bread, such as from a baguette

Procedure

1. Preheat oven to 375°F . Bring a large pot of salted water to a boil. Working in batches if necessary, add kale, chard, and spinach to pot and cook for 1 minute. Using a spider or strainer, lift greens from water and transfer to a colander. Immediately run under cold water to stop the cooking. Repeat with remaining greens if necessary. Using your hands, squeeze greens to remove as much excess liquid as possible. Roughly chop greens and set aside. You should have about 10 1/2 ounces cooked, squeezed greens.
2. In a large skillet, melt 1 tablespoon butter over medium-high heat until foaming. Add mushrooms and cook, stirring only occasionally, until well browned, about 6 minutes. Season with salt and pepper, then transfer to a plate.
3. Add remaining 2 tablespoons butter to skillet and melt over medium-high heat until foaming. Add leeks and cook, stirring often, until softened but not browned. Stir in minced garlic and cook 30 seconds. Sprinkle flour over leeks and cook, stirring, until raw flour smell has cooked off, about 1 minute. Stir in half and half and milk. Bring to a simmer and cook until sauce thickens, 1 to 2 minutes. Stir in wine, nutmeg, mustard, reserved mushrooms, and reserved greens and return to a simmer. Season with salt and pepper. Remove skillet from heat. If mixture is very thick, add a bit more water or milk to thin slightly (this will depend on how much water you squeezed out of the greens). You should have about 4 cups of creamed greens.
4. Divide the greens into smaller individual skillet, smooth into an even layer, and sprinkle Gruyère on top.
5. Using a spoon, make egg-sized indentations in greens, one for each egg. Crack an egg into each well and season with salt. Bake until egg whites are just set and yolks are still runny, 10 to 20 minutes. Check eggs frequently to make sure they don’t overcook. Remove from oven and sprinkle a pinch of red chili flakes over each egg. Serve, using toast to scoop up greens and eggs.

Ingredients

• 2 pounds medium rainbow carrots, tops trimmed to about ½", scrubbed
• 6 tablespoons unsalted butter, cut into pieces
• ⅓ cup packed light brown sugar
• ⅓ cup pure maple syrup
• ¾ teaspoon crushed red pepper flakes
• Kosher salt
• Flaky sea salt

Procedure

1. Place rack in middle of oven and preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut 2 lb. medium carrots, tops trimmed to about ½", scrubbed, on a diagonal into 3" pieces (halved or quartered lengthwise if large).
2. Spread out carrots on foil. Evenly top with 6 Tbsp. unsalted butter, cut into pieces, ⅓ cup light brown sugar, maple syrup, and crushed red pepper flakes. Season with kosher salt and toss to combine.
3. Roast carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with flaky sea salt.

Ingredients

• 1 tablespoon olive oil
• 1 large bosc pear, peeled, cored, and diced
• 3 tablespoons walnuts, chopped
• 1 tablespoon pumpkin seeds
• 2 tablespoons golden raisins
• 1 tablespoon dried cranberries
• 3 tablespoons maple syrup
• 4 sage leaves, thinly sliced
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• Pinch kosher salt, to taste
• 1 7-ounce wheel brie cheese

Procedure

1. Add everything but the brie cheese to a small skillet and heat to medium-high. Cook, stirring occasionally, until mixture has thickened, pears have softened, and everything appears sticky, about 5 to 8 minutes.
2. Preheat the oven to 350˚F.
3. Unwrap the brie cheese and place cheese in an oven-safe dish (preferably the dish you'll be using for serving). Top with the pear-walnut mixture and bake on the center rack of the oven for 15 to 20 minutes.
4. Serve baked brie with choice of crackers or toasted baguette.

Ingredients

• 18 sheets phyllo pastry
• 1/2 cup butter, melted
• 1 ½ pound cremini mushrooms, cut in quarters
• 3 tablespoons unsalted butter
• Freshly grated nutmeg
• 1 tablespoon dry sherry
• 1 tablespoon unbleached all-purpose flour
• Leaves from 1 sprig thyme
• 6 tablespoons freshly grated Parmesan, plus extra for sprinkling, if you wish
• 1 large egg beaten with 1 tablespoon water, as egg wash
• Sesame seeds, cumin seeds, for garnish
• Salt and pepper , to taste

Procedure

1. Preheat the oven to 400°F . Line a baking sheet with parchment paper. Clear a large work surface for this, big enough for two full sheets of phyllo, Parmesan and filling.
2. Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Sauté for 5 to 7 minutes, until liquid has been released and has partially evaporated. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, herbs, and some salt and pepper, and let cool. The mixture will be moist.
3. Take one sheet of phyllo at a time from their package; cover the remaining sheets with plastic and then a damp towel, ensuring they are completely covered. Brush one half of the sheet lengthwise with butter. Fold the unbuttered side over the buttered side, carefully, smoothing out any wrinkles and bubbles but not worrying if you can’t get them all. Again, brush one half of this lengthwise (a few inch-wide column) with butter, and fold the unbuttered side over it again. You’ll end up with one long column.
4. Dollop a spoonful of the mushroom filling near the end and sprinkle a teaspoon of Parmesan over it. Begin folding one bottom corner of the phyllo strip over the filling until it meets the opposite edge, forming a triangle, as if you were folding a flag. Place the triangle seam side down on the baking sheet, brush lightly with egg wash and sprinkle with sesame or cumin seeds.
5. Bake in the preheated oven for 15 minutes. Serve warm.

Ingredients

• 1 prepared 10-inch pie crust
• 7 large eggs
• 10 ounces bittersweet chocolate, coarsely chopped
• 2 tablespoons neutral oil
• ½ cup (1 stick) unsalted butter, cut into 1” pieces
• ¾ cup plus 2 tablespoons granulated sugar, divided
• 2 tablespoons Dutch-process cocoa powder
• 1 teaspoon vanilla extract
• ¾ teaspoon kosher salt
• 1 cup chilled heavy cream
• ½ cup mascarpone
• 3 tablespoons powdered sugar
• 3 ounces bar bittersweet chocolate, for garnish

Procedure

1. Preheat oven to 350°F.
2. Prepare a 9-inch pie plate with pie dough crust, crimping the edge as desired. Beat one egg with 1 tablespoon water and brush the edge with the egg wash. Place the prepared pie plate in the refrigerator while you make the filling.
3. Combine chocolate, oil, and ½ cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
4. Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
5. Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in ½ cup sugar; beat until firm peaks form.
6. Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pie plate; smooth top and sprinkle with remaining 2 tablespoons sugar.
7. Bake until top is puffed and starting to crack and filling is pulling away from edge of pan, 35–45 minutes. You can test to see if the center is done by inserting a skewer into the center of the filling, if it comes out clean, the pie is done.
8. Transfer to a wire rack and let cool completely before topping.
9. While pie is cooking use an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form. Spread cream mixture evenly over the top of the pie. Garnish with shaved chocolate.

Note: To make shavings, run the peeler down the side of the chocolate bar in short, sharp strokes. This will create nice, well-defined shavings.

To form a curl, run the peeler firmly and smoothly all the way down the side of the chocolate.

Pie will collapse in the center and crack further as it cools.

Ingredients

• 1 pre-made 9-inch pie crust
• 1 large egg, combined with 1 tablespoon water, as egg wash
• 1 tablespoon Turbinado sugar
• To make the filling
• ½ cup light brown sugar
• 3 large eggs
• ½ cup light corn syrup
• ½ cup maple syrup
• 6 tablespoons unsalted butter, melted & cooled
• ½ teaspoon vanilla extract
• ¼ teaspoon maple extract
• Pinch kosher salt
• 1 ½ cups pecans, toasted well & roughly chopped

Procedure

1. Fill a 9-inch pie plate with a pie crust. Crimp edges, brush with egg wash and sprinkle with turbinado sugar. Refrigerate crust while you make the filling.
2. Use a whisk to combine all ingredients except pecans in a large bowl. Spread pecans out on the base of the prepared pie crust, pour maple mixture on top.
3. Bake for 30–40 minutes or until filling is slightly jiggly and set around the edges.

Ingredients

• Crust
• 2 ½ cups unbleached all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon kosher salt
• 8 ounces butter (2 sticks) cold and cubes
• ¼ cup grated white cheddar cheese
• 6 to 8 tablespoons ice water

Filling

• 5 Granny Smith apples, peeled, cored and thinly sliced
• 2 tablespoons unsalted butter, grated
• ½ cup light brown sugar
• Zest and juice of 1 lemon juice
• 4 tablespoons cornstarch
• 1 ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon kosher salt
• ¼ teaspoon almond extract

Topping

• 1 large egg, lightly beaten with 1 tablespoon water, for egg wash
• 2 tablespoons Turbinado sugar , for sprinkling

Procedure

1. Make the Crust: Combine the flour, sugar and salt in a large bowl and stir with a whisk to combine. Using a pastry cutter, cut the butter into the flour mixture until the mixture resembles course meal. Add the cheddar and mix to combine with your hands. Working quickly, drizzle in 6 tablespoons of the water and stir the dough together with a wooden spoon until it just comes together to form a ball. If dough seems a little dry, add additional water 1 tablespoon at at time.
2. Divide dough in half and shape into two even discs and wrap each in plastic wrap. Refrigerate for at least 1 hour before rolling.
3. Assemble the galettes: Preheat the oven to 400 degrees F. Combine all the filling ingredients in a large bowl and toss to combine. Set aside while you roll out the dough.
4. Pull out one of the discs and divide evenly into 4 pieces. On a lightly floured surface, roll out each piece into a rough circle, about an 1/8 of an inch thick and repeat with the rest of the dough. Place the rounds on a parchment-lined baking sheet, leaving about an inch between galettes. Add about ½ cup of the filling to each round, leaving about a 1-inch border. Brush the border with the prepared egg wash and gently fold the edges of the dough up around the filling, overlapping the folds. Brush the top of the galettes with egg wash and sprinkle lightly with turbinado sugar. Repeat with the remaining disc of dough and bake about 30-35 minutes, until the dough is golden brown and the filling is bubbling and the apples are tender.

Ingredients

• ¼ cup maple syrup
• 2 ¼ cups heavy cream
• 4 egg yolks
• 1 large egg
• ¼ teaspoon kosher salt
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract
• 1 par-baked 10-inch pie crust
• 1 egg, beaten with 1 tablespoon of water as egg wash

Procedure

Preheat oven to 325 degrees. Combine the maple syrup and heavy cream in a medium bowl, set aside.

In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add maple mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg, vanilla and maple extract.

Pour filling into prepared pie crust, filling can be poured nearly to the top, as it does not rise. Brush the edge of the crust with the egg wash.

Bake until pie is firm to touch around the border, but jiggles in the middle slightly when moved, about 50–60 minutes. Let cool to room temperature before garnishing with baked pie crust leaves and serving.

Ingredients

• 15 ounces pumpkin puree
• ½ cup heavy cream
• ½ cup whole milk
• 3 large eggs, beaten
• 1 teaspoon vanilla extract
• ½ cup light brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon cardamom
• ¼ teaspoon ground cloves
• 1 teaspoon kosher salt
• 2 teaspoons lemon zest
• 1 – 10-inch pie crust

Procedure

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl and stir well with a whisk to combine. (For best flavor, cover and refrigerate the filling overnight before baking.) Pour pumpkin mixture into prepared pan, gently crumble the crumb topping over the pumpkin mixture and bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
3. This pie will slice perfectly if served after it has completely cooled to room temperature.
   
   

Butter Crumbs

Makes enough to top 1 - 10-inch pie

Ingredients

• ¾ cup unbleached all-purpose flour
• ½ cup light brown sugar
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• 5 tablespoons unsalted butter, softened

Procedure

1. Combine flour, brown sugar, cinnamon and salt in the bowl of a standing mixer. Add butter into dry mixture and mix on slowly until only small chunks of butter remain and crumbs are soft and moist. Set aside.