Ingredients: Squash & Filling 1 medium acorn squash, halved lengthwise Extra-virgin olive oil, for roasting 1 tablespoonminced garlic 1 tablespoonminced ginger 1 medium red apple (Braeburn, McIntosh), diced 2 cupscooked manoomin (wild rice) 1/2 cuporange juice Kosher salt and freshly ground black pepper Sauce & Garnish 2 tablespoonscornstarch 2 cupsorange juice 1 tablespoonminced garlic 1... » read more
Ingredients: Pumpkin Soup 1 pumpkin (about 3 pounds/1½ kilograms) 1 spaghetti squash (about 3 pounds/1½ kilograms) 2 garlic cloves, unpeeled 1 sprigrosemary 1 tablespoonextra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 yellow onion, sliced 1 leek, sliced 3 sprigsthyme, leaves picked 4 cupsvegetable or chicken broth, warmed Porcini Crostini... » read more
Ingredients: 2 big garlic heads Kosher salt, to taste Directions: Peel the garlic and roughly chop the cloves. Combine with 12 cups of water in a stockpot and bring to a boil over high heat. Lower the heat to a confident simmer and cook for 1 hour or so, until the liquid has reduced to... » read more
Ingredients: 4 large sheets roasted nori 1 loaf (20 ounces) crusty bread, torn into 1 to 1 ½-inch pieces (about 12 cups) 5 tablespoonsneutral oil (like safflower or grapeseed), divided 2 tablespoonsnutritional yeast 3 teaspoonskosher salt, divided, plus more 3 1/2 ounces(3 cups) whole dried shiitake mushrooms 1 poundcremini or button mushrooms, washed, stems trimmed,... » read more
Ingredients: Pakoras 175 gramschickpea flour 150 gramscauliflower florets, diced roughly into ¼-inch chunks 150 gramsRusset potatoes (about one large), peeled and diced roughly into ¼-inch chunks 75 gramschopped finely 150 gramsred onion (about one medium), peeled and sliced thinly 2 Thai green chillies, chopped 10 gramsginger, grated 1 teaspooncumin seeds 1 1/2 teaspoonstable or fine... » read more
Ingredients: 1 poundshiitake mushrooms, brushed clean and stems removed 1/2 cuprice wine vinegar 1/2 cupsake 1/2 cupmirin 1/4 cupsoy sauce 1 tablespoongranulated sugar 1/2 teaspoonhon dashi Coarse salt and freshly ground pepper Directions: Cut the mushrooms into a fine julienne and place them in a large nonreactive saucepan (see note). Stir in the vinegar, sake,... » read more
Ingredients: 260 gramsall-purpose flour 120 gramswater 75 gramsripe sourdough starter (100% hydration) 30 gramsextra-virgin olive oil, plus more for brushing 5 gramsfine granulated or superfine sugar (not confectioners’) 5 gramsfine sea salt Sesame seeds, za’atar, herbes de Provence, for topping (optional) Directions: Mix the dough (9:00 a.m.) In the bowl of a stand mixer fitted... » read more
Ingredients: Gyoza 1 poundPERDUE® HARVESTLAND® ground chicken 1 cupshredded Napa cabbage 1/4 cupthinly sliced scallions or chives, plus more for garnish (optional) 2 large garlic cloves, finely chopped 2 tablespoonssoy sauce 2 teaspoonspeeled and grated ginger 1 teaspoonfreshly ground black pepper 1 teaspoonsesame oil 60 round gyoza wrappers 2 tablespoonsvegetable oil Dipping Sauce 1/2 cupponzu... » read more
Ingredients: 3 teaspoonssalt 1 poundgreen beans, trimmed 4 garlic cloves 3 tablespoonsextra-virgin olive oil 1 small white onion (about 5 ounces), finely chopped (about 1 cup) 2 scallions, white and some green parts, finely chopped 1/2 cupwhole milk Directions: Bring 3 quarts of water to a boil in a large pot. Add 2 teaspoons salt,... » read more
Ingredients: Dough 300 gramsall-purpose flour 3 teaspoonsghee, or vegetable or sunflower oil Filling 175 gramsfresh coconut, grated (you can use dried unsweetened coconut if you can’t find fresh) 6 green cardamom pods, crushed with a pestle and mortar and husks removed 1 teaspoonfennel seeds, crushed with a pestle and mortar 100 gramsgranulated sugar 3 teaspoonsghee... » read more