Ingredients

• 13x9" or two 8x8" (more or less) pan(s) of cornbread
• 1 stick of butter, melted
• 1 lg. onion
• several ribs of celery
• salt and pepper
• fresh parsley
• fresh sage
• fresh rosemary
• fresh time
• 12 oz / 350g sausage [optional]
• one standard pint-box fresh mushrooms [optional]
• 4 c. chicken broth

Preparation

If you’re using it, crumble and cook the sausage and set aside. Cook the mushrooms in the sausage grease, adding extra butter if necessary. If desired, cook the onion and celery; these may also be left raw.

To make the stuffing, crumble the cornbread, pour over the melted butter, and add the onion, celery, spices, sausage, and mushrooms. Moisten the stuffing with as much chicken (or turkey) broth as required. Stuff turkey or bake as required.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• One large (2 1/2- to 3-pound) head cauliflower
• 4 tablespoons unsalted butter
• 1/4 cup sliced almonds

Preparation

1. Position a rack in the middle of the oven and preheat to 400 degrees. In a small bowl, whisk together the oil, thyme, sage, garlic powder, salt and pepper to combine. Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat.

2. Place the cauliflower bottom side up in a medium cast-iron skillet, Dutch oven or other similarly sized dish. Brush the bottom with some of the olive oil mixture. Flip the cauliflower right side up and brush with the remaining olive oil mixture until the cauliflower is evenly coated.

3. Cover tightly with aluminum foil or a lid and roast for 30 minutes. Uncover, baste with the oil from the pan, and continue roasting for 1 hour more, basting every 20 to 30 minutes, if desired, until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned. Transfer to a platter for serving.

4. Place a medium, preferably stainless steel (so you can easily see the color of the butter) skillet over medium heat. Add the butter and cook, stirring and swirling the skillet regularly, until the butter turns a light golden brown, about 3 minutes. Add the almonds, reduce the heat to low, and continue to cook, stirring and swirling the skillet regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more. Pour the almond brown butter over the cauliflower, then carve it into thick wedges or slices, and serve warm.

WaPo

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons fresh orange or tangerine juice
• 2 tablespoons date syrup (silan), maple syrup or honey
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Bosc pears, halved, cored and thinly sliced
• 1/3 cup (1 ounce) dried, pitted dates, thinly sliced
• 7 cups (5 ounces) sturdy greens, such as Belgian endive, frisée, radicchio or arugula
• 1/2 cup (1 ounce) loosely packed fresh flat-leaf parsley leaves
• 1/2 cup (2 ounces) shelled, raw pistachios, toasted
• 4 ounces ricotta salata, shaved with a Y-shaped vegetable peeler (about 2 cups)

Preparation

1. In a medium bowl, whisk together the olive oil, vinegar, juice, silan (or maple syrup or honey) and shallot until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Place the pears and dates in a large bowl; make sure the date slices aren’t sticking together. Drizzle the vinaigrette over the fruit mixture and let stand for 10 minutes.

3. Add the greens and parsley, and gently toss to coat. Season with the remaining 1/4 teaspoon salt and with a bit more pepper, if desired.

4. Divide the salad evenly among 6 plates. Garnish with pistachios and shaved ricotta salata and serve.

WaPo

Ingredients

• 4 green plantains peeled and cut in medium sized chunks
• 4-5 tbs butter or lard
• 2 tbs oil canola or sunflower
• 1 tbs hot pepper or chili powder
• 1 tsp cumin
• 1 cup grated cheese and/or 1 cup cooked chorizo or chicharrones or bacon
• Salt to taste
• Ground peanuts (optional – add when mashing the green plantains)

Preparation

1. Melt the butter or lard over medium heat in large sauté pan
2. Add the plantain chunks and cook for about 40 minutes or until they are very soft, turn them about every 10 minutes, they should be slightly golden but not too crispy.
3. Sprinkle the cooked plantains with the chili powder, cumin and salt.
4. Transfer the plantain pieces to a bowl, do this while they are still hot (but be careful not to burn yourself).
5. Mash the plantains using a wood masher – or just a regular potato masher – until you obtain chunky dough like consistency.
6. Form balls slightly smaller than the size of a tennis ball with the dough.
7. Make a hole in the middle of each ball and fill it with the cheese or chorizo or chicharrones (mixed with ground peanuts), gently press the filling into the hole, cover the filling and reshape it back into a ball shape.
8. Heat the oil over high heat, add the stuffed plantain dumplings and fry them until they are golden and crispy on each side.
9. Transfer to plate lined with paper towels to drain the grease and serve immediately.

Laylita’s Recipes

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large shallot or 2 smaller shallots, cut into thin slices (enough to yield 1/2 packed cup)
• 4 slices bacon, cooked, drained and cut into small pieces
• 1/2 cup shaved or shredded Parmigiano-Reggiano cheese
• 1/2 cup mayonnaise

Preparation

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a plate with paper towels.

Heat the butter and oil in a nonstick saute pan or skillet over medium heat. Stir in the shallot slices and reduce the heat to medium-low; cook for 20 to 25 minutes, stirring occasionally, until they become golden brown, molten soft and shimmering. Transfer to the lined plate to drain and cool.

Combine the bacon pieces, cheese and mayonnaise in a mixing bowl. Add the cooled shallot and stir until well incorporated. Transfer to a small gratin or baking dish (8-ounce capacity); broil for 2 to 4 minutes, until bubbling and a thin crust forms on top.

Serve right away.

WaPo

Ingredients

• Frozen peas, thawed
• Radishes, thinly sliced
• Spring onion, minced
• 1/2 c. heavy cream
• 1 tbsp. cider vinegar
• 1/4 tsp. honey
• salt and pepper

Preparation

Combine the cream, vinegar, honey, salt, and pepper, and put in a jar. Shake for about one minute. Leave on the counter for an hour to thicken. Toss with peas and radishes.

someone on Facebook, I think?

Ingredients

• 2 sleeves Ritz crackers (about 7.5 ounces or 1 3/4 cup crushed crackers)
• 1/2 cup grated Parmesan cheese
• 6 tablespoons butter, melted
• 1 large egg white
• 6 ounces cream cheese, at room temperature
• 1/2 cup good quality mayonnaise
• 1/2 teaspoon garlic powder
• 1 teaspoon apple cider vinegar
• 3 cups freshly shredded sharp cheddar cheese
• 1 (4-ounce) jar diced pimentos, drained and diced
• 3 or 4 large heirloom tomatoes, sliced
• Fresh basil leaves and minced chives, to taste
• Kosher salt
• Flaky sea salt

Preparation

1. Preheat oven to 350 degrees Fahrenheit.

2. Add crackers to bowl of food processor. Process until crackers are a fine crumb. Add Parmesan cheese, melted butter, egg white and 1/2 teaspoon kosher salt. Process until evenly combined and mixture holds together when pressed between fingers. If it doesn’t hold together, add an additional tablespoon of melted butter.

3. Tightly press mixture into bottom and sides of 9-inch tart pan with removable bottom. Tip: If the crust is not packed tightly, it will crumble when sliced. Use the back of a measuring cup to help really pack it down, as seen here.

4. Place tart pan on a baking sheet and bake until golden brown, about 12 to 15 minutes. Set aside and cool completely. Then place in fridge for one hour to help crust set.

5. Meanwhile, add tomato slices to paper towel-lined plate. Season with kosher salt and let sit for a few minutes to remove excess moisture.

6. Mix together softened cream cheese, mayonnaise, garlic powder, apple cider vinegar and 1/2 teaspoon kosher salt. Whisk until evenly combined.

7. Stir in cheddar cheese and pimentos. Check for seasoning and add more salt if needed.

8. Spread pimento cheese mixture evenly on bottom of chilled tart crust.

9. Top with sliced tomatoes. Garnish with chives, basil leaves and flaky sea salt. Serve immediately.

HuffPo

Ingredients

• 160 g de jambon de Parme
• 400 g de tomates cerise
• 1/2 melon jaune (450 g)
• 1 oignon rouge
• 1 citron
• 50 g d’amandes de Californie
• 1 botte de basilic
• 250 g de petites pâtes grecques
• 250 g de bocconcini di mozzarella di bufala (Garofalo)
• 4 c. à s. d’huile d’olive
• Poivre et sel

Preparation

Préchauffez le four à 180 °C. Chiffonnez un peu les tranches de jambon sur la plaque du four recouverte de papier cuisson. Faites-les rôtir ± 10 min, jusqu’à ce qu’elles soient croustillantes (à surveiller !).

Faites cuire les pâtes « al dente », à l’eau bouillante salée, selon les instructions sur l’emballage.

Faites griller les amandes à feu modéré dans une poêle antiadhésive, sans matière grasse.

Pelez et épépinez le melon, puis taillez-le en petits morceaux. Coupez les tomates cerises en 2. Émincez l’oignon rouge. Hachez le basilic. Égouttez les bocconcini. Hachez grossièrement les amandes. Mettez le tout dans un grand saladier.

Les pâtes étant cuites, égouttez-les et rincez-les longuement à l’eau froide. Ajoutez-les dans le saladier, joignez le jus de citron et l’huile d’olive, poivrez et salez ; mélangez bien.

Servez frais en parsemant de jambon à la dernière minute pour qu’il reste croustillant.

Delhaize

Ingredients

• 5 tranches de jambon cuit
• 3 gros œufs
• 1 kg (2 bottes) d’asperges blanches
• 3 oignons jeunes
• 1 paquet de 10 carrés de pâte feuilletée surgelée (450g)
• 1 càs bombée de farine
• 250g de ricotta
• poivre et sel

Preparation

Préchauffez le four à 1809 C et sortez-en la grille. Sur une grande feuille papier cuisson, formez un grand rectangle (environ 36x24cm) en rassemblant 6 carrés de pâte feuilletée (préablement déglelés): mouillez légèrement les côtés et faites-les se chevaucher sur environ 1 cm. Appuyez avec les dents d’une fourchette pour les souder. Badigeonnez les bords du grand rectangle avec 1 oeuf battu. Taillez chacun des carrés de pâte restants en 6 bandelettes et déposez-les sur les bords pour former un cadre. Badigeonnez à nouveau d’oeuf battu et ajoutez une 2e couche de bandelettes. Badigeonnez-les d’oeuf battu, piquez bien tout le fond de tarte à la fourchette et faites glisser le tout (tarte + papier) sur la grille du four. Faites cuire 12 min.

Pendant ce temps, supprimez la base dure des asperges et pelez-les. Faites-les cuire environ 8 min à l’eau bouillante salée (elles doivent être « al dente »). Rincez-les à l’eau froide et séchez-les.

Mélangez la farine et l’oeuf battu restant au fouet, puis ajoutes les 2 autres oeufs et la ricotta; melangez bien et rectifiez l’assasionnement.

Garnissez le fond de tarte avec 4 tranches de jambon. Recouvrez avec les 3/4 de la crème, enfoncez-y les asperges en rangs bien serrés, puis nappez avec le reste de la crème. Poivrez et faites dorer 20 min au four.

Émincez finement les oignons jeunes et la tranche de jambon restante. Parsemez-en la tarte et servez chaud. Accompagnez d’une salade.

Delhaize

Ingredients

• 910g cauliflower, broken into florets
• 1 tsp. garam masala
• sea salt
• 60 ml vegetable oil
• 150g red onion, minced
• 1/2 tsp. ground turmeric
• 1/2 tsp. red chili powder (optional)
• 30g chickpea flour
• 480 ml fresh kefir or buttermilk
• 1/2 tsp. cumin seeds
• 1/2 tsp. black mustard seeds
• 1 tsp. red chili flakes
• 2 tbsp. cilantro or flat-leaf parsley, chopped

Preparation

Preheat the oven to 200C fan/gas mark 7.

Place the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, season with salt and toss to coat. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast the cauliflower for 20-30 minutes, until golden brown and slightly charred. Stir the florets halfway through roasting.

While the cauliflower is roasting, place a deep, medium saucepan or casserole pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Add the onions and sauté until they just start to turn translucent – 4-5 minutes. Add the turmeric and chilli powder and cook for 30 seconds. Lower the heat to medium-low and add the chickpea flour. Cook, stirring constantly, for 2-3 minutes. Lower the heat to a gentle simmer and fold in the kefir, stirring constantly. Watch the liquid carefully as it cooks until it thickens slightly – 2-3 minutes. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.

Heat a small frying pan over medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown – 30-45 seconds. Remove from the heat and add the chilli flakes, swirling the oil in the pan until the oil turns red. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan. Garnish with the chopped coriander and serve warm with rice or parathas.

Nik Sharma / BBC