Seasons

to Taste

Great dishes to make all year

RECIPES
Spring
Sauted Softshell Crabs with Garlic, Capers & Lemon . . . . . . . . . . . . . . 4
Bucatini with Peas & Asparagus. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Spinach Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Grill-Roasted Chickens with Herbes de Provence . . . . . . . . . . . . . . . . . . . 6
Grilled Peas in the Pod . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Charred Garden Greens with Shaved Beets . . . . . . . . . . . . . . . . . . . . . . . . . 9
Strawberry-Rhubarb Galette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Summer

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Premium editor: Krissa Y. Strauss Project manager: Laura Mory

Copy editors: Rachelle Laliberte, David Umla
Cover & layout designer: Christine Asprea
[PR/ROL/202882201/1-16]
Photo editor: Stephanie Smith Photography: Gentl & Hyers, cover, pp. 11, 18, 19, 29;
James Roper, pp. 4, 10, 14, 15, 16, 22, 24, 25, 27; Beatriz Da Costa, pp. 6, 8, 9, 12, 13;
Jason Varney, pp. 17, 21, 31; Chris Court, p. 23; Armando Rafael, pp. 26, 30

SEASONS TO TASTE R Great dishes to make all year

Sauted Salmon with Grainy MustardBeer Sauce. . . . . . . . . . . . . . . . . 11

Grilled Oysters with Tarragon & Miso Butters . . . . . . . . . . . . . . . . . . . . . . 12
Clams with Chorizo & Smoked Paprika . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Easy Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Hippie Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Penne with Zucchini & Almonds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pear & Quince Sorbet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Autumn
Fennel-Scented Chicken Mousse Roulades . . . . . . . . . . . . . . . . . . . . . . . . 18
Roast Turkey with Root-Vegetable Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . 19
Maple-Braised Pork Butt with Roasted Vegetable Hodgepodge . . . 20
Cornbread, Apple & Sausage Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Whole Wheat Spaghetti with Kale & Beet Pesto . . . . . . . . . . . . . . . . . . . . 23
Rosemary Fried Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Apple Butter Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Winter
Roasted Brussels Sprouts, Apples & Bacon . . . . . . . . . . . . . . . . . . . . . . . . 25
Texas-Style Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Garlic & Chile Shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Malaysian Coconut Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Roast Duck with Grape Sauce & Crispy Chestnuts . . . . . . . . . . . . . . . . . 28
Italian Dumplings in Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Maple Cake with Cream Cheese Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Great dishes to make all year R SEASONS TO TASTE

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Spring

Bucatini with Peas & Asparagus

Serves 4

Sauted Softshell Crabs with Garlic, Capers & Lemon

Serves 4

14 cup extra-virgin olive oil

4 softshell crabs, cleaned (see Cleaning Softshell Crabs, below) and patted dry
2 large garlic cloves, thinly sliced lengthwise
14 cup dlry white wine
112 tbsp. fresh lemon juice
12 tbsp. capers
2 tbsp. chopped flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste

1. Heat oil in a large heavy skillet over medium-high heat. Add crabs, shell side
down, and saut until browned, 23 minutes. Turn over with tongs and continue to
saut until crabs are milky when pressed, 23 minutes longer. Transfer to plates.
2. Add garlic to skillet and cook until just golden, about 1 minute. Add wine,
lemon juice, capers, and parsley and boil 1 minute. Season sauce with salt and
pepper and pour over crabs. Serve immediately.

Cleaning
Softshell
Crabs
Grasping the crab
between its back flippers
and starting just behind
the eyes, snip off its front
with kitchen shears. (This
kills the crab by severing
its nervous system.)
Gently lift the tapering
point on one side of the
top shell and fold it back
to expose the spongy
gills.
Use a knife to cut out
the gills, then repeat on
the other side.
Turn the crab over. With
your fingers, pry up the
apron (T-shaped on male
crabs, triangular on female
crabs), fold it away from
the crabs body, and cut
it off.

SEASONS TO TASTE R Great dishes to make all year

1 cup fresh or frozen and thawed peas

1
2 cup loosely packed herbs, such as mint, basil, and parsley
1
2 cup Pecorino Romano or parmesan
1
4 cup extra-virgin olive oil
1
2 tsp. kosher salt + more for pasta water and seasoning
1 clove garlic
Freshly ground black pepper, to taste
8 oz. bucatini or thick spaghetti
Red pepper flakes, to taste
Zest and juice of 1 lemon
1 cup fresh ricotta
1012 asparagus spears (8 oz.)

1. Combine peas, herbs, pecorino, oil, 12 tsp. salt, garlic, and pepper in a food
processor. Pulse until coarse pure is formed.
2. Cook bucatini in well-salted water until al dente. Reserve 1 cup pasta water,
then drain pasta. Return pasta to pot and toss with pea pure, adding some pasta
water to loosen. Season with salt and red pepper flakes.
3. Divide between 4 serving bowls. Grate zest and squeeze lemon over each serving. Dollop with ricotta. Using a vegetable peeler, shave asparagus over top. Serve
warm or at room temperature.

Spinach Rice
Serves 4

1 cup basmati rice

1 5 oz. pkg. baby spinach
1 cup cilantro
1
2 jalapeo, seeds removed
2 tbsp. vegetable oil or ghee
1 small onion, finely chopped
1 tbsp. grated ginger
2 cloves garlic, minced
1 cinnamon stick
1 tsp. garam masala
1 tsp. salt

1. Rinse and then wash rice in 3 changes of fresh water. Let soak in fresh water
1520 minutes; drain.
2. Place spinach in a medium saucepan with a splash of water. Cover and cook
over medium heat until wilted, 34 minutes. Drain and rinse with cold water to
cool. Without squeezing, transfer to food processor. Add cilantro and jalapeo.
Process until smooth.
3. Heat a medium saucepan over medium-low heat. Add oil and onion and cook
until soft, 810 minutes. Add ginger, garlic, cinnamon, and garam masala. Cook
2 minutes, stirring.
4. Stir in rice, salt, and 3 cups water and bring to a boil. Reduce to a simmer and
cook, stirring often, until tender, 1215 minutes. Remove from heat and discard
cinnamon. Stir in spinach pure, cover, and let steam 5 minutes. Season with salt.
Great dishes to make all year R SEASONS TO TASTE

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Grill-Roasted Chickens with Herbes de Provence

Serves 68

2 312-lb. organic chickens

6 tsp. olive oil
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1 lemon, halved
1 large head garlic, halved
4 sprigs thyme
1
4
2 tsp. dry herbes de Provence
13 cup fresh rosemary, chopped
1 tbsp. dried lavender (optional)
1 tbsp. Aleppo pepper

1. Rub each chicken evenly with 1 12 tsp. of the oil. Season well with salt and pepper, inside and out. Place half a lemon, half a head of garlic, and 2 thyme sprigs in
each cavity.
2. Rub chickens evenly with herbes de Provence, rosemary, and lavender (if
using). Rub with remaining 4 12 tsp. oil and sprinkle with Aleppo pepper.
(Chickens can be prepared, wrapped, and refrigerated for up to 1 day before grilling. Bring them to room temperature before cooking.)
3. Prepare a charcoal grill for indirect grilling/smoking. Use briquette holders
or bank hot coals steeply to each side of grill and top with water-soaked wood
chips.
4. Place chickens on grill and cook, covered, about 1 hour 15 minutes, or until a
thermometer inserted in the thickest part of the thigh reads 165F.

Indirect Grilling
Whole chickens wont cook properly directly over the fire: The outside
burns before the inside is done. The solution is indirect grilling.
On a gas grill, light the outside burners and position the food in the
center. For charcoal, light 1 chimneyful of coals and divide between 2 coal
holders, or into 2 piles, on either side of the grill. If using lump charcoal,
add fresh coals on top. Place a drip pan in the center. Position the food
above the pan.
Maintain temperature: 250350F. On a gas grill, set the gauges. With
charcoal, adjust the vents: Open to feed flames; close slightly to reduce
flames. Replenish coals during cooking. Lump charcoal may be added
directly; briquettes must be prepped in the chimney. Chart progress with a
thermometer. Minimize opening the lid.

SEASONS TO TASTE R Great dishes to make all year

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Charred Garden Greens with Shaved Beets

Serves 46

Grilled Peas in the Pod

Serves 4

1 qt. unshelled English peas

2 tsp. olive oil
Zest of 1 lemon
Kosher salt, to taste

Toss peas with oil. Prepare a grill for direct

grilling over high heat and preheat a grill
platter. Cook peas on grill platter, tossing,
until lightly charred all over, about 10
minutes. Transfer to a serving platter and
sprinkle with lemon zest and salt.

2 heads bibb lettuce or romaine hearts, halved

1 head Treviso radicchio, halved
12 bunch curly kale (7 oz.)
12 bunch lacinato kale (4 oz.)
12 bunch dandelion greens (3 oz.)
14 cup extra-virgin olive oil + more for coating greens
1
4
2 tsp. sherry vinegar
1 tbsp. anchovy paste
1 tbsp. capers, chopped
1 tbsp. Dijon mustard
1 clove garlic, minced
1 small shallot, minced (1 tbsp.)
Kosher salt and freshly ground black pepper, to taste
4 small beets, peeled

1. Prepare a grill for direct grilling at high heat.

2. Trim all greens and remove tough lower stems from kale. Wash and dry greens,
then spread on a large baking sheet. Drizzle oil over greens so theyre lightly
coated.
3. In a small bowl, stir together vinegar, anchovy paste, capers, mustard, garlic,
shallot, salt, and pepper. Slowly whisk in 14 cup oil.
4. Cook greens directly on grill until they start to crisp and char at edges, about
2 minutes. Turn greens over and cook 2 minutes longer.
5. Transfer to a large platter and shave beets thinly over top using a mandoline (or
slice as thinly as possible by hand). Drizzle with dressing, season with salt and
pepper, and serve with remaining dressing on the side.
Great dishes to make all year R SEASONS TO TASTE

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Summer

Strawberry-Rhubarb Galette
Makes two 7"8" galettes
Crust

2 cups all-purpose flour

1 tsp. kosher salt
1 tsp. sugar
Zest of 1 orange
14 tbsp. cold unsalted butter,
cut into pieces
14 cup ice water

Filling and Tart

1 lb. strawberries, hulled and halved

34 lb. rhubarb, cut into 1" pieces
34 cup sugar
1
2
2 tbsp. all-purpose flour
Juice of half an orange
2 tbsp. raw sugar
2 tbsp. unsalted butter

To make crust:

1. Pulse flour, salt, sugar, and zest in a food processor to combine. Add butter
and pulse until pea-size. Sprinkle in ice water and pulse until clumps form.
2. Transfer to a bowl and knead to bring dough together. Divide in half. Wrap
each half in plastic wrap and press into flat disk. Chill 30 minutes.
To make filling and tart:

1. In a large bowl, combine strawberries, rhubarb, sugar, flour, and orange juice.
2. Heat oven to 400F. Soften dough at room temperature 10 minutes. On a
floured surface, roll each disk to 12" diameter and 14" thick. Place each on a
parchment-lined baking sheet. Top with filling, leaving 3" borders, and fold
edges over. Chill 30 minutes.
3. Brush crust with cold water and sprinkle with raw sugar. Dot filling with butter. Bake 3040 minutes, rotating sheets midway, until bubbling and golden.

Sauted Salmon with

Grainy MustardBeer Sauce
Serves 4

4 skin-on salmon fillets (46 oz. each)

Kosher salt and freshly ground black pepper,
to taste
2 tbsp. extra-virgin olive oil
13 cup organic wheat beer
2 tbsp. fresh orange juice
1 tbsp. honey
1 tbsp. Dijon mustard
1 tbsp. grainy mustard
112 oz. (3 tbsp.) cold unsalted butter, cut in pieces
Chopped chervil, for garnish

1. Heat oven to 200F. Pat salmon dry and season

with salt and pepper. Heat a large cast-iron skillet
over medium-high heat. Add oil and swirl to coat
bottom. Add salmon, flesh side down, and cook
until browned, about 5 minutes. Turn fish over and
cover pan. Cook to desired temperature, about
5 minutes, until just cooked through. Transfer
salmon to plates and keep warm in oven.
2. Pour off excess oil, leaving just enough to coat
pan, and return pan to heat. Add beer, orange juice,
honey, and mustards and stir. Boil until reduced
to 13 cup, 35 minutes. Add butter and swirl pan
to incorporate. Remove pan from heat and season
sauce with salt and pepper. Pour over salmon and
garnish with chervil.

10

SEASONS TO TASTE R Great dishes to make all year

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Grilled Oysters with

Tarragon & Miso Butters
Serves 46
Tarragon Butter

4 tbsp. (12 stick) organic butter, softened

2 tsp. chopped chives
2 tsp. chopped tarragon
1
2 small shallot, minced (about 1 tbsp.)

Miso Butter

4 tbsp. (12 stick) organic butter, softened

1 tbsp. sweet white miso
2 cloves garlic, minced
2 doz. large oysters, scrubbed

To make butters:

1. In a small bowl, using a wooden spoon,

stir together ingredients for tarragon
butter. Place near an edge of a square of
parchment paper and roll paper around
butter to form a cylinder. Twist ends as if
wrapping a piece of candy.
2. Repeat all steps with miso butter.
Refrigerate butters until firm.
To grill oysters:

1. Prepare a grill for direct grilling at

medium-high heat.
2. Place oysters on grill, flat side up.
Cover grill and cook until oysters pop
open, 34 minutes. Transfer to a sheet
pan. Discard any that dont open.
3. Remove flat (top) side of each shell,
loosen oyster, and leave in cupped shell,
making an effort to keep oyster liquor
in shell. Alternating between miso and
tarragon butters, add about 12 tsp. butter
to each oyster and return to grill.
4. Cover grill and cook oysters until
slightly caramelized and sizzling,
23 minutes. Serve immediately.

Clams with Chorizo & Smoked Paprika

Serves 4

6 oz. fresh organic chorizo, removed from casing

3 cloves garlic, thinly sliced
1 tsp. sweet smoked paprika
1 small red chile, sliced
2 doz. littleneck clams, scrubbed
1 cup dry white wine
1 heaping cup cherry tomatoes, quartered
4 slices bread
1
4 cup chopped parsley

1. Prepare a grill for direct grilling at medium-high heat. Heat a 10" cast-iron
skillet on grill.
2. Add chorizo to skillet, break it up with the back of a wooden spoon, and cook
until browned, 46 minutes. Add garlic and cook until golden, 2 minutes longer.
Stir in paprika and chile. Stir in clams and add wine. Cover skillet with a lid, then
close grill. Cook until liquid is simmering and clams are starting to open, 56
minutes. Stir, replace lid, cover grill, and cook 45 minutes longer.
3. Add tomatoes, stir, cover, and cook until tomatoes are softened but still hold
their shape, 24 minutes. Meanwhile, grill bread.
4. Remove pan from grill. Discard any unopened clams. Garnish with parsley and
serve with grilled bread.
Great dishes to make all year R SEASONS TO TASTE

13

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Easy Paella
Serves 6

2 cups short-grain paella or Arborio rice

4 cups chicken stock
1 large pinch of saffron
2 tbsp. olive oil
2 cloves garlic, thinly sliced
1 small onion, minced
3 oz. dry chorizo, sliced
1 large tomato, peeled and roughly chopped
1
2 lb. peeled large shrimp
1 cup fresh or frozen and thawed peas
1
2 cup parsley, chopped

1. Place rice in a sieve, rinse, and then wash in 3 changes of fresh water.
2. Bring stock to a simmer and add saffron. Keep warm.
3. Heat a 12" cast-iron skillet over medium heat. Add oil, garlic, and onion and
cook, stirring, until golden, 5 minutes. Add chorizo and cook 1 minute. Add rice
and cook, stirring, 1 minute.
4. Add stock to rice mixture, stir, and bring to a boil. Reduce heat and simmer
10 minutes, uncovered. Stir in tomato, add shrimp, and cover shrimp with rice.
Cook 5 minutes longer. Raise heat to high and cook without stirring until rice is
tender and most of liquid is absorbed. Stir in peas and cook 2 minutes. Garnish
with parsley.

Hippie Bowl
Serves 4

1 cup short-grain brown rice

2 cups broccoli florets
2 tbsp. olive oil
6 cremini mushrooms, quartered
4 large carrots (about 112 cups), sliced
1 small onion, sliced lengthwise
Salt and freshly ground black pepper, to taste
1
4 cup tahini
3 tbsp. nutritional yeast
2 tbsp. lemon juice
2 tsp. low-sodium tamari
1 clove garlic, minced
Sriracha sauce, to taste
1
2 cup shredded red cabbage
1 avocado, peeled, pitted, and diced

1. Place rice in a sieve, rinse, and then wash in 3 changes of fresh water. Cook rice
per package directions.
2. Heat oven to 425F. In a roasting pan, combine broccoli, oil, mushrooms, carrots, and onion. Season with salt and pepper. Roast until golden, 2030 minutes.
3. Combine tahini, yeast, lemon juice, tamari, garlic, and Sriracha with 14 cup
water and whisk until smooth.
4. Stir rice into vegetables. Divide between 4 bowls. Drizzle with tahini sauce.
Serve with cabbage and avocado on the side.
14

SEASONS TO TASTE R Great dishes to make all year

Great dishes to make all year R SEASONS TO TASTE

15

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Penne with Zucchini & Almonds

Serves 4

4 cup grated parmesan + more for serving

2 tbsp. extra-virgin olive oil
1
2 tsp. kosher salt + more for pasta water
2 cloves garlic, minced
1 medium zucchini, thinly sliced into rounds
Freshly ground black pepper, to taste
8 oz. penne
2 tbsp. shredded mint + more for garnish
1
4 cup toasted sliced almonds
1

1. Toss together 14 cup parmesan, oil, 12 tsp. salt, garlic, zucchini, and pepper.
Let sit 20 minutes.
2. Cook penne in well-salted water until al dente, then drain. Toss pasta with
zucchini mixture and 2 tbsp. mint and divide between 4 bowls. Top with almonds
and more mint. Serve immediately with parmesan on the side.

16

SEASONS TO TASTE R Great dishes to make all year

Pear & Quince Sorbet

Makes 112 quarts

1 lb. pears, cored, peeled, and quartered

1
2 cup granulated sugar
5 oz. quince paste
Zest and juice of 1 lemon

1. In a 4-qt. saucepan over medium-high

heat, simmer all ingredients along with
5 cups water until pears are very soft, about
1 hour. Cool 15 minutes and then pure in
a blender. Chill 1 hour.
2. Prepare sorbet in an ice cream maker
according to manufacturers instructions.
Freeze until ready to use.

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Autumn
Fennel-Scented Chicken Mousse Roulades
Serves 6
6 whole, skin-on chicken legs, deboned
1 tsp. sea salt + more to taste
12 tsp. freshly ground black pepper + more to taste
34 lb. boneless, skinless chicken breasts, diced
1 large egg white
112 cups heavy cream + more if needed
2 tbsp. Pernod or brandy
34 cup chopped fennel fronds
2 tbsp. extra-virgin olive oil
7 cloves garlic, chopped
2 small bulbs fennel, quartered
23 cups chicken stock
14 cup lemon juice
1 tbsp. cornstarch mixed with 2 tbsp. water
12 cup finely grated parmesan

1. Season chicken legs with salt and pepper; chill.

2. Pulse chicken breasts in a food processor to form a
paste. Add egg white and pulse again until smooth.
Transfer to a bowl set over ice to chill. Beat in 1 cup of
the cream, 13 cup at a time. Stir in 1 tsp. salt,
12 tsp. pepper, Pernod, and 12 cup of the fennel
fronds. Test seasoning by poaching a spoonful of
mousse in simmering water for 3 minutes. Season to
taste with salt and pepper; add more cream if too dry.
3. Heat oven to 350F. Lay chicken legs skin side
down on work surface and place a heaping 13 cup of
mousse atop center of each. Wrap legs around mousse
and place seam side down in a 13" 9" baking dish.
4. Combine oil, garlic, and fennel and season with
salt and pepper. Nestle vegetables around chicken.
Bring stock to a boil and pour over chicken until
three-quarters covered. Cover with foil and bake
20 minutes. Raise heat to 400F, remove foil, and
roast until an instant-read thermometer inserted into
chicken registers 165F, 1520 minutes.
5. Using a ladle or turkey baster, transfer roasting
liquid to a saucepan and bring to a boil. Keep chicken
covered. Heat broiler.
6. Reduce liquid to 112 cups, about 10 minutes. Add
lemon juice and remaining 12 cup cream. Bring to a
boil and whisk in cornstarch mixture. Season with salt
and pepper and add remaining 14 cup fronds. Pour
sauce over chicken, sprinkle with parmesan, and broil
until lightly browned, about 4 minutes.

Roast Turkey with Root-Vegetable Stuffing

Serves 68

2 baguettes, cut into 12" cubes

1 medium (1214 lb.) heritage turkey
14 cup extra-virgin olive oil
1
4
2 tsp. sea salt + more to taste
112 tsp. freshly ground black pepper
+ more to taste
12 cup (1 stick) unsalted butter
2 medium onions, diced

1 lb. mixed root vegetables (such as

celery root, parsnip, and rutabaga),
peeled and diced
12 lb. button mushrooms, quartered
5 medium ribs celery, cut into
1" chunks
2 cups chopped fresh parsley
34 cup chopped fresh sage
12 cups turkey or chicken stock

1. Spread baguette cubes on 2 large sheet pans and let dry overnight.
2. Pat turkey dry inside and out. In a small bowl, mix together oil, 412 tsp. salt,
and 112 tsp. pepper to form a paste. Slide hand under turkeys skin to loosen.
Rub paste under breast and thigh skin and over bird, inside and out. Refrigerate
on a rack set in a roasting pan, uncovered, overnight.
3. Melt 14 cup of the butter in a heavy 6-qt. pot over medium heat. Add onions,
season with salt and pepper, and cook until translucent, about 8 minutes. Add
root vegetables, mushrooms, and celery and cook, stirring occasionally, until
softened, about 15 minutes. Add parsley, sage, and 1 cup of the stock and bring to
a boil. Remove from heat and adjust seasoning.
4. Transfer bread to a large bowl. Add vegetable mixture and mix well. To
test consistency, squeeze a bit of stuffing in your hand. If its too dry to hold
together, add more stock, 14 cup at a time.
5. Loosely fill turkey with stuffing. Tie legs together with butchers twine and let
sit at room temperature 1 hour. Place remaining stuffing in a casserole dish and
dot with remaining 14 cup butter.
6. Heat oven to 425F. Cook turkey 15 minutes, reduce heat to 350F, and cook,
basting occasionally with drippings, until an instant-read thermometer inserted
into thickest part of thigh registers 165F, about 2 hours. Let sit 3045 minutes
before carving.

Great dishes to make all year R SEASONS TO TASTE

19

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Maple-Braised Pork Butt with Roasted Vegetable Hodgepodge

Serves 6
Pork Butt

1 tbsp. kosher salt + more to taste

112 tsp. freshly ground black pepper + more to taste
1 tsp. smoked paprika
56 lb. boneless pork shoulder or butt
2 tbsp. olive oil
1 large carrot, cut into 1" pieces
1 large onion, cut into eighths
1 large rib celery, cut into 1" pieces
112 cups dry white wine
5 cloves garlic, peeled and crushed
3 sprigs flat-leaf parsley
2 sprigs sage
2 sprigs thyme
1 sprig rosemary
1 qt. chicken stock
14 cup apple cider vinegar
14 cup maple syrup
2 tbsp. all-purpose flour
2 tbsp. unsalted butter, softened

Hodgepodge

1 lb. small potatoes, halved lengthwise

2 cups blanched, peeled pearl onions
1
4 cup olive oil
3 tbsp. maple syrup
1 tsp. kosher salt
1 tsp. thyme
1
2 tsp. freshly ground black pepper
5 carrots, cut into 3" pieces
3 cloves garlic, coarsely chopped
3 purple-top turnips, cut into 12" wedges
1 butternut squash, cut into 34" pieces
3 tbsp. chopped chives

To make pork butt:

1. Heat oven to 350F. Combine 1 tbsp.

salt, 112 tsp. pepper, and paprika and rub
on pork. Heat oil over medium-high heat
in an 8-qt. Dutch oven. Sear pork until
dark brown, about 4 minutes per side.
Remove and set aside.
2. Reduce heat to medium. Add carrot,
onion, and celery and cook, stirring, until
soft, about 7 minutes. Add wine, garlic,
and herbs, scraping up brown bits. Bring
to a boil and reduce by half, about
6 minutes.
3. Return pork and juices to pot. Add
stock, vinegar, and syrup and bring to a
simmer. Cover and cook in oven until
meat is very tender, 34 hours.
4. Transfer pork to platter and tent with
20

SEASONS TO TASTE R Great dishes to make all year

foil. Strain liquid into a 3-qt. saucepan

and discard solids. Raise oven to 400F.
5. Boil liquid until reduced by a third,
about 8 minutes. Combine flour and butter and whisk into liquid until thickened,
about 2 minutes. Boil 2 minutes longer.
Season sauce with salt and pepper.
To make hodgepodge:

1. In a large bowl, combine all ingredients

except chives. Divide between 2 baking
sheets and roast, stirring and swapping
baking sheets positions halfway through,
until tender, 40 minutes.
2. Transfer to a bowl and stir in chives.
Slice pork and serve with sauce and
hodgepodge.

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Whole Wheat Spaghetti with Kale & Beet Pesto

Serves 4

10 tbsp. extra-virgin olive oil + more if needed

3 cloves garlic
1 medium beet, peeled and cut into chunks (78 oz.)
1
2 bunch lacinato kale, stemmed (3 oz.)
1
2 cup grated parmesan + more for serving
1
2 cup hazelnuts, toasted and peeled
3
4 tsp. kosher salt + more for pasta water
8 oz. whole wheat spaghetti
Freshly ground black pepper, to taste
12 watermelon radishes, for serving

1. Combine oil, garlic, beet, and kale in a food processor. Pulse until a smooth
mixture with some texture forms, adding more oil, if needed, to loosen. Add
parmesan, hazelnuts, and 34 tsp. salt and pulse until nuts are roughly chopped.
Transfer to a mixing bowl.
2. Cook spaghetti in well-salted water until al dente. Reserve 1 cup of pasta
water, then drain pasta. Return pasta to pot and stir in 1 cup of the beet pesto,
adding some pasta water to loosen. (Reserve remaining pesto for another use.)
Season pasta with salt and pepper and divide between 4 serving bowls. Using a
mandoline or vegetable peeler, shave radishes over top. Serve warm or at room
temperature with more parmesan on the side.

Cornbread, Apple & Sausage Dressing

Serves 810

20 oz. cornbread, cut into 2" pieces

2 tbsp. olive oil
3
4 lb. bulk fresh sweet Italian sausage
4 ribs celery, thinly sliced
2 cloves garlic, minced
1 small bulb fennel, diced
1 small onion, diced
1 tsp. kosher salt + plus more to taste
Freshly ground black pepper, to taste
1

2 baking apples, unpeeled, cored, and

cut into 1" cubes (about 3 cups)
1 tbsp. sliced fresh sage
1 tsp. chopped fresh rosemary
1 cup chicken stock
6 tbsp. unsalted butter, cut into
6 pieces + more for greasing
14 cup finely chopped fresh parsley

1. Heat oven to 425F. On a sheet pan, toast cornbread, tossing occasionally, until
golden at edges, about 20 minutes. Set aside.
2. Meanwhile, heat oil in a 12" skillet over medium-high heat. Add sausage and
cook, breaking meat up with a wooden spoon, until well browned, about 5 minutes. Using a slotted spoon, transfer sausage to a large bowl. Add celery, garlic,
fennel, onion, and 12 tsp. of the salt to skillet and season with pepper. Cook,
stirring, until vegetables are just tender and turning golden, 57 minutes.
3. Add apples, sage, and rosemary and cook, stirring, until apples are just turning
tender, 57 minutes. Stir in stock, butter, and remaining 12 tsp. salt and bring to
a boil. Transfer to bowl with sausage, stir in parsley, and fold in reserved cornbread. Season with salt and pepper.
4. Butter a 3-qt. baking dish and spread dressing evenly in dish. Bake until top is
golden brown, about 35 minutes.
22

SEASONS TO TASTE R Great dishes to make all year

Rosemary Fried Potatoes

Serves 8
3 lb. large organic fingerling
potatoes or 8 medium organic
Yukon Gold potatoes
3 cups pork lard
1 tbsp. kosher salt
4 sprigs fresh rosemary

1. Put potatoes in a large saucepan

and cover with cold water. Bring
to a boil, reduce heat, and simmer
until tender, 1015 minutes. Drain,
peel, and let dry. If using Yukon
Gold potatoes, cut in half.
2. In a large heavy skillet, heat lard
and salt until a deep-fry thermometer registers 320F. Add potatoes
and cook, turning frequently, until
crisp and golden on all sides, 1015
minutes. Add rosemary and cook
1 minute longer. Remove potatoes
and rosemary and drain on paper
towels. Serve immediately.
Great dishes to make all year R SEASONS TO TASTE

23

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Apple Butter Tart

Serves 8

2 Golden Delicious apples, unpeeled,

cored, and cut into small chunks
2 McIntosh apples, unpeeled, cored,
and cut into small chunks
1 cinnamon stick
All-purpose flour, for dusting
1 sheet frozen puff pastry (preferably
all-butter), thawed
2 Cortland apples, unpeeled and cored
with an apple corer
2 tbsp. sugar
1 tbsp. unsalted butter
14 cup apple jelly or apricot jam

1. Heat oven to 400F. In a 2-qt. saucepan, combine Golden Delicious and

McIntosh apples, cinnamon, and 14 cup
water. Cover and cook over medium heat,
stirring occasionally, until apples soften,
about 15 minutes. Remove and set aside
cinnamon. Pass apple mixture through a
food mill and return to saucepan. Return
cinnamon to saucepan. Cook, stirring,
over medium heat until thickened and
reduced to approximately 1 cup, about
25 minutes. Transfer to a bowl and cool
completely. Discard cinnamon.
2. Meanwhile, on a lightly floured surface,
roll puff pastry to a 15" 12" rectangle.
Carefully transfer to a parchment-lined
baking sheet. Using a paring knife, score a
12" border all the way around, being careful not to cut through pastry. Prick surface
inside border all over with a fork; chill.
3. Spread apple mixture evenly over chilled
pastry, avoiding border. Slice Cortland
apples into thin rings and arrange over
top. Brush edges with water and sprinkle
sugar over apples and border of pastry.
Dot with butter and bake until pastry is
well browned and apples have curled at
edges, about 30 minutes.
4. In a small pan, mix jelly with 2 tbsp.
water and warm over medium heat until
liquid. Brush over warm tart.

Winter
Roasted Brussels Sprouts, Apples & Bacon
Serves 810

4 slices thick-cut bacon, cut into 14" pieces

112 lb. Brussels sprouts, trimmed and halved
2 tbsp. olive oil
12 tsp. kosher salt + more to taste
2 Golden Delicious or Roxbury Russet apples, cored and cut into 112" chunks
2 large shallots, peeled and sliced into 14" wedges
Freshly ground black pepper, to taste

1. Heat oven to 400F. Spread bacon on a large sheet pan and roast, stirring
occasionally, until fat has rendered and bacon is golden, about 8 minutes.
2. Meanwhile, in a large bowl, toss Brussels sprouts, oil, 12 tsp. salt, apples, shallots, and a few grinds of pepper. Add to sheet pan with bacon, toss to coat, and
spread out evenly. Roast, stirring occasionally, until golden brown, 2530 minutes.
Season with salt and pepper.

Great dishes to make all year R SEASONS TO TASTE

25

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Texas-Style Chili
Serves 46

2 oz. dried ancho chiles, seeded, stemmed, and torn into pieces
2 dried chiles de rbol
3 lb. beef chuck, cut into 1" pieces
1 tsp. kosher salt + more to taste
Freshly ground black pepper, to taste
3 tbsp. vegetable oil
2 cloves garlic, chopped
1 medium onion, finely chopped
1 tbsp. ground cumin
2 tsp. oregano
2 cups chicken stock
2 tbsp. masa harina
Cayenne, to taste

1. Place chiles in medium bowl with 2 cups boiling water. Let stand until
softened and liquid is cool.
2. Meanwhile, pat beef dry with paper towels and season with salt and
pepper. In a large pot, heat 1 tbsp. of the oil over high heat. Sear half of
the beef until browned on all sides, about 6 minutes. Transfer to a plate.
Repeat with 1 tbsp. oil and remaining beef.
3. Add remaining 1 tbsp. oil to pot. Add garlic and onion and cook over
medium-low heat until translucent, 810 minutes. Add cumin, oregano,
and 1 tsp. salt.
4. Drain chiles, reserving liquid. Pure chiles and 1 cup liquid in blender
until smooth.
5. Add remaining liquid to pot and bring to a boil. Add pure. Rinse
blender with some of the stock. Add to pot with beef and remaining stock
and bring to a boil.
6. Reduce heat to low. Cover and simmer, stirring occasionally, until tender, about 212 hours. Uncover and reduce over high heat, about 5 minutes.
Move meat aside and stir in masa harina. Simmer until thickened, about
3 minutes. Season with salt and cayenne.

Garlic & Chile Shrimp

Serves 46

8 tbsp. unsalted organic butter

1
4 cup extra-virgin olive oil
5 cloves garlic, peeled and crushed
1 small fresh red chile, thinly sliced
2 lb. small sustainably harvested shrimp (4150 count), peeled or unpeeled
1
4 cup chopped flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste
Lemon or lime wedges, for serving

In a large heavy skillet over medium heat, heat butter and oil until butter is
melted. Add garlic and chile and cook, stirring, until fragrant, about 3 minutes.
Add shrimp and cook, stirring, until just cooked through, about 4 minutes. Stir
in parsley and season with salt and pepper. Serve with lemon or lime wedges.

Malaysian Coconut Rice

Serves 6

2 cups jasmine rice

1 cup canned coconut milk, stirred well
1 tsp. salt
1 6" piece lemongrass, smashed
1 1" piece ginger, peeled and flattened
1 seedless cucumber, peeled and sliced into half moons, for garnish

1. Place rice in a sieve, rinse, and then wash in 3 changes of fresh water.
2. In a 2-qt. pot with a tight-fitting lid, place rice, coconut milk, salt, lemongrass,
ginger, and 112 cups water. Stir to combine. Bring to a boil, then reduce heat to a
bare simmer and cook 15 minutes. Remove from heat, keep covered, and let steam
10 minutes longer. Fluff with a fork, discard ginger and lemongrass, and serve
immediately, garnished with cucumber.

Great dishes to make all year R SEASONS TO TASTE

27

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Roast Duck with Grape Sauce & Crispy Chestnuts

Serves 24

1 medium (56 lb.) whole duck, neck, gizzard, and heart reserved
Sea salt and freshly ground black pepper, to taste
2 cups chicken stock
2 tbsp. cold unsalted butter
12 cup minced shallots
1 cup Madeira wine
2 tbsp. honey
2 tbsp. sherry vinegar
1 tbsp. cornstarch dissolved in 14 cup water
6 bay leaves
2 ribs celery, cut in thirds
12 lb. seedless green grapes, halved
12 lb. seedless red grapes, halved
1 lb. fresh or jarred chestnuts, lightly roasted,
shelled, skinned, and coarsely chopped

1. With a knife, prick duck skin all over

except legs. Without cutting into flesh,
score breast skin in crosshatches. Season duck liberally, inside and out, with
salt and pepper. Place on a rack set in a
roasting pan and refrigerate, uncovered,
12 days.
2. Bring stock to a simmer in a medium
saucepan over medium-low heat. Add
neck, gizzard, and heart and simmer
30 minutes. Strain and set aside. If you
like, reserve solids for sauce; shred neck
meat and finely chop heart and gizzard.
3. Melt 1 tbsp. of the butter in a 3-qt.
saucepan over low heat. Add shallots and cook until soft, 10 minutes.
Raise heat to high, add 12 cup of the
Madeira, and cook until reduced by a
third. Add reserved stock and, if using,
reserved giblets. Cook until reduced
by a third. Add honey and vinegar and
season with salt and pepper. Whisk in
cornstarch mixture and simmer until
thickened, about 4 minutes. Set aside.
4. Heat oven to 425F. Let duck sit at
room temperature 1 hour. Stuff with
bay leaves and celery and place breast
side up on a rack in a shallow roasting pan filled with 14" water. Roast
15 minutes. Reduce heat to 325F and
roast 40 minutes. Turn breast side
down and roast 40 minutes longer.
28

SEASONS TO TASTE R Great dishes to make all year

Return to breast side up and roast until

an instant-read thermometer inserted
into breast reads 145F, 1530 minutes
longer.
5. Transfer rack to a cutting board
and tent duck with foil. Raise oven to
450F. Pour drippings from pan into a
heatproof measuring cup. Allow fat to
rise and skim it off, reserving drippings
for future use. Add 1 tbsp. fat to roasting pan, reserving remainder. Heat pan
over medium-high heat, add grapes,
and cook, swirling, until slightly soft,
57 minutes. Add remaining 12 cup
Madeira and bring to a boil, scraping
browned bits from bottom of pan.
Cook until reduced by two-thirds,
about 3 minutes. Add reserved sauce
and simmer 2 minutes. Add remaining
1 tbsp. butter, transfer to a gravy boat,
and keep warm.
6. Heat reserved duck fat (about 1 cup)
in a 12" skillet over high heat. Fry chestnuts in 3 batches until golden brown,
about 2 minutes each. With a slotted
spoon, remove chestnuts and drain on
paper towels. Season with salt.
7. Place rack back in roasting pan. Roast
duck until skin is crisp, 1015 minutes.
Carve immediately and serve with sauce
and chestnuts on the side.

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Italian Dumplings in Broth

Serves 4
Broth

2 carrots, cut into 2" pieces

1 312-lb. chicken, cut into 8 pieces
1 rib of celery, cut into 2" pieces
1 medium onion, unpeeled, quartered
1
2 tsp. kosher salt + more to taste

Dumplings

1
2 cup semolina flour
2 tbsp. softened unsalted butter
1 large egg
4 tbsp. grated parmesan + more for
serving
Large pinch of kosher salt
Freshly grated nutmeg, to taste
Chopped parsley or chervil, for garnish

To make broth:

1. Bring broth ingredients and 9 cups water to a boil in an 8-qt. pot. Reduce heat
to low and simmer, skimming occasionally, 1 hour 15 minutes. Let cool at least
1 hour.
2. Strain through a fine mesh strainer, reserving chicken meat for another use.
Cool and skim fat from the broth. You should have 78 cups. Return to a clean
pot over high heat and reduce by half. Season to taste with salt. Keep hot.
To make dumplings:

1. Combine flour, butter, and egg in a small bowl and mix thoroughly. Add
4 tbsp. parmesan, salt, and nutmeg. Mix well to form a soft dough. Let rest
15 minutes.
2. Bring a small pot of salted water to a boil. Using damp hands, pinch off
teaspoon-size pieces of dough and drop into water. Keeping water at a strong
simmer, cook dumplings until nearly white in center and cooked through,
1520 minutes.
3. Using a slotted spoon, remove dumplings from water. Place 4 or 5 in each of
4 heated bowls. Ladle broth over top, top with herbs, and serve with parmesan on
the side.

30

SEASONS TO TASTE R Great dishes to make all year

Maple Cake with Cream Cheese

Frosting
Serves 68

1
2
2 cups all-purpose flour
1 tsp. ground cinnamon
1
2 tsp. ground allspice
12 tsp. ground cloves
114 tsp. kosher salt
1 cup maple syrup
12 cup vegetable oil
14 cup dark brown sugar
14 cup granulated sugar
1 large egg
112 tsp. baking soda dissolved in 1 cup
boiling water
16 oz. cream cheese, softened
12 lb. (2 sticks) unsalted butter, softened
1 lb. (4 cups) confectioners sugar

1. Heat oven to 350F. Grease two

9" round cake pans. In a medium bowl,
whisk together flour, cinnamon, allspice,
cloves, and 12 tsp. of the salt. Set aside.
2. Using a stand mixer fitted with paddle
attachment on medium speed, mix
syrup, oil, brown sugar, and granulated
sugar until smooth, about 1 minute. Add
egg and mix to combine. On low speed,
gradually add reserved flour mixture. Stir
in baking soda mixture until combined.
3. Divide batter between pans. Bake until
a knife inserted into center comes out
clean, 2025 minutes. Let cool in pans
15 minutes, then run knife around edges
of pan, turn cakes out onto wire rack,
and allow to cool completely.
4. Using stand mixer fitted with paddle
attachment on medium speed, beat
cream cheese and butter until fluffy,
2 minutes. Reduce speed to low.
Gradually add confectioners sugar and
remaining 34 tsp. salt and beat until
combined.
5. Place 1 cake layer on serving platter
and spread 112 cups frosting over top.
Place the other layer on top and spread
remaining frosting over sides and top.

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