All Recipes

- 2–3 lb eye of round roast, butterflied or sliced thick for quicker marination  
- 1/4 cup soy sauce  
- 2 tbsp olive oil  
- 2 tbsp red wine vinegar or lemon juice  
- 2 cloves garlic, minced  
- 1 tsp brown sugar  
- 1 tsp black pepper

1. Combine soy sauce, oil, vinegar, garlic, sugar and pepper to make a marinade; marinate roast 4–24 hours in the refrigerator.  
2. Remove roast from marinade and bring to room temperature 30 minutes before cooking; preheat broiler with rack 6 inches from heat.  
3. Broil 6–8 minutes per side for medium-rare (times vary by thickness) until internal temp reaches about 130°F (54°C).  
4. Let rest 10 minutes, slice thinly across the grain, and serve with pan juices or a simple chimichurri if desired.

- 1 pre-baked 9-inch pie crust (flaky or graham)
- 2 cups whole milk
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 3 ripe bananas, sliced
- 1 cup heavy cream, whipped
- 1/3 cup passion fruit pulp + 1 tbsp sugar (for drizzle)
- Extra shredded coconut, toasted, for topping

1. Toast shredded coconut briefly in a dry pan. Heat milk with 1/4 cup toasted coconut until simmering.
2. Whisk sugar and cornstarch with egg yolks until pale. Temper with hot milk, return to pan and cook until thick, stirring. Off heat, stir in butter and vanilla.
3. Cool slightly, then layer banana slices in crust and pour coconut pastry cream over. Chill until set.
4. Whip cream to soft peaks and spread over chilled pie. Warm passion fruit pulp with sugar and drizzle over whipped cream; sprinkle with remaining toasted coconut.

- 10–12 digestive biscuits or graham crackers, crushed
- 5 tbsp unsalted butter, melted
- 1 can (14 oz / 400 g) dulce de leche (or thick caramel)
- 3 ripe bananas, sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 cup passion fruit pulp + 1 tbsp sugar (for drizzle)
- 1/2 cup shredded coconut, toasted

1. Mix crushed biscuits with melted butter, press into a 9-inch tart or pie pan; chill 30 minutes to set.
2. Spread dulce de leche over crust, arrange banana slices in a single layer on top.
3. Whip cream with powdered sugar to soft peaks and spread over bananas.
4. Warm passion fruit pulp with sugar, spoon or drizzle over the cream, and finish with toasted shredded coconut. Chill briefly before serving.

- 4 pork rib chops (about 1–1½ inches thick)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2–3 sprigs fresh rosemary
- 1 tbsp fresh lemon juice (optional)

1. Pat chops dry and season both sides generously with salt and pepper; bring to room temperature 20–30 minutes.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork rib chops and sear 3–4 minutes per side until a deep golden crust forms.
4. Reduce heat to medium, add butter, garlic, and rosemary to the pan; spoon melted butter over chops and cook 2–3 more minutes until internal temp reaches 145°F (63°C).
5. Remove chops to a plate, let rest 5 minutes, finish with a squeeze of lemon juice if desired, and serve.

- 8 lamb rib chops (about 1 inch thick)
- Salt and freshly ground black pepper
- 2 tbsp olive oil (for chops)
- For mint pesto: 1 cup fresh mint leaves, 1/2 cup flat-leaf parsley, 1/4 cup toasted pine nuts or walnuts, 1 garlic clove, 1/3 cup olive oil, 1 tbsp lemon juice, salt to taste

1. Make the mint pesto: pulse mint, parsley, nuts, garlic, lemon juice and salt in a blender; stream in olive oil until a coarse sauce forms. Adjust seasoning.
2. Brush lamb chops with olive oil and season with salt and pepper; let sit 15–20 minutes.
3. Preheat grill to high and oil grates.
4. Grill chops 3–4 minutes per side for medium-rare (adjust to preference), turning once.
5. Transfer to a platter, rest 3–5 minutes, and spoon mint pesto over chops before serving.

- 4 pork rib chops (1–1½ inches)
- Salt and black pepper
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 apples (Granny Smith or Braeburn), cored and sliced
- 1/2 cup apple cider or dry white wine
- 1 tbsp Dijon mustard (optional)
- 2 tbsp butter
- Fresh thyme sprigs

1. Preheat oven to 400°F (200°C). Season chops with salt and pepper.
2. Heat oil in an ovenproof skillet over medium-high heat; brown chops 2–3 minutes per side and transfer to a plate.
3. Add onions and apples to the skillet; sauté 4–5 minutes until beginning to soften.
4. Deglaze pan with apple cider (or wine), stir in mustard and butter, and nestle pork chops back into the skillet with thyme.
5. Transfer skillet to oven and roast 10–12 minutes until chops reach 145°F (63°C). Rest 5 minutes and serve with apples and pan juices.

- 4 pork rib chops, trimmed and lightly pounded to even thickness
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups fine breadcrumbs or panko
- 1/2 cup grated Parmesan (optional)
- 4 tbsp olive oil or clarified butter for frying
- Lemon wedges, for serving

1. Season chops with salt and pepper. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs mixed with Parmesan.
2. Dredge each chop in flour, shake off excess, dip in egg, then press into breadcrumbs to coat evenly.
3. Heat oil in a large skillet over medium heat until hot but not smoking.
4. Fry chops 3–4 minutes per side until golden brown and cooked through (internal temp 145°F/63°C); do not overcrowd the pan.
5. Drain on paper towels, finish with a sprinkle of salt and lemon wedges, and serve immediately.

- 4 bone-in pork rib chops
- Salt and black pepper
- 1/2 cup all-purpose flour (for dredging)
- 3 tbsp vegetable oil or bacon drippings
- 2 large onions, thinly sliced
- 2 cups chicken stock
- 1 tsp Worcestershire sauce
- 1–2 bay leaves
- Fresh parsley, chopped (for garnish)

1. Season chops with salt and pepper and lightly dredge in flour, shaking off excess.
2. Heat oil in a deep skillet or Dutch oven over medium-high heat; brown chops 3–4 minutes per side and set aside.
3. Add onions to the pan and cook until softened and lightly caramelized, scraping up browned bits.
4. Return chops to the pan, add chicken stock, Worcestershire sauce, and bay leaves; bring to a simmer.
5. Cover and reduce heat to low; braise 25–35 minutes until chops are fork-tender and gravy has thickened. Adjust seasoning, garnish with parsley, and serve over mashed potatoes or rice.

- 1 Frenched rack of lamb (8 ribs) or 8 lamb rib chops
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 3/4 cup fresh breadcrumbs
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp melted butter

1. Preheat oven to 425°F (220°C). Season lamb with salt and pepper and sear in an ovenproof skillet with olive oil 1–2 minutes per side until golden.
2. Mix breadcrumbs, garlic, parsley, rosemary, thyme, and melted butter in a bowl.
3. Brush seared lamb with Dijon mustard, then press the herb-breadcrumb mixture onto the meat side to form a crust.
4. Roast in the oven 12–18 minutes for medium-rare (depending on thickness and whether using a full rack or individual chops).
5. Rest 8–10 minutes, carve between ribs into individual chops if roasted as a rack, and serve.

- 6 pasture-raised large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar or lemon juice
- Salt and freshly ground black pepper
- Paprika for garnish
- Chopped chives (optional)

1. Place eggs in a saucepan, cover with cold water, bring to a gentle boil, then simmer 9–11 minutes for firm yolks; transfer to ice bath and cool.  
2. Peel eggs, halve lengthwise, remove yolks into a bowl and mash with mayonnaise, Dijon, vinegar, salt and pepper until smooth.  
3. Spoon or pipe yolk mixture back into egg white halves, sprinkle with paprika and chives, chill briefly and serve.

- 6 pasture-raised large eggs
- 1 lb (450 g) pork sausage meat
- 1/2 cup plain flour
- 2 eggs, beaten (for coating)
- 1 cup breadcrumbs
- Salt and freshly ground black pepper
- Oil for deep frying
- Fresh parsley (optional)

1. Gently boil the 6 eggs 8–9 minutes until hard-cooked, cool in ice bath and peel.  
2. Divide sausage into 6 portions, flatten each portion, wrap tightly around a peeled egg to seal.  
3. Roll each sausage-wrapped egg in flour, dip in beaten egg, then coat evenly with breadcrumbs.  
4. Deep-fry at 170–180°C (340–355°F) until golden and cooked through, about 6–8 minutes; drain on paper towel, rest a few minutes, slice in half and serve.

- 6 pasture-raised large eggs
- 1 lb (450 g) waxy potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1/2 cup olive oil (for frying)
- Salt and freshly ground black pepper

1. Heat olive oil in a large skillet, gently fry potato slices and onion over medium-low heat until soft but not browned, about 15–20 minutes; season with salt.  
2. Beat eggs in a bowl, drain excess oil from the skillet (reserve a little), add potatoes and onions to the eggs and mix gently.  
3. Return mixture to skillet, cook on medium-low until edges set, then invert onto a plate and slide back in to cook the other side until just set; cool slightly, slice into tapas-sized wedges and serve warm or at room temperature.

- 12 pasture-raised large eggs
- 2 cups white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 1–2 bay leaves, 1 tsp black peppercorns, 1 tsp mustard seeds (pickling spices)
- 1 small red beet, sliced (optional, for color)
- 1 small onion, thinly sliced (optional)

1. Hard-boil eggs (10–12 minutes), cool in ice bath and peel.  
2. In a saucepan, combine vinegar, water, sugar, salt and pickling spices (and beet/onion if using); bring to a simmer to dissolve sugar and release flavors, then cool slightly.  
3. Place peeled eggs in a sterilized jar, pour warm (not boiling) brine over eggs to cover, seal and refrigerate at least 48–72 hours before serving; store chilled for several weeks.

- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- For glaze: 1/2 cup passion fruit pulp (strained if desired) + 1 cup powdered sugar

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
2. Whisk flour, baking soda and salt. In another bowl, cream butter and sugar, beat in eggs, mashed bananas and vanilla.
3. Fold dry ingredients into wet until just combined, stir in shredded coconut. Pour into pan and bake 55–65 minutes until a skewer comes out clean.
4. Cool 10 minutes in pan, then transfer to rack. Whisk passion fruit pulp with powdered sugar to a pourable glaze; brush over cooled loaf before serving.

- 4 ripe bananas, halved lengthwise
- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 cup dark rum (for flaming)
- 1/2 cup shredded coconut, toasted
- 1/3 cup passion fruit pulp (fresh) + 1 tbsp sugar (for sauce)
- Vanilla ice cream, to serve

1. In a large skillet, melt butter with brown sugar and cinnamon until syrupy. Add banana halves and spoon sauce over them, cooking 1–2 minutes per side.
2. In a small saucepan, warm passion fruit pulp with 1 tbsp sugar until sugar dissolves; keep warm.
3. Remove pan from heat, carefully add rum and ignite to flambé (or ignite with a long lighter); let flame subside.
4. Serve bananas over scoops of vanilla ice cream, spoon passion fruit sauce over top and sprinkle with toasted shredded coconut.

- 2 bone-in, skin-on duck breasts (about 10–12 oz / 300–350 g each)
- Kosher salt and freshly ground black pepper
- 1–2 sprigs fresh thyme (optional)
- 1 tablespoon unsalted butter (optional)

1. Pat duck breasts dry, score the skin in a diamond pattern without cutting into the meat, and season both sides generously with salt and pepper.
2. Place breasts skin-side down in a cold skillet; turn heat to medium and render fat until skin is deep golden and crisp (8–12 minutes), pouring off excess fat if it accumulates.
3. Flip breasts and sear the flesh side 2–3 minutes until browned; add thyme and butter if using and spoon over the breasts.
4. Transfer skillet to a 400°F (200°C) oven for 5–8 minutes for medium-rare (adjust time for desired doneness).
5. Rest breasts 5–10 minutes, slice on the bias, and serve immediately.

- 2 bone-in, skin-on duck breasts
- Salt and black pepper
- 1/3 cup granulated sugar
- 2 tablespoons white wine vinegar
- 1 cup fresh orange juice (about 2–3 oranges)
- Zest of 1 orange
- 1/2 cup chicken stock
- 1–2 tablespoons Grand Marnier or Cognac (optional)
- 2 tablespoons cold unsalted butter, cubed

1. Score and season duck breasts; render skin in a cold skillet over medium heat until crisp and golden (8–12 minutes). Flip and brown flesh briefly.
2. Finish in a 400°F (200°C) oven 5–8 minutes for medium-rare; remove and rest.
3. For the sauce, sprinkle sugar in a saucepan and melt to a light caramel, stir in vinegar to deglaze and add orange juice, zest, and chicken stock.
4. Simmer until reduced by about half and slightly syrupy; stir in liqueur if using.
5. Off heat, whisk in cold butter pieces to finish the sauce, season to taste, and strain if desired.
6. Slice duck breasts and spoon orange sauce over slices to serve.

- 4 large egg whites
- 1 cup (200 g) caster (superfine) sugar
- 1 tsp white vinegar
- 1 tsp cornstarch (cornflour)
- 1 cup (240 ml) heavy cream
- 1 tbsp powdered sugar
- 2 ripe bananas, sliced
- 4–6 passion fruits (pulp and seeds)
- 1/2 cup shredded coconut, toasted

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment and draw a 7–8 inch circle as a guide.
2. Whisk egg whites to soft peaks, then gradually add sugar until glossy and stiff; fold in vinegar and cornstarch gently.
3. Pile meringue onto the circle, shaping a slight well in the center; bake 1–1¼ hours until dry; turn off oven and cool inside with door ajar.
4. Whip cream with powdered sugar to soft peaks. Toast shredded coconut in a dry skillet until golden.
5. Just before serving, top cooled pavlova with whipped cream, arrange banana slices, spoon over passion fruit pulp, and sprinkle toasted coconut.

- 1 lb cooked crawfish tails
- 2 tbsp butter
- 1/4 cup finely diced onion
- 1/4 cup finely diced celery
- 1/4 cup finely diced green bell pepper
- 2 tbsp flour
- 3/4 cup chicken stock
- 1/2 tsp Creole seasoning
- 24 mini phyllo or tart shells
- Chopped parsley for garnish

1. In a skillet melt butter and sauté onion, celery and bell pepper (the Cajun holy trinity) until soft.  
2. Stir in flour and cook 1–2 minutes to form a light roux. Gradually whisk in chicken stock until smooth and slightly thickened.  
3. Add crawfish and Creole seasoning; simmer briefly until heated through and flavors meld, about 3–5 minutes.  
4. Spoon warm étouffée into mini phyllo shells.  
5. Garnish with chopped parsley and serve immediately.

- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 cup cooked crawfish tails, chopped
- 2 tbsp chopped green onion
- 1/2 tsp Creole seasoning
- Oil for frying

1. Whisk flour, baking powder and salt in a bowl. In another bowl beat egg with milk.  
2. Combine wet and dry ingredients into a thick batter; fold in corn, crawfish, green onion and Creole seasoning.  
3. Heat oil to 350°F (175°C). Drop batter by spoonfuls into oil and fry until golden, 2–3 minutes per side.  
4. Drain on paper towels.  
5. Serve warm with hot sauce or remoulade for dipping.

- 1 lb cooked crawfish tails, chopped
- 1 cup cooked white rice
- 1/2 lb ground pork or cooked pork sausage (optional for traditional boudin flavor)
- 1/2 cup finely diced onion
- 1/4 cup finely diced bell pepper
- 1 clove garlic, minced
- 1 egg, beaten
- 1 cup breadcrumbs (plus extra for coating)
- 1 tsp Cajun seasoning
- Vegetable oil for frying

1. In a skillet, sauté onion, bell pepper and garlic until softened; let cool.  
2. In a bowl combine cooled vegetables, chopped crawfish, cooked rice, ground pork or sausage (if using), beaten egg, breadcrumbs and Cajun seasoning; mix until cohesive.  
3. Form mixture into 1½–2 inch balls, then roll in additional breadcrumbs to coat.  
4. Heat oil to 350°F (175°C) and fry balls in batches until golden brown and heated through, about 3–4 minutes.  
5. Drain and serve hot with Creole mustard or remoulade.

- 1 lb sirloin steak (1–1.5 inches thick)
- Salt and freshly ground black pepper
- 2 tbsp neutral oil (vegetable or canola)
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme or rosemary

1. Bring steak to room temperature and pat dry; season generously with salt and pepper on both sides.
2. Heat oil in a heavy skillet over high heat until shimmering; add steak and sear 3–4 minutes per side for medium-rare (adjust time for thickness).
3. In the last minute, add butter, garlic, and herbs; tilt pan and spoon melted butter over the steak to baste.
4. Transfer steak to a cutting board, rest 5–10 minutes, slice against the grain, and spoon remaining garlic-herb butter over slices before serving.

- 1 lb sirloin steak
- Coarsely cracked black pepper (about 2–3 tbsp)
- Salt
- 1 tbsp butter and 1 tbsp oil
- 1/4 cup brandy or cognac
- 3/4 cup beef stock
- 1/2 cup heavy cream
- 1 tsp Dijon mustard (optional)

1. Press cracked pepper onto both sides of the seasoned steak; let sit at room temperature 20–30 minutes.
2. Sear steak in a hot skillet with oil and butter 3–4 minutes per side for medium-rare; remove and rest on a plate.
3. Deglaze pan with brandy (careful of flames), scraping brown bits, then add beef stock and reduce by half.
4. Stir in cream and mustard, simmer until slightly thickened, taste and adjust seasoning; return steak to pan to warm briefly.
5. Slice steak, pour sauce over, and serve immediately.

- 1–1.5 lb sirloin steak
- Salt and freshly ground black pepper
- 1/4 cup olive oil (plus extra for grill)
- For chimichurri: 1 cup finely chopped parsley, 1/4 cup chopped oregano (or 1 tbsp dried), 3 garlic cloves minced, 2 tbsp red wine vinegar, 1/2 cup olive oil, pinch of red pepper flakes, salt and pepper

1. Make chimichurri: combine parsley, oregano, garlic, vinegar, olive oil, red pepper flakes, salt and pepper; let rest at room temperature.
2. Preheat grill to high and oil grates; season steak generously with salt and pepper.
3. Grill sirloin 4–6 minutes per side for medium-rare, adjusting for thickness and desired doneness.
4. Rest steak 5–10 minutes, slice thinly against the grain, and serve with chimichurri spooned over or alongside.

- 12 oz sirloin, cut into medallions or thin slices
- Salt and pepper
- 2 tbsp butter and 1 tbsp oil
- 1 small shallot, minced
- 1/4 cup cognac or brandy
- 1/2 cup beef stock
- 1/4 cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp chopped parsley

1. Season medallions with salt and pepper; heat oil and half the butter in a skillet until hot.
2. Sear steaks 1–2 minutes per side for medium-rare; remove and keep warm.
3. Reduce heat, add remaining butter and shallot, cook until softened; carefully add cognac and flambé or ignite briefly to burn off alcohol.
4. Stir in beef stock, reduce slightly, then add cream and Dijon; simmer until sauce coats the back of a spoon.
5. Return steaks to pan to warm, spoon sauce over, garnish with parsley, and serve.

- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp sugar
- 1 large egg
- 1/2 cup milk
- 1 cup cooked crawfish tails, chopped
- 1/4 cup chopped green onions
- 1/2 tsp Creole seasoning
- Vegetable oil for deep frying
- Remoulade or Creole mustard for dipping

1. Whisk flour, baking powder, sugar and Creole seasoning in a bowl.  
2. Beat egg with milk, then stir into dry ingredients to make a thick batter; fold in crawfish and green onions.  
3. Heat oil to 350°F (175°C). Drop spoonfuls of batter into hot oil and fry until puffed and golden, about 2–3 minutes, turning once.  
4. Drain on paper towels.  
5. Serve warm with remoulade or mustard dipping sauce.

- 1 lb cooked crawfish tails, chilled
- 1 cup mayonnaise
- 2 tbsp Creole mustard or Dijon
- 1 tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp finely chopped celery
- 2 tbsp finely chopped scallion
- 1 tsp hot sauce (optional)
- Salt, cayenne and paprika to taste

1. Whisk mayonnaise, Creole mustard, horseradish, Worcestershire, lemon juice, hot sauce, paprika, cayenne and salt until smooth.  
2. Stir in chopped celery and scallion.  
3. Fold chilled crawfish tails into the remoulade sauce until evenly coated.  
4. Chill at least 30 minutes to let flavors meld.  
5. Serve on a bed of lettuce, endive leaves, or celery sticks as an elegant appetizer.

- 1 whole turkey (10–14 lb), thawed
- Giblets and neck
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 cup unsalted butter, softened
- 1 tsp each salt and black pepper (plus more to taste)
- 2 sprigs fresh rosemary, thyme, and sage
- 4 cups low-sodium chicken or turkey stock
- 2 tbsp all-purpose flour (for gravy)

1. Remove giblets and neck; preheat oven to 325°F (165°C). Pat turkey dry and season cavity with salt and pepper; place onion, carrot, celery, and herb sprigs inside cavity.
2. Rub softened butter over and under the skin where possible and season exterior with salt and pepper; truss legs.
3. Place turkey breast-side up on a rack in a roasting pan; tent loosely with foil and roast about 13–15 minutes per pound, removing foil for the last 45 minutes to brown. Baste occasionally with pan juices.
4. Insert a meat thermometer into the thickest part of the thigh (not touching bone); turkey is done at 165°F (74°C). Remove from oven and transfer to a cutting board to rest 20–30 minutes.
5. Meanwhile, make giblet gravy: simmer giblets and neck with 2 cups stock and some aromatics 30 minutes; strain and chop giblets. Skim fat from roasting pan, reserving drippings.
6. Whisk 2 tbsp flour into 2 tbsp fat in a saucepan over medium heat to make a roux; slowly add remaining stock and pan drippings, whisking until smooth. Add chopped giblets, simmer to thicken, season to taste, and serve with carved turkey.

- 1 whole turkey (10–14 lb), thawed
- 1 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh sage
- 1 lemon, halved
- Salt and freshly ground black pepper
- 1 onion and 2 carrots, roughly chopped (for roasting pan)
- 1 cup chicken or turkey stock

1. Preheat oven to 325°F (165°C). Pat turkey dry; loosen skin over breasts and thighs with hand.
2. Combine butter, garlic, parsley, thyme, sage, salt and pepper; spread half the mixture under skin over breasts and thighs and the rest over outside of turkey.
3. Stuff cavity with lemon halves and onion pieces; place remaining onion and carrots in the roasting pan and set turkey on a rack above vegetables.
4. Roast breast-side up about 13–15 minutes per pound, tenting with foil if browning too quickly; baste with pan juices occasionally.
5. Roast until thigh temperature reads 165°F (74°C); remove from oven and let rest 20–30 minutes before carving.
6. Spoon pan juices over slices when serving; strain and warm with stock for an optional pan sauce.

- 1 whole turkey (10–14 lb), thawed
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water (plus ice if needed)
- 4 bay leaves
- 2 tbsp black peppercorns
- 4 cloves garlic, smashed
- 1 orange, quartered
- 4 sprigs fresh rosemary and thyme
- 1/2 cup unsalted butter, for roasting

1. In a large pot, dissolve kosher salt and brown sugar in 1 quart hot water; add remaining water to cool. Add bay leaves, peppercorns, garlic, orange, and herbs; chill brine completely.
2. Submerge turkey in brine (use weight if needed) and refrigerate or place in a cooler for 12–24 hours.
3. Remove turkey from brine, rinse thoroughly under cold water, and pat completely dry. Allow to air-dry in refrigerator for a few hours if possible.
4. Preheat oven to 325°F (165°C). Rub skin with butter and season lightly with pepper (brine provides salt).
5. Place turkey on a rack in a roasting pan and roast about 13–15 minutes per pound until internal thigh temperature is 165°F (74°C).
6. Rest 20–30 minutes before carving; use pan drippings for an unsalted or lightly seasoned gravy.

- 1 lb cooked crawfish tails, chopped
- 1 cup panko or plain breadcrumbs (plus extra for dredging)
- 1 large egg
- 1/4 cup mayonnaise
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced onion
- 2 tbsp chopped green onion
- 1 tsp Creole or Cajun seasoning
- 1 tbsp fresh lemon juice
- Vegetable oil for frying

1. In a bowl combine chopped crawfish, breadcrumbs, egg, mayonnaise, bell pepper, onion, green onion, Creole seasoning and lemon juice; mix until evenly combined.  
2. Form mixture into small patties (about 8–10) and chill 15–20 minutes to firm.  
3. Dredge each patty lightly in extra breadcrumbs.  
4. Heat 1/4 inch oil in a skillet over medium heat; fry patties 3–4 minutes per side until golden brown and heated through.  
5. Drain on paper towels and serve hot with lemon wedges or remoulade.

- 2 lb carrots, peeled and cut into 1/2-inch slices or baby carrots  
- 2 tbsp unsalted butter  
- 2 tbsp honey or maple syrup  
- Salt and freshly ground black pepper to taste  
- 2 tbsp chopped fresh parsley

1. Place carrots in a saucepan, cover with water, add a pinch of salt, and simmer until just tender, about 6–8 minutes; drain.  
2. In the same pan, melt butter over medium heat, add honey, and stir to combine.  
3. Return carrots to the pan and toss to coat in the glaze, cooking 2–3 minutes until carrots are glossy and heated through.  
4. Season with salt and pepper, sprinkle with chopped parsley, and serve immediately.

- 2 lb Brussels sprouts, trimmed and halved  
- 4–6 slices bacon, chopped  
- 2 tbsp olive oil  
- Salt and freshly ground black pepper to taste  
- 1–2 tbsp balsamic vinegar or balsamic glaze

1. Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, salt, and pepper.  
2. Spread on a baking sheet cut-side down and scatter chopped bacon among the sprouts.  
3. Roast 20–25 minutes, stirring once or twice, until sprouts are deeply browned and bacon is crisp.  
4. Remove from oven and drizzle with balsamic vinegar or glaze; toss to coat.  
5. Taste and adjust seasoning, then serve hot.

- Bone-in chicken thighs
- Mojo marinade (garlic, naranja agria or orange + lime, olive oil)
- Oregano, cumin, salt, pepper
- Fresh cilantro (for garnish)
- Lime wedges

1. Combine crushed garlic, citrus juice, olive oil, oregano, cumin, salt and pepper to make mojo; marinate chicken 4+ hours or overnight.  
2. Preheat grill to medium-high and oil grates.  
3. Grill thighs skin-side down first, 6–8 minutes per side, moving to indirect heat to finish, until internal temperature reaches 74°C/165°F and char develops.  
4. Rest briefly, garnish with cilantro and serve with lime wedges and congri or fried plantains.

- 1 (4–5 kg / 8–11 lb) whole goose, giblets removed
- Salt and freshly ground black pepper
- 2 oranges, zest and juice separated
- 100 ml (⅓ cup) dry white wine
- 50 ml (3 tbsp) cognac or Grand Marnier (optional)
- 2 tbsp sugar
- 2 tbsp red wine vinegar
- 250 ml (1 cup) chicken stock
- 2 tbsp cold butter (to finish sauce)

1. Preheat oven to 180°C (350°F). Prick the skin of the goose to render fat, season inside and out with salt and pepper, and truss.
2. Roast goose on a rack over a pan for about 20–25 minutes per 500 g (approx. 2–2½ hours for 4–5 kg), basting occasionally with its juices, until the thigh reaches 74°C (165°F).
3. While goose rests, prepare orange sauce: in a saucepan, melt sugar over medium heat until caramelized, deglaze with red wine vinegar and white wine, add orange juice and stock, and reduce by about half.
4. Add cognac or Grand Marnier (if using) and the orange zest, then whisk in cold butter off heat for a glossy finish. Adjust seasoning.
5. Carve the goose and serve with the orange sauce spooned over or served on the side.

- 1 (4–5 kg / 8–11 lb) whole goose, giblets removed
- 2 apples, cored and quartered
- 1 onion, quartered
- 1 bay leaf and 4 juniper berries (optional)
- 2 tsp caraway seeds
- Salt and pepper
- 500 g (1 lb) red cabbage, shredded
- 1 apple, peeled and grated (for cabbage)
- 2 tbsp red wine vinegar
- 2 tbsp brown sugar
- 200 ml (¾ cup) apple juice or stock

1. Preheat oven to 180°C (350°F). Prick goose skin, season inside and out with salt and pepper, and fill the cavity with apples, onion, bay leaf and juniper berries; truss.
2. Roast goose breast-side up on a rack for about 20–25 minutes per 500 g (approx. 2–2½ hours), removing excess fat periodically; roast until internal temperature reaches 74°C (165°F).
3. Meanwhile, make red cabbage: in a heavy pot, sauté shredded cabbage with a splash of goose fat or oil, add grated apple, vinegar, brown sugar, caraway seeds and apple juice, and simmer gently until tender (30–45 minutes).
4. Rest the goose for 15–20 minutes before carving. Serve slices of goose with braised red cabbage and pan gravy made from the roasting juices.

- 3 lb sweet potatoes, peeled and cubed  
- 1/2 cup brown sugar plus 1/4 cup for streusel  
- 1/3 cup unsalted butter, melted (plus 2 tbsp for streusel)  
- 1/2 cup milk or evaporated milk  
- 1 tsp vanilla extract  
- 1 tsp ground cinnamon and pinch of nutmeg  
- Streusel: 3/4 cup chopped pecans, 1/2 cup flour, 1/4 cup brown sugar, 2 tbsp butter, pinch of salt

1. Boil sweet potatoes until fork-tender, about 15–20 minutes; drain and mash until smooth.  
2. Stir in brown sugar, melted butter, milk, vanilla, cinnamon, and nutmeg; adjust sweetness and consistency.  
3. Transfer mashed sweet potatoes to a baking dish and smooth the top.  
4. Make streusel by combining pecans, flour, brown sugar, melted butter, and salt until crumbly.  
5. Sprinkle streusel evenly over sweet potatoes and bake at 350°F (175°C) for 20–25 minutes until topping is golden.  
6. Serve warm.

- 12 oz fresh cranberries (about 3 cups)  
- 1 cup granulated sugar  
- 1 cup water or orange juice (or 1/2 cup each)  
- Zest of 1 orange (optional)  
- Pinch of salt

1. In a saucepan, combine sugar and water (or juice) and bring to a simmer to dissolve the sugar.  
2. Add cranberries and orange zest, bring to a boil, then reduce heat to a simmer.  
3. Cook until cranberries burst and sauce thickens, about 10–15 minutes, stirring occasionally.  
4. Taste and adjust sweetness; add a pinch of salt to balance flavors.  
5. Remove from heat and cool to room temperature; sauce will thicken further in the refrigerator.  
6. Serve chilled or at room temperature.

- 12 cups stale bread cubes (white or sourdough)  
- 1 1/2 cups chopped onion  
- 1 1/2 cups chopped celery  
- 1/2 cup unsalted butter  
- 2–3 cups chicken or turkey stock (as needed)  
- 2 tsp poultry seasoning or 1 tsp each dried sage and thyme  
- 2 large eggs, lightly beaten (optional, for binding)  
- Salt and freshly ground black pepper to taste

1. Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast if not already stale.  
2. In a skillet, melt butter and sauté onion and celery until softened, about 8–10 minutes.  
3. In a large bowl, combine bread cubes, sautéed vegetables, poultry seasoning, salt, and pepper.  
4. Add eggs (if using) and gradually add stock until the mixture is moist but not soggy.  
5. Transfer to a buttered baking dish, cover with foil, and bake 25 minutes.  
6. Remove foil and bake 10–15 more minutes until the top is golden and crisp. Serve warm.

- 1–1.5 kg fresh blue mussels, debearded and scrubbed
- 2 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 cup dry white wine
- 2 bay leaves
- Few sprigs fresh thyme
- Salt and black pepper
- Handful chopped flat-leaf parsley
- Lemon wedges, to serve
- Crusty bread, to serve

1. Rinse and discard any mussels that are open and don’t close when tapped.  
2. Melt butter in a large, heavy pot over medium heat; add shallots and garlic and sweat until translucent.  
3. Add white wine, bay leaves and thyme; bring to a brisk simmer.  
4. Add mussels, cover tightly and steam 4–6 minutes, shaking the pot once, until mussels open.  
5. Discard any unopened mussels, season with salt and pepper, stir in chopped parsley and serve immediately with lemon and bread.

- 1–1.5 kg fresh blue mussels, cleaned
- 2 tbsp butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Pinch grated nutmeg
- Salt and white pepper
- 2 tbsp chopped flat-leaf parsley
- Lemon wedges, to serve

1. Melt butter in a wide pot over medium heat; add shallot and garlic and cook gently until softened.  
2. Pour in the white wine and bring to a simmer. Add mussels, cover and steam 4–6 minutes until opened.  
3. Remove mussels with a slotted spoon into a warm bowl, leaving cooking liquid in the pot.  
4. Stir in the cream, simmer 1–2 minutes to thicken slightly, season with nutmeg, salt and white pepper.  
5. Return mussels to the pot, toss in the cream sauce, sprinkle with parsley and serve at once with lemon.

- 1–1.5 kg fresh blue mussels, cleaned
- 2 tbsp butter
- 1 small onion, thinly sliced
- 1 celery stalk, sliced
- 2 garlic cloves, smashed
- 1 cup Belgian blonde beer (or ale)
- 1 bay leaf
- Fresh thyme sprig
- 2 tbsp chopped parsley
- Salt and pepper
- Optional: splash of cream or a knob of butter to finish

1. In a large pot, melt butter over medium heat; add onion, celery and garlic and cook until softened.  
2. Pour in beer, add bay leaf and thyme, and bring to a brisk simmer.  
3. Add mussels, cover and steam 4–6 minutes until shells open, shaking the pot once.  
4. Discard unopened mussels, season with salt and pepper, and stir in parsley (add cream or butter if desired for a richer broth).  
5. Serve immediately with fries or bread to soak up the broth.

- 1 kg fresh blue mussels, cleaned
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 1 small onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 bay leaf
- 1 tsp sweet smoked paprika (pimentón dulce)
- Salt and pepper
- Chopped parsley, to garnish
- Lemon slices, to serve

1. Steam or boil mussels in a little water until opened (about 4–5 minutes); drain and remove half shells if serving tapas-style.  
2. In a pan, warm olive oil gently and add sliced onion and garlic; cook until softened but not colored.  
3. Remove from heat, stir in vinegar, paprika, bay leaf, salt and pepper, then let cool slightly.  
4. Pour warm marinade over the mussels in a shallow dish or jar, ensuring mussels are covered; cool to room temperature.  
5. Refrigerate at least 4 hours (preferably overnight). Serve chilled, sprinkled with parsley and lemon.

- 3 lb russet or Yukon Gold potatoes, peeled and cut into chunks  
- 1 cup whole milk or heavy cream  
- 6 tbsp unsalted butter  
- Salt and freshly ground black pepper to taste  
- Optional: 1/4 cup sour cream or cream cheese for extra richness

1. Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil.  
2. Reduce heat and simmer until potatoes are fork-tender, about 15–20 minutes.  
3. Drain well and return potatoes to the hot pot to dry briefly over low heat.  
4. Heat milk (and butter, if desired) until warm, then mash potatoes using a masher or ricer while gradually adding the warm milk and butter.  
5. Stir in sour cream or cream cheese if using, season with salt and pepper, and adjust consistency with extra milk if needed.  
6. Serve hot with a pat of butter and a sprinkle of pepper.

- 300 g ladyfingers (boudoirs)
- 300 ml whipping cream
- 50 g caster sugar (plus extra to soak ladyfingers if desired)
- 200 g kiwi and pomegranate fruit compote (see below)
- 1 tbsp lemon juice
- 1–1½ tsp powdered gelatin (or 3–4 gelatine leaves), softened
- 1 cup seedless grapes, halved
- Extra pomegranate seeds for garnish
(For compote: 3 kiwis pureed + 1/2 cup pomegranate juice + 2 tbsp sugar, gently cooked 5–7 minutes)

1. Make the compote: combine kiwi puree, pomegranate juice and sugar; simmer briefly until slightly reduced. Cool, then stir in lemon juice.
2. Soften gelatin in cold water, then warm a spoonful of compote and dissolve the gelatin into it; stir back into compote and cool but not set.
3. Whip cream with caster sugar to soft peaks and fold into cooled compote to make a mousse. Fold in halved grapes.
4. Line a charlotte mold with ladyfingers standing upright (dip quickly in a little sweetened juice if you like).
5. Spoon the mousse into the lined mold, smooth, cover and chill at least 4 hours or overnight to set.
6. Unmold onto a plate, garnish with pomegranate seeds and extra sliced kiwi or grapes, slice and serve.

- 1 head cauliflower, cut into florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk or light cream
- 2–3 tbsp prepared horseradish (adjust to taste)
- Salt and freshly ground black pepper
- Pinch of grated nutmeg
- Chopped parsley for garnish (optional)

1. Boil or steam cauliflower florets until tender, drain well.  
2. In a saucepan, melt butter, whisk in flour and cook 1 minute to make a roux.  
3. Gradually whisk in milk until smooth and thickened into a white sauce; season with salt, pepper and nutmeg.  
4. Stir in prepared horseradish, then fold sauce into the drained cauliflower.  
5. Heat through briefly, transfer to a serving dish and garnish with parsley.

- 1 large cauliflower, cut into florets
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup grated Gruyère or Emmental
- 2 tbsp prepared horseradish
- 1/2 cup breadcrumbs
- 2 tbsp grated Parmesan
- Salt and black pepper

1. Parboil cauliflower florets 6–8 minutes until just tender, drain and arrange in a buttered baking dish.  
2. Make béchamel: melt butter, whisk in flour 1 minute, slowly add milk and cook until thickened.  
3. Stir most of the grated Gruyère and the horseradish into the sauce; season with salt and pepper.  
4. Pour sauce over cauliflower, sprinkle with remaining Gruyère, breadcrumbs and Parmesan.  
5. Bake at 375°F (190°C) until bubbling and golden on top, about 20–25 minutes.

- 1 head cauliflower, broken into florets
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cups milk
- 1 1/2 cups grated mature cheddar
- 1–2 tsp English mustard or Dijon
- 1–2 tbsp prepared horseradish
- Salt, pepper and a pinch of mustard powder

1. Cook cauliflower in salted boiling water until just tender, drain and place in an ovenproof dish.  
2. Make cheese sauce: melt butter, add flour to form roux, whisk in milk until smooth and thickened.  
3. Remove from heat, stir in most of the cheddar, mustard and horseradish; season to taste.  
4. Pour sauce over cauliflower, top with remaining cheddar.  
5. Bake at 375°F (190°C) until golden and bubbling, about 20 minutes.

- 1 head cauliflower, trimmed and chopped
- 2–3 tbsp butter
- 1/4–1/2 cup cream or milk (to desired consistency)
- 1–2 tbsp prepared horseradish
- Salt and white pepper to taste
- Chopped chives for garnish (optional)

1. Steam or simmer cauliflower until very tender, then drain well.  
2. Transfer cauliflower to a food processor or blender; add butter and cream and purée until smooth.  
3. Stir in prepared horseradish and season with salt and white pepper; adjust cream for texture.  
4. Reheat gently if needed, transfer to a serving bowl and sprinkle with chives.

- 3 large egg yolks
- 75 g caster sugar
- 1 tsp vanilla extract
- 300 ml whipping cream
- 1/2 cup pomegranate seeds plus extra for garnish
- 2 kiwis, peeled and pureed
- 1/2 cup halved grapes (optional)

1. Whisk egg yolks with caster sugar over a bain-marie until thick, pale and ribbon-like (about 5–7 minutes). Remove and cool slightly; stir in vanilla.
2. Whip the cream to soft peaks.
3. Fold the whipped cream gently into the cooled yolk mixture to form a light mousse.
4. Fold half the kiwi puree into the mixture for a pale green base; reserve the other half for swirls.
5. Spoon half the semifreddo into a loaf tin lined with clingfilm, sprinkle half the pomegranate seeds and some grapes, add remaining semifreddo and swirl remaining kiwi puree through gently with a skewer.
6. Freeze at least 6 hours or overnight. Slice and serve topped with extra pomegranate seeds and grape halves.

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