Month: August 2026

Prepare the dough

• Mix the flour and salt.
• Rub the cold butter into the flour until crumbly.
• Add the cold water and mix until a dough forms.
• Chill for 30 minutes.

Cook the filling

• Sauté the onion and garlic in a little butter or oil.
• Add the venison and brown lightly.
• Add the honey, balsamic vinegar, thyme, rosemary, and blackberries.
• Simmer until thick and fragrant, then cool slightly.

Shape the pies

• Roll out the dough and cut into circles.
• Spoon filling into the center of each circle, fold over, and crimp the edges.
• Brush with beaten egg. Sprinkle with coarse salt or seeds if desired.

Bake

• Bake at 190°C / 375°F for 25 minutes, until golden brown.

Serve

• Serve warm, optionally with a mug of spiced cider or ale.

Craft the crust

• Stir together flour and salt in a wooden bowl.
• Cut in butter until the texture is like pebbles from the Brandywine River.
• Mix in egg yolks, then add ice water, a spoonful at a time, until the dough holds together.
• Shape into a round, wrap, and chill for half an hour (just enough time for elevenses).

Line the pie pan

• Roll out the dough into a wide circle.
• Place into a deep tart pan or pie dish, letting the edges drape over.
• Chill again while making the filling.

Mash the potatoes

• Boil potatoes in salted water until tender. Drain well.
• Mash with butter, salt, and pepper until fluffy.

Cook the garden greens

• In a skillet, sauté onion in butter until soft and golden.
• Stir in garlic, then add spinach. Cook until wilted, then press out excess moisture.

Mix the filling

• In a large bowl, combine mashed potatoes, spinach mixture, ricotta, Gruyère, aged cheese, eggs, nutmeg, salt, and pepper.
• Stir until smooth and hearty.

Assemble the tart

• Spoon filling into prepared crust and smooth the top.
• Fold edges of the crust in rustic fashion across the top rim.

Bake

• Bake at 375°F (190°C) for 40–45 minutes, until crust is golden and filling is set.
• Rest 10–15 minutes before serving.

Serve

• Slice into generous wedges. Pair with pickles, ale, or a crisp garden salad.
• Best enjoyed outdoors, with friends, music, and perhaps a lantern or two to light the evening.

Prepare and Bake

• Combine all ingredients in a large bowl. Knead by hand or mixer for about 5 minutes, until the dough is firm, smooth, and supple.
• Divide the dough into two balls. Cover and let rest for 15 minutes.
• Place each dough ball between lightly greased sheets of parchment and roll to about 1/8 inch thick. Remove the upper parchment and let the rolled crust rest for 5 minutes.
• Heat the oven to 425°F. If using a pizza stone, place it on a lower rack while the oven preheats.
• Keep the rolled crusts covered and let them rest for another 20 to 30 minutes while the oven heats.
• Prick any large bubbles with a fork. Prebake each crust for 5 minutes.
• Add sauce, cheese, and desired toppings. Bake for another 8 to 10 minutes, rotating if necessary, until crisp and browned.

Prepare and Bake

• Mix the flour, salt, and yeast. Add the water and 15 g olive oil, stirring vigorously until no dry flour remains.
• Cover and rest for 15 minutes.
• With a wet hand, lift one side of the dough and fold it into the center. Turn the bowl and repeat 3 to 6 times.
• Rest for another 15 minutes, then repeat the folds.
• Cover and rise at room temperature for 1 to 1 1/2 hours, until noticeably puffy.
• Generously oil a dark 9 x 13-inch metal pan. Place the dough inside and turn it over once to coat both sides.
• Press and dimple the dough toward the corners. If it springs back, wait 15 to 20 minutes and finish stretching it.
• Cover and rise in the pan for 45 to 60 minutes. During this rise, heat the oven to 500°F.
• Prebake the bare crust on a lower rack for 10 to 12 minutes.
• Add cheese all the way to the pan edges, followed by desired toppings and stripes or dollops of thick pizza sauce.
• Bake for another 12 to 14 minutes, until the edges are deeply caramelized.
• Immediately loosen the edges and transfer the pizza to a cooling rack so the bottom remains crisp.

• Preheat the oven to 400°F (200°C).
• Make the red sauce: combine the salt, black pepper, Baharat, paprika, tomato paste, minced garlic, 1/3 cup olive oil, date syrup, and boiling water in a bowl. Mix well until the tomato paste is incorporated.
• Drizzle an oven-safe pan with 2 tablespoons olive oil and sprinkle with the flaky salt. Arrange the sliced tomatoes and red onion in a single layer.
• Spread the washed and drained basmati rice evenly over the vegetables and arrange the chicken thighs on top.
• Gently pour the red sauce evenly over the rice and chicken.
• Cover the surface with wet parchment paper, then cover the pan tightly with aluminum foil.
• Bake at 400°F for 1 hour.
• Remove the parchment paper and aluminum foil. Transfer to the broiler for 5-7 minutes, until the chicken and top are golden brown. Serve hot.

• Heat a Dutch oven over medium heat. Sauté the onion and garlic until the onion is translucent.
• Add the Creole seasoning, smoked paprika, black pepper, red pepper flakes, all-purpose seasoning, chicken bouillon base, and a conservative amount of salt. Stir briefly to bloom the seasonings.
• Deglaze the pot with some of the chicken stock, scraping up the flavorful bits from the bottom.
• Add the smoked turkey thigh or leg and enough additional chicken stock to mostly surround it. Add the fresh thyme and bay leaves. Bring to a boil.
• Cover and braise in a 400°F oven until the turkey is tender enough to shred, about 1 1/2 to 2 hours depending on size.
• Remove the turkey from the Dutch oven. When cool enough to handle, discard the skin and bones and shred the meat. Leave the braising liquid in the pot.
• Return the pot liquor to a boil or strong simmer. Add the fresh green beans and cook until tender, about 25 to 35 minutes. These are intended to be soft, Southern-style green beans rather than crisp beans.
• Return the shredded smoked turkey to the pot and stir through the beans. Taste and adjust the dry seasonings as needed.
• Add the whole stick of butter, vinegar, and 1/2 teaspoon liquid smoke. Stir until the butter is completely melted into the pot liquor. Taste before adding more liquid smoke, vinegar, salt, or seasoning. Simmer a few minutes and serve hot.

• Grind the dried peas to a coarse flour.
• Mix with the barley and emmer flour.
• Work in the salt, linseed and melted fat.
• Add water until a stiff dough forms.
• Flatten into small rounds by hand.
• Bake on a hot stone or iron griddle.
• Turn once and eat warm with butter.

• Combine the water, milk, butter, sugar, and salt in a medium saucepan. Set over medium heat and bring to a boil.
• Move the pan briefly off the heat. Add all of the flour at once and stir until combined.
• Return the pan to medium heat and cook, stirring constantly, for about 1 1/2 minutes to release as much moisture as possible. The dough should pull together into a smooth mass.
• Transfer the dough to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the dough has cooled and no more steam is coming off.
• Add the eggs one at a time, mixing until each egg is fully incorporated before adding the next. Continue until the batter is thick and smooth.
• Heat several inches of neutral oil in a wok or deep, heavy-bottomed pot to 350°F (175°C).
• Using two spoons, scoop and shape small portions of batter and carefully drop them into the hot oil. Fry in batches, turning the zeppoles so they brown evenly, until deeply golden and puffed.
• Remove the zeppoles from the oil and drain briefly.
• Put the warm zeppoles in a brown paper bag with a generous amount of powdered sugar. Close the bag and shake until thoroughly coated. Serve warm.

Make the tangzhong

• Whisk the 85 g milk and 18 g bread flour together in a small saucepan until completely smooth.
• Cook over medium heat, stirring regularly, until the mixture becomes a thick paste and a spoon or spatula leaves visible tracks across the bottom of the pan, about 1 to 3 minutes.
• Transfer the tangzhong to a large mixing bowl or the bowl of a stand mixer.

Mix and knead the dough

• Add the cold milk to the warm tangzhong. Add the bread flour, salt, sugar, instant yeast, and softened butter.
• Mix until a cohesive dough forms. Knead until smooth, elastic, and tacky rather than dry—up to 15 minutes by hand or about 10 to 12 minutes with a stand mixer on medium-low speed.
• Shape the dough into a ball, place it in a covered bowl, and let it rise for 60 to 90 minutes. It should look distinctly puffy, though it may not fully double.

Prepare the filling and pan

• While the dough rises, stir the melted butter, brown sugar, bread flour, cinnamon, and pinch of salt together. The filling should resemble damp sand.
• Lightly grease a baking sheet or line it with parchment paper.

Shape the rolls

• Transfer the risen dough to a lightly greased work surface. Press or roll it into a neat 10-by-9-inch rectangle about 1/2 inch thick.
• Distribute the filling evenly over the dough, leaving a 1/2-inch bare strip along one long edge.
• Starting at the opposite long edge, roll the dough into a snug log. Lightly mark the log into 6 equal pieces, then cut at the marks with dental floss, a bench knife, or a sharp knife.
• Set the rolls on the prepared baking sheet with at least 2 inches between them and from the pan edges. Tuck each loose spiral end underneath its roll to prevent unraveling.

Second rise and bake

• Cover the shaped rolls and let them rise for 30 to 60 minutes, until puffy. When gently pressed, the dough should not spring back immediately.
• About 20 minutes before baking, position an oven rack in the upper third and preheat the oven to 375°F.
• Bake for 14 to 18 minutes, until lightly golden and approximately 190°F in the center. Use the shorter time for especially soft rolls and the longer time for more color and a slightly firmer exterior.
• Move the baking sheet to a rack. Immediately brush the hot rolls with half of the melted finishing butter, then cool for 10 to 15 minutes.

Ice the rolls

• Combine the remaining melted butter with the vanilla, salt, and confectioners’ sugar. Stir in milk, cream, or buttermilk a little at a time until the icing is thick but spreadable.
• Spread the icing over the warm rolls and serve.
• For cream-cheese icing, blend 43 to 68 g very soft cream cheese into the icing. Mix fully before adding extra liquid, then thin only as needed.

Lime Loaf

• Combine the lime juice and zest, eggs, granulated sugar, neutral oil, and vanilla until fairly smooth and pale yellow-green.
• Add the flour, baking powder, and salt. Fold or stir just until combined into a thick cake batter.
• Transfer the batter to a greased or parchment-lined standard loaf pan and smooth the top.
• Place a thin strip or small pats of butter lengthwise down the center of the batter to encourage a neat center split as the loaf rises.
• Bake at 350°F (175°C) for about 45–55 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs.
• Cool the loaf completely before glazing.

Lime Glaze

• Mix the powdered sugar with enough fresh lime juice to make a thick but pourable glaze.
• Pour the glaze generously over the cooled loaf and allow it to run down the sides. Let the glaze set before slicing.