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• Preheat oven to 400°F.
• In a baking dish, add the Boursin cheese, olive oil, minced garlic, cherry tomatoes, oregano, dried parsley, salt, and pepper.
• Bake for 25–30 minutes, until the tomatoes are soft and the cheese is creamy.
• Meanwhile, cook the pasta according to package instructions, about 9–10 minutes, then drain.
• Add the spinach to the baked cheese and tomato mixture and stir until the spinach begins to wilt and the mixture is creamy.
• Add the cooked pasta and toss until well coated.
• Garnish with Parmesan cheese and serve.

• Preheat oven to 400°F. Position one rack in the middle and another at the second-highest level.
• Combine all seasoned breadcrumb ingredients. Taste and adjust seasoning as needed.
• Arrange salmon skin-side down in a large baking dish (a 9×13-inch dish works well). Pat dry and season with salt and pepper.
• Press a thin layer of breadcrumb mixture onto each fillet. Add a little more olive oil if the crumbs seem dry. Scatter up to 2 tablespoons of extra crumbs into the dish, then pour the chicken stock and white wine around the salmon.
• Bake 15–20 minutes, until the salmon is cooked through and flakes easily. For a browner topping, move to the upper rack and broil 1–2 minutes, watching closely.
• Transfer salmon to a serving platter. Whisk the cold butter into the pan sauce until melted, then pour the sauce around the salmon and serve with lemon wedges.

• Prepare and sterilize the canning jars and lids. Bring a half-filled water-bath canner to a simmer and keep additional hot water ready.
• Heat the oven to 250°F and keep clean jars in the oven for 15–20 minutes. Keep the lids in barely simmering water and assemble the remaining canning equipment.
• Wash the blackberries, place them in a large pot, and mash to a pulp. Stir in the sugar, 1/2 cup mead, honey, and lemon juice. Tie the thyme into a bundle, wrapping it in cheesecloth if desired.
• Bring the mixture to a boil over medium-high heat, stirring constantly. Add the optional butter and thyme bundle. Maintain the boil and skim excess foam as needed.
• Boil, stirring constantly, until the jam thickens and reaches 220°F, about 15–20 minutes. Remove the thyme and stir in the remaining 2 tablespoons mead.
• Ladle the hot jam into hot jars, leaving 1/2 inch headspace. Wipe the rims, apply lids, and screw on the rings.
• Process the sealed jars in a boiling-water bath for 10 minutes, ensuring the jars are covered by 1–2 inches of water.
• Remove the jars and allow them to seal. Refrigerate any unsealed jars and use them within a few weeks; properly sealed jars can be labeled and stored in the pantry.

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.