Turkey a la King

4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups turkey or chicken stock, low-sodium if store-bought
1 1/2 cups chopped cooked turkey
1/2 cup heavy cream
1 cup frozen peas
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper to taste
Finely chopped parsley

Make a roux. In a small saucepan set over medium heat, melt the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.

Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.

Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.

Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, garnished with the parsley.

Miso Glazed Root Vegetables

1 pound carrots, scrubbed and cut into large chunks
8 medium beets, peeled cut into thin wedges
1 large red onion, peeled and cut into wedges
(you could also use parsnips, turnips, radishes, butternut squash, acorn squash, or pumpkin––whatever the fall harvest has in store)
Olive Oil
Salt and pepper
3 tablespoons butter
2 cloves garlic, sliced
2 tablespoons miso paste
2 tablespoons mirin
1 tablespoon maple syrup
1/4 teaspoon cinnamon
1 scallion, chopped (optional)
Instructions

Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Roast the veggies in the oven for 45 minutes, until crisp on the outside.
In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.

Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!

Bourbon Gravy

4 tablespoons
(1/2 stick) unsalted butter
1/2 cup all-purpose flour
3 to 4 cups turkey broth
kosher salt and black pepper
turkey roasting pan and its contents, from the Cider-Glazed Turkey
1/2 cup bourbon or dry white wine

Make the gravy base: Melt the butter in a large saucepan over medium-high heat. Add the flour and cook, whisking, until smooth and golden brown, 4 to 5 minutes. Whisk in 3 cups of the broth, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until thickened, 1 to 2 minutes.

Discard the vegetables from the reserved roasting pan and strain the pan drippings into a large measuring cup or bowl. You should have about 1½ cups of liquid. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.)

Place the empty roasting pan across 2 burners. Add the bourbon and cook over medium-high heat, scraping up the bits stuck to the pan, for 1 minute. Add to the gravy base in the saucepan, along with the strained drippings, and cook until warmed through, 2 to 3 minutes.

Strain, if desired, and adjust the consistency with additional broth if necessary before serving.

Cider Glazed Turkey

4 cups apple cider
2 tablespoons cider vinegar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
kosher salt and black pepper
4 stalks celery, halved crosswise
4 carrots, peeled and halved crosswise
2 medium onions, peeled and halved
1 12-pound turkey—thawed if frozen, giblets discarded, and patted dry
1 tart apple (such as Granny Smith or Pink Lady), halved
8 sprigs fresh thyme 8 sprigs fresh sage

Heat oven to 375° F. Make the cider glaze: In a large skillet, boil the cider until reduced to about ¾ cup, 25 to 30 minutes. Add the vinegar, 2 tablespoons of the butter, 1 teaspoon salt, and ½ teaspoon pepper and stir until the butter has melted.

Meanwhile, in a large roasting pan, scatter the celery, carrots, and onions; add 1 cup water. Season the turkey cavity with 1/2 teaspoon each salt and pepper and stuff with the apple, thyme, and sage. Tie the legs together with twine and tuck the wings underneath the body. Place the turkey on top of the vegetables, rub with the remaining 2 tablespoons of butter, and season with 2 teaspoons salt.

Roast the turkey, basting every 30 minutes with the pan juices, for 2 hours. Continue roasting, basting every 15 minutes with the cider glaze, until a thermometer inserted into the thickest part of a thigh registers 165° F, 30 to 60 minutes more. (Tent the bird loosely with foil if it browns too quickly; add 1 cup water to the pan if the vegetables begin to scorch.)

Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, tent loosely with foil, and let rest for at least 30 minutes and up to 1 hour before carving. Reserve the pan and its contents for Bourbon Gravy.

Maple and Cider Glazed Sweet Potatoes

3 pounds sweet potatoes, peeled and sliced 1/3-inch-thick
2/3 cup maple syrup
2 tablespoons cider vinegar
1 teaspoon kosher salt
Freshly ground black pepper, to taste
3 tablespoons salted butter, cut into small pieces, plus more for the pan
1/2 cup chopped pecans

Preheat your oven to 400°. Lightly grease a 9×13-inch baking pan and arrange the potatoes in it. In a small bowl, stir together the maple syrup, vinegar, salt, and pepper. Pour over the potatoes; then sprinkle the butter pieces evenly over all. Cover the pan with foil and bake 25 minutes.

Uncover the pan and baste the potatoes generously with the liquid. Cook, uncovered, basting thoroughly every 15 minutes, for 45 minutes longer. Sprinkle the pecans over all and baste one more time; then bake until the potatoes are shiny, glazed, and lightly browned, 15 to 20 minutes more. Serve hot.

Cider Glazed Sweet Potatoes with Cranberries and Scallions

INGREDIENTS

3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
1 1/2 cups apple cider or apple juice
1/3 cup (packed) golden brown sugar
5 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup finely chopped green onions

Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes.

Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl.

Sprinkle with green onions.

Sweet Patatas Bravas

2 pounds sweet potatoes
3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt (I use Morton’s)
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 1/2 tablespoons hot sauce
1 1/2 teaspoons smoked paprika
1/3 cup mayonnaise
1 large garlic clove (or 2 small), minced

Preheat the oven to 425 degrees F.

Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray, then toss with 2 tablespoons olive oil and the salt. Roast—stirring the potatoes halfway through—until they’re just tender and beginning to brown, about 24 minutes.

Meanwhile, mix the tomato paste, sherry vinegar, hot sauce, and smoked paprika in a bowl.

In another bowl, mix the mayonnaise, garlic, and remaining 1 tablespoon olive oil. (Both sauces can be prepared days in advance, then refrigerated!)

When the potatoes are done, let them hang out for about 10 minutes. Drizzle with the tomato dressing and gently toss. Transfer to a platter and zigzag with the garlicky mayo. Serve warm.

Lemon Green Beans with Almond Breadcrumbs

1/2 cup blanched and slivered almonds
6 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1/2 cup breadcrumbs
Zest and juice of 1 lemon
2 tablespoons finely chopped flat-leaf parsley
Flaky sea salt
Pepper
1 1/2 pounds green beans, trimmed

Lightly toast almonds in a skillet over medium heat. Let cool, then transfer to a food processor and grind to the consistency of breadcrumbs.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add almonds, breadcrumbs, garlic, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley. Set aside.

Place lemon juice in a small bowl and slowly whisk in the remaining olive oil. Season to taste with salt and pepper. Set aside.

Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 5 minutes. Drain green beans, return to the pot, and toss with the lemon juice and olive oil vinaigrette.

To serve, arrange green beans on a platter, drizzling with vinaigrette left at the bottom of the pot. Sprinkle almond and breadcrumb mixture on top.

Sweet Potato Casserole with Marshmallows

6 pounds (2.8kg) moist sweet potatoes, such as ruby or garnet yams (about 6 large potatoes; see note above)
8 tablespoons unsalted butter (1 stick; 115g)
8 sprigs fresh thyme and/or sage
1 (4-inch) knob peeled fresh ginger, finely grated (about 1 tablespoon; 15g)
1/4 cup (60g) buttermilk or sour cream
Kosher salt
2 cups mini marshmallows (3 ounces; 90g)

Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a work surface. Working with one sheet at a time, place half of potatoes in center. Fold up foil and crimp edges to seal tightly. Repeat on second sheet with rest of potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300°F (149°C). Roast until a thin skewer inserted into potatoes goes in with no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle.

Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Add herb sprigs; herbs may cause brown butter to splatter at first, so take care. Swirl herbs in brown butter off-heat until frizzled. Set aside.

Peel sweet potatoes and discard skins. Add flesh to a large bowl or the bowl of a stand mixer. Beat with the whisk attachment or with a handheld mixer until smooth and fluffy, about 2 minutes. Strain brown butter into potatoes, discarding frizzled herbs. Beat in ginger, then beat in buttermilk or sour cream. Season to taste with salt.

When ready to finish dish, preheat oven to 375°F (190°C). Scrape potatoes into a 2-quart baking dish, smoothing surface with a rubber spatula. Bake until heated through, about 30 minutes. Increase oven temperature to 475°F (246°C) and top with mini marshmallows. Bake until marshmallows are melted and lightly browned, about 3 minutes (keep an eye on them, as they can brown and then burn very quickly). Serve.

Candied Yams (or Sweet Potatoes)

2 1/2 pounds (1.1kg) sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds
1 cup light brown sugar (about 7 ounces, lightly packed; 200g)
1/4 cup unsalted butter (2 ounces; 60g)
1/2 cup (120ml) water
1 tablespoon (12g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 tablespoon (15ml) apple cider vinegar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger

Making a proper syrup first keeps the syrup from separating in the oven.

In a 9- by 13-inch baking dish, arrange sweet potato rounds in an even layer, overlapping where necessary to fit them all. Set aside.

In a small saucepan, combine brown sugar, butter, water, and salt and bring to a boil, stirring often, until syrup registers 220°F (104°C) on an instant-read thermometer. Stir in cider vinegar, cinnamon, allspice, and ginger, then pour syrup all over potatoes, spooning it over them as necessary to wet them completely.

Cover baking dish with aluminum foil and place in a cold oven. Turn on oven to 250°F (120°C) and allow it to come up to temperature. Cook, stopping to flip and baste potatoes with syrup every 20 minutes, until tender throughout, about 1 hour 15 minutes. (Exact cooking time will depend on your oven, baking dish, and the size of your potatoes, so check frequently.)

Remove foil and continue to cook, flipping and basting potatoes occasionally, until they are very soft and glazed in a rich brown syrup, about 30 minutes longer. Let cool slightly, then serve

Shortbread

3/ 4 cup butter, at room temperature
1/ 2 cup powdered sugar
1/ 2 teaspoon vanilla
1 1/ 2 cups flour

Preheat oven to 325 degrees F. Grease pan lightly.

Cream butter until it’s light.

Beat in the powdered sugar, then the vanilla.

Finally, work in the flour. Knead dough on an unfloured board until smooth.

Firmly press dough into shortbread mould so that it comes up below the rope detail.

Poke all of the surface with a fork, and bake for 30-35 minutes or until lightly browned.

Let cool in pan for about 10 minutes. Loosen the edges with a plastic knife, and invert onto a cutting board. Cut into serving pieces while warm.

Almond Snowflake Cake

3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 tsp almond extract
1 tsp vanilla extract
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup ground almonds
3/4 cup milk
powdered sugar, for dusting

Preheat oven to 350° F. Grease and flour snowflake pan; set aside.

In a large bowl, beat butter and sugar on medium speed until light and fluffy.

Beat in the eggs one at a time; stir in almond and vanilla extracts.

In a small bowl, stir together flour, baking powder, salt and ground almonds.

Beat in the flour mixture alternately with milk, mixing just until incorporated.

Pour batter into prepared pan. Bake 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool 10 minutes in pan, then invert cake onto a wire rack. Cool completely.

Sprinkle with powdered sugar if desired.

Basic Chana Masala

Soak 160 grams who,e chickpeas overnight.
Boil until soft. Set aside.
Mash 300 grams tomato in a mixer. Set aside.
Heat 5 teaspoons ghee. Saute a medium sized chopoed onion and 1 teaspoon chopped green chili until brown.
Add 1 1/2 teaspoons ginger paste and 1 teaspoon garlic paste. Saute for 2-3 minutes.
Add tomato puree and pinch of tumeric. Saute until cooked through.
Add cooked chickpeas, 2 teaspoons channa masala, salt to taste, and about 200 mL water to get desired consistency. Simmer 5 minutes.
Garnish with cilantro and julienned ginger.
Serve hot with rice.

Basic Chana Dal Masala

Boil 200 grams chana dal in 800 mL water until tender. Set aside.
Fry 80 grams chopped onions in 40 grams oil until tender.
Add 100 grams chopped tomatoes and 15 grams chana dal masala. Stir for 4-5 minutes until it becomes paste.
Take 1 part of tge boiled dal and add to paste. Mix well, then add remaining dal.
Check seasonings, then simmer for five minutes.
Serve with rice or roti.

Crispy Sweet Potato Fries

1 large sweet potato (about 1 pound)
2 tablespoons potato starch or cornstarch
1/2 teaspoon kosher salt
3 tablespoons vegetable oil

Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.
Peel and cut the sweet potato: Peel the sweet potato and cut it into 1/4-inch-thick sticks or wedges.

Coat the potato in starch: Place the sweet potato in a large zip-top plastic bag, add the cornstarch and 1/2 teaspoon salt, and shake to combine. (Alternatively, place everything in a large bowl and toss together.)

Coat the potato in oil: Add the 3 tablespoons of oil to the bag or bowl and toss vigorously to coat.

Transfer to a baking sheet: Spread the coated sweet potato wedges out into a single layer on an ungreased baking sheet.

Roast: Roast 15 minutes. Using a flat spatula or turner, flip the sweet potatoes and continue to roast until the fries are tender on the inside and crispy on the outside, 5 to 10 minutes more.

Season and serve: Sprinkle with additional salt if desired before serving.

Scalloped Sweet Potatoes

Cooking spray or butter
2 cups heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 pounds sweet potatoes (about 4 to 5 medium), peeled and sliced into 1/4-inch thick rounds
1/2 cup shredded Gruyère cheese

Arrange a rack in the middle of the oven and heat to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray; set aside.

Place the cream, butter, garlic, and bay leaf in a small saucepan and bring to a simmer over low heat. Meanwhile, combine the thyme, nutmeg, salt, and pepper in a small bowl.

Evenly distribute about half of the potatoes over the bottom of the baking dish. Sprinkle with half of the salt and herb mixture. Add the remaining potatoes in an even layer. Sprinkle with the remaining seasoning.

Remove the bay leaf from the cream and discard. Pour the cream and garlic over the potatoes. Push down to submerge them as much as possible. The potatoes won’t be fully submerged — that’s okay. Cover tightly with aluminum foil.

Bake for 15 minutes. Uncover and bake until the sweet potatoes are tender, about 15 minutes more. Remove the baking dish from the oven. Turn on the oven’s broiler. Sprinkle the cheese over the top of the potatoes. Broil until the cheese is melted and the top is lightly browned, 3 to 5 minutes. Let the sweet potatoes cool for about 10 minutes before serving.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Hot Honey Caramel Sweet Potatoes

2 pounds sweet potatoes, peeled and chopped into large chunks
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar
1/2 cup honey
1 jalapeño pepper, thinly sliced (keep the seeds in!)

Preheat the oven to 425 degrees F. Place the sweet potatoes in a baking dish or on a baking sheet in a single layer. I like to chop my sweet potatoes a bit larger here – like 1 1/2 to 2 inch chunks. If you chop yours smaller, make sure to roast for a shorter period of time.

Drizzle the potatoes with the melted butter, sprinkle with salt and pepper and sprinkle on the brown sugar. Toss and stir so all of the pieces are coated. Roasted the potatoes for 20 minutes. Remove the dish from the oven and gently flip the potatoes, roasting again for 20 minutes. The potatoes should be tender, caramely and charred in some places.

Heat the honey and the jalapeños in a saucepan over medium-low heat. Let the honey come to a light simmer then turn off the honey. Let it sit for 5 minutes. Strain the honey through a fine mesh sieve to remove the peppers and the seeds.

When the sweet potatoes are golden and caramely and delicious, remove them from the oven and drizzle them with the honey to serve. Serve immediately!

Garlic Parmesan Roasted Sweet Potatoes

3 medium sweet potatoes (about 2 pounds total), cut into 1 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 cup finely grated Parmesan cheese, divided

Arrange a rack in the middle of the oven and heat to 425°F.

Place the potatoes, oil, salt, and pepper in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and spread into a single layer. Roast for 15 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.

Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the potatoes with the garlic and half of the cheese and stir to coat well. Sprinkle the remaining cheese over the potatoes. Broil until the cheese is soft and melted, 1 to 2 minutes.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Candied Sweet Potatoes

4 pounds sweet potatoes (about 5 medium), peeled
1/2 cup unsweetened pineapple juice
4 tablespoons unsalted butter
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt

Cut the potatoes in half crosswise. Cut each half into quarters.

Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium heat, then simmer, reducing the heat as needed, until the potatoes are barely fork-tender, 3 to 5 minutes. Drain the potatoes and set aside.

Meanwhile, combine the pineapple juice, butter, sugar, cinnamon, nutmeg, and salt in a wide, high-sided skillet over medium-high heat. Stir continuously to dissolve the sugar. Bring to a boil, then add the potatoes. Cook, stirring occasionally, until the liquid is reduced and thickened to form a glaze over the potatoes, 10 to 12 minutes. Serve immediately.

Recipe Notes
Make ahead: The potatoes can be boiled up to 1 day in advance. Cool to room temperature, then store in an airtight container in the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.