Turkey Pot Pie

INGREDIENTS
FOR THE CRUST
1 1/2 c. (3 sticks) butter, cut into small pieces
3 3/4 c. cups all-purpose flour
1 1/2 tsp. kosher salt
2 tbsp. granulated sugar
1 1/2 tbsp. apple cider vinegar, chilled
6 tbsp. ice water, plus more if needed
FOR THE FILLING
3 tbsp. butter, plus more for greasing baking dish
1 medium onion, finely diced
2 medium carrots, peeled and medium diced
4 cloves garlic, minced
3 tbsp. all-purpose flour
3/4 c. white wine
1 1/3 c. heavy cream, plus 2 tablespoons for brushing
2 1/2 c. shredded turkey meat
1 1/2 c. frozen peas
3 tbsp. freshly chopped parsley
3 sprigs thyme, stems removed
Kosher salt
Freshly ground black pepper
Flaky salt

Make crust: Place butter into freezer for 15 minutes before starting crust process. In a large food processor, pulse flour, salt, and sugar until combined. Add butter and pulse until pea-size and some slightly larger pieces form. With the machine running, add vinegar and 4 tablespoons ice water into feed tube, 1 tablespoon at a time, until dough just comes together and is moist but not wet and sticky or too crumbly (test by squeezing some with your fingers). If the dough is too crumbly and not coming together, add ice water, 1 teaspoon at a time, until it does.

Turn dough out onto a lightly floured surface and squeeze together. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a smooth disk, cover with plastic wrap, and refrigerate for at least 1 hour.

Make filling: Preheat oven to 375°. In a large, deep-sided skillet over medium heat, melt butter. Add onions and carrots and cook until softened, 5 minutes.

Add garlic, then stir in flour and cook until golden and beginning to bubble.

Gradually whisk in white wine. Bring mixture to a simmer and cook until the smell of alcohol is cooked out, about 3 minutes.

Slowly stream in heavy cream and continue to cook, stirring until mixture comes to a boil and thickens slightly, about 5 minutes.

Fold in shredded turkey, peas, parsley and thyme. Season mixture with salt and pepper. Let cool until ready to assemble.

To assemble: On a lightly floured surface, roll out one disk of dough into a large round about 1/4” thick. Place into a greased, shallow 9″ pie dish or deep skillet, trim edges to leave a 1″ overhang and then add cooled filling.

Roll out second disk of dough into a large round about 1/4” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with remaining heavy cream and sprinkle with flaky salt.

Bake pie until crust is golden and filling is bubbling, about 1 hour 15 minutes. If the edges of the pie start to darken faster than the rest of the pie, cover edges with foil.

Let pie cool for 15 minutes before serving.

Libby’s Famous Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pot Pie Soup

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups chicken stock/broth
1/2 tsp. dried thyme leaves or 1 tsp. fresh thyme leaves
2 medium russet baking potatoes diced (about 2 cups)
2 medium carrots sliced or diced (about 1 1/2 cups)
1 1/4 cup frozen peas
2 cups cooked chicken or turkey diced (about 1 large boneless breast)

In a large pot over medium heat, melt butter. Add flour and stir continuously, cooking for about 1 minute. Start adding the milk a bit at a time, stirring well until smooth before adding more. Once all the milk is added, pour in the chicken stock. Add the diced potatoes, carrots and thyme. Bring soup to a boil, then reduce heat and simmer until potatoes and carrots are tender, about 15-20 minutes, depending on the size of your dice.

Add frozen peas and cooked chicken or turkey. Cook over low heat an additional 10 minutes or so, to cook peas and warm chicken. Taste soup. Add salt and pepper to taste. You may also wish to add a bit more thyme, to taste.

Serve hot, topped with crumbled soda crackers or pie-pastry croutons (pie pastry, cut into small squares or other shapes, then baked off and scattered on top of soup).

Indian Spiced Stew with Chicken and Potatoes

3 Tbsp vegetable oil
3 large skin-on/bone-in chicken breasts (or can use boneless)
Kosher salt and freshly ground pepper
1 small onion finely chopped
4 cloves garlic chopped
1 Tbsp finely grated ginger
2 Tbsp tomato paste
2 tsp garam masala
2 tsp ground cumin
2 tsp ground turmeric
1 1/2 tsp ground coriander
1/2 – 3/4 tsp cayennne pepper (depending on how spicy like it or you can omit)
3 cups low-sodium chicken broth (plus a bit more thinning, if necessary)
3/4 cup tomato purée
1/2 cup heavy cream (can use a lighter cream)
1/2 pound small Yukon Gold potatoes,sliced 1/4″ thick (or small fingerlings, sliced in half lengthwise)

Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and place skin side down in to the pan. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate.

To the same pot, add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, about 8–10 minutes.

Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.

Add chicken pieces, chicken broth, tomato purée, and cream to pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 1/2 hours. If using bone-in chicken, remove chicken to a plate and carefully remove chicken from the bone and discard skin and bones. Cut or pull chicken into bite-sized pieces. Return chicken pieces to the pot.

Add potatoes to the pot and cook, partially covered, until potatoes are fork-tender and sauce is thickened, 30-45 minutes. *Check and stir every so often to ensure the sauce hasn’t thickened to much and potatoes aren’t sticking to the bottom of the pot. If sauce is too thick, thin with a bit more chicken stock.

To serve, spoon stew into a shallow bowl and place a large dollop of yogurt on one side. Sprinkle with some fresh chopped mint, cilantro or parsley and serve with naan bread on the side. Alternately, spoon stew over some warm basmati rice.

Roasted Broccoli with Lemon and Parmesan

1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
1/4 cup extra-virgin olive oil
Kosher salt freshly ground pepper
2 teaspoons fresh lemon juice
1 teaspoon minced shallot
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve.

Source: Food and Wine

Caramelized Broccoli with Garlic

3 tablespoons extra-virgin olive oil
2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
1/2 cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes.

Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes.

Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes.

Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.

Source: Food and Wine

Ultra Crispy Potatoes with Parmesan

3 pounds russet potatoes, peeled and cut into 1 1/2- to 2-inch chunks
1/2 teaspoon baking soda
2 tablespoons kosher salt, or 1 tablespoon table salt
4 dried bay leaves, preferably Turkish
1 tablespoon whole black peppercorns
6 whole garlic cloves, peeled and lightly crushed
3 to 4 thyme or rosemary sprigs, or a mix
3 tablespoons unsalted butter, melted
2 ounces finely grated Parmesan (about 1 cup)
Kosher salt and freshly ground black pepper

Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.

Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher’s twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.

Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.

Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)

Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don’t allow the potatoes to cook beyond a deep gold, or they will turn bitter.)

Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

Super Crispy Potatoes

Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Extra Crispy Potatoes

4 1/2 pounds (2kg) russet potatoes (see note), rinsed, peeled if desired, and cut into 2-inch chunks
Kosher salt
1 tablespoon (15ml) white vinegar
1/4 cup (60ml) duck fat (see note)
Freshly ground black pepper
12 sprigs thyme

Adjust oven racks to lower and upper positions and preheat oven to 500°F (260°C). Place potatoes in a large saucepot and cover with cold water by 1 inch. Add 2 tablespoons (28g) salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.

Add fat to bowl with potatoes. Season with pepper and more salt to taste, then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between 2 heavy rimmed baking sheets. Spread thyme sprigs over potatoes.

Transfer baking sheets to oven and roast until bottoms of potatoes are crisp and golden brown, about 20 minutes total, swapping trays top for bottom and rotating them once halfway through roasting. Using a thin metal spatula, flip potatoes and roast until second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs and serve.

Cauliflower Korma with Blackened Raisins

2 large heads cauliflower, broken into ?bite-size florets?Canola oil? 2
2 1/2 teaspoons kosher salt, divided, plus more to taste?
2 large yellow onions,?thinly sliced?
6 garlic cloves, grated?
1 (2 1/2-inch) piece fresh ginger, peeled and grated?
2 teaspoons garam masala?
1 teaspoon freshly ground ?black pepper?
Pinch of ground cardamom?
Pinch of cayenne pepper?
1 cup ground almonds?
2 tablespoons honey?
2 cups plain whole-milk Greek yogurt?
3/4 cup whole milk?
1/2 cup raisins?
1/2 cup sliced almonds?

Heat oven to 350°F. Toss cauliflower with 1/4 cup oil and ?1 teaspoon salt. Arrange in a single layer on 2 aluminum foil–lined rimmed baking sheets. Roast cauliflower until tender and browned, 30 to 40 minutes. ?

Meanwhile, heat 3 tablespoons oil in a large skillet over medium. Add onions and cook, stirring often, until softened and lightly caramelized, 12 to 15 minutes. Add garlic and ginger and cook, stirring often, until fragrant. Stir in garam masala, black pepper, cardamom, and cayenne. Add ground almonds, honey, and 1 1/2 teaspoons salt. Cook, stirring, until almonds cling to onions, about 3 minutes. Stir in yogurt and reduce heat to low. Simmer until sauce is thickened and a rich golden color, about 10 minutes. Add milk and cook, stirring, until the sauce is smooth and coats the back of a spoon. Season to taste with salt and remove from heat. ?Heat oven to 350°F. Toss cauliflower with 1/4 cup oil and ?1 teaspoon salt. Arrange in a single layer on 2 aluminum foil–lined rimmed baking sheets. Roast cauliflower until tender and browned, 30 to 40 minutes. ?

Heat a small frying pan over medium. Add raisins and sliced almonds; cook, shaking pan to keep raisins and almonds moving, until raisins start to blacken and puff up and almonds are golden brown, about 2 minutes.?

Spoon sauce onto a platter. Top with cauliflower, and sprinkle with raisins and almonds.?

Cauliflower, Potato, and Pea Curry

1/4 cup cooking oil
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red-pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
1 cup canned crushed tomatoes in thick puree
1/2 cup chopped cilantro
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas

In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.

Variation: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.

Baked Shells with Cauliflower and Taleggio

Salt
1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced 2 teaspoons minced rosemary
Freshly ground pepper
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
1/2 pound Taleggio cheese—rind discarded, cheese cubed
1 pound large shells, such as conchiglioni
1/4 cup dry bread crumbs

Preheat the oven to 450°. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, 5 minutes. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain and pat dry; keep the cooking water hot.

In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, about 3 minutes. Add the cauliflower and cook over moderate heat, stirring occasionally, until browned in spots, about 8 minutes. Add the wine and boil until evaporated. Remove the skillet from the heat and stir in the cream, 1 cup of the Parmigiano and the Taleggio.

Return the water to a boil and add the pasta. Cook until al dente. Drain the pasta and return it to the pot. Scrape the cauliflower and cheese sauce into the pasta and toss well. Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs. Top with the remaining pasta, 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano.

Bake the pasta for about 20 minutes, until the sauce is bubbling and the top is golden and crisp. Let stand for 10 minutes before serving.

Make Ahead: The unbaked assembled pasta dish can be refrigerated overnight. Return the pasta to room temperature before baking.

Rigatoni with Cauliflower and Prosciutto

3 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, thinly sliced
1 cup heavy cream
Kosher salt and freshly ground pepper
3/4 pound rigatoni
One 1 3/4-pound head of cauliflower, cut into 1-inch florets
1 cup panko (Japanese bread crumbs)
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons

Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.

Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.

Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.

Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.

Cauliflower Gratin with Manchego and Almond Sauce

3/4 cup half-and-half 4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
One 2-pound head of cauliflower, cut into 1 1/2-inch florets
1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3 1/2 ounces), such as Gouda
1 medium onion, finely chopped
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.

In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.

Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.

Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.

Note: The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking.

Smothered Cauliflower with Eggs

One 10-ounce head of cauliflower—leaves removed, head cut into slabs
1/2 cup all-purpose flour
1/4 cup extra-virgin olive oil
1 pound yellow tomatoes, cored and finely chopped (3 cups)
1/4 teaspoon crushed red pepper
1/2 teaspoon finely grated lemon zest
Salt
2 tablespoons sliced almonds
4 large eggs Marjoram leaves and herb flowers (optional), for garnish
Crusty bread, for serving

In a large saucepan of boiling salted water, cook the cauliflower until crisp-tender, 3 minutes. Drain and pat dry. Transfer to a bowl and toss with the flour, tapping off the excess.

Step 2
In a large, deep skillet, heat the oil until shimmering. Add the cauliflower and cook over moderately high heat, turning, until browned. Add the tomatoes, crushed red pepper and lemon zest to the skillet and season with salt. Cook over moderate heat until the tomatoes have broken down, 5 minutes.

Meanwhile, toast the almonds in a small, dry skillet over moderate heat, stirring, until lightly browned, 5 minutes. Let cool.

Using a spoon, make 4 wells in the tomato sauce. Crack the eggs into the wells, cover and cook over moderately low heat until the eggs are just set, 3 minutes. Garnish the eggs with the almonds, marjoram leaves and flowers and serve right away with crusty bread.

Cauliflower Cheddar Casserole

4 cups cauliflower florets (from 1 medium head cauliflower)
8 ounces sour cream
1 cup coarsely grated mild white cheddar cheese
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon red pepper flakes

Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.

Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes. Drain in a colander.

In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.

Cauliflower (or Anything) Curry

1 onion, chopped
3 small plum tomatoes?
3 large garlic cloves?
One 2-inch piece of ginger, peeled and chopped?
1/4 cup coconut oil?
2 teaspoons garam masala
1 teaspoon ground turmeric? 1
1 head of cauliflower (1 1/2 pounds), cut into florets?
1 long Indian green chile or Thai bird chile, sliced, plus more for serving?
Kosher salt
Pepper?
Steamed basmati rice, plain yogurt, and lime pickle, for serving?

In a food processor, pulse the onion, tomatoes, garlic, and ginger until a paste forms. In a large, deep skillet, heat the oil. Add the onion paste, and cook over moderately high heat, ?stirring often, until the paste is thickened, about 10 minutes. ?
Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute. Add the cauliflower, chile, and 2 cups of water. Season generously with salt and pepper, and bring to a boil. Cover and cook over moderately low heat until the cauliflower is just tender, about 10 minutes. Serve with rice, yogurt, lime pickle, and sliced chiles.?

Note: swap in green beans, eggplant, carrots, potatoes or a mix for the cauliflower

Sheet Pan Sausage with Grapes an Onions

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.

After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.

Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.

Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.

Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

Note:

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Sheet Pan Sausage and Butternut Squash

1 (2-pound) butternut squash, peeled, halved lengthwise and seeded
1 pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cup parsley leaves
1 tablespoon freshly squeezed lemon juice, plus more as desired
Flaky salt, as desired

Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into ½-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.

When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.

In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Tip
The squash and sausage can be roasted 3 days in advance. Reheat in a low oven before serving.

Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.

One-Pot Chicken and Rice

1/4 cup ghee (or use unsalted butter)
1 large yellow onion, peeled, halved and thinly sliced
6 green cardamom pods, crushed
3 whole star anise
1 1/4 teaspoons kosher salt, divided
6 garlic cloves, finely chopped
1 1/2 teaspoons turmeric powder
1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
2 1/4 cups low-sodium chicken stock
1 1/2 cups basmati rice
1/4 cup chopped dried apricots
1/4 cup sliced raw almonds, toasted
1/4 cup chopped cilantro leaves

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.