Herbed White Bean Stew with Sausage

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Angel Corn Casserole

Ingredients send grocery list
2 (16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
2 large eggs
2 cups heavy cream
2 tablespoons brown sugar
2 tablespoons snipped fresh chives, plus more for optional garnish
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) unsalted butter, melted
1 cup plus a heaping 1/3 cup crumbled Ritz crackers, divided
Salt and lots of freshly ground black pepper, to taste

Preheat oven to 350°F. Lightly butter a large 9×13-inch casserole dish.
If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob.

Beat the egg, cream, and brown sugar in a large bowl until just blended. Stir in chives and nutmeg. Season to taste with salt and pepper. Stir in corn kernels.

Combine 1 cup of the crumbled Ritz crackers with 6 tablespoons of the melted butter. Add to the corn mixture. Stir until combined. Pour into the casserole dish.

Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter.

Sprinkle buttered crumbs over the top of the pudding.

Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes.

Optional: Garnish with more snipped fresh chives.

Greek Lentil Soup

1 pound lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeño pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1 1/2 teaspoons cumin seeds
2 1/2 teaspoons dried oregano
2 bay leaves
2 medium potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 large garlic cloves, finely chopped
2 teaspoons kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/3 cup fresh lemon juice
2 lemons

In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

Winter Vegetable Stew

3 tablespoons olive oil, plus more for serving
1/2 onion, sliced thin
3 cloves garlic, smashed
1 bulb fennel, chopped
1 bunch kale, chopped into bite sized pieces
2 leeks, chopped
1 large carrot, diced small
salt and freshly ground pepper
1 small napa cabbage, sliced thin
2 to 3 cups cooked Rancho Gordo Cassoulet beans with some broth

In a large pot, heat the olive over medium heat until shimmering, 2 to 3 minutes. Add the onion, garlic, fennel, kale, leeks, and carrot. Salt lightly and stir. Allow them to cook for about 10 minutes until they’re soft but not quite done. Add the cabbage and cook for another 5 minutes.

Add water to barely cover the mixture, about 5 or 6 cups, depending on the pot you’re using and the state of the vegetables. Bring to a boil over high heat and then reduce to a gentle simmer over medium to medium-low heat for 10 to 15 minutes until vegetables are cooked through.

Add the beans and adjust the salt. Add a generous amount of pepper and bring back to a simmer.

Ladle into large bowls and drizzle each serving with extra-virgin olive oil.

Cauliflower Cheese Soup

2 tablespoons olive oil or vegetable oil
2 cups (10 ounces) diced onion, 1 large
1 teaspoon kosher salt, divided
4 cups (16 ounces) cauliflower florets, 1 medium
2 cups (16 ounces) low-sodium chicken broth or vegetable broth
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, warmed
1/2 cup dark beer, such as Guinness
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
2 cups (8 ounces) grated sharp cheddar cheese

In a 5-quart stock pot over medium heat, heat the olive oil until shimmering. Add the onion and ½ teaspoon salt, stir and cook until the onion turns slightly golden, about 10 minutes. Add the cauliflower, stir everything together to coat with the oil, cook for an additional 3 to 4 minutes, add the broth and bring to a boil. Reduce the heat to medium-low so the liquid is just simmering. Cover the pot and cook until the cauliflower is fork-tender, 7 to 10 minutes.

While the cauliflower cooks, in a small saucepan over medium-high heat, melt the butter until foaming. Sprinkle the flour over the melted butter and whisk until smooth, forming a roux. Reduce the heat and continue to whisk until the roux turns golden brown, about 7 minutes. Add the warmed milk in a stream, whisking until thick and smooth. Add the beer, whisking until smooth, and bring to a simmer, warming just until the bubbles have dispersed, 2 to 3 minutes.

Using a rubber spatula, scrape the beer sauce into the soup and stir until smooth. Add the remaining ½ teaspoon salt, the thyme, Worcestershire, mustard, black pepper and cheese. Stir and heat until a silky cheese soup surrounds the cauliflower, 3 to 4 minutes. Serve hot.

Pork Chops and Cabbage with Mustard Cream Sauce

4 thin center-cut boneless pork chops (about 1 pound total)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup finely diced onion (about 1/2 large onion) is
4 cups rough chopped green cabbage (about 1 pound)
1 tablespoon butter (optional)
3/4 cup heavy whipping cream
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon white pepper, or to taste
Chopped fresh parsley, for garnish

Pat the pork chops dry and season with salt and pepper.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.

Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.

Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine

Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.

Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

Classic Cauliflower Cheese

1 medium to large cauliflower
Olive oil
Salt and Pepper
Cheese Sauce:
4 Tbsp butter salted or unsalted
3-4 Tbsp all purpose flour *see Notes
1 cup milk at least 2% b.f.
1 cup whipping cream 35% b.f. ** see Notes
2 cups aged cheddar cheese grated, well packed
Pinch nutmeg grated or powdered
Salt and freshly ground pepper to taste

Preheat oven to 425F.

Prepare and roast the cauliflower: Remove the stem leaves and core from the cauliflower and break off the florets into large chunks. (Not sure how to cut the cauliflower? Try my easy method details in the Cook’s Noes above). If you like, you can cut away most of the stalks and just use the florets or use it stalks and all. Cut the florets into bite-sized pieces, but not too small.

Place the cauliflower in a large bowl. Drizzle with olive oil and season with salt and pepper. Scatter onto a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender (test with a knife) and golden in spots. Remove from the oven, set aside and REDUCE THE OVEN TEMPERATURE TO 400F.
Prepare the cheese sauce: Measure out your milk and cream in a 2-cup measuring cup and set aside. Grate your cheese and have ready.

In a large saucepan (you’ll be adding the cauliflower to it later, so make sure it’s big enough), melt the butter oven medium heat.

Add the flour and cook, stirring constantly for 2-3 minutes, or as long as you feel you can without letting it scorch.

Reduce the heat under the pan to medium-low. Pour in a small amount of the cream/milk and whisk until a smooth paste forms.

Add the remaining milk a bit at a time and whisk until smooth, until all the milk has been added. Cook sauce over medium-low heat and whisking regularly, until the sauce noticeably thickens.

Remove the pot from the heat and stir in the grated cheese. Let stand without stirring for about 2 minutes, then stir together. The cheese should have all melted in to the sauce. If by chance it hasn’t, you can return the pot to the burner over low heat to finish the melting.

Add the nutmeg and stir in. Taste the sauce and add salt and freshly ground pepper, as needed.

Add the roasted cauliflower to the pot with the cheese sauce and stir to completely coat the cauliflower. Spoon the cauliflower cheese mixture into a baking dish large enough to hold it all. Place the baking dish onto a baking sheet (to catch any bubble overs).

Place into the preheated 400F and bake for 25-30 minutes, or until bubbly and deep golden on top. Let stand a few minutes before serving, to allow the sauce to set up a bit.

Notes: If using heavy cream, you should be good with 3 Tbsp of flour. If using a lighter cream, whole milk or you’re using cream, but want a thicker sauce, go with the 4 Tbsp of flour.
** Heavy whipping cream will produce the best results, but if you prefer, you could use a lighter cream, such as table cream (18% b.f) or half and half cream (10% b.f.)

Roast the cauliflower just until tender with just a few golden spots. Test it with a knife to be sure it’s tender, then remove. You don’t want to roast all of the moisture out of it.

Add the milk/cream mixture in small increments (a scant 1/4 cup-ish at a time), to ensure a smooth sauce.

Be sure to properly season your dish, starting with seasoning the cauliflower before roasting and ending with tasting and seasoning the cheese sauce at the end of cooking it on the stove-top, to really bring out the flavours.

Turning off the heat under your pot (or removing it from the burner if you have an electric stovetop) immediately after adding the cheese helps to ensure a smooth and creamy sauce, as the cheese is allowed to melt slowly from the residual heat in the sauce.

Crispy Brussels Sprouts and Gnocchi

1 pound brussels sprouts
1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
1/2 teaspoon honey
Freshly grated Parmesan, for serving

Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with ½ teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Sweet Potatoes with Tahini Butter

2 1/2 pounds sweet potatoes of any color (about 4 medium), washed
6 tablespoons unsalted butter (3/4 stick), at room temperature
1/4 cup well-stirred tahini
2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 clove garlic, finely grated or pounded smooth with a pinch of salt
Salt and freshly ground black pepper
2 tablespoons white sesame seeds
Flaky sea salt, for serving

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)

Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will — just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.

Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They’ll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They’ll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.

When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

Crispy Spiced Cauliflower Steaks

1/2 of 1 cinnamon stick, broken up
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
4 cloves
Large pinch of ground cayenne
2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, plus additional, as needed
1 1/3 cups brown- or white-rice flour (about 7 1/3 ounces)
2/3 cup tapioca flour (about 3 2/3 ounces)
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup freshly squeezed lemon juice (from 1 large lemon), plus additional lemon wedges, for serving
1 tablespoon grated fresh turmeric (or 1/2 teaspoon ground turmeric)
2 small heads cauliflower (about 1 pound each), leaves removed, cut from top to core into 1/2-inch-thick slices
1 1/2 to 2 cups coconut oil
1 cup Greek yogurt, for serving (optional)
2 tablespoons roughly chopped cilantro leaves and tender stems, for serving (optional)

Line a baking sheet with a wire rack or paper towels, and set aside.

Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.

In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don’t worry about overmixing.

Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.

Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.

Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it’s sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don’t overcrowd the pan — the steaks should never touch.

Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.

Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.

Pasta with Cauliflower and Cream

Kosher salt and black pepper
8 ounces rigatoni, ziti or campanelle
6 tablespoons olive oil
3/4 cup fresh coarse or panko bread crumbs
1/2 cup finely grated pecorino cheese, plus more for serving
1 large shallot, finely chopped
1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick (it’s O.K. if it crumbles)
1 cup heavy cream
1 tablespoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped chives
Red-pepper flakes (optional)

Variations: cooked bacon, leafy greens

Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they’re evenly toasted and golden brown, 4 to 6 minutes. Add ¼ cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.

Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.

Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.

Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining ¼ cup pecorino and ¾ cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it’s thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.

Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.

Southern Macaroni and Cheese

Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 20 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and ½ cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Notes: Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

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.

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.

Heirloom Beans and Cream

2 cups mixed dried heirloom beans, soaked overnight
2 quarts chicken stock or low-sodium chicken broth
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1/2 cup heavy cream
Flaky sea salt
Olive oil (for serving)

Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1–1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.

Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.

Do Ahead: Beans can be cooked 3 days ahead. Let cool; cover and chill.

Southern Chicken Casserole

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
1/4 cup all-purpose flour
1 1/2 cups milk
Salt and freshly ground pepper
Tabasco
1/2 cup mayonnaise
4 cups shredded rotisserie chicken
1/2 cup finely chopped pimentos (from a 4-ounce jar)
1 sleeve Ritz crackers, crushed (4 ounces)

Preheat the oven to 350°. In a large saucepan, melt the butter in the oil. Add the onion, bell pepper and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Add the milk and whisk until combined. Simmer until thickened, about 3 minutes. Season the mixture with salt, pepper and Tabasco. Remove from the heat and stir in the mayonnaise, chicken and pimentos.

Transfer the chicken mixture to a 1 1/2-quart shallow baking dish. Scatter the crushed crackers on top. Bake for about 45 minutes, until the casserole is golden and bubbling. Let rest for 15 minutes before serving.

Pull-Apart Pepperoni Knots

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces sliced pepperoni, cut into 1/4-inch squares
Pinch red pepper flakes
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup chopped fresh parsley leaves
2 tablespoons minced fresh chives (optional)
1/2 cup grated Parmesan cheese, plus more for sprinkling
Flour for dusting
1 pound homemade or store-bought pizza dough (see note)
1/4 cup grated Pecorino Romano cheese
Homemade or store-bought pizza sauce for serving

Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.

On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.

Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.

When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.

English Roasties

1/4 cup extra-virgin olive oil
8 to 10 red potatoes (2 to 3 pounds total), preferably similar in size, peeled and cut into 2- to 3-inch chunks
2 tablespoons flour
2 to 3 fresh rosemary sprigs (optional; okay to substitute dried rosemary)
3 to 4 chopped cloves garlic (optional)
Flaky sea salt, such as Maldon

Preheat oven to 400 degrees with the rack in the middle. Add the oil to a rimmed sheet pan (13-by-18-inches) and place it in the oven.

Meanwhile, bring a large pot of water to a boil. Add the potatoes and boil until softened, 4 to 5 minutes. Drain the potatoes in a colander and sprinkle with the flour. Shake the colander to distribute the flour evenly.

Carefully remove the pan with the hot oil from the oven. Spread the potatoes out in a single layer in the hot pan. The potatoes should sizzle upon making contact with the hot oil. Return the baking sheet to the oven and roast the potatoes for about 1 hour, until golden brown. Every 15 to 20 minutes, flip the potato pieces, ensuring that all sides brown evenly. About 45 minutes into cooking, sprinkle the potatoes with the rosemary and/or the garlic, if using. Transfer to a cooling rack and generously season with the salt and serve.

Sheet Pan Pork Loin with Maple, Butternut Squash, and Potatoes

Ingredients send grocery list
1 tablespoon olive oil
4 tablespoons balsamic vinegar
4 tablespoons maple syrup
2 tablespoons Dijon mustard
3 garlic cloves, crushed
2 tablespoons fresh rosemary, or 1 tablespoon dried
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 cup white wine
2 1/2 pounds boneless pork loin roast or tenderloin
2 cups peeled, cubed butternut squash
1 pound baby potatoes, scrubbed clean and dried
Olive oil, salt, and pepper, as needed

Preheat oven to 350°F. Prepare a sheet pan by lining it with foil.

In a small bowl, mix together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, white wine, salt, and pepper.

Optional step: Brown the pork roast in a pan with some olive oil. Deglaze the pan with an additional 1/2 cup of white wine. Pour the wine over the roast after placing it on the sheet pan.

Put the pork roast in the middle of the sheet pan and scatter the butternut squash cubes and potatoes around it.

Pour the balsamic mixture over the pork roast and the vegetables. Drizzle a little olive oil over the vegetables and season with salt and pepper as desired.

Bake for 30-40 minutes or until the internal temperature of the pork reaches 145°F. The vegetables should be cooked through at this point. If the veggies need more time, increase the oven temperature to 425 degrees and put the tray back in the oven to continue cooking while the pork rests.

Remove from oven and let the pork rest for 10-15 minutes before carving. Serve with vegetables and pan juices.

Chipotle-Maple Sweet Potato Mash

4 large sweet potatoes (2 1/2 to 3 pounds)
1 cup milk
1 chipotle pepper in adobo
1/4 cup maple syrup
1/2 cup sour cream
4 tablespoons softened butter
1/2 teaspoon salt
1/2 teaspoon pepper

Wash sweet potatoes and fork prick all sides. Microwave until cooked through. Once cooled enough, remove the skins. Then put the cooked sweet potatoes in a large bowl.

In a food processor or using an immersion blender (my choice) pulse the milk and chipotle together. In a saucepan bring the milk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter, and salt and pepper to the milk mixture.

Pour the milk mixture over the cooked sweet potatoes and again use the immersion blender or a hand mixer to mix the ingredients together.