Silver 75 from SaraBeth Post

I went to University in Louisville KY, a hot spot for Bourbon. For 4 years I worked at an amazing Bourbon bar and learned so much of the culture of whiskey and cocktails in general. My barware and recipes are inspired by the presentation of finely made craft cocktails.

1/2 oz Tequila – Lunazul
1 oz Elderflower Liquer
1/2 oz Lemon Juice
1/2 oz Simple Syrup
Champagne
Lemon garnish
Shake tequila, elderflower simple syrup and strain into glass. Top off with Champagne.

Succulent Potting Soil from Aisling Colleary

1 part compost or coco coir
1 part perlite
1 part horticultural sand

Succulents are drought-tolerant plants that require a fast-draining potting mix while only retaining a little moisture.

Shrimp and Artichoke Casserole from Cyd Rowley

This was my Mother’s go-to recipe whenever she was entertaining. As a kid I remember sneaking down after guests were served to see if there was any left that I could grab and run to my room to eat.

3 Tbs butter | 3 Tbs flour
1 cup milk | 1 cup cream or Greek yogurt
1/2 cup shredded parmesan | 1/2 cup shredded cheddar
1/2 tsp paprika | 1/2 tsp cayenne
1 1/2 tsp lemon juice | 3 Tbs cooking sherry
1 Tbs Worcestershire sauce | 1 Tbs ketchup
2 lbs raw, cleaned, deveined shrimp | 1 jar of artichoke hearts cut into pieces

Place the shrimp and artichoke pieces in the bottom of a 9” x 12” glass dish. Pour sauce made from remaining ingredients over the top and mix together gently. Top with bread crumbs or more parmesan if desired. Bake at 350 degrees uncovered for 30 mins.

Toasted Salted Pumpkin Seeds from Wendolyn Hammer

Toasting pumpkin seeds is something I have done every year since I was young. My sister and I would scrape out the seeds and wash out the pulp with water letting the seeds sink to the bottom and the pulp to the top. It’s a traditional New England fall activity.

1 tbs olive oil
2 cups hulled green pumpkin seeds

Heat oil in a skillet over moderate heat until hot but not smoking, then toast the seeds with salt and pepper, stirring constantly, until the seeds are puffed and beginning to pop. This takes about five minutes. Let cool.

Red Wine Apple Cider Sangria from Judith Monosson

1 bottle fruity red wine
1 1/2 cups apple cider
1/2 cup orange liqueur
2 apples, thinly sliced
4 cardamom pods, crushed
4 whole cloves, optional

Add all ingredients to a large pitcher and stir to combine. Cover pitcher and refrigerate overnight. Fill glasses with ice and pour sangria over. Garnish with cinnamon sticks, star anise, and apple slices.

Chicken Soup from Irina Okula

4 cups chicken broth
1 medium carrot, peeled and sliced
1 stalk celery, sliced
1/2 cup extra wide egg noodles, uncooked
1 cup shredded cooked chicken

Champorado from Reniel Del Rosario

4 cups water
1 cup sweet rice/glutinous rice
1/2 cup cocoa powder
1/2 cup sugar
canned, evaporated milk
dried, salted fish

Set aside 1/2 – 1 cup of water and dissolve cocoa powder in it. Boil rice with remaining water. Stir in cocoa powder mixture and sugar; reduce heat to medium and stir occasionally. Remove from heat when rice is cooked and you reach a consistency you like. Serve in bowls. Drizzle evaporated milk on top and add salted fish. 

Jamie’s Spicy Margarita
from Jamie Scherzer

2 oz tequila infused with hot peppers
1 lime
1/4 cup grapefruit juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sparkling water

Put all ingredients in a mixer with ice, shake, and pour!

Kale, Potato, and Chorizo Soup from Stuart White

2 cups kale, chopped with stems removed
1 lb White’s Farm dried Chorizo, diced
3 lbs Maine potatoes, coarsely chopped
water

Cover kale and potatoes with water. Bring to a boil, then lower heat and simmer until potatoes are
tender. Add dried chorizo, and simmer for 15-20 minutes, until chorizo has softened. Mix and serve with
homemade bread, and fresh churned butter.

Sara’s Grandma’s Pierogies from Sara Thompson

As a child every Easter and Christmas Eve morning I would wake to the smell of my mother’s house filled with the scent of fried onions. This signaled the tradition of my grandmother making pierogies. Pierogies were cheap and easy to eat through World War II when my grandmother, her mother, and her grandmother lived in Poland. Pierogies continued to be a staple for my grandmother when she came to American in 1959 and struggled to raise four children. Decades later whenever I visit my mother and grandmother, there’s always a platter of pierogies and links of kielbasa here or there.

5 lbs King Arthur flour | 2 eggs
2 tbs vegetable oil | 1/2 tsp salt
4 1/2 cups milk | 1 cup water
10 lbs potatoes | 28 oz cottage cheese
salt + pepper to taste | 3 tbs fried onion and butter
1 lb butter | 4 onions (diced)

Mix flour, eggs, oil, salt, milk, and water together by hand in a large bowl. The dough is done when the dough touches the back of the hand and doesn’t stick to the hand, but is somewhat sticky. In a pan, add diced onions and butter and caramelize. Put aside 3 tbs for the potato mixture. Bring a large pot of salted water to a boil. Peel and quarter potatoes. Boil the potatoes until soft. Drain and let cool. In a separate bowl mash the potatoes, add cheese, 3 tbs of fried onions, and mix. Add salt and pepper to taste. Clean a large surface area and lightly flour it. Quarter the dough and roll each quarter to ¼ inch thick. Cut circles in the dough (about 3in diameter). In one hand, hold the dough circle. In the other hand, take about a tablespoon of the potato mixture and put it on the center of the dough. Fold the dough in half, like a crescent shape, and crimp the opposing edges to trap the filling and seal the pierogi. Repeat until all the dough and filling is used. Bring a fresh large pot of water to a rapid boil. Add about 10-15 pierogies to the water. Do not let pierogies overlap. Pierogies will begin to float and become puffy. Remove. Rinse the finished pierogies with cold water so they don’t stick together. Top the pierogies with caramelized onions and serve.

Carrot Buffalo Worm Soup from Cat Manolis

2 tbs butter | 1 chopped large yellow onion
1 1/2 lbs carrots, peeled and diced | 2 1/2 cups chicken or veggie broth
2 tsp cumin seeds | 1 tbs honey
1 tsp lemon juice | 1/8 tsp ground allspice
1/2 cup plain yogurt | 1/2 cup buffalo worms

Melt butter in saucepan over medium-high heat. Add onion and carrots, sauté for 10 minutes. Add broth, bring to boil. Reduce heat, cover, and simmer until carrots are tender, about 20 minutes. Stir cumin seeds in small skillet over medium-high heat until fragrant, 4-5 minutes; cool. Crush cumin seeds with a mortar and pestle. Toast buffalo worms in a lightly-oiled pan for 1-2 minutes over medium heat until just browned. Remove soup from heat. Puree with immersion blender until smooth. Return to the same pan. Whisk in honey, lemon juice, and allspice. Season with salt and pepper. Ladle soup into bowls and top with yogurt, toasted cumin, and buffalo worms.

Recipe by Meghan Curry, www.bugvivant.com

Cold Brew Coffee from Emily Marie Millheim

It is very difficult to keep cool in my studio in the summer months. Salt Lake City reaches over 100F several days each summer! On those days I bring my favorite Cold Brew Coffee into the studio in the mornings.

3 tbs ground coffee
2 tbs coconut milk  or other creamer | 1/2 tsp stevia or other sweetener
Dash cinnamon | Dash ground cardamom 

1. Pour coffee into a French Press, and add enough water to fill the vessel to the top. Allow to sit in the fridge for 8-12 hours. 2. Fill an insulated mug with ice cubes and add coffee, sweetener, and spices. Stir frequently, and enjoy. 3. Pro tip: don’t drink this past 2pm if you’re an old lady like me, or you’ll be jittering in bed several hours later!

Chocolate Cookies from Eric Reeves

2 1/4 cups all-purpose flour | 1 tsp baking soda
1/2 tsp salt | 1 cup butter, softened
3/4 cup granulated sugar | 3/4 cup packed brown sugar
1 egg | 1 tsp vanilla
2 cups semisweet chocolate chips | 1 cup chopped nuts (optional)

1. Heat oven to 375F. In a small bowl, mix flour, baking soda, and salt; set aside. 2. In a large bowl, beat softened butter and sugars until fluffy. 3. Beat in eggs and vanilla until smooth. Stir in flour mixture until just blended (dough will be stiff). Stir in chocolate chips and nuts. 4. Drop dough by rounded tablespoonfuls on ungreased cookie sheets. 5. Bake 8-10 minutes or until light brown (centers will be soft). Cool completely before storing.

Even if You Don’t Like Kale from Marsha Leavitt

Cut the spine out of the kale and chop into small pieces. Measure 1/4 cup of good olive oil and 1/4 cup of seasoned rice vinegar. Whip together and pour over the kale. Mix this to cover all the kale with the oil. It will be shiny. This should sit for a minimum of 4 hours. It is fine to make a day ahead. This is what makes the kale tender. Before serving add lots (to taste) of feta cheese and dried cranberries. Or you can toast panko and garlic to add when served. Many kale haters have been converted.

Strawberry Shortcake from Beth Frey

2 pints strawberries, quartered | 3/4 cup + 2 tsp sugar
1 cup whipping cream | 3/4 tsp vanilla extract
8 sweet biscuits | 3 tbs unsalted butter, melted

Toss strawberries in a bowl with the 3/4 cup sugar. Let stand at room temperature for 2 hours, stirring occasionally. Combine cream with vanilla and the remaining 2 teaspoons sugar, and whip until thick but soft. Cover the bowl loosely and refrigerate. Halve the biscuits and brush the bottoms with melted butter. Spoon some strawberries with their juice and a dollop (or two) of whipped cream on each biscuit bottom. Cover with the biscuit tops at an angle. Serve immediately.

Recipe by Julee Rosso and Sheila Lukins, The New Basics Cookbook

Mimi’s Chocolate Layer Cake from Sally Prangley

My grandmother, Mimi, taught me how to knead bread and make a pie crust. She also taught me the meaning of kindness. My mother, on the other hand, was a terrible cook. When making this cake, my mom would simply dump everything together in one bowl and stir. And every time she wondered why the cake tasted and looked different when I made it!

1 1/2 cups flour | 1 tsp salt
1 tsp baking soda | 3/4 tsp baking powder
8 tbs butter, softened | 1 1/4 cups sugar
2 eggs | 1 tsp vanilla
3 squares melted baking chocolate | 1 cup milk

Preheat oven to 350 degrees. Grease/lightly flour 2 cake pans. Combine dry ingredients and set aside. In mixing bowl, cream softened butter and sugar together for about 2 minutes. Add eggs, one at a time, and vanilla. Add the melted chocolate. By hand, add the flour and milk in parts to the butter/chocolate mixture, alternating between the two. Pour into two greased cake pans, bake for about 25 minutes. Frost with your favorite flavor (hint: chocolate!).

Jamaican Ginger Jump from Hayne Bayless

A woman was selling this from her sidewalk stand in New Haven, CT. I loved it and asked her for the recipe, which she happily wrote down on a napkin. This is best reserved for those who really like ginger. It’s really strong.

1 lb grated ginger | 18 cups water
1 cup sugar | juice and zest of 1 lemon + lime

I’ve done the grating by hand, but it’s a lot of work –the food processor is so much faster. Simmer the grated ginger for 45 minutes, then remove from heat. Add the zests and sugar when the ginger-water has cooled to about 150F. Let the mix cool to room temperature, then strain the solids out.  Add the lemon and lime juices and stir well. Refrigerate.

Gluten-free Honey Oat Bread from Cynthia Eid

3 1/3 cups oat flour | 2 tbs yeast
1 1/2 cups warm water | 1/4 cup olive oil
1/4 cup + 2 tbs honey | 1/2 cup corn starch
1/2 cup rice flour | 2 tsp xanthan gum
1 tsp salt | 1/4 tsp cinnamon
4 eggs | gluten-free oats for topping

Combine yeast and water and let sit. Add the oil, honey, starch, rice flour, xanthan gum, and oat flour and beat until combined. Add the salt, cinnamon, and eggs. Beat until fluffy. Pour into a well-greased 10-inch loaf pan and allow to rise for about 45 minutes until doubled. Preheat the oven to 350F. Sprinkle the top of the risen loaf with oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting.

Ginger Limeade
from Peter Schilling

This refreshing drink is made with homemade ginger syrup, and freshly squeezed lime juice. The ginger syrup is made by slicing fresh ginger very thinly, adding an equal weight of white sugar, and water. This mixture is simmered until it reaches 220 degrees Fahrenheit, and strained.
Combine syrup, juice, and water to taste.

Shortbread Cookies from Corey Weiser-Vahey

1 cup butter | 2 cups flour
1 cup confectioner’s sugar | 1/2 tsp salt
grated orange zest (1 orange) | 1 tsp vanilla extract
3/4 cup slivered almonds | 3/4 cup chopped dried cranberries

Beat butter, sugar, salt, zest and vanilla until smooth. Gradually add flour until dough forms. Gently mix in extra ingredients. Form into a log in wax paper and refrigerate for at least 3 hours. This is a good place to shape log into shapes you want cookies cut. Triangles, squares and ovals, are good options. Preheat oven to 325F. Slice logs with a sharp knife 1/4 inch thick and place on ungreased cookies sheet. Bake until golden 20-25 minutes. Let cool and enjoy.

A Taste of South Africa
from Angelique Scott

Amarula is a delicious South African liquor made of sugar, cream, and fruit from the marula tree. I was introduced to this drink while visiting South Africa and it has become one of my favorites.

This creamy liquor tastes great on the rocks, with coffee or mixed in a cocktail!

Cinnamon Scones from Holly Goeckler

2 cups all purpose flour | 1/3 cup sugar
1 tbs baking powder | 2 tsp ground cinnamon
1/4 tsp sea salt | 4 oz unsalted butter
1 egg, beaten | 1 tsp vanilla extract
1/4 – 1/2 cup milk

Heat the oven to 400F. In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal. Add the whisked egg and vanilla extract. Do not stir yet. With minimal stirring, mix in just enough milk, buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl. Turn the dough out onto a heavily floured cutting board. Knead the dough slightly. When it is done, it should be easy to handle and smooth. Gently pat the dough into two (1-inch thick) discs. Cut each disc into 6 pieces. Transfer the scones to a buttered or parchment-lined baking sheet and bake in the heated oven for 15 to 20 minutes or until lightly golden. Optional: Turn pan halfway through baking. Cool on the baking sheet.

Recipe by The Spruce Eats, www.thespruceeats.com

Chai Tea from Nathalie Royston

8 cardamom seeds | 8 cloves
4 black peppercorns | 2 cinnamon sticks
1-inch piece of fresh ginger, sliced | 2 cups whole milk
4 bags black tea (such as Darjeeling) | 8+ tsp sugar (to taste)

1. Crush cardamom, cloves, and peppercorns. 2. Place crushed spices in a medium saucepan, along with cinnamon sticks, ginger, milk, and 2 cups of water. Bring to a boil. Remove from heat, add tea bags, cover, and let steep for 10 minutes. 3. Strain into 4 cups. Add 2 tsp of sugar or more to each cup. Enjoy!

Apple Honeycake for Rosh Hashannah from Seth Carlson

3 large eggs | 3/4 cup honey
1/2 cup sugar | 1/4 cup light brown sugar
1 1/4 cups vegetable oil | 4 apples
1 tsp baking powder | 1 1/2 tsp vanilla extract
3 cups all-purpose flour | 1 tsp baking soda
1 1/2 tsp cinnamon | 3/4 tsp salt
1/2 tsp allspice | 1/2 tsp cardamom

Combine the flour, spices, baking soda and powder in a large bowl. Use a stand mixer or hand mixer to combine the eggs, honey, brown and white sugar, oil and vanilla until well blended. Slowly fold in the wet mixture into the flour mixture with a spatula. Use a grater to shred the apples. Squeeze excess moisture out with a large kitchen towel. Lightly grease a 9-in bundt pan or cake pan. Preheat oven to 325F. Bake for 70 -80 minutes or until a toothpick can be inserted end extracted cleanly. Cool on a wire rack. The Honeycake is a traditional desert served during Rosh Hashannah or the Jewish New Year according to the Hebrew calendar. Certain foods are symbolic in Jewish tradition and apples and honey are eaten during Rosh Hashannah to symbolize a sweet and fruitful new year. The Honeycomb kiddish cup is the perfect accompaniment to the celebration and is food safe for any beverage including wine or apple juice.

Juneteenth Strawberry Soda from Kyle Lee

1 liter strawberry soda or lemon-lime soda
1 1/2 cups strawberry lemonade mix
1 cup homemade strawberry syrup
1 pint fresh strawberries
fresh mint | ice

Combine strawberry lemonade mix with soda and stir in strawberry syrup. Add fresh strawberries and mint. Taste and adjust sweetness as needed. Pour into glasses with ice; garnish with more strawberries and mint.

Recipe by D. Durand Worthey, www.awortheyread.com

Chocolate Mousse from Alice Drew

3 cups mini marshmallows
1/4 cup unsalted butter (softened)
9 oz semisweet chocolate (chopped)
1/4 cup hot water
1 cup heavy cream | 1 tsp vanilla

Melt marshmallows, butter, chocolate, and water in a sauce pan. Whip heavy cream and vanilla until thick. Allow chocolate mixture to cool. Fold whipped cream into chocolate mixture. Chill and serve with more whipped cream.

Holiday Crustless Quiche from Jenne Rayburn

1 tbs softened, unsalted butter + 2 tbs melted
3 tbs grated Parmesan | 8 oz shredded Gruyere
4 oz chopped deli ham
4 scallions, minced | 1/2 tsp pepper
1/4 tsp salt | 1 cup half-and-half
5 large eggs + 1 egg yolk, lightly beaten
2 tsp Dijon mustard | 1/8 tsp ground nutmeg
1 tsp smoked paprika

Heat oven to 350F. Grease 9-inch quiche plate with softened butter, then coat plate evenly with Parmesan. Combine Gruyere, ham and scallions in a bowl. Sprinkle cheese-and-ham mixture evenly in bottom of prepared pie dish. Whisk half-and-half, eggs, mustard, nutmeg, pepper and salt in now empty bowl. until smooth. Pour over cheese-and-ham mixture in quiche dish. Sprinkle top with paprika. Bake until quiche is light golden brown and filling is set, 35 to 40 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.

Cosmopolitan from Milton Mizell

2 oz vodka
1 oz cranberry juice cocktail
3/4 oz fresh lime juice
3/4 oz triple sec
orange twist (for serving)

Combine vodka, cranberry juice, lime juice, and triple sec in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain cocktail through a strainer or a slotted spoon into a martini glass. Garnish with orange twist.

Apple Pie from Arthur Halvorsen

One of my favorite memories from the holidays is making an apple pie with my Fairy Godson, Otto. We made this when Otto was just at the age that he could begin to remember things from special occasions or holidays. Coincidentally, it was also my first time making an apple pie. Since then it has become a holiday tradition between Otto and myself.

6-8 tart apples, thinly sliced | 3/4-1 cup sugar
2 tbs all purpose flour | 1/2-1 tsp cinnamon
dash of nutmeg | pastry for 2 9-inch pies
2 tbs butter

If apples lack tartness, sprinkle with about 1 tablespoon lemon juice. Combine sugar, flour, spices, and dash of salt; mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with
sugar. Bake at 400⁰ for 50 minutes or till done.

Portuguese Bread Pudding from Jana Rice

4 eggs | 1 cup sugar
2 cups whole milk | 1 1/2 tsp vanilla
1/2 tsp cinnamon | 1/4 tsp nutmeg
1/2 cup raisins | 3 tbs butter, softened
8 oz sliced Portuguese bread | 3 tbs butter, melted
vanilla ice cream

In a large bowl, whisk together eggs and sugar. Whisk in the milk, vanilla, cinnamon, and nutmeg. Stir in raisins. Generously butter the bread with softened butter. Submerge the bread in egg mixture and let sit for at least 20 minutes. Use your hands to break the soaked bread into smaller chunks. Preheat the oven to 350F and generously butter a 9×11 baking dish. Transfer the bread mixture to the baking dish and drizzle with melted butter. Bake until the top puffs and browns and a knife inserted into the center comes out clean, about 50-60 minutes. Serve warm or at room temperature with ice cream.

Recipe by Jerry Carreiro, Tip for Tops’n Restaurant

Everything Butter Crackers from Will Wear

2 cups all purpose flour | 1 1/2 tsp sugar
1 1/2 tsp salt | 3 tbs Everything seasoning
8 tbs butter, melted | 1/2 cup water
1-2 tbs olive oil for brushing

Preheat oven to 425°. Stir together flour, sugar, salt and 1/2 of the seasoning. Add melted butter and water and stir well to form sticky dough. Knead in the bowl until the seasoning is well mixed and the dough is a smooth consistency. Lightly flour a work surface. Roll out dough to 1/8” thickness, to make a large, squarish shape. Lightly brush with olive oil and sprinkle with the additional seasoning. Prick all over with tines of a fork. Sprinkle with remaining seasoning and cut into 1” strips. Line 2 sheet pans with parchment paper. Carefully move dough strips to sheet pans and bake for 15 minutes, rotating the pans halfway through. When golden brown, remove from oven and cool on a rack. Serve or store when cool.

Chocolate Milkshake from Steven Kin

1 cup chocolate ice cream | 8 oz whole milk
2 Oreos

Add all ingredients to a blender and blend until smooth. Adjust consistency with more ice cream or milk to taste.

Mint Lassi from Kopal Seth

Chill 2 cups of curd and transfer to a blender. Add half cup of chilled water, one teaspoon sugar (optional), and salt to taste. Clean 1/2 – 3/4 cup fresh mint leaves and add to blender. Add lemon juice. Blend until frothy and smooth. Pour into serving glass and enjoy!

Recipe by Swasthi Shreekanth, www.indianhealthyrecipes.com