PREPARATION

For the pie crust:
• In a stand mixer, combine the flour, sugar, salt and cold cubed butter. Mix on slow to medium speed until mixture begins to look like moist sand with small and large pieces of butter throughout, about 2 to 3 mins. Add the eggs, Knead sourdough discard and milk and continue mixing until the dough just comes together. Divide the dough into two equal pieces, wrap in plastic and refrigerate 1 hour.
• On a lightly floured surface, roll out one half of the pie dough into a circle, about ?-inch thick. Place the dough into a 9-inch pie pan. Any excess dough can be cut off or crimped to make a decorative edge around the pan. Repeat with remaining dough. Refrigerate the panned pie crusts at least 4 hours or overnight to ensure they do not shrink while baking.

For the filling:
• In a bowl, whisk together the brown sugar, cornstarch and salt. Add the eggs, water and vanilla and whisk together until everything is wet and thoroughly combined. Slowly whisk in the grapeseed oil until incorporated. Set aside

For the pie:
• Preheat the oven to 350 degree.
• Place 1 cup pecans in each of the two pie crusts, then divide the filling evenly between the two.
• Bake pies on a baking sheet until the internal temperature reaches 200 degrees, about 30 minutes. Let cool completely before serving.

PREPARATION

• Preheat the oven to 350 degrees.
• In a large bowl, combine the sliced apples and strawberries. Add the sugar, brown sugar, cornstarch, vanilla and salt and stir gently to combine. Transfer the fruit mixture into the pie crust and set aside.
• Make the streusel topping by combining the flour, sugar, brown sugar and salt in a medium bowl. Work the butter into the flour mixture until combined.
• Top the pie with the streusel topping, transfer to a baking sheet and bake until the top is golden brown and the filling is bubbling, about 1 hour.
• Let cool completely, then serve topped with whipped cream.

PREPARATION

• In a stand mixer with a paddle attachment, combine the cream cheese and powdered sugar. Mix on medium speed until smooth, stopping occasionally to scrape down the bowl. Add the pumpkin puree, 1 tablespoon cinnamon, the vanilla, clove, ginger and nutmeg and mix to combine.

• Switch to a whisk attachment and add the heavy cream on low speed. Increase the speed and whisk until the mousse is light and fluffy.

• In a small bowl, combine the graham cracker crumbs, sugar and the remaining 1 tablespoon cinnamon. Stir, then add the melted butter and stir until combined.

• Divide the graham cracker mixture evenly among 8 to 10 little serving cups (or add to 1 pie pan for a full-size pie) and press firmly into the bottom to form the crust. Spoon the mousse evenly among the cups (or into the pie pan) and smooth the top. Top with whipped cream and serve.

PREPARATION

• In a medium pot, combine the water, pineapple and lemongrass. Place over high heat and bring to a boil, then reduce the heat to medium-high and simmer 5 to 10 minutes.

• Add the sugar, tamarind powder and salt and stir until dissolved. Cook until fragrant, 3 to 5 minutes.

• Add the bac ha, celery and tomato and continue to simmer 5 minutes, stirring occasionally. Add the okra, if using, and the bean sprouts. Simmer 5 more minutes. Stir in the rice paddy herb and culantro, top with the fried garlic and serve.

PREPARATION

For the pickled onions:
• Place the sliced onions in a glass jar or bowl.
• In a saucepan, combine the vinegar, water, sugar, salt, garlic and allspice over medium-high heat, stirring occasionally until the salt and sugar dissolve. Remove from heat and let cool slightly.
• Pour the brine over the onions. Let cool to room temperature, then cover and refrigerate overnight.

For the tostones:
• Trim the ends off each plantain, cut through the tough outer peels lengthwise top-to-bottom and remove. Slice into 1-inch rounds.
• Add the oil to a large, heavy-bottomed skillet (it should fill about ¹?³ the skillet), and place over medium heat. When the oil is hot, add the plantains and fry until softened and golden brown, about 4 minutes per side.
• Place the fried plantains on a cutting board or plate and gently smash and flatten each piece with the bottom of a glass or plate.
• Increase the heat to medium-high and return the smashed plantains to the oil, frying until crispy, about 1 minute per side. Place on a paper towel-lined plate or cooling rack and sprinkle with sea salt.
• Prepare the avocados by cutting them in half, removing the pits, scoring the flesh into cubes and scooping into a small bowl. Add the lime juice and salt and slightly smash with a fork until the avocado mixture is chunky but combined.
• Plate the plantains, top each with 1 to 2 tablespoons avocado mixture and 2 to 3 slices of red onion. Garnish with cilantro and lime wedges.

PREPARATION

• Preheat the oven to 500 degrees. Cut the cauliflower into florets, reserving thick stems for another use.
• In a food processor, pulse the cauliflower until it resembles couscous, about 30 seconds. Add about half the sliced onion, the red bell pepper, parsley, mint, red pepper paste, browned butter, garlic, cumin, Aleppo pepper, paprika, cayenne, and a pinch each of salt and pepper. Pulse until combined, finely chopped and slightly tacky. Season with more salt and pepper, to taste.
• Spread about Œ cup cauliflower mixture over each pita so it thinly and evenly covers the surface all the way to the edge. Arrange pitas on a baking sheet and bake until browned, 7 to 10 minutes.
• In a small bowl, toss the remaining onion with the sumac until tinted red, season lightly with salt and more sumac, to taste.
• Garnish with more fresh herbs and serve alongside the sumac onions, yogurt and lemon wedges. Cauliflower lahmacun can be served hot or at room temperature.

PREPARATION

For the filling:

• In a large colander, combine the Napa cabbage and/or bok choy with 1 teaspoon salt and mix thoroughly with your hands, rubbing the salt into the vegetables. Let rest about 10 minutes, then squeeze the water out of the vegetables, move to a large bowl and set aside.

• In a large skillet over medium-high heat, combine the mushrooms, vegetable oil and garlic. Cook until mushrooms release moisture and become browned and tender, about 10 to 20 minutes. Transfer to the large colander and let drain.

• Stir the mushrooms into the Napa cabbage and/or bok choy. Add the Lona Q Sauce, soy sauce and spice mixture. Stir until combined, then taste for seasoning and add more salt, sauces or spices to taste.

For the dough:

• Combine all ingredients in a large bowl. Stir with a fork to incorporate, then knead with your hands until the dough comes together and becomes smooth and tacky. Wrap in plastic and let rest 15 to 20 minutes (you can prepare the filling during this time).

• Roll the dough into a long snake and divide into about œ-ounce portions, roll each into a small ball of dough. Sprinkle your work surface with flour and roll out each ball into about a 2-inch circle.

Assembly:

• Place a spoonful of filling into the center of a circle of dough and fold in half. Seal by pressing the dough tightly together or folding in your preferred pattern. Repeat with remaining filling and dough.

• Cook the dumplings in your preferred method. Boil dumplings in a large pot of water until tender, about 4 minutes. Steam dumplings in a steamer until tender, about 8 to 10 minutes. Pan-fry dumplings with a drizzle of oil in a nonstick skillet over medium-high heat, add a few tablespoons of water and cover until tender, about 4 minutes.

• Serve dumplings with Lona Q Sauce or sesame-chili oil for dipping.

PREPARATION

• Place a heavy-bottomed, large pot (one that easily holds a gallon) over medium-low heat. Add the butter and melt.
• Create a roux by adding the flour and stir well to combine. Add the Cajun spice, ground coriander, ground cumin, garlic powder, onion powder, ground Ancho chile and kosher salt. Allow to cook slowly for 5 to 7 minutes, stirring often to prevent scorching. Set aside.
• In another stock pot, combine the milk, cream and Dijon mustard; bring to a boil. Remove from the heat but keep warm. (At this point, you can also add both mixtures to your slow cooker and cook on low for 2 to 3 hours, stirring every 30 minutes.)
• Carefully and slowly, whisk the hot liquid into the hot roux until well combined.
• Simmer the sauce, stirring often and thoroughly to prevent scorching, until thickened properly.
• Remove the pot from the heat and add the green chiles, cheeses and jalapeno juice.
• Stir by hand or blend with an immersion blender until the cheese is melted and the sauce is smooth, or allow to cool to warm and then blend in batches in a stand blender.

PREPARATION

• Place all ingredients in a high speed blender and blend until smooth, up to 3 to 4 minutes, depending on your blender.

PREPARATION

In an ice-filled shaker, combine the gin, velvet falernum, elderflower liqueur, lime juice, 1 sprig dill and 1 slice English cucumber. Shake vigorously 20 seconds, then strain into an ice-filled highball glass. Garnish with the remaining cucumber slice and dill sprig.