Hors D'oeuvres
Beet Caviar
Beets with Tahini, adapted from Samuel and Samantha Clark
Beet Tzatziki, adapted from Ana Sortun
Butternut Squash Bruschetta, adapted from Jason Denton
Butternut Squash Kibbeh with Spiced Feta, adapted from Ana Sortun
Carrots with Garlic and Yogurt, adapted from Nur Ilkin and Sheilah Kaufman
Roasted Cauliflower and Sesame Spread, adapted from Food & Wine
Cucumber Raita with Chickpea Puffs, adapted from Floyd Cardoz
Goan Avocado Salad, adapted from Floyd Cardoz
Ragoût of Morels with Crème Fraîche, Herbs and Toasted Brioche, adapted from Suzanne Goin
Muhammara: Red Pepper and Walnut Puree, adapted from Ana Sortun
Whipped Ricotta with Thyme and Oregano, adapted from Andrew Carmellini
Zucchini with Garlic and Yogurt, adapted from Nur Ilkin and Sheilah Kaufman
Soups
El Churrasco's White Gazpacho with Pine Nuts, adapted from Paula Wolfert
Salads and Vegetable Sides
Grilled Artichokes with Lemon and Mint, adapted from Mario Batali
Asparagus with Citrus and Oregano, adapted from Andrew Carmellini
Asparagus with Lemon and Parmesan, adapted from Simply Recipes
Roasted Asparagus with Panko Bread Crumbs, adapted from Sheryl Julian and Julie Raven
Hot And Smoky Baked Beans, adapted from Bon Appétit
Caramelized Broccoli with Garlic, adapted from Food & Wine
Cream-Braised Brussels Sprouts, adapted from Molly Stevens
Braised Brussels Sprouts With Pancetta And Toasted Bread Crumbs, adapted from Suzanne Goin
Roasted Brussels Sprouts with Chestnuts
Roasted Brussels Sprouts with Walnuts and Pecorino, adapted from Andrew Feinberg
Ssäm Bar Brussels Sprouts, adapted from David Chang
Butternut Squash Bruschetta, adapted from Jason Denton
Curry-Roasted Butternut Squash and Chickpeas, adapted from Food & Wine
Braised Carrots with Parmesan, adapted from Marcella Hazan
Carrots with Garlic and Yogurt, adapted from Nur Ilkin and Sheilah Kaufman
Pan-Roasted Carrots with Red Wine, adapted from Tony Maws
Roasted Carrots with Garlic and Thyme, adapted from Deborah Madison
Roasted Carrots with Rosemary and Almonds, inspired by Franny's
Cauliflower with Almonds, Capers and Raisins, adapted from Michael Anthony
Roasted Cauliflower with Lebneh, inspired by Zahav
Roasted Cauliflower With Tahini Sauce, adapted from Sara Jenkins
Roasted Cauliflower and Sesame Spread, adapted from Food & Wine
Sicilian-Style Cauliflower, adapted from Kim O'Donnel
Fried Chickpeas With Chorizo and Spinach, adapted from Mark Bittman
Rob's Famous Coleslaw, adapted from Suzanne Goin
Charred Sweet Corn Fregola, adapted from Mario Batali
Grilled Corn Salad
Corn Bread-Sausage Stuffing With Apples, adapted from Silver Palate Cookbook
Cucumber Raita with Chickpea Puffs, adapted from Floyd Cardoz
Delicata Squash, Potato and Celery Root Puree, adapted from Alice Waters
Fairytale Eggplants in a Spicy Honey Sauce, adapted from Traveler's Lunchbox
Escarole Salad with Pickled Red Onions, adapted from Anne Burrell
Fava Bean and Pecorino Salad, adapted from Saveur
Fennel with Orange and Sambuca, adapted from Andrew Carmellini
Green Beans with Crispy Leeks and Dill, adapted from Heidi Swanson
Kale Salad with Pine Nuts, Currants and Parmesan, adapted from Dan Barber
Ragoût of Morels with Crème Fraîche, Herbs and Toasted Brioche, adapted from Suzanne Goin
Brown-Braised Pearl Onions, adapted from Julia Child
Sicilian Slow-Roasted Onion Salad, adapted from Paula Wolfert
Tuscan Onion Salad, adapted from the NY Times.
Peach Caprese Salad, adapted from Real Simple
Romesco Potatoes, adapted from Suzanne Goin
Roasted Sunchokes with Rosemary and Lemon Butter
Sweet Potato Bisteeya, adapted from Ana Sortun
Roasted Sweet Potato Rounds with Garlic Oil and Fried Sage, adapted from Gourmet
Miso-Glazed Sweet Potatoes, adapted from the Washington Post
Summer Tomatoes with Basil and Walnut Tabouleh, adapted from Ana Sortun
Tomato and Melon Salad with Ricotta, adapted from Dan Barber
Winter Salad With Spiced Buttermilk Dressing, adapted from Ana Sortun
Roasted Winter Squash and Parsnips with Maple Syrup and Marcona Almonds, adapted from Bon Appetít
Braised Zucchini with Mint and Lemon, adapted from Russ Parsons
Zucchini Confit with Mint and Almonds, adapted from stonesoup
Zucchini with Garlic and Yogurt, adapted from Nur Ilkin and Sheilah Kaufman
Pasta
Vegetarian Entrees
Beet Risotto with Greens, adapted from Deborah Madison
Fettuccine with Peas and Parmesan, adapted from Mario Batali
Mushroom Ravioli With Ginger-Cremini Cream Sauce
Rigatoni with Five Lilies and Ricotta Salata, adapted from Mario Batali
Sweet Potato Bisteeya, adapted from Ana Sortun
Tempeh Tacos, adapted from Regina Campbell
Seafood
Miso Salmon, adapted from Epicurious
Chermoula Swordfish
Black Bass with Sicilian-Style Pesto, adapted from Andrew Carmellini
Poultry
Cashew Chicken, adapted from Martha Stewart
Caramelized Black Pepper Chicken, adapted from Charles Phan
Grilled Chicken, Red Onion, and Mint Kebabs, adapted from Bon Appétit
Sautéed Chicken with Olives, Capers and Roasted Lemons, adapted from Lidia Bastianich
Lemon Crème Fraîche Chicken, adapted from Amanda Hesser
Chicken Fricassee With Red Cabbage, adapted from Marcella Hazan
Roasted Chicken, Ramps and Potatoes, adapted from Epicurious
Braised Chicken with Mushrooms and Almonds, adapted from Anne Burrell
Za'atar Chicken, adapted from Nigella Lawson
Chicken Cafreal, adapted from Floyd Cardoz
Meat
Braised Lamb with Garlic and Lemon, adapted from Mark Bittman
Baby Back Ribs
Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots, adapted from Molly Stevens
Pork Tenderloin with Crystallized Sugar and Ginger Sauce, adapted from Jeremiah Tower
Grilled Pork Burgers with Arugula, Romesco and Manchego, adapted from Suzanne Goin
Braised Rabbit with Black Olives, adapted from Anna Klinger
Good Eats Roast Turkey, adapted from Alton Brown
Turkey Meatballs with Golden Raisins and Pine Nuts, adapted from Orangette
Sloppy Joes
Nancy's Perfect Burgers, adapted from Nancy Silverton
Ground Beef And Pistachio Kebabs, adapted from Ana Sortun
Roast Beef Tenderloin with Port Sauce, adapted from Molly Stevens
Desserts
Sticky Spiked Double-Apple Cake, adapted from Regan Daley
Mom’s Apple Cake, adapted from Smitten Kitchen
Applesauce-Chocolate Chip Bundt Cake, adapted from Food & Wine
Buttermilk Apple Cake, adapted from Gourmet
Grandmothers of Sils’ Apple and Yogurt Cake, adapted from Anya von Bremzen
Carrot Cake with Cream Cheese Frosting, adapted from Epicurious
Cazuela Pie, adapted from Regan Daley
Chocolate Marble Cake, adapted from Buttercake Bakery
Chocolate Stout Cake, adapted from Epicurious
Double Chocolate Layer Cake, adapted from Gourmet
Double Chocolate Torte, adapted from Bon Appétit
Flourless Chocolate Cake with Meringue Topping, adapted from Sherry Yard
Chocolate-Hazelnut Bûche de Noël with Hazelnut Mousse and Chocolate Ganache, inspired by Freeport Bakery
Triple Coconut Cream Pie, adapted from Tom Douglas
Sweet Corn Crema with Cornmeal Zeppole, adapted from Mario Batali
Far Breton, adapted from Dorie Greenspan
Moist Gingerbread Cake, adapted from Karen DeMasco
Ginger Bundt Cake, adapted from Bon Appetite
Grapefruit and Pecan Sheet Cake, adapted from Homesick Texan
Kabocha Squash Pie, adapted from Picket Ong
Mint Marble Mousse Tart, inspired by Rick's Dessert Diner
Orange-Scented Olive Oil Cake with Fleur de Sel, adapted from Bill Yosses
Maple-Walnut Pear Cake, adapted from David Lebovitz
Torta di Pere [Bittersweet Chocolate and Pear Cake], adapted from Smitten Kitchen
Upside Down Pear and Chocolate Cake, adapted from Rustic Fruit Desserts
Best-Ever Pecan Pie, adapted from Richard Sax
Persimmon Cake, adapted from David Lebovitz
Plum Crumble, adapted from Marian Burros
Pumpkin Gingerbread Trifle, adapted from Gourmet
Easy Pumpkin Pie with Press-In Shortbread Crust, adapted from Martha Stewart
Marcey's Pumpkin Pie
Spiced Pumpkin Bread with Dates and Walnuts, adapted from Bon Appétit
Lemon Cornmeal Cake with Blueberry Sauce, adapted from Epicurious
Buttermilk Strawberry Rhubarb Cobbler
Strawberry Buttermilk Cake, adapted from Epicurious
Strawberry Shortcake, adapted from Russ Parsons
Tiramisu, adapted from Richard Sax
Winning Hearts and Minds Cake, adapted from Molly Wizenberg
Cookies, Bars and Brownies
Blondies, adapted from Mark Bittman
Brown Butter Spoon Cookies, adapted from Gourmet
Cherry Double-Chocolate Cookies, adapted from Gourmet
Chocolate Brownie Cookies, adapted from Claudia Fleming
Chocolate Cloud Cookies, adapted from the Seattle Post-Intelligencer
Double Chocolate Cherry Truffle Cookies, adapted from Kate Zuckerman
Flourless Chocolate-Walnut Cookies, from François Payard
Chocolate Salty Oats, adapted from Christie Matheson
Ginger Spice Cookies, adapted from Bon Appetit
Chocolate Chip Ginger-Molasses Cookies, from Orangette
Graham Cracker Chewy Bars, adapted from Susan Campoy
Tipsy Chocolate Date Nut Gems, adapted from Carole Walter
World Peace Cookies, adapted from Pierre Hermé
Ice Cream
Roasted Banana Ice Cream, adapted from David Lebovitz
Chocolate Sorbet with Minted Citrus Salad
Fennel Ice Cream, adapted from Gourmet
Pumpkin-Gingerbread Ice Cream
Breakfast
Tall and Fluffy Buttermilk Biscuits, adapted from Cook’s Illustrated
Olive Oil Granola with Dried Cherries and Pistachios, adapted from the NY Times
Sweet-and-Spicy Bacon, adapted from Gourmet
Grandmothers of Sils’ Apple and Yogurt Cake, adapted from Anya von Bremzen
Spiced Pumpkin Bread with Dates and Walnuts, adapted from Bon Appétit
Spinach and Cheese Strata, adapted from Gourmet
Cranberry Vanilla Coffeecake, adapted from Gourmet
Persimmon Cake, adapted from David Lebovitz
Condiments
Sweet Butternut Squash and Coconut Jam, adapted from The Kitchn
Cranberry Fruit Conserve, adapted from Ina Garten
Cranberry-Horseradish Relish
Triple Cranberry Sauce, adapted from Bon Appétit
Beet Caviar
Beets with Tahini, adapted from Samuel and Samantha Clark
Beet Tzatziki, adapted from Ana Sortun
Butternut Squash Bruschetta, adapted from Jason Denton
Butternut Squash Kibbeh with Spiced Feta, adapted from Ana Sortun
Carrots with Garlic and Yogurt, adapted from Nur Ilkin and Sheilah Kaufman
Roasted Cauliflower and Sesame Spread, adapted from Food & Wine
Cucumber Raita with Chickpea Puffs, adapted from Floyd Cardoz
Goan Avocado Salad, adapted from Floyd Cardoz
Ragoût of Morels with Crème Fraîche, Herbs and Toasted Brioche, adapted from Suzanne Goin
Muhammara: Red Pepper and Walnut Puree, adapted from Ana Sortun
Whipped Ricotta with Thyme and Oregano, adapted from Andrew Carmellini
Zucchini with Garlic and Yogurt, adapted from Nur Ilkin and Sheilah Kaufman
Soups
El Churrasco's White Gazpacho with Pine Nuts, adapted from Paula Wolfert
Salads and Vegetable Sides
Grilled Artichokes with Lemon and Mint, adapted from Mario Batali
Asparagus with Citrus and Oregano, adapted from Andrew Carmellini
Asparagus with Lemon and Parmesan, adapted from Simply Recipes
Roasted Asparagus with Panko Bread Crumbs, adapted from Sheryl Julian and Julie Raven
Hot And Smoky Baked Beans, adapted from Bon Appétit
Caramelized Broccoli with Garlic, adapted from Food & Wine
Cream-Braised Brussels Sprouts, adapted from Molly Stevens
Braised Brussels Sprouts With Pancetta And Toasted Bread Crumbs, adapted from Suzanne Goin
Roasted Brussels Sprouts with Chestnuts
Roasted Brussels Sprouts with Walnuts and Pecorino, adapted from Andrew Feinberg
Ssäm Bar Brussels Sprouts, adapted from David Chang
Butternut Squash Bruschetta, adapted from Jason Denton
Curry-Roasted Butternut Squash and Chickpeas, adapted from Food & Wine
Braised Carrots with Parmesan, adapted from Marcella Hazan
Carrots with Garlic and Yogurt, adapted from Nur Ilkin and Sheilah Kaufman
Pan-Roasted Carrots with Red Wine, adapted from Tony Maws
Roasted Carrots with Garlic and Thyme, adapted from Deborah Madison
Roasted Carrots with Rosemary and Almonds, inspired by Franny's
Cauliflower with Almonds, Capers and Raisins, adapted from Michael Anthony
Roasted Cauliflower with Lebneh, inspired by Zahav
Roasted Cauliflower With Tahini Sauce, adapted from Sara Jenkins
Roasted Cauliflower and Sesame Spread, adapted from Food & Wine
Sicilian-Style Cauliflower, adapted from Kim O'Donnel
Fried Chickpeas With Chorizo and Spinach, adapted from Mark Bittman
Rob's Famous Coleslaw, adapted from Suzanne Goin
Charred Sweet Corn Fregola, adapted from Mario Batali
Grilled Corn Salad
Corn Bread-Sausage Stuffing With Apples, adapted from Silver Palate Cookbook
Cucumber Raita with Chickpea Puffs, adapted from Floyd Cardoz
Delicata Squash, Potato and Celery Root Puree, adapted from Alice Waters
Fairytale Eggplants in a Spicy Honey Sauce, adapted from Traveler's Lunchbox
Escarole Salad with Pickled Red Onions, adapted from Anne Burrell
Fava Bean and Pecorino Salad, adapted from Saveur
Fennel with Orange and Sambuca, adapted from Andrew Carmellini
Green Beans with Crispy Leeks and Dill, adapted from Heidi Swanson
Kale Salad with Pine Nuts, Currants and Parmesan, adapted from Dan Barber
Ragoût of Morels with Crème Fraîche, Herbs and Toasted Brioche, adapted from Suzanne Goin
Brown-Braised Pearl Onions, adapted from Julia Child
Sicilian Slow-Roasted Onion Salad, adapted from Paula Wolfert
Tuscan Onion Salad, adapted from the NY Times.
Peach Caprese Salad, adapted from Real Simple
Romesco Potatoes, adapted from Suzanne Goin
Roasted Sunchokes with Rosemary and Lemon Butter
Sweet Potato Bisteeya, adapted from Ana Sortun
Roasted Sweet Potato Rounds with Garlic Oil and Fried Sage, adapted from Gourmet
Miso-Glazed Sweet Potatoes, adapted from the Washington Post
Summer Tomatoes with Basil and Walnut Tabouleh, adapted from Ana Sortun
Tomato and Melon Salad with Ricotta, adapted from Dan Barber
Winter Salad With Spiced Buttermilk Dressing, adapted from Ana Sortun
Roasted Winter Squash and Parsnips with Maple Syrup and Marcona Almonds, adapted from Bon Appetít
Braised Zucchini with Mint and Lemon, adapted from Russ Parsons
Zucchini Confit with Mint and Almonds, adapted from stonesoup
Zucchini with Garlic and Yogurt, adapted from Nur Ilkin and Sheilah Kaufman
Rice and other Grains
Beet Risotto with Greens, adapted from Deborah Madison
Green Wheat with Mint, adapted from Claudia Roden
Mint Orzo, adapted from John Lafemina
Fennel Risotto with Ricotta and Dried Chili, adapted from Jamie Oliver
Pasta
Rigatoni with Five Lilies and Ricotta Salata, adapted from Mario Batali
Sicilian-Style Cauliflower, adapted from Kim O'Donnel
Vegetarian Entrees
Beet Risotto with Greens, adapted from Deborah Madison
Fettuccine with Peas and Parmesan, adapted from Mario Batali
Mushroom Ravioli With Ginger-Cremini Cream Sauce
Rigatoni with Five Lilies and Ricotta Salata, adapted from Mario Batali
Sweet Potato Bisteeya, adapted from Ana Sortun
Tempeh Tacos, adapted from Regina Campbell
Seafood
Miso Salmon, adapted from Epicurious
Chermoula Swordfish
Black Bass with Sicilian-Style Pesto, adapted from Andrew Carmellini
Poultry
Cashew Chicken, adapted from Martha Stewart
Caramelized Black Pepper Chicken, adapted from Charles Phan
Grilled Chicken, Red Onion, and Mint Kebabs, adapted from Bon Appétit
Sautéed Chicken with Olives, Capers and Roasted Lemons, adapted from Lidia Bastianich
Lemon Crème Fraîche Chicken, adapted from Amanda Hesser
Chicken Fricassee With Red Cabbage, adapted from Marcella Hazan
Roasted Chicken, Ramps and Potatoes, adapted from Epicurious
Braised Chicken with Mushrooms and Almonds, adapted from Anne Burrell
Za'atar Chicken, adapted from Nigella Lawson
Chicken Cafreal, adapted from Floyd Cardoz
Meat
Braised Lamb with Garlic and Lemon, adapted from Mark Bittman
Baby Back Ribs
Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots, adapted from Molly Stevens
Pork Tenderloin with Crystallized Sugar and Ginger Sauce, adapted from Jeremiah Tower
Grilled Pork Burgers with Arugula, Romesco and Manchego, adapted from Suzanne Goin
Braised Rabbit with Black Olives, adapted from Anna Klinger
Good Eats Roast Turkey, adapted from Alton Brown
Turkey Meatballs with Golden Raisins and Pine Nuts, adapted from Orangette
Sloppy Joes
Nancy's Perfect Burgers, adapted from Nancy Silverton
Ground Beef And Pistachio Kebabs, adapted from Ana Sortun
Roast Beef Tenderloin with Port Sauce, adapted from Molly Stevens
Desserts
Sticky Spiked Double-Apple Cake, adapted from Regan Daley
Mom’s Apple Cake, adapted from Smitten Kitchen
Applesauce-Chocolate Chip Bundt Cake, adapted from Food & Wine
Buttermilk Apple Cake, adapted from Gourmet
Grandmothers of Sils’ Apple and Yogurt Cake, adapted from Anya von Bremzen
Carrot Cake with Cream Cheese Frosting, adapted from Epicurious
Cazuela Pie, adapted from Regan Daley
Chocolate Marble Cake, adapted from Buttercake Bakery
Chocolate Stout Cake, adapted from Epicurious
Double Chocolate Layer Cake, adapted from Gourmet
Double Chocolate Torte, adapted from Bon Appétit
Flourless Chocolate Cake with Meringue Topping, adapted from Sherry Yard
Chocolate-Hazelnut Bûche de Noël with Hazelnut Mousse and Chocolate Ganache, inspired by Freeport Bakery
Triple Coconut Cream Pie, adapted from Tom Douglas
Sweet Corn Crema with Cornmeal Zeppole, adapted from Mario Batali
Far Breton, adapted from Dorie Greenspan
Moist Gingerbread Cake, adapted from Karen DeMasco
Ginger Bundt Cake, adapted from Bon Appetite
Grapefruit and Pecan Sheet Cake, adapted from Homesick Texan
Kabocha Squash Pie, adapted from Picket Ong
Mint Marble Mousse Tart, inspired by Rick's Dessert Diner
Orange-Scented Olive Oil Cake with Fleur de Sel, adapted from Bill Yosses
Maple-Walnut Pear Cake, adapted from David Lebovitz
Torta di Pere [Bittersweet Chocolate and Pear Cake], adapted from Smitten Kitchen
Upside Down Pear and Chocolate Cake, adapted from Rustic Fruit Desserts
Best-Ever Pecan Pie, adapted from Richard Sax
Persimmon Cake, adapted from David Lebovitz
Plum Crumble, adapted from Marian Burros
Pumpkin Gingerbread Trifle, adapted from Gourmet
Easy Pumpkin Pie with Press-In Shortbread Crust, adapted from Martha Stewart
Marcey's Pumpkin Pie
Spiced Pumpkin Bread with Dates and Walnuts, adapted from Bon Appétit
Lemon Cornmeal Cake with Blueberry Sauce, adapted from Epicurious
Buttermilk Strawberry Rhubarb Cobbler
Strawberry Buttermilk Cake, adapted from Epicurious
Strawberry Shortcake, adapted from Russ Parsons
Tiramisu, adapted from Richard Sax
Winning Hearts and Minds Cake, adapted from Molly Wizenberg
Cookies, Bars and Brownies
Blondies, adapted from Mark Bittman
Brown Butter Spoon Cookies, adapted from Gourmet
Cherry Double-Chocolate Cookies, adapted from Gourmet
Chocolate Brownie Cookies, adapted from Claudia Fleming
Chocolate Cloud Cookies, adapted from the Seattle Post-Intelligencer
Double Chocolate Cherry Truffle Cookies, adapted from Kate Zuckerman
Flourless Chocolate-Walnut Cookies, from François Payard
Chocolate Salty Oats, adapted from Christie Matheson
Ginger Spice Cookies, adapted from Bon Appetit
Chocolate Chip Ginger-Molasses Cookies, from Orangette
Graham Cracker Chewy Bars, adapted from Susan Campoy
Tipsy Chocolate Date Nut Gems, adapted from Carole Walter
World Peace Cookies, adapted from Pierre Hermé
Ice Cream
Roasted Banana Ice Cream, adapted from David Lebovitz
Chocolate Sorbet with Minted Citrus Salad
Fennel Ice Cream, adapted from Gourmet
Pumpkin-Gingerbread Ice Cream
Breakfast
Tall and Fluffy Buttermilk Biscuits, adapted from Cook’s Illustrated
Olive Oil Granola with Dried Cherries and Pistachios, adapted from the NY Times
Sweet-and-Spicy Bacon, adapted from Gourmet
Grandmothers of Sils’ Apple and Yogurt Cake, adapted from Anya von Bremzen
Spiced Pumpkin Bread with Dates and Walnuts, adapted from Bon Appétit
Spinach and Cheese Strata, adapted from Gourmet
Cranberry Vanilla Coffeecake, adapted from Gourmet
Persimmon Cake, adapted from David Lebovitz
Condiments
Sweet Butternut Squash and Coconut Jam, adapted from The Kitchn
Cranberry Fruit Conserve, adapted from Ina Garten
Cranberry-Horseradish Relish
Triple Cranberry Sauce, adapted from Bon Appétit
