• 8.8 ounces all-purpose flour (about 2 cups; 250g)
• 1.7 ounces almond flour (1/2 cup; 50g)
• 1 teaspoon (4g) baking powder
• 3/4 teaspoon plus 1/8 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 7.4 ounces unsalted butter (15 tablespoons; 210g), softened to about 65°F (18°C), plus more for greasing 
• 5.2 ounces granulated sugar (3/4 cup; 150g)
• 1 large egg (50g), brought to slightly cooler than room temperature, plus 1 large egg and 1 large egg yolk (15g), straight from the fridge, for egg wash
• 8 ounces (1 cup; 225g) vanilla pastry cream (see note)
• 1/2 tablespoon (7ml) rum, optional
• 1/4 teaspoon pure almond extract
• 1 tablespoon (15ml) heavy cream
• 3 ounces (about 1/3 cup; 85g) black or other cherry jam, spread, or preserves (see note)

Directions

1. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and 3/4 teaspoon salt until thoroughly combined. Set aside. 
2. In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar and mix on medium speed until light and fluffy, about 3 minutes. Scrape down bowl and paddle, add the 1 large egg, and mix on medium speed until fully incorporated, about 1 minute. Scrape down bowl and paddle, add half of flour mixture, then mix on low speed until just combined, about 15 seconds. Repeat with remaining flour mixture, scraping down bowl and paddle as needed. 
3. Scrape dough, along with any loose bits, onto a lightly floured work surface and, using your hands, bring dough together into a smooth ball (dough should be soft and slightly sticky but refrain from adding more flour). Divide dough into 2 equal portions (about 340g each) and shape into flat, round disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 3 hours and up to 1 day.
4. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Grease an 8-inch cake pan with butter and set aside. Remove dough disks from refrigerator and set on clean work surface.
5. In a medium bowl, whisk together pastry cream, rum (if using), and almond extract until thoroughly combined. Set aside.
6. In a small bowl, whisk together the remaining whole egg and egg yolk with the cream and the remaining 1/8 teaspoon salt until homogeneous. Set egg wash aside. 
7. Place one dough disk on a lightly floured work surface. Using a rolling pin and adding flour as needed underneath and on top of the dough to prevent sticking, roll out to a 9-inch circle that’s about 1/4-inch thick. Transfer to the prepared cake pan by carefully rolling dough around the rolling pin, then unrolling over the pan. Press dough gently yet firmly into the corners and up the sides of the pan. Dust off excess flour with a pastry brush. 
8. Add cherry jam to the center of the dough, and using the back of a spoon or a small offset spatula, spread in a smooth, even layer, leaving 1/2-inch of space around the perimeter. Repeat with prepared pastry cream, spreading evenly on top of jam.
9. Place second dough disk on a lightly floured work surface. Using a rolling pin and adding flour as needed underneath and on top of the dough to prevent sticking, roll out to a 8.5-inch circle that’s about 1/4-inch thick. Transfer to the cake pan by carefully rolling dough around the rolling pin, then unrolling over the filling. Using your hands, tuck the top layer of dough in along the space around the perimeter, making sure that the outermost edge of the dough is upright. Using your thumbs, seal the top and bottom edges of dough together. Fold the excess dough up and back over the top, pressing down around the perimeter to smooth out the dough. Dust off excess flour with a pastry brush. 
10. Using a pastry brush, brush top surface all over with egg wash. Using the tines of a fork, gently scrape a decorative pattern onto the surface (a crosshatch pattern is traditional but you can be as creative as you like).
11. Bake cake until puffed and deep golden brown, about 45 minutes. 
12. Transfer cake pan to a wire rack and let cool completely to room temperature, about 2 hours. Run a butter knife along edges to loosen, then invert onto wire rack, remove pan, and place cake right side up on a serving platter. Slice and serve.

Ingredients

• 6 thick-cut bacon slices, chopped
• 4 celery stalks, sliced (about 1 1/2 cups)
• 1 medium-size yellow onion, chopped (about 1 1/2 cups)
• 1 small green bell pepper, finely chopped (about 1 cup)
• 3 garlic cloves, chopped (about 1 Tbsp.)
• 1 tsp. chopped fresh thyme
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. kosher salt, divided
• 8 cups lower-sodium chicken broth
• 4 cups fresh or frozen black-eyed peas
• 2 Tbsp. olive oil
• 1 1/2 cups uncooked rice
• Fresh scallions, sliced

Directions

1. Cook bacon: Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes.
2. Add vegetables and seasonings: Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.
3. Add broth and peas: Add broth and black-eyed peas, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes.
4. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
5. Cook rice: Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.Fluff rice with a fork. Alternatively, cook the rice in the rice cooker.
6. Combine rice and pea mixture: Gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1/4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.

Ingredients 

• ▢ 1 lb. pork tenderloin
• ▢ 1 tablespoon ground fennel seeds
• ▢ 2 tablespoon olive oil
• ▢ 2 fennel bulbs, trims removed and fronds reserved
• ▢ 3 cloves garlic, crushed
• ▢ salt and pepper
• ▢ 1 cup dry white wine
• ▢ 1 cup low sodium chicken broth
• ▢ 2 tablespoons unsalted butter
• ▢ juice form 1/2 lemon

Instructions

1. Preheat oven to 350 degrees.

2. Use paper towel to pat dry the pork until dry. Rub fennel seed in pork, evenly distributing throughout.

3. In oven-safe pan or skillet, heat olive oil on medium high heat. Brown tenderloin on all sides for about six minutes. Set aside on plate.

4. Cut fennel into 1/2 inch wedges Using the same pan, sauté fennel and garlic over medium heat until fennel is brown and tender, about six minutes. Add wine and deglaze pan, scraping up brown bits. Add butter and broth to pan and stir.

5. Place pork on top of fennel and transfer pan into oven. Roast until internal temperature of pork reaches 145-150 degrees, about 15 minutes. Transfer pork to a cutting board and let stand for 10 minutes.

6. While pork is resting, transfer hot skillet to stove top, bring contents to simmer until almost completely reduced. Add lemon juice, reduce heat and stir in 1/2 cup reserved (and chopped) fronds.

7. Slice pork, serve over fennel wedges and top with sauce.

Ingredients

• 1 1/2 C all-purpose flour (7.5 oz)
• 1 C yellow corn meal (plus 1 1/2 for dusting pan) (5.5 oz)
• 3/4 C sugar (plus 1 tbsp for sprinkling on top of batter) (5.5 oz)
• 2 tsp baking powder
• 3/4 tsp salt
• 12 tbsp melted butter, cooled
• 1 C cold milk
• 2 large eggs
• 2 C blueberries (if frozen, don’t thaw first)
• For the honey butter:
• 4 tbsp butter, softened
• 2 tbsp honey
• 1/4 tsp salt
• generous pinch of cayenne (to taste)

Instructions

1. Preheat oven to 375. Prepare your pan. Generously grease the pan and sprinkle about a tablespoon of corn meal into the pan to dust it. This will give the cake a nice texture on the bottom.
2. In a large bowl, sift together the flour, corn meal, sugar, baking powder, and salt. Sifting will ensure there are no large pieces of cornmeal or sugar.
3. In a smaller bowl, whisk together the melted butter, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk until just combined – there may be small lumps and that’s OK. Finish by folding with a large spoon to make sure all is incorporated from the bottom of the bowl. 
4. Fold the 2 cups of blueberries into the batter, pour it into the prepared pan and lightly smooth down the top of the batter. Finish off the top by sprinkling 1 tablespoon of sugar over the batter. 
5. Bake for 40-45 minutes (mine was perfect at 40 minutes) until toothpick comes out clean. It will be very lightly brown on top. Let cool in the pan for 20 minutes. Run a paring knife around the edges of the pan and turn out onto a rack. Cool for an additional 20 minutes until completely cooled. Use a serrated knife to cut pieces.

Notes

1. I weigh my ingredients rather than using measuring cups to be sure I have exactly the right amounts. I’ve noted the weight in the recipe above for your convenience

2. It is important to use a 9″ round or square pan. Alternatively, you may use a 9″ springform pan. The pan will be completely full when you pour the batter in and smooth it. I used a sheet pan under the cake pan in case it cooked over. It didn’t, but it domed and browned nicely on the top. I did not add the extra sugar but you can if you wish.

3. I dusted the blueberries with a little flour to prevent them bleeding into the cake and to ensure the berries didn’t settle to the bottom of the cake!

4. I didn’t make or serve the honey butter. I saved about 1/2 cups of the blueberries to scatter on top of the pieces of cornbread when I served them. I also added a dollop of whipped cream.

• 2 large lemons
• 1/2 cup white wine
• 1 shallot, thinly sliced
• 2 garlic cloves, minced
• 3 sprigs parsley
• 3 sprigs dill, (or ½ to 1 teaspoon dried dill)
• 1 1/2 pounds salmon fillet, sliced into four equal portions
• Kosher salt
• Olive oil, for drizzling (optional)

Instructions 

• Prepare the lemon:  Zest, then juice one lemon. Slice the second lemon into wedges or rounds for garnish. Set aside.
• Prepare the poaching liquid: In a large saucepan with a lid, combine the wine, lemon juice, shallot, garlic, and 2 sprigs parsley, and 2 sprigs dill. Bring to a simmer over medium heat.

• Season the salmon: Pat the salmon dry and season with kosher salt on both sides.
• Poach the salmon: Place the salmon in the poaching liquid skin side down so it is in contact with the pan. Lower the heat to maintain a simmer and cover. Cook for 5 to 8 minutes, depending on the thickness of the fish and your desired doneness. While the salmon poaches, you may want to baste the fish with some of the poaching liquid. If the pan becomes too dry, add a little additional white wine or water.
• Serve: Transfer the salmon to four serving plates and top with a bit of the poaching liquid. Sprinkle the salmon with lemon zest, chopped parsley, and dill. Add a drizzle of extra virgin olive oil if using. Serve immediately, with lemon wedges or slices on the side.

Ingredients

375 grams All Purpose Flour (3 cups)
2 grams Dry Active Yeast 1/2 tsp
6 grams Sea Salt (1.5 tsp)
350 ml Yogurt Whey (or fresh water) (1.5 cups)

Instructions

Warm whey (or water) to 100˚ F).
In large mixing bowl, whisk together flour, yeast and salt. Add warmed Whey (or water) and mix together until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
Place dough in Instant Pot and push the Yogurt button and adjust until display reads 24:00 and “Less.” Use the – button and adjust down to 3 hours. Place cover on Instant Pot.
When Instant Pot beeps, place a Cast Iron Dutch Oven into your oven and turn oven on to 500 degrees.Remove dough from Instant Pot and place onto a floured surface. Sprinkle a little flour on to top of dough and form into a ball.
Cover with a tea towel and bench rest 30 minutes. (That means leave on the counter undisturbed.)
Place the dough into the heated Dutch oven and spritz with a little water. Place on lid and close oven door. Turn temperature to 450 degrees and bake for 25 minutes..
After 25 minutes is up, remove lid and bake for an additional 10-20 minutes. Use a foil tent if the bread over browns. At the 10 minute mark, test the internal temperature of the bread to see if it reaches 200+. When the temperature reaches 200, the bread is done.
Remove Bread from Dutch Oven and place on cooling rack. Allow to cool before cutting Bread

Ingredients

12 oz, fresh cranberries, rinsed and drained
2 jalapeños, seeds removed
1/2 cup sugar
1/3 cup cilantro, finely chopped
3 green onions, finely sliced
1 tablespoon lime juice
1 tablespoon orange juice
pinch of salt

Instructions

Add cranberries and jalapeños to the foods processor and p use until coarsely/finely chopped, depending on your preference. Do not puree! Place the chopped cranberries and jalapeños into a bowl and combine with the sugar. Stir to combine. Add the cilantro, green onions, salt, lime and orange juices. Stir again to combine. Cover the bowl and refrigerate for at least one hour but preferably overnight. Remove from the fridge and drain the cranberry mixture to remove the juice. To serve, pour the mixture over a block of softened cream cheese. Alternatively, you can spread the cream cheese onto a serving dish and top with the salsa. Serve with your favorite crackers.

Ingredients

1½ cups all-purpose flour (180g)
2½ teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¼ cup pumpkin puree (280g)
½ cup packed light brown sugar (110g)
½ cup granulated sugar (100g)
½ cup vegetable oil (120mL)
¼ cup whole milk (60mL)
2 large eggs
1 teaspoon vanilla extract
½ cup pecans finely chopped (optional)

Instructions

1. Preheat the oven to 425°F. Prepare either a 12 muffin pan or a 24 mini muffin pan with cooking spray. You may need additional tins to accommodate the batter. I generally make 36 mini muffins using the small ice cream scoop to measure the batter I put into each mini pan.
2. In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.
3. In the bowl of an electric mixer, whisk together the oil, milk, eggs, vanilla, and granulated and brown sugars. Add in the pumpkin puree and mix until smooth. Pour the dry ingredients into the wet ingredients and mix until just combined.
4. Scoop the batter into the tins, filling each one about three-quarters full. Sprinkle a few of the pecans onto the top of each muffin.
5. Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 15 min if using larger muffin tins or 7-8 minutes if using mini muffin tins.

Ingredients
• 3 cups bread flour, plus more for work surface and sprinkling
• 2 1/2 tsp. kosher salt
• 1/4 tsp. active dry yeast (from 1 [1/4-oz.] envelope)
• 1 cup water
• 1/2 cup whole buttermilk
• Fine yellow cornmeal, for sprinkling

Directions
1. Combine dry ingredients:
Stir together flour, salt, and yeast in a large bowl.
2. Add liquids, and mix:
Add water and buttermilk. Using your hand as a claw, stir together until no dry bits of flour remain and all clumps are broken up. Do not knead.
3. Rest dough:
Cover bowl tightly with plastic wrap; let stand at room temperature until it’s very bubbly and the consistency resembles pancake batter, at least 12 hours or up to 18 hours. Alternatively, you can put the dough into your oven on the bread proofing setting. After the first hour, turn the oven off and let the dough sit overnight.
4. Shape dough:
Turn out dough on a well-floured work surface. (It will be very loose.) Incorporating as little flour from surface into dough as possible, shape it into a taut ball by folding edges in toward middle and repeating until it begins to develop structure and hold its shape, 12 to 16 times. do not over knead the dough! Turn dough seam side down on a clean (not floured) work surface.
5. Twist the bottom of the dough ball:
Heavily sprinkle top with flour. Using a dough scraper, shape the dough into a loose ball and coat with flour to facilitate handling in the next step.
6. Flour a bowl. Sprinkle some cornmeal into the blow trying to have some of the cornmeal cling to the side of the bowl. Using a dough scraper, lift and carefully invert dough ball into prepared bowl so the smooth, rounded side faces down and the seam faces up. Cover bowl with a kitchen towel. Let stand at room temperature (or in the oven on the bread proofing setting) until doubled in size, 1 to 2 hours.
7. Prepare oven and Dutch oven:
Preheat oven to 500°F with rack in lower third position. Meanwhile, place a cast-iron Dutch oven (5 quart or larger) with lid in oven to preheat about 20 minutes.
8. Move dough to Dutch oven, and bake::
Remove hot Dutch oven from oven. Carefully invert dough ball onto a parchment paper sling. Transfer into the Dutch oven. Working quickly using a thin, sharp knife, make 3 (about 4-inch-long, 1/4-inch-deep) cuts across the top of the loaf. Cover bread with Dutch oven lid; return to oven. Reduce oven temperature to 450°F. Bake, covered, until loaf has increased in volume and turned a shiny, pale light brown, about 25 minutes. Remove lid. Continue baking until loaf is golden brown and a thermometer inserted in center registers 205°F, 12 to 18 minutes. Transfer to a wire rack; cool 1 hour.

1/4 cup molasses

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups flour

1 cup whole-wheat pastry flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 tablespoons ground cinnamon

1 1/2 tablespoons ground ginger

1 teaspoon mace

2 teaspoons ground cloves

Method
Step 1
Whisk together the olive oil, molasses, 1 cup of the sugar, eggs and vanilla extract in a large bowl.
Step 2
In a separate medium bowl, combine the flours, baking soda, salt, cinnamon, ginger, mace and cloves. Add to the wet ingredients and stir until well combined. Cover and refrigerate overnight (see note).
Step 3
When ready to bake, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Step 4
Place the remaining 1/4 cup sugar in a small bowl. Use the palms of your hands to form the dough into 1 1/2-inch balls, then roll them in the sugar. Place the balls on the baking sheets spaced 2 inches apart; bake for 10 to 12 minutes or until the tops of the cookies crack. Let the cookies cool for 5 minutes on the baking sheets and transfer to a wire rack to cool completely.

Note: chilling the dough is critical so that it can be handled easily when rolling the dough.