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For the meatballs: 1 large egg 1/2 a cup of whole milk ricotta 1/4 cup of finely grated Pecorino Romano, plus extra for serving, 1/4 cup of finely chopped fresh flat-leaf parsley 1 garlic clove, finely chopped kosher salt and freshly ground black pepper 1/2 a pound of ground beef 1/2 a pound of ground pork 1/4 cup of olive oil, plus more for drizzling. For the sauce: 1 tablespoon of olive oil 1 garlic clove, finely grated, 1 24-ounce jar of passata or 1 28-ounce can of crushed tomatoes. Prepare the meatballs. In a large bowl, whisk to combine the egg, ricotta, Pecorino Romano, parsley, garlic, two teaspoons of salt, and one and a half teaspoons of pepper. With your hands or a spatula, mix in the ground beef and pork until the ingredients are evenly distributed. Form the meatballs. Using a standard soup spoon, scoop a, a scant quarter cup of the meatball mixture into the palm of your hand and use the spoon to scrape the mixture against your palm and shape it into a ball. Repeat with the remaining mixture to form 12 meatballs. Make the sauce. In a medium saucepan, heat the tablespoon, one tablespoon of olive oil over medium heat. Add the garlic and stir until fragrant, about one minute. Add the passata and simmer on low until bubbling, four to five minutes. Season with salt and pepper. To cook the meatballs, heat the quarter cup of olive oil in a medium skillet over medium heat. Once the oil is hot and shimmery, add half the meatballs and sear until golden brown on all sides, four to five minutes. Transfer the browned meatballs to the prepared sauce and repeat with the remaining meatballs. Simmer the seared meatballs in the tomato sauce until they are cooked through and tender, 20 to 25 minutes. Serve the meatballs with tomato sauce, more Pecorino, and a drizzle of olive oil. The yield is four servings, or approximately 12 meatballs

Ingredients 2tablespoons of butter a half an onion, chopped, 2 stalks of celery, chopped, salt and ground black pepper to taste 2 cups of diced Yukon Gold potatoes 1 can of condensed cream of chicken soup 1 can of cheddar cheese soup, 4 cups of chicken broth 1 tablespoon of Cajun seasoning 1 teaspoon of garlic powder 1 teaspoon of onion powder 4 cups of chopped rotisserie chicken, or more to taste 5 strips of bacon, cooked and chopped 1/2 cup of sour cream, 1/2 cup of shredded creamy mozzarella cheese. For garnish 1/4 quarter cup of shredded cheddar cheese cooked and crumbled bacon scallions, sliced buttery round crackers, such as Ritz, crushed. Melt two tablespoons of butter in a large pot over medium heat. Add onions and celery and cook until tender, four to five minutes. Season with salt and pepper. Add potatoes, cream of chicken, cheddar cheese soup, and broth to the pot, and season with Cajun seasoning, garlic powder, and onion powder. Simmer for five minutes. Add chicken and bacon to the soup. Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes more. Stir in sour cream and creamy mozzarella. Remove from heat. Serve garnished with shredded cheddar, bacon, scallions, and crushed Ritz crackers. serves 10

Ingredients 6 slices of bacon or 3 TBSP of unsalted butter 1 bunch of scallions, white and green parts thinly sliced separately 4 garlic cloves, minced 2 pounds of russet potatoes, peeled and cut into half-inch cubes, large skins reserved, 6 cups of whole milk kosher salt and black pepper 1 tablespoon of extra virgin olive oil, plus more as needed 1/8 tsp of ground cayenne, 1/8 tsp of garlic powder 3/4 a cup of sour cream, plus more for serving, 3/4 of a cup of freshly grated cheddar, about three ounces, plus more for serving. In a large soup pot or Dutch oven, over medium heat, cook the bacon, if using, until crisp, 12 to 13 minutes. Transfer the bacon to a paper towel-lined plate or cutting board. Return the pot with just three tablespoons of the bacon fat to the stove. If there's not enough fat, supplement with butter to a total of three tablespoons. If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat. Over medium-low heat, saute the white parts of the scallions and the garlic until golden brown, two to three minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk, and two teaspoons of salt and bring to a boil over medium-high heat. Resist the urge to heat it faster, as this can lead to curdling. Once at a boil, lower the heat and simmer, covered, until the potatoes are tender, 10 to 15 minutes. As soup simmers, prepare the potato skins. Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden brown, about three minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne, and garlic powder, crumble, and set aside. Once the potatoes are tender, take the pot off the heat and puree the mixture with an immersion blender if you'd like a smooth soup. Mash with a potato masher if you'd like a chunkier soup. Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and cheddar, and the green parts of the scallions. Top with potato peels. Eat any extra as chips dipped in ketchup and mustard. yields four servings

Ingredients 1/2 cup of olive oil, plus more as needed. 2 heads of broccoli, about two pounds, separated into small florets, stems peeled and diced. 2 1/2 teaspoons of kosher salt, more to taste. 2 tablespoons of unsalted butter. 1 large Spanish onion, diced. 5 cloves of garlic, chopped. A half a teaspoon of black pepper, more for finishing. 1/4 teaspoon of red pepper flakes. 1/2 a pound of potatoes, peeled and thinly sliced. 1/4 teaspoon of finely grated lemon zest. 1 1/2 teaspoons of fresh lemon juice, or more to taste. Grated Parmesan to finish Flaky sea salt to finish. In a large soup pot, heat two tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom o- of the pan in a single layer without overcrowding. Cook broccoli without moving it for about three to four minutes, or until dark brown on one side only. Leave the other side bright green. Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with one teaspoon of salt and set aside. Reduce heat to medium-low. Add butter and remaining two tablespoons of oil to pan. Add onions and garlic, black and red peppers, and a half a teaspoon of salt. Cook onion-garlic mixture until soft and translucent, about four minutes. Add potato to the pot with one quart of water and remaining one teaspoon of salt. Bring to a simmer, cover pot, and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again, and cook until tender, another five to 10 minutes. Add lemon zest and roughly puree soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper, and flaky sea salt. Yields four to six servings.

Ingredients 14 to 15 ounces of frozen French fries 5 tablespoons of mayonnaise 1 tablespoon of capers, chopped 2 tablespoons of distilled white vinegar, plus more to taste 4 tablespoons of finely chopped fresh dill or parsley, but dill would be preferable Coarse kosher salt and black pepper 4 four-ounce flaky white fish filets, such as haddock or cod one to one and a half inches thick. Thawed if frozen 1/2 cup of Panko breadcrumbs 1 tablespoon of olive oil. Heat the oven to 425 degrees. On a large sheet pan, spread out the French fries in a single layer and scooch to the edges of the pan. Bake for 15 to 20 minutes until slightly crispy at the edges. Meanwhile, in a bowl, stir to combine the mayonnaise, capers, vinegar, two tablespoons of dill, one teaspoon of salt, and a half a teaspoon of black pepper. Transfer about half of the sauce to a small serving dish. Set aside for later. Add the fish to the rest of the marinade and toss to coat. Cover and refrigerate until ready to cook. In a separate bowl, stir to combine the Panko, olive oil, remaining two tablespoons of dill, a quarter teaspoon of salt, and a quarter teaspoon of black pepper. When the fries are slightly crispy at the edges, add the marinated fish pieces to the sheet pan. Sprinkle the fish evenly with Panko, then douse the fish and fries with vinegar to taste, one to two tablespoons, and sprinkle with salt. Bake the fish alongside the fries until the fish is flaky and no longer opaque in the center, 12 to 15 minutes. Serve immediately with the reserved sauce. Yield of four servings

Ingredients 1 medium cabbage about two and a half pounds. Salt and pepper. 1/4 a cup of extra virgin olive oil, plus more for serving. 2 15-ounce cans of butter beans. Four anchovy fillets or fillets. Two garlic cloves. 1/2 a teaspoon of crushed red pepper, optional. A quarter cup of roughly chopped parsley for garnish. 1 lemon, optional. Heat the oven to 400 degrees. Remove the outer layer of leaves from the cabbage, then cut off the stem end. Cut the cabbage into quarters through the core, then cut out the solid core from each piece. Slice each piece crosswise into half-inch thick slabs, then separate them with your hands into individual ribbons. Spread the ribbons onto a baking sheet and season with salt and pepper. Roast the cabbage for 15 minutes. Drizzle the cabbage with two tablespoons of olive oil and toss to coat, then roast for another 15 minutes. Meanwhile, rinse and drain the butter beans. Finally, mince the anchovies and grate the garlic. Add the beans, anchovies, garlic, crushed red pepper, if using, add the remaining two tablespoons of olive oil to the roasted cabbage and toss to coat evenly. Bake for a final 15 minutes, or longer if you prefer the cabbage to caramelize further. Remove the cabbage from the oven. Sprinkle with the chopped parsley, drizzle with more olive oil, season with salt and pepper, and add a squeeze of lemon if that suits you. Gently toss to combine and serve warm.

Ingredients 6 Ripe tomatoes, diced 1 cup of white onions diced 1 jalapeno deseeded ribs removed and diced 1 clove of garlic, minced. 1 cup of cilantro, chopped 2 limes. A half a teaspoon of salt Instructions combined tomatoes, onions. Jalapenos, garlic and cilantro in a bowl. Squeeze the fresh limes over the mixture to cover them in Juice. Add Salt and toss ingredients to gently until well combined.

Ingredients: 4 cups chopped rhubarb (fresh or frozen) 1 red bell pepper, finely chopped 1–2 red chilies, minced (adjust to taste) 1 medium onion, finely chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 1½ cups granulated sugar ½ cup apple cider vinegar ¼ teaspoon salt Optional: ¼ teaspoon crushed red pepper flakes (for extra heat) Directions: Layer Ingredients: In a slow cooker, add rhubarb, bell pepper, chilies, onion, garlic, and ginger. Sprinkle sugar and salt over the top and pour in the vinegar. Stir gently to combine. Cook Slowly: Cover and cook on LOW for 5–6 hours until the mixture is soft and jam-like. Stir every couple of hours. Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for a smoother finish (be cautious of hot splashes). Adjust Thickness: If the jam is too runny, cook uncovered on HIGH for 30–60 minutes until thickened to your liking. Cool & Store: Let the jam cool slightly, then spoon into sterilized jars. Store in the fridge for up to 3 weeks or freeze for longer.

Butter a 9-inch pie pan. Set the oven to 275 F. Beat until stiff 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar Beat in, a spoonful at a time 1 cup granulated sugar 1/2 teaspoon vanilla Spread in the pan, having the edge higher to make a rim. Bake until dry and firm to the touch but not brown (about 1 hour). Turn off the heat and cool in the oven with the door open. Spread with 1/2 cup cream, whipped. Let stand several hours or overnight in the refrigerator. Cover with filling (below) Spread with 1/2 cup cream, whipped but not sweetened Lemon filling. Beat 4 yolks until thick with 1/4 cup sugar and 1/4 cup lemon juice. Cook over hot water until thick and smooth. Cool.

Cook and stir together for 5 minutes 2 tablespoons butter 6 mushrooms, cut in pieces 1 cup cubed cooked chicken Blend in 2 tablespoons flour Add 1 cup chicken stock or broth. Simmer 10 minutes. Season with salt, cayenne and nutmeg Mix 1 slightly beaten egg 1 tablespoon cream 1 tablespoon sherry Stir in and heat 1 minute. Serves 4

2 cups white flour 2 cups white sugar 2 tsp baking soda 2 beaten eggs (room temperature) 1 can (19 ounces) crushed pineapple with juice 1 cup chopped nuts. Throw all ingredients together in a large bowl. Mix well. Pour into a 9x13 inch metal pan and bake for 50 minutes in a 350 F oven. Test by inserting toothpick into the center of cake. If it comes out clean, it is ready.

3 cups flour 1 Tbsp baking powder 1 tsp salt 1/4 tsp cayenne pepper 1/8 tsp black pepper 4 ounces cheddar cheese cut into 1/4 inch cubes 1 1/4 cup milk 3/4 cup sour cream 3 Tbsp of butter melted 1 egg lightly beaten Preheat your oven to 350 F. Grease 9x5 loaf pan with oil. In a bowl, whisk together the first five ingredients. Careful stir in cheese cubes until covered in flour mixture. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture. Stir until just combined but do not over stir. Spread mixture into loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.