Poulet tchoupitoulas

Active: 45 minutes; Total: 2 hours 30 minutes; Yield: 4 to 6

Butter, unsalted	1 tablespoon + 2 tablespoons
Onions, yellow; julienned	3 cups
Bell pepper, red; chopped	½ cup
Salt	2 teaspoons + 1 tablespoon
Cayenne	¼ teaspoon + ⅛ teaspoon + ½ tablespoon
Pepper, freshly ground	1 tablespoon +
Andouille sausage	½ pound
Garlic; chopped	1 tablespoon
Sweet corn; kernels removed	1 ear
Eggs	5 large
Heavy cream	2 cups
Tabasco	¼ teaspoon
Worcestershire sauce	1 teaspoon
Crusty bread; cubed	4 cups
Parmigiano-Reggiano; grated	½ cup
Paprika	3 ¾ teaspoons
Garlic powder	1 tablespoon
Onion powder	½ tablespoon
Oregano, dried	½ tablespoon
Thyme, dried	½ tablespoon
Vegetable oil	½ cup +
Chicken thighs	6 pounds

1. Preheat oven to 350°F; grease a 2-quart glass rectangular baking dish with 1-tablespoon butter. 
2. In a large sauté pan over medium-high heat, melt 2-tablespoons butter, then add the onions, bell pepper, 1-teaspoon salt, and ¼-teaspoon cayenne. 
3. Season generously with pepper, and sauté until the onions are soft and start to brown, about 6 minutes. 
4. Add the sausage, and continue to cook for 3 minutes. 
5. Add the garlic and corn, and cook for 1 minute; remove from heat and set aside. 
6. In a mixing bowl, whisk the eggs for 30 seconds. 
7. Add the cream, 1-teaspoon salt, ⅛-teaspoon cayenne, Tabasco, and Worcestershire; whisk until fully incorporated. 
8. Stir in the sautéed sausage mixture, and then add the bread cubes; mix well. 
9. Transfer the filling to the prepared dish, and sprinkle with cheese. 
10. Bake until golden brown and set, about 55 minutes. 
11. In a small bowl, combine paprika, 1-tablespoon salt, garlic powder, ½-tablespoon pepper, onion powder, ½-tablespoon cayenne, oregano, and thyme with the oil; mix well. 
12. Smear the mixture evenly over each piece of chicken. 
13. Heat a large oven-safe sauté pan over medium-high heat. 
14. When hot, add enough oil to coat the bottom of the pan. 
15. Place the chicken in the pan skin side down, and sear until a deep golden brown, about 6 to 8 minutes. 
16. Turn the chicken, and place in the oven, roasting until the juices run clear, about 25 to 30 minutes. 
17. Remove from the oven, and rest for 5 minutes before serving. 

Recipe mildly adapted from Emeril Lagasse’s recipe featured in The Last Holiday.

Matcha cheesecake

Active: 20 minutes; Total: 2 hour + 5 refrigeration time; Yield: 8 servings

Butter, melted	100g
Graham crackers, crushed	180g
Sugar, granulated	25g + 200g
Matcha powder	24g
Cream cheese, room temperature	675g
Cream, heavy	320g
Cornstarch	16g
Eggs, divided; lightly beaten	2 whole + 2 yolks

1. Preheat oven to 350°F. 
2. Grease a 9-inch springform pan with butter. 
3. Prepare boiling water for water bath. 
4. In a medium bowl, combine the crackers and 25g sugar, then the butter; dump into the prepared springform pan. 
5. Using a flat glass (I prefer my heavy-bottomed whiskey glass), press the crumbs into an even layer. 
6. Bake for 8 minutes; cool to room temperature. 
7. Reduce oven to 325°F. 
8. Gently whisk together 200g sugar and matcha powder to remove any lumps. 
9. In a separate bowl, beat the cream cheese until smooth, about 2 minutes. 
10. Add the matcha-sugar mixture, starting slowly, whisk until smooth. 
11. Add one-third of the cream, whisking until smooth, then whisk in the remaining cream until well combined. 
12. Add the cornstarch, whisking until the mixture looks smooth. 
13. Add the eggs, one at a time, whisking until incorporated. 
14. Using a rubber spatula, scrap the sides and bottom of the bowl to ensure the mixture is evenly incorporated. 
15. Pour over the prepared crust; tapping gently on the counter to level and dislodge any hidden air bubbles. 
16. Using an oven bag to protect the cheesecake, place the springform pan into a large waterbath pan, then place in the over. 
17. Carefully add the boiling water to the waterbath pan, about one-third to one-half the way up the side of the springform pan. 
18. Bake 70 minutes, until it wobbles and bounces when gently tapped on the side; turn off the oven, open the door about 1 inch, and let the cheesecake rest in the oven for about 30 minutes. 
19. Remove from the oven and cool to room temperature, then chill in the refrigerator for at least 5 hours before serving. 

Recipe by Aya Caliva on Pastry Living.

Creamed spinach-stuffed squash

Active: 40 minutes; Total: 1 hour 40 minutes; Yield: 4 servings 

Acorn squash; halved, seeded	2 large
Oil, olive	1 tablespoon
Salt, kosher	1 teaspoon +
Pepper, freshly ground	1 teaspoon +
Baby spinach	16 cups
Cream, heavy	2 ½ cup
Crème fraîche	¼ cup
Parmesan; grated	½ cup + ¼ cup

1. Preheat oven to 425°F. 
2. Cut a thin sliver off the back side of each squash half to help it sit flat. 
3. Place the squash, cavity sides up, on a foil-lined baking sheet. 
4. Drizzle evenly with oil; sprinkle with salt and pepper. 
5. Roast until just tender, about 40 minutes. 
6. Remove from oven; increase temperature to 475°F. 
7. Meanwhile, heat a medium saucepan over medium-high heat. 
8. Add the spinach, one handful at a time; cook, stirring often, until wilted, 2 to 3 minutes. 
9. Transfer the spinach to a fine wire-mesh strainer; let drain and cool for about 20 minutes. 
10. Wipe the saucepan clean. 
11. Squeeze the spinach with a clean kitchen towel to remove as much liquid as possible; coarsely chop and set aside. 
12. Scoop out about ¼ cup of the squash from each roasted half, leaving cavities with a ¼-inch to ½-inch-thick border of flesh. 
13. Finely chop the scooped squash. 
14. Bring the cream and chopped squash to a boil in the saucepan over medium heat, stirring often; reduce heat to low, and simmer, stirring often, until the cream is thick enough to coat the back of a wooden spoon, about 10 minutes. 
15. Add the spinach, and cook, stirring often, until thick and creamy, 10 to 15 minutes. 
16. Remove from heat. 
17. Stir in the crème fraîche and ½-cup Parmesan; season to taste. 
18. Spoon evenly divided mixture into the squash halves; sprinkle with remaining cheese. 
19. Bake until the cheese is melted and beginning to brown, 5 to 8 minutes. 
20. Serve immediately. 

Recipe from Food & Wine Annual 2025.