Rosti-topped lamb & rosemary pie

Active: 30 minutes; Total: 5 hours; Yield: 4 to 6

Lamb leg or shoulder; cut into large chunks	750 grams
Salt
Pepper, freshly ground
Flour, all-purpose	2 tablespoons
Oil, olive	1 tablespoon + 1 tablespoon
Onion; chopped	1 large
Carrot; chopped	1 large
Garlic; crushed	5 cloves
Rosemary; needles picked, finely chopped, plus a few small sprigs	2 sprigs +
Tomato paste	1 tablespoon
Wine, red	200 milliters
Stock, beef	500 milliters
Vinegar, strawberry balsamic	1 tablespoon
Potatoes, floury; cut into chunks	850 grams
Cheddar, sharp; grated	100 grams
Butter, unsalted; melted	25 grams + 25 grams

1. In a large bowl, season the lamb with salt and pepper, then toss with flour. 
2. Heat 1-tablespoon oil in a Dutch oven over high heat, and brown half the lamb on all sides; transfer to a plate, and repeat with the remaining lamb; set aside. 
3. Reduce heat to medium, add 1-tablespoon oil, then the onions and carrot; cook for 10 minutes, stirring occasionally, until soft and golden. 
4. Add the garlic, chopped rosemary, and tomato paste; stir for 1 to 2 minutes. 
5. Return the lamb to the pan, pour in the wine and stock, stir in the vinegar, and bring to a simmer. 
6. Reduce the heat to low, cover, and cook for 3 hours, or until the lamb is tender. 
7. Place the potatoes in a large pot, cover with water, bring to a boil, and cook for 10 minutes, until softened slightly but still holding their shape. 
8. Preheat oven to 375°F.
9. Drain, leaving to cool enough to handle, then grate using the coarse side of the grater. 
10. Place in a medium bowl with the cheddar, 25-grams butter, salt, and pepper; mix until well combined. 
11. Transfer the lamb stew to a 12-inch-by-8-inch baking dish. 
12. Scatter the potato topping over the meat, and poke a few small rosemary sprigs into it. 
13. Brush with the remaining butter, and bake for 35 to 40 minutes, until the topping is golden brown and the stew is bubbling at the edges.

Recipe mildly adapted from Good Food by Cassie Best.

Shrimp & crabmeat étouffée with grits

Active: 1 hour; Total: 1 hour; Yield: 8 servings 

Chicken stock or water	12 cups
Grits, uncooked	2 cups
Salt, kosher	1 teaspoon + 1 ½ teaspoons
Oil, vegetable or olive	¼ cup
Butter, unsalted	3 tablespoons
Onion, white; chopped	2 cups
Celery; finely chopped	1 cup
Bell pepper, red; finely chopped	1 cup
Garlic, finely chopped	1 tablespoon
Flour, all-purpose	½ cup
Clam juice, fish  or chicken stock	3 cups
Dry sherry	½ cup
Worcestershire sauce	¼ cup
Sage, dried; rubbed	2 tablespoons
Thyme; finely chopped	1 tablespoon
Cayenne pepper	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Tomato paste	1 tablespoon
Pepper, freshly ground	½ teaspoon
Shrimp, raw, jumbo; peeled, butterflied, tail on	1 ½ pounds
Crabmeat, lump jumbo; drained, picked clean	1 ½ pounds

1. Stir together the stock, grits, and salt in a large saucepan; bring to a boil over medium-high heat, stirring occasionally. 
2. Reduce heat to low, cover, and cook, stirring occasionally, until tender, about 45 minutes. 
3. Combine the oil and butter in a large Dutch oven over medium heat; cook until the butter is melted. 
4. Add the onion, celery, bell pepper, and garlic; cook, stirring often, until the onion is translucent and the vegetables are softened, about 10 minutes. 
5. Add the flour, and stir briskly. 
6. Cook, stirring constantly, until the mixture becomes brown, being careful not to burn it, 20 to 25 minutes. 
7. Stir in the 3-cups juice/stock, sherry, Worcestershire, sage, thyme, cayenne, and nutmeg. 
8. Increase the heat to medium-high, and bring to a simmer, stirring constantly. 
9. Stir in the tomato paste, salt, and pepper; reduce the heat to medium, and simmer, stirring often, until creamy and thick, about 15 minutes. 
10. Add the shrimp, and cook, stirring occasionally, until just cooked through, 3 to 4 minutes. 
11. Reduce the heat to medium-low. 
12. Gently fold in the crabmeat, and cook, undisturbed, until heated through, 1 to 2 minutes. 
13. Remove from heat; season to taste. 
14. Plate the grits, and then properly smother them with the gravy. 

Recipe mildly adapted from Food & Wine Annual 2025.

Pork chop Milanese with arugula salad

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

Pork chops, bone-in, rib-cut, about ½-inch thickness; frenched, fat and membrane removed, pounded to ¼-inch thickness	4
Salt, kosher	1 ½ teaspoons + ½ teaspoon +  ¼ teaspoon
Pepper, freshly ground	½ teaspoon + ½ teaspoon + ¼ teaspoon
Flour, all-purpose	½ cup
Eggs; beaten	3 large
Breadcrumbs, plain	1 cup
Parmesan cheese, grated	½ cup + ½ cup
Italian seasoning blend	1 ½ teaspoon
Canola oil	¾ cup
Arugula	4 cups
Olive oil, extra-virgin	1 tablespoon
Vinegar, white wine	1 tablespoon
Tomatoes, cherry; cut in half	½ cup

1. Preheat the oven to 200°F. 
2. Set a wire rack on a large rimmed baking sheet; set aside. 
3. Season the pork chops evenly with 1 ½-teaspoons salt and ½-teaspoon pepper. 
4. Place the flour in a large, shallow bowl. 
5. Place the eggs in another large, shallow bowl. 
6. In a third large, shallow bowl, stir together the breadcrumbs, ½-cup cheese, Italian seasoning, ½-teaspoon salt, and ½-teaspoon pepper. 
7. Working in batches, dredge the chops in the flour, shaking to remove excess; dip in the egg, letting excess drip off. 
8. Dredge in the breadcrumb mixture, patting to adhere; transfer the coated chops to a parchment paper-lined work surface. 
9. In a large skillet, pour canola oil in to a depth of ¼ an inch; heat over medium-high heat until shimmering. 
10. Working in batches, cook the chops until golden brown and a thermometer inserted near, but not touching, the bone registers 140°F, 2 to 3 minutes a side. 
11. Place the chops on the prepared wire rack on a baking sheet, and sprinkle with salt to taste; transfer to the preheated oven to keep warm while preparing the remaining chops and salad. 
12. Combine the arugula and ½-cup cheese in a medium bowl. 
13. Sprinkle with salt and pepper, and drizzle with olive oil and vinegar; toss to combine, and garnish with tomatoes. 
14. Serve salad with the pork chops. 

Recipe from Food & Wine Annual 2025.

Triple strawberry shortcakes

Active: 1 hour; Total: 2 hours; Serves: 6

Flour, all-purpose	2 cups
Strawberries, freeze-dried	½ cup + ¼ cup
Sugar, granulated	¼ cup + ¼ cup +
Baking powder	1 tablespoon
Salt, kosher	½ teaspoon
Butter, unsalted, cold, cut into small pieces	6 tablespoons
Cream, heavy	¾ cup + 1 cup
Egg	1 large
Strawberries, hulled and halved or quartered	1 ¾ pounds
Lemon juice	½ lemon
Sugar, confectioners’	¼ cup
Vanilla extract	1 teaspoon

1. Line a baking sheet with parchment paper. 
2. Pulse the flour, ½-cup freeze-dried strawberries, ¼-cup granulated sugar, baking powder, and salt in a food processor until the strawberries are crushed. 
3. Add the butter, and pulse until it is pea-sized pieces. 
4. In a small bowl, whisk together ¾-cup cream and an egg. 
5. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse into the dough comes together. 
6. Transfer to a medium bowl, and kneed three or four times. 
7. Scoop six balls of the dough (about ½ cup each) onto the baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. 
8. Refrigerate until firm, about 30 minutes. 
9. Preheat the oven to 400°F. 
10. Lightly brush each ball of dough with cream, and sprinkle with granulated sugar. 
11. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. 
12. Let cool 10 minutes on the baking sheet, then transfer the shortcakes to a rack to cool completely. 
13. Meanwhile, puree 2-cups strawberries in a blender until smooth (you should have about 1 cup puree). 
14. Toss the remaining 4-cups strawberries with ½-cup strawberry sauce, ¼-cup granulated sugar, and lemon juice; cover and refrigerate until ready to use. 
15. Crush or finely chop ¼-cup freeze-dried strawberries until powdery; transfer to a large bowl and add 1-cup cream and ¼-cup confectioners’ sugar. 
16. Beat with a mixer on medium-high speed until stiff peaks form. 
17. Add the vanilla, and beat until combined. 
18. Gently fold in the remaining ½-cup strawberry sauce; refrigerate until ready to use. 
19. Split each shortcake and fill with the strawberry mixture and strawberry whipped cream. 

Recipe from Food Network Magazine.

Best banana bread

Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10

Butter, unsalted, melted	½ cup
Pecans, toasted, chopped	1 cup
Flour, all-purpose	1 ¾ cup
Sugar, granulated	½ cup
Baking soda	1 teaspoon
Cinnamon, ground	1 teaspoon
Salt, fine	½ teaspoon
Nutmeg, freshly grated	¼ teaspoon
Eggs, lightly beaten	2 large
Buttermilk, sour cream, or yogurt	½ cup
Sugar, brown	½ cup
Vanilla extract	1 teaspoon
Bananas, mashed	1 ½ cups

1. Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan. 
2. In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. 
3. In a medium bowl, whisk together the eggs, butter, buttermilk, brown sugar, and vanilla; stir in the bananas. 
4. Fold the banana mixture into the flour mixture until just combined. 
5. Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter. 
6. Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour. 
7. Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely. 

Recipe from Food Network.