Fall Into Love Recipes

Amy Traverso - Pork and Apple Pie with Cheddar-Sage Crust
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Amy Traverso - Pork and Apple Pie with Cheddar-Sage Crust
Pork and Apple Pie with Cheddar-Sage Crust
Seasonal Event:
Makes: 8 to 10 servings
Active Time: 1 hour Total Time: 2 hours
My first editor, Maria Guarnaschelli, suggested this recipe, based on her memory of a savory pie served at a London pub. One half of the pie was filled with pork and the other with apples. As I later learned, that dish has its roots in an eighteenth-century workingman’s lunch called the Bedfordshire Clanger—a hand-held pie filled with meat on one end and jam on the other. It was a compact way to serve lunch and dessert in one package.

In adapting this idea to my own taste, I decided to layer apples on top of a spiced ground pork filling, rather than setting the two ingredients side by side. The flavors are fantastic together, and this dish has been the hit of many parties. It makes an especially good buffet option, as it can be served warm or at room temperature.

Apple notes: as with all pie recipes, you want firm fruit here. Some good examples: Granny Smith, Arkansas Black, and Northern Spy for Tart Apples; and York, Opal, Jazz, or Pink Lady for sweet ones.


  • 10- to 12-inch skillet
  • Food processor
  • 9-inch deep-dish pie plate
  • Preferably glass
  • Rolling pin


  • 2½ cups (350 g) all-purpose flour, plus more for the counter
  • 2 teaspoons dried sage, finely crumbled
  • ½ teaspoon table salt
  • 16 tablespoons (2 sticks; 255 g) chilled unsalted butter, cut into small cubes
  • 3 ounces (85 g) sharp cheddar cheese, finely grated
  • 6 to 8 tablespoons (90 to 120 ml) ice water
  • 1 egg blended with 1 tablespoon water
  • Fresh sage leaves for garnish (optional)


  • 1½ pounds (3 large) firm-sweet apples (see apple notes), unpeeled, cored, and cut into ¼-inch-thick wedges
  • 1½ pounds (3 large) firm-tart apples, unpeeled, cored, and cut into ¼-inch-thick wedges
  • 2 tablespoons (30 ml) vegetable oil
  • 1 small onion (140 g), very finely chopped
  • 2 pounds (900 g) ground pork (preferably 15 to 17% fat)
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 3½ tablespoons plain breadcrumbs



  1. First Make the Crust: In a medium bowl, whisk together the flour, sage, and salt. Sprinkle the butter cubes over the flour mixture and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do so). Do this until the mixture looks like cornmeal with some pea-sized bits of butter remaining. Stir in the cheese with a fork until evenly distributed. Sprinkle 6 tablespoons ice water over the mixture and stir with a fork until the dough begins to come together. If needed, add an additional tablespoon or two of ice water (you shouldn’t need much more). Turn the dough out onto a lightly floured surface and knead three times. Gather the dough into a ball, then divide into two portions, making one slightly bigger than the other. Press each portion down into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
  2. Make the Filling: In a skillet over medium-low heat, cook the apples without any oil, stirring gently, until they just begin to soften, 5 to 7 minutes. Transfer to a dish and set aside. Add oil to the pan and increase the heat to medium-high. Add the onion, pork, brown sugar, salt, and spices. Cook, using a wooden spoon to break up the meat, until it is lightly browned, about 10 minutes. Let the meat mixture cool for 10 minutes, then transfer to a food processor. Add the breadcrumbs and pulse five times until the mixture has the texture of coarse sand. Set aside.
  3. Prepare the Crust: Dust your counter and rolling pin evenly with flour. Unwrap the larger disk of dough and put it on the counter, turning to coat with flour. Roll out, working from the center, to a 13-inch circle. Turn the dough periodically and flip it over to prevent sticking; dust the counter with additional flour as needed. Roll the dough up around the rolling pin and transfer the dough to a pie plate. Press the crust into the sides of the pie plate, draping any excess over the edge. Unwrap the smaller disk of dough and roll out as before, working from the center, to an 11-inch circle. Set aside.
  4. Preheat the oven to 425ºF and set a rack to the bottom position. Fill the pie: pour the meat mixture into the bottom crust and gently smooth the top with a spatula. Arrange the cooked apple slices over the meat, pressing down to make the whole construction as smooth and neat as possible. Transfer the top crust to the pie and lay it over the filling. Using a sharp knife, make two 3-inch slashes in the crust to allow steam to escape. Fold the edges of the bottom crust up over the top crust and crimp the edges to seal. Brush the crust with the egg wash and decorate with sage leaves, if desired. Bake at 425ºF for 10 minutes, then reduce the heat to 375ºF and bake until the crust is golden brown, 35 to 45 minutes more. Remove from the oven and let cool for 25 minutes before serving.

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Brad Miller - Roasted Butternut Squash Salad
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Brad Miller - Roasted Butternut Squash Salad
Roasted Butternut Squash Salad with Feta
Lunch, Dinner
Seasonal Event:
Serves 4 - 6
  • 1 large butternut squash (seasoned diced roasted)
  • ½ cup cilantro vinaigrette (however much you like on the salad)
  • ½ cup toasted salted sunflower seeds
  • ½ cup feta crumbles (rinsed)
  • ½ cup dried cranberries
  • ¼ c cilantro chiffonade (sliced)
  • 6 cups loosely packed arugula
  • 6 cups loosely packed mixed greens
  • 2 teaspoons sumac
  • Season with salt and black pepper


  • 2 tablespoons freshly squeezed lime juice, plus more to taste
  • 2 tablespoons water
  • 1/4 cup packed fresh cilantro leaves
  • 1 small strip of jalapeño pepper (seeds and ribs removed), finely chopped
  • 1/4 cup avocado oil
  • 1/4 teaspoon ground cumin
  • Freshly ground black pepper
  • Kosher salt


  • 1 large squash


  • Make sure the squash is slightly warm or room temp. Combine all ingredients and toss with desired amount of cilantro vinaigrette.


  • Combine the ingredients in a blender except avocado oil. Blend together while slowly drizzling in avocado oil. This dressing can be a little broken. Shake in a container with lid or whisk before serving.


  • Preheat oven to 400 degrees f. Peel your squash with a vegetable peeler. Once peeled cut in half lengthwise and remove seeds. Proceed to cut the squash into medium size cubes.
  • Toss the butternut squash with olive oil, fresh thyme, salt and black pepper. Arrange coated squash on a baking sheet evenly. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes

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Fall Apple Pear Dutch Baby with Thyme Whipped Cream
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Fall Apple Pear Dutch Baby with Thyme Whipped Cream
Fall Apple Pear Dutch Baby
Breakfast, Brunch
Seasonal Event:
  • 3 large eggs, room temp
  • 3/4 cup whole milk, room temp
  • 3/4 cup ap flour
  • 1 t vanilla extract
  • 1 t almond extract
  • 1 t ground pumpkin pie spice
  • 6 t salted butter, divided


  • 10" cast iron skillet


  • 1 large granny smith apple, peeled, cored and cubed
  • 1 large gala apple, peeled, cored and cubed
  • 1 large pear (of your choosing)
  • 1 t ground cinnamon
  • ½ cup brown sugar
  • ¼ cup apple juice
  • 1 t vanilla
  • 1 t sea salt
  • 1/4 cup dried cranberries (or whatever dried fruit or raisin you like)
  • 1/2 cup chopped walnuts, toasted


  • 2 cups chilled heavy cream
  • 1/4 cup maple syrup
  • 2 fresh thyme sprigs
  • 1 t vanilla



  • Preheat skillet in 425 oven for 10 min.
  • Whisk eggs through pumpkin pie spice together until blended. Melt 3 t butter in 10" cast iron skillet and spread butter to edges of skillet. Slowly pour the batter into the pan and return the pan to the oven for about 10 minutes.
  • While the Dutch baby is baking make the toppings.


  • Melt remaining 3 t butter over medium heat in a medium saute pan. When melted add all ingredients except for the walnuts. Let them simmer for about 7 minutes. Set aside


  • In a chilled bowl, whip cream until it begins to thicken. Slowly add the maple syrup and vanilla, when thick peaks begin to form, add the fresh thyme.


  • When the Dutch baby is ready, puffed and custardy in the center, carefully remove from oven. Top with fruit, whipped cream and top with chopped toasted walnuts. Serve immediately.

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Ronnie Woo - Pumpkin Chocolate Chip Whoopie Pies
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Ronnie Woo - Pumpkin Chocolate Chip Whoopie Pies
Pumpkin Chocolate Chip Whoopie Pies
Seasonal Event:
Makes 12 Whoopie Pies


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1¼ cup brown sugar, packed
  • 2 large eggs room temperature, beaten
  • 1 cup pumpkin puree, packed
  • 2 teaspoons vanilla bean paste


  • 5 ounces cream cheese, room temperature
  • ¼ cup (½ stick) unsalted butter, softened
  • 1 teaspoon vanilla bean paste
  • 1¾ cups powdered sugar
  • 1½ cups mini semi-sweet chocolate chips


Make the Batter:

  • Preheat the oven to 350 degrees. F.
  • Line two baking sheets with parchment paper.
  • In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy.
  • Add the eggs one at a time and beat well after each addition.
  • Add the pumpkin puree and vanilla bean paste and beat until combined.
  • Using a spatula, fold in the flour mixture until just combined.
  • Drop by heaping tablespoons onto the baking sheets, about 1 inch apart.

Bake the Cookies:

  • Bake the cookies until they are lightly golden brown on top, about 11-13 minutes.
  • Cool completely. In the meantime, make the filling.

Make the Filling:

  • In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, and vanilla bean paste and beat on medium speed until combined.
  • Add the powdered sugar and beat until light and fluffy.

Assemble the Pies:

  • Place the mini chocolate chips in a small bowl. Spread one tablespoon of filling onto the flat side of one cookie and top with the flat side of another cookie.
  • Press down until the filling pushes to the edge and roll the exposed edge in the bowl of mini chocolate chips.
  • Repeat with the rest of the cookies and filling.

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Chris Valdes - Pumpkin Spice Banana Foster French Toast
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Chris Valdes - Pumpkin Spice Banana Foster French Toast
Pumpkin Spice Banana Foster French Toast
Breakfast, Brunch, Dessert
Seasonal Event:


  • 2 whole bananas, sliced 1/2 inch rounds
  • 5 tbsp butter
  • 1/2 cup brown sugar
  • 1/2 cup bourbon or dark rum
  • 1 tsp pumpkin spice


  • 1 whole bread load, sliced in 1inch thick slices
  • 3 cups of whole milk
  • 4 eggs
  • 2 tbsp pumpkin spice
  • 3 tbsp butter



  1. Melt butter in a saucepan over medium heat
  2. Add butter and brown sugar and cook for about 2 min until butter has melted and mixed with the brown sugar
  3. Add the sliced bananas and cook until the bananas are soft and lightly cooked, about 2 minutes
  4. Carefully add the bourbon or rum and allow to flambé
  5. Serve on top of the french toast and top with desired toppings


  1. In a bowl whisk together the eggs, milk, and pumpkin spice.
  2. Melt butter in a small pan or tabletop skillet with medium heat.
  3. Dip each slice of toast one at a time into the eggs mixture for about 3 seconds per side and place in the pan.
  4. Cook until golden brown, about 3 minutes. Flip and repeat.

Topping Ideas:

  • Condensed milk
  • Dulce de leche
  • Whipped cream
  • Chocolate syrup
  • White chocolate shavings
  • Chocolate shavings
  • Chopped strawberries

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Maria Provenzano - Spiced Apple Cider
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Maria Provenzano - Spiced Apple Cider
Spiced Apple Cider
Seasonal Event:
  • 1-quart apple cider
  • Cinnamon syrup; the amount will vary based on how spiced the cider is
  • Whipped cream; preferably homemade
  • Caramel sauce for garnish
  • Ground cinnamon for garnish



It’s basically a cinnamon simple syrup, you can also make it yourself:

  • Add 1/2 cup brown sugar and 1/2 cup white sugar to a saucepan.
  • Add 1 cup of water and stir well. Bring to a slow boil and remove from heat.
  • Add 1 tablespoon of cinnamon and stir well.


  • Heat the apple cider in a slow cooker (or large pot) until hot
  • Stir in the cinnamon syrup to taste
  • Use a ladle to spoon the cider into a mug
  • Top with whipped cream
  • Drizzle the caramel sauce over the whipped cream
  • Sprinkle the cinnamon over the top of the whipped cream

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Sticky Cider Spare Ribs
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Sticky Cider Spare Ribs
Sticky Cider Spare Ribs
Seasonal Event:
4-6 Servings
3 Hours
  • 2, 3-pound racks spare ribs
  • 1 - 1 ½ cups water


  • 3 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • ½ tablespoon mustard powder
  • ½ tablespoon coriander
  • ½ tablespoon toasted, ground fennel seed


  • 2-3 tablespoons sesame oil
  • 1 medium shallot, minced
  • ¼ teaspoon red chili flakes
  • ⅔ cup apple cider syrup (recipe below)
  • ½ cup soy sauce
  • 3 tablespoons apple cider vinegar
  • 1 Serrano chili, shaved into thin coins
  • Salt and pepper to taste


  • 1-gallon apple juice


  • ¼ cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons lemon juice
  • Honey, to taste (~½ teaspoon)
  • Salt and pepper, to taste
  • 1 large shallot, minced (~65g)
  • 2 tablespoons coarsely chopped fresh tarragon leaves


  • 1 large fennel bulb, shaved on mandolin (~225g)
  • 3 stalks celery, thinly sliced (~125g)
  • ½ large golden beet, shaved into thin strips (~125g)
  • 1 large granny smith apple, small dice (~200g)
  • ¼ cup packed celery leaves
  • ¾ cup toasted walnut pieces
  • Fennel fronds, to garnish


  1. Heat oven to 350˚F.
  2. Mix ingredients for rub in small bowl.
  3. Cut racks of ribs in half, creating 4 half-racks.
  4. Press spice rub into racks on all sides (edges and tips of ribs too), place racks in roasting pan.
  5. Pour water around racks, then tightly seal pan with foil over top.
  6. Roast ribs for 1 ½ - 2 hours, until meat is fork tender and bones are exposed.
  7. While ribs cook, prepare sauce. Heat oil in saucepan over medium heat. Add shallots and sauté 2-3 minutes, until fragrant and tender. Add red chili flake, sauté 1-2 minutes more.
  8. Add cider syrup, soy sauce, and vinegar to pan, whisk to combine.
  9. Add shaved serrano to sauce.
  10. Cook sauce over medium heat until thick enough to coat the back of a spoon. Cover saucepan set aside.
  11. When ribs are tender, remove foil and discard. Heat broiler to high
  12. Brush half the sauce over ribs, coating both sides. Place ribs meat-side-up back in the roasting pan and broil until ribs are sticky and sauce is caramelized in a few places, 4-5 minutes.
  13. Remove ribs from broiler and brush remaining sauce on top.
  14. Cut ribs apart, serve.

Cider Syrup:

Yield: ~2 cups

  1. Boil over medium-high heat until reduced to about 2 or 2 ½ cups, (~3 hours). As the liquid reduces, adjust the temperature down so as not to accidentally turn syrup into jelly.

Fall Slaw:

Yield: 4-6 servings

  1. To make dressing, whisk together oil, vinegar, and lemon juice. Add splash of honey to taste, season with salt and pepper.
  2. Whisk shallot and tarragon into dressing, set aside.
  3. Add all ingredients for salad (except fennel frond garnish) to large bowl. Toss till evenly distributed.
  4. Drizzle dressing over vegetables, tossing to coat. Season salad with extra salt and pepper if desired.
  5. Garnish salad with fennel fronds.

Recipe by Dan Kohler, 9/10/20

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Peanut Butter Pumpkin Fudge
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Peanut Butter Pumpkin Fudge
Peanut Butter Pumpkin Fudge
Seasonal Event:
1 9x5 loaf pan
  • Spiced White Chocolate Layer
  • 12 ounces White Chocolate (~2 cups chips)
  • 7 ounces Condensed Milk (½ can)
  • 2 tablespoons Butter
  • 1 teaspoon Vanilla
  • ¼ teaspoon Cinnamon
  • ¼ teaspoon Ginger
  • ⅛ teaspoon Allspice
  • Pinch Cloves

Pumpkin Layer:

  • 1 cup White Chocolate Chips (~6 ounces)
  • 1 cup Mini Marshmallows
  • ½ cup Pumpkin Puree


  • 4-5 tablespoons Peanut Butter


  1. Spiced White Chocolate Layer
  2. Line a loaf pan with parchment paper. Set aside.
  3. Add white chocolate, condensed milk, butter, vanilla and spices to the top of a double boiler set over a few inches of simmering water.
  4. Stir until all ingredients are completely melted and smooth. The mixture should be pourable, it will take a few minutes to loosen up once the ingredients have all melted.
  5. Keep mixture warm over low heat while you prepare the pumpkin mixture.

Pumpkin Layer

  1. Add white chocolate, marshmallows and pumpkin to the top of a double boiler set over a few inches of simmering water.
  2. Stir until all ingredients are completely melted. Marshmallows will be the last to melt and can be helped along in the process by gently pressing them against the bowl of your boiler while you stir.


  1. When both mixtures are warm and pourable, it’s time to assemble.
  2. Pour the spiced white chocolate mixture into the lined loaf pan.
  3. Pour the pumpkin mixture on top of the spiced white chocolate mixture.
  4. Spoon 4-5 tablespoons of peanut butter in lines across the loaf pan, evenly spaced.
  5. Using a knife, gently swirl the peanut butter into the pumpkin layer by dragging the blade back and forth through the lines of peanut butter.
  6. Put the fudge in the fridge to set for at least 3 hours.
  7. Remove fudge from the fridge when set and slice into squares for serving.
Succotash Casserole
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Succotash Casserole
Succotash Casserole
Seasonal Event:
10 Servings
  • 2 tablespoons unsalted butter
  • 1/4 cup extra-virgin olive oil, divided
  • 1 smoked turkey leg, meat roughly chopped (leg weight ~.75lb, ~2 cups chopped meat)
  • ½ medium yellow onion, diced, ~200g
  • 4 large garlic cloves, minced
  • 1 large red bell pepper, finely chopped, ~225g
  • 4 cups fresh or frozen corn kernels (if frozen, thaw first)
  • 4 cups frozen baby lima beans, thawed
  • 1 teaspoon red pepper flakes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup chicken stock
  • 2-3 thinly sliced scallions, 2-3 tablespoons reserved for garnish
  • 1 cup heavy cream
  • 2 large eggs, beaten
  • ~30 Ritz crackers
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 425°F.
  2. In a large, deep skillet, melt butter in 1 tablespoon oil.
  3. Add chopped turkey meat, saute until fragrant, 3-4 minutes.
  4. Add onion and garlic, saute until softened, 4-6 minutes.
  5. Add bell pepper, corn kernels, and lima beans. Stir to combine. Season with red pepper flakes, salt, and black pepper to taste.
  6. Add chicken stock, simmer vegetables until liquid has evaporated, 5-6 minutes.
  7. Stir in sliced scallions, reserving 2-3 tablespoons for garnish.
  8. Pour vegetables into 9x13 baking dish. Set aside and allow to cool briefly.
  9. In medium bowl, gently whisk heavy cream with eggs until combined.
  10. In small bowl, crush crackers roughly and toss with cheese. Season with black pepper.
  11. Stir cream/egg mixture into casserole dish, evenly distributed through vegetable mixture.
  12. Top casserole with cracker/cheese mixture, covering all the way to edges.
  13. Bake casserole for 8-12 minutes, until cheese is melted and crackers are browned. If more crisping is needed, slide casserole under broiler for 2 minutes at a time.
  14. Garnish with reserved scallions.
  15. Serve.

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Curtis Stone - Tuna Sandwich “Pan Bagnat”
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Curtis Stone - Tuna Sandwich “Pan Bagnat”
Tuna Sandwich “Pan Bagnat”
Seasonal Event:
45 - 60 Minutes
  • 1/2 cup aïoli or mayo
  • 1/4 cup crème fraîche or sour cream
  • 1/2 cup fresh basil leaves, torn
  • Grated zest and juice of 2 lemons
  • Kosher salt and freshly ground black pepper
  • 2 5-ounce cans tuna packed in olive oil, drained
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 2 tablespoons capers, drained and chopped
  • 1 14-ounce loaf ciabatta bread, split horizontally
  • 2 cups (not packed) arugula leaves
  • 1 cup torn radicchio leaves 4 hard-boiled eggs, sliced
  • 2 small Persian cucumbers or 1/2 English (hothouse) cucumber, thinly sliced lengthwise
  • 1/2 red onion, thinly sliced


  • 2 small garlic cloves
  • 2 tablespoons dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 large egg yolks
  • 1 cup grapeseed oil
  • 1/2 cup olive oil (not extra-virgin)
  • Kosher salt


  • 4 medium red beets(about 1-pound total), trimmed
  • 1 tablespoon olive oil Kosher salt and freshly ground black pepper
  • 1 garlic clove 1 1/2 cups plain Greek yogurt 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 cup dukkah (recipe follows)
  • Grilled flatbreads with garlic-rosemary oil (page 230) or 4 pita breads


  • 1/2 cup hazelnuts
  • 1/4 cup sliced almonds
  • 1/3 cup coriander seeds
  • 1/3 cup white sesame seeds
  • 2 tablespoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

*Make-ahead: the sandwich can be made up to 2 hours ahead, wrapped in plastic, and refrigerated, to allow the flavors to marry.


Serves: 4
Prep Time: 15 Minutes

  1. In a food processor, combine the aioli/mayo, crème fraîche, basil, and half the lemon zest and juice and process for about 20 seconds, or until the basil is coarsely chopped but not pureed. Season the basil mayonnaise to taste with salt and pepper.
  2. In a small bowl, gently fold the tuna, olives, capers, and the remaining lemon zest and juice to combine, keeping the tuna in large chunks as much as possible.
  3. Lay the ciabatta cut side up on a cutting board and spread the basil mayonnaise over both pieces. Scatter the arugula and radicchio over the bottom piece. Lay the slices of egg atop the lettuces and follow with the tuna mixture, cucumbers, and onion. Top with the other piece of bread.
  4. Cut into 4 sandwiches and serve.


Serves: Makes 2 Cups
Prep Time: 10 Minutes

  1. In a food processor, combine the garlic, dijon, lemon juice, and egg yolks and process until smooth.
  2. With the motor running, slowly add the oils, processing until the mixture is emulsified and creamy. Add enough water to thin the aïoli to the desired consistency. Season to taste with salt.


Makes: 3 Cups
Prep Time: 10 Minutes
Cook Time: 45 Minutes

  1. Preheat the oven to 400°F.
  2. In an 8-inch square baking dish, toss the beets with the olive oil to coat and season with salt and pepper. Add 1/4 cup water and cover the pan tightly with foil. Roast for about 45 minutes, or until the beets are tender. Allow the beets to cool for 10 minutes.
  3. Using paper towels, rub the beets to remove their skins (the skins will slip right off). Cut enough of the beets into about 1/4-inch dice to measure 1 cup; reserve the trimmings. Set the diced beets aside.
  4. Quarter the remaining beets and combine in a food processor with the beet trimmings and garlic and process until finely chopped. Add the yogurt, extra-virgin olive oil, and lemon juice and blend to a smooth puree. Season with salt and pepper. Transfer the mixture to a medium bowl and fold in the diced beets.

To serve, transfer the beet dip to a serving bowl and sprinkle some of the dukkah evenly over it. Serve the flatbreads and remaining dukkah alongside for dipping.


Makes: 1 1/2 Cups
Prep Time: 5 Minutes
Cook Time: 15 Minutes

  1. Preheat the oven to 400°F.
  2. Spread the hazelnuts and almonds on separate small baking pans and toast in the oven until fragrant and golden, stirring occasionally, about 8 minutes for the hazelnuts and 6 minutes for the almonds.
  3. Rub the warm hazelnuts in a cloth to remove the brown skins. Cool the hazelnuts and almonds completely.
  4. Heat a small heavy sauté pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until aromatic and toasted. Transfer to a small plate and set aside. Add the sesame seeds, cumin seeds and fennel seeds to the pan and stir over medium heat for about 3 minutes, or until toasted and aromatic. Transfer to a plate and cool completely.
  5. In a food processor, pulse the coriander seeds four times to break them up. Add the hazelnuts, almonds, sesame seeds, cumin seeds and fennel seeds and pulse until coarsely ground; the mixture should be the texture of coarse bread crumbs. Do not blend to a paste.
  6. Transfer to a bowl and stir in the salt, black pepper and cayenne.

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Peach Bruschetta
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Peach Bruschetta
Peach Bruschetta
Seasonal Event:
  • Peaches
  • French bread
  • Olive oil
  • Goat cheese
  • Prosciutto
  • Rosemary
  • Balsamic
  • Malden sea salt


  1. Slice French bread, brush with olive oil and grill
  2. Slice peaches and place on grilled bread
  3. Add goat cheese and prosciutto
  4. Top with balsamic, rosemary, and Malden sea salt
  5. Serve and enjoy!

You may also like these recipes and how-tos:

DIY School Caddy >>

DIY Home Sign >>

DIY Twine Pumpkins >>

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David Rose - Pan-Seared Pork Chop with Portobello Wine Sauce & Acorn Squash Purée
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David Rose - Pan-Seared Pork Chop with Portobello Wine Sauce & Acorn Squash Purée
Pan-Seared Pork Chop
Seasonal Event:


  • 2 bone in 1 lb thick cut pork chops (about 1.5” thick) 3 cups water
  • 1/2 cup sugar
  • 2 t kosher salt
  • 2 garlic cloves (peeled & smashed) 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 t green peppercorns


  • 1 medium acorn squash 1/2 cup olive oil
  • 6 oz half & half
  • Salt and pepper


  • Brined pork chops
  • 1/4 cup shallots finely chopped
  • 2 garlic cloves (minced)
  • 6 oz portobello mushrooms (sliced) 1 cup marsala wine
  • 1/3 cup chicken stock
  • Kosher salt
  • Black pepper
  • 4 t olive oil
  • 2 t unsalted butter
  • 2 t chopped parsley


  • 3 garlic cloves minced
  • 4 cups rainbow chard chopped s +p
  • 2 t olive oil
  • 1/2 chicken stock



  1. Combine all brine ingredients in a medium saucepan and bring to a boil; remove from heat and cool down to room temperature.
  2. Once brine has cooled, place pork chops in a large plastic bag, and pour brine over pork chops; allow chops to sit in brine overnight in refrigerator.

Acorn Squash Purée:

  1. Slice acorn squash in half and scoop out seeds; quarter each half.
  2. Pre-heat oven to 375 degrees.
  3. Place squash meat side up, on a half sheet pan and drizzle with 1/2 cup olive oil; season generously with salt and pepper.
  4. Bake in oven for about an hour until squash is fork tender and golden brown.
  5. Bring the half & half to a boil in a small saucepan.
  6. Scoop squash meat out of skin, and place in food processor and blend, slowly adding hot half & half until desired smooth consistency; season to taste with salt and pepper.
  7. Serve warm.

Pan-Seared Pork Chops:

  1. Pre-heat oven to 375 degrees
  2. Remove pork chops from brine, and pat dry on both sides with paper towel, allow pork chops to come to room temperature; about 20 30 mins.
  3. Add 2 t olive oil to medium cast-iron pan and put on medium-high heat.
  4. Sear pork chops on one side about 3 to 5 mins until a hard sear is formed, flip pork chops and add butter to pan.
  5. Tilt pan and baste pork chops with spoon until golden brown about 1 minute.
  6. Place pan in preheated oven and cook until 140 degrees for medium doneness, about 9 to 11 mins; for well done (165 degrees) allow to cook in oven for about 15 to 16 mins.
  7. Once pork chops are 140 degrees, pull out of oven and allow to rest on cooling rack; resting will allow juices in pork chops to redistribute and continue carryover cooking to perfect 145 medium doneness.
  8. In same cast iron pan, on medium-high heat, add remaining 2 t olive oil, garlic, shallots, portobellos and pinch salt and pepper.
  9. Sauté until mushrooms are tender about 3 to 4 mins, add marsala wine and chicken stock to pan, reduce to only 1/3 volume; about 6 to 8 mins.
  10. Once pan sauce has fully reduced, turn off heat and swirl in butter until thickened sauce consistency is achieved.
  11. Season to taste with salt and pepper and stir in chopped parsley.

Sautéed Rainbow Chard:

  1. Add olive oil to medium-sized pan and turn to medium-high heat, sauté garlic until lightly fragrant; about 30 seconds.
  2. Add rainbow chard, pinch s +p to pan and sauté until wilted, about 3 to 4 mins.
  3. Add chicken stock to pan, and cook until reduced by 1/2, season to taste with salt and pepper.

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Oatmeal Cream Sandwich Cookies
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Oatmeal Cream Sandwich Cookies


  • 3 cups (274 grams) quick-cooking oats
  • 1½ cups (188 grams) all-purpose flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • 1¾ teaspoons (4.5 grams) kosher salt, divided
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking soda
  • 2 cups (454 grams) unsalted butter, softened and divided
  • 1½ cups (330 grams) firmly packed dark brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 tablespoon (21 grams) molasses
  • 1 tablespoon (21 grams) dark corn syrup
  • 1 teaspoon (4 grams) vanilla extract
  • •½ cup (64 grams) finely chopped raisins
  • 1 teaspoon (6 grams) vanilla bean paste
  • 4 cups (480 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) whole milk

Oatmeal Cream Sandwich Cookies - Home & Family


1. In the work bowl of a food processor, pulse oats until almost ground but not powdery. Add flour, cocoa, 1½ teaspoons (4.5 grams) salt, cinnamon, and baking soda; pulse just until combined. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (227 grams) butter, brown sugar, and granulated sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in molasses, corn syrup, and vanilla extract until combined. With mixer on low speed, gradually add oats mixture, beating until combined. Stir in raisins. Cover and refrigerate for 30 minutes.

3. Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.

4. Shape dough into 24 (1½-inch) balls (about 54 grams each), and place 3 inches apart on prepared pans.

5. Bake until cookies flatten and turn deep golden brown, 10 to 11 minutes. (Do not overbake.) Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

6. In the bowl of a stand mixer fitted with the paddle attachment, beat vanilla bean paste, remaining 1 cup (227 grams) butter, and remaining ¼ teaspoon salt at medium speed until well combined. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until smooth. Beat in milk until smooth. Pipe or spread about ¼ cup (60 grams) filling onto flat side of half of cookies.

Place remaining cookies, flat side down, on top of filling.

To pipe the filling with the traditional scalloped edges, transfer filling to a large pastry bag fitted with a large round tip (#1A). Pipe teardrop-shaped dollops onto flat side of half of cookies, beginning each dollop at the edge of the cookie and ending near the center.

Makes about 12 Sandwich Cookies
Recipe Courtesy Brian Hart Hoffman -- from his new cookbook, “The Cookie Collection”

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Bloomin’ Caramel Apple
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Bloomin’ Caramel Apple


  • 10 tbs Butter, softened
  • 5 tbs Brown Sugar
  • 1 tbs+1tsp Flour
  • 2.5 tsp Cinnamon
  • 4 Granny Smith Apples
  • 8 Caramel Squares
  • 4 tablespoons Peanut Butter
  • Vanilla Ice cream
  • Caramel/Peanut Butter Sauce for serving
  • o ½ cup caramel sauce + ¼ cup peanut butter whisked
  • o 2 scoops vanilla + drizzle


1. Heat oven to 375 ̊ 30-40 minutes.

2. In a medium bowl, beat together butter, brown sugar, flour, and cinnamon until smooth. Set aside.

3. Trim ~1⁄2 inch off the top of each apple, exposing the core and making a flat surface. Using a spoon, melon baller, or other tool, scoop out the core and remove all seeds from each apple.

4. Using a sharp paring knife, cut two concentric circles around the now-empty core, cutting the second, larger circle into the side of the apple if necessary.

5. Flip the apples over so they rest on their flat tops, and cut vertical slits ~1⁄2 inch apart all around the apple, leaving the base intact and running all the way through the flat top to the cutting board.

6. Return apples right-side-up and place 1 tablespoon peanut butter in each core.

7. Add two unwrapped caramels to the core of each apple.

8. Using a spatula, smear 2-3 tablespoons of the butter/sugar mixture on top and around the top edge of each apple.

9. Place apples in baking dish and slide into oven for 30-40 minutes, until tender and able to pull apart easily.

10. While apples are cooking, whisk together caramel sauce and peanut butter to drizzle over finished desserts.

11. Top with sauce and ice cream, serve while warm.

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Irish Cheddar Scones
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Irish Cheddar Scones


  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold, cut into small cubes
  • 1 cup shredded cheddar cheese
  • 6-8 slices cooked bacon, preferably maple bacon
  • 3/4 cups buttermilk
  • 1 egg, lightly beaten
  • 1 tablespoon finely chopped chives plus more for topping (optional)
  • 2-3 tablespoons buttermilk to brush on top of the scones

Irish Cheddar Scones - Home & Family


1. Combine the flour, baking powder, baking soda, and salt in a large bowl, and mix to combine.

2. Place the butter into the flour mixture, and use a pastry cutter to break up the butter into smaller pieces; the mixture should look crumbly but still have some larger pieces of butter.

3. Toss in the shredded cheese, bacon, and chives; use your hands to toss the ingredients together.

4. Whisk together the buttermilk and the egg.

5. Slowly pour the buttermilk/egg mixture into the flour mixture, stirring just until the dry ingredients are moistened and a dough forms, if the dough is too wet, add more flour if the dough is too dry, add more buttermilk; you can use a spatula or wooden spoon to do this.

6. Turn the dough out onto a floured surface, and add fold the dough over itself a few times to create some layers, adding extra flour if needed.

7. Use your hands to form the dough into a large circle, about 1/2-1 inch thick, or about an 8-inch circle.

8. Use a knife to cut the circle in half one way, then the other, then cut each half in half, this will create 8 slices.

9. Place the scones onto a baking sheet lined with parchment paper, and place in the fridge for about 10 minutes, OR if you want to make these ahead of time, this is the point when you would place them in the freezer.

10. Then, brush the tops with a little bit of buttermilk, using a pastry brush.

11. Bake at 375 degrees for about 15-17 minutes, or until the edges start to become golden, if baking these right from the freezer it may take closer to 20-25 minutes to bake.

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One-Pan Chop Chop Chicken
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One-Pan Chop Chop Chicken
One-Pan Chop Chicken
Seasonal Event:
  • 1 (5 pound) roasting chicken
  • 4 large carrots, cut in chunks with tops and bottoms aside
  • 3 small onions, peeled and cut in wedges, left attached at the root ends
  • 4 stalks celery, cut in chunks
  • 6 sprigs fresh sage
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black peper
  • 2 teaspoons paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 4 tablespoons softened unsalted butter
  • 1/2 cup white wine


  1. Preheat the oven to 425 degrees. Remove the little bag containing the neck, liver and giblet and put those three ingredients in a small pot and cover with water. Add to that small pot the onion skins and tops and bottoms of the carrots that you would otherwise discard when preparing the vegetables. Rinse the inside of the chicken and season with salt and pepper, inside and out.
  2. Rub softened butter all over the chicken and under the skin of the breast. Add a piece of carrot, a piece of onion, a piece of celery and a twig of sage to the cavity of the chicken. Chop the vegetables in big chunks and place them all in the roasting pan. Set the chicken on top of the vegetables in the pan and pour in the wine. Cook for 1 ½ hours to 1 hour and 45 minutes. If you’re not sure it’s done, put a thermometer in the thickest part of the chicken (the thigh) and it should read 165 degrees.
  3. Move the chicken to a cutting board to rest for 10 minutes. Then place on a platter. Remove the vegetables and place them on the platter. Pour the pan juices into a measuring cup, let them settle and spoon off the fat. Pour over the chicken and vegetables.

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Donut Pancakes with Maple Bacon Sauce
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Donut Pancakes with Maple Bacon Sauce
Donut Pancakes with Maple Bacon Sauce
Breakfast, Brunch

For the Donut Pancakes:

  • 4 glazed yeast donuts, day old if possible
  • ¼ cup AP flour
  • 2 ½ teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 ¼ cup milk
  • 5 tablespoons butter

For the Maple Bacon Sauce:

  • 4 pieces bacon (about ¼ pound) minced
  • 1 cup apple juice
  • ½ cup maple syrup
  • 1 tbs apple cider vinegar


For the Donut Pancakes:

  1. In a 225 degree oven, bake donuts until all moisture has been released. Set aside and let chill to room temp.
  2. Melt 3 tablespoons butter, reserve.
  3. In a spice grinder or food processor pulse baked donuts until all that is left is a fine powder, or “flour”, reserve. Mix donut “flour” with AP flour and add remaining fry ingredients.
  4. Beat egg, combine melted butter and remaining wet ingredients. Stir into dry ingredients.
  5. Mix until barely together.
  6. In a heavy bottom skillet over medium heat, add remaining butter and cook until bubbles form. Flip pancake and let cook additional 1-2 minutes or until done.
  7. Serve with maple bacon sauce.

For the Maple Bacon Sauce:

  1. Over medium heat in a heavy bottom pot, cook bacon until crisp.
  2. Drain fat and deglaze with ACV, then apple juice. Add maple syrup.
  3. Cook slowly until it comes together to nappè.
Guilt-Free Mac and Cheese
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Guilt-Free Mac and Cheese


  • 16oz, cubed, about 4 cups uncooked butternut squash
  • ½ cup crumbled feta cheese
  • ¼ cup plain fat free Greek yogurt
  • ½ tsp kosher salt
  • ½ tsp paprika (smoked variety)
  • 8 items, thinly sliced, about 2 cups uncooked shallots
  • 5 sprays cooking spray
  • 6 cups uncooked cauliflower, cut into small pieces
  • 6 oz uncooked orecchiette pasta
  • ½ cup, shredded light cheddar cheese
  • ½ cup panko breadcrumbs
  • 1 Tbsp grated Pecorino cheese
  • 1 tsp melted regular butter
  • 1 tsp dried sage
  • ½ tsp dried thyme

Guilt Free Mac & Cheese - Home & Family

TOTAL TIME: 1:10/ PREP: 0:30/ COOK: 0:40

1. To make cheese sauce, boil butternut squash until tender, about 10-12 minutes; drain and place in a food processor or large blender. Add feta, yogurt, salt, and paprika; process until smooth. Taste and adjust seasonings, if necessary.

2. Preheat oven to 375F. Place shallots on a sheet pan; coat with cooking spray. Roast until tender and caramelized, stirring a few times, about 15-20 minutes.

3. Boil cauliflower until tender, about 8-10 minutes; drain.

4. Boil pasta according to package directions; drain.

5. To make topping, combine panko, pecorino, melted butter, sage, and thyme in a small bowl; set aside.

6. To assemble mac and cheese, combine pasta, cauliflower, cheese sauce, cheddar cheese, and shallots in a 2 quart casserole dish; stir to combine. Sprinkle with panko mixture; heat through, about 15 minutes.

7. Serving size: about 1 1/3 cups

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Garlic & Rosemary Chicken
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Garlic & Rosemary Chicken
Garlic & Rosemary Chicken
Serves 2
30 minutes
Donal Skehan stops by the kitchen to make a scrumptious Garlic Rosemary Chicken which will only take your 30 minutes to prepare.
  • 2 garlic cloves, crushed
  • Pinch of sea salt
  • 2 rosemary sprigs, leaves stripped
  • Pared zest of ½ lemon
  • 2 chicken breast fillets
  • 2 tbsp olive oil
  • 10oz cherry tomatoes
  • Good glug of extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 10oz fresh gnocchi
  • Large handful of basil leaves, to serve
  • Grated pecorino, to serve

Garlic & Rosemary Chicken - Home & Family


I hate to choose favorites but this recipe is one that sums up Meals in Minutes – simple flavors, a handful of ingredients and a superb , fuss- free supper in under half an hour. For this recipe try to choose small chicken breasts but if they are on the larger side, score them deeply on the diagonal across the flesh to speed up the cooking. Seek out the best quality cherry tomatoes for this dish – they will deliver a wonderful rich sweetness.

1. Mash 1 of the garlic cloves on a chopping board with the sea salt until a rough paste forms. Add the rosemary leaves and lemon zest and finely chop. Smear the garlic and herb paste over the chicken breasts to coat both sides.

2. Heat the oil in a non-stick frying pan, add the chicken breasts and brown over a high heat for 2 minutes on each side until golden.

3. Push the chicken breasts to one side of the pan and add the remaining garlic and tomatoes to the pan with the extra-virgin olive oil and butter. Cook, stirring, until the tomatoes start to soften, then reduce the heat and cook for 10 minutes until the chicken is cooked through and the tomatoes have reduced down slightly.

4. While the chicken cooks bring a large saucepan of salted water to the boil and add the gnocchi. Cook for just a minute or two until they float to the surface, then remove them with a slotted spoon and add straight to the chicken pan. Toss until all the flavours marry together.

5. Serve the chicken and gnocchi in wide bowls garnished with basil leaves and pecorino.

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Oatmeal Chocolate Chip Cake
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Oatmeal Chocolate Chip Cake

Ingredients for the Cake

  • 2 1/2 cups of water
  • 2 1/3 cups uncooked rolled oats divided
  • 1 cup butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 4 eggs room temperature
  • 1 teaspoon kosher salt
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 3 cups all-purpose flour
  • 1 cup mini chocolate chips

Ingredients for the Peanut Butter Frosting

  • 5 cups powdered sugar measured and then sifted
  • 1 1/2 cup (3 sticks) unsalted butter, slightly cold
  • 1 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons heavy whipping cream
  • pinch of coarse salt

Oatmeal Chocolate Chip Cookie Cake - Home & Family


1. Preheat the oven to 325F. Spray a 9"x 13" pan with nonstick spray. Set aside.
2. Mix the cake batter as instructed on the recipe. Pour the batter into the pan and bake for 55-60 minutes - until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
3. Cool cake completely before applying frosting.
4. Frosting is made exactly as stated in the recipe.
5. For this cake, we'll layer on the frosting and then sprinkle on mini chocolate chips

Original Cake Recipe:
Magnolia Cookie Cake
Oatmeal chocolate chip cake layers with whipped peanut butter frosting.
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 Hours and 40 minutes

Instructions for the Cake:
1. Preheat your oven to 350 degrees F. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper and spray again. Set aside.
2. In a medium sized pot bring the water to a boil. Add in 2 cups of the oats, stir and remove the pot from the heat. Cover the pot and allow the oats to soak for 20 minutes, until all the water is absorbed. Let the oatmeal cool completely before adding it to the cake batter.
3. In a medium sized mixing bowl, combine the baking soda, salt, cinnamon, and flour. Whisk together. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 2 minutes until light and fluffy. Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary.
5. Turn the mixer to low and add in the cooled cooked oats and the flour mixture, mixing until just combined.
6. Toss the mini chocolate chips in a tablespoon of flour and then stir into the batter, along with the remaining 1/2 cup dry oats.
7. Spread the cake batter into the prepared pans, about 20 ounces of batter in each pan, and bake for 20-22 minutes or until the cake is set in the center and a toothpick comes out with just a few moist crumbs on it.
8. Allow the cake to cool in the pans for about 5 minutes and then invert onto wire racks to cool completely. Level the cakes.
9. If you're not using the cake layers right away, wrap each layer in plastic wrap. You can freeze them up to a week or up to a month if you also wrap them in foil.

Instructions for the Frosting:
1. In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 2 minutes.
2. With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla, salt and heavy cream.
3. Turn mixer to medium-high and beat the frosting for about 4 to 5 minutes.

1. On a cake board, spread a small dollop of frosting to hold the cake in place. Place your first of the three cake layers on the board, crumb side up.
2. Spread 1 cup of frosting (with chocolate chips) on the cake layer. Get eye level with the cake to make sure the layer of frosting is applied evenly.
3. Repeat step 2 for the next cake layer and layer of frosting. For the final cake layer, place it top side down, so the smoothest side of the cake (the bottom) is facing up.
4. Cover the entire cake with a thin layer of frosting. Chill the cake for 10 minutes to set the crumb coat and lock in the crumbs.
5. Once the crumb coat is set, frost the cake with the remaining frosting

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Gnocchi with Brown Butter
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Gnocchi with Brown Butter


  • 10 oz potato gnocchi (frozen)
  • 2 oz olive oil
  • 2 Tbsp whole butter, salted
  • 3-5 whole sage leaves
  • ¼ tsp – kosher salt
  • ¼ tsp cracked black pepper (mill)
  • 3-5 fresh sage leaves - chiffonade
  • 2 Tbsp. grated truffle pecorino
  • 2 Tbsp shaved truffle pecorino
  • 1 tsp chopped flat leaf parsley

Gnocchi with Brown Butter - Home & Family


1. Using a Teflon pan, heat the olive oil.

2. Blanch the potato gnocchi in boiling saltwater for @ 15 seconds. Do not overcook (boil) the potato gnocchi. 20 seconds only.

3. Drain well and add to the heated olive oil.

4. Toss well until the outside of the gnocchi begins to brown/crispy.

5. Once the gnocchi begins to brown on the outside, add the whole butter and whole sage leaves. Toss well.

6. Deglaze with chicken broth.

7. Season with salt and pepper and chiffonade of sage. Toss well.

9. Add grated pecorino and toss well with the brown butter, to coat the gnocchi.

10. Add the gnocchi to a heated dish/crock.

11. Top with additional chiffonade of sage.

12. Top with shaved truffle pecorino.

13. Serve while hot.

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Homemade Fruit Snacks
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Homemade Fruit Snacks

Peach Squash (Squeach) Fruit Snack Ingredients

  • 12 ounces diced frozen peach chunks, defrosted
  • 4 ounces frozen diced butternut squash cubes, defrosted
  • 2/3 - 3/4 honey
  • 1/3 cup of water
  • 5 tablespoons Gelatin

Blueberry-Carrot (BlueBarrot) Fruit Snack Ingredients

  • 12 ounces of frozen blueberries, defrosted
  • 4 ounces purple carrots, steamed until soft
  • 2/3 - 3/4 cup of honey
  • 1/3 cup of water
  • 5 tablespoons Gelatin

Strawberry Fruit Roll Up Ingredients

  • 1 pound Strawberries
  • 1/3 cup of sugar
  • 1 tablespoon Lemon Juice
  • Pinch of salt (or chili paste)

Mango Fruit Roll Up Ingredients

  • 1 pound frozen Mango chunks, defrosted
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • pinch salt (or chili paste)


For the Fruit Snacks:
1. Line 9x9 baking dish with parchment paper.

2. Place fruit and vegetables in blender.

3. Add water and honey to blender, puree until completely smooth (~3 minutes). Add more honey if mixture isn’t sweet enough.

4. Pour mixture into saucepan. Sprinkle gelatin over surface and let it sit/bloom for 5 minutes.

5. Once gelatin has begun to wrinkle on top of fruit, whisk it into the fruit puree.

6. Place saucepan on medium heat on stove, cook and whisk constantly until smooth. Keep heat low enough so that the mixture never boils.

7. Pour mixture into baking dish and allow it to set for 3-4 hours.

8. Remove gelled fruit from loaf pan and cut out shapes with mini cookie cutters.

9. Keep fruit snacks in fridge, for up to 5 days.

For the Fruit Roll Ups:
1. Heat oven to 200 ̊

2. Add fruit, sugar, and lemon juice, to blender, puree until smooth. Taste for sweetness, add more sugar if necessary.

3. Add puree to saucepan and simmer over medium-high heat, then drop heat to medium and cook until most of the liquid evaporates (30-45 minutes).

4. Stir in salt and/or chili paste to taste.

5. Line 12x17 sheet pan with silicone mat or parchment paper. Spread fruit puree into thin, even layer using offset spatula. Bake in the oven until just barely sticky, 3 to 3.5 hours. Remove baking sheet from oven and allow to cool completely. Peel off parchment paper or silicone mat. Use kitchen shears

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Creamy Chicken & Wild Rice Soup
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Creamy Chicken & Wild Rice Soup


  • 2 tablespoons butter
  • 8 oz crimini mushrooms, sliced
  • kosher salt and freshly ground black pepper
  • 1 large yellow onion, chopped
  • 2 medium carrots, chopped
  • 4 stalks celery, chopped
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock, homemade or your favorite store-bought
  • 1 cup wild rice (not a blend)
  • 1 lb shredded rotisserie chicken
  • 1 bay leaf
  • 1 tablespoon fresh thyme
  • 12 oz heavy cream (or evaporated milk)
  • 1/2 bunch Italian flat leaf parsley, chopped


1. Melt the butter in a stockpot over medium-high heat.

2. Add the sliced mushrooms, 1 teaspoon of salt and sauté for 5 minutes until they are lightly browned.

3. Add the onion, carrot, and celery, 2 teaspoons of salt and 1 teaspoon of pepper cook until they begin to soften.

4. Sprinkle the flour and cook for 30 seconds, stirring until the four is cooked (it will have a nutty fragrance).

5. Add the chicken stock scraping the bottom in case any flour sticks.

6. Then add the rice, bay leaf, and thyme.

7. Bring the soup to a boil, lower the heat and simmer for 30-45 minutes or until the rice is cooked through.

8. When the rice is done discard the bay leaf. Stir in the heavy cream and shredded chicken. Taste for seasonings.

9. Serve in warm soup bowls and garnish with lots of fresh parsley.

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Loaded Tater Tot Waffles
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Loaded Tater Tot Waffles

Ingredients for the waffles

  • One 16oz bag of frozen tater tots (can also use sweet potato tots)
  • ½ cup shredded cheddar cheese
  • ¼ cup diced white onion
  • ¼ cup sliced scallions
  • 4 strips of crispy bacon chopped
  • Salt and pepper to taste

Ingredients for the sour cream

  • ½ cup mayo
  • ½ cup sour cream
  • ½ cup buttermilk
  • 2 tblsp fresh dill, chopped
  • 1 tblsp parsley, chopped
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tblsp chopped shallot
  • ½ tsp cracked pepper
  • ¼ tsp kosher salt
  • ½ lemon juiced


For the Tater Tot Waffles:
1. Mix the thawed tater tots in a bowl with all the ingredients.
2. Spray waffle iron with cooking spray.
3. Cook on the medium waffle setting. Make sure to have the waffle slightly overflowing.
4. Cook until finished.
5. Top with ranch sour cream, chives, scallions or chopped Jalapeños.

For the Sour Cream:
1. Mix and chill

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Cast-Iron Skillet Cinnamon Rolls with Maple Pumpkin Cream Cheese Frosting
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Cast-Iron Skillet Cinnamon Rolls with Maple Pumpkin Cream Cheese Frosting

Ingredients for Sweet Roll Dough

  • 3½ cups (437 g) unbleached all-purpose flour
  • ½ cup (120 ml) whole milk
  • ½ cup (115 g) sour cream
  • 6 tbsp (85 g) unsalted butter, cut into cubes
  • ⅓ cup (60 g) granulated sugar
  • 2 tsp (12 g) salt
  • 1 large egg, lightly beaten
  • 1/4-oz (7g) package active dry yeast

Ingredients for Filling

  • ¾ cup (150 g) light brown sugar, firmly packed
  • 2 tbsp (16 g) ground cinnamon
  • ½ cup (114 g) unsalted butter, melted

Ingredients for Frosting

  • 12 oz (340 g) cream cheese, at room temperature
  • ½ cup (114 g) unsalted butter, at room temperature
  • ⅓ cup (82 g) unsweetened pumpkin purée (not pie filling)
  • 1–2 cups (125–250 g) powdered sugar, sifted (sweeten to taste)
  • ¼ cup (80 g) pure maple syrup
  • 1 tsp pumpkin pie spice
  • 1/2 cup (65g) toasted walnuts or pecans, optional


1. To make the dough, combine the flour and yeast in the bowl of a stand mixer. Heat the milk, sour cream, butter, granulated sugar and salt in a medium saucepan over medium heat. Stir occasionally, until just warm, 3 minutes; you do not want it to simmer or boil. Add the milk mixture to the mixer bowl with the flour. Beat with the paddle attachment. Add the egg and beat until a dough forms. Beat for a few minutes until the dough pulls away from the edges of the bowl.
2. Remove the dough from the mixer bowl with lightly floured hands and place in a large oiled bowl to rise. Cover and let rise in a warm room until the dough has a chance to double in size. This will take about 90 minutes, depending on the temperature of the room. It may take a bit longer if the room is not so warm.
3. To make the filling, whisk together the brown sugar and cinnamon in a bowl. Coat a 10-inch (25-cm) cast-iron skillet with vegetable oil or cooking spray. Preheat the oven to 350°F (180°C) with the rack in the middle.
4. Once the dough has risen, on a lightly floured surface, roll the dough out to a
5. roughly 14 x 10-inch (35.5 x 25-cm) rectangle. Brush the dough with some of the melted butter. Make sure to coat the entire rectangle. Sprinkle the cinnamon sugar mixture evenly over the top.
6. Start to roll the dough from the long edge away from you. Continue to roll until you have a log. Seal the edge with some melted butter. Cut the log until you have about ten 1-inch (2.5-cm)-tall slices. Place the slices into the prepared skillet. Drizzle any remaining butter over the top of the rolls.
7. Bake for 30 minutes uncovered, until the cinnamon rolls are golden brown. Remove from the oven and let cool before adding the frosting.
8. While the rolls are baking, make the frosting. With the paddle attachment, beat the cream cheese, butter and pumpkin together on medium speed until smooth. Add the powdered sugar, maple syrup and pumpkin pie spice, and beat on low until just combined; increase to medium speed until you have a smooth consistency.
10. Slather the frosting on top of the cooled cinnamon rolls and serve. Top with nuts, if desire

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Pumpkin Cream Cheese Bars
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Pumpkin Cream Cheese Bars
Pumpkin Cream Cheese Bars
Breakfast, Dessert
Seasonal Event:
  • 4 eggs
  • 1 & 2/3 cups sugar
  • 1 cup canola oil
  • 1 ¾ cups fresh roasted pumpkin puree (recipe below)
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Pumpkin Puree:

  • 1 4-pound pumpkin
  • 2-3 tablespoons grapeseed oil

Cream Cheese Mixture:

  • 16 oz. Cream cheese-softened
  • 1 ½ tablespoons cornstarch
  • 1 /3 cup sugar
  • 1 teaspoon almond extract
  • 2 eggs- slightly beaten


Pumpkin Puree:

  1. Heat oven to 400˚
  2. Cut top off pumpkin and scoop out flesh and seeds
  3. Cut pumpkin in half from top to bottom
  4. Rub cut side of pumpkin with grapeseed oil
  5. Place pumpkin on baking sheet, cut-side-down, and roast for 30-45 minutes, or until fork tender
  6. Allow pumpkin to cool, then scoop flesh out of shell and add to food processor or blender
  7. Blend or pulse until puree is smooth
  8. Chill and refrigerate until needed for recipe

Pumpkin Cream Cheese Bar:

  1. Preheat the oven to 350 F and spray 10 x 15 x 1- inch jelly roll pan with non-stick spray, then line with parchment paper and spray the paper, set aside.
  2. To make pumpkin bars first whisk together dry ingredients: flour, baking powder, baking soda and spices, set aside.
  3. In a large mixing bowl beat 4 eggs and sugar. Add oil, pumpkin and vanilla and mix to combine.
  4. Mix in dry ingredients and pour in prepared pan, then smooth the top.
  5. Mix softened cream cheese, sugar, cornstarch and vanilla until smooth. Add eggs and mix just to combine. Transfer the mixture in piping bag or zip-lock bag and cut off the corner. Draw the lines of cream cheese mixture diagonally on top of pumpkin pie mixture.
  6. Bake 25-30 minutes, until the toothpick inserted in the center comes out clean.
  7. Cool completely before serving.
Bacon, Egg & Cheese Biscuit Bake
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Bacon, Egg & Cheese Biscuit Bake
Bacon, Egg & Cheese Biscuit Bake
Breakfast, Brunch
  • 8 large eggs
  • 3 tbsp Milk
  • 1 cup shredded American cheese
  • 8 slices crisp bacon, chopped
  • 8 oz Pre-made biscuit dough, about 6 large rounds
  • Salt and pepper


  1. Preheat the oven to 375 degrees.
  2. Whisk together eggs, milk, and salt and pepper.
  3. Add 1/2 the bacon and all of the cut up biscuits into the bowl with the eggs and stir together.
  4. Pour into a lightly sprayed casserole dish and spread evenly.
  5. Pop into the oven, uncovered, for 30 minutes.
  6. Remove from oven and sprinkle over cheese and remaining bacon. Bake for an additional 5-7 minutes until the cheese has melted.
Pumpkin Pie Granola
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Pumpkin Pie Granola
Pumpkin Pie Granola
Breakfast, Snack
Seasonal Event:


  • 4 Cups Old Fashioned Rolled Oats
  • 2 Cups Chopped Pecans
  • 1 Cup Toasted Pepitas
  • 2 Tablespoons Water
  • 3 Teaspoons Egg White Powder
  • ½ Cup Grapeseed Oil
  • ½ Cup Maple Syrup
  • 4 Teaspoons Cinnamon
  • 2 Teaspoons Ground Ginger
  • ½ Teaspoon Ground Cloves
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Sea Salt

Yield: 2 quarts


1. Preheat your oven to 300 degrees.

2. In a large bowl mix the oats, pecans, and pepitas. Spread the mixed dry goods onto two cookie sheets or hotel pans. Put the sheets in your oven for 10-15 minutes to toast the oat mixture. When everything is toasty and fragrant remove the sheets from your oven and set them aside.

3. While the oat mixture is toasting, in a large bowl whisk together the water and egg white powder until frothy. Add oil, maple, cinnamon, ginger, cloves, nutmeg, and salt. Whisk to combine.

4. Pour the toasted dry goods into the large bowl with the sweet liquid. Using a spoon or spatula, mix the granola and make sure that the liquid is well distributed through all the oats.

5. Spread the wet granola back onto your cookie sheets and put it in your oven for 28-32 minutes, or until the granola is toasted, dark and fragrant.

6.Remove from oven and allow to cool. Break into large clumps and store in airtight container for up to 3 weeks.

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Recipe by Dan Kohler, 10/2/19

Rum Raisin Slab Pie
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Rum Raisin Slab Pie


  • 2 1/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup/2 sticks cold unsalted butter, cut into pieces
  • 6 to 9 tablespoons ice water


  • 9 ounces golden raisins (2 cups)
  • 4 1/2 ounces raisins (1 cup)
  • 1/2 cup dark rum
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons finely grated lemon zest
  • 1/2 teaspoon kosher salt
  • 1 tablespoon cold unsalted butter, cut into small pieces

To Finish:

  • 1 large egg, lightly beaten
  • Vanilla ice cream for serving


Prepare the pastry:

1. In a food processor, combine the flour, granulated sugar, and salt and pulse to mix.

2. Add the butter and pulse until the mixture is the texture of coarse meal with some pea-size pieces.

3. Add 6 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet.

4. Add up to 3 more tablespoons of water, if necessary.

5. Divide the dough in half, wrap each portion in plastic wrap, and form 2 rectangles.

6. Chill for at least 1 hour or up to 2 days. (alternatively, you can freeze the dough for up to 1 week.)

Prepare the filling:

1. In a medium saucepan, combine the golden raisins, raisins, rum, and 1 cup of water and bring to a boil over medium-high heat.

2. Cook, stirring occasionally, until the raisins are plump and the liquid has reduced by about half, about 6 minutes.

3. Add the brown sugar and continue to cook until the liquid is syrupy, about 4 minutes. Stir in the cornstarch and cook for 1 minute longer.

4. Remove from the heat and stir in the lemon zest and salt.

5. Transfer the raisin mixture to a plate, cover with plastic wrap, and transfer to the fridge to cool.

6. Preheat the oven to 400°f.

7. On a lightly floured surface, roll out 1 portion of dough to a 12 x 10-inch rectangle.

8. Transfer to a piece of parchment paper on a work surface.

9. Repeat with the remaining portion of dough.

10. Top 1 dough rectangle with the raisin filling, spreading it out to an even layer and leaving a 1-inch bare border all the way around.

11. Sprinkle the butter evenly over the top.

12. Brush the beaten egg on all 4 edges.

13. Top with the remaining rectangle of dough.

14. Use a fork to crimp the 4 edges together.

15. Use a sharp knife to trim about 1/8 to 1/4 inch off each edge.

16. Use the parchment paper to lift the pie onto a rimmed baking sheet.

17. Cut 4 small slits in the top sheet of dough.

18. Cover and freeze the pie for 15 minutes.

19. Brush the top of the pie with beaten egg.

20. Bake until deep golden brown and crisp, about 40 minutes.

21. Transfer the pie, on its baking sheet, to a wire rack to cool.

22. Serve warm or at room temperature with ice cream.

23. This pie is best the day it’s made but leftovers can be stored at room temperature for up to 3 days.

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Loaded Baked Potato Soup
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Loaded Baked Potato Soup


  • 3 Tablespoons unsalted butter, ghee or high quality vegan butter
  • 2 medium onions, chopped
  • 2 stalks of celery, chopped
  • 1 garlic clove, finely chopped
  • 2 pounds Russet potatoes or Yukon Gold, peeled* if desired and chopped
  • ½ cup raw cashews
  • 1 teaspoon Dijon mustard
  • 2 to 3 teaspoons sea salt (depending on what fat and stock you use), plus more to taste
  • a few grinds of black pepper plus more to taste
  • 4 cups chicken stock or light-colored vegetable stock

Topping/Add-in Suggestions

  • chopped chives
  • shredded cheddar cheese
  • sour cream or Greek yogurt
  • steamed or roasted broccoli florets
  • pesto
  • salsa and diced avocado
  • roasted brussels sprout leaves
  • diced, cooked bacon


1. In a large pot, heat the butter until melted. Add the onion, celery, and garlic and sauté over medium heat until tender and translucent, about 6 minutes.

2. Add the chopped potatoes and toss to coat with the onion mixture. Add the cashews, mustard, salt, pepper, and stock. Bring to a boil and lower the heat to a simmer. Cook covered until the potatoes are tender, about 20 minutes.

3. Purée soup with an immersion blender or in batches in a blender. Taste for seasoning. Serve immediately plain or with suggested toppings added on top or stirred in.

Bake bacon on a parchment-lined baking sheet in a 375°F oven for about 20 to 25 minutes, turning after 10 minutes. You can cook it longer or at a higher temp if you like it crispier.
You can also add a diced carrot to give the soup a more golden color.

*Peeling takes away some of the nutrients and fiber, but creates a smoother soup.

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Stuffed Pretzel Caramel Skillet Cookie
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Stuffed Pretzel Caramel Skillet Cookie


  • 8 tablespoons (115 g) unsalted butter
  • 1 1⁄4 cups (275 g) light or dark brown sugar, packed
  • 2⁄3 cup (158 ml) sunflower seed oil or other neutral oil
  • 1⁄4 cup (48 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 tablespoons (30 ml) milk, room temperature
  • 1 tablespoon (15 ml) real vanilla extract
  • 11⁄2 cups (204 g) all-purpose flour
  • 11⁄2 cups (204 g) bread flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups (240 g) dark chocolate, coarsely chopped
  • 1 cup (40 g) chopped small pretzels, some broken, some whole
  • 3⁄4 cup (90 g) caramel candy, chopped

*Reprinted with permission from The Cookie Book by Rebecca Firth, Page Street Publishing Co.

  1. Preheat your oven to 350°F (177°C).
  2. Butter a 10-inch (25-cm) cast-iron skillet and make sure you have a rack in the top third of the oven, at least 6 inches (15 cm) from the heat source.
  3. Place the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high.
  4. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. When this happens, take it off the heat and pour into a medium, heat-safe bowl to cool a bit.
  5. Once cool, stir in the brown sugar, oil, granulated sugar, eggs, egg yolk, milk and vanilla and mix until blended. Set aside.
  6. In another medium bowl, whisk together the all-purpose flour, bread flour, baking powder, baking soda and sea salt.
  7. Add this to the butter mixture, stirring until barely combined and you still see streaks of flour.
  8. Add in the chopped chocolate, pretzels and caramel and stir until combined and everything is evenly distributed throughout.
  9. Add the dough to the skillet, patting it down to smooth any bumps and lumps.
  10. Bake for 22 minutes in the top third of the oven. Wait at least 45 minutes to serve, and I strongly urge you to serve with vanilla ice cream.


  1. Use three 6-inch (15-cm) petite cast-iron skillets, placed on a baking sheet to catch any overflow, and reduced the bake time to 15 to 17 minutes.
  2. If you can’t be bothered browning the butter, you can melt it.
  3. These would also be delicious with some sea salt dusted on top.

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Pear Spice Cake
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Pear Spice Cake


  • ¾ Cup of melted butter
  • ⅓ cup vegetable oil
  • ¾ cup brown sugar
  • 3 eggs
  • ⅓ cup of water
  • 1 ½ tsp vanilla extract
  • 1 ¾ cup flour
  • 1 ½ tsp baking soda
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • 1/4 tsp nutmeg
  • ⅛ tsp ground cloves
  • 2 ripe pears, any variety
  • 1 tbsp old fashioned oats
  • Dust with powdered sugar


1. Preheat oven to 350f and spray a 9x5 loaf pan with baking spray. Set aside.

2. In a large mixing bowl combine the butter, oil, brown sugar, eggs, water and vanilla. Whisk until smooth.

3. In a medium sized mixing bowl combine the flour, baking soda, salt, and spices. Whisk until smooth.

4. Add the dry ingredients to the wet ingredients, whisking in thirds until combined.

5. Transfer batter to the loaf pan. Top with the sliced pears standing upright in alternating pattern. Sprinkle with oats and walnuts.

6. Bake for 40-45 minutes until golden brown and risen and a toothpick comes out clean.

7. Allow to cool and remove cake from the tin and slice!

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Pumpkin Soup
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Pumpkin Soup
Pumpkin Soup
Soup, Lunch
  • 2 Tbsp. butter
  • 1.5 cup chopped onion
  • 1 Tbsp. garlic, finely chopped
  • 1 large granny smith apple peeled and cut into cubes
  • ½ tsp. ground cinnamon
  • 1.5 tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 2 15-ounce cans pumpkin puree
  • 1 32-ounce container of vegetable broth
  • 1 cup water
  • ½ cup heavy cream, plus more for garnish
  • 2 Tbsp. fresh thyme plus more for garnish
  • ½ cup honey
  • kosher salt & pepper, to taste
  • roasted pumpkin seeds for garnish


  1. In a medium-large stock pot, heat the butter over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, or until the onion is translucent.
  2. Add the apple, spices and pumpkin puree, and cook for 1-2 minutes, stirring constantly, then add the vegetable broth, water and fresh thyme. Bring the mixture to a boil and then turn down to a simmer for about 15-20 minutes, or until the apple pieces are very tender.
  3. Turn the stove off and use a handheld immersion blender to puree the soup. You can also use a blender or food processor to puree the soup in 2-3 batches.
  4. Stir the heavy cream and honey into the soup. Season to taste with salt and pepper. Serve in soup bowls and garnish with thyme, drizzle of heavy cream and roasted pumpkin seeds
Sweet and Savory Honey Fig Goat Cheese Cake
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Sweet and Savory Honey Fig Goat Cheese Cake

Ingredients for the Cake

  • 1 cup unsalted butter, room temperature
  • 1 ½ cups sugar
  • 4 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup honey
  • 2 teaspoons vanilla

Ingredients for the Goat Cheese Filling

  • 4 ounces plain goat cheese
  • 3 tablespoons honey
  • 1 cup whipping cream

Ingredients for the Fig Jam

  • 4 cups chopped fresh figs
  • 1 ¼ cup granulated sugar
  • ¼ cup honey
  • ¼ cup water
  • ¼ cup fresh lemon juice

Ingredients for the Whipped Lemon Mascarpone Frosting

  • 1 cup heavy whipping cream (I like Darry Gold)
  • 8 oz. mascarpone
  • 2 cups powdered sugar, sifted
  • 1 teaspoon lemon extract

Yield 1 3-layer, 8-inch cake

For the Cake
1. Preheat oven to 350 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a small bowl, mix together the buttermilk, honey and vanilla. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, about 4 minutes.

5. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

6. Gradually add in the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just combined.

7. Evenly divide the batter between the three cake pans (about 16 to 17 ounces in each).

8. Bake for 20 to 23 minutes, until toothpick inserted into the center comes nearly clean

9. Let cool in pans for 5-10 minutes, then remove to wire rack to finish cooling.

For the Goat Cheese Filling
1. In the bowl of stand mixer with the whisk attachment, whip the cream until stiff peaks form. Set aside.

2. In a medium bowl, combine the goat cheese and honey and mix well.

3. Fold in the whipped cream. Store in the fridge until ready to use.

For the Fig Jam
1. In a medium size saucepan, combine all the ingredients and bring to boil.

2. Continue to simmer the mixture on low for 30 to 60 minutes until thick.

3. Let cool completely

4. In a food processor or blender, process the jam until it's nearly smooth. Pour into mason jars and refrigerate until ready to use.

5. Best to make a day or two ahead of time.

For the Whipped Mascarpone Frosting
1. In the bowl of an electric mixer, whip the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside.

2. In the same bowl for the electric mixer, combine the mascarpone, powdered sugar and lemon extract. Mix on medium speed until incorporated.

3. Gradually fold in the whipped cream to the mascarpone mixture.

4. Use right away.

For Assembly
1. On a cake board, spread a small dollop of frosting to hold the cake in place. Place your first cake layer on the board.

2. Spread about 1/2 cup of the goat cheese filling on the cake layer. Pipe a rim of mascarpone frosting around the edge of the cake and then fill the center with 1/2 cup fig jam.

3. Place the second cake layer on top and repeat step 2. Place the final cake layer, top side down, on the filling. Freeze the cake, with no crumb coat, for about 20 minutes.

4. The mascarpone frosting won't freeze like normal buttercream, so I don't typically do a crumb coat and will just frost the cake roughly just one time.

5. Chill in the fridge, covered, until ready to serve.

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Peanut Butter Cookies 3 Ways
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Peanut Butter Cookies 3 Ways


  • 2 very ripe avocados
  • 1 cup creamy peanut butter ( + oil )
  • 2 eggs
  • Splash of vanilla
  • 2 tbsp coconut sugar
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 cup almond flour
  • 1 cup GF oat flour

Ingredients for Homemade Jam

  • 1 cup frozen berry of choice (strawberry works nicely)
  • Just under ½ cup chia seeds
  • Splash of lemon juice
  • Sprinkle of nutmeg
  • 1 Tbs honey (more if you like sweeter)


1. Mix avocado & vanilla & eggs.

2. Then add the rest of the ingredients and place in the refrigerator for about 20/30 minutes.

3. Preheat the oven to 375°. Roll dough into little balls and flatten them w/ a fork! Bake for 10 minutes.

Homemade Jam:
In a small saucepan mix ingredients on medium/low heat for 5 minutes.

Dark Chocolate Drizzle:
Bittersweet chocolate chips melted with a touch of coconut oil, drizzle over the baked cookie laying on a rack with paper towel underneath it to catch the excess drizzle off.
Sprinkle of Malden sea salt.

Sautéed Bananas:
1 sliced banana sautéed in coconut oil

Steamed Vanilla Coconut Milk:
I use a Nespresso milk frothed, but we can use a hand froth-er, or even just heat the milk in a saucepan and pour into a cup with a dash of nutmeg on top

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Carnitas Verdes with Smoky Black Bean Salsa
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Carnitas Verdes with Smoky Black Bean Salsa


  • 1 lb pork shoulder, trimmed and cut into ¾ -inch cubes
  • 3 cups water
  • 2 Tbsp canola oil
  • ½ cup orange juice
  • ½ cup canned lite, unsweetened coconut milk
  • 1 white onion, thinly sliced (about 1 cup/5 oz)
  • 2 tomatillos, husks removed, rinsed, and chopped (about 6 oz)
  • ¼ cup diced chorizo (1.4 oz)
  • 2 chipotle chilies in adobo, chopped
  • 2 Tbsp adobo sauce from the chipotles
  • 2 cloves garlic, minced
  • ¼ tsp salt
  • 1 (15.5-oz) can no-salt-added black beans, rinsed and drained
  • 1 cup mild or medium green salsa
  • ¾ cup chopped fresh cilantro, divided
  • 8 (6-inch) corn tortillas, warmed
  • 1 small red onion, thinly sliced


1. Place the pork in a nonstick Dutch oven. Pour the water over the pork and bring to a boil. Reduce the heat to medium low, partially cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. Discard liquid and transfer the pork to a bowl.

2. Heat the oil in the same Dutch oven over medium-high heat. Add the pork, orange juice, and coconut milk; bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the liquid is completely evaporated and the pork is browned and crisp, about 10 minutes.

3. Add the onion, tomatillos, chorizo, chipotle chilies, adobo sauce, and garlic. Cook, stirring occasionally, until the onion and tomatillos are softened, about 10 minutes. Return the pork to the Dutch oven along with the beans, salsa, and 1/2 cup cilantro; heat through.

4. To assemble, divide the pork mixture among the warmed tortillas. Sprinkle with the red onion and the remaining cilantro. Serve with optional toppings such as diced avocado, sliced radishes, and chopped scallions, if desired.

1 ½ Starch, 2 Nonstarchy Vegetable, 1 Lean Protein, 2 Fat

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Sautéed Scallops with Cider Gastrique
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Sautéed Scallops with Cider Gastrique

Ingredients to prepare Scallops:

  • 24 each Sea Scallops
  • Salt and white pepper to taste
  • 1 TB vegetable oil
  • 1 TB whole butter
  • Gingered Apple Parsnip purée (recipe below)
  • Cider vinegar gastrique (recipe below)
  • 3 TB pomegranate seeds
  • 12 sage leaves, fried and salted
  • 24 Brussels sprout leaves, fried and salted
  • ¼ cup toasted hazelnuts

Ingredients for apple ginger purée:

  • 4 (approx ½ pound) parsnips, peeled and cut into ½ inch pieces

  • 1 Small russet potato (approx ¼ pound), peeled and cut into ½ inch pieces

  • 1 large Granny Smith apple, (approximately 1/3 pound), peeled and cut into ½ inch pieces

  • 2 Tablespoons butter
  • ⅓ cup cream, warm
  • 2 tsp fresh grated ginger
  • Salt
  • White pepper

Ingredients for cider gastrique:

  • ¼ cup sugar
  • ¼ cup water, warmed
  • ½ cup apple cider vinegar, warmed
  • 1 teaspoon dried crushed pepper


1. Pat dry and season the scallops with salt and white pepper.

2. Heat a seasoned cast iron pan or non-stick pan to medium high heat.

3. Add the vegetable oil and cook the scallops until they turn Golden brown.

4. Turn the scallops onto their other side and add the whole butter.

5. Baste the scallops with the butter as it browns.

6. Remove the pan when the scallops resist when touched but are not firm.

Serve warm with gingered apple parsnip purée, cider gastrique, pomegranate, fried brussels sprout leaves, sage, and hazelnuts

1. Peel and chop parsnips into ½ inch pieces.

2. Place then in a saucepan and cover with cold water.

3. Bring to boil over medium-high heat. Simmer for 5 minutes.

4. Add potato and apple to the parsnips Simmer for 20 minutes or until tender.

5. Drain the excess water.

6. Place mixture and chopped butter in a food processor or blender and process until

7. With the processor running, pour in the warmed cream until evenly puréed.

8. Season with ginger, salt and white pepper. Serve with scallops.

1. Place sugar In a clean and wiped dry medium sized sauce pan, over medium high heat.

2. Slowly turning the pan, allowing the sugar to slowly caramelize to an amber color.

3. Slowly add the warmed water and vinegar, being careful because it will boil and splatter.

4. Add the crushed pepper and Reduce by 1/3, until any hard sugar pieces dissolve

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Candied Apples, Caramel Apples and Peanut Butter Yogurt Dip
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Candied Apples, Caramel Apples and Peanut Butter Yogurt Dip

Caramel Apples (Makes 8-12 apples)

  • 8-12 small granny smith apples, skewered with popsicle sticks, and kept in the fridge
  • ½ cup water
  • 1 ⅓ cup sugar
  • 1 teaspoon kosher salt
  • 1 cup heavy cream
  • Candy toppings: m&ms, crushed cookies, sprinkles, etc.

Ingredients for Candied Apples (Makes 8-12 apples)

  • 8-12 small granny smith apples
  • 3 cups sugar
  • ½ cup light corn syrup
  • 1 cup water
  • ½ teaspoon red gel food coloring
  • ½ teaspoon cinnamon extract

Ingredients for Peanut Butter Yogurt Dip (Makes 2 cups)

  • 1 cup smooth, unsweetened peanut butter
  • 1 cup Greek yogurt
  • 2 tablespoons honey
  • 2 tablespoons unsweetened cocoa powder
  • Salt, to taste

Directions for Caramel Apples

1. Combine water, sugar, and salt in heavy-bottomed saucepan over medium heat. Stir gently with fork until sugar is dissolved. Bring to rolling boil, about 3-5 minutes.
2. Simmer caramel until honey-gold color is achieved, 8-10 minutes.
3. Immediately add cream, then reduce heat to medium-low.
4. Stir with silicone spatula until caramel reaches 250˚, 6-8 minutes.
5. Pour hot caramel into heat-safe bowl, allow to cool down to 212˚.
6. Dip cold apples (straight from fridge) in caramel. Let excess caramel drip off into bowl before transferring to parchment lined sheet tray. If caramel gets too thick while dipping, briefly heat it over simmering water.
7. Sprinkle or roll apples with/in candy toppings or cookies.
8. Allow apples to set at room temperature for at least 10 minutes.

Directions for Candied Apples

1. Line sheet tray with parchment paper, spray with cooking spray.
2. Combine sugar, corn syrup, and water in heavy-bottomed saucepan over medium heat.
3. Bring mixture to boil, cook until it reaches 300˚-310˚.
4. Remove saucepan from stove, stir in food coloring and cinnamon extract.
5. Dip apples in candy coating, swirling to coat evenly. Allow excess candy to drip back into pan.
6. Place coated apples on sheet tray, allow to fully set before eating.

Directions for Dip

1. Whisk all ingredients together until smooth and combined.
2. Serve with apple slices.

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Apple Butter in Two Ways
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Apple Butter in Two Ways

Ingredients for Apple Butter (1 Quart)

  • 4 pounds Apples, washed, unpeeled, uncored, cut into 1 inch chunks
  • ½ cup Apple Cider Vinegar
  • Zest of ½ orange, cut in thick strips (~4 1-inch strips)
  • 1 2-inch piece of ginger, peeled and sliced into coins (about 1.5 ounces unpeeled)
  • 4 cups Water
  • ⅔ cup Honey
  • ½ cup Light Brown Sugar
  • Pinch Kosher Salt

Ingredients for Apple Compound Butter (3 Cups)

  • 1 cup Softened Butter (2 sticks)
  • 1 Apple
  • 2 tablespoons + 2 tablespoons Brown Sugar
  • 1 tablespoon Ground Cinnamon
  • ¾ teaspoon Nutmeg
  • ¼ teaspoon Salt

Directions for Apple Butter

1. Combine apples, vinegar, orange zest, ginger, and water in a large stockpot. Bring to a simmer over high heat, then reduce to medium-low and cook until apples are completely softened and liquid has reduced by half. It should take 30-40 minutes, stirring occasionally, to reach this phase.
2. Pass the apples and liquid through a food mill. If you don’t have a food mill, press the apples through a strainer with the back of a spoon, collecting the pulp and leaving behind the skins and seeds.
3. Return apple pulp to stockpot and stir in honey, and brown sugar until dissolved. Cook over medium-low heat until mixture is thickened and dark. It will take 2 ½ - 3 hours to reach this phase. Stir occasionally to avoid scorching the bottom.
4. Test thickness of apple butter by spreading a bit onto a plate. It should set almost immediately, apples are full of naturally occurring pectin.
5. When desired consistency is reached, season with salt (and not a moment before, since you’re reducing for hours it will become too salty if seasoned at the beginning).
6. Remove from heat and allow to cool. Pour into jars or containers, store in fridge or freezer.

Directions for Compound Butter

1. Heat oven to 350˚.
2. Peel, core, and cut apple into quarters. Rub with 2 tbs. brown sugar, then place on parchment paper in baking dish and slide into oven.
3. Bake apple until tender, about 30 minutes. Remove from oven and mash gently with fork. Let cool completely.
4. Add softened butter, spices, mashed apple, remaining 2 tbs. brown sugar, and salt to stand mixer bowl. Beat together until desired consistency is reached (chunky or smooth).
5. Spread butter onto parchment paper and roll into log, twisting ends. Chill until set, then slice into coins for use. Alternatively, pour butter into jar and store in fridge.

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Pumpkin Chili Turkey
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Pumpkin Chili Turkey
Pumpkin Turkey Chili
Lunch, Dinner
Seasonal Event:
  • 1 large yellow onion, diced (about 2 cups)
  • 1 medium bell pepper (red, yellow, or orange), diced
  • 6 garlic cloves, minced (or ¾ teaspoon garlic powder)
  • 1 ⅓ pounds ground turkey or chicken (at least 90 percent lean)
  • One 15-ounce can white beans, drained and rinsed
  • One 28-ounce can diced tomatoes with liquid, preferably reduced-sodium
  • ¼ cup tomato paste, no salt added
  • One 14-ounce can pumpkin puree
  • 1 cup reduced-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon cocoa powder
  • 1 ½ teaspoons ground cinnamon (or 1 tablespoon pumpkin pie spice)
  • 2 ½ teaspoons ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 4 cups spinach leaves
  • Avocado (optional)
  • Nonfat plain Greek yogurt (optional)
  • Cilantro (optional)
  • Salsa (optional)


  1. Liberally coat a large pot or Dutch oven with oil spray and warm water over medium-high heat. Add the onion and bell pepper and saute, stirring occasionally, for about 7 minutes, or until the onion softens. Add the garlic, stir everything together, and cook until fragrant, about 30 seconds.
  2. Add the ground turkey or chicken. Use a spatula or large spoon to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked.
  3. Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon (or pumpkin pie spice), cumin, black pepper, and optional cayenne pepper, and stir. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.
  4. Right before serving, add the spinach and mix throughout. Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa.

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Pumpkin Spiced Drinks
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Pumpkin Spiced Drinks
Pumpkin Spiced Drinks

Crock Pot Pumpkin Spice Latte:

  • 3 cups half and half
  • 3 cups whole milk
  • 6 cups strong coffee
  • 1 ½ cup pumpkin puree
  • 2 tablespoons vanilla extract
  • 1 cup sweetened condensed milk
  • ½ cup maple syrup
  • 2 teaspoons pumpkin pie spice
  • Cinnamon stick; optional (for more a spice flavor)

Pumpkin White Hot Chocolate:

  • 2 cups whole milk
  • 2 cups half and half
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 cup pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • 12oz white chocolate, chopped (a 12 oz bag of white chocolate chips can also be used)
  • Cinnamon stick and whipped cream to garnish; optional


Crock Pot Pumpkin Spice Latte:

  1. Whisk all ingredients together in a crock pot and cook on high for 1-2 hours
  2. This can be kept warm in the crock pot for a party
  3. This recipe can also be cut in half
  4. For a thicker, creamier drink, use all half and half; for a lighter drink, use all milk
  5. Flavors can be adjusted as necessary; use more coffee for a stronger drink; add more syrup for a sweeter drink, etc.

Pumpkin White Hot Chocolate:

  1. Whisk together all the ingredients together in a saucepan over medium heat
  2. Cook until just starting to bubble
  3. Whisk in the chopped white chocolate and stir until completely melted
  4. Adjust flavors as needed
  5. Pour into mugs and garnish with whipped cream and/or cinnamon stick if desired
Stuffed Sugar Pumpkins
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Stuffed Sugar Pumpkins


  • 4–6 sugar pumpkins
  • Salt or salt substitute and freshly ground black pepper to taste
  • About 4 cups organic applesauce


1. Preheat the oven to 350 degrees.

2. Prepare the pumpkins: Carefully remove the tops of each pumpkin, scoop out the seeds and fibers with a spoon, and clean the pumpkin tops. Discard the seeds and fibers.

3. Salt and pepper the cavity of each pumpkin.

4. Spoon the applesauce into the cavity of each pumpkin. Depending on the size of the pumpkin, you will use anywhere from ¼ cup to 1 cup of applesauce per pumpkin. Fill the pumpkin to just beneath the top rim.

5. Replace the pumpkin tops and roast in the oven at 350 degrees for 45 minutes–1 hour or until they are tender but not mushy.

The recipe comes from The Age Beautifully Cookbook by Grace O and

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Homemade Apple Cider Vinegar
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Homemade Apple Cider Vinegar

Ingredients and Materials

  • Apples-Sweet, any type
  • Large Mason Jar
  • Organic sugar
  • Bragg organic apple cider vinegar
  • Spring Water

Apple Cider Vinegar is a 2-step process that takes 6 weeks to 6 months according to your taste.
1. Fill a large mason jar, 3/4 full with pieces of washed and finely chopped apple.
2. Dissolve 1/4 of raw, organic sugar per quart of spring water, (non-chlorinated).
3. Add 1/4 cup of ready-made, unfiltered ACV with this floating stuff called the "mother" to inoculate your first batch of vinegar.
4. Pour the sugar water over the apples, totally covering them
5. Pour ACV to jar and stir with wood spoon.
6. Add a canning weight, (like one of these glass discs) to weigh the apples down into the water.
7. You don't want apples exposed to the air in bottle or mold can grow on them quickly.
8. Next take this coffee filter or a kitchen towel and cover the jar and secure it with a rubber band.
9. We want the gas that is produced inside the jar to escape but we want to keep flying insects out.
10.Place covered jar in a warm spot away from bright light. Stir the mix every other day with a wooden spoon.
11. On the third day, the liquid will be bubbling and fizzing- this is a sign that alcohol is present!
12. Let sit, then strain the apples out and leave the liquid to become vinegar.
13. You can make your vinegar stronger by keeping it stored longer until you like the flavor. Rebottle your vinegar in a storage bottle like these and place in refrigerator if you want to preserve the flavor, as is.

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Carrot Cake Pancakes with Brown Sugar and Cream Cheese Icing
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Carrot Cake Pancakes with Brown Sugar and Cream Cheese Icing

Ingredients for Pancakes

  • 1 ½ cups all-purpose flour
  • 4 Tbsp. granulated sugar
  • 1tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1/4 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 Tbsp. golden raisins
  • 1 cup whole milk
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup carrot shredded and squeezed dry in between paper towel
  • 2 Tbsp. butter

Ingredients for Brown Sugar Cream Cheese Glaze

  • 4 oz. cream cheese softened
  • 2 Tbsp. whole milk
  • 4 Tbsp. confectioners’ sugar
  • 3 Tbsp. Brown sugar simple syrup (brown sugar and water boiled together)

Ingredients for Candied Bacon

  • 12 slices of bacon, ¼ inch thick
  • 1 Tbsp. Finely ground black pepper
  • 1/3 cup of light brown sugar

Directions for Pancakes

1) In a large bowl add together all of the dry ingredients. The flour, baking soda, baking powder, salt, sugar, cinnamon, ginger, and nutmeg. Mix together.

2) In a medium size bowl combine the wet ingredients. Whisk together the eggs, milk, water, vanilla extract, and carrots. Add the wet ingredients to the dry ingredients and whisk together. Put the pancake batter in the fridge for 30 minutes to set

3) Heat a large non-stick pan or griddle over a low setting. Grease the pan with a little bit of butter.

4) Take the pancake batter out of the fridge. Once the pan is warm use a 1/4 cup to pour the pancake batter into the pan one at a time. It doesn't have to be a full 1/4 cup just about that size. Then sprinkle a couple of raisins over the pancake batter in the pan

5) When you see holes/bubbles start to form on the surface of the pancake that means its ready to flip. You want to make sure the pancakes are golden brown on each side.

Directions for Icing

1) Whisk the cream cheese in a small bowl until it is uniformly soft and pliable, with no lumps. If your cream cheese is not soft enough yet to do this, try putting it in the microwave for just a few seconds at a time.

2) Whisk in the brown sugar simple syrup, milk, and confectioners’ sugar. Add more milk if you want to thin out the mixture, add more confectioners’ sugar if you feel it needs to be smoother.

3) Drizzle over the finished pancakes

Directions for Candied Bacon

1. Preheat the oven to 350 degrees.

2. Cover a baking sheet with parchment paper. If you have a cookie cooling rack place that on top of the parchment paper and baking sheet as well.

3. In a bowl toss together the black pepper and brown sugar.

4. Put slices of bacon in the bowl and coat each piece with the brown sugar mixture. Then lay it flat on top of the parchment or cookie rack.

5. Place the tray in the center of the oven and bake for 20 minutes. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more.

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Chipotle Bourbon Chicken
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Chipotle Bourbon Chicken


  • 1 Hak’s Chipotle Bourbon One Pot Sauce.
  • 1 Pound of ground turkey.
  • 1 can of pinto beans, washed and strained.
  • You can garnish with any number of ingredients you like. Some of my favorites are: chopped red onion, chives, cilantro, cheddar cheese and grilled corn.


1. In a medium pot, turn the heat on medium and brown the ground turkey.

2. Add the beans and one pouch of Chipotle Bourbon Sauce. Mix well

3. Cover and simmer for 15 minutes. Garnish with your favorite toppings

4. Enjoy!

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Baked Sweet Potatoes
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Baked Sweet Potatoes

Ingredients for Mexican Sweet Potatoes

  • 4-6 medium sweet potatoes
  • 1 pound ground turkey, chicken, beef, or pork
  • Taco seasoning
  • 1 cup prepared salsa
  • 3/4 cup Sour Cream or Greek yogurt
  • 3/4 Shredded cheese of choice (cheddar, pepper jack, feta)
  • 1 Avocado, sliced or chopped with a squeeze of lime and salt and pepper
  • 1 bunch Cilantro, roughly chopped
  • Hot Sauce (I like Cholula)

Ingredients for Indian Sweet Potatoes

  • Yellow Dal (lentils)
  • Mango Chutney
  • Greek yogurt mixed with coriander and cumin
  • Chopped mint
  • Chopped cilantro
  • Lime wedges
  • Chopped toasted cashews/pistachios

Ingredients for Cinnamon

  • Vanilla Yogurt
  • Sliced Almonds
  • Cinnamon
  • Chopped Apples/Pears (raw, sauté, or roasted)
  • Brown Sugar
  • Chia Seeds


1. Rinse sweet potatoes under cold water and dry off.

2. Using a fork, poke the entire potato with the fork all the way around.

3. Rub with a bit of oil.

4. Either wrap in foil (or not) and place on a sheet pan for approx 45-1 hour at 400 degrees (for medium sized potatoes), testing with a paring knife to test doneness.

5. Let cool 15 minutes. enjoy immediately or once cool, keep in a plastic bag or container in the fridge for 2-3 days.

6. Add toppings: cooked ground turkey, chicken, beef or pork, taco seasoning, salsa, shredded cheese, avocado, cilantro, hot sauce.

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Fall Farro Salad
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Fall Farro Salad

Ingredients for Salad

  • 1 cup chopped pitted dates
  • 2 cups Farro, cooked (see package instructions)
  • 1 cup Marcona almonds
  • 1 apple cut into 1/2 inch chunks
  • 5 cups of crunchy mixed greens
  • Handful of loosely chopped parsley
  • Cooked chicken chunks (optional)
  • 4 oz. Manchego cheese (one block uncut)

Ingredients for Dressing

  • 1/4 cup olive oil
  • 1/4 cup Taragon vinegar
  • 2 tsp Dijon mustard
  • 1 large finely chopped shallot
  • 2 T fig balsamic vinegar

Directions for Salad

1) Whisk all ingredients together or use a blender (I prefer to blend).

2) In a large bowl toss the apples, farro, dates, almonds, and chicken chunks (optional).

3) Fold in the greens, toss with dressing, add a handful of parsley leafs and season with salt and pepper to taste.

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"Taste of Home" Game Day Gumbo
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"Taste of Home" Game Day Gumbo


  • 6 tablespoons butter, divided
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 package (13 1/2 ounces) smoked beef sausage, halved lengthwise and sliced
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 small sweet red pepper, chopped
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 4 cups water
  • 1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 package (8 ounces) jambalaya mix
  • 1 package (8 ounces) dirty rice mix


  1. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add chicken; cook and stir until browned. Remove from pan.
  2. In same pan, brown sausage over medium heat; remove from pan and drain on paper towels.
  3. Heat remaining butter in same pan over medium heat. Add carrots, celery, and pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
  4. Stir in flour until blended; gradually stir in stock, water, tomatoes, and rice mixes. Return chicken and sausage to pan. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.

"Taste of Home" is the #1 food and entertaining magazine in the world, with 3.2 million readers. Each year, "Taste of Home" receives more than 11,000 ideas and recipe submissions from real home cooks across the country. Just under 2,000 recipes are tested and then featured in "Taste of Home" magazines, cookbooks, and on

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Halloween Candy Apples with Ken Wingard
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Halloween Candy Apples with Ken Wingard

Spooky Apples Ingredients:

  • 6 (or up to 8) Red Delicious apples
  • 3 cup(s) sugar
  • 1 cup(s) water
  • ½ cup(s) light corn syrup
  • ½ teaspoon(s) cinnamon-flavored oil
  • ¼ tablespoon(s) red food coloring

Bloody Candy Apples Ingredients:

  • Red apples
  • White chocolate
  • ¼ cup very hot water
  • ½ cup sugar
  • ¼ cup light corn syrup
  • Red food coloring
  • Flavoring or extract of your choice

S'mores Candy Apples Ingredients:

  • 6 (or up to 8) Granny Smith apples
  • 2 tablespoon(s) unsalted butter
  • 1 bag(s) (28-ounce) large marshmallows
  • 10 ounce(s) milk chocolate chips
  • 2 cup(s) crushed graham crackers


  • Skewers
  • Candy thermometer (<a href="" target="_blank"></span></a>)

Spooky Apples Recipe:

  1. Remove stems and skewer apples.
  2. In a saucepan over high heat with a candy thermometer attached, heat sugar, water, and light corn syrup, stirring until sugar dissolves.
  3. Bring to a boil until mixture reaches 300 degrees F. Remove from heat and stir in ½ teaspoon cinnamon-flavored oil and ¼ tablespoon red food coloring.
  4. To make red apples: Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.
  5. To make black apples: Add 1/4 tablespoon black food coloring to your red syrup. (If the syrup has thickened, reheat briefly.) Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.

Bloody Candy Apples Directions:

  1. Melt White Chocolate. You can do this by pouring water into a saucepan and placing a heat safe bowl on top. The water should touch the bottom of the bowl without overflowing and pouring out. Turn heat to low. Pour in white chocolate and stir until creamy and melted.
  2. Stab your apples with skewers. Dip in white chocolate and allow excess to drip off. Place on aluminum foil and allow to set.
  3. Combine sugar, hot water, and corn syrup. Mix on low until sugar is dissolved, then turn the heat to high. Use candy thermometer to measure when boiling sugar has reached 290 degrees F.
  4. Once the sugar has reached 290 degrees F, immediately remove from stove and add food coloring as well as flavoring. Stir until it cools a little. Once it has begun to thicken, use a flat spatula to drip melted red candy down the sides of the apple.
  5. Make certain to touch the sugar against the apple, right above where the chocolate starts, then let it drip down. (You want to spread the sugar across the top above the white chocolate and drip down every couple of centimeters to allow it to fall down). If the sugar hardens and becomes too difficult to work with, you can reheat on the stove by placing it on low heat until it softens.
  6. Wait for the sugar to completely cool and harden before you snap off the sugar strings that form when moving the spatula between the saucepan and the apples.

S'mores Candy Apples Directions:

  1. Remove stems and skewer apples.
  2. In a saucepan over low heat, melt butter. Add marshmallows and stir until melted.
  3. Dip apples, one at a time, then transfer to a parchment-lined baking sheet. Refrigerate until set, about 15 minutes.
  4. Then, in a double boiler over low heat, melt chocolate chips, stirring continuously. Dip an apple into the chocolate, stopping ⅔ of the way up. Immediately dip the lower third of the apple into a bowl of crushed graham crackers, rotating to coat evenly.
  5. Transfer to a parchment-lined baking sheet. Repeat for all apples and refrigerate until set, about 15 minutes.

Visit Ken Wingard at and follow him on Twitter @KennethWingard.

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Creamy Pumpkin Alfredo
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Creamy Pumpkin Alfredo
Creamy Pumpkin Alfredo
Dinner, Main, Pasta
Italian, American
Seasonal Event:

Base Options:

  • Spiralized Zucchini Noodles (“zoodles”) – can be store-bought so you do not need a spiralizer
  • Spaghetti Squash “Noodles” – cut a spaghetti squash in half, remove the seeds, brush it with olive oil, and bake it for roughly 40-45 minutes
  • Whole Wheat Penne Pasta or Quinoa Noodles – cooked according to the package
  • Shirataki noodles (tofu + yam-based) – no-cook option! Simply rinse and use!

Pumpkin Alfredo:

  • 2 TB butter, - I use Earth Balance avocado spread
  • 3 cloves of garlic, minced
  • 1 cup canned pure pumpkin puree
  • 2 cups full-fat coconut milk
  • 1 cup parmesan cheese, grated
  • 2 TB sage leaves, chopped
  • 1 1/4 tsp sea salt
  • 1 tsp white pepper

Protein Topper Options:

  • 3-4 oz. per pasta serving
  • Simply grilled skinless, boneless chicken breast (cut into 1-inch slices) or rotisserie chicken without the skin if you don’t have time to cook proteins.
  • Pan-sautéed shrimp
  • Baked wild salmon fillet


  1. First prepare the noodles according to the directions.
  2. In a medium size skillet over medium heat, melt the butter. Add in the garlic and cook for 30 seconds. Add in the pumpkin and milk. Whisk to combine. Add in the grated parmesan, chopped sage leaves, salt and pepper. Stir to combine. Continue to cook the sauce over low heat until the pasta is done cooking. Make sure to stir constantly so as to not burn the bottom of the sauce.
  3. When the pasta is al dente, combine the pasta, sauce and preferred protein toppers. Toss to combine. Serve warm, garnish with additional fresh sage leaves.
Guilt-Free Game Day Appetizers
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Guilt-Free Game Day Appetizers


  • 6 zucchini, cut into 1/4 inch slices on a bias
  • salt and pepper
  • 1 tbs oil
  • 1 c black beans
  • 1 c grilled corn
  • 1 c cotija cheese
  • 1 c baby tomato, halved
  • 1/4 c sliced scallions
  • 1 small can pickled jalapeño, chopped
  • 1 avocado, diced
  • 1/4 c cilantro, chopped
  • 1/4 cup sour cream
  • 2 tbs lime juice
  • 2 tbs Adobo sauce/liquid chipotle
  • 1/4 tsp cumin
  • 1/4 tsp coriander

Ingredients for Cookie Dough Hummus

  • 1 15-oz. can white navy beans
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 1/2 cup chocolate chips

Directions for Nachos

1) Grill zucchini covered in mixture of little oil, salt & pepper, cumin, coriander, Adobo sauce. Top with cheese, cook until melts.

2) Top grilled zucchini with the beans, corn, tomato, onions, jalapeño, avocado, cilantro, sour cream, lime juice.

Directions for Hummus

1) Use blender to combine beans, almond butter, and honey. Move mixture to serving bowl.

2) Mix in chocolate chips with a spoon.

3) Serve with apples or sliced fruit of choice.

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Herb-Infused Honey
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Herb-Infused Honey
Herb-Infused Honey
Cook Time: 10-15 mins.
  • Herbs
  • Honey
  • Measuring Cup
  • Strainer
  • Bowl
  • Pot
  • Stirrer
  • Jars
  • Funnel


  1. Place half a pot of water over low/medium heat
  2. Use glass or stainless steel bowl to create double boiler
  3. Remove herbs from stem (OPTIONAL)
  4. Pour two cups of honey into measuring cup
  5. Pour honey into bowl
  6. Add herbs
  7. Stir continuously for 10-15 minutes
  8. Pour over strainer into measuring cup
  9. After cooling, use funnel to put honey in jars

- Straining out herbs is optional
- It is not recommended to use fresh herbs if you do a cold infusion

Debbie’s Pulled Pork Kettle Potato Chip Nachos
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Debbie’s Pulled Pork Kettle Potato Chip Nachos
  • Sour cream and onion kettle chips
  • Shredded pepper jack cheese
  • Pulled pork
  • Bread & butter pickles
  • BBQ sauce
  • Scallions


  1. Heat oven to 350 ̊ and line a sheet tray with parchment paper.
  2. Spread potato chips out in an even layer.
  3. Top with shredded cheese, then pulled pork and pickles.
  4. Top with one more layer of cheese.
  5. Bake for 5-7 minutes, or until cheese is melted.
  6. Garnish with BBQ sauce and scallions.

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Bride's Biscuits
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Bride's Biscuits

Ingredients for Bride's Biscuits (Makes 30-38 biscuits)

  • 1/2 cup warm water (100° to 110°)
  • 1 (1/4-oz.) envelope active dry yeast
  • 1 teaspoon granulated sugar
  • 5 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 5 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 1/2 cup shortening, cubed
  • 2 cups buttermilk
  • Parchment paper
  • 1/4 cup butter, melted and divided

Ingredients for Red Pepper Jelly Pork Tenderloin (Serves 4)

  • 2 small pork tenderloins (about 1 1/2 pounds total), trimmed of fat and silver skin
  • Salt
  • Freshly ground black pepper
  • 1/2 cup red pepper jelly
  • 2 tablespoons vinegar

Directions for Biscuits

1. Stir together warm water, yeast, and sugar in a small bowl. Let stand 5 minutes.

2. Stir together flour and sugar, baking powder, and salt in a large bowl; work the butter and shortening into flour mixture by rubbing the fat into the flour as if shaping thumb and fingers together until the mixture looks like well-crumbled feta cheese. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened.

3. Preheat oven to 400°. Turn dough out onto a lightly floured flexible plastic cutting board, and knead 3 or 4 times. Gently roll dough into a 3/4-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 3/4-inch thickness; cut with a 2-inch round cutter, cutting straight down without twisting the cutter. Reroll remaining scraps, and cut with cutter. Place rounds, with sides touching, in a 10- or 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. Brush biscuits with half of the melted butter.

4. Bake at 400° on the middle rack of the oven. After 7 minutes, rotate the pan 180 degrees. Continue baking another 7 to 10 minutes, until the biscuits are a light golden brown. Brush with remaining melted butter, and serve.

Directions for Pork Tenderloin

1. Preheat the oven to 425 degrees.
2. Line a small roasting pan with heavy duty aluminum foil or parchment paper.
3. Season the tenderloins generously with salt and pepper and move them to the roasting pan.
4. Combine jelly and vinegar in a small saucepan over medium heat.
5. Cook, stirring, until the jelly softens to a light syrup, about 5 minutes.
6. Brush the mixture over the tenderloins to coat the top and sides of each. Roast for 20 to 30 minutes, until the internal temperature of the thickest part of the meat registers 150 degrees on an instant-read thermometer.
7. Transfer to a carving board to rest 5 minutes before carving.
8. Bring the remaining jelly syrup to a boil over high heat, reduce heat to low and simmer 2 minutes.
9. To serve, slice the tenderloins just slightly on the diagonal to create oval-shaped slices about 1/4-inch thick.
10. Serve warm with Bride’s Biscuits and pass warmed jelly syrup.

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