Recipes

Organically-grown microgreens tossed with creamy goat cheese, toasted pecans, and sweet cranberries, finished with a drizzle of balsamic glaze. It’s quick to pull together and brings a fresh counterpoint to the rich dishes on a Thanksgiving table. This recipe is also an easy base to customize. Add fruit, try a different cheese, fold in extra greens, or turn it into a full meal with your favorite protein. I included a few optional add-ins to spark ideas so you can adapt the salad to your mood and whatever’s in season!

6-8

Active time: 20 min • Total time: 20 min

I developed this recipe to tap into the nostalgia of green beans casserole while using market fresh ingredients: crisp-tender green beans, golden roasted mushrooms, and cultured brown-butter yogurt. Each element is simple on its own, but layered together it’s a dish that looks elevated and tastes luxurious yet feels healthy — perfect for a table full of people you love.

~3 oz

6

Active time: 50 min • Total time: 90 min *See note below about prepping cararmelized onion in advance.

Hear us out. We know your mom’s stuffing is good. We know everyone wants it like she’s always made it. But we’re so crazy in love with this new stuffing recipe–tangy with locally-baked rustic rye bread, sweet with Texas apples, and deeply savory with Richardson Farms pork sausage–that we hold it up to you, like Lloyd Dobler’s boom box, hoping you’ll take a chance on something different. And before you even say anything . . . we promise not to tell your mom.

4

Active time: 30 min • Total time: 90 min

Large ovenproof skillet

This colorful cranberry-apple compote is a bright, flavorful addition to the Thanksgiving table—tart yet gently sweetened with apples for perfect balance. Any leftovers make a wonderful addition to apple pie filling.

~3 cups

~1 fl oz

8-12

Active time: 10 min • Total time: 30 min

This is one of my favorite ways to cook chicken. Achiote chiles lend their signature red hue and earthy, peppery warmth, while the butter glaze melts into every crevice of the crisped skin. A long, slow roast keeps the meat unbelievably juicy, and the quick blast of heat at the end caramelizes the glaze into something close to magic. It’s one of those recipes that looks impressive but is actually really easy — the kind of centerpiece you can start the night before and finish with a cocktail in hand. Perfect for Thanksgiving if you’re leaning tropical, or any weekend when you just want your kitchen to smell incredible.

1 whole chicken + 1 gallon brine* *This recipe calls for 1 gallon of brine so you’ll definitely have enough to fully cover the bird in just about any size of container. If fridge space is tight, you can totally use a smaller vessel that holds the chicken more snugly and cut the brine amounts in half.

¼ Chicken

4

Active time: 45 min • Total time: At least 5 hr, up to 24 hr depending on your brine time

• Large pot • Fine-mesh strainer • Hand mixer or stand mixer • Basting brush • Roasting pan with rack

This sunny sipper brings energizing flavor to any occasion. The combination of turmeric and tangerine is written in the stars; The turmeric adds warmth and depth, while the tangerine keeps things light and refreshing. Turmeric root has long been touted as an antioxidant, so this is a drink that feels as good as it looks.

1 quart

6-8 fl oz

4-6

Active time: 15 min • Total time: 45 min (including syrup)

• Fine-mesh strainer • Citrus juicer

This recipe is close to my heart. Granny Rae showed me that family isn’t always about blood — it’s about love. Her dressing reminds me that food carries our stories, our memories, and our hearts to the table. It’s the kind of stuffing that smells like home — a combination of white bread and cornbread soaked with savory broth, onions, and celery, seasoned simply with black pepper and sage. Nothing fancy, just perfect. The texture lands right between tender and toasty, with a golden crust that begs to be topped with a drizzle of turkey gravy.

One 9x13-inch baking dish (~9 cups)

¾–1 cup

8-10

Active time: 30 min • Total time: 75 min

This recipe is close to my heart. It came from a woman I never met, but who helped shape the man I fell in love with — a reminder that food carries our stories, our memories, and our hearts to the table. It’s everything mac & cheese should be: creamy, deeply cheesy, and comfortingly simple. Radiatori pasta soaks up a rich custard of Mill-King milk, Shirttail Creek eggs, and two kinds of Kettler’s cheddar — all baked until golden and bubbling. It’s the kind of dish that makes everyone pause for a second bite (and maybe one more after that). May it bring warmth, gratitude, and good company to your kitchen this Thanksgiving.

One 9x13-inch baking dish (about 8 cups)

~1 cup

6-8

Active time: 20 min • Total time: 1 hr 5 min

• Large pot • Cheese grater • 9x13-inch baking dish • Aluminum foil

This salad is perfect to make in the fall and winter when arugula, pears, and fennel are all in season. Garnish with bright red pomegranate and maple-roasted pecans for a festive presentation.

6

Active time: 20 min • Total time: 30 min

Microplane or fine grater

This is a simple yet elegant side dish for Thanksgiving, highlighting delicata squash just as it arrives at the market. With a touch of maple syrup for sweetness and fragrant rosemary for balance—it’s the kind of side that slips into any Thanksgiving spread with grace.

4-6

Active time: 15 min • Total time: 55 min

• 9x13 baking dish (or half sheet tray) • Foil

Not every recipe turns out how you hope — that’s why I always test (and oftentimes adapt them) before I share. But this one? It was an instant hit. Here’s how I knew: My husband, Cody, does not like braised meat. Not lamb, not beef, not chicken — if it’s been simmered in its own juices, he’s out. One evening, while testing this recipe, I planned to make him something else for dinner. But Cody walked in, sniffed the air, and said, “Something smells good.” I told him, “That’s just a test batch — dinner’s different.” He grabbed a fork anyway, took a bite, and said, “No reason to make anything else.” He even went back for seconds, and that’s when I knew I had a winner! These lamb shanks are tender and rich, braised low and slow in dark beer and fresh herbs until they practically melt off the bone. The sauce has that deep, malty flavor that makes you want to lick the spoon. Serve them over mashed potatoes with a glass of bold red wine, and you’ll see what I mean — this is a jackpot recipe.

6 shanks

6-7 wt oz (cooked meat)

6

Active time: 30 min • Total time: 2½ hrs

Dutch oven or heavy oven-safe pot

A whiskey sour with a Texas accent. This cocktail was created as an ode to Austin 101 Light Whiskey—sweet, approachable, and edged with butterscotch and spice. The vanilla draws out its caramel depth and oak warmth, while the egg white lends the drink its signature texture: a smooth, velvety foam that softens the citrus edge. Serve it up in a coupe or Nick & Nora glass to show off the frothy top and dusting of spice—it’s an easy upgrade that makes the cocktail feel downright elegant.

1 cocktail

1 cocktail

1

Active time: 10 min • Total time: 15 min

• Cocktail shaker • Fine-mesh strainer (or Hawthorne strainer) • Coupe or Nick & Nora glass (or small cocktail glass) • Microplane (for nutmeg garnish)

This recipe is a simple way to turn a pile of greens into something that everyone will actually want seconds of. The kale gets slowly braised with onion, garlic, and white wine until it’s tender and sweet, then finished with cream, parmesan, and breadcrumbs under the broiler. It’s easy enough to do at home, but eats like something you’d get at a restaurant.

~1.5 quarts

~¾ cup

6-8

Active time: 40 min • Total time: 1 hr 40 min

• Large pot with lid • Broiler (or oven) • Oven-safe serving dish

I love the delicate, nutty flavor of roasted Brussels sprouts. In this esquites-inspired dish, the spicy, cheesy toppings evoke my nostalgic memories of Mexican street corn while celebrating a heartier fall vegetable. It’s a bold, shareable Thanksgiving side — perfect for bringing to a potluck. P.S. I really recommend not skipping the fermented moritas. It’s the ultimate low-effort flex: toss them in brine, walk away, and come back a month later with your own house-made flavor bomb. It’s a tiny creative ritual that turns patience into your secret weapon—adding a unique umami kick to everyday dishes.

~2 lb

5-8 wt oz

4-6

Active time: 45 min • Total time: 1 hr 30 min + (1 month fermentation time)

Immersion blender

Beef Wellington has long been gatekept by fine dining thanks to pricey filet, but by using center-cut sirloin — a whole-animal butcher’s cut that’s still very tender, every bit as delicious, and a great example of full utilization — this classic finally feels approachable and affordable. My version goes a step further in the whole animal mentality and uses paper thin beef bacon in place of the prosciutto. Stuffed with local Austin ingredients and wrapped in a flaky tallow and rye flour pastry, it’s a classic made local and accessible.

3.5 lbs

4-6

Prep time: 50-60 min • Total time: 2 hrs

• Food processor • Rolling pin (or bottle of wine you can drink after) • Baking tray with wire rack • Meat thermometer

This is the kind of recipe that asks almost nothing of you, yet gives back in spades. A pot of bones, herbs, and scraps hums quietly on the back burner all night, turning spring water into liquid gold. Chicken backs and feet lend body and collagen, apple cider vinegar teases out minerals, and dried nettles or other herbs bring a whisper of the wild. By the morning, the work is done, and you have a high-mineral broth that will serve as the backbone of every meal in the coming week.

~1 gallon

1 cup

16

Active time: 20 min • Total time: 12 hr

• Large stockpot • Fine-mesh sieve

This dish is about letting good ingredients do their thing. Freshly picked carrots get roasted until they’re tender and just starting to caramelize, then tossed in a simple red chile paste that brings heat, smoke, and a little edge. The cool yogurt underneath balances it all out — it’s creamy, a little tangy, and keeps the spice in check. A handful of basil over the top adds freshness and color. This is straightforward farmhouse cooking that hits all the right notes — sweet, spicy, creamy, and bright.

2 quarts cooked carrots + ____ cups chile paste

~1 cup

8–10

Active time: 15 min • Total time: 40 min

Food processor

A tender, moist upside-down cake made with 100% Ryman rye flour, bringing together warm holiday spice and the tart brightness of fresh cranberries. Perfect for the season — and even better with a dollop of spiced whipped cream!

One 9” cake

1 slice

8-10

Active time: 30 min • Total time: 1 hr 15 min

9-inch cake pan or 9-inch cast iron pan

Sweet, savory, and wonderfully creamy, this butternut squash soup highlights the comforting flavors of fall with just a handful of ingredients. Fresh rosemary brings balance and depth to the natural sweetness of the squash, while slow-cooked aromatics add gentle richness. It’s a simple, nourishing starter that feels right at home on a cozy Thanksgiving table.

4 bowls or 6 cups

4-6

Active time: 30 min • Total time: 65 min

• 4-quart soup pot • Blender (e.g., Vitamix) or immersion blender

At Thanksgiving time, I start craving warm, comforting soups like this one — made with earthy mushrooms and nutty wild rice that slowly softens and soaks up the savory broth. A splash of coconut milk adds creaminess, while a hint of lemon keeps it bright. It’s simple, satisfying, and perfect for a chilly autumn evening.

~6 cups

1 1/2 cups

4

Active time: 35 min • Total time: 1 hr

I like my lamb ribs simple — just a little olive oil and a basic rub. But after a few customers at the farmers market asked if I had a recipe that pairs well with traditional American barbecue sauce, I got curious. I tried a few variations, and what I discovered is that while most barbecue sauces shine on pork or beef ribs, they don’t always flatter lamb’s unique flavor. So I started experimenting with the spices I love most — cumin and coriander — and built a barbecue lamb rib recipe that hits every note: smoky, aromatic, and just the right amount of sticky. In my opinion, the sauce and seasoning complement lamb to perfection. Give them a try, and I don’t think you’ll be disappointed.

16 ribs

3-4 ribs

4-6

Active time: 30 min • Total time: 3 min

• Grill • Long tongs • Basting brush

This light, refreshing salad with fennel, citrus, candied kumquats, herbs, and toasted pecans bring brightness and balance to the holiday table. It cuts through the opulence of a thanksgiving feast while complementing traditional flavors.

3 Quarts

1 1/2 cups

8

Active time: 45 min • Total time: 45 min

In this elevated take on the Mexican classic aguachile, the fish is first dry-cured with salt, sugar, and kelp. Just before serving, it’s layered over a fermented plum broth that balances ripe fruit complexity with bright citrus and chile heat. A burnt tortilla blended into the broth adds an earthy, unexpected smoky backbone that anchors all that acid and heat. This is a high-skill recipe that involves working with live cultures and raw fish—ideal for fermentation lovers or anyone ready to level up their seafood game. You can make it more approachable by substituting fresh plums in place of the fermented plums, if desired.

4 oz

2

Active time: 45 min • Total time: 3 hr + (5–7 days fermentation time)

• Blender • Stainer

Get baking this holiday season using fresh stone-milled flour! This flaky pie crust is a reliable go-to that is sure to impress — perfect for all your seasonal pies.

One crust for a 10” pie crust (or a galette/crostata)

8-10, once baked

Active time: 30 min • Total time: 1 hr 15 min

• Bench knife • Rolling pin • Plastic wrap • Parchment paper (if blind baking) • Pie weights or dried beans (if blind baking)

No holiday feast feels complete without a basket of soft, buttery rolls to share. These are the kind you pull apart at the table—pillowy and golden, with just enough chew to remind you they’re made from good flour. For best results, use Barton Springs Mill Tam 105 '00' flour; its fine texture and subtle nuttiness give the rolls a tender crumb that balances the richness of milk and butter beautifully. Patient and forgiving, this dough rewards your efforts with rolls that are everything you want from a holiday breadbasket.

24 rolls

1 roll

24

Active time: 45 min • Total time: 3 hr

• Stand mixer fitted with a dough hook (optional) • 13×9×2-inch baking pan (or quarter sheet pan, or two 9-inch round cake pans) • Bench scraper (or chef’s knife) • Pastry brush

10” skillet

Active time: 10 min • Total time: 40 min

This ribeye roast makes a show-stopping centerpiece for the holidays or any special gathering. Cooking the rib roll whole instead of as individual steaks creates an impressive presentation, and the bone-in cut not only delivers flavor but leaves you with meaty bones perfect for stock. Served with a fragrant herb oil brightened by lemon and juniper, it’s a dish that balances rich, juicy beef with fresh Italian character.

~4 lb cooked weight

10

~6 oz

Active time: 40 min • Total time: 3 hr

• Grill with lid • Meat thermometer

This no-fuss recipe is ranch cooking at its best. A hearty, simple kind of soup that makes the whole kitchen smell like home! If you make it with lamb, use rosemary. If you make it with beef, go with thyme. No matter which way you go, the key to this recipe is a rich, homemade bone broth — that’s what gives it real depth and warmth. Use your own homemade broth, or try our all-natural homestyle bone broth from Hackamore Ranch.

1 hearty bowl

6-8

Active time: 30 min • Total time: 1 hr

Heavy-bottomed pot or Dutch oven

Kao Ka Moo is one of those dishes that reminds me of home — the kind of comforting street food you find bubbling away at Thai market stalls, where long lines are a sure sign of something special. Pork leg or shoulder braises for hours in a fragrant bath of soy sauce, five-spice, garlic, and palm sugar until it’s fall-apart tender and glossy. It’s traditionally served over jasmine rice with blanched greens and a fiery, garlicky dipping sauce that cuts through the richness. Perfect for gatherings, Kao Ka Moo feels indulgent yet unfussy — one big pot of slow-braised comfort that fills the kitchen with the mouthwatering scents of caramelizing palm sugar, simmering soy, and spice.

~2½ lb cooked pork + ~3 cups broth

~5 oz pork + ~1/2 cup broth

6-8

Active time: 35 min • Total time: 6 hr

• Large stockpot • Fine-mesh strainer • Tongs or slotted spoon

This recipe is adapted from a classic Gordon Ramsay version and has become my go-to. It’s a straightforward, practical way to make the most of the whole animal — nothing wasted, everything useful. If you’re like me, you’ll want to make a big batch and keep it in the freezer, so don’t hesitate to scale it up. Lamb bone broth made from scratch is true liquid gold — the kind of depth and richness you can’t buy in a box. Sip it straight from a mug, or use it to add backbone to soups, braises, and gravies.

~ 1 quart

1 cup

4

Active time: 30 min • Total time: ~7 hrs

• Large roasting pan • Stockpot (at least 8 quarts) • Fine-mesh sieve

Back in 1969, Better Homes & Gardens promised you could roast a 16-pound turkey in two hours. I’m here to tell you there’s a better way — and if you try it, you might just realize you don’t dislike turkey… you’ve just never had it cooked right. This is the way my mom taught me, and it’s hands-down one of the best things I eat all year. The trick? Time. If you’ve been duped into believing a turkey should be done in three hours — and that dry, stringy meat is just part of the deal — you’ve got to try this method. It’s low and slow, it takes all day, and it’s absolutely worth it. Once you taste it, you’ll never rush a bird again.

A 14–16 lb turkey yields about 9-10 lb cooked meat

~¾ lb per person

8–10

Active time: ~60 min • Total time: 12 hr

• Large roasting pan with rack • Baster or large spoon • Instant-read thermometer • Heavy-duty foil

Pecan pie is a perennial favorite—crunchy, gooey, and dangerously hard to stop at one slice. But after a few rounds of classic corn syrup versions, the sugar load starts to feel like a holiday hangover. This maple-and-bourbon twist keeps everything we love about the original—the glossy top, the rich caramel chew—but swaps in real maple syrup for a cleaner sweetness and deeper flavor. A hint of ground ginger adds warmth and intrigue, while a pour of bourbon lends the kind of depth that elicits requests for seconds. Serve with cinnamon whipped cream and call it a day well spent.

1 (9-inch) pie

1 slice

8-10

Active time: 30 min • Total time: 3 hr

• Rolling pin  • 9-inch pie plate 

This custard is for anyone who secretly prefers the pie filling to the crust. Lightly sweetened with maple syrup, this custard is creamy, warmly spiced, and naturally gluten-free. Made with kabocha squash for its sweet, velvety texture and vibrant orange flesh, it’s a simple yet elegant dessert, perfect for the holidays.

24 oz

4-6 oz

4-6

Active time: 45 min • Total time: 90 min

Ceramic ramekins or custard cups (make sure they are oven-safe)

The French call them “pommes purée,” but let’s be honest — this is just the silkiest, butteriest version of mashed potatoes you’ve ever had. Baking the potatoes instead of boiling them keeps their texture pure and earthy, so when you whip in the warm milk and cream, they soak it up like velvet. Then comes the good part: folding in a full pound of butter until the texture turns glossy and lush. And if, like the French chef who taught me this recipe, you’re the type who believes perfection lives in the details, you can take it one step further — pass the whole batch through a fine sieve until it’s as silky as satin sheets. It takes about ten minutes and a special tool called a tamis, but I do it every time, because these potatoes are my calling card at Friendsgiving feasts — and I’ve got a reputation to maintain.

8 lb

~6 oz (¾ cup)

~20

Active time: 1 hr • Total time: 1 hr 30 min

• Food mill or ricer • Stand mixer with paddle attachment • Fine-mesh tamis or chinois (optional)

If you’ve read this far without learning that I am a hot dog vendor let me break the news: I’m a hot dog vendor. So what am I doing here? Great question, friend. But here we are, you & I. I’m happy to share a recipe from my childhood with you, one my grandmother, my dad’s mom, used to make for the holidays. Her carrot & turnip mash, while seemingly something that might be passed over for a sexier side, was a dish that was sought after and devoured by my large extended family. I’ve updated it just slightly without dishonoring the late, great Florence. I think she would approve. I hope you and your family enjoy.

~6 cups (1400 g)

~¾ cup (175 g)

8

Active time: 50 min • Total time: 20 min

• Stock pot • Colander • Potato masher or immersion blender • Zester

As much as I love traditional stuffing, and classic Thanksgiving foods in general, this savory bread pudding has become a recent favorite for me and my family. It’s rich and hearty, and scratches the same itch that stuffing does, but feels different and fresh. Adapted from an old Thomas Keller recipe, this bread pudding is super versatile; try it with different cheeses, vegetables, breads, or herbs. Whatever you do, don’t skimp on the cheese, butter, or cream — it’s rich on purpose, so if you’re not looking to indulge I would skip this! Great as a side dish, or even as a main served along with a hearty salad of bitter greens.

One 9x13” casserole

1 cup

8-10

Active time: 45 min • Total time: 1½ - 2 hours

9” x 13” baking dish

This simple pickled cabbage is a quiet powerhouse — salty, funky, and full of life. In Thailand, it’s a staple on the table, spooned alongside rich dishes like Kao Ka Moo to cut through all that luscious pork and spice. The process couldn’t be easier: first a quick brine to soften and season the cabbage, then a slow, ambient fermentation that develops tang and depth over a few days. Once pickled, the greens stay crisp, bright, and slightly effervescent — the kind of ingredient that makes every plate taste more alive. Think of this as your new secret weapon for balance: toss it into rice bowls, tuck it into sandwiches, or serve it anywhere you’d use something sharp and pickly to wake up a rich dish.

~2 quarts

¼ cup

~20 small servings (as a condiment)

Active time: 20 min • Total time: 7 days

• Large nonreactive container for soaking (glass, ceramic, or plastic) • Sterilized 2-quart glass jar with lid

Plov has been bringing people together for centuries—its origins trace back to the 4th century BC, when Alexander the Great instructed his cooks to prepare a light but filling rice dish for his army. They did a great job, transforming lamb and a few aromatics into something hearty yet sustaining. It carried on to our date, over time evolving from a humble military meal into one of Central Asia’s most beloved dishes. At its heart is zirvak—a rich, savory base of fried meat, onions, and carrots slowly simmered with spices until the flavors meld into something both earthy and aromatic. The plov itself, Uzbekistan’s version of rice pilaf, is built by layering well-rinsed rice over the zirvak. As the rice steams, it absorbs the fragrant broth below, creating distinct, tender grains that glisten with savory, spice-laden oil. It’s a dish made for gathering: simple ingredients transformed into something extraordinary when shared. Whether served at a family table or a festive feast, plov invites people to slow down, serve generously, and savor together.

8–10

Active time: 1 hr 15 min • Total time: 2 hr 30 min

• 8-quart Dutch oven (or heavy-bottomed pot) • Mortar and pestle

This isn’t your average Sunday roast — it’s a North Italian–inspired tri tip that’s tender, juicy, and bathed in a silky sauce unlike anything you’ve tried before. The beef slow-braises with leeks, celery, and carrot until it practically melts, while the sauce — enriched with apple, cocoa, and a hint of spice — brings deep, savory-sweet complexity. It’s the kind of dish that feels special enough for a holiday table, yet comforting enough to make your family linger around the table on a Sunday evening.

~2.75 lb cooked meat

~5 wt oz

8

Active time: 70 min • Total time: 4 hours

• Dutch oven or deep oven-safe pan with lid • Fine-mesh strainer or chinois • Immersion blender • Meat thermometer

Adapted from The Food and Life of Oaxaca by acclaimed chef & documentarian Zarela Martínez, this bright, make-ahead salad is full of color, crunch, and contrast — sumptuous potatoes, crisp-tender veggies, hearty greens, and a tangy jalapeño vinaigrette that ties them all together. This cooked vinaigrette follows a southern Mexican escabeche tradition — simmering chiles, vinegar, and aromatics together to create a warm, spiced dressing that gently pickles the sturdy vegetables. It’s one reason this salad can keep so beautifully for hours without refrigeration. The result is a Thanksgiving dream salad: easy to prep ahead, sturdy enough to travel, and just as happy at room temperature as chilled. I made this for the first time last Thanksgiving, and I’m really excited to make it again this year!

~8 cups salad & 500g (2 cups dressing)

~200g (~1 cup)

8

Active time: 45 min • Total time: 45 min

Immersion blender

Pan-seared duck breast is a great alternative to roasting a whole turkey—an elevated, small-scale centerpiece that still feels festive. Once you learn the technique, it’s the kind of skill you’ll pull out for date nights, family dinners, or whenever you want something that feels a little special. Around the holidays, I pair it with rutabaga purée and a bright citrus salad, but honestly, anything seasonal works. Have fun with it.

8-10 oz

4

Active time: 30 min • Total time: 2 hr 45 min

• Stainless steel, non stick pan, or cast iron pan • 4 qt pot • Blender • Fine mesh strainer

The dough that lets gluten-free, dairy-free pie behave like your favorite holiday guest—that friend who shows up and, without being asked, just starts washing dishes. It’s low-drama, takes correction well, and is a delight to have at the table. Baked into a crisp, aromatic crust with a hint of tangy sweetness, it’s balanced and adaptable—equally at home under spiced apples or tucked around a savory quiche. Just one less thing to worry about when the kitchen’s running at full tilt on Turkey Day. The method borrows from classic pâte brisée logic but re-engineers it for gluten-free structure. Coating the flours and starches with room-temperature coconut oil before adding liquid insulates the starch granules, limiting how quickly they absorb water. That buffer is crucial in a high-hydration dough: gluten-free flours need plenty of moisture to bind, but without this safeguard, they’d soak it up too fast, turning sticky and dense before the structure can form. Partial hydration keeps the dough workable and creates a pseudo-dry base against which the cold dairy-free butter—added last—can stay in distinct, visible pockets. In the oven, those butter pockets melt and release steam, lifting and separating the surrounding dough just enough to form a crisp, tender flake. As a bonus, that even fat coating also slows moisture migration once the pie is filled, offering soggy-bottom defense against even the juiciest fillings. Between fat additions, the dough benefits from a solid five-minute mix. With no gluten to over-develop, there’s no risk of toughness—so you can really go nuts to build internal cohesion and activate the xanthan gum’s elasticity. The final piece of the pliability puzzle is temperature control: at 65–75°F, the fats reach their narrow window of plasticity—supple enough to move with the dough without shattering, firm enough to resist smearing. Stay within that range and you get a dough that rolls smoothly, patches easily, and holds a pretty fluted edge. It’s a dough that rewards precision without demanding perfection. And if things start to go sideways, I’ll be here to walk you through it.

2.5 lb

1 (9-inch) double-crust pie (20 oz) or 1 (9-inch) single-crust pie shell (12 oz)

2 double-crust pies or 3 single-crust shells (with 5 oz leftover)

Active time: 50 min • Total time: 2 hr 25 min

• Stand mixer with paddle attachment  • Kitchen scale  • Parchment paper (15 × 15-inch sheet) • Rolling pin  • 9-inch pie plate  • Pastry brush (or wadded paper towel) • Instant-read thermometer (not imperative, but helpful for temping dough)

If pumpkin pie is the traditionalist holding court at the Thanksgiving dessert table, this is the pie that lightens the mood—unfussy, aromatic, and pure Americana. The filling is adapted from Stella Parks’s “Easy Apple Pie,” using her quietly brilliant maceration method—that rare trick that somehow delivers both low effort and high reward. Most old-school recipes have you toss raw apple slices with sugar, spices, and a thickener (usually flour or starch), then pile everything straight into the crust. But unlike berries or stone fruits, raw apples offer very little free liquid for the thickener to dissolve into. By the time they finally release their juices in the oven, much of the starch has already gelled—leaving it unable to meet the filling’s late-stage thickening needs and you with a flood instead of a tidy, sliceable pie. Macerating the apples first creates a syrupy base that lets the starch fully dissolve and disperse while still at room temperature. The starch gets to live its best life in the oven—and you get a glossy, uniform filling without dirtying an extra dish or adding a tick of active prep time. I borrowed Stella’s method but swapped her Granny Smiths for Pink Ladies—my go-to for nearly all things apple—preferring their delicate brightness and higher natural sweetness. Then I eased up on the sugar and spice to let their complexity really come through. Tucked into my gluten-free, dairy-free pie dough, which bakes up rich, flaky, and beautifully structured, it’s the ideal fruit-forward foil to a scoop of ice cream—or that companion slice of pumpkin pie.

1 (9-inch) pie → 1.25 lb of dough (12 oz for shell + 8 oz for top) + approx. 7½ cups of raw filling

1 slice

8-10

Active time: 1 hr 30 min • Total time: 5 hr 45 min

• Stand mixer with paddle attachment  • Kitchen scale  • Parchment paper (15 × 15-inch sheet) • Rolling pin  • 9-inch pie plate  • Pastry brush (or wadded paper towel) • Instant-read thermometer (not imperative, but helpful for temping dough and baking pie)

Deliciously tender popovers made with TAM 105 00 flour — a Texas-grown hard red winter wheat variety developed by Texas A&M and stone-milled to a fine “00” grind by Barton Springs Mill. This unique flour offers more flavor and structure than standard all-purpose flour, while its fine texture creates a tender, custardy interior that’s ideal for popovers, pâte à choux, and other enriched doughs. Fresh from the oven, these golden, airy popovers are the perfect complement to your holiday table — especially when brightened with a handful of herbs or a touch of cheese.

12 popovers

12

Active time: 25 min • Total time: 75 min

12-count popover pan (or muffin pan)

A potato gratin is a holiday classic, with thin layers of potato melting into cream and cheese to create a dish that feels indulgent and celebratory. This variation adds sautéed Swiss chard between the layers, bringing an earthy sweetness and fresh green note that balance the richness while keeping the gratin’s comforting character.

One 3-quart gratin dish or 9x13” baking dish

6–8

Active time: 30 min • Total time: ~2 hours

• 3-quart gratin or 9x13” baking dish • Large frying pan • Mandoline (or Knife) • Grater

This salad pulls together a balance of my favorite fall ingredients. The pumpkin gets sweet and nutty in the oven, the apples bring crisp acidity, and the arugula gives you a peppery bite. The warm vinaigrette — shallots cooked down in olive oil with molasses and sherry vinegar — lends a pleasant tang that cuts through the fat from the cheese. And the walnuts bring a toasted crunchy bite. You can swap in whatever squash, nuts, or cheese you’ve got, but I love this particular combo because it hits the right mix of textures and flavors without much fuss.

~2½ quarts

~1 cup

~8 side portions

Active time: 25 min • Total time: 45 min

A tender, warmly spiced pumpkin loaf that tastes like the start of a Texas fall. The recipe combines Barton Springs Mill’s All-Purpose and Sonora Whole Wheat flours for a soft, aromatic crumb with just enough nutty depth to balance the pumpkin’s natural sweetness. Perfect for cool mornings, bake sales, or as a teacher gift—and it freezes beautifully, so you can keep a loaf tucked away for later.

2 (9×5-inch) loaves

1 slice

16-20

Active time: 20 min • Total time: 1 hr 15 min

• Kitchen scale • Two 9×5-inch loaf pans • Stand mixer with whisk and paddle attachments (or large mixing bowl and whisk)

This Pumpkin Flan combines the velvety texture of traditional flan casero with the cozy, spiced flavor of pumpkin pie. Easy to make and impressively elegant, it’s sure to become your go-to holiday dessert! Bring loved ones together with this creative take on a seasonal classic. Why You’ll Love This Recipe 1. Simple Ingredients: Pantry staples like eggs, sugar, canned milk, and pumpkin puree make this an easy dessert to whip up at home. 2. Gluten-Free: Naturally grain-free, it’s a great choice for those with dietary restrictions. 3. Holiday-Worthy: Perfect for Halloween, Thanksgiving, or any family gathering, this crowd-pleasing flan will wow everyone—especially since so few people know how to make it!

 Two 9” flans or 2 quarts of custard

1 slice

16

Active time: 30 min • Total time: 5 hours 30 min

• Blender • One or two 9” pie pans • Aluminum foil • Large glass baking dish or oven-safe pan

When I set out to create this recipe, I wasn’t content with a passable imitation of the classic. I wanted to make an objectively excellent pumpkin pie—that just happens to be gluten- and dairy-free. More a rethink than a retrofit, the result is still recognizably pumpkin pie—arguably better. Coconut milk brings more to the table than simple substitution—it’s a natural companion for pumpkin, balancing its earthy depth with aromatic sweetness and a bright, rounded richness that keeps the custard light on its feet. Extra yolks lend body, and a gentle bake sets the custard evenly so it’s supple but sliceable once cooled. I kept the spice profile classic but balanced against the custard’s lushness—dialing back the clove to check its spikiness and adding a pinch of cayenne for warmth and dimensionality. Molasses ties everything together—its bittersweet minerality grounds the sugar and gives the spices something to grab onto. If you don’t have molasses, dark brown sugar works too; it softens the bass notes a bit, but the harmony still holds. The gluten-free, dairy-free dough rolls out easily into a crust that bakes up crisp, rich, and tender. A quick par-bake ensures against custard seepage, so every slice stands tall and keeps its snappy contrast. All this to say, what you’ll get isn’t “good for gluten-free”—it’s just really good pumpkin pie.

1 (9-inch) pie → 1.25 lb of dough (12 oz for shell + 8 oz left over) + 1 qt of filling (1.5 lb)

1 slice

8-10

Active time: 1 hr • Total time: 5 hr 45 min

• Stand mixer with paddle attachment  • Kitchen scale  • Parchment paper (15 × 15-inch sheet) • Rolling pin  • 9-inch pie plate  • Pastry brush (or wadded paper towel) • Instant-read thermometer (not imperative, but helpful for temping dough)

Pumpkin pudding has long held a place at the Rice family Thanksgiving table. The pie may take center stage, but tucked behind it are little ramekins of tawny, spice-scented custard—my mom’s clever way of keeping the pumpkin pie magic going through the weekend. Everyone wants leftovers, but turning out extra pies amid holiday chaos can push even the most accomplished cooks to the brink of sanity. Her solution was simple: double—or let’s be honest, triple—the filling, skip the extra crust, and bake the surplus custard in a dish. No extra rolling, shaping, or sequencing required. It’s an equally brilliant move for anyone short on kitchen real estate or bandwidth to take on a full-fledged pastry project—or anyone who simply wants the pumpkin without the pie. The filling is the best part anyway—and without the crust, it really has a chance to shine. The recipe’s written for a stand mixer, but a whisk and a little elbow grease will get the job done just as well. You could bake it in a water bath, but I find a long, low bake at 325°F yields the same silky, unctuous texture without the added fuss. If you’d like to follow my mom’s lead, start with my pumpkin pie recipe, scale up the filling, then circle back here to bake the pudding. Or, if you’d rather skip the pie entirely and let the custard take center stage, read on. Either way, you’re on the path to holiday enlightenment.

1 Pudding → 1 qt of filling (1.5 lb)

4 oz

8

Active time: 20 min • Total time: 3 hr 15 min

• Stand mixer with paddle attachment  • Kitchen scale  • 1½-quart baking dish (or 9-inch pie plate, or eight 4-oz Ramekins)

What says fall more than pumpkin spice? This golden olive oil cake channels all the comfort of pumpkin pie season—no actual pumpkin required. Moist, aromatic, and made with organic Sonora ‘00’ flour, it stays tender for days and makes a lovely gift or morning coffee companion.

One (9-inch) cake

1 slice

10–12

Active time: 20 min • Total time: 1 hr

• Kitchen scale • 9-inch cake pan or springform pan • Parchment paper • Stand mixer with whisk and paddle attachments

This puré is inspired by the rustic meals with my father’s family in Chile — simple, hearty food that always brought everyone together. The caramelized onions and buttery potatoes are such a nostalgic duo, perfect next to a big roast or grilled steak.

2 quarts (1800g)

~1 cup

8

Active time: 35 min • Total time: 55 min

• Colander • Potato masher or ricer

Roasted beets & cauliflower bring a colorful spin to the Thanksgiving table. The roasted vegetables sit atop a rich layer of yogurt tahina. Sorrel adds a fresh, citrusy bite—a reminder that the warmth of Texas summer is just behind us. A spicy zhug drapes over the vegetables settling into every nook and cranny so each bite shines! In a sea of beige Thanksgiving dishes, this vibrant root vegetable side will make any table sparkle.

1 quart roasted vegetables + 1 pint yogurt tahina + 1 cup zhug

10 wt oz as a main [or] 5 wt oz as a side salad

4 as a vegetarian main [or] 8 as a side salad

Active time: 50 min • Total time: 1 hr 30 min

• Foil or dutch oven • Immersion blender • Food processor

This dish is all about contrast — soft, caramelized butternut squash meets cool, tangy Greek yogurt and the smoky heat of salsa macha. A drizzle of honey ties everything together with a touch of sweetness, while pomegranate-glazed pecans bring crunch and a flash of ruby color. It’s a vibrant side that’s as beautiful as it is balanced — the kind of thing that makes people pause mid-bite and say, “Wait, what’s in this?”

~1 Quart

~⅔ cup

4-6

Active time: 20 min • Total time: 45 min

This dish is exceptional and screams the Fall season to me. The first time I saw kohlrabi was while working at Café Boulud in New York City. I loved its alien shape and green tops that made it look almost sci-fi. When we trimmed and roasted them in a pan—finishing with butter, parsley, and lemon—it had a surprisingly nutty aroma and the flavor bomb was unforgettable. I always take the seasonal cues when Texas has local kohlrabi in full bloom. For this recipe I wanted to highlight the nutty roasted flavor of kohlrabi and dress it with a toasted pumpkin seed pesto for a vegetarian dish that can double as a main on any table!

6 cups roasted kohlrabi & 2 1/4 cups pesto

4 wt oz roasted kohlrabi + 2.5 wt oz pesto

8

Active time: 45 min • Total time: 1 hr 20 min

• microplane zester • Food processor (ie. Robot Coupe)

Sikil Pak is a traditional Maya salsa made from roasted pumpkin seeds, roasted tomatoes, roasted chile habanero, roasted onion, garlic and sour orange creating a rich, earthy flavor. Its origins trace back to the Yucatán Peninsula, where pumpkin seeds (pepitas) have been a dietary staple since pre-Hispanic times, valued for their nutrition and abundance. Today, Sikil Pak remains a beloved accompaniment to tortillas, vegetables, or grilled meats, symbolizing the deep agricultural and culinary heritage of the Maya people. In Yucatec Maya, “sikil” means pumpkin seed and “pak” means tomato — so Sikil Pak literally translates to “pumpkin seed and tomato”. It’s one of the oldest documented salsas of the Maya, and the name directly reflects its two core ingredients. This version of the recipe I have created creates an all encompassing approach by including the roasted pumpkin the recipe as well that provides some subtle sweetness to counter the heat of the habanero chile but also some earthy creaminess and body that is perfect for a Thanksgiving spread.

1 quart

2 oz

16

Active time: 50 min • Total time: 1 hour 40 min

• Kitchen Scale • Food Processor • Vitamix Blender or Similar • Zester

I love how the umami, nutty crunch of the pecan salsa plays off the bright zesty notes of the crema, both accentuating the sumptuous sweet potato and caramelized dates. Top it off with fresh cilantro and you have yourself a party! Perfect as a stunning vegetable side dish or a vegetarian centerpiece. All the components come together simply, making it as easy to prepare as it is impressive to serve.

~775 g roasted sweet potatoes, 1 cup crema & 1 pint salsa macha

4-5 wt oz (a hearty side)

6

Active time: 25 min • Total time: 75 min

This is a rich, layered gratin that brings together everything I love about Central Texas in the fall — roots pulled from the soil at Eden East, milk and cheese from nearby dairies, and enough garlic and thyme to warm the whole kitchen. Each gratin bakes in its own mini cast iron pan, crowned with a golden crust of asiago and a cloud of whipped goat cheese. A drizzle of blistered pepper vinaigrette and a handful of hearty greens add a bright, smoky counterpoint. This is farmhouse cooking dressed up for the holiday — so you can share good ingredients and big flavors with the people you love.

72 oz gratin + 1 cup vinaigrette

6-8 oz

12 individual-sized cast iron pans

Active time: 70 min • Total time: 90 min

• Mandoline slicer or food processor • 12 mini cast iron pans (6-8 oz) or one 9” x 13” casserole dish • Foil • Immersion blender or food processor

If you love the deep, molasses-rich warmth of pumpernickel, these soft, aromatic rolls are destined for your holiday bread basket. The blend of rye, Sonora whole wheat, and a hint of cornmeal gives them a tender crumb with just enough chew, while cocoa powder adds that signature dark hue and roasty depth. Perfect with a generous swipe of butter and a sprinkle of flaky salt—especially fresh from the oven.

18 rolls

1 roll (50 g)

18

Active time: 35 min • Total time: 3 hr 30 min

• Kitchen scale • Stand mixer with dough hook attachment • Parchment paper

A vibrant, saag-style dish, inspired by the Indian way of slow-simmering greens with ginger, garlic, and spices until velvety and rich. Here, coconut cream softens the edges and toasted fenugreek salt adds an earthy, aromatic finish.

~2 quarts & 1/3 cup Fenugreek Salt

3/4 cup (150 g)

10

Active time: 45-60 min • Total time: 70 min

8qt stock pot or Dutch oven

A rich and velvety chicken liver mousse on a smoky grilled baguette is the ideal starter for the holidays. The iron-rich taste of liver is offset by the creamy texture of the mousse, the chew of the baguette, and the sweetness of the onion jam and mostarda. Some may not be fans of liver, but that just means more for us.

1 qt chicken liver mousse

2 oz

16

Active time: 40 min • Total time: ~5 hrs

• Smoker • Tamis or fine-mesh strainer • Blender • Grill

Why stress over a whole bird when smoked turkey breast offers a more delicious, foolproof alternative? Here, mesquite-smoked turkey meets a luscious, herb-green pipián verde mole — a bright, nutty sauce that takes the place of traditional gravy. Made with toasted pumpkin seeds, tomatillos, and lime, it’s smoky, tender, umami, and perfectly spiced. This dish is a delicious way to honor the culinary genius of Central America's Aztec ancestors on Thanksgiving—or really any time of the year!

1.75 lb smoked turkey and 2 quarts of mole

4oz servings of turkey

6

Active time: 1 hour 30 min • Total time: 4 Hours

Smoker

The idea for this Bento Picnic original was conceived of by Collin, one of our cooks, who was always combining our mustard seed vinaigrette and teriyaki sauce whenever he made family meal! The reddish hue comes from the Aleppo pepper, which is about half as hot as other crushed red chile flakes, and twice as flavorful! We dubbed it firecracker sauce because of the way the hydrated mustard seeds burst with flavor. This recipe is dedicated to Angela. Before I even sent out the survey asking my former customers what recipes they most want from the restaurant, Angela took the initiative to email me requesting this tofu recipe. Here is Angela’s polite plea: “Your power bowls with tofu were delightful, and I have not stopped thinking about them since the store's closure. Your tofu was truly the best tofu I've ever had. I've made many attempts to replicate this dish but have failed miserably. I would greatly appreciate you sharing your recipe. Thank you.”

12 pieces (400g)

3 pieces, quartered = 12 triangles

4

Active time: — min • Total time: — min

This Halloween, treat yourself to a hauntingly delicious fusion of dark chocolate and umami miso in these gluten-free cookies. With a perfectly balanced sweetness and a melt-in-your-mouth texture, these cookies are perfect for both ghoulish gatherings and quiet nights in. Plus, they’re easy to whip up and can be made dairy-free, if desired! If you were a fan of the best-selling miso chocolate chip cookies from Bento Picnic, then you’re in for a treat! These Halloween-themed dark chocolate miso cookies are a seasonal twist on that classic favorite, with all the same indulgent flavors you loved, now in a monochrome guise for spooky season. Plus, they’re naturally gluten-free with a dairy-free variation, making them a delicious option for everyone to enjoy this holiday!

2 Dozen Cookies

1 Cookie

24

Active time: 20 min • Total time: 40 min

Curious about matcha? These Matcha Cake Cookies are the perfect introduction! Their soft, chewy texture and subtle sweetness, balanced by creamy richness, made them a top seller at Bento Picnic—and now you can recreate them at home! This recipe uses a simple gluten-free cake mix as the base, making it quick, easy, and irresistibly good. The combination of whipped cream cheese and matcha tea powder gives these cookies their tender richness, perfectly balanced sweetness, and vibrant green hue that makes them a show-stopping addition to any dessert spread. Why This Recipe Works Using cake mix as a base takes the guesswork out of baking, especially for gluten-free baking. Instead of stocking your pantry with multiple specialty flours and experimenting to find the perfect ratios, the cake mix does all the heavy lifting for you. This built-in efficiency guarantees consistent, foolproof results every time, letting you enjoy the process (and the cookies!) with ease. Not only are they quick to make, but they’re also freezer-friendly so you can keep the dough on hand for just-baked cookies anytime!

20 Cookies

1 Cookie

20

Active time: 30 min • Total time: 1 hour 45 min

One of my besties had a baby at the end of 2024. We share a love of food, so I knew I wanted to gift her something delicious and homemade to celebrate her transition into motherhood. From-scratch marshmallows—made with marshmallow root tea—felt like the perfect gift, since marshmallow root is known to support lactation. After a few trial runs, I finally landed on a version that was pure magic. I’m including this recipe in this collection because it’s a fun, cozy holiday project to make with kids home from school or friends stopping by as Thanksgiving and Christmas approaches. P.S. If you want the recipe for my soft-baked einkorn graham crackers, DM me — they make the perfect companion!

9" x 13" Tray of Marshmallows (750 grams)

Two 1½” x 2” x 1“ marshmallows — generously sized, fancy café-style

12

Active time: 20 min • Total time: 13 –24 hrs (includes curing)

• Stand mixer with whisk attachment • Candy thermometer • Medium stock pot • 9x13-inch baking dish • Parchment paper • Fine-mesh sieve

Furikake is one of my favorite Japanese seasonings. A couple years ago I developed a recipe for making furikake from scratch without any artificial ingredients or food dyes, and I’m excited to share it with you today! The impetus to start making my own furikake at Bento Picnic came from not wanting to throw away any part of the pristine salmon that we were sourcing from Big Glory Bay, NZ. After breaking down the fish, there is always some meat left on the ribcage and skins. The process to make your own furikake involves running a spoon across the ribcage and skins to gather up all the extra salmon trim. Next you blend and dehydrate the trim with miso and ponzu until you can break it apart into a dry powder. To finish it off, simply toss the dehydrated salmon powder with mushroom seasoning, sesame seeds and nori for added crunch and flavor.

2 cups

Active time: 25 min • Total time: 1 hour 45 min

I think of Fuyu persimmons as a cross between a nice crisp apple and a spiced pumpkin. They transport me to a red leaf maple walkway in the countryside of Japan whenever I bite into one. When I visit Japan in the fall, persimmons are literally everywhere — growing on every hillside, piled high in every marketplace, featured on the menus of restaurants like Kuruha and Norabo, hanging to dry outside many homes — even on the covers of glossy magazines! Fuyu persimmons also grow in Central Texas, but they have a shorter growing season, so if you see them, act fast. This is a unique take on a traditional shira-ae salad. Instead of leaving the tofu in the dressing chunky, I emulsify it in a high powered blender with hydrated sunflower seeds and olive oil for a delightfully creamy outcome. Also, typically shira-ae salad is presented in a homestyle manner with the dressing coating the fruit, but depending on your mood, you can adjust the presentation for a more striking & elevated appearance with the fruit layered atop the dressing. Both ways are equally delicious!

3 cups

6

Active time: — min • Total time: — min

These simple grain-free banana bread muffins are perfectly sweet, umami, and nutty. Be sure to use very ripe bananas and freeze them at least a couple hours before starting this baking project. Freezing the bananas and then caramelizing them helps to draw out the moisture which is important in order for muffins to bake evenly. Plus I love the depth of flavor that comes from marrying caramelized banana with the white miso!

16 muffins

1 muffin

16

Active time: — min • Total time: — min

I know you don’t usually think of tzatziki as a Thanksgiving staple — but here in Central Texas, cucumbers are usually still in season come November, and this cool, creamy dip feels right at home on a grazing board. I literally timed it: from gathering ingredients to dipping my first pita chip, it took just under 7 minutes. It’s tangy, garlicky, and refreshing — a quick win for when you want something bright to balance the richness of the holiday spread.

2 cups

10

Active time: 7 min • Total time: 7 min

• Peeler • Box grater or food processor with grater attachment • Microplane grater

Shigeyo's Heirloom Tomato Salad bursts with juicy, peak-season tomatoes dressed in a bold, unexpected vinaigrette-a punchy mix of white balsamic, tamari, shallot, and ginger. The sweet-acidic depth of the dressing cuts through the tomatoes' richness, while fresh herbs on top bring a garden-bright finish. This unlikely flavor pairing was first tossed together improvisationally by Shigeyo Atsusaka, my host mom when I was living in rural Japan in my 20's. Years later, visiting me in Texas, she made this salad with heirlooms from my local farmers market-effortlessly transforming what was fresh and on hand into something unforgettable. Her quiet confidence and creative ease are the soul of this dish, and every summer, it brings me right back to her side.

2/3 cup dressing

6

Active time: 10 min • Total time: 10 min

Rich with buttery, warmly spiced Texas pecans, these sticky buns turn any morning into an occasion. The dough bakes up plush and tender—especially when made with impossibly light Barton Springs Mill Stardust ‘00’ flour—drinking in a brown-sugar glaze that gives them their signature sticky sheen. Serve warm with coffee, then sit back and revel in the glory of homemade pastry, Hill Country–style.

12 buns

1 bun

12

Active time: 45 min • Total time: 4 hr 15 min

• Kitchen scale • Stand mixer with dough hook attachment • Rolling pin • 9 × 13-inch baking dish • Kitchen thermometer (not essential, but helpful for checking milk and water temperature)

At Siti, I love bridging the warmth of Southeast Asian home cooking with the comfort of Western classics. This rib roast does exactly that — rich, caramelized beef glazed with kecap manis and tamarind, aromatic from lemongrass and garlic, and finished with a silky coconut gravy that feels both familiar and entirely new. Charred cabbage, broccolini, and broccoli on the side bring color, crunch, and a hint of smoke — the kind of bright counterpoint that makes every bite feel like a celebration. If a Texas table took a tropical vacation, this might be what it served for Thanksgiving dinner.

1 rib roast

~6 oz cooked meat per person

8–10

Active time: 45 min • Total time: 2½ hours plus overnight marinating

• Roasting pan with rack • Instant-read thermometer

Classic British comfort feels right at home on a Texas table. Few desserts capture this better than sticky toffee pudding—its deep, caramel warmth speaks straight to the Southern soul. For the best flavor and texture, opt for Barton Springs Mill’s Sonora ‘00’. It has a nutty, almost buttery quality that flatters the toffee beautifully. It’s the kind of dessert that fills the house with butter and spice—best served warm, glossy with sauce, and shared with the people you love most.

1 (9-inch) pudding or 8 individual ramekins

6 oz

8

Active time: 35 min • Total time: 1 hr 10 min

• Kitchen scale • One 9-inch baking dish (or eight 6-ounce ramekins) • Stand mixer with paddle attachment • Parchment paper

Whoa, Texas. Your fall colors have us bedazzled. One of the greatest joys of eating locally is the riot of colors and flavors that come our way as the seasons change. As the fruity primary yellows and reds of summer give way to the warmer oranges and brighter greens of fall, we celebrate with a harvest salad that could only happen here. The peppery crunch of arugula and watermelon radish against the sweetness of apples and butternut squash is all about our time and place. As the cold front blows in, enjoy this with a long-simmered roast or a hearty vegetable stew and revel in the beauty our farmers bring forth.

2

Prep time: 24 min • Total time: 24 min

A bright salad that balances sweet local tomatoes with fragrant herbs, creamy queso fresco, and a bold chile-ginger dressing. This dish is refreshing yet complex, with layers of tang, spice, and herbal freshness. It’s one of my favorite ways to showcase peak-season Texas tomatoes in the early summer and again in the fall.

18 wt oz salad + 1 1/4 cup dressing

3-5 wt oz

4-6

Active time: 15 min • Total time: 15 min

Blender

Turkey offal and pork are ground together with smoky bacon, fresh thyme, and warm spice, then folded with pistachios and brandy-soaked aromatics. Slowly baked and pressed overnight, the pâté becomes firm yet tender, each slice revealing flecks of green nut, strips of tenderloin, and jewel-like dried fruit. It’s rich, savory, and deeply satisfying — the kind of food that feels celebratory but also honors thrift and tradition. Serve it with good mustard, a sharp pickle, and crusty bread, and you’ll have a dish that tastes like old-world craft meeting wild Texas abundance.

1 terrine (9×5 in)

~3.5 wt oz

8-10

Active time: ~1 hr • Total time: 24 hrs

• Meat grinder with medium plate • Stand mixer with paddle attachment • Loaf pan or terrine mold (approx. 9×5 in) • Roasting pan or deep baking dish (for water bath) • Instant-read thermometer • Cardboard cut-out (to fit pan top) • Plastic wrap • Weights (jars, cans, etc.)

Every great turkey deserves an equally great gravy. This one’s made the old-fashioned way — from pan drippings and the giblets you wisely set aside earlier. It’s deeply savory, silk-smooth, and tastes like Thanksgiving in liquid form.

1 quart

~1/2 cup

8-10

Active time: 15 min • Total time: 45 min

Fine-mesh strainer

This is an earthy drink know as “vampiro” very popular is Mexico City. It’s name came from the idea of it bringing you back to life when hung over as its ingredients contain lots of antioxidants.

32-40 fl oz

8-10 fl oz

4

Active time: 10 min • Total time: 10 min

• Peeler • Juicer