INGREDIENTS 1 (9-inch) unbaked pie crust 5 large Granny Smith apples - peeled, cored and sliced 1/2 cup white sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 2 tablespoons lemon juice 1/2 cup white sugar 1/2 cup all-purpose flour 1/2 cup cold butter, cubed INSTRUCTIONS Preheat the oven to 425 degrees F (220 degrees C). Arrange pastry in the bottom of a 9-inch pie pan. Place apples in crust. Mix 1/2 cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; pour over apples in crust. Sprinkle lemon juice on top. To make the crumble topping: Place 1/2 cup sugar and 1/2 cup flour in a bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle crumble mixture evenly over apples. (Or you could just melt the butter and stir it all together which I do most of the time) Take two 15-inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet. Bake in the preheated oven, without opening the parchment, for 1 hour. Remove from oven, split parchment open, and cool pie on a wire rack. Serve warm, or at room temperature.

There are many different recipes for cassoulet, but this one is simple and flavorful. Serve it as a main course or as a side dish. The bread crumbs add a crisp texture to the soft beans. INGREDIENTS 5 slices bacon, cut into 1/2-inch- thick slices 1 medium yellow onion, chopped 2 cloves garlic, minced 1 cup chicken broth One 14.5-ounce can crushed tomatoes Two 14.5-ounce cans cannellini beans, rinsed and drained 2 cups fresh bread crumbs 3 tablespoons butter, melted 1/2 cup coarsely chopped fresh parsley INSTRUCTIONS Preheat the oven to 400 degrees F. In 3½-quart Dutch a oven, over medium heat, add the bacon and brown. Remove with a slotted spoon to a a plate and reserve, leaving the fat in the pot. Add the onions and sauté for several minutes until soft. Add the garlic and sauté for 2 minutes more. Add the broth, tomatoes, beans, and bacon and stir. In a medium bowl, toss the bread crumbs with the melted butter and parsley. Set aside. Transfer the Dutch oven to the oven and bake, uncovered, for 15 minutes. Meanwhile, in a medium bowl, toss the bread crumbs with the butter and parsley and set aside. Remove the Dutch oven from the oven, sprinkle over bread crumbs, and return to the oven for 10 minutes, or until the top is golden brown. Serve in warmed bowls.

INGREDIENTS 1 1/2 cups warm milk 1/4 cup unsalted butter 2 eggs, beaten 1 teaspoon apple cider vinegar 1/2 cup honey 3 cups all-purpose gluten-free flour 1 teaspoon salt 1 1/2 teaspoons xanthan gum (leave out if your flour already has it in it). 1 3/4 teaspoons rapid yeast/instant yeast, INSTRUCTIONS The first step in making bread in your bread machine is to add all the wet ingredients first to the bread baking pan. Warm the milk and melt butter. I combine this step and add the milk and butter to a large glass measuring cup and heat in the microwave. Pour warm milk and melted butter in the bread baking pan. Pour the honey into the bread baking pan. Pour the beaten eggs into the bread baking pan. Add the apple cider vinegar to the bread baking pan. Now it’s time to add your dry ingredients. Add the flour, salt, and xanthan gum (leave out if your flour already has it) to the bread baking pan. The last step is to add your yeast. First, make a little hole with your finger in the flour. Pour the yeast into the hole. Start the bread machine and set to the gluten-free setting. As your bread machine is mixing, you may need to go in and scrape the sides down into the batter with a spatula. The dough will be similar in texture to cake batter. Your bread machine may be different and you may not need this step. Cool before slicing. Enjoy!

INGREDIENTS 2 teaspoons extra-virgin olive oil 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces 3 medium carrots, diced small 2 shallots, diced small Coarse salt and ground pepper 2 garlic cloves, minced 2 cans (15.5 ounces each) black beans, rinsed and drained 2 cups low-sodium chicken broth 3 tablespoons chopped fresh parsley, plus more for serving 1/4 cup plain yogurt, for serving INSTRUCTIONS In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt. NOTES Make this dish up to 2 days ahead. Reheat gently and add parsley to serve. ...

INGREDIENTS 3 cups cold water 1/3 cup white sugar 1/2 cup fresh squeezed lime juice Zest from 1 lime 1/4 cup sweetened condensed milk Ice cubes INSTRUCTIONS Place all ingredients into a blender. Blend on high for 30 seconds until sugar has dissolved and drink is smooth and frothy. Pour over ice into four glasses. NOTES https://fogodechao.com/guide/brazilian-lemonade-recipe/

INGREDIENTS 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme INSTRUCTIONS Combine all ingredients

INGREDIENTS 1 cup extra long grain rice or basmati rice 1/2 lime (juice of) 2 cups water 1 tsp salt (maybe a little less) 3 tbsp fresh chopped cilantro 3 tsp vegetable oil or a tab of butter INSTRUCTIONS Cook rice, water, 1 tsp oil and salt in rice cooker. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

INGREDIENTS For the chicken: 4 boneless, skinless chicken breasts 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon black pepper 2 Tablespoons olive oil 2 Tablespoons butter For the sauce: 1 1/2 cups chicken broth 3 Tablespoons cornstarch 1 cup heavy cream 4 cloves garlic minced 1 1/2 teaspoons Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes 1/2 teaspoon paprika 1/3 cup chopped sundried tomatoes drained 1/2 cup freshly grated parmesan cheese 10 fresh basil leaves chopped INSTRUCTIONS Season the chicken on both sides with the salt, garlic powder, onion powder, and black pepper. Heat a large skillet over medium-high heat. Add the olive oil and melt the butter. Sear the chicken breasts until golden brown, take the pan off the heat, and set aside. Whisk together the chicken broth and cornstarch in a bowl until there are no lumps. Add the chicken broth mixture to the bottom of an 8-quart slow cooker. Whisk in the heavy cream, garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika. Place the seared chicken breasts into the slow cooker and pour the olive oil and butter from the pan on top. Top each piece of chicken with the chopped-up sundried tomatoes. Place on low for 6-7 hours. Take the chicken breasts out and whisk in the parmesan cheese to the sauce. Add the chicken back into the slow cooker, cover with sauce and add the basil, serve immediately. Notes Don’t cook this on high, there would be a good chance of the sauce scorching at a higher heat. It is great served over pasta, rice, mashed potatoes, or anything that can soak up that amazing sauce. You can skip the sear part but I think that adds flavor to the finished dish. If you do skip it, then I would add 4 Tablespoons of melted butter to the sauce. The sauce needs the butter/olive oil we pour over the chicken after searing. Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.

INGREDIENTS 1/2 medium baquette 3 Tbsp. plus ⅓ cup extra-virgin olive oil Kosher salt Freshly ground black pepper 1 garlic clove 1 (or more) oil-packed anchovy fillet, drained 2 Tbsp. Dijon mustard 2 Tbsp. fresh lemon juice 2 Tbsp. mayonnaise 1 3-oz. piece Parmesan 2–3 romaine hearts INSTRUCTIONS Preheat oven to 425°. Tear bread into 1" bite-sized pieces, using only the fluffy white interior and discarding the crusts (you should have about 3 cups). Place bread in a large bowl and drizzle with 3 Tbsp. oil. Season with salt and pepper and toss to coat. Transfer bread to a small rimmed baking sheet and arrange in a single layer (reserve bowl for making the salad). Bake, shaking sheet to toss once halfway through, until croutons are golden and crispy all over but still squishable in the center, 10–12 minutes. Let cool. (You’re done with the oven, so shut it off.) While croutons bake and cool, assemble your dressing. Finely grate 1 garlic clove into reserved bowl with a microplane. Place 1 anchovy (if you’re a fan of anchovies and want to taste them in the dressing, use 2) on a cutting board and mash into a paste with the flat side of a chef’s knife. Add to bowl with garlic. Whisking constantly, slowly stream in remaining 1/3 cup oil. Continue whisking vigorously until you have a thick, creamy, smooth dressing. Using a vegetable peeler, shave 3 oz. Parmesan into shards, then break up any larger pieces with your fingertips. Tear 2 romaine hearts into bite-sized pieces directly into bowl with dressing. Season lightly with salt, then generously with pepper. Add about three-quarters of cheese and about three-quarters of croutons to salad and toss gently with clean hands until lettuce is coated. If romaine hearts were small and salad looks a little overdressed, add some of the remaining romaine heart. Transfer salad to a platter. Top with remaining cheese and croutons.

INGREDIENTS 1 cup Arborio rice 1 1/2 cups water 1/4 teaspoon salt 2 cups whole milk, divided* 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla extract INSTRUCTIONS In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired. NOTES The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved. ...