• Bake sweet potatoes at 400F for about an hour (check after 40ish min).
• Set aside to cool until you can touch them without feeling searing pain.
• Mix salt & 2c flour on a well-floured flat surface & make a well.
• Peel the skins off the potatoes, mashed them, & place in the center of the well- note: if you have a potato ricer, you can just rice them over the well.
• If you want, you can add some spices at this step to liven up the dough a bit. I added some nutmeg, cinnamon, and clove at this point to give it a fall feel. But you do you.
• Flour hands & work to combine mixture. Knead dough, adding extra flour as needed until the dough is dry ~enough to handle. Note: the original recipe said this would eventually be a dry dough- that's a lie. This dough is wet and will always be a little wet. That's fine. Just work with it until it feels right/ your wrists hurt- more likely the latter.
• When it's fully combined, cut the dough into 4-6 big chunks, flouring each individually.
• One chunk at a time, cut pieces of the dough & roll out into logs about 1/2in thick. Cut logs into 1in long gnocchi bits, flour, and place on a towel. Repeat for all the chunks.
• Optional: my ancestors would say that you need to roll each tiny gnocchi over a fork to create the traditional grooves, but I tried it for a bit and then my hands hurt so I'm calling it optional. You'll see from my photos that I gave up after a while.
• Bring a pot of SALTED water to a boil.
• In a separate pan, heat some olive oil & butter on medium heat until it is glistening.
• When the water is boiling, carefully drop in the gnocchi. They will rise to the surface after like 3min. Wait a second and then transfer the floaters to the pan. Repeat until all the floaters have been removed.
• Pour 1/3c of the pasta water into the pan with the olive oil, butter, & pasta and season to taste. I typically add some more fall-y spices as well as thyme, garlic, and rosemary. But you absolutely MUST add salt and cracked pepper- that's not optional.
• Sear the gnocchi for a few minutes until the pieces are a little firmer, slightly browned.
• Place in a big bowl and serve to your loved ones, proud that you made homemade pasta!

• Preheat oven to 400 degrees. 
• Combine all dry-rub ingredients in small bowl.  
  
• Score each piece of sweet potato with shallow (less than 1 inch) diagonal cuts, and then cut diagonally the other direction, taking care not to pierce the skin, for a crosshatch pattern. 
• Massage all sides of the sweet potatoes with olive oil with your hands. 
• Put a small glug of oil on a baking sheet and arrange potatoes, cut side down. 
• Roast for about 15 minutes, flip over and brush the cut side with cider vinegar.  
  
• Gently pat on 1 teaspoon of the spice rub, using the back side of a spoon to spread mixture all the way to the edges, and bake, cut side up, for another 30 or so minutes, until rub has melted and potato is tender.  Enjoy hot! 
  

The Crust:

• Mix your flour, salt, and sugar.
• Then add crisco and mix, until mixture resembles small peas.
• Add ice water 1 Tbsp at a time, mixing until the mixture just begins to clump together. If you pinch some of the dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and mix again.
• Shape the dough into 2 discs, cover with plastic wrap and refrigerate for at least 1 hour, and up to 2 days. (Do not over kneed the dough.)

The Filling:

• Wash sweet potato.
• Then using a fork, poke a few holes in the potato, and bake the potato on a lined baking sheet.
• Remove skin after done.
• Mash and strain the potato (I use a mesh sieve).
• Using a large spoon add butter, vanilla, and egg.
• Add a little milk.
• Add sugar, nutmeg, salt, and flour.
• Add more milk if necessary (for loose consistency).
• Mix/Whip with a large spoon.
• Pour into a pie shell (bottom crust only).
• Bake 400 (Approx. 1 Hour),

• Mix the mix, egg and milk (or whatever ingredients your pancake mix calls for). (You can add a banana, crushed with a fork, oatmeal, a bit of cocoa, dash of salt, pink himalayan or black hawaiian salt are ideal, and a tiny touch of oil to the batter._
• Pre-Heat pan. Add a bit of oil and butter. (Good if it's a bit hot, so the batter hits the pan and gets that nice little crunch around the edges.)
• After many bubbles appear in each cake, flip them till done.

• Break up a sheet of matzo into a bowl
• Pour just enough boiling water over the matzo pieces to soften it, lightly press matzo down with a fork (there should not be much excess water)
• In a separate bowl, beat the egg
• Once matzo is softened, pour in the beaten egg with the matzo and mix
• Heat a pan with oil or butter, and pour in the mixture
• Fry until golden brown (flipping is optional, but note that matzo brei rarely will look as good as it tastes)
• Sprinkle with salt and drizzle with honey

White Rice

• Put 1 cup of rice and 1 1/2 cups of water into a pot. Add the salt and olive oil, and stir gently. Bring to boil, uncovered.
• When the water has evaporated enough that you can pretty much see the rice, turn the heat down to 2 and cover.
• Let cook for about 15 minutes or until soft and tender.

Beans

• Empty the can of beans into a small pot. Fill the empty can halfway with water, and pour the water into the pot. Add the sofrito, salt, pepper, olive oil, tomato sauce, olives, and potatoes. Stir gently, bring to a soft boil, and then lower to a simmer.
• Let cook for about 10 minutes, or until beans are soft.

Picadillo

• Cut the half potato into cubes.
• Put the ground beef in a pan. Season with the Adobo, salt, sofrito, oregano, tomato sauce, and lemon juice, while stirring. Add the potatoes!
• Cook until browned! Be careful not to dry it out. It should only take about 7-8 minutes.

Once everything is cooked, put them in a bowl! I like to mix all the ingredients to get a good bite every bite.

• Cook whole box of macaroni al dente.
• Drain and set aside in a bowl.
• Heat butter, evaporated milk, cream of mushroom soup, salt and pepper in a saucepan until smooth and even.
• Then, pour over cooked macaroni and stir until all pasta is evenly coated.
• Pour mixture into a skillet or baking dish and top with a good amount of grated parmesan or gouda cheese.
• Cook in the over for 30 minutes at 350 degrees.
• Then, using the broiler, cook for an extra two minutes to brown the top.
• Let stand for 5 minutes. Then, enjoy!

• In a large pot, boil water and cook noodles according to box directions. When cooked, drain well and allow to cool in non-metal bowl, stirring every so often.

  If using rice noodles, rinse a bit with cold water. 
• Meanwhile, combine all other ingredients - except carrots - with 3/4 cup of tap water in a blender and blend to smooth. Taste and adjust as desired (see note). 
• Pour sauce over cooled noodles - it will look way too runny and saucy for the volume of noodles but rest assured it'll absorb! Gently mix in carrots. 
• Cover and keep in fridge for at least an hour, stirring and tasting every so often. When serving, shower each serving with chopped scallions, peanuts & sesame seeds.

• Melt butter, then cool.
• Mix all ingredients, except coconut milk and butter. Blend well. (Mix dry and wet ingredients a little at a time).
• Add coconut milk and butter.
• Top with sesame seeds.
• Bake in greased pan (preferably 9x13 inch) at 350 degrees for one hour.

• In heavy saucepan (over low heat), melt chips with sweetened condensed milk.
• Chill 2 hours or until firm.
• Shape into 1-inch balls, roll in any of the coatings.
• Chill 1 hour or until firm. Store at room temperature.

• Preheat oven to 300ish degrees. Cooking hotter and faster will make crispier cookies.
• In a bowl, mix flour, sugar and salt together.
• Add chunks of butter and mix with your fingers until it all comes together in a ball.
• Dump on a flat surface and slap, roll, or pound it out to about 3/8" thick. Thicker will be crumblier, thinner will be crisper.
• Cut into whatever size or shape you wish - I vary sizes because it's funny - and place on a cookie sheet. They won't expand much so can be placed fairly close together.
• Bake for around 30 minutes. They'll only take a little color on top but when the underside of one is golden brown, you're done.
• Take off cookie sheet to cool, on the counter or rack or whatever. Store in a tin if you have one.

• Preheat oven to 350 degrees.
• Sift flour and baking powder, set aside.
• In a mixer, blend oil and 1 1/3 cups sugar.
• Add eggs, one at a time, and mix thoroughly.
• Beat in vanilla and lemon juice. Blend in flour mixture and nuts.
• On a heavily floured board, using extra flour as needed, knead and roll dough until well blended and no longer sticks to the board. It should not be too hard or too soft.
• Divide dough into 6 parts and roll each into a long roll. Arrange rolls onto two cookie sheets, three to a sheet.
• Sprinkle cinnamon-sugar mixture over top and bake for 30 minutes.
• Remove pans and cut dough into 1/2 inch strips, diagonally.
• Return to oven and bake for additional 8-10 minutes.
• Cool and enjoy.

The Crust:

• Mix your flour, salt, and sugar.
• Then add crisco and mix, until mixture resembles small peas.
• Add ice water 1 Tbsp at a time, mixing until the mixture just begins to clump together. If you pinch some of the dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and mix again.
• Shape the dough into 2 discs, cover with plastic wrap and refrigerate for at least 1 hour, and up to 2 days. (Do not over kneed the dough.)

The Filling:

• Wash sweet potato.
• Then using a fork, poke a few holes in the potato, and bake the potato on a lined baking sheet.
• Remove skin after done.
• Mash and strain the potato (I use a mesh sieve).
• Using a large spoon add butter, vanilla, and egg.
• Add a little milk.
• Add sugar, nutmeg, salt, and flour.
• Add more milk if necessary (for loose consistency).
• Mix/Whip with a large spoon.
• Pour into a pie shell (bottom crust only).
• Bake 400 (Approx. 1 Hour),

• Make the schmaltz. Cover the chicken fat in water (just enough) and simmer low, stirring often, until the skin is brown and crispy, a little less than an hour. Reserve the skin (called gribenes) for the end of the recipe.
• Heat a couple of tablespoons of the schmaltz (rendered chicken fat) in a skillet and brown the chicken livers (don't overcook them! They should still be pink in the middle!). Remove the livers to a bowl that can collect any juices. Discard the liquid in the pan.
• Heat a couple more tablespoons of schmaltz and add the onions and season with salt and pepper. Cook them on low until caramelized, 30-45 minutes.
• While you let the onions cool, hard boil the eggs and then chop them.
• Place the livers and their juices in a food processor for a smoother texture, or chop by hand if you prefer a coarser texture.
• Add the onions and the eggs to the liver (I save a little egg yoke to crumble on top).
• Top with some gribenes, a little crumbled egg yoke, and if I have it, I throw some parsley on there too. The presentation of this dish needs all the help it can get. Serve with matzoh crackers (my mom always served it with Carrs Table Water crackers which is especially delicious).

• Soak the cod in cold water overnight to rehydrate it and remove excess salt.
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

• Mix all dry ingredients.
• Add yeast mixture, eggs and oil; mix thoroughly. This makes a sticky dough.
• Press into greased angel food pan (or two/three loaf pans).
• Let rise for 2-3 hours.
• Bake at 350 in a preheated oven for exactly 45 minutes.

NON-BAKE WEEK SOURDOUGH STARTER INSTRUCTIONS:

• Take your starter out of the fridge. Let it rise to room temp (~3 hours).
• Feed the starter with filtered water (room temp) and all-purpose, unbleached white flour. Ratio is 1:1:1 (starter/water/flour).
• Mix gently until the flour is incorporated.
• Let it do its thing on the counter for ~3 hours. Place it in a bowl and crack the lid to prevent explosions/leaks.
• Refrigerate at least a ½ cup for the next bake plus a little extra, and give the rest to a friend, flame, or neighbor so they can bake too.
• Repeat weekly.

BAKE WEEK SOURDOUGH STARTER INSTRUCTIONS:

• 24 – 48 hours before baking, take your starter out of the fridge. Let it rise to room temp.
• Feed the starter with filtered water (room temp) and all-purpose, unbleached white flour. Ratio is 1:1:1 (starter/water/flour).
• Mix gently until the flour is incorporated.
• Let it do its thing on the counter for ~3 hours. Place it in a bowl and crack the lid to prevent explosions/leaks.
• Keep ¼ cup for the recipe below, refrigerate at least a ¼ cup for the next bake, and give the rest to a friend, flame, or neighbor so they can bake too.

~12 hours before you want to bake:

• Wash your hands.
• Combine flour and salt in a mixing bowl. Mix.
• Combine sourdough starter and water in a different container. Mix gently until fully incorporated (it’s a living thing).
• Combine wet and dry ingredients. Mix well for 3 – 4 minutes. You want a sticky, wet, shaggy mass. Not runny.
• Note that the next step, the first rise (or bulk fermentation) should result in twice the volume of dough, so if your mixing bowl isn’t big enough to hold twice the amount, transfer now.
• Cover with proofing bag, seal with a rubber band, set in a stable temperature environment (tip: place inside oven with oven light on), and let it do its thing until doubled (12 – 15 hours).

~90 minutes before you want to bake:

• Wash your hands.
• Liberally flour the interior of the chosen container for the second rise.
• Sprinkle flour over your work surface, pour/scrape dough onto work surface. Sprinkle flour on the top of your dough, and onto your hands.
• Pat dough lightly to de-gas it.
• Shape dough into a round loaf (tip: the plastic scraper helps here). As bubbles form on the exterior, pinch them to release gas. You want holes in the loaf, but mostly of a uniform size and on the interior.
• Transfer the dough to the container for the second rise. Cover with proofing bag, seal, set aside for 90 minutes.
• You’ll need to preheat your oven to 475 degrees Fahrenheit, so depending on how long your oven takes to reach that temperature (mine takes 15 minutes) you may want to preheat now. If you choose to bake your sourdough loaf in an oven-safe pot, insert it into the oven to let it rise in temp when you pre-heat.
• Tip: I bake the bread in a pot in order to control and contain à la a baking bell, and to give the loaf a rigid, uniform shape. It’s not necessary, but I find makes it more manageable.

Bake Time:

• Wash your hands.
• Remove the container for the second rise from the proofing bag. Place parchment paper on top of container. Place sheet pan on top of parchment paper. Invert tray, parchment paper and proofing container upside down to encourage dough to fall from container onto parchment paper.
• Score the exterior of the dough with a sharp knife or blade. You can do any pattern you want, but a single line or an X is sufficient. This controls the rise of the dough when baking.
• Optional: if using oven-safe pot: put on oven mitts, open oven and place the pot-that-is-hot on stove burner grate or cooling rack. Remove lid. Lift the parchment paper on which the dough sits, place dough and parchment paper inside pot. Restore lid to pot and cut off excess parchment paper with scissors.
• Tip: to keep the crust of the bread from becoming too hard, mist it with water using a spray bottle right before baking.
• Put the dough in the oven and bake for 30 minutes.
• Remove lid from pot and vent oven for the final 5 minutes of the bake.
• If you have a food/meat thermometer, insert it into the loaf. When the internal temperature is between 200 – 205 degrees Fahrenheit your bread is baked.
• Remove pot from the oven, remove loaf from pot, set on cooling rack.
• Wait until cool. Wash your hands. Enjoy!

• Steam many clams and save the resulting clam broth. Strain broth through a cheesecloth or other fine mesh strainer to remove sand and impurities, and put aside.
• Take clams out of shells, and - if using steamers - strip the "foreskin" from neck and put aside. Chop larger clams to size - ideally, 2-4 clam pieces would fit on a regular soup spoon. I sometimes supplement the steamed with good quality frozen clams, chopped. The key is to have lots and lots of clams.
• Chop a piece of fatty pork into small cubs and sauté over medium heat until the fat is drawn out. Discard the pork pieces.
• Chop 2 large Vidalia or other sweet onions and sauté in pork fat until translucent. Do not brown!
• Peel and cube potatoes. Par boil for a few minutes (not too much since they will simmer for a few hours in the chowder.)
• Combine clams, clam broth, potatoes, onions and some ground pepper in a chowder pot and simmer for several hours over low flame. Stir occasionally.
• Five minutes before serving, add whole milk. Do not allow the chowder to boil as it will curdle the milk. If you are serving the chowder all day, keep the flame very low and stir to prevent boiling. Season to taste and serve with chowder crackers or Saltines.

• Open the oysters & put them & their juice with the butter in a pan. Cook the oysters on low slowly stirring frequently watching for the oysters’ edges to curl.

  If you’re adding onions, cook them with the oysters.
• When the oysters are ready, stir in milk & half'n'half. Simmer, but don’t let this boil as the milk will curdle. It’s a simmer, stir, stir, stir dance.
• When it’s heated through, add seasonings to taste and serve with oyster crackers. Enjoy!