Recipe Links

  Combine all in a medium saucepan over medium heat I lb. fresh or frozen whole cranberries 1 1/2 cups golden raisins 1 whole orange, juice, pulp, and zest 1 cup maple syrup ¼ cup diced candied ginger 2 tablespoons apple cider vinegar 2 teaspoons cinnamon 1 teaspoon powdered ginger ½ teaspoon cloves stirring occasionally and reducing heat as needed to keep from scorching, until cranberries have burst and relish is thick and jammy, 10–12 minutes .  Let cool before serving. Do ahead: Relish can be made 3 days ahead. Cover and chill. From Alex Jamieson

 Sauce for fish from Addie  warm red pepper flakes in 1/3 c olive oil then add 4 cloves of garlic, minced And cook briefly until fragrant, not cooked.  Then add 4 inches of ginger, minced 1 bunch scallions, chopped after a bit add juice of 1 lemon 2 tbs soy sauce 1/4 cup chopped cilantro  Pour warm over a very neutral thin white fish filet, cooked maybe in sous vide or in the oven  

Prepare cold rice by mixing together 4 C cooked rice 1/2 tsp salt 1 tsp sugar  1/4 tsp black pepper Heat wok to medium high add 3 tbs canola oil cook until ready to eat 12 oz protein  adding some red pepper here might make sense  remove the protein from the pan and reserve.   Add to pan  1 medium onion, chopped Sauté until glassy, just two minutes or so if the pan is hot enough Remove most of the onions and add to reserved protein Scramble 2 eggs and add to pan, when set, maybe a little wet but not browning add rice mixture, above Toss and fry until rice is heated, about 3 minutes  Add  3 cups leafy greens and cook until wilted Add the reserved protein and onions and mix everything well.  Add 2tbs soy sauce 2tbs fish sauce  and stir to combine about a minute  David Chang says that if you have warm rice add it after the eggs.  You can also add nori or toasted sesame seeds

From a dad in Eliza's elementary school, Daryl Davis Preheat oven to 350. Boil  3 sweet potatoes until soft, allow to cool then peel and mash add 1/2 cup brown sugar 2 tbs sugar 1/2 tsp nutmeg 1 tsp cinnamon 4 tbs unsalted butter 1/2 cup evaporated milk in a large bowl beat together 1 egg  tsp vanilla  Blend all ingredients until smooth and bake in a blind baked pie shell 50-60 minutes 

From Lorraine  prep vinegar mixture 3/4 cup water 1/3 cup vinegar   Skin, dice and boil until quite soft, more than mashed potatoes 3 lb potatoes  Meanwhile fry  6 slices bacon Once cooked, remove and dry on paper towles, in the same pan saute 3/4 chopped onion (1 cup?) Once soft add  2 tbs flour 2 tbs sugar  2 tsp salt pepper to taste Once that looks like a thickish gravy add vinegar mixture (above)  Cook for another minute and combine with potatoes bacon in a serving bowl 

 A rough recipe from Lorraine.  This is for a medium turkey Combine 2 lbs riccota 0.5 lb motzarella  3/4 c pecorino romanao 2 eggs 1 lb crumbled sausage browned 1/2 chopped procuttio, browned, perhaps with the sausage 1/4 c finely chopped parsley 1/4 t nutmeg salt & pepper Taste and adjust at this point On its own bake at 350 for 30 minutes in a loaf pan

 Combine in blender / immersion blender until paste 1 cup basil leaves 3 scallions 2 cloves garlic 2 tablespoons peperoncini, pickled jalapeno peppers (i at least double) juice of one lemon zest of one lemon  0.25 Cups olive oil spread over  2 1/2 pounds skirt steak Cover and refrigerate at least 30 minutes overnight.  It will grill better if you pat it dry before grilling.  Grill 3-5 minutes a side, broil 2-4 minutes a side. Failure mode for skirt steak is it gets tough. It will get tough if over done so err on the side of under done and finish up later Slice on the grain into 4 inch slabs then into strips against the grain, a See:  Serious eats     NYT