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\begin{document}

\begin{card}{Hi fellow cooks!}{}
This is a collection of recipes that I want to have easily referenceable in my kitchen. These are printable onto 3x5 inch index cards.

Beware that some of the recipes are heavily abbreviated to fit the small format, which might make them hard to follow if they are not familiar in advance.
\end{card}

\begin{densecard}{Pantry Checklist}{}
\columnratio{0.333}
\begin{paracol}{3}
%\ijoin{}
%\ihead
\ihead{Refrigerator}
yoghurt
milk
butter
ricotta
eggs
cottage\ijoin{}cheese
cheeses
sour\ijoin{}cream
potatoes
carrots
celery
peppers
lemons
berries
salsa
ketchup
mustard
miso
calabrian\ijoin{}chilies
olives
gochujang
capers
ham
turkey\ijoin{}bacon
beer

\ihead{Counter}
onions
garlic
bananas
tomatoes
wine
avocados
bread
tortillas
honey
sweeteners

\nextcolumn

\ihead{Freezer}
fruits
veggies
fish
shrimp
edamame
dumplings
puff\ijoin{}pastry

\ihead{Pantry}
baking\ijoin{}powders
yeast
starches
\mbox{gelatine}
whey casein
PB2
nuts
cocoa
seeds
oats
panko
tahini
silken\ijoin{}tofu
flours
tomatoes+paste
salts
sugars
molasses
pastas
shirataki
soba
grains
coconut\ijoin{}milk
rices
tea
coffee
curry\ijoin{}roux
pulses
fishes
raisins
stock

\nextcolumn

\ihead{Spice Rack}
provencal
garam\ijoin{}masala
\mbox{five-spice}
dashi
chilli
garlic
onion
peppers
thyme
sumac
rosemary
oregano
cumin
cayenne
turmeric
ginger
cinnamon
red\ijoin{}pepper
bay\ijoin{}leaves
cardamom
nutmeg
paprika
cloves
allspice
saffron
anise
coriander
extracts

\ihead{Sauces Etc.}
oils
\mbox{vinegars}
soy
fish
oyster
hoisin
hot
BBQ
sweet\ijoin{}chili

\end{paracol}
\end{densecard}

\begin{recipe}{Banana Almond Pancakes}{\tag{V}\totaltime{20 min}}
\begin{ingredients}
1 banana
2 eggs
1 dl almond flour
2 dl rolled oats
1 dl milk
1 dl cottage cheese
pinch of salt
cardamom, optional
\end{ingredients}
\nextcolumn
Makes 4 large pancakes
\begin{steps}
    \item Blend all ingredients
    \item Fry in oil on medium-high heat
\end{steps}
Substitute half of almond flour with protein powder for fluffier pancakes.
\end{recipe}

\begin{recipe}{Olive Potatoes}{\tag{V}\preheat{\celsius{225}}\totaltime{1 h}}
\begin{ingredients}
1 kg new potatoes
2 tbsp butter
3 tbsp minced dill
1/2 tsp salt
1/2 tsp black pepper
1/2 tbsp rosemary
1/2 tbsp thyme
2 cloves of garlic
2 dl black olives
1 dl heavy cream
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Preheat oven to \celsius{225}
    \item Scrub potatoes and split large ones
    \item Roast butter, herbs and spices for 5 min
    \item Toss potatoes to coat and roast for 30 min
    \item Add olives and cream and roast for 10 min
\end{steps}
\end{recipe}

\begin{recipe}{Piquant Cabbage Stew}{\totaltime{45 min}}
\begin{ingredients}
500 g white cabbage, shredded
400 g ground beef
1 large onion, diced
2-4	cloves of garlic, crushed
1 tbsp oil 
2 tbsp or more sweet chilli sauce
3-4 tbsp soy sauce
salt and pepper
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Brown ground beef from one side on high
    \item Add onion and cook on medium until soft
    \item Add garlic and cabbage and toss until slightly softened
    \item Add spices and stew on medium-low heat for at least 10 min
\end{steps}
\end{recipe}

\begin{denserecipe}{Lentil Soup, World's Best}{\tag{V}\totaltime{1 h}}
\begin{ingredients}
2 tbsp coconut oil
1 large onion, diced
3 cloves of garlic, crushed
2 tsp turmeric
1 tsp ginger
1/4 tsp paprika
1/4 tsp oregano
1/8 tsp cayenne
1-2 tbsp kosher salt
800 g crushed tomatoes
3 dl red lentils 
2 dl coconut cream
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Rinse and drain lentils
    \item Saute onion, garlic and spices until soft
    \item Add 1.1 liters water and crushed tomatoes, and bring to a boil
    \item Add lentils and simmer for 30 min
    \item Add cream and let sit for 5-10 min
\end{steps}
Check for salt before serving.
\end{denserecipe}

\begin{denserecipe}{Pork Chile Verde}{\totaltime{1 h 15 min}}
\begin{ingredients}
2 kg pork shoulder
4 tomatillos, quartered
2 Poblano peppers
2 Anaheim or Cubanelle peppers
2 serranos or jalapeños
1 white onion, chopped
6 cloves garlic
2 tsp ground cumin
big pinch of kosher salt
1/2 cup cilantro
1 tbsp fish sauce
\end{ingredients}
\nextcolumn
Serves 6 to 8
\begin{steps}
    \item Remove seeds and roughly chop all peppers
    \item Cut pork into 2-inch chunks
    \item Saute ingredients up to salt in pressure cooker
    \item Once sizzling, cook for 30 minutes on high
    \item Transfer pork pieces to a bowl and set aside
    \item Add cilantro and fish sauce to pressure cooker and blend with an immersion blender
    \item Season to taste with salt
    \item Gently combine pork with sauce
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Freeze \& Bake Chicken Pot Pies}{\preheat{\fahrenheit{400}}\totaltime{1 h 30 min}}
\begin{ingredients}
1/3 cup butter
1 onion, diced
3 stalks celery, diced
3 large carrots, diced
1 cup milk
2 cups chicken broth
1/2 cup flour
1 rotisserie chicken
1 cup frozen peas
1 tsp salt
1/2 tsp pepper
3 refrigerated pie crusts
\end{ingredients}
\nextcolumn
Makes 6 small pies
\begin{steps}
    \item Saute butter and aromatics in a deep skillet
    \item Add flour, mix well, and add cold milk and chicken broth, stirring continuously
    \item Bring to boil, stirring, and cook until thick
    \item Add shredded chicken, peas, salt, and pepper
    \item Line pie dishes with pie crust, fill with the cooled filling and top with more crust
    \item Seal edges, cut 4 slits and freeze in foil
    \item Thaw frozen pies in foil for 30 min at \fahrenheit{400}, then bake for 35 min uncovered
\end{steps}
\end{denserecipe}

\begin{recipe}{Pulla}{\tag{V}\preheat{\celsius{220}}\totaltime{1h 15 min}}
\begin{ingredients}
5 dl whole milk, warm
50 g fresh yeast or 15 g dry
2 dl sugar
1 tsp salt
1 tbsp cardamom
14 dl flour
200 g butter, room temperature
1 egg + 1 tbsp water for egg wash
\end{ingredients}
\nextcolumn
\begin{steps}
    \item Mix milk, yeast, sugar, salt and cardamom
    \item Add flour until a soft dough forms
    \item Add soft butter and knead for 10 min
    \item Let rise for 30 min until doubled
    \item Form into buns and let rise covered until doubled (or overnight in refrigerator)
    \item Brush with egg wash and decorate with granulated sugar or almond flakes
    \item Bake for 7-10 min at \celsius{220}
\end{steps}
\end{recipe}

\begin{recipe}{Genius Oatmeal}{\tag{V}\totaltime{25 min}}
\begin{ingredients}
2 cups water
1/2 cup rolled oats
1/2 cup steel cut oats
1 cup milk
1 tbsp maple syrup
salt
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Bring water and oats to a boil
    \item Add milk and reduce to a bare simmer
    \item Simmer for 20 minutes
    \item Add maple syrup and salt to taste
\end{steps}
\end{recipe}

\begin{recipe}{Chicken Thighs with Preserved Lemon}{\totaltime{50 min}}
\begin{ingredients}
1 tbsp olive oil
8 bone-in chicken thighs
salt and pepper
half a preserved lemon, minced
lemon wedges
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Heat olive oil on medium
    \item Season chicken with salt and pepper
    \item Cook skin side down 15 to 30 min, until deep golden brown, adjusting heat to avoid burning
    \item Flip and stir in preserved lemon
    \item Cook until meat closest to bone is done, about 15 min
    \item Serve with pan drippings and lemon wedges
\end{steps}
\end{recipe}

\begin{recipe}{Pannukakku}{\tag{V}\preheat{\celsius{200}}\totaltime{1 h 20 min}}
\begin{ingredients}
4 dl flour
1/2-1 dl sugar
1 tsp baking powder
1 tsp salt
1 tsp cardamom or vanilla extract
8 dl milk
3 eggs
50 g melted butter
\end{ingredients}
\nextcolumn
Serves 6 to 8
\begin{steps}
    \item Combine dry ingredients
    \item Whisk in milk and eggs
    \item Add melted butter
    \item Let rest for 30 min
    \item Pour into a parchment paper lined sheet pan or buttered baking dish
    \item Cook at \celsius{200} for 40 min
\end{steps}
\end{recipe}

\begin{denserecipe}{Bilberry Oat Pie}{\tag{V}\preheat{\celsius{175}}\totaltime{1 h}}
\begin{ingredients}
100 g butter
3/4 dl sugar
1 egg
3 dl rolled oats
1/2 dl flour
1/2-1 tsp cinnamon
1/2 tsp baking powder
4-5 dl bilberries
1/2-1 dl raspberries
sugar for sprinkling
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Cream butter and sugar
    \item Whisk in egg
    \item Mix dry ingredients and add to wet
    \item Press into bottom of 24-26 cm pie dish
    \item Fill with berries
    \item Bake at \celsius{175} for 25 to 35 min, until edges are golden brown
    \item Sprinkle up to 1/2 dl sugar on top, to taste
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Spiced Berry Pie}{\tag{V}\preheat{\celsius{200}}\totaltime{1 h}}
\begin{ingredients}
100 g butter
1 + 1/2 dl sugar
1 + 1 eggs
2 dl flour
1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
3-4 dl berries
200 g sour cream
1/2 dl heavy cream
1 tsp vanilla extract
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Cream butter and 1 dl sugar
    \item Whisk in 1 egg
    \item Mix dry ingredients and add to wet
    \item Press into bottom of 24-26 cm pie dish
    \item Fill with berries
    \item Mix rest of ingredients, including 1/2 dl sugar and 1 egg, and pour onto berries
    \item Bake at \celsius{200} for 25 to 35 min
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Healthy Turkey Chili}{\preheat{\fahrenheit{325}\totaltime{2 h}}}
\begin{ingredients}
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, crushed
1 lb lean ground turkey
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
28 oz crushed tomatoes
1 1/4 cups chicken broth
30 oz kidney beans
15 oz sweet corn
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Heat oil over medium high heat in dutch oven
    \item Saute onion and red pepper until soft
    \item Add turkey and garlic, breaking up the meat
    \item Continue cooking until meat is no longer pink
    \item Add remaining ingredients
    \item Bake uncovered at \fahrenheit{325} for 1 h 30 min, stirring occasionally
    \item Add more salt and cayenne to taste
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Classic Chicken Salad}{\totaltime{2 h}}
\begin{ingredients}
1 3/4 lb chicken breasts
salt and black pepper
2 lemons, divided
4 sprigs of tarragon
1 tbsp minced tarragon
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp minced parsley
1 tbsp minced chives
1/2 red onion, diced
2 stalks celery, diced
1 clove garlic, minced
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Season chicken with salt and pepper and seal into bags with 1 sliced lemon and tarragon
    \item Cook chicken in water bath at \celsius{65} for 1 h
    \item Chill chicken in ice bath for 15 min
    \item Meanwhile, add 2 tbsp juice and 1 tsp zest from 1 lemon to a large bowl
    \item Mix in remaining ingredients
    \item Keep refrigerated until needed
    \item When chicken is ready, cut into 1/2-inch cubes
    \item Fold chicken gently into dressing
    \item Season to taste with salt and pepper
\end{steps}
\end{denserecipe}

\begin{recipe}{Crepes}{\totaltime{15 min}}
\begin{ingredients}
1 large eggs
5/8 cups whole milk
1/2 cup flour
1/2 tbsp oil or melted unsalted butter
pinch of salt
1/2 tbsp sugar, for sweet crepes
1/2 tbsp minced herbs, for savory crepes
\end{ingredients}
\nextcolumn
Makes 4 to 6 large crepes
\begin{steps}
    \item Blend all ingredients except herbs for 10 s
    \item Add herbs (if using) and pulse to combine
    \item Pour thin layer of batter into buttered pan on medium heat, swirl to spread, cook for 20~s, flip, and cook another 10~s
\end{steps}
Fill sweet crepes with sugar and lemon juice, or whipped cream and berries; savory crepes with mushrooms and ricotta, or ham, cheese and fried eggs.
\end{recipe}

\begin{denserecipe}{Pressure Cooker Miso Risotto}{\tag{VG}\totaltime{25 min}}
\begin{ingredients}
6 tbsp olive oil
1 shallot, minced
3 cloves garlic, minced
2 cups risotto rice
3/4 cup dry sake
2 tsp soy sauce
1/4 cup miso paste
4 cups chicken stock
1/2 tsp lemon juice
salt
green onion or chives
\end{ingredients}
\nextcolumn
Serves 4 to 6
\begin{steps}
    \item Heat olive oil over medium-high heat in cooker
    \item Saute shallot and garlic until translucent
    \item Add rice and cook until translucent but not browned, about 3 to 4 minutes
    \item Add sake and cook until alcohol dissipates
    \item Stir in soy sauce and miso paste
    \item Add stock and cook at 10 psi for 5 minutes, then depressurize using quick release
    \item Add lemon juice and stir until creamy
    \item Stir in onion and season to taste with salt
\end{steps}
\end{denserecipe}

\begin{recipe}{Oatmeal Pannukakku}{\tag{V}\preheat{\celsius{200}}\totaltime{35 min}}
\begin{ingredients}
2 dl oatmeal
2 dl milk
2 eggs
1 dl flour
1 tbsp sugar
1 tsp vanilla extract
1/4 tsp salt
1/2 dl nuts, chopped
2 tbsp dried cranberries or raisins
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Mix together oatmeal and milk
    \item Add eggs, flour, sugar, vanilla and salt, and mix thoroughly
    \item Pour batter into a buttered baking dish
    \item Sprinkle nuts and fruits on top
    \item Bake at \celsius{200} for 25 minutes
\end{steps}
\end{recipe}

\begin{denserecipe}{Healthy Imam Bayildi}{\tag{VG}\preheat{\fahrenheit{375}}\totaltime{1 h 20 min}}
\begin{ingredients}
2 large globe eggplants
2 tbsp olive oil
cooking spray
salt and pepper
2 onions, thinly sliced
4 cloves garlic, minced
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
15 oz crushed tomatoes
1/4 cup parsley, chopped
1/4 cup pine nuts, toasted
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Cut eggplant into 1/4-inch slices, spray with cooking spray and season with salt and pepper
    \item Bake for 30 minutes at \fahrenheit{375}, turning once
    \item Meanwhile, cook onions in olive oil on medium-low for 15 minutes until starting to turn golden
    \item Add garlic and spices, stirring until fragrant
    \item Add tomatoes and heat through
    \item Assemble into two layers, with sauce on bottom and top
    \item Bake for 25 minutes at \fahrenheit{375}
    \item Sprinkle with pine nuts and parsley
\end{steps}
\end{denserecipe}

\begin{recipe}{Pesto}{\tag{V}\totaltime{10 min}}
\begin{ingredients}
60 g basil leaves 
1/2 tsp kosher salt
30 g pine nuts
zest of 1/2 lemon
2 tsp lemon juice
1 small garlic clove
15 g parmesan
1/3 cup or 3/4 dl extra virgin olive oil
\end{ingredients}
\nextcolumn
\begin{steps}
    \item Process everything except oil in a food processor
    \item With the food processor running, pour in olive oil and process until incorporated
    \item Season to taste with salt
\end{steps}
Omit lemon juice if using Pecorino Romano.
\end{recipe}

\begin{denserecipe}{No-Knead Bread}{\tag{VG}\preheat{\fahrenheit{500/450}}\totaltime{14 h}}
\begin{ingredients}
400 g bread flour
8 g salt (2 tsp kosher)
2 g instant dry yeast (1/2 tsp) or 2.25 g active dry yeast (heaping 1/2 tsp)
280 g warm water
1/8 tsp vinegar or lemon juice
\end{ingredients}
\nextcolumn
\begin{steps}
    \item Combine dry and wet ingredients separately, then quickly mix the dough
    \item Rest covered at room temperature for 12 hours
    \item Dust with flour and invert onto floured surface
    \item To shape, fold edge over the middle from four sides, flip loaf and tuck edges under until taut
    \item Transfer into bowl with floured towel
    \item Proof until doubled, about 2 hours, and preheat oven to \fahrenheit{500} 30 min before baking
    \item Invert onto baking sheet, gently remove towel and cover with water-spritzed metal bowl
    \item Lower temperature to \fahrenheit{450}, bake for 25 min with bowl, and 15 to 25 min more without
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Low-Knead Bread}{\tag{VG}\totaltime{14 h to 3 days}}
\begin{ingredients}
400 g bread flour
8 g salt (2 tsp kosher)
2 g instant dry yeast (1/2 tsp) or 2.25 g active dry yeast (heaping 1/2 tsp)
300 g warm water
1/8 tsp vinegar or lemon juice
\end{ingredients}
\nextcolumn
This is a variation on No-Knead Bread with additional folds and higher hydration.
\begin{steps}
    \item Make the dough as in No-Knead Bread
    \item After 30 min, using wet hand lift, stretch and fold over an edge; rotate and repeat 4 to 6 times to work all the way around the dough
    \item Repeat folds 4 to 6 times over 2 to 3 hours
    \item Resting: in refrigerator overnight or up to 3 days, then at room temperature 3 to 10 hours; or at room temperature for 10 hours
    \item Shape, proof and bake as in No-Knead Bread
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Salmon Pate}{\fahrenheit{300}\totaltime{50 min}}
\begin{ingredients}
1 lb salmon fillet
zest of 1 lemon
2 tsp lemon juice
1 shallot, minced
1 tbsp capers, minced
2 tbsp herbs, minced
4 oz cold smoked salmon
2 tbsp soft butter
4-5 tbsp mayonnaise
2 tbsp sour cream
1 tbsp Dijon mustard
salt and pepper
\end{ingredients}
\nextcolumn
Serves 4 in a main, 8 in an appetizer. \\
Good herbs: tarragon, parsley, dill and chives.
\begin{steps}
\item Rub salmon with salt and oil and bake salmon at \fahrenheit{300} for 15 min or until just done
\item Let rest for 20 to 30 min
\item Meanwhile, mince cold smoked salmon and smoothly combine with everything else
\item Add cooled baked salmon and mix thoroughly
\item Chill for at least 4 hours
\end{steps}
Use as filling for sandwiches, cream puffs or crepes. 
\end{denserecipe}

\begin{densecard}{Rich Salad Dressings}{\tag{V}\totaltime{10 min}}
\begin{tabularx}{\textwidth}{@{}XXXXX@{}}
\toprule
Base & Aromatics & Sweetness & Acid & Oil \\
\midrule
% Base
Soaked nuts\newline
Miso\newline
Sun-dried tomatoes\newline
Yoghurt\newline
Avocado\newline
Nut butter\newline
Silken tofu
& % Aromatics
Herbs\newline
Spices\newline
Garlic\newline
Ginger\newline
Sesame oil\newline
Chili paste\newline
Mustard\newline
Fish sauce
& % Sweetness
Sugar\newline
Honey\newline
Balsamic $\rightarrow$\newline
Mirin\newline
Jam\newline
Maple syrup\newline
Molasses
& % Acid
Citrus juices\newline
Pickle brine\newline
Vinegar\newline
Pineapple
& % Oil
Canola\newline
Olive\newline
Avocado\newline
Walnut\newline
Omit with fatty base
\\
\bottomrule
\end{tabularx}
\begin{steps}
\item Process all ingredients except oil in food processor
\item Pour in oil with food processor running and let run until creamy
\item Adjust consistency and season to taste with salt
\end{steps}
\end{densecard}

\begin{recipe}{Fruit Posset}{\tag{V}\totaltime{4 h 45 min}}
\begin{ingredients}
\ihead{Puree}
2 cups diced fruit
1 tsp sugar
\ihead{Cream}
1/2 cup sugar
2 cups heavy cream
1/4 tsp vanilla extract
1/4 cup lemon juice
\ihead{Topping}
2/3 cup diced fruit
1 tsp white sugar
\end{ingredients}
\nextcolumn
Serves 4. Great with berries or stone fruit.
\begin{steps}
    \item Macerate fruit with sugar for 1 hour, then blend and refrigerate
    \item Bring cream and sugar to boil, then maintain a steady simmer for 5 min
    \item Whisk in vanilla, lemon and 1/3 cup puree, and let cream cool for 15 min
    \item Pour puree and then cream into 4 glasses
    \item Chill for 3 hours and macerate topping
    \item Spoon topping onto cooled possets
\end{steps}
\end{recipe}

\begin{densecard}{Quick Pastas}{\totaltime{20 min}}
\begin{steps}
    \item Cook sauce ingredients in proper order and boil pasta just short of al dente
    \item Toss pasta in sauce, adding pasta water as necessary, plate and garnish
\end{steps}
\columnratio{0.333}
\begin{paracol}{3}
\ihead{Aglio e Olio} olive\ijoin{}oil garlic chili parsley

\ihead{Con le Sarde} fennel onion garlic anchovy raisins saffron white\ijoin{}wine sardines pine\ijoin{}nuts chili breadcrumbs

\ihead{B3S3} butternut\ijoin{}squash shallot sage butter lemon parmesan

\nextcolumn
\ihead{Pomarola} cherry\ijoin{}tomatoes garlic basil parmesan

\ihead{Scampi} olive\ijoin{}oil shrimp garlic chili white\ijoin{}wine butter lemon\ijoin{}juice lemon\ijoin{}{zest} parsley

\ihead{All'Amatriciana} guanciale chili white\ijoin{}wine crushed\ijoin{}tomatoes\\pecorino\ijoin{}romano

\nextcolumn
\ihead{Al Limone} butter garlic lemon\ijoin{}zest lemon\ijoin{}juice pepper parmesan

\ihead{Puttanesca} garlic anchovies chili capers olives crushed\ijoin{}tomatoes parsley parmesan

\ihead{Al Tonno} garlic chili crushed\ijoin{}tomatoes tuna fish\ijoin{}sauce parsley
\end{paracol}
\end{densecard}

\begin{recipe}{Lighter Fettucine Alfredo}{\tag{V}\totaltime{30 min}}
\begin{ingredients}
140 g parmesan
2 tbsp heavy cream
1 large egg
1 tsp cornstarch
2 tbsp olive oil
1/2 tsp lemon zest, grated
salt and lots of pepper
1 lb fresh fettuccine
1 clove garlic, minced
2 tbsp butter
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Whisk together cheese, cream, egg, cornstarch, oil, lemon zest, salt and pepper
    \item Boil fresh fettucine for 45 seconds and drain, reserving 2 cups cooking water
    \item Toss pasta with garlic and butter
    \item Whisk 1 1/2 cups pasta water into cheese
    \item Transfer to pasta pot and cook on medium-high until thickened, about 45 seconds
    \item Toss pasta in sauce, adjust consistency
\end{steps}
\end{recipe}

\begin{recipe}{Tangzhong Pain de Mie}{\tag{V}\preheat{\fahrenheit{350}}\totaltime{3h 30 min}}
\begin{ingredients}
\ihead{Tangzhong}
30 g flour
150 ml milk
\ihead{Dough}
350 ml lukewarm milk
85 g soft butter
15 g salt
35 g sugar
35 g potato flour
565 g bread flour
2 tsp instant yeast
\end{ingredients}
\nextcolumn
Makes one 13"x4"x4" Pullman loaf.
\begin{steps}
    \item Microwave tangzhong for 1+1 min
    \item Combine everything and knead for 10 min
    \item Allow to rise in greased bowl for 1 h 30 min, until puffy but not quite doubled
    \item Shape into log and move to buttered pan
    \item Let rise until just below the lip of the pan, 45 min to 1 hour
    \item Bake at \fahrenheit{350} for 25 min with lid and 20 more without
\end{steps}
\end{recipe}

\begin{densecard}{Noodles in Pan Fried Sauce}{\totaltime{20 min}}
\begin{steps}
    \item Stir fry and simmer ingredients in order, leaving garnishes for plating
    \item Meanwhile, boil noodles and then toss with the sauce, plate and garnish
\end{steps}
\columnratio{0.333}
\begin{paracol}{3}
\ihead{Pad Thai} scallions garlic eggs napa\ijoin{}cabbage bean\ijoin{}sprouts shrimp tamarind\ijoin{}paste nam\ijoin{}pla honey vinegar chili peanuts cilantro limes

\ihead{Dan Dan} chili\ijoin{}oil vinegar soy\ijoin{}sauce sugar garlic ground\ijoin{}pork pickled\ijoin{}mustard\ijoin{}tuber peanuts
sichuan\ijoin{}pepper

\nextcolumn
\ihead{Zha Jiang} diced\ijoin{}pork ginger shaoxing\ijoin{}wine bean\ijoin{}sauce onion

\ihead{Lo Mein} cabbage shiitake scallions garlic white\ijoin{}pepper sesame\ijoin{}oil soy\ijoin{}sauce shaoxing\ijoin{}wine

\nextcolumn
\ihead{Mie Goreng} garlic shallot chili shrimp cabbage molasses oyster\ijoin{}sauce soy\ijoin{}sauce sesame\ijoin{}oil
\end{paracol}
\end{densecard}

\begin{denserecipe}{Creamy Vegan Tomato Soup}{\tag{VG}\totaltime{20 min}}
\begin{ingredients}
1 tbsp olive oil
1 cloves of garlic, grated
1/2 small onion, sliced
1/2 tsp oregano
1/4 tsp red pepper flakes
crustless slice of bread, torn into small pieces
28 oz (800 g) canned peeled tomatoes
1 cup water
3 tbsp olive oil
salt and pepper
\end{ingredients}
\nextcolumn
Serves 2 to 3
\begin{steps}
    \item Saute garlic, onion, oregano and red pepper in oil until softened
    \item Mash in bread and tomatoes
    \item Add water and simmer for 5 minutes
    \item Blend soup until smooth and drizzle in olive oil with blender on high
\end{steps}
Garnish with herbs and more olive oil.
\end{denserecipe}

\begin{recipe}{Pressure Cooker Rice and Beans}{\tag{VG}\totaltime{30 min}}
\begin{ingredients}
2 tbsp oil
1 onion, chopped
1 1/4 cups chicken stock
1 tsp salt
1 cup rice
15 oz canned beans
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Saute onion until soft
    \item Add stock, salt, rice and beans
    \item Cook on high for 3 minutes, natural release 15 minutes
    \item Fluff
\end{steps}
\end{recipe}

\begin{denserecipe}{Quick Chicken Couscous}{\totaltime{20 min}}
\begin{ingredients}
1 1/4 cups couscous
1/2 tsp kosher salt
3 tbsp olive oil
skinless chicken breast
1/2 red onion, diced
1 cup chicken broth
2 cups vegetables, diced
1/2 tsp smoked paprika
1/2 tsp turmeric
2 tbsp italian parsley
\end{ingredients}
\nextcolumn
Vegetables: zucchini, green beans, bell pepper, green onions

Serves 2
\begin{steps}
    \item Mix couscous, salt and olive oil, and level off
    \item Salt chicken and brown one side over high heat
    \item Flip, add onions and sear other side
    \item Dice chicken and return to pan
    \item Add broth, vegetables and spices
    \item Bring to boil, pour over couscous and cover
    \item After 5 minutes stir in parsley and adjust salt
\end{steps}
Garnish with crumbled feta or yoghurt sauce.
\end{denserecipe}

\begin{recipe}{Cream Biscuits}{\tag{V}\preheat{\fahrenheit{400}}\totaltime{25 min}}
\begin{ingredients}
2 dl flour
2 tsp baking powder
1/2 tsp kosher salt
1 tsp sugar
1 1/2 dl heavy cream
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Whisk together dry ingredients
    \item Stir in cream until just combined
    \item Turn out onto floured surface
    \item Fold until just cohesive and flatten to an even 1/2-inch thickness
    \item Cut out biscuits, gather scraps and repeat
    \item Bake in \fahrenheit{400} oven for 12-15 minutes
\end{steps}
\end{recipe}

\begin{recipe}{Sausage Gravy}{\totaltime{20 min}}
\begin{ingredients}
1 lb breakfast sausage
  or
1/2 lb each sausage and mushrooms
1 tbsp oil
1/4 cup flour
2 cups cold milk
salt and pepper
with plain sausage: sage, red pepper, marjoram, thyme
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Brown sausage (and mushrooms if using) in oil over high heat
    \item Reduce heat to medium
    \item Stir in flour and cook for 1 minute
    \item Add milk and stir constantly until smooth
    \item Cook stirring frequently until thickened
    \item Season and adjust consistency with milk
\end{steps}
\end{recipe}

\begin{densecard}{Broiled Sandwiches}{\totaltime{15 min}}
\begin{steps}
    \item Assemble onto sliced bread from ingredients in order
    \item Cook under broiler until cheese melts, but before edges burn
\end{steps}
\columnratio{0.333}
\begin{paracol}{3}
\ihead{Pizza} tomato\ijoin{}paste diced\ijoin{}pepperoni oregano grated\ijoin{}mozzarella

\ihead{Croque Monsieur} butter mustard ham nutmeg gruyère

\ihead{Tuna-Artichoke} mayonnaise black\ijoin{}pepper tuna artichoke\ijoin{}hearts cheddar
\nextcolumn
\ihead{Tomato} olive\ijoin{}oil garlic tomato parmesan grated\ijoin{}mozzarella

\ihead{Hawaiian} butter ketchup canadian\ijoin{}bacon pineapple monterey\ijoin{}jack

\ihead{Rarebit} mix\ijoin{}(mustard grated\ijoin{}cheddar beer cayenne garlic\ijoin{}powder)
\nextcolumn
\ihead{Turkey} butter mustard turkey tomato dill\ijoin{}havarti

\ihead{Apple\&Swiss} mayonnaise mustard ham apple swiss

\ihead{Sausage-Pepper} butter sausages pickled\ijoin{}onion roast\ijoin{}red\ijoin{}peppers\\grated\ijoin{}mozzarella
\end{paracol}
\end{densecard}

\begin{recipe}{Hollandaise Sauce}{\tag{V}\totaltime{10 min}}
\begin{ingredients}
2 egg yolks
1 tbsp lemon juice
1/2 tsp dijon mustard
6 tbsp salted butter
cayenne or hot sauce
\end{ingredients}
\nextcolumn
Serves 2-3
\begin{steps}
    \item Melt the butter
    \item Whisk yolks, lemon juice and mustard in double boiler over barely simmering water
    \item Slowly whisk in butter until sauce is thick
    \item Whisk in cayenne or hot sauce
\end{steps}
Keep the sauce warm in the double boiler, whisking occasionally, until ready to use.
\end{recipe}

\begin{recipe}{Simple Pie Crust}{\tag{V}\totaltime{1 h 15 min}}
\begin{ingredients}
150 g flour
1/4 tsp salt
10 tbsp cold unsalted butter
2 to 4 tbsp cold water
\end{ingredients}
\nextcolumn
Makes enough for one 9-inch pie
\begin{steps}
    \item Cut butter into small cubes
    \item Pulse flour and salt in food processor
    \item Add butter and pulse until coarsely mixed
    \item Slowly pulse in water until dough just comes together and is moist but not wet
    \item Gather into ball and refrigerate wrapped at least 1 hour and up to 2 days
\end{steps}
\end{recipe}

\begin{denserecipe}{Heirloom Tomato Tart}{\tag{V}\preheat{\fahrenheit{375}}\totaltime{1 h 30 min}}
\begin{ingredients}
simple pie crust
500 g ripe heirloom tomatoes
1/4 cup pesto
3/4 cup mozzarella, shredded
2 tbsp fresh basil and oregano, finely chopped
3 large eggs
1/3 cup heavy cream
1/2 tsp kosher salt
1/2 tsp black pepper
\end{ingredients}
\nextcolumn
Serves 4 to 6
\begin{steps}
    \item Cut tomatoes into 1/2-inch slices and put into colander to drain
    \item Roll out dough and fit into 9-inch pan, allowing edges to rise above the rim
    \item Prick all over with a fork
    \item Blind bake for 15 minutes in \fahrenheit{375}
    \item Whisk together eggs, cream, salt and pepper
    \item Spread in pesto; sprinkle in mozzarella and herbs; layer in tomatoes; and pour in custard
    \item Bake 35 minutes until filling is set
\end{steps}
\end{denserecipe}

\begin{recipe}{Miso-Sesame Vinaigrette}{\tag{VG}\preheat{\fahrenheit{350}}\totaltime{10 min}}
\begin{ingredients}
2 tbsp sesame seeds
2 cloves garlic, smashed
1 small shallot, chopped
2 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp balsamic
1 tbsp miso paste
1 tbsp brown sugar
1/2 cup canola oil
2 tbsp sesame oil
\end{ingredients}
\nextcolumn
Makes about 1 1/2 cups of dressing
\begin{steps}
    \item Toast sesame seeds at \fahrenheit{350} for 5 minutes
    \item Blend garlic, shallot, soy, vinegars, miso and sugar until homogeneous
    \item Blend in oil until emulsified
    \item Stir in sesame oil and toasted seeds
\end{steps}
Can be stored in refrigerator for 3 weeks.
\end{recipe}

\begin{recipe}{Lemony Asparagus Soup}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
1 bunch asparagus, chopped
2 shallots, chopped
2 tbsp olive oil
1/2 dl parsley
1 lemon
1/2 tsp sugar
1/2 l chicken stock
150 g creme fraiche
salt and pepper
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Saute asparagus and shallots until soft
    \item Grate the peel off the lemon
    \item Add parsley, lemon peel and sugar
    \item Add half of chicken stock, bring to boil and simmer for 5 minutes
    \item Blend until smooth, add creme fraiche and adjust consistency with more stock
    \item Season with lemon juice, salt and pepper
\end{steps}
\end{recipe}

\begin{recipe}{Peaches in Muscat}{\tag{VG}\totaltime{2 h}}
\begin{ingredients}
4 ripe peaches
1/2 cup sweet Muscat
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Peel and slice peaches over a bowl (to catch juices)
    \item Stir in Muscat and refrigerate for 2 to 6 hours
\end{steps}
If peaches are hard to peel, loosen skins in boiling water.

Serve alone or with whipped cream or ice cream.
\end{recipe}

\begin{recipe}{Braised Peppers and Onions}{\tag{VG}\totaltime{40 min}}
\begin{ingredients}
2 tbsp oil
3 large bell peppers
1 large onion
2 cloves garlic
2 tbsp ground cumin
2 bay leaves
1/2 tsp kosher salt
black pepper
\end{ingredients}
\nextcolumn
Serves 4--6 as a side
\begin{steps}
    \item Heat oil in large pot over medium heat
    \item Cook all vegetables and spices, stirring occasionally, until tender but not browned, about 30 minutes
\end{steps}
Lower heat if necessary to prevent browning.
\end{recipe}

\begin{recipe}{Potato-Leek Soup}{\tag{V}\totaltime{45 min}}
\begin{ingredients}
2 tbsp unsalted butter
2 large leeks
1 quart chicken stock
2 medium russet potatoes
1 bay leaf
salt and pepper
1 cup sour cream
1/2 tsp nutmeg
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Clean and chop leeks and potatoes
    \item Saute leeks until very soft, 10-15 minutes
    \item Add stock, potatoes and spices
    \item Bring to boil and simmer until potatoes are very soft, about 15 minutes
    \item Discard bay leaf, add cream and nutmeg
    \item Blend until smooth and adjust for salt
\end{steps}
Serve with sliced chives or scallions.
\end{recipe}

\begin{recipe}{Green Goddess Dressing}{\totaltime{15 min}}
\begin{ingredients}
1 cup parsley
1 cup spinach
2 tbsp tarragon
3 tbsp chives
1 clove garlic
1~tsp fish sauce
3 tbsp lemon juice
4 tsp vinegar
1/2 cup neutral oil
1/2 cup mayonnaise
salt and pepper
\end{ingredients}
\nextcolumn
Makes 1 1/2 cups
\begin{steps}
    \item Combine everything before mayonnaise
    \item Blend until smooth
    \item Add mayonnaise
    \item Blend until combined
    \item Season with salt and pepper
\end{steps}
Best when fresh, but will keep a couple of days in refrigerator.

Replace fish sauce with 2 anchovy fillets.
\end{recipe}

\begin{denserecipe}{Coq au Vin}{\preheat{\fahrenheit{350}}\totaltime{2 h 30 min}}
\begin{ingredients}
3 lb chicken dark meat
2 cups hearty red wine
1/4 lb lardons
1/2 lb mushrooms
1/2 lb frozen pearl onions
2 carrots, diced
3 cloves garlic, crushed
2 sprigs thyme
1 bay leaf
1 cup gelatinous broth
2 tbsp butter, cubed
3 tbsp parsley, minced
\end{ingredients}
\nextcolumn
\begin{steps}
    \item Marinate chicken in wine, at least 30 minutes
    \item Render lardons in dutch oven, set aside
    \item Dry chicken, brown in rendered fat, season with salt and pepper, set aside
    \item Brown mushrooms, onions and carrots
    \item Add garlic for 1 minute
    \item Deglaze with wine
    \item Add lardons, thyme, bay leaves and stock
    \item Reduce by one third
    \item Nestle in chicken thighs skin exposed
    \item Braise uncovered in \fahrenheit{350} for 1 hour
    \item Whisk in butter and parsley
\end{steps}
\end{denserecipe}

\begin{recipe}{Saaristolaisleipä}{\tag{V}\preheat{\celsius{175}}\totaltime{3h 30 min}}
\begin{ingredients}
3 tsp instant yeast
1 1/2 dl beer malts
1 1/2 dl bran
1 1/2 tsp kosher salt
2 dl rye flour
5 dl wheat flour
5 dl piimä
1 dl treacle
1 espresso shot + 2~tbsp treacle
\end{ingredients}
\nextcolumn
Makes 1 large loaf
\begin{steps}
    \item Mix all dry ingredients
    \item Whisk together piimä and treacle
    \item Heat wet ingredients to \celsius{42 degrees}
    \item Add dry ingredients into wet ingredients and mix until fully combined
    \item Rise until doubled, about 90 minutes
    \item Bake at \celsius{175} for 1 h 30 min, brush with espresso treacle mixture and bake for 30 minutes more
\end{steps}
\end{recipe}

\begin{densecard}{Quiche}{\preheat{\fahrenheit{350}}\totaltime{1 h 15 min}}
\begin{densesteps}
    \item Blind bake frozen crust 45 minutes (15 minutes at \fahrenheit{425} if not frozen)
    \item Cook raw meats, saute vegetables that release moisture
    \item Mix 3 eggs, 1 1/2 cup whole milk, salt, pepper (optionally heat to \celsius{50})
    \item Fill and bake at \fahrenheit{350} until temperature reaches \celsius{75}, about 35 minutes
\end{densesteps}
\columnratio{0.333}
\begin{paracol}{3}
\ihead{Lorraine} pancetta onion gruyère paprika nutmeg

\ihead{LASS} leek asparagus garlic smoked\ijoin{}salmon gruyère dill

\ihead{Kinkku} smoked\ijoin{}ham bell\ijoin{}pepper onion emmental parsley

\nextcolumn

\ihead{Florentine} butter shallots spinach gruyère

\ihead{Greek} ground\ijoin{}lamb onion garlic rosemary mint olives feta

\ihead{Gallic} goat\ijoin{}cheese thyme lemon\ijoin{}zest scallions parsley

\nextcolumn
\ihead{BLB} bacon bell\ijoin{}pepper leek gruyère thyme

\ihead{Vahvero} chanterelles red\ijoin{}onion garlic gouda chives

\ihead{Dandy} mushroom onion garlic blanched\ijoin{}dandelion gruyère
\end{paracol}
\end{densecard}

\begin{denserecipe}{French Macaroni Casserole}{\totaltime{30 minutes}}
\begin{ingredients}
3 cups mornay sauce
1 1/2 cups macaroni
1 tbsp olive oil
1 large onion
1 rib celery
1 small carrot
3 cloves garlic
1 lb ground beef
3 tbsp fresh oregano, parsley and basil
\mbox{1/2 cup crushed tomatoes}
2 tbsp grated parmesan
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Cook macaroni
    \item Saute vegetables in olive oil
    \item Add meat and season with salt and pepper
    \item Cook, breaking apart, until no longer red
    \item Add herbs and tomatoes
    \item Cook for 5 minutes
    \item Combine with macaroni and transfer into \mbox{7-by-10} inch baking dish
    \item Pour hot mornay sauce on top
    \item Sprinkle parmesan and broil until browned
\end{steps}
\end{denserecipe}

\begin{recipe}{Mornay Sauce}{\totaltime{10 min}}
\begin{ingredients}
3 tbsp butter
1/4 cup flour
2 cups milk
2 cups shredded \hphantom{split} cheddar
white pepper
nutmeg
cayenne
\end{ingredients}
\nextcolumn
Yields 3 cups
\begin{steps}
    \item Melt butter over medium-high heat
    \item Whisk in flour
    \item Cook until flour is cooked
    \item Whisk in cold milk
    \item Cook, whisking constantly, until thick
    \item Add cheese and stir until melted
    \item Add spices to taste and check for salt
\end{steps}
\end{recipe}

\begin{recipe}{Mediterranean Roast Cauliflower}{\tag{V}\preheat{\fahrenheit{500}}\totaltime{40 min}}
\begin{ingredients}
1 cauliflower
3+3 tbsp olive oil
salt and pepper
1 tbsp vinegar
1 tbsp honey
2 tbsp capers
1/4 cup pine nuts, toasted
1/4 cup raisins
2 tbsp parsley, minced
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Cut cauliflower into 8 wedges
    \item Toss cauliflower with oil, salt and pepper
    \item Roast cauliflower at \fahrenheit{500}, flipping once, about 20 minutes until tender
    \item Mix remaining ingredients and season with salt and pepper
    \item Plate cauliflower and spoon on dressing
\end{steps}
\end{recipe}

\begin{denserecipe}{Lamb Shank Tagine}{\preheat{\fahrenheit{350}}\totaltime{3 h}}
\begin{ingredients}
4 lamb shanks
1 tsp each cumin, cinnamon, coriander, garlic
1 tbsp each paprika, \mbox{ginger} + pinch cayenne
2 medium onions, sliced
1 1/2 tbsp tomato paste
3 cups gelatinous stock
24 dates, pitted
1/2 cup golden raisins
1/2 cup pomegranate
cilantro
\end{ingredients}
\nextcolumn
Serves 4 generously
\begin{steps}
    \item Season lamb generously with salt, pepper and mixed dry spices, set aside for 1 hour
    \item Brown lamb over medium heat in dutch oven
    \item Set lamb aside and lightly brown onions
    \item Add tomato and 8 finely chopped dates, and cook for 1 minute
    \item Add lamb and stock and bring to boil
    \item Braise with lid at \fahrenheit{350} for 2 hours 30 minutes
    \item Remove lamb, skim fat, add dates and raisins
    \item Reduce slightly, pour over lamb and garnish with pomegranate and cilantro
\end{steps}
\end{denserecipe}

\begin{recipe}{Snap Pea-Chicken Salad}{\totaltime{40 min}}
\begin{ingredients}
1 boneless, skinless chicken breast
1 lb sugar snap peas
3 tbsp roasted white sesame seeds
1/3 cup Miso-Sesame Vinaigrette
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Bring chicken and water to cover by 1 inch to boil over medium-high heat, lower heat to gently simmer for 10 minutes, turn off heat and cover for 10 minutes
    \item Meanwhile, blanch peas for 90 seconds, shock, dry, trim and slice on a diagonal
    \item Cool chicken in ice water and shred
    \item Combine chicken, peas and dressing
\end{steps}
\end{recipe}

\begin{recipe}{Poached Chicken Breast}{\totaltime{1 h 15 min}}
\begin{ingredients}
2 l cold water
15 g salt
700 g chicken breast, with bone and skin preferably
aromatics, such as a scallion and a knob of ginger
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Bring water, salt, chicken and aromatics to \celsius{65} over medium-high heat
    \item Adjust heat to maintain temperature between \celsius{65-70}
    \item Cook until chicken reaches \celsius{65} in thickest part, about 1 hour
    \item Strain broth and save for another use
\end{steps}
\end{recipe}

\begin{denserecipe}{Big Pot of Beans}{\totaltime{7 h}}
\begin{ingredients}
1 lb dried beans
salt, olive oil
aromatics, such as garlic, onion, celery, carrot
herbs, such as thyme, sage, oregano, rosemary, bay leaves
meat, such as cured sausage, smoked pork, or a Parmesan rind
fresh herbs, celery leaves, red pepper, scallion, red onion, flaky salt
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Pick over, rinse and soak beans in salted water for 4 to 8 hours (optional for black beans, black-eyed beans and lentils)
    \begin{description}
        \item[Quick soak:] bring to boil and wait 1 hour
    \end{description}
    \item Combine drained beans, salted water to cover by 3 inches, oil, aromatics, herbs and meat
    \item Simmer, skimming and adding water as necessary, until fully tender, anywhere from 30 minutes to 3 hours
    \begin{description}
        \item[Oven method:] cook covered at \fahrenheit{250}/\celsius{120}
    \end{description}
    \item Garnish with fresh herbs, alliums and spices
\end{steps}
\end{denserecipe}

\begin{recipe}{Pressure Cooker Black Beans}{\totaltime{60 min}}
\begin{ingredients}
1 tbsp oil
2-3 chorizos or other cured sausages, chopped
1 lb dried black beans
1 onion, split in half
6 cloves garlic
1 orange, split in half
2 bay leaves
2 quarts chicken stock
2 tsp kosher salt
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Heat oil in pressure cooker
    \item Brown sausage
    \item Add all ingredients
    \item Cook at high pressure for 40 minutes
    \item For creamy beans release pressure naturally, or quick-release for firmer beans
    \item Discard onion, orange and bay leaves
    \item Season to taste with salt
\end{steps}
\end{recipe}

\begin{recipe}{Soy Reduction}{\totaltime{2 h}}
\begin{ingredients}
3 dl tamari
3 dl cheap sake
85 g sugar
5 g kombu
15 g dried shiitakes
10 g bonito flakes
\end{ingredients}
\nextcolumn
\begin{steps}
    \item Simmer all ingredients for 10 minutes
    \item Cover and let steep for 1 hour
    \item Strain into a non-stick skillet
    \item Reduce to a syrup, until a drop smeared onto a chilled plate holds its shape, about 15 minutes
    \item Transfer to measuring cup to cool
    \item Transfer cooled syrup into squeeze bottle
\end{steps}
Steep aromatics again for pickling eggs.
\end{recipe}

\begin{recipe}{Salmon Poke Bowl}{\totaltime{20 min}}
\begin{ingredients}
1 lime, zest and juice
1/2 inch ginger, grated
2 tbsp Miso-Sesame Vinaigrette
1/2 apple
1/4 cucumber
1 scallion
1/2 lb sushi salmon
1 tsp sesame seeds
salt and pepper
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Mix zest, juice, ginger and vinaigrette
    \item Peel and dice apple and cucumber
    \item Thinly slice scallion
    \item Trim and dice salmon into large cubes
    \item Combine all ingredients
    \item Season to taste with salt and pepper
\end{steps}
Serve over rice drizzled with Soy Reduction
\end{recipe}

\begin{recipe}{Carrot Salad}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
1 cup pineapple or orange pieces
1/2 cup golden raisins
1/4 cup yogurt or mayonnaise
1 tbsp orange zest
salt
4 cups grated carrots, about 6 medium
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Optionally, soak raisins in hot water for 15 minutes
    \item Combine everything but carrots
    \item Season to taste with salt
    \item Fold in carrots
\end{steps}
Ideally refrigerate for 1 hour before serving.
\end{recipe}

\begin{denserecipe}{Thanksgiving Dressing}{\preheat{\fahrenheit{250}}\totaltime{2 h 45 min}}
\begin{ingredients}
3/4 cup unsalted butter
1 lb day-old white bread
2 1/2 cup chopped onion
1 1/2 cup sliced celery
1/2 cup chopped parsley
2 tbsp minced sage
1 tbsp minced rosemary
1 tbsp minced thyme
2 tsp kosher salt
1 tsp black pepper
2 1/2 cup chicken broth
2 large eggs
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Tear bread into 1 inch chunks and bake at \fahrenheit{250} until dry, about 1 hour
    \item Lightly brown onions and celery in butter
    \item Toss bread with vegetables, herbs, salt, pepper, and 1 1/4 cups broth
    \item Combine remaining 1 1/4 cups broth and eggs
    \item Fold custard into bread and transfer to buttered baking dish
    \item Bake covered with foil at \fahrenheit{350} for 40 minutes
    \item Bake uncovered for 40 minutes more, until browned and crisp
\end{steps}
\end{denserecipe}

\begin{recipe}{Paneer on Tomato}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
2 ripe tomatoes
salt and pepper
6-8 oz paneer, cubed
1+2 tbsp coconut oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1 sprig fresh curry leaves, crumpled
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Grate tomatoes onto serving plates and season generously with salt and pepper
    \item Lightly brown paneer in 1 tbsp oil and pile onto tomato
    \item Fry mustard and cumin in 2 tbsp oil
    \item When mustard seeds start popping, add curry leaves and saute gently
    \item Drizzle oil and spices over paneer
\end{steps}
\end{recipe}

\begin{denserecipe}{Spicy Corn Salad}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
2+1 tbsp olive oil
2 tbsp lime juice
1/4 tsp ground cumin
3/4 tsp kosher salt
1/3 cup red onion, diced
1 clove garlic, minced
3 cups corn (4 to 6 ears)
6 oz shishito or bell peppers, sliced
1 jalapeno, diced
1/4 cup cotija, grated
1/4 cup cilantro, chopped
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Whisk 2 tbsp of oil with juice, cumin and salt
    \item Add red onion and garlic
    \item Salt peppers and cook over medium heat in 1~tbsp oil until tender
    \item Combine corn with peppers, dressing, cotija and cilantro
\end{steps}
Garnish with more cilantro.
\end{denserecipe}

\begin{recipe}{Orange and Radish Salad}{\tag{VG}\totaltime{15 min}}
\begin{ingredients}
1/3 cup lemon juice (about 2 lemons)
2 tbsp sugar
1/4 tsp flaky salt
4 large oranges
8 red radishes
orange zest, optional
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Shake together juice, sugar and salt
    \item Peel oranges, slice into rounds, de-seed
    \item Cut radishes into matchsticks
    \item Chill all components thoroughly
    \item Arrange orange rounds onto dish, top with radish and drizzle with dressing, sprinkle with orange zest
    \item Finish with tiny pinch of salt
\end{steps}
\end{recipe}

\begin{recipe}{French Lentils}{\tag{VG}\totaltime{40 min}}
\begin{ingredients}
3 tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 carrot, finely diced
2 1/4 cup Le Puy lentils
1 tsp thyme
3 bay leaves
1 tbsp kosher salt
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Saute vegetable until soft
    \item Add 6 cups water, lentils, thyme, bay leaves and salt
    \item Bring to boil
    \item Cook at a fast simmer until lentils are tender, 20 to 25 minutes
    \item Drain excess water if necessary
\end{steps}
\end{recipe}

\begin{recipe}{Gullichsenin Letut}{\tag{V}\totaltime{1 h 10 min}}
\begin{ingredients}
4 dl flour
1 tsp baking powder
1/2 tsp salt
5 dl milk
3 eggs
30 g butter, melted
250 g soft quark
1/2–1 dl club soda
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Combine flour and baking powder
    \item Add half of milk and mix well, then rest of milk, eggs, butter and quark
    \item Let stand for at least 30 minutes
    \item Add club soda
    \item Fry in oil and butter
\end{steps}
Serve with: manchego and berries/gouda and fig jam/sour cream and lemon curd/ sugar and lemon juice
\end{recipe}

\begin{recipe}{Harissa and Hot Brown Butter}{\totaltime{60 min}}
\begin{ingredients}
4 cups chicken stock
1 lb chicken thighs or lamb stew meat, de-skinned and boned
1 1/2 cups pearl farro, korkot or barley
1 tsp kosher salt
6 tbsp butter
4 tbsp olive oil
2 tbsp aleppo pepper
lavash, for serving
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Cut meat into 1-inch cubes
    \item Cook 1 cup water, broth, meat, farro and salt in a pressure cooker at high pressure for 40 minutes + a natural release
    \item Mash until chicken is mostly shredded and harissa is very thick, about 2 minutes
    \item Check for salt
    \item Deeply brown butter and oil in saucepan
    \item Mix in pepper and serve with harissa
\end{steps}
\end{recipe}

\begin{denserecipe}{Spiced Fruit Torte}{\tag{V}\preheat{\fahrenheit{350}}\totaltime{1 h 15 min}}
\begin{ingredients}
1/2 cup salted butter
3/4 to 1 cup sugar
1 cup flour
1 tsp baking powder
1 to 2 tsp spices
2 eggs
1 to 1.5 lb juicy fruit
sugar and lemon juice
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Cream soft butter with sugar
    \item Beat in eggs, then flour, baking powder, spices
    \item Spoon batter into 8--10 inch springform pan
    \item Place fruit on top, possible skin side up
    \item Sprinkle with sugar and lemon juice to taste
    \item Bake at \fahrenheit{350} until light golden, about 1 hour
\end{steps}
\begin{description}
    \item[Original:] purple plums, cinnamon
    \item[Holiday:] poached pears, cardamom, citrus zest
    \item[Italian:] peaches, almond extract, 33\% cornmeal
    \item[Forest:] raspberries, thyme, 33\% almond meal
\end{description}
\end{denserecipe}

\begin{recipe}{Natasha}{\totaltime{5 min}}
\begin{ingredients}
3 cl raspberry infused seabuckthorn liquour
2 cl mezcal
2 cl lemon juice
2 cl pink peppercorn simple syrup
\end{ingredients}
\nextcolumn
Serves 1
\begin{steps}
    \item Rim a glass with fine sugar
    \item Shake all ingredients with ice
    \item Strain into glass
\end{steps}
\end{recipe}

\begin{recipe}{Creamed Spinach}{\tag{V}\totaltime{2 h}}
\begin{ingredients}
3 tbsp butter
2 shallots, minced
2 cloves garlic, minced
2 lb curly spinach
1 tbsp flour
1 1/2 cups heavy cream
1/2 cup whole milk
1/4 tsp nutmeg
1/4 cup creme fraiche
salt and pepper
(1 cup parmesan)
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Saute shallots and garlic until softened, wilt in spinach
    \item Add flour and cook until incorporated, stir in heavy cream and milk
    \item Cook at a bare simmer, stirring occasionally, until soft, about 1 1/2 hours
    \item Stir in nutmeg and creme fraiche
    \item Season with salt and pepper
    \item Optionally, broil on parmesan until browned
\end{steps}
\end{recipe}

\begin{recipe}{Caramelized Onion, Gruyere, Tomato Tart}{\preheat{\fahrenheit{350}}\totaltime{1 h}}
\begin{ingredients}
1 vodka pie dough
2 lb onions, caramelized
110 g gruyere, grated
450 g cherry tomatoes
\end{ingredients}
\nextcolumn
Serves 6 to 8
\begin{steps}
    \item Fill 11 inch tart pan with dough and chill for 30 minutes
    \item Blind bake at \fahrenheit{350} for 40 minutes
    \item Mix tomatoes with 1 tbsp caramelized onion juices and pinch of salt
    \item Fill slightly cooled tart with onions, cheese and tomatoes, in that order
    \item Bake at \fahrenheit{375} until golden brown, about 30-40 minutes
\end{steps}
\end{recipe}

\begin{recipe}{Vodka Pie Dough}{\totaltime{1 h}}
\begin{ingredients}
2 1/2 cups  flour
1 tsp table salt
2 tbsp sugar
12 tbsp cold butter, diced
1/2 cup cold lard, in chunks
1/4 cup cold vodka
1/4 cup cold water
\end{ingredients}
\nextcolumn
Fills two 11-inch tart pans
\begin{steps}
    \item Mix 1 1/2 cups flour, salt and sugar in food processor
    \item Add fats and process until homogenous and starting to clump
    \item Scrape sides, add remaining flour and pulse 4 to 6 quick times
    \item Sprinkle on vodka and water, fold together with spatula
    \item Refrigerate for 45 minutes
\end{steps}
\end{recipe}

\begin{recipe}{Reverse Seared Steak}{\preheat{\fahrenheit{250}}\totaltime{50 min}}
\begin{ingredients}
1 thick steak
salt and pepper
oil
1 tbsp butter
\end{ingredients}
\nextcolumn
Serves 1
\begin{steps}
    \item Season generously with salt and pepper
    \item Cook in \fahrenheit{250} (\celsius{120}) oven until appropriate temperature (see below)
    \item Set skillet to heat on high heat and put a plate in the oven
    \item Brown steak up to 90 seconds per side
    \item Rest on warm plate for 10 to 15 minutes
\end{steps}
Temperature out of oven: \celsius{35} for 1.25", \celsius{38} for 1.5", \celsius{42} for 1.75", \celsius{45} for 2"
\end{recipe}

\begin{recipe}{Sabudana Khichdi}{\tag{V}\totaltime{4 h 15 min}}
\begin{ingredients}
1 cup tapioca pearls, rinsed (sabudana)
1/4 cup peanuts
2 tbsp ghee
1/2 tsp kosher salt
1/2 tsp cumin seeds
1 sprig curry leaves
1 to 2 hot green chilies
2 tbsp cilantro, chopped
1 tbsp lemon juice
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Soak tapioca in enough water to cover until soft, 4 hours to preferably overnight
    \item Dry roast and chop peanuts
    \item Saute spices in ghee for a few minutes
    \item Add drained sabudana and saute on high until translucent, about 3 minutes
    \item Mix in lemon juice, cilantro and peanuts
\end{steps}
\end{recipe}

\begin{recipe}{Egg Salad for Tea Sandwiches}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
2 hard boiled eggs
1 tbsp mayonnaise
1 tbsp yoghurt
1 tbsp Dijon mustard
1 tsp dill, minced
1 tsp parsley, minced
pinch of sugar
salt and pepper
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Mash together eggs, mayonnaise, yoghurt and mustard
    \item Mix in dill and parsley
    \item Season with sugar, salt and pepper
\end{steps}
\end{recipe}

\begin{denserecipe}{Choux Pastry}{\tag{V}\preheat{\fahrenheit{400}}\totaltime{20 min}}
\begin{ingredients}
1 cup (235 g) water or milk
6 tbsp (85 g) unsalted butter, diced
2 tsp sugar, optional
1/2 tsp kosher salt
130 g flour
4 large eggs (200 g)
\end{ingredients}
\nextcolumn
Makes 18 puffs
\begin{steps}
    \item Bring water, butter, sugar to boil on high heat
    \item Mix in flour off heat
    \item Cook on medium-high until \celsius{80}
    \item Beat with paddle in stand mixer until \celsius{60}
    \item Beat in eggs one at a time
    \item Pipe and coat with cooking spray
    \item Bake at \fahrenheit{400} until golden, about 25 minutes
    \item Dry in cooling, cracked oven for 30 minutes
\end{steps}
Can wait for 2 hours in piping bag before baking.
\end{denserecipe}

\begin{denserecipe}{Egg and Tomato}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
4 eggs
1/2 tsp kosher salt
seasonings, such as sugar, white pepper, sesame oil, cooking wine, fish sauce
1 tbsp water
1/2 tsp cornstarch
1 tbsp ketchup
2+1 tbsp oil
1 scallion, sliced
2-4 tomatoes, chopped
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Beat together eggs, salt and seasonings
    \item Combine 1 tbsp water, cornstarch and ketchup
    \item Heat 2 tbsp oil over medium-high heat
    \item Fry scallions until aromatic
    \item Add eggs and scramble until just set
    \item Remove eggs from pan
    \item Cook tomatoes in 1 tbsp oil until saucy
    \item Add slurry and cook until thickened
    \item Stir in eggs
\end{steps}
\end{denserecipe}

\begin{recipe}{Reliable Carbonara}{\totaltime{30 min}}
\begin{ingredients}
2 eggs + 2 yolks
1/2 cup grated parmesan and pecorino
1/2 tsp black pepper
1/4 cup diced guanciale or bacon
2 tbsp olive oil
1/2 lb pasta
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Mix eggs, cheeses, pepper in a metal bowl
    \item Fry guanciale in oil over medium heat until crisp, then leave in pan with heat off
    \item Meanwhile, cook pasta in salted water
    \item Lift out pasta into pan with guanciale
    \item Mix and scrape contents of pan into metal bowl and add 1/4 cup cooking water
    \item Cook in bowl over but not touching boiling water, stirring quickly until thickened
\end{steps}
\end{recipe}

\begin{recipe}{Convection Tortilla Pizza}{\preheat{\fahrenheit{400}}\totaltime{15 min}}
\begin{ingredients}
1 flour tortilla
4 tbsp pizza sauce
3 tbsp grated mozzarella
2 tbsp grated parmesan
toppings, such as ham, basil, cooked sausage, pepperoni, onion, banana peppers, sun-dried tomatoes, olives
\end{ingredients}
\nextcolumn
Serves 1
\begin{steps}
    \item Line a baking sheet with foil
    \item Spray foil with oil
    \item Lay tortilla on sheet
    \item Spread on pizza sauce
    \item Sprinkle on cheeses
    \item Add toppings
    \item Bake with convection at \fahrenheit{400} until well browned and crispy, about 9 minutes
\end{steps}
\end{recipe}

\begin{densecard}{Potato Salads}{\totaltime{40 min}}
\begin{densesteps}
    \item Bring to boil 1 1/2 lb cut up potatoes, 1 tbsp salt, 1/2 tbsp vinegar and 3 cups tepid water in saucepan and cook until fully tender, about 17 minutes
    \item Drain and toss with 1 tbsp vinegar; spread out and cool for 10 minutes
    \item Toss potatoes with dressing and season with salt and pepper to taste
\end{densesteps}
\columnratio{0.333}
\begin{paracol}{3}
\lihead{Lighter Scandinavian}

\begin{ingredients}
1/2 tbsp vinegar
1 tbsp grain mustard
2 tbsp sour cream
2 tsp olive oil
1 red onion, diced
2 scallions, sliced
2 tbsp minced dill
\end{ingredients}
\nextcolumn
\lihead{Spicy Kimchi}

\begin{ingredients}
1/4 cup mayonnaise
1/4 cup yoghurt
2 tbsp sliced scallions
2 tbsp chopped kimchi
1 tbsp ketchup
2 tsp lime juice
1 tsp sriracha
\end{ingredients}
\nextcolumn
\lihead{Vegan Tahini}

\begin{ingredients}
1/3 cup olive oil
1 tbsp lemon juice
1/4 cup sliced scallions
2 cloves garlic, crushed
1 tsp ground cumin
1/4 cup tahini
1/2 cup soft herbs
\end{ingredients}
\end{paracol}
\end{densecard}

\begin{recipe}{Extra-Light and Foamy Eggnog}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
4 eggs, separated
70 g sugar
350 ml whole milk
240 ml heavy cream
240 ml dark rum, brandy, or a mix
freshly grated nutmeg, to garnish
\end{ingredients}
\nextcolumn
Serves 6 to 8
\begin{steps}
    \item Whip egg whites to soft peaks, add half of sugar and whip to stiff peaks
    \item Separately, beat egg yolks with rest of sugar until pale yellow and ribbony
    \item Mix in milk, cream and alcohol
    \item Fold in egg whites
    \item Ladle into goblets and grate on nutmeg
\end{steps}
For more complexity, age in refrigerator for up to a year and blend with a fresh batch.
\end{recipe}

% To be seen if this is solid enough to withstand baking
\begin{recipe}{Figgy Christmas Star Filling}{\tag{VG}\totaltime{30 min}}
\begin{ingredients}
200 g dried figs, roughly chopped
3 dl water
1 dl sugar
1 stick cinnamon
1/4 dl amaretto
1 tbsp cornstarch + 1~tbsp water
\end{ingredients}
\nextcolumn
Makes 2 cups
\begin{steps}
    \item Bring figs, water, sugar, cinnamon to boil
    \item Simmer for 20 minutes, until figs are soft
    \item Remove cinnamon
    \item Blend until mostly smooth
    \item Mix cornstarch with water
    \item Stir slurry into the filling, bring to boil and cook for 1 minute, stirring constantly
\end{steps}
\end{recipe}

\begin{recipe}{Gin Graved Salmon}{\totaltime{1 day}}
\begin{ingredients}
800 g salmon fillet, deboned
1/4 dl gin
2 tbsp kosher salt
2 tsp granulated sugar
1 tbsp crushed juniper berries
\end{ingredients}
\nextcolumn
Serves 12
\begin{steps}
    \item Place salmon onto parchment stacked on foil and raise the edges to contain the gin
    \item Pour gin all over the salmon
    \item Mix all spices and sprinkle onto salmon
    \item Wrap tightly and place in plastic bag
    \item Refrigerate under light weight for 1 to 1~1/2 days
    \item Wipe and cut into thin slices
\end{steps}
\end{recipe}

\begin{recipe}{Rice Porridge}{\tag{V}\totaltime{45 min}}
\begin{ingredients}
1 1/2 dl short grain rice
8 dl whole milk
1/2 tsp kosher salt
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Add all ingredients into pressure cooker
    \item Cook at high pressure for 1 minute and natural release for at least 30 minutes
    \item Depressurize and stir until smooth
    \item Season to taste with more salt
\end{steps}
\end{recipe}

\begin{recipe}{Dried Fruit Soup}{\tag{VG}\totaltime{20 min}}
\begin{ingredients}
250 g dried fruits, such as raisins or apricots
7 dl water
1/2 dl sugar
1 stick cinnamon
2 tbsp cornstarch + 1/2 dl water
1 tbsp lemon juice
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Bring fruit, water, sugar and cinnamon to boil
    \item Simmer until fruit is softened, about 10 minutes
    \item Remove cinnamon
    \item Mix cornstarch, water and lemon juice
    \item Stir slurry into soup, bring to boil and cook for 1 minutes, stirring constantly
\end{steps}
\end{recipe}

\begin{recipe}{Potato Flat Bread}{\tag{V}\preheat{\fahrenheit{500}}\totaltime{30 min}}
\begin{ingredients}
3 dl potato puree
1 1/2 tsp kosher salt
1 egg
3 dl flour
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Mix all ingredients until thoroughly combined, but don't knead
    \item Portion in mounds onto parchment papered baking sheet
    \item Flatten with floured hands
    \item Prick all over with a fork
    \item Bake at \fahrenheit{500} until well browned in spots, about 15 minutes
\end{steps}
\end{recipe}

\begin{denserecipe}{Rutabaga Casserole}{\tag{V}\preheat{\fahrenheit{350}}\totaltime{2 h 40 min}}
\begin{ingredients}
1 kg rutabagas, peeled and roughly diced
2 dl heavy cream
2 eggs
1 1/2 tsp kosher salt
1 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
3/4 dl dark syrup
butter and breadcrumbs, for topping
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Boil rutabaga in salted water until soft, about 30 minutes
    \item Save 1 dl cooking water and drain rutabaga
    \item Puree rutabaga
    \item Combine ingredients up to syrup, check for salt and adjust consistency with saved water
    \item Transfer to buttered baking dish, top with butter shavings and breadcrumbs and shape surface with a spoon
    \item Bake at \fahrenheit{350} for 2 hours
\end{steps}
\end{denserecipe}

\begin{recipe}{Creamy Mushroom Salad}{\tag{V}\totaltime{1 h}}
\begin{ingredients}
1 lb mixed mushrooms, finely diced
1 shallot, minced
1 tbsp minced chives
1 dl heavy cream
1 dl creme fraiche
1 tsp vinegar
salt and pepper
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Cook mushrooms in a dry pan on medium heat until they release water
    \item Simmer slowly for 5 minutes
    \item Drain and reserve liquid for another use
    \item Whip cream to soft peaks
    \item Mix all ingredients with cooled mushrooms and season with salt and pepper
    \item Rest in refrigerator for 15 minutes
\end{steps}
\end{recipe}

\begin{denserecipe}{Coastal Bread}{\tag{V}\preheat{\fahrenheit{350}}\totaltime{4 h}}
\begin{ingredients}
25 g instant yeast, about 3 tbsp
3 dl beer malts
3 dl wheat bran
3 dl rye flour
10 dl wheat flour
1 l piimä or kefir
3 dl dark syrup
2 tbsp kosher salt
1/2 dl dark syrup + 1 dl water, for brushing
\end{ingredients}
\nextcolumn
Makes enough for 3 pans of 1 1/2 liters each
\begin{steps}
    \item Mix yeast, malts, bran and flours
    \item Heat piimä, syrup and salt to \celsius{42}
    \item Add dry ingredients and mix until fully combined, but don't knead
    \item Let rise covered in a warm place for 1 1/2 hours, or overnight in refrigerator
    \item Ladle into buttered pans leaving 1/4 free
    \item Let rise until the dough fills the pans
    \item Bake at \fahrenheit{350} for 1 1/2 hours, brushing loaves with syrup-water mixture after 1 hour
\end{steps}
Coastal bread is at its best after 1 to 2 days.
\end{denserecipe}

\begin{recipe}{Tart Panna Cotta}{\tag{V}\totaltime{4 h 20 min}}
\begin{ingredients}
1/2 envelope gelatin, just over 1 tsp
3 tbsp water
1 1/4 cups heavy cream
1/4 cup sugar
2 strips lemon peel
tiniest pinch salt
1/8 tsp vanilla extract
1/4 cup buttermilk
1 1/2 tsp lemon juice
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Bloom gelatin in water for 10 minutes
    \item Bring cream, sugar, lemon peel, salt and vanilla to a bare simmer on medium heat
    \item Add bloomed gelatin and whisk until fully dissolved
    \item Stir in buttermilk and lemon juice
    \item Strain and portion into serving bowls
    \item Chill for 4 hours or preferably overnight
\end{steps}
\end{recipe}

\begin{recipe}{Fast Caramelized Onions}{\tag{VG}\totaltime{30 min}}
\begin{ingredients}
3 lb onions, sliced through root
3/4 cup water
2 tbsp oil
3/4 tsp kosher salt
1/8 tsp baking soda + 1 tbsp water
\end{ingredients}
\nextcolumn
\begin{steps}
    \item Boil onions, water, oil and salt covered in non-stick skillet over high heat until water has evaporated, about 10 minutes
    \item Uncover and reduce heat to medium-high
    \item Cook without stirring for 30 seconds, scrape up fond, stir and press onions down
    \item Repeat step 3 until onions are well browned and a bit sticky, about 15 to 20 minutes
    \item Combine baking soda and water, stir into onions, and cook until solution evaporates, about 1 minute
\end{steps}
\end{recipe}

\begin{recipe}{Champagne Sabayon}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
3 yolks
75 g sugar
125 ml champagne
small piece lemon rind
400 g mixed berries, such as raspberries and blueberries
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Prepare double boiler
    \item Whisk together yolks and sugar off heat
    \item Add champagne and lemon, and whisk until sugar has dissolved
    \item Cook, whisking constantly, until mixture foams and thickens, about 10 minutes
    \item Pour over berries in serving dishes
    \item Optionally, brown surface with blow torch
\end{steps}
\end{recipe}

\begin{recipe}{Pomegranate Brussels Sprouts}{\tag{VG}\preheat{\fahrenheit{425}}\totaltime{30 min}}
\begin{ingredients}
1.5 lb brussels sprouts, halved
3 tbsp olive oil
salt and pepper
1/4 cup chopped walnuts
3 tbsp pomegranate seeds
1 tsp pomegranate molasses
flaky salt
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Toss brussels sprouts with oil
    \item Season well with salt and pepper and toss
    \item Roast on sheet pan until deeply brown, about 30 minutes, flipping halfway through
    \item Meanwhile, toast walnuts in the same oven until aromatic, about 5 minutes
    \item Toss brussels sprouts with walnuts and pomegranate seeds
    \item Sprinkle on molasses and flaky salt
\end{steps}
\end{recipe}

\begin{recipe}{Glögi Syrup}{\tag{VG}\totaltime{40 min}}
\begin{ingredients}
1 cup water
2 cups sugar
1 inch ginger, sliced
2 strips orange peel
2 sticks cinnamon
2 star anise pods
2 tsp whole cloves
1 tbsp cardamom seeds
\end{ingredients}
\nextcolumn
Makes 2 cups
\begin{steps}
    \item Bring all ingredients to a boil
    \item Let steep under a lid for 30 minutes
    \item Strain out spices and bottle up
\end{steps}
Will keep in refrigerator for up to 6 months.

Other spices to try: nutmeg vanilla allspice pink\ijoin{}peppercorns bay\ijoin{}leaves juniper\ijoin{}berries
\end{recipe}

\begin{recipe}{Piimäjuusto}{\tag{V}\totaltime{7 hours}}
\begin{ingredients}
1 1/2 l whole milk
1/2 l piimä or kefir
100 g sour cream
2 small eggs
1 tsp kosher salt
\end{ingredients}
\nextcolumn
\begin{steps}
    \item Bring ingredients to room temperature
    \item Combine piimä, sour cream and eggs
    \item Bring milk to \celsius{95}, stirring constantly
    \item Take off heat and stir in piimä mixture
    \item Rest under a lid in warm place until whey has separated, 1 to 2 hours
    \item Lift curds into cheese cloth lined strainer, spreading the salt in between the layers
    \item Cover with cloth and set in refrigerator under a light weight for 6 to 12 hours
\end{steps}
\end{recipe}

\begin{denserecipe}{All-Purpose Enriched Dough}{\tag{V}\totaltime{7 h}}
\begin{ingredients}
250 g whole milk
50 + 500 g flour
4 large eggs, chilled
2 tbsp oil
50 g sugar
10 g salt (1.5 tsp kosher)
1 1/2 tsp instant yeast
113 g unsalted butter, chilled and diced
\end{ingredients}
\nextcolumn
Makes enough for 2 loaves
\begin{steps}
    \item Cook milk and 50 g flour on medium heat whisking constantly until very thick
    \item Cover and cool to room temperature, 45 min
    \item Mix in ingredients up to yeast on low with dough hook until combined, 3 min, scrape and mix on medium-low until elastic, 12 to 15 min
    \item Scrape and add butter in two batches on low until fully combined, 10 min, scrape and mix on medium-low until very elastic, 10 to 15 min
    \item Form into ball and rise at room temperature for 30 min, then in refrigerator for 4 to 24 h
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Hamburger Buns}{\tag{V}\preheat{\fahrenheit{350}}\totaltime{2 h 30 min}}
\begin{ingredients}
1 batch All-Purpose Enriched Dough, chilled
1 egg, beaten
3 tbsp white sesame seeds 
\end{ingredients}
\nextcolumn
Makes 10 buns
\begin{steps}
    \item Line two large baking sheets with parchment and spray with oil
    \item Deflate dough and portion into ten pieces
    \item To shape, do folds to create smooth surface, pinch into bulb and roll with seams down
    \item Place on sheets, sprinkle water around and proof covered until not springing back, 2 hours
    \item Brush buns with egg and sprinkle with sesame
    \item Bake at \fahrenheit{350} rotating after 13 minutes until deeply browned, 18 to 22 minutes
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Seafood and Bean Stew}{\totaltime{30 min}}
\begin{ingredients}
1 tsp lemon zest
1 tsp paprika
2 cloves garlic, grated
1/4 tsp kosher salt
3/4 tsp black pepper
1 lb shrimp or white fish
4 tbsp butter
2 large leeks, sliced
15 oz white beans, rinsed
2 cups chicken stock
2 tbsp parsley, minced
2 tbsp lemon juice
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Toss together ingredients up to seafood
    \item Melt butter in a large pot
    \item Cook seafood over medium-high heat until just done, 2 to 3 minutes
    \item Lift seafood aside leaving butter in pot
    \item Add leeks and season with salt and pepper
    \item Cook over medium heat until soft, 5 minutes
    \item Add beans and broth
    \item Bring to boil and simmer for 8 to 10 minutes
    \item Stir in seafood, parsley and lemon juice
    \item Season with more salt and pepper
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Twice-Seared Pork Medallions}{\totaltime{30 min}}
\begin{ingredients}
1 lb pork tenderloin
salt and pepper
2 tbsp olive oil
1 tbsp butter
1/4 cup cream
1 tbsp mustard, lemon juice or calvados
parsley, chopped
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Season pork with salt and pepper
    \item Heat oil to shimmering over medium-high heat
    \item Brown tenderloin on all sides, 6 minutes
    \item Remove from heat and rest on a board
    \item When slightly cooled slice into medallions
    \item Boil water from butter over medium-high heat
    \item Brown medallions, 2 to 3 minutes per side
    \item Remove meat and deglaze with 1/2 cup water
    \item Add cream and cook until slightly thickened
    \item Stir in chosen seasoning, spoon over meat and garnish with parsley
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Lentil and Sausage Stew}{\totaltime{1 h 30 min}}
\begin{ingredients}
2 tbsp olive oil
1 lb sausages, sliced
2 cloves garlic, minced
3 carrots, finely diced
2 stalks celery, diced
1 small onion, diced
1 tbsp tomato paste
salt and pepper
3 cups chicken stock
15 oz tomato puree
2 cups lentils, rinsed
2 bay leaves
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Sear sausages on in oil over medium heat
    \item Add vegetables and tomato paste
    \item Season with salt and pepper
    \item Saute until translucent
    \item Add stock, tomato puree, lentils and bay leaves
    \item Bring to a boil and simmer gently under cover stirring occasionally until thick, 50 minutes
    \item Discard bay leaves and check for seasoning
\end{steps}
Garnish with grated pecorino or parmesan.
\end{denserecipe}

\begin{denserecipe}{Mushroom Strogaonoff}{\tag{V}\totaltime{30 min}}
\begin{ingredients}
1 onion, finely diced
1 1/2 lb mixed mushrooms, sliced
2 tsp olive oil
2 sprigs thyme
2 cloves garlic, minced
1/2 cup white wine
1 cup porcini tea
2 tbsp soy sauce
1 1/2 tsp dijon mustard
1/2 cup creme fraiche
salt and pepper
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Cook onion, mushrooms and 1/2 cup water in non-stick skillet on high until water is gone
    \item Stir in oil, thyme, garlic and a pinch of salt
    \item Cook on medium-high stirring occasionally until well browned, 10 minutes
    \item Deglaze with wine and add stock, soy sauce
    \item Reduce until slightly thickened, 5 minutes
    \item Stir in mustad and creme fraiche
    \item Season to taste with salt and pepper
\end{steps}
Garnish with paprika and chopped parsley.
\end{denserecipe}

\begin{densecard}{Egg en Cocotte}{\preheat{\fahrenheit{350}}\totaltime{30 min}}
\begin{densesteps}
    \item Grease ramekin, spoon in filling, crack in egg, drizzle with 2 tsp cream, season with salt and pepper
    \item Bake at \fahrenheit{350} in boiling water bath until whites are just set, 15 minutes
\end{densesteps}
\columnratio{0.333}
\begin{paracol}{3}
\lihead{Crab Imperial}

\begin{ingredients}
50 g crabmeat
1 tbsp mayonnaise
1 tsp dijon mustard
1 tsp minced parsley
1 tsp sliced scallion
pinch cayenne
salt and pepper
old bay, for garnish
\end{ingredients}
\nextcolumn
\lihead{Florentine}

\begin{ingredients}
2 tbsp Creamed Spinach
nutmeg, for garnish
\end{ingredients}

\lihead{Double Up}

\begin{ingredients}
1 tbsp finely diced red~onion
1 tbsp creme fraiche
salt and pepper
1 tbsp roe, for garnish
\end{ingredients}
\nextcolumn
\lihead{Classic Salmon}

\begin{ingredients}
1 tbsp minced shallot, sauteed in butter
1 tbsp creme fraiche
1/2 tsp chopped dill
1/8 tsp lemon zest
salt
50 g smoked salmon, for garnish
\end{ingredients}
\end{paracol}
\end{densecard}

\begin{recipe}{Thai Watermelon and Crab}{\totaltime{10 min}}
\begin{ingredients}
2 lb watermelon, \hphantom{ } chopped
2 ripe tomatoes, \hphantom{ } chopped
1 clove garlic, minced
2 tbsp lime juice
1 tsp fish sauce
fresh hot chili to taste, minced
1/2 lb crabmeat
cilantro, for garnish
\end{ingredients}
\nextcolumn
Serves 6 as appetizer
\begin{steps}
    \item Add watermelon, tomatoes, garlic, lime juice, fish sauce and a conservative amount of chili to a blender
    \item Blend until smooth adding cold water to get it going if necessary
    \item Check for seasoning, blending in more chili as needed
    \item Pour onto plates, top with a mound of crabmeat and garnish with cilantro
\end{steps}
\end{recipe}

\begin{denserecipe}{Thai Curry Broth with Tofu and Herbs}{\tag{VG}\totaltime{30 min}}
\begin{ingredients}
28 oz silken tofu, drained
2 tbsp oil
2 shallots, minced
3 cloves garlic, sliced
1 inch ginger, grated
3 tbsp red curry paste
14 oz cherry tomatoes
1 l vegetable stock
14 oz coconut milk
1/4 cup soy sauce
1 1/2 cups mixed herbs
2 scallions, sliced
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Saute shallots in oil until softened
    \item Add garlic, ginger and curry paste, and cook until fragrant
    \item Add tomatoes and simmer for 5 min
    \item Add stock and reduce on medium for 10 min
    \item Stir in coconut milk and check for salt
    \item Divide tofu into bowls, top each with 2 tsp soy sauce, black pepper and 1/4 cup herbs, ladle broth on top, and garnish with scallions
\end{steps}
Cilantro, basil and dill work well for the herbs. Serve with lime wedges for squeezing.
\end{denserecipe}

\begin{recipe}{Summer Corn and Tomato Salad}{\tag{VG}\totaltime{15 min}}
\begin{ingredients}
5 ears corn in husks
1 pint cherry tomatoes, halved
1 lime, zest and juice
3 tbsp olive oil
salt
1/4 tsp minced hot chile, optional
1/2 cup basil, torn
1/4 cup cilantro, torn
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Microwave corn in husks on high for 3 minutes and shuck, or if already shucked boil or steam for 2 minutes
    \item Cut kernels off cobs
    \item Combine corn, tomatoes, lime and oil
    \item Season to taste with salt and chile
    \item Fold in herbs
\end{steps}
\end{recipe}

\begin{denserecipe}{Orzo, Lentil and Zucchini Salad}{\tag{VG}\totaltime{40 min}}
\begin{ingredients}
1 cup lentils
1 cup orzo
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup sliced pickled pepperoncini
salt and pepper
1 lb zucchini or summer squash, sliced
2/3 cup pistachios, chopped
3 scallions, sliced
1 cup packed herbs
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Bring pot of salted water to boil
    \item Add lentils, cook for 9 minutes, add orzo and cook until done, another 10 to 12 minutes
    \item Meanwhile, combine oil, lemon juice and pepperoncini
    \item Season to taste with salt and pepper, about 1/2 tsp each
    \item Combine dressing with lentils, orzo, zucchini, pistachios and scallions
    \item Check for seasoning
    \item Fold in herbs just before serving
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Lentil Pasta Stew}{\tag{V}\totaltime{1 h}}
\begin{ingredients}
3 tbsp olive oil
1 onion, chopped
8 cloves garlic, smashed
1 1/2 tsp kosher salt
pepper
5 cups water
1 cup lentils
3 sprigs thyme, optional
3 bay leaves, optional
800 g crushed tomatoes
275 g penne
1/2 cup parmesan, grated
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
    \item Saute onion and garlic in oil with salt and some pepper until golden
    \item Add water, lentils, thyme and bay leaves
    \item Bring to boil and simmer partially covered until lentils are al dente, 25 minutes
    \item Add tomatoes and bring to boil
    \item Cook, stirring often, until pasta is al dente, 10 to 20 minutes, adding water as necessary
    \item Take off heat and discard thyme and bay leaves
    \item Stir in parmesan and let sit for 3 minutes
    \item Check for seasoning
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Sticky Coconut Chicken and Rice}{\preheat{\fahrenheit{375}}\totaltime{45 min}}
\begin{ingredients}
1 1/2 lb chicken thighs
1 tbsp oil
2 tsp kosher salt
2 tbsp minced ginger
1 tbsp minced garlic
1 1/2 cups sushi rice
1 3/4 cups chicken broth
14 oz coconut milk
1 bell pepper, chopped
1/2 cup roasted cashews
3 scallions, thinly sliced
1/2 tsp black pepper
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Remove any bone and skin from chicken and cut each thigh in two; roughly chop cashews
    \item Season chicken with 1 tsp salt
    \item Brown chicken in oil in dutch oven, set aside
    \item Add ginger and garlic and cook until fragrant
    \item Stir in rice, and add remaining ingredients
    \item Arrange chicken on top and bring to boil
    \item Bake covered at \fahrenheit{375} until all liquid is absorbed and chicken is cooked, 25 minutes
\end{steps}

Garnish with herbs, such as cilantro and parsley. Serve with hot sauce.
\end{denserecipe}

\begin{recipe}{Bay Scallops with Preserved Lemon}{\totaltime{20 min}}
\begin{ingredients}
2 tbsp butter
2 sprigs rosemary
2 cloves garlic, minced
1 lb bay scallops
1 tbsp minced preserved lemon
kosher salt and pepper
1 tsp lemon juice
chopped fennel fronds or parsley
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Brown butter in non-stick pan on medium
    \item Add rosemary and garlic, cook until fragrant, then lower heat to medium-low
    \item Add scallops, preserved lemon and a large pinch of salt and cook, stirring, until scallops are just opaque, 2 to 4 minutes
    \item Let sit off heat for a few more minutes
    \item Add pepper, lemon juice and more salt
    \item Garnish with fennel fronds or parsley
\end{steps}
\end{recipe}

\begin{denserecipe}{Tangzhong Oat and Carrot Rolls}{\tag{V}\preheat{\fahrenheit{375}}\totaltime{2 h}}
\begin{ingredients}
35 g + 415 g flour
170 g + 170 g milk
2 dl grated carrot
10 g salt (1 1/2~tsp kosher)
10 g molasses (2/3~tbsp)
1/3 dl oil
2 dl rolled oats
2 1/4 tsp instant yeast
1/2 dl bran
egg wash
\end{ingredients}
\nextcolumn
Makes enough to fill 2 baking sheets
\begin{steps}
    \item Cook 35 g flour and 170 g milk on medium heat whisking until thickened
    \item Whisk in remaining milk, carrot, salt, \mbox{molasses}, oil and rolled oats
    \item Mix in combined bran, remaining flour and yeast, and knead until very elastic
    \item Let rise until doubled or in refrigerator overnight, shape, and proof until puffy
    \item Brush with egg wash, sprinkle with rolled oats and bake at \fahrenheit{375} until golden, 15 minutes
\end{steps}
\end{denserecipe}

\begin{recipe}{Gochujang Skirt Steak}{\totaltime{1 h}}
\begin{ingredients}
3 tbsp gochujang
3 tbsp olive oil
3 tbsp rice vinegar
1 tbsp sugar
2 tsp kosher salt
1/2 medium red onion, grated
1 lb skirt steak, trimmed
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Combine all ingredients before steak
    \item Coat steak with marinade in a bag and chill for 30 minutes to 12 hours
    \item Preheat broiler with rack in highest spot
    \item Broil on a foil lined baking sheet in one layer for 4 minutes, turn, and broil 3 to 4 minutes more, until medium-rare
    \item Rest under foil for 10 minutes, slice against the grain and sprinkle with more salt
\end{steps}
\end{recipe}

\begin{recipe}{Braised Pork Arrabbiata}{\preheat{\fahrenheit{350}}\totaltime{3 h 30 min}}
\begin{ingredients}
2 lb pork shoulder, mostly trimmed
salt and pepper
2 tbsp olive oil
10 cloves garlic, smashed
1 1/2 tsp red pepper flakes
42 oz fire roasted tomatoes, crushed
1 cup red wine
5 sprigs basil
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Season pork with salt and pepper
    \item Brown pork in oil over medium-high
    \item Cut heat, add garlic and red pepper, and stir until aromatic
    \item Add tomatoes, red wine and basil
    \item Bring to boil and braise covered at \fahrenheit{350} until fully tender, 2 1/2 to 3 hours
    \item Shred meat into bite-sized pieces and stir into the sauce
\end{steps}
\end{recipe}

\begin{denserecipe}{Drunken Beans}{\totaltime{2 h 30 min}}
\begin{ingredients}
1 lb dry pinto beans
1/4 lb bacon, sliced
1 onion, chopped
4 cloves garlic, chopped
2 jalapeno or serrano peppers, chopped
handful cilantro, leaves picked and stems finely chopped
2 tomatoes, chopped
salt
1 bottle beer
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Soak beans overnight
    \item Cook bacon until rendered, lift out and add onions, garlic, peppers and cilantro stems
    \item Cook until softened and beginning to brown
    \item Stir in tomatoes, beans and enough soaking liquid to cover by 1 inch
    \item Season generously with salt
    \item Bring to boil and simmer until tender, adding water if necessary, 1 to 1 1/2 hours
    \item Add beer and simmer until creamy, 40 minutes
    \item Stir in bacon, cilantro leaves and more salt
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Jello Pudding}{\tag{V}\totaltime{2 h}}
\begin{ingredients}
1 cup milk
4 tsp cornstarch
2 tbsp sugar
small pinch of salt

\ihead{Vanilla}
1 tsp vanilla extract
1/2 tsp butter

\ihead{Chocolate-Orange}
remove 1 tsp cornstarch
2 tbsp cocoa powder
1 tsp orange \mbox{blossom water}
a few chocolate chips
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Whisk together dry ingredients
    \item Whisk dry ingredients into milk
    \item Whisk over medium-high heat until thickened
    \item Whisk in extracts and fats
    \item Pour into serving bowls
    \item Let cool until steaming stops and cover, or leave uncovered to allow a skin to form
    \item Refrigerate until wobbly, about 2 hours
\end{steps}
\end{denserecipe}

\begin{recipe}{Cheesy Bean Bake}{\tag{V}\preheat{\fahrenheit{475}}\totaltime{20 min}}
\begin{ingredients}
2 tbsp olive oil
3 cloves garlic, thinly sliced
3 tbsp tomato paste
2 (15-ounce) cans white beans, drained and rinsed
1/2 cup boiling water
salt and pepper
1 cup grated mozzarella
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Fry garlic in oil over medium-high until lightly golden
    \item Stir in tomato paste and fry 30 seconds
    \item Add beans, water and salt and pepper
    \item Sprinkle cheese on top and bake until browned in spots, 5 to 10 minutes
    \item Broil 1-2 minutes if desired
\end{steps}
\end{recipe}

\begin{denserecipe}{Brussels Sprouts Caesar Salad}{\tag{V}\preheat{\fahrenheit{425}}\totaltime{35 min}}
\begin{ingredients}
2 lb brussels sprouts, trimmed, 3/4 halved and 1/4 thinly sliced
1/4 cup + 2 tbsp olive oil
salt and pepper
4 cups torn sourdough
1/2 cup grated pecorino
1 1/2 tbsp lemon juice
3 cloves garlic, grated
\end{ingredients}
\nextcolumn
Serves 4 to 6
\begin{steps}
\item Toss halved sprouts with 1 tbsp oil, salt, and pepper, roast at \fahrenheit{425} until golden, 12 to 20 minutes, tossing halfway through
\item Toss bread with 2 tbsp oil, bake until crunchy, 14 to 18 minutes, tossing halfway through
\item To make dressing combine cheese, lemon juice, garlic, 3/4 tsp salt, black pepper, and whisk in remaining 1/3 cup oil
\item Pour just enough dressing over raw sprouts, massage in, adjust seasoning, add croutons and roasted sprouts, toss well
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Turkey Meatloaf with Zucchini}{\preheat{\fahrenheit{350}}\totaltime{1 h 15 min}}
\begin{ingredients}
2 + 4 tbsp ketchup
1 1/2 tsp Worcestershire sauce
1 lb ground turkey
3/4 cup grated zucchini, squeezed dry
2 tbsp dried onion flakes
1/3 cup quick oats or breadcrumbs
1 large egg
1 tsp kosher salt
1 tsp marjoram
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
\item Mix 2 tbsp ketchup and Worcestershire sauce
\item Mix 4~tbsp ketchup, turkey, zucchini, dried onion, oats, egg, salt and marjoram
\item Shape into a loaf and place on a baking sheet; spoon sauce on top
\item Bake uncovered at \fahrenheit{350} for 1 hour
\item Let sit for 5 minutes before slicing
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Cured Beef Carpaccio}{\totaltime{1 day + 5 h}}
\begin{ingredients}
500 g beef tenderloin
2 tbsp kosher salt
1 tsp black pepper
1 tsp thyme
1 tsp rosemary
\end{ingredients}
\nextcolumn
Serves 10
\begin{steps}
\item Clean, trim and pat dry tenderloin
\item Mix spices and rub onto all surfaces of tenderloin
\item Wrap in plastic and refrigerate for 24 hours
\item Remove excess spices from surface, re-wrap, and freeze for 5 hours
\item Slice semi-frozen beef into very thin slices
\end{steps}
Serve with olive oil, flaky salt, black pepper, arugula, parmesan shavings, capers, and fresh thyme leaves.
\end{denserecipe}

\begin{denserecipe}{Nobis Dressing}{\totaltime{10 min}}
\begin{ingredients}
1 egg
1 tbsp Dijon mustard
1 tbsp + 1 tsp red wine vinegar
1 tbsp fresh lemon juice
1/8 tsp garlic, grated
1/3 cup + 1 tbsp canola oil
1 tbsp chopped chives
1/4 tsp kosher salt
freshly ground white or black pepper
\end{ingredients}
\nextcolumn
Makes 3/4 cup
\begin{steps}
\item Soft boil or poach the egg
\item Blend all ingredients until thick and creamy
\end{steps}

Use as salad dressing, for dipping artichokes, over asparagus or on grilled fish.
\end{denserecipe}

\begin{denserecipe}{Roasted Beef Tenderloin}{\preheat{\fahrenheit{450}}\totaltime{2 h}}
\begin{ingredients}
4 lb beef tenderloin, trimmed and tied
2 tbsp unsalted butter, melted
1 tbsp soy sauce
2 tsp Worcestershire sauce
1 tsp granulated sugar
kosher salt
coarsely ground pepper
chopped parsley
\end{ingredients}
\nextcolumn
Serves 8 to 12
\begin{steps}
\item Take beef out 1 h in advance and pat dry
\item Place beef on foil lined large sheet pan
\item Mix butter, soy sauce, Worcestershire sauce, sugar and spread evenly over beef
\item Sprinkle on 1 tsp salt and pat on 2 tsp pepper
\item Roast until \fahrenheit{120} for medium-rare, 25 to 30 min (check at 20 min)
\item Transfer beef with foil and juices to a cutting board; let rest 15 to 20 min
\item Slice beef, arrange on platter, pour over juices, sprinkle with parsley
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Lemon Ricotta Pancakes}{\totaltime{30 min}}
\begin{ingredients}
3/4 cup flour
1 1/2 tsp baking powder
1 tsp kosher salt
1/4 cup sugar
1 lemon
1 1/2 tsp vanilla extract
3 eggs
3/4 cup ricotta
1/4 cup buttermilk
2 tbsp melted butter
more butter for cooking
\end{ingredients}
\nextcolumn
Makes 8 to 10 small pancakes
\begin{steps}
\item Whisk together flour, baking powder, and salt
\item Rub lemon zest into sugar, then whisk in remaining wet ingredients
\item Stir in flour mixture until smooth
\item Heat and butter pan on medium-low
\item Drop scant 1/4 cup batter onto griddle; cook until golden brown and bubbly, 2-3 minutes
\item Flip, cook other side for 2 minutes
\item Repeat with remaining batter
\end{steps}
Serve with Blueberry Syrup.
\end{denserecipe}

\begin{recipe}{Blueberry Syrup}{\totaltime{15 min}}
\begin{ingredients}
2 cups blueberries
1 tbsp lemon juice
1/3 to 1/2 cup maple syrup
\end{ingredients}
\nextcolumn
Yields about 1 1/4 cups
\begin{steps}
\item Cook 1 cup blueberries and lemon juice on medium heat until some berries pop, about 2 min
\item Reduce heat, simmer and stir occasionally for 5 min, until thickened
\item Stir in 1/3 cup syrup for compote, 1/2 cup for thinner sauce
\item Add remaining blueberries and simmer until thickened, 5 minutes
\end{steps}
\end{recipe}

\begin{denserecipe}{Wontons}{\totaltime{1 h 15 min}}
\begin{ingredients}
12 oz peeled shrimp
1/2 in fresh ginger
8 oz ground pork
2 scallions, finely chopped
2 tbsp cornstarch
1 tbsp oyster sauce
2 tsp dry sherry
1 tbsp soy sauce
1 tsp sesame oil
1 tsp granulated sugar
1/8 tsp white pepper
50-60 wonton wrappers
\end{ingredients}
\nextcolumn
Makes 50 to 60 wontons
\begin{steps}
\item Chop shrimp into 1/2 in pieces, toss with 1/2 tsp kosher salt and let stand
\item Juice ginger and mix with pork, scallions, cornstarch, oyster sauce, wine, soy sauce, sesame oil, sugar, pepper, 1 tsp kosher salt
\item To assemble, put 1 tbsp filling on wrapper, fold into triangle, pleat to bring edges to top, press to seal, repeat for all wontons
\item To cook, add to boiling water, bring back to boil, simmer until wontons float and continue simmering for 2 minutes more
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Sunday Sauce}{\totaltime{3 h 30 min}}
\begin{ingredients}
2 lb pork shoulder, cut into 3-inch chunks
kosher salt and pepper
1/4 cup olive oil
1 lb Italian sausage
1 yellow onion, chopped
6 garlic cloves, smashed
1/3 cup red wine
5 oz crushed tomatoes
3 basil sprigs
1 lb uncooked meatballs
\end{ingredients}
\nextcolumn
Serves 6 to 8
\begin{steps}
\item Season pork shoulder with salt and pepper, brown in 2 tbsp oil in dutch oven, set aside
\item Brown sausages, set aside
\item Saute onion and garlic in remaining oil, seasoned with salt and pepper, until softened
\item Deglaze with wine and cook out alcohol
\item Add tomatoes, basil and meats
\item Add enough water to cover the meats
\item Simmer gently, partly covered, until pork shoulder is fork-tender, 2 to 2 1/2 hours
\end{steps}
\end{denserecipe}

\begin{denserecipe}{White Fish in Salty Tomato Sauce}{\totaltime{25 min}}
\begin{ingredients}
4 (8-oz) white fish fillets (e.g., cod, halibut)
kosher salt and pepper
1/4 cup olive oil
1 small onion, minced
4 cloves garlic, sliced
1/4 tsp red-pepper flakes
4 cups cherry tomatoes
1/2 cup white wine
1/2 tsp sugar, if tomatoes are out-of-season
3-4 basil leaves, torn
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
\item Fry salted and peppered fish in oil on high heat until it releases, 1 minute, set aside
\item Cook onion, garlic and red-pepper flakes on medium until translucent, 5 minutes
\item Add tomatoes, wine and sugar, and cook covered until tomatoes burst, 5 minutes
\item Uncover, add 1/2 cup water and 1 tsp salt, and boil for 5 minutes more
\item Add fish browned side up, cover, and cook 3 to 4 minutes until just cooked through
\item Garnish with torn basil
\end{steps}
\end{denserecipe}

\begin{recipe}{Seared Scallops with Jalapeno Vinaigrette}{\totaltime{15 min}}
\begin{ingredients}
1 large jalapeno, seeded
1/4 cup rice vinegar
1/4 cup olive oil
1/4 tsp Dijon mustard
kosher salt and pepper
1 tbsp oil
12 large sea scallops, dry packed
pinch of cayenne
2 oranges, in supremes
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
\item Blend jalapeno, vinegar, olive oil, mustard until smooth, season with salt and pepper
\item Season scallops with salt and cayenne
\item Sear scallops in oil over high heat until well browned, 2 to 3 minutes per side
\item Arrange scallops and oranges onto plates and drizzle with vinaigrette
\end{steps}
\end{recipe}

\begin{denserecipe}{Spicy Roasted Vegetables and Mozzarella}{\preheat{\fahrenheit{425}}\totaltime{1 h}}
\begin{ingredients}
1 1/2 lb carrots, peeled
4 shallots, peeled
kosher salt and pepper
2 + 3 tbsp olive oil
1 cup panko bread crumbs
2 tbsp grated parmesan
2 cloves garlic, minced
1/4 tsp red-pepper flakes
6 oz mozzarella, chopped
1/4 cup green \mbox{olive slices}
1 to 2 tbsp lemon juice
1/3 cup basil, dill, mint
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
\item Halve or quarter carrots into long sticks and cut shallots into 1/2 inch wedges
\item Toss with salt, pepper and 2 tbsp olive oil
\item Roast for 25 minutes at \fahrenheit{425}, rotating once
\item Mix bread crumbs, parmesan, garlic, red-pepper flakes, remaining 3 tbsp oil and a pinch of salt
\item Sprinkle mozzarella and olives over carrots and shallots, then top with bread crumb mixture
\item Roast until golden brown, 12 to 15 minutes
\item Drizzle on lemon juice and garnish with herbs
\end{steps}
\end{denserecipe}

\begin{recipe}{Creamy Lemony Pasta}{\totaltime{15 min}}
\begin{ingredients}
1 lb short curly pasta
kosher salt
black pepper
1 large lemon, zested and juiced
3/4 cup grated parmesan
1/4 cup labneh, greek yoghurt or skyr
2 scallions, sliced
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
\item Boil pasta just shy of al dente and drain, reserving 1 cup cooking water
\item Combine pasta with 3/4 cup water, half of lemon juice and pepper to taste
\item Gradually add parmesan, stirring vigorously over medium-low until silky
\item Add labneh, remaining lemon juice, lemon zest and scallions, stirring until creamy
\item Adjust consistency and check seasoning
\end{steps}
\end{recipe}

\begin{denserecipe}{Miso-Sesame Cucumber and Avocado Salad}{\totaltime{10 min}}
\begin{ingredients}
1/4 cup Miso-Sesame Vinaigrette
1/2 tsp red-pepper flakes
2 ripe avocados, peeled and cubed
1 lb cucumbers, thinly sliced
2 scallions, sliced
1 tsp toasted sesame seeds
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
\item Add vinaigrette and red-pepper flakes to cubed avocados and toss gently
\item Add cucumbers and scallions and toss together
\item Top with sesame seeds
\end{steps}
\end{denserecipe}

\begin{denserecipe}[\macrosper{serving}{175}{20}{22}{6}]{Protein Souffle Pancakes}{\totaltime{30 min}}
\begin{ingredients}
2 eggs
40 g fat-free milk
1/2 tsp vanilla extract
pinch of kosher salt
1/8 cup flour
1 tbsp whey
1 tbsp casein
1/4 tsp baking powder
2 tbsp sugar
1/8 tsp cream of tartar
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
\item Separate egg whites and yolks into two bowls
\item Mix milk, vanilla extract, salt, flour, protein, and baking powder into yolks
\item Make stiff meringue from egg whites, sugar and cream of tartar
\item Fold into yolk mixture until just combined
\item Preheat lightly greased non-stick pan on low
\item Pour batter in small mounds, sprinkle water around, cook covered for 4 to 5 minutes, flip and cook for 4 to 5 minutes more
\end{steps}
\end{denserecipe}

\begin{denserecipe}[\macrosper{serving (whites/eggs)}{125/255}{19/21}{4/3}{3/17}]{Italian Egg Bites}{\preheat{\fahrenheit{350}}\totaltime{30 min}}
\begin{ingredients}
300 g egg whites or 6~eggs
50 g tomatoes, chopped
25 g spinach, chopped
25 g mozzarella, \mbox{shredded}
1 tsp garlic powder
1 tsp onion powder
3/4 tsp oregano
salt and pepper
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
\item Mix all ingredients except eggs if using whole
\item Divide mixture into six muffin cases (3 inch)
\item If using whole eggs, crack one into each case and whisk with a fork until mostly combined
\item Bake at \fahrenheit{350} for 15 to 18 minutes
\end{steps}
\end{denserecipe}

\begin{denserecipe}[\macrosper{serving}{583}{59}{40}{18}]{Butter Chicken}{\totaltime{30 min}}
\begin{ingredients}
400 g chicken thighs
100 g fat free yogurt
1 + 1 tsp oil
1 large onion, diced
4 cloves garlic, crushed
2 tsp garam masala
1 tsp turmeric
1/2 tsp cayenne pepper
salt and pepper
400 g crushed tomatoes
200 g evaporated milk
2 wedges Laughing Cow
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
\item Remove skin and bones from chicken, cut into bite-size pieces, and mix with yogurt, garam masala, and a pinch of salt
\item Brown chicken in 1 tsp oil on both side over high heat and remove from pan
\item Saute onions with remaining spices in 1 tsp oil until starting to brown
\item Add garlic and cook until fragrant
\item Add tomatoes and simmer for 5 minutes
\item Add milk, cheese and chicken
\item Simmer until chicken is cooked for 5-7 minutes
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Esquites Salad}{\tag{V}\totaltime{20 min}}
\begin{ingredients}
2 tbsp oil
4 ears fresh corn kernels
salt
50 g crumbled cotija
1/2 cup scallions, green parts, sliced
1/2 cup cilantro, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
2 tbsp mayonnaise
1 tbsp lime juice
chile powder, to taste
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Heat oil in large nonstick skillet on high heat until shimmering, add corn kernels and season with salt
    \item Cook kernels until charred on one side, about 2 minutes, toss and continue until charred all over, about 10 minutes
    \item Transfer corn to a large bowl
    \item Add cheese, scallions, cilantro, jalapeno, garlic, mayonnaise, lime juice, and chile powder, and toss to combine
    \item Season to taste with more salt and chile
\end{steps}
\end{denserecipe}

\begin{recipe}{Broccoli Aligot}{\tag{V}\totaltime{30 min}}
\begin{ingredients}
5 to 6 cups broccoli, shaved dark green tops only (about 4 large heads)
4 tbsp butter
3/4 tsp kosher salt
1 cup cream
170 g low-moisture mozzarella, grated
salt and pepper
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Shave dark green tops of florets (5-6 cups)
    \item Cook broccoli and salt in butter over medium until softened, 6 to 8 minutes
    \item Add cream and simmer for 5 minutes
    \item Blend broccoli mixture until completely smooth, adding cream as needed
    \item Add cheese in handfuls, stirring vigorously until integrated and stretchy
    \item Season with more salt and pepper
\end{steps}
\end{recipe}

\begin{recipe}{Peruvian Green Chile Sauce (Ají Verde)}{\totaltime{10 min}}
\begin{ingredients}
1/2 cup mayonnaise
1 jalapeno, seeded
3 tbsp minced cilantro
2 tbsp grated cotija
2 tbsp lime juice
1 tbsp huacatay paste
1 clove garlic
\end{ingredients}
\nextcolumn
Makes 3/4 cup
\begin{steps}
    \item Combine all ingredients in blender
    \item Process until smooth, about 1 minute
\end{steps}
Huacatay can be found jarred. If unavailable, increase the cilantro to 5 tbsp.
\end{recipe}

\begin{denserecipe}{Oven-to-Pan Velvet Chicken}{\preheat{\fahrenheit{275}}\totaltime{1 h 15 min}}
\begin{ingredients}
4 boneless, skinless chicken breasts
2 tsp kosher salt
2 tbsp butter, melted
1 tbsp flour
1 tsp cornstarch
1/2 tsp ground black pepper
1 tbsp vegetable oil
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Poke breasts with fork and sprinkle with salt
    \item Bake, covered with foil, skinned side down at \fahrenheit{275} until \celsius{60}, about 30 minutes
    \item Mix butter, flour, cornstarch, and pepper
    \item Pat dry, brush flat side with half of batter and brown in oil over high heat, 3 to 4 minutes
    \item Brush with remaining batter, flip and cook over medium until \celsius{68}, 3 to 4 minutes more
    \item Rest 5 minutes before serving
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Vegetarian Reuben Sandwich}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
1 tbsp mayonnaise
1 tbsp ketchup
1/2 tsp hot sauce
1/4 tsp ground coriander
salt and pepper
2 slices rye bread
2 slices Swiss cheese
1/2 tbsp butter
1/4 cup thinly sliced white onion
1/2 cup sauerkraut
pickles
\end{ingredients}
\nextcolumn
Serves 1
\begin{steps}
    \item Squeeze and drain sauerkraut
    \item Combine mayonnaise, ketchup, hot sauce, and coriander; season with salt and pepper
    \item Spread some dressing on both slices of bread and top each with a slice of cheese
    \item Add onion and pinch of salt to rest of dressing
    \item Cook slices covered, cheese up, in butter on medium-low until golden, 4 to 5 minutes
    \item Top with sauerkraut, pickles, and onions
    \item Close sandwich, pressing lightly to meld, and cook 1 minute more on each side
\end{steps}
\end{denserecipe}

\begin{recipe}{Braised Cabbage}{\preheat{\fahrenheit{325}}\totaltime{2 h 35 min}}
\begin{ingredients}
1 medium green cabbage (about 2 lbs)
1 onion, sliced thick
1 carrot, sliced
1/4 cup chicken stock
1/4 cup olive oil
salt and pepper
red pepper flakes
\end{ingredients}
\nextcolumn
Serves 6 to 8
\begin{steps}
    \item Cut cabbage through core into 8 wedges and arrange as one layer into baking dish
    \item Top with onion, carrot, stock, oil, salt, pepper, and red pepper flakes
    \item Cook tightly covered for 2 hours, turning wedges after 1 h, adding water if dry
    \item Uncover, increase heat to \fahrenheit{400} and roast 15 minutes more until browned
\end{steps}
Serve warm or at room temperature.
\end{recipe}

\begin{recipe}{Skillet-Roasted Brussels Sprouts}{\tag{V}\totaltime{20 min}}
\begin{ingredients}
1 lb small brussels sprouts, halved
5 tbsp olive oil
1 tbsp lemon juice
salt and pepper
1/4 cup grated\hphantom{skip} pecorino
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Arrange sprouts into 12-inch skillet, cut sides down and drizzle with oil
    \item Cover and cook on medium-high for 5 minutes
    \item Uncover and cook 2 to 3 minutes more until deeply browned
    \item Season with lemon juice, salt and pepper
    \item Plate and sprinkle with pecorino
\end{steps}
\end{recipe}

\begin{recipe}{Olive Oil Tart Shell}{\tag{VG}\preheat{\fahrenheit{350}}\totaltime{45 min}}
\begin{ingredients}
1 1/2 cups flour
5 tbsp sugar
1/2 tsp salt
1/2 cup olive oil
2 tbsp water
\end{ingredients}
\nextcolumn
Makes a 9-inch tart
\begin{steps}
    \item Whisk together flour, sugar and salt
    \item Mix in oil and water
    \item Press into 9-inch tart pan
    \item Bake crust at \fahrenheit{350} for 30 to 35 minutes, rotating once, until browned and firm
\end{steps}
\end{recipe}

\begin{recipe}{Lemon–Olive Oil Tart}{\tag{V}\preheat{\fahrenheit{350}}\totaltime{1 h 15 min}}
\begin{ingredients}
1 Olive Oil Tart Shell
1 cup sugar
2 tbsp flour
1/4 tsp salt
3 eggs
3 egg yolks
1 tbsp lemon zest
1/2 cup lemon juice
1/4 cup good extra-virgin olive oil
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Whisk together sugar, flour, salt, eggs, yolks, lemon zest and juice
    \item Cook on medium stirring constantly until thickened, about 5 minutes
    \item Whisk in oil
    \item Strain into tart shell
    \item Bake at \fahrenheit{350} until set, 8 to 12 minutes
\end{steps}
\end{recipe}

\begin{denserecipe}{Oven Ratatouille}{\tag{VG}\preheat{\fahrenheit{400}}\totaltime{2 h}}
\begin{ingredients}
1/3 cup olive oil
8 cloves garlic, smashed
2 large onions
1 1/2 lbs eggplant
2 lbs tomatoes
2 small zucchinis
2 bell peppers
2 tsp herbes de provence
1/8 tsp red pepper flakes
1 bay leaf
2 tbsp basil and parsley
1 tbsp vinegar
\end{ingredients}
\nextcolumn
Serves 6 to 8
\begin{steps}
    \item Cut all vegetables into 1-inch cubes
    \item Saute onions and garlic in oil until softened
    \item Add eggplant, tomatoes and spices; season with salt and pepper
    \item Bake uncovered for 45 minutes
    \item Mash into a sauce; add zucchini and peppers
    \item Bake 25 minutes more
    \item Remove, cover and let stand for 15 min; then discard bay leaf
    \item Add basil, parsley and vinegar; season to taste
\end{steps}
\end{denserecipe}

\begin{denserecipe}{Tender Green Beans in Tomato}{\tag{VG}\preheat{\fahrenheit{275}}\totaltime{1 h 30 min}}
\begin{ingredients}
5 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
pinch cayenne pepper
1 1/2 cups water
1/2 tsp baking soda
1 1/2 lbs green beans
1 tbsp tomato paste
14 oz diced tomatoes
salt and pepper
1/4 cup chopped parsley
red wine vinegar
\end{ingredients}
\nextcolumn
Serves 4 to 6
\begin{steps}
    \item Trim green beans and cut into 2-inch pieces
    \item Saute onion in 3 tbsp oil until softened, add garlic and cayenne, and cook 30 seconds more
    \item Add water, baking soda, and green beans
    \item Simmer on medium-low for 10 minutes
    \item Add tomato paste, tomatoes, salt and pepper
    \item Bake covered at \fahrenheit{275} for 40 to 50 minutes
    \item Season with vinegar and more salt as needed
    \item Stir in parsley and drizzle with remaining oil
\end{steps}
\end{denserecipe}

\begin{denserecipe}{French Apple Cake}{\preheat{\fahrenheit{350}}\totaltime{1 h 45 min}}
\begin{ingredients}
4 cups baking apples
2 tsp apple cider vinegar
1 cup flour
1 tsp baking powder
1 tsp kosher salt
1 stick butter, soft
1/2 cup white sugar
2 tbsp light brown sugar
2 eggs, warm
3 tbsp dark rum
1/2 tsp vanilla extract
3 tbsp white sugar
\end{ingredients}
\nextcolumn
Serves 8
\begin{steps}
    \item Grease 8-inch pan and line with parchment
    \item Peel and cube apples; toss in vinegar
    \item Mix flour, baking powder, salt
    \item Beat butter and sugars until fluffy
    \item Beat in eggs one at a time
    \item Mix in rum, vanilla, and half of flour mixture
    \item Fold in remaining flour first and then apples
    \item Transfer to pan and top with 3 tbsp sugar
    \item Bake at \fahrenheit{350} for 45 minutes and cool for 30
\end{steps}
Serve with powdered sugar, rum whipped cream.
\end{denserecipe}

\begin{recipe}{Chicken Miso Meatballs}{\preheat{\fahrenheit{425}}\totaltime{20 min}}
\begin{ingredients}
1/4 cup whole milk
3 tbsp white miso
1/2 tsp garlic powder
2 tsp grated ginger
1 tsp kosher salt
3/4 tsp black pepper
1/2 cup panko
1 lb ground chicken
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Combine milk, miso, garlic, ginger, salt, pepper, and panko in a large bowl
    \item Add ground chicken and mix until sticky
    \item Shape into 12 golf-ball-size meatballs
    \item Bake at \fahrenheit{425} for 18 minutes
\end{steps}
\end{recipe}

\begin{recipe}{Warm Tomato-Ginger Vinaigrette}{\tag{V}\totaltime{20 min}}
\begin{ingredients}
2+2 tbsp olive oil
1 shallot, minced
2 tsp grated ginger
1/8 tsp ground cumin
1/8 tsp ground fennel
350 g cherry tomatoes, halved
1/4 tsp kosher salt
1 tbsp vinegar
1 tsp brown sugar
2 tbsp chopped cilantro
\end{ingredients}
\nextcolumn
Makes about 2 cups
\begin{steps}
    \item Cook shallot, ginger, cumin, and fennel in 2 tbsp oil over medium until fragrant
    \item Add tomatoes and salt, and cook until softened, 3 to 5 minutes
    \item Add vinegar and sugar and season with salt and pepper
    \item Cover to keep warm until serving
    \item Stir in cilantro and remaining oil
\end{steps}
\end{recipe}

\begin{recipe}{Roasted Balsamic Beets}{\tag{V}\preheat{\fahrenheit{375}}\totaltime{1 h 30 min}}
\begin{ingredients}
1 1/2 lb beets
olive oil
salt
2 tbsp white balsamic vinegar
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
\item Wrap pairs of beets in foil with olive oil and salt
\item Roast at \fahrenheit{375} for 45-60 min
\item Cool, peel, and cut into bite-size pieces
\item Marinate with olive oil, salt, pepper, and white balsamic vinegar
\end{steps}
\end{recipe}

\begin{recipe}{Crispy Herbed Goat Cheese}{\preheat{\fahrenheit{475}}\totaltime{1 h 20 min}}
\begin{ingredients}
200 g panko bread crumbs
550 g goat cheese
1 tsp oregano
3-4 tbsp fresh chives
4 tbsp fresh thyme
1/2 tsp black pepper
3 eggs
1 tbsp dijon mustard
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
\item Process breadcrumbs until fine
\item Mix goat cheese, herbs, and pepper
\item Form into 12 pucks and freeze 20 minutes
\item Dip pucks in beaten egg and dijon, coat with panko, and freeze 20-25 minutes
\item Bake 7-10 minutes (11 if fully frozen) at \fahrenheit{475}
\end{steps}
\end{recipe}

\begin{recipe}{Blonde Balsamic Vinaigrette}{\tag{V}\totaltime{10 min}}
\begin{ingredients}
1/4 cup white balsamic vinegar
1 tbsp minced shallot
1/2 tsp kosher salt
1 3/4 tbsp grainy mustard
black pepper
1 1/4 tbsp honey
1 cup extra virgin olive oil
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
\item Whisk together all ingredients except oil
\item Slowly stream in oil while whisking
\end{steps}
\end{recipe}

\begin{denserecipe}{Beet and Goat Cheese Salad}{\tag{V}\totaltime{15 min}}
\begin{ingredients}
6 servings Roasted Balsamic Beets
2 pucks Crispy Herbed Goat Cheese
1/2 cup Blonde Balsamic Vinaigrette
2 cups shaved fennel
5 cups chopped frisee, escarole, lettuces
dill fronds
kosher salt
chopped pistachios
\end{ingredients}
\nextcolumn
Serves 6
\begin{steps}
\item Toss greens, fennel, dill, and vinaigrette
\item Add salt and pistachios
\item Top with beets, goat cheese, more dressing and more pistachios
\end{steps}
\end{denserecipe}

% ===========================
% === New recipe template ===
% ===========================
\iffalse

\begin{recipe}{}{\tag{}\preheat{}\totaltime{}}
\begin{ingredients}
\end{ingredients}
\nextcolumn
Serves
\begin{steps}
    \item
\end{steps}
\end{recipe}

\begin{densecard}{}{\tag{}\preheat{}\totaltime{}}
\begin{steps}
    \item
\end{steps}
\columnratio{0.333}
\begin{paracol}{3}
%\ijoin{}
%\ihead{}
\end{paracol}
\end{densecard}

% =======================
% === Retired recipes ===
% =======================

% This was too sweet
\begin{recipe}{Toll House Chocolate Chip Cookies}{\tag{V}\preheat{\fahrenheit{375}}\totaltime{30 min}}
\begin{ingredients}
1 cup + 2 tbsp flour
1/2 tsp baking soda
1 stick salted butter, softened
1/4 cup brown sugar
1/2 cup sugar
1/2 tsp vanilla extract
1 egg
1 cup chocolate chips
1/2 cup chopped nuts, optional
\end{ingredients}
\nextcolumn
Makes 30 cookies
\begin{steps}
    \item Mix flour with baking soda
    \item Cream butter, sugars and vanilla
    \item Beat in egg
    \item Mix in flour mixture
    \item Fold in chocolate chips and nuts, if using
    \item Portion into 1 1/2 tbsp mounds
    \item Bake at \fahrenheit{375} until golden brown, about 9 to 11 minutes
\end{steps}
\end{recipe}

% Came out too thick
\begin{recipe}{Strong Christmas Mustard}{\tag{V}\totaltime{20 min}}
\begin{ingredients}
113 g Colman's mustard powder
85 g sugar
200 g heavy cream
1/2 tbsp kosher salt
1 tbsp neutral oil
1 tbsp white wine vinegar
1 egg
1 tbsp cognac, \mbox{optional}
\end{ingredients}
\nextcolumn
\begin{steps}
    \item Mix mustard and sugar in a small non-stick saucepan
    \item Add all remaining ingredients and whisk until thoroughly combined
    \item Bring to a boil over medium-high heat, stirring constantly
    \item Portion into glass jars
\end{steps}
\end{recipe}

% Retired for a more general card
\begin{recipe}{Baked Eggs with Smoked Salmon}{\preheat{\fahrenheit{400}}\totaltime{45 min}}
\begin{ingredients}
1/2 tbsp butter
2 tbsp shallot, minced
1/8 tsp salt
2 tbsp creme fraiche
2+2 tbsp heavy cream
1 tsp dill, chopped
1/4 tsp lemon zest
4 large eggs, at room temperature
black pepper
50 g smoked salmon
\end{ingredients}
\nextcolumn
Serves 2
\begin{steps}
    \item Brush two 8-ounce ramekins with butter
    \item Saute shallots with salt in butter
    \item Stir in 2 tbsp cream, creme fraiche, dill and zest, then divide between ramekins
    \item To each ramekin crack in 2 eggs, float 1 tbsp cream, sprinkle with salt and pepper
    \item Bake at \fahrenheit{400} until whites are just set, about 12 to 16 minutes
    \item Top with smoked salmon and more dill
\end{steps}
\end{recipe}

% Not popular
\begin{denserecipe}{Italian Sausage Spaghetti}{\totaltime{2 h}}
\begin{ingredients}
1 tbsp olive oil
4 raw Italian sausage links
1/4 cup white wine
32 oz marinara sauce
1 1/2 cups water
1 lb spaghetti
grated parmesan and flat-leaf parsley
\end{ingredients}
\nextcolumn
Serves 4
\begin{steps}
    \item Heat oil over medium heat and sear sausages under lid for 5 min on each side
    \item Move links to a plate and deglaze with wine
    \item Add sauce and water and bring to a simmer
    \item Slice cooled links into 4 and return to sauce
    \item Simmer on low for 1 h 30 min, skimming some of the fat away after 1 h
    \item Serve on spaghetti with grated parmesan and flat-leaf parsley
\end{steps}
\end{denserecipe}

\fi
\end{document}