Amanda Bowens Kitchen

Ingredients:

• 1 stalk celery, cut into 2-inch lengths
• 1 red onion, thinly sliced
• 1 lemon, sliced into very thin rounds
• Salt, to taste
• 4 cups water
• 1 pound (12-20 count) raw shrimp, peeled and deveined with tails intact
• 1/2 bulb fresh fennel
• 1/2 cup cider vinegar
• 1/2 cup olive oil, or more if needed
• 1 teaspoon crushed red pepper
• Few sprigs fresh thyme
• 1 clove garlic, halved
• 2 tablespoons capers and their juices
• 2 teaspoons mustard seed

• 1-quart canning jar or crock, or any combination of smaller jars equaling 1 quart

Ingredients :

• 1 cup (115 g) pecan pieces (or another nut of your choice)
• 1 cup (225 g or 2 sticks) unsalted butter at room temperature
• 3/4 cup (85 g) powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2 cups (280 g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/4 cup (145 g) powdered sugar, to coat the cookies

Ingredients:

• 6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)
• 2 tablespoons Dijon mustard
• Juice of 1 lemon
• 2 teaspoons paprika
• 4 tablespoons olive oil
• 1 1/2 pounds baby potatoes
• 1 red onion, cut into 8 wedges
• 6 garlic cloves, unpeeled
• 1/2 pint cherry tomatoes
• Handful of thyme sprigs
• Leaves from 3 to 4 parsley sprigs, for garnish

Ingredients:

• Butter (for the pan)
• Flour (for the pan)
• 3 large eggs
• 1 cup canola oil
• 2 cups plain Greek yogurt
• 1/2 cup sugar
• 2 cups yellow cornmeal, preferably stoneground
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• 9x13-inch baking pan

Ingredients

• 2 large (8 to 10 ounce) sweet potatoes, peeled and cut into 1/2-inch cubes
• 3 tablespoons olive oil, ghee, or duck fat (divided)
• 2 pounds ground pork
• 1 cup diced yellow onion (from 1/2 medium onion)
• 1 cup diced carrots (from 1 large carrot or 2 small carrots)
• 1 cup diced celery (from 2 to 3 celery stalks)
• 1/2 cup port or sweet sherry
• 2 large pears, peeled and diced
• 1 cup dried cranberries or cherries (optional – leave this out if you’re avoiding sugars)
• 1 cup chopped fresh herbs (I used 3/4 cups flat parsley and 1/4 cup mixed fresh sage, chervil, and thyme).
• 3 large eggs

• 1 1/2 cups unsalted pecans
• 1/4 cup dried cranberries or cherries
• 1 tablespoon olive oil, ghee, or duck fat (room temperature, if it was in the refrigerator)
• 2 to 3 cloves garlic, peeled and roughly chopped
• 1/4 cup fresh herbs (I used mostly parsley with just a couple rosemary needles and a few thyme leaves)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Ingredients:

• 1/2 cup water, room temperature
• 2 1/4 teaspoon (1 packet) active-dry or instant yeast
• 1 teaspoon plus 1/3 cup sugar, divided
• 1 cup mashed potatoes
• 1/4 cup milk
• 6 tablespoons regular salted butter, melted and cooled
• 2 large eggs
• 2 1/2 teaspoons minced fresh rosemary leaves
• 1 1/2 teaspoon salt
• 4 1/2 to 5 cups all-purpose flour

• 1/4 cup regular salted butter, room temperature
• 2 tablespoon hone

Ingredients :

• 1/2 cup (115 g or 1 stick) unsalted butter, at room temperature
• 1/2 cup (110 g) packed dark brown sugar
• 1 1/2 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 cup (150 g) dark, full, or robust molasses (not "blackstrap")
• 1 tablespoon fresh grated ginger
• 1 1/2 cups (210 g) all-purpose flour
• 2 tablespoons Dutch-processed cocoa
• 1 cup (200 g) semi-sweet chocolate chips
• 1/4 cup (50 g) white granulated sugar, for rolling the cookies