Serves 6 to 8 | Prep Time: 25 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 55 minutes
My mom adapted this from her Italian mother-in-law’s whole steamed artichoke recipe (see page 232) to make a dish that easily feeds a crowd. It uses the same flavors but eliminates the prep work required for whole artichokes and capitalizes on that mid- twentieth-century game-changer—frozen food—in the form of a package of frozen artichoke hearts. As in many ethnic families who have added their personal flavor to the standard Thanksgiving meal fare, this is my family’s “Italian” staple side dish and the first leftover scavenged the next day.
This recipe is essentially buttered noodles for adults (even though buttered noodles are also for adults but . . . you get what I mean). And if I’m going to flex how easy they are, they’re the same commitment as Kraft macaroni and cheese, give or take a noodle. Since tahini occasionally stiffens up if it sits too long, you’ll need to include a generous scoop (or two) of pasta water to keep things smooth and saucy. And while it’s always tempting to skip a garnish, a few sprigs of mint beautifully break up the richness of the nutty sauce
We’ve put this recipe here because, unlike the pot pies in the first chapter, this is a traditional pot pie with a bottom crust and a top crust, making it a double-crusted pie. This pot pie uses the carcass of the holiday bird to make a rich turkey stock. Making stock is a very flexible process, so use common sense rather than precise measurements. Of course it’s fine to use store-bought turkey stock, but homemade is so much better and takes less than 10 minutes of active time. It’s well worth the small effort, since the turkey is abundance itself and shouldn’t be wasted.
On the day a priest is ordained at Saint-Wandrille, committing to a life of poverty, obedience, and chastity, he is allowed to choose what the dinner menu will include that evening. Pork loin is a favored choice. It’s a good day for everyone since all of the priests and monks indulge collectively. A little more wine is served than usual that evening, and the meal often concludes with a glass or two of Calvados. This recipe is much easier to prepare than its nuanced flavors might suggest. Be sure to select a dark beer such as a stout or porter because it will result in an irresistible caramelized glaze that’s rounded out by the honey and tempered by the tanginess of the apples. Serve with your favorite comforting carb; at Saint-Wandrille, fluffy mashed parsnips or roasted celery root are the vegetables of choice.
Who doesn’t love an easy meal you can whip up after a long day with ingredients you already have in your kitchen? This saucy, comforting bean dish stew is just that. In a world where beans become brownies, pastas, and burgers, serving them whole with a pasta sauce feels rebellious. And don’t skip the garlic-rubbed toast! It really ties everything together. Whether you’re sharing this or not, I love making a whole batch. The simmered leftovers topped with a fried egg are really something to look forward to the next day.
The classic tagliatelle with Bolognese sauce gets a wafu kakushiaji (“secret umami enhancer”)—sake, miso, mirin, and kombu dashi. For an even deeper layer of umami, make this sauce with chicken dashi or chintan dashi. What’s not to love? Serve this sauce over traditional pasta or udon noodles, or use it to make a wafu-ed lasagna
Maybe a lentil loaf doesn’t sound that thrilling, but you haven’t had this one yet. It has so much flavor and texture, I think it’s more satisfying than a real meatloaf. Even carnivores will ask for a second slice.
I give you the perfect kofte. I was given the recipe by a friend who lives in Tunis and it’s a cracker. The minced lamb must be left well alone after the pine nuts and other flavourings are added to allow the spices to infuse and develop. Cook over a barbecue on skewers or under a kitchen grill. Serve with warmed pitta breads, Greek yoghurt and the dazzling pickled red onions perfected by my wife, Nykeeta. A tomato salad is a good accompaniment, too.