• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 5 tablespoons cold butter, preferably European style, diced
• 1 cup whole milk

Besh's Fluffy Breakfast Biscuits

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• 1 recipe Cashew Pie Crust, blind baked and cooled, (recipe follows)
• 2½ cups milk
• ¾ cup sugar
• 4 eggs, whisked
• ¼ cup cornstarch
• ½ stick unsalted butter, at room temperature
• 1 teaspoon coconut extract, or to taste*
• 1 recipe Lime Meringue, (recipe follows), or whipped cream

Cashew Pie Crust

• 1 stick unsalted butter
• 1¼ cup all purpose flour
• ¼ cup cashews, ground
• Pinch of salt
• Pinch of lime zest
• 1 teaspoon vanilla extract
• 1 egg yolk

Lime Meringue

• For the syrup:
• 1 cup plus 2 tablespoons sugar
• ¼ cup water
• ¼ cup freshly squeezed lime juice

• For the whites:
• 3 large egg whites
• 1 tablespoon plus 1 teaspoon sugar
• Zest of 2 limes

Emeril's Delmonico Coconut Cream Pie

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• 8 tablespoons unsalted butter, divided
• 2 cups thinly sliced apples
• 1 teaspoon ground cinnamon
• 1 cup self-rising flour
• 1 cup granulated sugar, divided
• 1 cup milk

Cinnamon Apple Cobbler

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Cookie dough

• 5 cups all-purpose flour
• 1 cup granulated sugar
• 5 teaspoons baking powder
• 1 cup vegetable oil
• 1 cup milk
• Pinch of salt
• 1 teaspoon lemon or almond extract
• 2 teaspoons fresh lemon juice
• 2 eggs

Glaze

• 3 cups sifted confectioners' sugar
• 4 tablespoons milk

Italian Glazed Christmas Cookies

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• 1 tablespoon olive oil
• 1 medium onion, minced
• 1/2 pound mushrooms, sliced
• 1/4 cup dry sherry
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 2 cups grated Parmesan cheese, in all
• 4 cups chopped cooked turkey
• 1 (16-ounce) package spaghetti, cooked to al dente, drained
• 1/2 cup seasoned bread crumbs

Turkey Tetrazzini

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• 6 tablespoons (3/4 stick) unsalted butter
• 1 sprig thyme

For the grits:

• 2 tablespoons unsalted butter
• 1 medium onion, very finely chopped (3/4 to 1 cup)
• 2½ cups water
• 3½ cups whole milk, or more as needed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 3/4 cup stone-ground grits
• 1 (15 ounce) can pumpkin puree (may substitute sweet potato puree)
• Leaves from 1/2 bunch thyme, chopped 3 tablespoons; may substitute leaves from 2 stems of sage
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Creamy Pumpkin Grits

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• 2 cups all-purpose flour
• 3 tablespoons packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1¾ cups milk
• 3 eggs, lightly beaten
• 3/4 cup canned pumpkin
• 1/4 cup cooking oil

Pumpkin Pancakes

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• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla extract
• 1 15 ounce can pumpkin
• 4 cups all-purpose flour

Frosting

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 2 3/4 cups powdered sugar
• Ground cinnamon (optional)

Pumpkin Cookies

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Cake

• 1 cup sour cream
• 1/2 cup milk
• 1 cup (2 sticks) salted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 2¾ cups cake flour (I like White Lilly and Swan’s Down)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Caramel Frosting (recipe follows)

Caramel Frosting

• 1/3 cup plus 2½ cups sugar, divided
• 1 tablespoons all-purpose flour
• 1 cup whole milk
• 3/4 cup (1½ sticks) unsalted butter
• 1 teaspoon vanilla extract

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• 3½ cups water
• ​2 dozen freshly shucked oysters, drained
• ​1/2 cup celery, chopped
• ​1/2 cup green onions, chopped
• ​1/2 cup onion, chopped
• ​1 tablespoon butter, melted
• ​1/2 teaspoon garlic, finely chopped
• ​1/8 teaspoon dried thyme
• ​1/8 teaspoon ground red pepper
• ​1 bay leaf
• 3/4 cup heavy cream
• 2 cups milk
• 1/4 cup butter
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper

Arnaud's Oyster Soup

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