• 2 oz. turkey or chicken sausage, ground or removed from casing (optional)
• 1 large challah (about 1½ lbs)
• 2 tablespoonextra virgin olive oil (or 6 tbsp if not using sausage)
• 1large sweet yellow onion, chopped
• 2cloves garlic, minced
• 1 lbcarrots, peeled and chopped
• 1 lbcelery, peeled and chopped
• 1/4 cupfresh parsley, chopped
• 1 tablespoonfresh sage, chopped (or 1½ teaspoon dried sage)
• 1 tablespoonfresh marjoram, chopped (or 1½ teaspoon dried marjoram)
• 2 teaspoonsfresh oregano, chopped (or 1 teaspoon dried oregano)
• 1 quart (4 cups)chicken broth or turkey stock
• 1 lbsliced white mushrooms
• 2eggs, beaten
• salt and pepper

Slow-Cooker Challah Stuffing

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• 1 pound unsalted butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 6 fresh artichokes
• juice of 1 lemon (about 3 tablespoons)
• 1 pound button mushrooms
• 1 bunch scallions, chopped
• 1 pound jumbo Louisiana lump crabmeat, cleaned
• lemon quarters, for garnish (optional)

Crabmeat Yvonne, from Galatoire's

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• 3 - 4 pound hen, cut up
• 2 heaping tablespoons dark roux recipe here
• 1 small onion
• salt, black pepper, and cayenne to taste
• handful green onion tops
• 1/2 cup chopped parsley
• 1 can sliced mushrooms

Old Style Chicken Stew

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• Flour tortillas

Suggested Fillings

• Various shredded or crumbled cheeses
• Refried beans
• Grilled flank steak (find a recipe here)
• Shredded roast chicken
• Boiled or grilled shrimp
• Pulled pork (find a method here; eliminate BBQ sauce)
• Minced green onions
• Minced cilantro
• Minced garlic
• Sauteed mushrooms
• Grilled onions
• Minced chilis

Quesadilla Bar

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• 1bulb garlic
• Mushrooms (fresh)
• Bunch of frog legs (given to me by a guy — Scott — who I met at a doughnut store on Sunday morning; it’s a Louisiana thing)
• Butter
• Grapeseed oil
• Flour
• Beer
• White wine
• Seasoning
• More seasoning

Willie Robertson's Frog Legs

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• 1/4 cup soy sauce
• 12 cups water
• 3 pounds andouille sausage, sliced 1/8" thick

Filling

• 1/2 lb shrimp, peeled and deveined
• 1/2 teaspoon ground white pepper
• 1 teaspoon fine sea salt
• 1 teaspoon chopped fresh ginger
• 1 teaspoon toasted sesame oil
• 1/4 cup loosely packed cilantro leaves, chopped
• 2 bunches green onions (about 14 stems) white and green parts, thinly sliced
• 12-ounce package wonton wrappers
• 1 lb shiitake mushrooms, stems removed and reserved for another use, caps sliced
• 2 carrots, peeled and julienned

Shrimp Ravioli in Andouille Broth

Photographed by Ed Anderson

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•  4 (6 oz.) sirloin strip steaks
• 1 tablespoon Montreal Steak seasoning
• 4 tablespoons olive oil
• 1 yellow onion, diced
• 3 Red Bliss potatoes (about ½ lbs diced in ½” cubes)
• 1 green bell pepper cored, seeded, and thinly sliced
• 1 cup sliced cremini mushrooms
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 4 cloves garlic, peeled, thinly sliced
• 2 tablespoons capers
• 1 (14.5 oz.) can diced tomatoes with basil
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 3 sprigs fresh lemon thyme, optional
• 1/8 teaspoon red pepper flakes
• Salt and black pepper

Skillet Steak alla Pizziaolae

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• 1 lb stew meat, cut into bite-sized cubes
• 1 tablespoon olive oil
• salt and pepper
• 1 cup water
• 1 cup red wine
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 2 cloves garlic, minced
• 8 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1/2 cup barley
• 8 ounces mushrooms, sliced

Beef Mushroom Barley Soup

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Cheesy Bread Crumb Topping

• 1/2 cup dry bread crumbs
• 2 tablespoons chopped parsley
• 1 tablespoon butter, melted
• 2 tablespoons olive oil
• 1/4 cup grated Grana Padano or Parmesan Cheese

Crabmeat Gratin

• 1 tablespoon butter, plus more for buttering dishes
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 (14-ounce) can artichoke hearts (or 2 fresh artichoke bottoms, cooked until tender), diced
• 1 garlic clove, minced
• 2 tablespoons flour
• 1 tablespoon sherry or brandy, optional
• 3/4 cup milk
• 1/2 cup cream
• Hot sauce to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon minced fresh tarragon
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon olive oil
• 1/4 pound button mushrooms, thinly sliced
• 1 pound best-quality cooked crabmeat (lump, jumbo lump, or a combination of lump and claw)
• 1/4 cup finely chopped scallions

Susan Spicer's Crabmeat Gratin

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For the Topping

• 4 slices white sandwich bread, torn into quarters
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 cups canned fried onions (about 6 ounces)

For the Beans

• Salt
• 2 pounds green beans, trimmed and cut into 2-inch pieces
• 1/2 ounce dried porcini mushrooms
• 6 tablespoons unsalted butter
• 1 medium onion, minced
• 3 medium garlic cloves, minced
• 12 ounces white button mushrooms, cleaned, sliced 1/4-inch thick
• 12 ounces cremini mushrooms, cleaned, sliced 1/4-inch thick
• 2 tablespoons fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 2 tablespoons all purpose flour
• 1 cup chicken broth
• 2 cups heavy cream

Modern Green Bean Casserole

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