• ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
• 1 pound large shrimp (26 to 30 count), peeled and deveined
• 1¼ cup frozen shelled edamame or frozen peas
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons light mayonnaise
• 1 lemon, Zest of
• 2½ tablespoon lemon juice
• 1 clove finely chopped garlic
• ¾ teaspoon fine sea salt
• pinch cayenne pepper
• 3 cups baby spinach leaves
• ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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• 2 tablespoons unsalted butter, plus more for buttering the baking dish
• 3 cups chopped leeks
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 3¾ pounds baking potatoes
• 2 cups shredded Gruyère cheese (8 ounces)
• 3 cups heavy cream

Rich Scalloped Potatoes

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• 1 (11-ounce) can shoepeg corn
• 1 cup yellow cornmeal
• ½ cup flour 
• 2 tsps baking powder
• 1 tsp salt
• 2 tbsps sugar
• 1 egg, beaten
• 5 tbsps melted butter, divided
• ¾ cup milk
• 4 chicken leg quarters
• ½ cup diced onions
• ½ cup diced celery
• ½ cup diced red bell peppers
• 1 tbsp minced garlic
• 6 cups water
• ¼ tsp rubbed sage
• ⅛ tsp dried basil leaves
• ⅛ tsp dried thyme
• ¼ cup minced pimientos
• ¼ cup sliced green onions
• ¼ cup chopped parsley
• 1 pint oysters with liquid, optional
• salt and black pepper to taste

Shoepeg Corn Bread Dressing

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• 3 large sweet potatoes
• 1/2 cup coarsely chopped pecans
• 1/2 cup whole wheat pastry flour, plus more for your hands
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt, plus more for seasoning
• 3 tablespoons 2 percent milk
• 1 tablespoon olive oil
• 1 taglespoon chopped fresh sage
• 1 teaspoon firmly packed dark brown sugar
• 1/8 teaspoon freshly grated nutmeg

Sweet Potato Gratin

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• 4 pounds pork butt
• 1/2 cup Worcestershire
• 1 tablespoon Louisiana-style hot sauce
• 1/4 cup cayenne pepper
• 1/4 cup cracked black pepper
• 1/4 cup salt
• 1/2 cup granulated garlic

Smoked Tasso

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• Salt and freshly ground black pepper 
• 2 Ib russet potatoes, peeled and cut into 2-Inch chunks 
• 2 large eggs, beaten 
• 2 tablespoons minced fresh fiat-leaf (Italian) parsley 
• 1/2 teaspoon cayenne pepper 
• ⅓ cup all purpose (plain) flour 
• ⅓ cup minced cooked ham
• 2 green onions, white and tender green parts, thinly sliced
• 1/4 cup finely diced provolone or Swiss cheese
• 2 cups unseasoned dried bread crumbs
• vegetable oil for frying

Potato and Ham Croquetas

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• 1¾ cups all-purpose (plain) flour 
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 1 teaspoon cumin seeds, roasted
• 1 teaspoon garam masala 
• ¾ cup milk
• 1 egg, beaten
• 1 tablespoon unsalted butter, melted 
• 1 cup fresh or thawed frozen corn kernels
• ½ cup thinly sliced green onions, including tender green tops
• ½ cup minced red bell pepper
• ½ cup chopped fresh cilantro
• vegetable oil for deep-frying

Corn Puffs

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• 1 egg
• 2 tablespoons milk
• ½ teaspoon salt
• ½ teaspoon fleshly ground pepper 
• ½ cup sifted all-purpose (plain) flour 
• ¾ cup yellow cornmeal 
• vegetable oil for frying
• 3 firm green (unripe) tomatoes, cored and cut into 12 slices
• salt and fleshly ground black pepper to taste
• sprigs of flesh thyme for garnish (optional)

Fried Green Tomatoes

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• 6 large artichokes 
• salt

FOR THE STUFFING 

• 1 1/4 cups extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes 
• 2 cups dried bread crumbs
• 1 cup freshly grated Parmesan cheese
• Leaves from 1 sprig fresh basil, chopped 
• Leaves from 1 sprig fresh thyme 
• 1 pound medium shrimp, peeled and chopped 
• Freshly ground black pepper 
• 1 pound jumbo lump crabmeat, picked over 
• 1/4 cup Basic Sauce Ravigote (click for recipe)
• 1 green onion, chopped

Chef John Besh's Stuffed Artichokes

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