• 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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• 1 pound thick-cut bacon
• 1/4 cup maple syrup
• 1/2 cup brown sugar
• Coarsely ground black pepper

Bacon With Maple Syrup

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• 3 cups bread flour
• 2 teaspoons salt
• 4 teaspoons olive oil
• 2½ teaspoons instant dry yeast
• 1½ cups water

Filling:

• 3 cups grated strong Cheddar or other strong cheese
• 1 medium onion, sliced into rings
• 6 slices thick smoky bacon

• Additional flour for dusting
• 1 cup grated cheese, for topping

Cheese, Bacon and Onion Pavés

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• 1 can (10¾ ounces) Campbell’s Condensed Cream of Mushroom Soup 
• 1/2 cup milk 
• 1 teaspoon soy sauce 
• 1 dash black pepper 
• 4 cups cooked cut green beans 
• 1 1/3 cups French's French Fried Onions

Campbell's Classic Green Bean Casserole

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• 3 strips of bacon, cut up
• 2 cups ham pieces and ham bone optional
• 1 large onion, chopped
• 4 cloves garlic, minced
• 15 ounce can tomatos, fresh when in season
• 1 (16-ounce) cans string beans, drained, fresh when available
• 6 new potatoes, scrubbed, peeled or unpeeled
• salt and pepper to taste

Creole String Beans with Ham and Potatoes

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• 5½ cups potatoes, fairly waxy like yukon gold, peeled and grated
• 2¾ cups parsnips, peeled and grated
• 2/3 cup chives, finely chopped
• 4 egg whites
• 2 tablespoons cornstarch
• 5 tablespoons unsalted butter
• 6½ tablespoons sunflower oil
• salt and freshly ground black pepper
• sour cream to serve

Potato with Parsnip Latkes

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• 2 medium yellow rutabagas, about 3 lbs total
• 1 large plump head garlic cloves, separated and peeled
• 1 large onion, chopped
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 stick unsalted butter, at room temperature
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup milk plus more if needed

Mashed Yellow Rutabaga With Parmesan Cheese

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• 3 pounds fresh headless Louisiana shrimp 
• 3 lemons
• salt, black pepper and crab boil
• 3 cups cane vinegar
• ¾  cup sugar
• 2 teaspoons crushed red pepper flakes
• ¼ cup fresh chopped parsley
• ¼ cup fresh chopped basil
• 4 teaspoons ground celery seed
• 2 cups olive oil
• 1 red onion, sliced 
• 3 bell peppers, large dice (red, yellow &/or green)
• 4 jalapeño peppers, sliced 
• 2 small cucumbers, sliced
• 3 garlic cloves, sliced
• 10 pickled pearl onions, in juice
• 2 tablespoons capers
• 10 allspice berries
• 4 fresh bay leaves

Scott Varnedoe's Pickled Shrimp

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• 1 rotisserie chicken, cooled, skinned, deboned and chopped
• 1 bunch green onions, thinly sliced
• 1 red bell pepper, finely chopped
• 4 stalks celery, chopped
• 1 jalapeño pepper, fined chopped (or to taste)
• 1/2 red onion, finely chopped
• 3/4 cup raisins, Craisins, or dried cranberries 
• 1 cup grapes, sliced, to taste 
• 1/2 cup mild cheddar cheese, finely shredded
• 3/4 cup mayonnaise, or more as needed
• 1 tablespoon mustard
• pepper
• 1 pound pasta, cooked according to package directions and cooled (optional)

Debbie's Crunchy Chicken Salad

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• 1 tablespoon olive oil
• 1/4 cup pecans, chopped
• 1 cup long-grain rice
• 2 tablespoons shallots, finely diced
• 1 tablespoon carrots, finely diced
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely ground black pepper
• 2 cups chicken stock
• 1 tablespoon thinly sliced green onions, whit and green parts

Pecan Rice Pilaf

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