Recipes

At Siti, I love bridging the warmth of Southeast Asian home cooking with the comfort of Western classics. This rib roast does exactly that — rich, caramelized beef glazed with kecap manis and tamarind, aromatic from lemongrass and garlic, and finished with a silky coconut gravy that feels both familiar and entirely new. Charred cabbage, broccolini, and broccoli on the side bring color, crunch, and a hint of smoke — the kind of bright counterpoint that makes every bite feel like a celebration. If a Texas table took a tropical vacation, this might be what it served for Thanksgiving dinner.

1 rib roast

~6 oz cooked meat per person

8–10

Active time: 45 min • Total time: 2½ hours plus overnight marinating

• Roasting pan with rack • Instant-read thermometer

Active time: — min • Total time: — min

At Thanksgiving time, I start craving warm, comforting soups like this one — made with earthy mushrooms and nutty wild rice that slowly softens and soaks up the savory broth. A splash of coconut milk adds creaminess, while a hint of lemon keeps it bright. It’s simple, satisfying, and perfect for a chilly autumn evening.

~6 cups

1 1/2 cups

4

Active time: 35 min • Total time: 1 hr

Sweet, savory, and wonderfully creamy, this butternut squash soup highlights the comforting flavors of fall with just a handful of ingredients. Fresh rosemary brings balance and depth to the natural sweetness of the squash, while slow-cooked aromatics add gentle richness. It’s a simple, nourishing starter that feels right at home on a cozy Thanksgiving table.

4 bowls or 6 cups

4-6

Active time: 30 min • Total time: 65 min

• 4-quart soup pot • Blender (e.g., Vitamix) or immersion blender

This is a simple yet elegant side dish for Thanksgiving, highlighting delicata squash just as it arrives at the market. With a touch of maple syrup for sweetness and fragrant rosemary for balance—it’s the kind of side that slips into any Thanksgiving spread with grace.

4-6

Active time: 15 min • Total time: 55 min

• 9x13 baking dish (or half sheet tray) • Foil

This puré is inspired by the rustic meals with my father’s family in Chile — simple, hearty food that always brought everyone together. The caramelized onions and buttery potatoes are such a nostalgic duo, perfect next to a big roast or grilled steak.

6 cups

~1 cup

6

Active time: 35 min • Total time: 55 min

• Colander • Potato masher or ricer

10” skillet

Active time: 10 min • Total time: 40 min

The dough that lets gluten-free, dairy-free pie behave like your favorite holiday guest—that friend who shows up and, without being asked, just starts washing dishes. It’s low-drama, takes correction well, and is a delight to have at the table. Baked into a crisp, aromatic crust with a hint of tangy sweetness, it’s balanced and adaptable—equally at home under spiced apples or tucked around a savory quiche. Just one less thing to worry about when the kitchen’s running at full tilt on Turkey Day. The method borrows from classic pâte brisée logic but re-engineers it for gluten-free structure. Coating the flours and starches with room-temperature coconut oil before adding liquid insulates the starch granules, limiting how quickly they absorb water. That buffer is crucial in a high-hydration dough: gluten-free flours need plenty of moisture to bind, but without this safeguard, they’d soak it up too fast, turning sticky and dense before the structure can form. Partial hydration keeps the dough workable and creates a pseudo-dry base against which the cold dairy-free butter—added last—can stay in distinct, visible pockets. In the oven, those butter pockets melt and release steam, lifting and separating the surrounding dough just enough to form a crisp, tender flake. As a bonus, that even fat coating also slows moisture migration once the pie is filled, offering soggy-bottom defense against even the juiciest fillings. Between fat additions, the dough benefits from a solid five-minute mix. With no gluten to over-develop, there’s no risk of toughness—so you can really go nuts to build internal cohesion and activate the xanthan gum’s elasticity. The final piece of the pliability puzzle is temperature control: at 65–75°F, the fats reach their narrow window of plasticity—supple enough to move with the dough without shattering, firm enough to resist smearing. Stay within that range and you get a dough that rolls smoothly, patches easily, and holds a pretty fluted edge. It’s a dough that rewards precision without demanding perfection. And if things start to go sideways, I’ll be here to walk you through it.

2.5 lb

1 (9-inch) double-crust pie (20 oz) or 1 (9-inch) single-crust pie shell (12 oz)

2 double-crust pies or 3 single-crust shells (with 5 oz leftover)

Active time: 50 min • Total time: 2 hr 25 min

• Stand mixer with paddle attachment  • Kitchen scale  • Parchment paper (15 × 15-inch sheet) • Rolling pin  • 9-inch pie plate  • Pastry brush (or wadded paper towel) • Instant-read thermometer (not imperative, but helpful for temping dough)

Pumpkin pudding has long held a place at the Rice family Thanksgiving table. The pie may take center stage, but tucked behind it are little ramekins of tawny, spice-scented custard—my mom’s clever way of keeping the pumpkin pie magic going through the weekend. Everyone wants leftovers, but turning out extra pies amid holiday chaos can push even the most accomplished cooks to the brink of sanity. Her solution was simple: double—or let’s be honest, triple—the filling, skip the extra crust, and bake the surplus custard in a dish. No extra rolling, shaping, or sequencing required. It’s an equally brilliant move for anyone short on kitchen real estate or bandwidth to take on a full-fledged pastry project—or anyone who simply wants the pumpkin without the pie. The filling is the best part anyway—and without the crust, it really has a chance to shine. The recipe’s written for a stand mixer, but a whisk and a little elbow grease will get the job done just as well. You could bake it in a water bath, but I find a long, low bake at 325°F yields the same silky, unctuous texture without the added fuss. If you’d like to follow my mom’s lead, start with my pumpkin pie recipe, scale up the filling, then circle back here to bake the pudding. Or, if you’d rather skip the pie entirely and let the custard take center stage, read on. Either way, you’re on the path to holiday enlightenment.

1 Pudding → 1 qt of filling (1.5 lb)

4 oz

8

Active time: 20 min • Total time: 3 hr 15 min

• Stand mixer with paddle attachment  • Kitchen scale  • 1½-quart baking dish (or 9-inch pie plate, or eight 4-oz Ramekins)

When I set out to create this recipe, I wasn’t content with a passable imitation of the classic. I wanted to make an objectively excellent pumpkin pie—that just happens to be gluten- and dairy-free. More a rethink than a retrofit, the result is still recognizably pumpkin pie—arguably better. Coconut milk brings more to the table than simple substitution—it’s a natural companion for pumpkin, balancing its earthy depth with aromatic sweetness and a bright, rounded richness that keeps the custard light on its feet. Extra yolks lend body, and a gentle bake sets the custard evenly so it’s supple but sliceable once cooled. I kept the spice profile classic but balanced against the custard’s lushness—dialing back the clove to check its spikiness and adding a pinch of cayenne for warmth and dimensionality. Molasses ties everything together—its bittersweet minerality grounds the sugar and gives the spices something to grab onto. If you don’t have molasses, dark brown sugar works too; it softens the bass notes a bit, but the harmony still holds. The gluten-free, dairy-free dough rolls out easily into a crust that bakes up crisp, rich, and tender. A quick par-bake ensures against custard seepage, so every slice stands tall and keeps its snappy contrast. All this to say, what you’ll get isn’t “good for gluten-free”—it’s just really good pumpkin pie.

1 (9-inch) pie → 1.25 lb of dough (12 oz for shell + 8 oz left over) + 1 qt of filling (1.5 lb)

1 small slice

8-10 slices

Active time: 1 hr • Total time: 5 hr 45 min

• Stand mixer with paddle attachment  • Kitchen scale  • Parchment paper (15 × 15-inch sheet) • Rolling pin  • 9-inch pie plate  • Pastry brush (or wadded paper towel) • Instant-read thermometer (not imperative, but helpful for temping dough)

This no-fuss recipe is ranch cooking at its best. A hearty, simple kind of soup that makes the whole kitchen smell like home! If you make it with lamb, use rosemary. If you make it with beef, go with thyme. No matter which way you go, the key to this recipe is a rich, homemade bone broth — that’s what gives it real depth and warmth. Use your own homemade broth, or try our all-natural homestyle bone broth from Hackamore Ranch.

1 hearty bowl

6-8

Active time: 30 min • Total time: 1 hr

Heavy-bottomed pot or Dutch oven

Not every recipe turns out how you hope — that’s why I always test (and oftentimes adapt them) before I share. But this one? It was an instant hit. Here’s how I knew: My husband, Cody, does not like braised meat. Not lamb, not beef, not chicken — if it’s been simmered in its own juices, he’s out. One evening, while testing this recipe, I planned to make him something else for dinner. But Cody walked in, sniffed the air, and said, “Something smells good.” I told him, “That’s just a test batch — dinner’s different.” He grabbed a fork anyway, took a bite, and said, “No reason to make anything else.” He even went back for seconds, and that’s when I knew I had a winner! These lamb shanks are tender and rich, braised low and slow in dark beer and fresh herbs until they practically melt off the bone. The sauce has that deep, malty flavor that makes you want to lick the spoon. Serve them over mashed potatoes with a glass of bold red wine, and you’ll see what I mean — this is a jackpot recipe.

6 shanks

6-7 wt oz (cooked meat)

6

Active time: 30 min • Total time: 2½ hrs

Dutch oven or heavy oven-safe pot

I like my lamb ribs simple — just a little olive oil and a basic rub. But after a few customers at the farmers market asked if I had a recipe that pairs well with traditional American barbecue sauce, I got curious. I tried a few variations, and what I discovered is that while most barbecue sauces shine on pork or beef ribs, they don’t always flatter lamb’s unique flavor. So I started experimenting with the spices I love most — cumin and coriander — and built a barbecue lamb rib recipe that hits every note: smoky, aromatic, and just the right amount of sticky. In my opinion, the sauce and seasoning complement lamb to perfection. Give them a try, and I don’t think you’ll be disappointed.

16 ribs

3-4 ribs

4-6

Active time: 30 min • Total time: 3 min

• Grill • Long tongs • Basting brush

This recipe is adapted from a classic Gordon Ramsay version and has become my go-to. It’s a straightforward, practical way to make the most of the whole animal — nothing wasted, everything useful. If you’re like me, you’ll want to make a big batch and keep it in the freezer, so don’t hesitate to scale it up. Lamb bone broth made from scratch is true liquid gold — the kind of depth and richness you can’t buy in a box. Sip it straight from a mug, or use it to add backbone to soups, braises, and gravies.

~ 1 quart

1 cup

4

Active time: 30 min • Total time: ~7 hrs

• Large roasting pan • Stockpot (at least 8 quarts) • Fine-mesh sieve

This simple pickled cabbage is a quiet powerhouse — salty, funky, and full of life. In Thailand, it’s a staple on the table, spooned alongside rich dishes like Kao Ka Moo to cut through all that luscious pork and spice. The process couldn’t be easier: first a quick brine to soften and season the cabbage, then a slow, ambient fermentation that develops tang and depth over a few days. Once pickled, the greens stay crisp, bright, and slightly effervescent — the kind of ingredient that makes every plate taste more alive. Think of this as your new secret weapon for balance: toss it into rice bowls, tuck it into sandwiches, or serve it anywhere you’d use something sharp and pickly to wake up a rich dish.

~2 quarts

¼ cup

~20 small servings (as a condiment)

Active time: 20 min • Total time: 7 days

• Large nonreactive container for soaking (glass, ceramic, or plastic) • Sterilized 2-quart glass jar with lid

Kao Ka Moo is one of those dishes that reminds me of home — the kind of comforting street food you find bubbling away at Thai market stalls, where long lines are a sure sign of something special. Pork leg or shoulder braises for hours in a fragrant bath of soy sauce, five-spice, garlic, and palm sugar until it’s fall-apart tender and glossy. It’s traditionally served over jasmine rice with blanched greens and a fiery, garlicky dipping sauce that cuts through the richness. Perfect for gatherings, Kao Ka Moo feels indulgent yet unfussy — one big pot of slow-braised comfort that fills the kitchen with the mouthwatering scents of caramelizing palm sugar, simmering soy, and spice.

~2½ lb cooked pork + ~3 cups broth

~5 oz pork + ~1/2 cup broth

6-8

Active time: 35 min • Total time: 6 hr

• Large stockpot • Fine-mesh strainer • Tongs or slotted spoon

This salad hums with contrast — earthy wild rice, crisp Asian pear, and peppery arugula tied together with a bright vinaigrette. Cardamom and ginger keep things interesting — a reminder that salad doesn’t have to mean predictable. Toasted walnuts add crunch, mint and parsley bring lift, and a drizzle of maple-sweetened white balsamic ties it all together. It’s an easy dish to love: wholesome, colorful, and quietly elegant on any holiday table.

4 cups

~3/4 cup

6

Active time: 25 min • Total time: 1 hr 5 min

This ribeye roast makes a show-stopping centerpiece for the holidays or any special gathering. Cooking the rib roll whole instead of as individual steaks creates an impressive presentation, and the bone-in cut not only delivers flavor but leaves you with meaty bones perfect for stock. Served with a fragrant herb oil brightened by lemon and juniper, it’s a dish that balances rich, juicy beef with fresh Italian character.

~4 lb cooked weight

10

~6 oz

Active time: 40 min • Total time: 3 hr

• Grill with lid • Meat thermometer

Growing up in Colorado braised greens weren’t a thing that I was familiar with. Coming to Texas 13 years ago, I fell in love with them. This dish captures what I love most — the spicy, nutty flavor of mustard greens that cook more quickly than collards or other hearty greens. Their nuttiness is enhanced by leeks, while white wine, whole-grain mustard, and ginger add layers of brightness and depth. Bursts of cherry tomatoes bring a touch of sweetness that reminds me of the transition from late summer to fall.

1.5 Quart

1/2 - 1 cup

4-6

Active time: 40 min • Total time: ~55 min

• 8 quart pot • Microplane • Small stainer or slotted spoon

If you’ve read this far without learning that I am a hot dog vendor let me break the news: I’m a hot dog vendor. So what am I doing here? Great question, friend. But here we are, you & I. I’m happy to share a recipe from my childhood with you, one my grandmother, my dad’s mom, used to make for the holidays. Her carrot & turnip mash, while seemingly something that might be passed over for a sexier side, was a dish that was sought after and devoured by my large extended family. I’ve updated it just slightly without dishonoring the late, great Florence. I think she would approve. I hope you and your family enjoy.

~6 cups (1400 g)

~¾ cup (175 g)

8

Active time: 50 min • Total time: 20 min

• Stock pot • Colander • Potato masher or immersion blender • Zester

A vibrant, saag-style dish, inspired by the Indian way of slow-simmering greens with ginger, garlic, and spices until velvety and rich. Here, coconut cream softens the edges and toasted fenugreek salt adds an earthy, aromatic finish.

~2 quarts & 1/3 cup Fenugreek Salt

3/4 cup (150 g)

10

Active time: 45-60 min • Total time: 70 min

8qt stock pot or Dutch oven

In this elevated take on the Mexican classic aguachile, the fish is first dry-cured with salt, sugar, and kelp. Just before serving, it’s layered over a fermented plum broth that balances ripe fruit complexity with bright citrus and chile heat. A burnt tortilla blended into the broth adds an earthy, unexpected smoky backbone that anchors all that acid and heat. This is a high-skill recipe that involves working with live cultures and raw fish—ideal for fermentation lovers or anyone ready to level up their seafood game. You can make it more approachable by substituting fresh plums in place of the fermented plums, if desired.

4 oz

2

Active time: 45 min • Total time: 3 hr + (5–7 days fermentation time)

• Blender • Stainer

Pan-seared duck breast is a great alternative to roasting a whole turkey—an elevated, small-scale centerpiece that still feels festive. Once you learn the technique, it’s the kind of skill you’ll pull out for date nights, family dinners, or whenever you want something that feels a little special. Around the holidays, I pair it with rutabaga purée and a bright citrus salad, but honestly, anything seasonal works. Have fun with it.

8-10 oz

4

Active time: 30 min • Total time: 2 hr 45 min

• Stainless steel, non stick pan, or cast iron pan • 4 qt pot • Blender • Fine mesh strainer

I love the delicate, nutty flavor of roasted Brussels sprouts. In this esquites-inspired dish, the spicy, cheesy toppings evoke my nostalgic memories of Mexican street corn while celebrating a heartier fall vegetable. It’s a bold, shareable Thanksgiving side — perfect for bringing to a potluck. P.S. I really recommend not skipping the fermented moritas. It’s the ultimate low-effort flex: toss them in brine, walk away, and come back a month later with your own house-made flavor bomb. It’s a tiny creative ritual that turns patience into your secret weapon—adding a unique umami kick to everyday dishes.

~2 lb

5-8 wt oz

4-6

Active time: 45 min • Total time: 1 hr 30 min + (1 month fermentation time)

Immersion blender

Roasted beets & cauliflower bring a colorful spin to the Thanksgiving table. The roasted vegetables sit atop a rich layer of yogurt tahina. Sorrel adds a fresh, citrusy bite—a reminder that the warmth of Texas summer is just behind us. A spicy zhug drapes over the vegetables settling into every nook and cranny so each bite shines! In a sea of beige Thanksgiving dishes, this vibrant root vegetable side will make any table sparkle.

1 quart roasted vegetables + 1 pint yogurt tahina + 1 cup zhug

10 wt oz as a main [or] 5 wt oz as a side salad

4 as a vegetarian main [or] 8 as a side salad

Active time: 50 min • Total time: 1 hr 30 min

• Foil or dutch oven • Immersion blender • Food processor

A tender, moist upside-down cake made with 100% Ryman rye flour, bringing together warm holiday spice and the tart brightness of fresh cranberries. Perfect for the season — and even better with a dollop of spiced whipped cream!

One 9” cake

1 slice

8-10

Active time: 30 min • Total time: 1 hr 15 min

9-inch cake pan or 9-inch cast iron pan

Get baking this holiday season using fresh stone-milled flour! This flaky pie crust is a reliable go-to that is sure to impress — perfect for all your seasonal pies.

One crust for a 10” pie crust (or a galette/crostata)

8-10, once baked

Active time: 30 min • Total time: 1 hr 15 min

• Bench knife • Rolling pin • Plastic wrap • Parchment paper (if blind baking) • Pie weights or dried beans (if blind baking)

A modern take on a comfort dish, these mashed potatoes are enriched with butter and cream, brightened by wasabi, and finished with a sprinkle of aonori for a savory, ocean-kissed aroma. The wasabi accents - but does not overpower - the overall dish, while the aonori adds umami notes at the end.

~5 cups

~¾–1 cup per person

4-6

Active time: 30 min • Total time: 40 min

• Stock Pot (3-4 quarts capacity) • Colander • Saucepan • Potato masher

As much as I love traditional stuffing, and classic Thanksgiving foods in general, this savory bread pudding has become a recent favorite for me and my family. It’s rich and hearty, and scratches the same itch that stuffing does, but feels different and fresh. Adapted from an old Thomas Keller recipe, this bread pudding is super versatile; try it with different cheeses, vegetables, breads, or herbs. Whatever you do, don’t skimp on the cheese, butter, or cream — it’s rich on purpose, so if you’re not looking to indulge I would skip this! Great as a side dish, or even as a main served along with a hearty salad of bitter greens.

One 9x13” casserole

1 cup

8-10

Active time: 45 min • Total time: 1½ - 2 hours

9” x 13” baking dish

A bright salad that balances sweet local tomatoes with fragrant herbs, creamy queso fresco, and a bold chile-ginger dressing. This dish is refreshing yet complex, with layers of tang, spice, and herbal freshness. It’s one of my favorite ways to showcase peak-season Texas tomatoes in the early summer and again in the fall.

4-6

Active time: 15 min • Total time: 15 min

Blender

This is an earthy drink know as “vampiro” very popular is Mexico City. It’s name came from the idea of it bringing you back to life when hung over as its ingredients contain lots of antioxidants.

32-40 fl oz

8-10 fl oz

4

Active time: 10 min • Total time: 10 min

• Peeler • Juicer

This custard is for anyone who secretly prefers the pie filling to the crust. Lightly sweetened with maple syrup, this custard is creamy, warmly spiced, and naturally gluten-free. Made with kabocha squash for its sweet, velvety texture and vibrant orange flesh, it’s a simple yet elegant dessert, perfect for the holidays.

24 oz

4-6 oz

4-6

Active time: 45 min • Total time: 90 min

Ceramic ramekins or custard cups (make sure they are oven-safe)

Sikil Pak is a traditional Maya salsa made from roasted pumpkin seeds, roasted tomatoes, roasted chile habanero, roasted onion, garlic and sour orange creating a rich, earthy flavor. Its origins trace back to the Yucatán Peninsula, where pumpkin seeds (pepitas) have been a dietary staple since pre-Hispanic times, valued for their nutrition and abundance. Today, Sikil Pak remains a beloved accompaniment to tortillas, vegetables, or grilled meats, symbolizing the deep agricultural and culinary heritage of the Maya people. In Yucatec Maya, “sikil” means pumpkin seed and “pak” means tomato — so Sikil Pak literally translates to “pumpkin seed and tomato”. It’s one of the oldest documented salsas of the Maya, and the name directly reflects its two core ingredients. This version of the recipe I have created creates an all encompassing approach by including the roasted pumpkin the recipe as well that provides some subtle sweetness to counter the heat of the habanero chile but also some earthy creaminess and body that is perfect for a Thanksgiving spread.

1 quart

2 oz

16

Active time: 50 min • Total time: 1 hour 40 min

• Kitchen Scale • Food Processor • Vitamix Blender or Similar • Zester

This isn’t your average Sunday roast — it’s a North Italian–inspired tri tip that’s tender, juicy, and bathed in a silky sauce unlike anything you’ve tried before. The beef slow-braises with leeks, celery, and carrot until it practically melts, while the sauce — enriched with apple, cocoa, and a hint of spice — brings deep, savory-sweet complexity. It’s the kind of dish that feels special enough for a holiday table, yet comforting enough to make your family linger around the table on a Sunday evening.

~2.75 lb cooked meat

~5 wt oz

8

Active time: 70 min • Total time: 4 hours

• Dutch oven or deep oven-safe pan with lid • Fine-mesh strainer or chinois • Immersion blender • Meat thermometer

This light, refreshing salad with fennel, citrus, candied kumquats, herbs, and toasted pecans bring brightness and balance to the holiday table. It cuts through the opulence of a thanksgiving feast while complementing traditional flavors.

3 Quarts

1 1/2 cups

8

Active time: 45 min • Total time: 45 min

Whoa, Texas. Your fall colors have us bedazzled. One of the greatest joys of eating locally is the riot of colors and flavors that come our way as the seasons change. As the fruity primary yellows and reds of summer give way to the warmer oranges and brighter greens of fall, we celebrate with a harvest salad that could only happen here. The peppery crunch of arugula and watermelon radish against the sweetness of apples and butternut squash is all about our time and place. As the cold front blows in, enjoy this with a long-simmered roast or a hearty vegetable stew and revel in the beauty our farmers bring forth.

2

Prep time: 24 min • Total time: 24 min

This Pumpkin Flan combines the velvety texture of traditional flan casero with the cozy, spiced flavor of pumpkin pie. Easy to make and impressively elegant, it’s sure to become your go-to holiday dessert! Bring loved ones together with this creative take on a seasonal classic. Why You’ll Love This Recipe 1. Simple Ingredients: Pantry staples like eggs, sugar, canned milk, and pumpkin puree make this an easy dessert to whip up at home. 2. Gluten-Free: Naturally grain-free, it’s a great choice for those with dietary restrictions. 3. Holiday-Worthy: Perfect for Halloween, Thanksgiving, or any family gathering, this crowd-pleasing flan will wow everyone—especially since so few people know how to make it!

 Two 9” flans or 2 quarts of custard

1 slice

16

Active time: 30 min • Total time: 5 hours 30 min

Why stress over a whole bird when smoked turkey breast offers a much more delicious, fool-proof alternative? And why not go a little wild and pair it with a luscious & light pipián verde mole that takes the place of traditional gravy? Smoky, tender, umami, and perfectly spiced, this dish is a creative & delicious way to honor the culinary genius of America's Aztec ancestors this Thanksgiving—or really any time of the year!

1.75 lb smoked turkey and 2 quarts of mole

4oz servings of turkey

6

Active time: 1 hour 30 min • Total time: 4 Hours

Smoker

I love how the umami, nutty crunch of the pecan salsa plays off the bright zesty notes of the crema, both accentuating the sumptuous sweet potato and caramelized dates. Top it off with fresh cilantro and you have yourself a party! Perfect as a stunning vegetable side dish or a vegetarian centerpiece. All the components come together simply, making it as easy to prepare as it is impressive to serve.

~775 g roasted sweet potatoes, 1 cup crema & 1 pint salsa macha

4-5 wt oz (a hearty side)

6

Active time: 25 min • Total time: 75 min

This salad is traditionally served at parties and fiestas because it keeps well without refrigeration. It will keep for at least a week in the refrigerator. This recipe has been adapted from The Food and Life of Oaxaca by Zarela Martinez.

6

Active time: 40 min • Total time: 1 hour 10 min

Beef Wellington has long been gatekept by fine dining thanks to pricey filet, but by using center-cut sirloin — a whole-animal butcher’s cut that’s still very tender, every bit as delicious, and a great example of full utilization — this classic finally feels approachable and affordable. My version goes a step further in the whole animal mentality and uses paper thin beef bacon in place of the prosciutto. Stuffed with local Austin ingredients and wrapped in a flaky tallow and rye flour pastry, it’s a classic made local and accessible.

3.5 lbs

4-6

Prep time: 50-60 min • Total time: 2 hrs

• Food processor • Rolling pin (or bottle of wine you can drink after) • Baking tray with wire rack • Meat thermometer

A rich and velvety chicken liver mousse on a smoky grilled baguette is the ideal starter for the holidays. The iron-rich taste of liver is offset by the creamy texture of the mousse, the chew of the baguette, and the sweetness of the onion jam and mostarda. Some may not be fans of liver, but that just means more for us.

1 qt chicken liver mousse

2 oz

16

Active time: 40 min • Total time: ~5 hrs

• Smoker • Tamis or fine-mesh strainer • Blender • Grill

Turkey offal and pork are ground together with smoky bacon, fresh thyme, and warm spice, then folded with pistachios and brandy-soaked aromatics. Slowly baked and pressed overnight, the pâté becomes firm yet tender, each slice revealing flecks of green nut, strips of tenderloin, and jewel-like dried fruit. It’s rich, savory, and deeply satisfying — the kind of food that feels celebratory but also honors thrift and tradition. Serve it with good mustard, a sharp pickle, and crusty bread, and you’ll have a dish that tastes like old-world craft meeting wild Texas abundance.

1 terrine (9×5 in)

~3.5 wt oz

8-10

Active time: ~1 hr • Total time: 24 hrs

• Meat grinder with medium plate • Stand mixer with paddle attachment • Loaf pan or terrine mold (approx. 9×5 in) • Roasting pan or deep baking dish (for water bath) • Instant-read thermometer • Cardboard cut-out (to fit pan top) • Plastic wrap • Weights (jars, cans, etc.)

This dish is exceptional and screams the Fall season for me. The first time I saw kohlrabi was while working at Café Boulud in New York City. I loved its alien shape and green tops that made it look almost sci-fi. When we trimmed and roasted them in a pan—finishing with butter, parsley, and lemon—it had a surprisingly nutty aroma and the flavor bomb was unforgettable. I always take the seasonal cues when Texas has local kohlrabi in full bloom. For this recipe I wanted to highlight the nutty roasted flavor of kohlrabi and dress it with a toasted pumpkin seed pesto for a vegetarian dish that can double as a main on any table!

1 ½ quarts pesto (maybe a little more)

4 oz roasted kohlrabi with ½ cup pesto

~10

Active time: 45 min • Total time: 1 hr 20 min

• microplane zester • Food processor (ie. Robot Coupe) • 2 mixing bowls

Deliciously tender popovers made with TAM 105 00 flour — a Texas-grown hard red winter wheat variety developed by Texas A&M and stone-milled to a fine “00” grind by Barton Springs Mill. This unique flour offers more flavor and structure than standard all-purpose flour, while its fine texture creates a tender, custardy interior that’s ideal for popovers, pâte à choux, and other enriched doughs. Fresh from the oven, these golden, airy popovers are the perfect complement to your holiday table — especially when brightened with a handful of herbs or a touch of cheese.

12 popovers

12

Active time: 25 min • Total time: 75 min

12-count popover pan (or muffin pan)

This dish is all about contrast — soft, caramelized butternut squash meets cool, tangy Greek yogurt and the smoky heat of salsa macha. A drizzle of honey ties everything together with a touch of sweetness, while pomegranate-glazed pecans bring crunch and a flash of ruby color. It’s a vibrant side that’s as beautiful as it is balanced — the kind of thing that makes people pause mid-bite and say, “Wait, what’s in this?”

~1 Quart

~⅔ cup

4-6

Active time: 20 min • Total time: 45 min

A potato gratin is a holiday classic, with thin layers of potato melting into cream and cheese to create a dish that feels indulgent and celebratory. This variation adds sautéed Swiss chard between the layers, bringing an earthy sweetness and fresh green note that balance the richness while keeping the gratin’s comforting character.

One 3-quart gratin dish or 9x13” baking dish

6–8

Active time: 30 min • Total time: ~2 hours

• 3-quart gratin or 9x13” baking dish • Large frying pan • Mandoline (or Knife) • Grater

This is the kind of recipe that asks almost nothing of you, yet gives back in spades. A pot of bones, herbs, and scraps hums quietly on the back burner all night, turning spring water into liquid gold. Chicken backs and feet lend body and collagen, apple cider vinegar teases out minerals, and dried nettles or other herbs bring a whisper of the wild. By the morning, the work is done, and you have a high-mineral broth that will serve as the backbone of every meal in the coming week.

~1 gallon

1 cup

16

Active time: 20 min • Total time: 12 hr

• Large stockpot • Fine-mesh sieve

This is a rich, layered gratin that brings together everything I love about Central Texas in the fall — roots pulled from the soil at Eden East, milk and cheese from nearby dairies, and enough garlic and thyme to make the house smell like gratitude itself. Each gratin bakes in its own mini cast iron pan, crowned with a golden crust of asiago and a cloud of whipped goat cheese. A drizzle of blistered pepper vinaigrette and a handful of hearty greens add a bright, smoky counterpoint. This is farmhouse cooking dressed up just enough — big flavor, zero pretense, and a whole lot of love for the farmers who make it possible.

~2.5 quarts

6–8 oz

12 individual-sized cast iron pans

Active time: 45 min • Total time: 1 hr 30 min

• Mandoline slicer or food processor • 12 mini cast iron pans (6–8 oz) or one large casserole dish • Foil • Stand mixer (or hand mixer) • Blender or food processor

The French call them “pommes purée,” but let’s be honest — this is just the silkiest, butteriest version of mashed potatoes you’ve ever had. Baking the potatoes instead of boiling them keeps their texture pure and earthy, so when you whip in the warm milk and cream, they soak it up like velvet. Then comes the good part: folding in a full pound of butter until the texture turns glossy and lush. And if, like the French chef who taught me this recipe, you’re the type who believes perfection lives in the details, you can take it one step further — pass the whole batch through a fine sieve until it’s as silky as satin sheets. It takes about ten minutes and a special tool called a tamis, but I do it every time, because these potatoes are my calling card at Friendsgiving feasts — and I’ve got a reputation to maintain.

8 lb

~6 oz (¾ cup)

~20

Active time: 1 hr • Total time: 1 hr 30 min

• Food mill or ricer • Stand mixer with paddle attachment • Fine-mesh tamis or chinois (optional)

If pumpkin pie is the traditionalist holding court at the Thanksgiving dessert table, this is the pie that lightens the mood—unfussy, aromatic, and pure Americana. The filling is adapted from Stella Parks’s “Easy Apple Pie,” using her quietly brilliant maceration method—that rare trick that somehow delivers both low effort and high reward. Most old-school recipes have you toss raw apple slices with sugar, spices, and a thickener (usually flour or starch), then pile everything straight into the crust. But unlike berries or stone fruits, raw apples offer very little free liquid for the thickener to dissolve into. By the time they finally release their juices in the oven, much of the starch has already gelled—leaving it unable to meet the filling’s late-stage thickening needs and you with a flood instead of a tidy, sliceable pie. Macerating the apples first creates a syrupy base that lets the starch fully dissolve and disperse while still at room temperature. The starch gets to live its best life in the oven—and you get a glossy, uniform filling without dirtying an extra dish or adding a tick of active prep time. I borrowed Stella’s method but swapped her Granny Smiths for Pink Ladies—my go-to for nearly all things apple—preferring their delicate brightness and higher natural sweetness. Then I eased up on the sugar and spice to let their complexity really come through. Tucked into my gluten-free, dairy-free pie dough, which bakes up rich, flaky, and beautifully structured, it’s the ideal fruit-forward foil to a scoop of ice cream—or that companion slice of pumpkin pie.

1 (9-inch) pie → 1.25 lb of dough (12 oz for shell + 8 oz for top) + approx. 7½ cups of raw filling

1 small slice

8-10 slices

Active time: 1 hr 30 min • Total time: 5 hr 45 min

• Stand mixer with paddle attachment  • Kitchen scale  • Parchment paper (15 × 15-inch sheet) • Rolling pin  • 9-inch pie plate  • Pastry brush (or wadded paper towel) • Instant-read thermometer (not imperative, but helpful for temping dough and baking pie)

This salad pulls together a balance of my favorite fall ingredients. The pumpkin gets sweet and nutty in the oven, the apples bring crisp acidity, and the arugula gives you a peppery bite. The warm vinaigrette — shallots cooked down in olive oil with molasses and sherry vinegar — lends a pleasant tang that cuts through the fat from the cheese. And the walnuts bring a toasted crunchy bite. You can swap in whatever squash, nuts, or cheese you’ve got, but I love this particular combo because it hits the right mix of textures and flavors without much fuss.

~2½ quarts

~1 cup

~8 side portions

Active time: 25 min • Total time: 45 min

This recipe is a simple way to turn a pile of greens into something that everyone will actually want seconds of. The kale gets slowly braised with onion, garlic, and white wine until it’s tender and sweet, then finished with cream, parmesan, and breadcrumbs under the broiler. It’s easy enough to do at home, but eats like something you’d get at a restaurant.

~1.5 quarts

~¾ cup

6-8

Active time: 40 min • Total time: 1 hr 40 min

• Large pot with lid • Broiler (or oven) • Oven-safe serving dish

This dish is about letting good ingredients do their thing. Freshly picked carrots get roasted until they’re tender and just starting to caramelize, then tossed in a simple red chile paste that brings heat, smoke, and a little edge. The cool yogurt underneath balances it all out — it’s creamy, a little tangy, and keeps the spice in check. A handful of basil over the top adds freshness and color. This is straightforward farmhouse cooking that hits all the right notes — sweet, spicy, creamy, and bright.

2 quarts cooked carrots + ____ cups chile paste

~1 cup

8–10

Active time: 15 min • Total time: 40 min

Food processor

What says fall more than pumpkin spice? This golden olive oil cake channels all the comfort of pumpkin pie season—no actual pumpkin required. Moist, aromatic, and made with organic Sonora ‘00’ flour, it stays tender for days and makes a lovely gift or morning coffee companion.

One (9-inch) cake

1 slice

10–12

Active time: 20 min • Total time: 1 hr

• Kitchen scale • 9-inch cake pan or springform pan • Parchment paper • Stand mixer with whisk and paddle attachments

If you love the deep, molasses-rich warmth of pumpernickel, these soft, aromatic rolls are destined for your holiday bread basket. The blend of rye, Sonora whole wheat, and a hint of cornmeal gives them a tender crumb with just enough chew, while cocoa powder adds that signature dark hue and roasty depth. Perfect with a generous swipe of butter and a sprinkle of flaky salt—especially fresh from the oven.

18 rolls

1 roll (50 g)

18

Active time: 35 min • Total time: 3 hr 30 min

• Kitchen scale • Stand mixer with dough hook attachment • Parchment paper

Classic British comfort feels right at home on a Texas table. Few desserts capture this better than sticky toffee pudding—its deep, caramel warmth speaks straight to the Southern soul. For the best flavor and texture, opt for Barton Springs Mill’s Sonora ‘00’. It has a nutty, almost buttery quality that flatters the toffee beautifully. It’s the kind of dessert that fills the house with butter and spice—best served warm, glossy with sauce, and shared with the people you love most.

1 (9-inch) pudding or 8 individual ramekins

6 oz

8

Active time: 35 min • Total time: 1 hr 10 min

• Kitchen scale • One 9-inch baking dish (or eight 6-ounce ramekins) • Stand mixer with paddle attachment • Parchment paper

A tender, warmly spiced pumpkin loaf that tastes like the start of a Texas fall. The recipe combines Barton Springs Mill’s All-Purpose and Sonora Whole Wheat flours for a soft, aromatic crumb with just enough nutty depth to balance the pumpkin’s natural sweetness. Perfect for cool mornings, bake sales, or as a teacher gift—and it freezes beautifully, so you can keep a loaf tucked away for later.

2 (9×5-inch) loaves

1 slice

16-20

Active time: 20 min • Total time: 1 hr 15 min

• Kitchen scale • Two 9×5-inch loaf pans • Stand mixer with whisk and paddle attachments (or large mixing bowl and whisk)

No holiday feast feels complete without a basket of soft, buttery rolls to share. These are the kind you pull apart at the table—pillowy and golden, with just enough chew to remind you they’re made from good flour. For best results, use Barton Springs Mill Tam 105 '00' flour; its fine texture and subtle nuttiness give the rolls a tender crumb that balances the richness of milk and butter beautifully. Patient and forgiving, this dough rewards a little time and good flour with rolls that are everything you want from a holiday breadbasket.

24 rolls

1 roll

24

Active time: 45 min • Total time: 3 hr

• Stand mixer fitted with a dough hook (optional) • 13×9×2-inch baking pan (or quarter sheet pan, or two 9-inch round cake pans) • Bench scraper (or chef’s knife) • Pastry brush

Rich with buttery, warmly spiced Texas pecans, these sticky buns turn any morning into an occasion. The dough bakes up plush and tender—especially when made with impossibly light Barton Springs Mill Stardust ‘00’ flour—drinking in a brown-sugar glaze that gives them their signature sticky sheen. Serve warm with coffee, then sit back and revel in the glory of homemade pastry, Hill Country–style.

12 buns

1 bun

12

Active time: 45 min • Total time: 4 hr 15 min

• Kitchen scale • Stand mixer with dough hook attachment • Rolling pin • 9 × 13-inch baking dish • Kitchen thermometer (not essential, but helpful for checking milk and water temperature)