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and fold to incorporate. Transfer the macaroni mixture to a 3-quart baking dish. Sprinkle the top with the remaining cup of shredded cheese. Bake for 30 minutes, until hot and bubbly.

Braised Leeks with Smoked Bacon and Tomato

Braised Leeks with

Smoked Bacon and Tomato

45 minutes

Small leeks are essential for this dish.

Serves 4 to 6

6 small leeks

Extra-virgin olive oil

2 bacon strips, cut in small pieces

2 garlic cloves, minced

Leaves from 4 fresh thyme sprigs

1 (28-ounce) can whole tomatoes, hand-crushed

Sea salt and freshly ground black pepper

Preheat the oven to 350°F. Trim the root off the end of the leeks and cut off all but 1 inch of the green part. Halve the leeks lengthwise. Rinse really well under cool water, checking for dirt everywhere; it gets trapped in all the outer layers. Heat a large ovenproof skillet over medium heat and drizzle with a 2-count of olive oil. Add the bacon and cook for 5 minutes to render down the fat. Add the garlic and thyme and give it a stir. Arrange the leeks side by side in the pan and pour the tomatoes on top. Season with salt and pepper, cover, and bake for 30 minutes.

Soft Polenta with Parmesan

and Black Pepper

45 minutes

Serves 6

2 quarts Chicken Stock

1 teaspoon sea salt

2 cups polenta or yellow cornmeal

⅓ cup heavy cream

2 tablespoons unsalted butter, at room temperature

1 cup freshly grated Parmigiano-Reggiano cheese

1½ teaspoons freshly ground black pepper

In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, steady stream. The liquid will be absorbed and the cornmeal will lock up; don’t freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes. Remove from the heat, fold in the Parmigiano and black pepper, and serve.

Cranberry Conserve

with Oranges and Walnuts

1 hour

This tart treat is welcome on any Thanksgiving table.

Serves 6 to 8 * Makes 4 cups

1 quart unfiltered cranberry juice

¼ cup apple cider

2 cups sugar

Peel of 1 orange, cut in large strips

1 tablespoon grated ginger

1 cup walnuts, toasted and coarsely chopped

1 tablespoon balsamic vinegar

1 pound fresh cranberries

In a medium saucepan over high heat, combine the cranberry juice, apple cider, sugar, orange peel, and ginger. Boil until the mixture is reduced by half, about 20 minutes. Add the walnuts, vinegar, and cranberries. Bring back up to a boil and continue to cook, stirring often, until the cranberries burst, about 20 minutes.

Grilled Peaches with

Rosemary and Balsamic

20 minutes

Serves 4 to 6

¼ cup extra-virgin olive oil, plus extra for greasing the grill

4 peaches, halved and pitted

2 tablespoons balsamic vinegar

Needles from 2 fresh rosemary sprigs

Sea salt and freshly ground black pepper

Preheat a grill or grill pan until hot. Wipe the grates (or the ridges of your pan) with oil to keep the peaches from sticking. Toss all the ingredients together in a bowl until the peaches are well coated. Put the peaches cut side down on the grill and cook for 5 to 8 minutes, until the flesh of the peaches softens slightly and caramelizes. Turn the peaches over with tongs and grill the other sides for 3 to 5 minutes to char the skin. That’s summer love.

Collard Greens

with Ham Hocks and Garlic

2 hours

Serves 4 to 6

4 pounds young collard greens, about 4 bunches

3 tablespoons extra-virgin olive oil

1 onion, sliced thin

2 garlic cloves, smashed

2 large smoked ham hocks, about 2 pounds

2 bay leaves

2 quarts Chicken Stock

¼ cup apple cider vinegar

1 tablespoon sugar

1 teaspoon red pepper flakes

Lawry’s Seasoned Salt, to taste

To prepare the greens, cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt (the salt helps to remove any impurities) and wash the collards thoroughly to remove any