Ingredients:

- 4 (1/2-inch-thick) good-quality firm white sandwich bread slices - 3 tablespoons unsalted butter, softened, divided - 1 tablespoon all-purpose flour - ¾ cup whole milk - 4 ounces Gruyère cheese, grated on small holes of box grater (about 1 cup), divided - ½ teaspoon kosher salt - ¼ teaspoon black pepper, plus more for garnish - ¼ teaspoon ground nutmeg - 4 slices cooked unsmoked ham (3 ounces total; such as Jamon de Paris) - 1 tablespoon Dijon mustard - 2 large eggs - Chopped fresh chives - Flaky sea salt

Procedure:

1. Preheat oven to broil with rack about 8 inches from heat source. Heat a large nonstick skillet over medium-high. Spread 1 side of bread slices evenly with 1 tablespoon of the butter. Place bread slices, buttered side down, in skillet; cook until toasted and golden, 2 to 4 minutes. Transfer bread to a work surface. Wipe skillet clean. 2. Melt 1 tablespoon of the butter in a small saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until light golden, about 1 minute, 30 seconds. Gradually whisk in milk; bring to a simmer over medium, whisking constantly. Reduce heat to low; cook, whisking often, until thickened, about 3 minutes. Remove from heat. Add 1/4 cup of the grated Gruyère and whisk until melted. Stir salt, pepper, and nutmeg into the Mornay sauce. (If not using immediately, cover surface of sauce directly with plastic wrap for up to 1 hour.) 3. Arrange 2 of the bread slices on a work surface, toasted side down. On each slice, spread 2 tablespoons Mornay sauce to evenly to cover the surface. Sprinkle with 1/4 cup grated Gruyère, and top with 2 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices; place, mustard side down, on top of ham-topped slices. Spread remaining Mornay sauce evenly on top of sandwiches, then top with remaining 1/4 cup grated Gruyère. 4. Transfer sandwiches to a rimmed baking sheet, and broil in preheated oven until cheese has melted and top is bubbly and browning in spots, 5 to 7 minutes. 5. Meanwhile, melt remaining 1 tablespoon butter in cleaned nonstick skillet over medium-high. Crack eggs into skillet; cook, undisturbed, until whites are set but yolks are runny, about 3 minutes. 6. Top each sandwich with a fried egg; garnish with chives, flaky sea salt, and additional pepper.

Ingredients:

Serves 22-24

• ½ cup butter (substitute: dairy-free margarine)
• 4 cloves garlic (chopped)
• 3 cups celery (finely chopped)
• 3 cups carrots (finely chopped)
• 1 large onion (finely chopped)
• 8 cups chicken broth
• 3 (29-ounce) cans tomato sauce
• 6 cups water
• 3 (12-ounce) tortellini (cheese filled)
• ¼ tsp cinnamon (ground)
• 1 (8-ounce) container Parmesan/Romano cheese blend
• Salt and pepper to taste
  

Procedure:

1. Melt butter in large pot and add garlic, celery, carrots, and onion. Stir and sauté for 20 minutes.
2. Add chicken broth, tomato sauce, and water. Stir, then heat to boiling.
3. Pour in tortellini, then cover and cook for about 20 minutes, until pasta is tender.
4. Stir in ground cinnamon and grated cheese. Add salt and pepper for flavor.
   

Ingredients:

• English Muffins – Halved ready to be toasted. At a stretch you can use regular small rolls, but English muffins are definitely preferable!
• Eggs – These will be fried, but you can also poach or scramble them (see recipe notes).
• Butter – To fry the eggs. Can sub a drizzle of oil if you prefer.
• Bacon – Streaky bacon (aka regular bacon in the US).
• Cheese – I like American style processed cheese because it nods to the classic McMuffin. You can however use any cheese you fancy.
• Hot Sauce – Cholula, Franks or Sriracha work great. Can sub ketchup.

Procedure:

1. Fry the bacon low ‘n’ slow
   You want to render out as much fat as possible from the bacon. This is for two reasons: first is so the bacon goes nice and crispy. Second is you can use the leftover fat to toast the muffins.
2. Join the eggs
   There’s 2 eggs per sandwich, and you fry 4 at a time. It’s best to split the eggs into pairs (see below) so they fold into the sandwich easier. Fried eggs are notorious for sliding out of sandwiches!
3. From there you can use a spatula/turner to scoop and flip the sandwiches onto a plate. But, I find it easiest to rest a plate over the top of muffins then carefully flip the pan.
4. Do I have to make the eggs sunny-side-up?
   Nope! If you don’t like runny yolks just burst them as they cook.
5. What else can I add to this sandwich?
   • Chives work nicely
   • As does sliced Avocado
   • Go wild and add some Hash Browns!

Ingredients:

Per 4 quarts of Oven:(Standard 12in oven is approx. 8qts)

1. 1 box yellow cake mix
2. 1 12-ounce can lemon lime soda
3. 8 Tablespoons salted butter
4. 2 cups frozen cherries, blueberries, and blackberries
5. 1/4 cup brown sugar
6. 1/4 cup all-purpose flour
7. zest and juice of 1 lemon

Procedure:

Dutch oven in charcoal.

If you’re baking in a fire, I recommend using a 8-quart Dutch oven with the lid so you can place hot coals above and below for even heat distribution (I would do 15-20 coals on the bottom and about the same amount on the lid, you may need to increase the baking time slightly to allow the Dutch oven to come up to temperature.)

1. Add the berries.
   Place the frozen berries, brown sugar, flour, and lemon zest in a cast-iron skillet or Dutch oven. Stir to coat the berries evenly.
2. Layer on the cake.
   Make the cake layer by combining the cake mix, lemon lime soda, and lemon juice in a medium bowl. Stir until it is just barely combined (do not overmix). Fold in the butter and pour the cake mixture over the berry layer.
3. Cook.
   With your grill or smoker preheated to 375 degrees F, bake the cherry berry cobbler for 30-45 minutes. This time may vary depending on where you are cooking the cobbler, so use this time as a guide and remove when a toothpick comes out nice and clean and the cake has started to brown.
4. Serve.
   Remove the cobbler from the smoker or coals. Cool slightly (those berries will be hot!), then serve with a large scoop of ice cream!