Ingredients

4 tablespoons unsalted butter, plus more for greasing
1 pound sweet Italian fennel sausage, casings removed, broken into small pieces
3 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound stale onion focaccia, cubed
1 large egg
2 cups low-sodium chicken broth or turkey stock
1 cup diced parmesan cheese, plus 1/4 cup shredded

Directions

1. Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
2. Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes.
3. Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes.
4. Add the kale, toss and cover until the kale wilts, about 4 minutes.
5. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
6. Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt.
7. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
8. Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes.
9. Set aside for 5 minutes before serving.

Serves 8.

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Ingredients

3 navel oranges
4 pounds medium carrots (24), peeled
3 1/2 tablespoons vegetable or olive oil
1 1/2 teaspoons cumin seeds
1 3/4 cups water
2 tablespoons fresh lemon juice
1 tablespoon sugar
1 1/4 teaspoons salt
1/2 teaspoon black pepper
Special equipment: parchment paper or wax paper

Directions

1. Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
2. Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
3. Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
4. Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.

Serves 10.

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Ingredients

3 pounds carrots, sliced 1/4 inch thick on the diagonal
1/4 cup maple syrup
2 tablespoons unsalted butter
Kosher salt and black pepper

Directions

1. In a large skillet, combine the carrots, syrup, butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)

Serves 8.

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Ingredients

1 sheet frozen piecrust, thawed
4 large eggs
3/4 cup light brown sugar
3/4 cup light corn syrup
4 tablespoons unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 3/4 cups walnut halves
1 cup heavy cream, chilled
2 tablespoons honey

Directions

1. Position a rack in the middle of the oven and preheat to 375°. Fit the piecrust into the bottom and up the sides of a 9-inch glass pie dish. Crimp the edges to form a 1/4-inch-high border; refrigerate.
2. In a large bowl, whisk together the eggs and brown sugar until smooth. Whisk in the corn syrup, butter, vanilla and salt; stir in the walnuts. Pour the mixture into the pie shell and bake until the filling is set in the center, 35 to 40 minutes. Transfer to a rack and let cool completely.
3. Meanwhile, in a large bowl, beat the cream and honey until stiff peaks form. Serve the pie with the honey whipped cream.

Serves 8.

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