(v, vg) Superiority Burger’s Sloppy Dave from their cookbook. These meatless sloppy joes are 21st century comfort food.

Tartine’s Pumpkin Tea Cake gently adapted with roasted butternut squash & 20% spelt. Canned pumpkin can be used. Outstanding flavor.

This 5 ingredient Roasted Eggplant and Red Pepper Dip is a rich and delicious side that’s great to scoop up or spread on a wrap.

Eleven Madison Park’s Granola is better than a deconstructed cookie. The ideal balance of crunchy, salty, and sweet + a great travel snack.

Adapted from Cook’s Illustrated. Ideal balance of umami, herbs, and heat, and the leftovers are excellent. Neat and tidy cooking process.

Sourdough Naan from Sarah Owens’ cookbook, “Sourdough”. Straightforward and can be mixed and baked the same day with great results.

Stinging Nettle, Garlic Confit, Goat Feta, and Fried Egg Sourdough (Naturally-leavened) Pizza. Adapted from the Gjelina cookbook.

Chimichurri sauce adapted from the Baco and Gjelina cookbooks. Fresh herbs, olive oil, & a little heat. A mental vacation of chopping bliss.

Butternut Squash (Pumpkin) Bolognese from the cookbook “Six Seasons”. Delicious make-ahead dish and freezes beautifully.

Naturally-leavened (Sourdough) Pizza Dough – Includes instructions + a public version of my pizza spreadsheet & feeding calculator.

Tartine’s Zucchini & Orange Marmalade Tea Cake is spot on. Lasts for days, has a balanced flavor, and comes together relatively quickly.

Steak Tacos with Mojo de Ajo from Chef Alex Stupak’s cookbook, “Tacos”. Mojo de Ajo is liquid gold and can be made ahead. So much flavor.

Rosemary Infused Peperonata – The stewed marriage of late season tomatoes, sweet red peppers, and melting garlic. Freezes beautifully.

Gjelina’s Spicy Sweet Pickles are a touch sweet with a mellow vinegar flavor. Delicious, easy to make, and they set up in the refrigerator.

Nancy Silverton’s Overnight Sourdough Waffles are seriously satisfying. Adapted from “Breads from the La Brea Bakery”. Buttery yet crisp.

Chef Joe Carroll’s “Sweet Barbecue Sauce” is a keeper. Kansas City style – thick and slightly sweet with a touch of heat.

Chef Jeremy Fox’s Rustic Bean Stew- Incredible flavor and also happens to be all the things- dairy free, vegan, and vegetarian.