Easy Caramel Apple Sticky Buns

This recipe combines two of my great autumn loves: caramel apples and sticky buns.
The beauty of using leftover pizza dough is you don't need to wait for a second rise. Your dough will have already done that. The "sticky" sauce comes together quickly, as does the filling. Assemble, bake, and in about an hour you could be eating these beauties fresh from the oven. These buns are best freshly baked. You can store them covered, up to a day, and reheat in the oven prior to serving.

Special equipment: 2 8-inch cake pans, food processor with grater attachment

Ingredients

serves Serves 16, active time 20 minutes, total time 1 hour and 15 minutes

• For the Caramel Sauce:
• 8 tablespoons unsalted butter, melted
• 1 cup light brown sugar, firmly packed
• 2 tablespoons whole milk
•  
• For the Buns:
• 3 tablespoons unsalted butter, melted
• 1/2 cup light brown sugar, firmly packed
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 pound Granny Smith apples, peeled, cored, and cut into 2 inch wedges
• 1 1/2 pounds pizza dough

Procedures

1. Move oven rack to the center position and preheat oven to 350°F. Spray cake pans with non-stick cooking oil. Set aside.
   
2. For the caramel sauce: In a medium heavy bottomed saucepan melt butter over medium heat. Whisk in sugar. Once sugar has dissolved whisk in milk. Let mixture come to a light boil, stirring occasionally. Cook for 3 to 5 minutes until syrup thickens. Remove from heat and divide sauce between cake pans, tilt the pan as needed to coat the entire bottom of the pan.
   
3. For the buns: In a large bowl combine melted butter, sugars and cinnamon. Feed the apple pieces through a food processor fitted with the grater attachment. Add grated apple to bowl and stir to combine with butter mixture.
   
4. Roll the dough out into a 10- by 16- inch rectangle with the long side facing you. Spread apple filling on top of the dough leaving a 1/2- inch on the top edge. Roll the dough along the long side to form a 16-inch log. Use a serrated knife to cut 16 rounds from the dough. Place one round in the center of each cake pan and surround it with 7 rounds. Bake until buns are a deep golden brown, about 45 to 50 minutes.
   
5. Remove pans from oven and let cool for 10 minutes. Place a heatproof plate over platter over each pan and invert. Serve immediately.

Easy Skillet Cassoulet

As we are going to combine both stovetop and oven action, you'll need a pot that can be safely transferred to both. Enter the cast iron skillet, a.k.a. my favorite kitchen tool.

Note: I used three sausages as that's what could comfortably fit in the pan with the tenderloin medallions without overcrowding, but if there are four of you and you each want your own sausage, then you can cook the meat in batches and then add to the pan and continue with the recipe as written.

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 2 tablespoons olive oil
• 3 pork sausages, (about ¾ pound), pricked
• 3/4 pounds pork tenderloin, cut into 1-inch medallions
• Kosher salt and freshly ground black pepper
• 1 medium onion, thinly sliced (about 1 cup)
• 4 cloves garlic, minced or grated with a Microplane (about 4 teaspoons), divided
• 1 (28-oz) can whole peeled tomatoes
• 1 (15-oz) can great northern beans, rinsed and drained
• 1 cup homemade or store-bought low sodium chicken stock
• 1 medium shallot, thinly sliced (about 1/4 cup)
• 1 ½ cups fresh or store-bought breadcrumbs
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil

Procedures

1. Pre-heat the broiler.
   
2. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the sausages and cook for 2 minutes, then add the medallions of pork and cook until the sausages have browned, about a minute, then flip both the sausages and medallions and cook until the other side is browned, about 3 minutes more. Move to the sides of the pan, and add the onion. Cook, stirring, until softened, about 3 minutes. Add half of the garlic and cook until fragrant, about 30 seconds longer.
   
3. Add the tomatoes, beans, and stock and bring to a simmer until thickened, breaking the tomatoes apart with a wooden fork as they soften, 12 to 15 minutes. Meanwhile, mix the garlic, shallot, breadcrumbs, thyme, oregano and olive oil together in a small bowl. Remove skillet from the heat and top with the breadcrumb mixture and place under the broiler until browned and crisp on top, about 2 minutes. Serve at the table.

Easy Oven-Baked Pulled Pork Sandwiches

Ingredients

serves Serves 8 to 12, active time 20 minutes, total time 6 hours

• 2 tablespoons light or dark brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 bone-in pork shoulder, preferably skin-on, 6 to 8 pounds
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 1 tablespoon red pepper flakes
• 1/2 teaspoon natural liquid smoke (such as Wright's, optional)
• Soft toasted buns for serving
• Condiments as desired, such as chopped pickled cherry peppers, raw onions, pickles, or cole slaw

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 325°F. Combine brown sugar, salt, pepper, cumin, coriander, paprika, and cayenne in a small bowl and mix with fingers until homogenous. Rub generously over all surfaces of pork.
   
2. Place pork on a foil-lined rimmed baking sheet skin-side-up and transfer to oven. Roast until a fork inserted in thickest part of pork can be twisted easily and meat shreds off with little resistance, about 3 1/2 hours. Remove pork from oven. Increase temperature to 500°F.
   
3. Carefully lift skin off of pork. Scrape any clinging meat or fat into a large bowl using a fork or a large spoon. Transfer pork shoulder to bowl and return skin to baking sheet. Roast skin until crisp and bubbly, about 5 minutes. Remove from oven and let cool.
   
4. When pork is cool enough to handle, pul meat from bone and shred with your fingers. Discard bone. Finely chop skin and mix it in with the meat. Season meat with salt and pepper to taste, then season with vinegar, sugar, red pepper flakes, and liquid smoke (if using), starting with half of each and increasing until desired level of seasoning is reached. (See note above.)
   
5. Serve pulled pork hot in toasted buns with condiments as desired.

Easy Grape Jam

Special equipment

a boiling water canner, a food mill, and a jar lifter

Ingredients

serves 4-5 half pint jars, active time 45 minutes, total time 1 1/2 hours

• 3 pounds of flavorful grapes, concord or otherwise (about 2 quarts)
• 1 cup water
• 1 1/4 cup granulated sugar
• 3 tablespoons low sugar pectin
• 1/4 to 1/2 cup lime or lemon juice

Procedures

1. Prepare boiling water canner and sterilize 5 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.
   
2. Wash and stem grapes, removing any split or compromised ones. Don't worry if small stems remain on the fruit, since they will be strained out along with the seeds. In a nonreactive, heavy-bottomed saucepan bring grapes and water to a boil and then reduce to a simmer.
   
3. Simmer grapes, periodically stirring and crushing, until they've begun to lose their shape and you can see seeds floating in the mix, about ten minutes. Remove from heat and cool slightly.
   
4. Set a food mill (with the smallest sieve in place) over a large, heatproof bowl or pitcher, and pour grapes and cooking liquid through. Mill until all that remains are the seeds, skins, and stems. You will have about 4 cups (32 ounces) of grape pulp.
   
5. In the same, nonreactive saucepan, stir grape pulp together with sugar, pectin, and citrus juice and bring to a boil over high heat. Cook until the mixture registers 220°F on a candy or instant read thermometer.
   
6. Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
7. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
   
8. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
9. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Easy Gazpacho

Special equipment

Blender, fine mesh strainer

Ingredients

serves Serves 6, active time 15 minutes, total time 45 minutes

• 6 ounces hearty bread, crusts removed, torn into 1- to 2-inch chunks
• 3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks
• Kosher salt and freshly ground black pepper
• 1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks
• 1/3 pound (about 1 small) small red onion, peeled and cut into rough 1-inch chunks
• 1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks
• 1/4 cup roughly chopped fresh oregano leaves
• 2 cloves garlic, peeled and smashed
• 1 cup extra-virgin olive oil, plus more for serving
• 2 tablespoons sherry vinegar, plus more to taste
• Chopped herbs such as parsley, chives, or oregano for serving

Procedures

1. Place bread in bottom of a large bowl. Add half of the tomatoes in an even layer on top and season generously with salt and pepper. Add cucumbers, onion, peppers, and garlic. Sprinkle with oregano and season generously with salt and pepper. Add remaining tomatoes and sprinkle with more salt and pepper. Drizzle oil and vinegar over the top. Let rest at room temperature for 30 minutes.
   
2. Toss all ingredients with a wooden spoon or by hand until they are evenly incorporated. Transfer half of the contents, including liquid at bottom of bowl, to the jar of a blender. Blend on high speed until completely smooth, about 3 minutes. Press mixture through a fine mesh strainer into a large bowl. Repeat with remaining soup (you may need to work in more batches). Season soup with more salt, pepper, and vinegar as desired.
   
3. Serve immediately, garnished with chopped herbs and drizzled with extra virgin olive oil, or chill for up to three days before serving.

Easy Skillet Steak Tacos With Charred Corn and Sriracha

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds skirt steak, trimmed and cut into 4- to 5-inch sections
• 2 tablespoons olive oil
• 2 ears of corn, removed from the cob (about 2 cups kernels)
• 1 jalapeño pepper, minced (about 1 tablespoon)
• 1/2 medium red onion, minced (about 1/2 cup)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 1 tablespoon juice from 1 lime, plus extra lime wedges for serving
• 8 corn tortillas
• 1/4 cup roughly chopped fresh mint leaves
• Greek yogurt, for serving
• Sriracha, for serving

Procedures

1. Combine cumin, coriander, chili powder, oregano, 2 teaspoons salt, and 1 teaspoon ground black pepper in a bowl. Rub aggressively into steak so that it is worked into all cracks and crevices.
   
2. Heat half of the oil in a 12-inch heavy bottomed cast iron or stainless steel skillet over high heat until lightly smoking. Add half steak without overlapping or crowding the pan and cook until well browned on first side, about 3 minutes. Flip and cook until browned on second side and thickest part of steak registers 130°F on an instant-read thermometer, about 3 minutes longer. Transfer to a large plate to rest. Repeat with the remaining oil and steak and then add to the plate.
   
3. Reduce heat to medium and add the corn. Cook without moving until well-charred, about 3 minutes. Stir, scraping up browned bits from the bottom of the skillet and keep cooking until well-charred on several sides, about 6 minutes total. Add the jalapeño, onion, and garlic and cook until softened, about 1 minute longer. Add lime juice and scrape any browned bits off bottom of pan. Season to taste with salt and pepper and reduce heat to low.
   
4. Spread the tortillas out over the mixture, overlapping as needed. Cover and cook until tortillas are softened and warm, about 1 minute. Meanwhile, slice steak thinly against the grain. Place tortillas on serving plates and top with the corn mixture. Top with steak, a dollop of yogurt, and a drizzle of sriracha as desired. Sprinkle with mint and serve immediately with lime wedges.

Easy Apple Cinnamon Cake

Special equipment

9-inch springform pan

Ingredients

serves makes one 9-inch cake, active time 15 minutes, total time 1 hour 30 minutes

• For Cake:
• 12 tablespoons (6 ounces) unsalted butter, very soft
• 3/4 cup (5 1/4 ounce) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup plain yogurt
• 1/2 cup applesauce
• 1 3/4 cup (8 3/4 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1 pound Cortland, Macintosh, or Gala baking apples (about 4), peeled, cored, sliced into 1/4-inch wedges
•  
• For Topping:
• 2 tablespoons butter, very soft (see note)
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Procedures

1. Adjust rack to middle position and preheat oven to 350°F. Grease a 9-inch springform pan.
   
2. Whisk butter, sugar, and salt in a large bowl until creamy. Whisk in eggs, one by one, then yogurt and applesauce until combined.
   
3. Add flour, baking powder, and cinnamon to bowl and stir with whisk until just combined. Spread batter into pan and smooth the top.
   
4. Fan apples out on top of batter. Brush softened butter on top of apples. In the same unwashed bowl that contained the batter, combine the sugar and cinnamon for the topping and sprinkle over apples.
   
5. Bake until edges are golden, apples have softened and center is just set, 40 to 45 minutes. Transfer to wire rack to cool in pan 20 minutes, then remove sides of pan to cool.

Easy Sweet Potato and Pepper Hash with Eggs

Special equipment

Cast iron or non-stick skillet

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 1 large sweet potato (about 12 ounces), cut into 1/2-inch dice
• Kosher salt
• 2 tablespoons vegetable oil
• 1 green bell pepper, cored and seeded, thinly sliced
• 1 red bell pepper, cored and seeded, thinly sliced
• 1 small onion, thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 teaspoons hot sauce, such as Frank's or Cholula
• Freshy ground black pepper
• 4 eggs
• 1 tablespoon chopped fresh parsley leaves (optional)

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain in the sink.
   
2. Heat oil in a large cast iron or non-stick skillet over high heat until lightly smoking. Add drained potatoes and spread into an even layer. Cook until well browned on first side, about 5 minutes. Add peppers and onions and toss with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables to brown. Flip vegetables and toss them with a wooden spoon to expose new sections to the bottom of the pan until well browned all over, about 10 minutes total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30 seconds), and season to taste with salt and pepper. Remove from heat.
   
3. Make four shallow wells in the surface of the hash and break an egg into each. Sprinkle with salt and pepper. Transfer pan to oven and cook until eggs are barely set but still runny, about 5 minutes. Serve immediately.

Easy Ratatouille with Chicken

Ingredients

serves Serves 4, active time 25 minutes, total time 30 minutes

• 4 chicken leg quarters (about 2 pounds total)
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 small onion, diced (about 3/4 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon picked fresh thyme leaves
• 1 small Italian eggplant, cut in 1-inch pieces (about 2 cups)
• 1 medium zucchini, cut into 1-inch pieces (about 1 1/2 cups)
• 1 medium summer squash, cut into 1-inch pieces (about 1 1/2 cups)
• 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
• 1/2 cup homemade or store-bought low sodium chicken stock
• 1/2 cup chopped fresh basil leaves
• Freshly grated parmesan for serving

Procedures

1. Season chicken on all sides with salt and pepper. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until lightly smoking. Add chicken skin-side down and cook without moving until well browned, 6 to 7 minutes. Flip and brown second side, about 5 minutes longer. Transfer chicken to a plate and set aside.
   
2. In the same skillet over medium heat, add additional tablespoon of oil and heat until shimmering. Add the onions and a pinch of salt and cook until begin to soften and color, about 1 minute. Add the garlic and thyme and cook until fragrant, about 30 seconds.
   
3. Add the eggplant, zucchini and summer squash and toss to combine with the onions. Add the tomatoes and stock and stir to combine. Nestle the chicken pieces into the sauce and adjust the heat to maintain a simmer and cook, stirring occasionally, until the chicken has finished cooking through, 15 to 20 minutes. Season to taste with salt and pepper, transfer to serving platter, sprinkle with basil and grated parmesan, and serve.