Makes: 1 gallon 

4 cups of water plus an additional 12 cups of water 
12 tea black bags 
1 cup granulated sugar 
8 drops of green food coloring (optional) 
lime slices (optional) 
mint leaves (optional) 

This recipe is inspired by Eastern European jam-filled cookies. | Makes 12-14 cookies

These cookies are fun for children to make with adult help because decorations can be placed inside the circular “Peekaboo” opening in the top layer of the cookie. Young bakers also will learn to use a rolling pin. If possible, use a standing mixer with a flat beater attachment — the best attachment for making cookie dough. A wire whisk works best for lighter jobs like whipping cream and frothing egg whites. A dough hook works best for heavier jobs like pizza and pasta doughs.

Makes approximately 32 mini meringues

There are two secrets to making successful meringues: egg whites won’t whip up if there is any moisture or residue at all on your equipment, so make sure everything is completely clean and dry. Also, take extra care when separating the egg yolks from the egg whites so that no yolk breaks and mixes with the egg whites – if this happens, make an omelet and start over! 

Ingredients

2 ounces blanco tequila
Juice of 1 whole lime
½ ounce triple sec, preferably Cointreau
Salt for rim
Lime wedge, for garnish

Ingredients:

4 tablespoons butter
1 1/2 teaspoons hot sauce
1 tablespoon honey
Salt
12 cups popped popcorn

Ingredients

3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
1 Fresno or other red chiles, thinly sliced
¼ cup honey
4 tablespoons unsalted butter
Kosher salt
2 tablespoons apple cider vinegar

Ingredients

2 lbs fresh Brussels sprouts, cut in half lengthwise
1 medium red onion roughly chopped
6 cloves garlic peeled and roughly chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Red pepper flakes (to taste)
2 Tablespoons extra virgin oil
8 slices uncooked thick-cut bacon cut into 1/2 inch strips

Ingredients

Seeds from one pumpkin
1 tablespoon olive oil
Salt and pepper