Main

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

If you decide to make this out in the wild, pack the perishables in a cooler.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

You can substitute whitefish or hot-smoked salmon for the trout.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.

All the flavors of a steak sandwich on rye, but in salad form.

A little bit of sweetness makes these especially appealing to pint-size palates.

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

Homey and comforting, this lovely pie comes together without much fuss. Thin egg noodles are layered with ham, cheese, and mushrooms; tiny peas scattered between the layers add a green burst of flavor. The dish is baked until beautifully golden, sliced like pie, and eaten at room temperature. This is traditionally baked on the day before Easter, to be eaten as part of the family picnics enjoyed on Angel's Monday, Italy's national holiday the day after Easter.

Chef Pairing: The Galvin Brothers with Craig Sandler (WAHR Chefs) and Cara Stadler (JBF Chef)

Adaptions to the original recipe: Prepare any store-bought risotto Fold in a little celery root pureé(vegetable stock and diced celery root cooked until tender, then blended smooth with a little butter added) at the end of cooking would be great. Then omit the more difficult things to make like the distilled apple juice.