These rustic, personal-sized galettes showcase the earthy flavors of caramelized onions, sautéed mushrooms and creamy fontina béchamel in a flaky homemade crust – perfect for a pie swap gathering. Photo by Mallory Aussem, Evergold Photography. Makes 6 personal galettes Ingredients For pie dough 2-½ cups all-purpose flour 1 cup unsalted butter ¼ cup sour cream ¼ cup cold water 1 teaspoon salt For caramelized onions 2 large yellow or sweet onions, thinly sliced 2 tablespoons bu

A balanced dish featuring perfectly blackened mahi mahi served atop a bed of tender wilted greens, finished with a bright and herbaceous citrus glaze. Photo by Cole LoCurto. Serves 2 Ingredients For the fish 2 (5-ounce) mahi mahi fillets, skin-on 2 teaspoons blackening seasoning Olive oil, for searing For the wilted greens 1 teaspoon butter 1 pinch crushed garlic 1 cup kale, roughly chopped 1 cup mustard greens, roughly chopped 1 cup spinach, roughly chopped Kosher salt, to t

Serve this with an autumn salad of beets, smoked bacon and gorgonzola cheese.

Shiitake mushroom powder is easy to make. Start with dried shiitakes and grind in a food processor or blender until fully pulverized into a powder. Photo by Cole LoCurto. Serves 4 Ingredients For the dashi 1 quart water 1-2 sheets kombu 1 cup bonito flakes For the miso-braised daikon radish 1 pound daikon radish 4 shiitake mushrooms, stems removed 1-½ tablespoons red miso (hacho miso) 2 tablespoons soy sauce 2 tablespoons sugar 2 cups dashi For the steak 1 (16-ounce) ribeye ¼

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