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Ingredients

• ✓ pastry dough
• spinach
• hash brown potato
• gruyere cheese
• egg
• heavy cream
• everything bagel seasoning
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cut a 9-inch circle of parchment paper.
2. 2 Place pastry crust in a 9-inch quiche or pie pan, gently shaping and stretching to fit. Prick crust with a fork several times and place parchment circle over top. Add pie weights or dried beans on top of parchment paper.
3. 3 Set the pan on a baking sheet and place in the center of the preheated oven. Reduce heat to 375 degrees F (190 degrees C) and bake about 10 minutes. Remove to a wire rack and cool for about 5 minutes. Carefully remove pie weights or beans and parchment paper. Leave oven on.
4. 4 While the crust is cooling, squeeze thawed spinach between several layers of paper towels, to remove most of the moisture. Set aside.
5. 5 Add thawed potatoes to the cooled crust. Sprinkle 1 cup shredded Gruyere cheese on top.
6. 6 Stir beaten eggs, cream, bagel seasoning, and hot pepper sauce in a large bowl until ingredients are fully incorporated. Stir in spinach, breaking up any clumps. Pour mixture over the cheese and potatoes. Sprinkle the remaining 1/2 cup Gruyere on top.
7. 7 Place in the center of the oven and bake until eggs are set and a knife inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and cool on a rack for 10 minutes. Serve warm.

By Bibi

Ingredients

• ✓ pastry dough
• pecan
• brown sugar
• butter
• white sugar
• corn syrup
• all-purpose flour
• milk
• bourbon
• vanilla extract
• salt
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
3. 3 Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
4. 4 Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
5. 5 Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
6. 6 Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
7. 7 Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
8. 8 Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

By John Mitzewich

Ingredients

• ✓ pastry dough
• butter
• rose wine
• salt
• butter
• fleur de sel
• water
• egg
• all-purpose flour
• kitchen twine
• kosher salt
• chicken
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• rosemary
• garlic
• celery rib
• carrot
• yellow onion

Instructions

1. 1 Combine onion, carrot, and celery in a bowl. Add garlic, rosemary, salt, black pepper, and cayenne pepper. Drizzle in olive oil. Mix stuffing well.
2. 2 Trim away the wing tips of the chicken. Season the whole surface and cavity generously with salt. Spoon the stuffing into the cavity, reserving any extra for the sauce later. Tie the legs together with string. Refrigerate until ready to wrap.
3. 3 Place dough onto a well floured surface. Sprinkle more flour on top. Roll out into a large circle about 1/8 inch thick. Place chicken, breast-side down, in the center of the dough. Wrap dough over the chicken. Cut off sections of excess dough and patch them over areas with less coverage.
4. 4 Beat egg and water together and brush some egg wash over the redistributed dough. Press the rest of dough into the new seams. Continue folding dough over the chicken, brushing with egg wash and patching pieces together as needed, until chicken is fully covered. Do not stretch the dough too thin.
5. 5 Flip chicken over onto a baking sheet lined with a silicone mat. Press on the inside of both legs to enhance their shape. Refrigerate until crust is cold, about 30 minutes.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Brush the remaining egg wash all over the chicken. Sprinkle fleur de sel on top.
7. 7 Bake in the preheated oven until crust is beautifully browned, about 1 hour and 10 minutes. Transfer chicken to a pie dish and let rest while preparing the sauce, 30 minutes to 1 hour.
8. 8 Cut a small hole into the back of the chicken and spoon out 1/2 cup of the stuffing. Place in a saucepan with 1 tablespoon butter. Add a pinch of salt. Cook and stir over medium-high heat until vegetables are tender, about 3 minutes. Add wine and the pan drippings. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add cold butter. Turn off heat and stir sauce vigorously until butter melts.
9. 9 Slice chicken and serve with the sauce.

By John Mitzewich