Alyssa Wilen

SPONSORED BY Yield: 4 servings. Shiitake Dashi Yield: 8 cups. 8 cups water 1 (6-ounce) container shiitake mushrooms 2 (4-inch) squares of kombu 1 carrot, chopped 3 green onions 3 garlic cloves In a large pot over medium heat, combine all ingredients and bring to a boil. Lower heat, and simmer dashi for 30 minutes. Remove kombu and increase heat to medium to return to a boil. Boil for about 1 minute then remove from heat. Strain dashi through a fine-mesh sieve.

SPONSORED BY Yield: 4 servings 12 cups water 1 tablespoon salt 1½ pounds medium carrots, tops reserved ½ cup chicken or vegetable stock ¼ cup sorghum molasses 2 tablespoons apple cider vinegar 2 sprigs fresh thyme ½ pound Neese’s Hickory Smoked Bacon Salt and pepper to taste 1 cup panko breadcrumbs 2 tablespoons minced herbs such as carrot tops, parsley, or chervil In a large pot over high heat, add water and salt; Bring to a boil.

SPONSORED BY Yield: 24 hand pies Traditional Pie Dough: 2⅔ cups all-purpose flour 2 sticks unsalted butter, frozen 1 cup cold water 1 teaspoon salt Before assembling the pie crust, chill all ingredients in the freezer for 30 minutes. In a large bowl, combine flour and salt. Grate cold butter using a box grater and cut in butter pieces with the flour mixture using your fingertips. Dough will look shaggy. Slowly work in enough water to bring the dough together (you may not need the full cup).