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Recipe Roots

A companion page to our Autumn 2025 feature!

Pancit Bihon

Angelynne Amores

A classic Filipino stir-fried noodle dish that’s a layer of flavors and textures in every bite.

Noodles & Protein

  • 8 oz vermicelli rice noodles
  • 2 tsp sesame oil or extra virgin olive oil
  • 12 oz boneless, skinless chicken, thinly sliced
  • Dash of cornstarch (for velveting the chicken)
  • 2 Chinese sausages, thinly sliced* vegetables
  • 1 cup carrots, julienned
  • 1 medium celery stalk, sliced
  • ¼ cup Napa cabbage, cut into thin strips
  • ½ cup sugar snap peas
  • 2 scallion stalks, julienned (for garnish)
  • 4 shiitake mushrooms, thinly sliced (fresh or dried; if dried, soak in warm water first)

Aromatics & Broth

  • 2 garlic cloves, minced
  • ½ onion, sliced
  • 1 ½ cups chicken broth
  • Seasoning & Garnish
  • ¼ cup soy sauce
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 calamansi** or 1 lemon, cut into wedges

* Find Chinese sausage at Buena Vista Filipino Food Market (South Portland) or Veranda Asian Market (Portland).

** Calamansi is a Filipino citrus that tastes like a blend of lemon, lime, and orange — not too bitter, not too sweet.

 

  1. Soak Noodles
    Place rice vermicelli noodles in warm water to soften while you prepare the other ingredients.
  2. Prep Vegetables
    Cut and set aside carrots, celery, cabbage, snap peas, scallions, and mushrooms.
  3. Velvet Chicken
    Lightly coat sliced chicken with a dash of cornstarch. Set aside.
  4. Sauté Aromatics
    Heat oil in a large skillet or wok. Add onions and garlic; sauté until fragrant.
  5. Cook Proteins
    In the same skillet, add chicken and Chinese sausage. Stir-fry until cooked through.
  6. Add Vegetables
    Reduce heat to medium. Add all vegetables except scallions. Cook until just tender, about 2–3 minutes.
  7. Add Broth
    Pour in chicken broth and bring to a boil.
  8. Add Noodles
    Drain softened noodles and add them to the skillet. Stir well so the broth and soy sauce absorb into the noodles. Season with salt and pepper to taste.
  9. Plate & Serve
    Top with scallions and serve with a squeeze of calamansi (or lemon).
Download Printable Recipe

Pizzelle Cookies

David Robichaud

A traditional Italian cookie with a sweet, nutty, grape jam filling.

Pizzelle Cookies

  • 12 eggs
  • 3 ½ cups sugar
  • 2 cups vegetable oil
  • ¼ tsp salt
  • 12 cups flour
  • 1 tsp anise oil or vanilla extract

Pizzelle Filling

  • 2 quarts grape jam
  • 1 large Hershey bar (thick)
  • Zest of 1 large orange
  • 1 ½ cups walnuts
  • 1 ½ lbs ginger snaps
  • ¼ cup granulated sugar

Pizzelle Cookies

  1. In a large bowl, blend eggs, sugar, salt, oil, and anise oil (or vanilla) with a hand whisk until the mixture is lemony in color.
  2. Add flour by spoon, one cup at a time. After about 6 cups, begin kneading with your hands, keeping flour on your hands to prevent sticking.
  3. Continue adding flour until all 12 cups are incorporated. Dough should be slightly oily and sticky.
  4. Form dough into balls.
    – Make smaller balls if using for sandwich cookies.
    – Make larger balls for single pizzelle cookies.
  5. Cook in a preheated pizzelle iron until golden. Cool completely before filling.

Pizzelle Filling

  1. In a food processor, finely grind the walnuts, ginger snaps, sugar, orange zest, and chocolate.
  2. Transfer to a bowl and stir in grape jam until a thick, pasty consistency forms.
    – If the mixture is too thin, add more ginger snaps.
  3. Chill mixture before filling cookies.

To Assemble

  1. Spread filling between two small pizzelle cookies to make a sandwich.
  2. Press gently so the filling spreads to the edges.
  3. Enjoy immediately, or store in an airtight container.
Download Printable Recipe

Mac and Cheese

Katie Palmer

Rich, cheesy, and perfectly seasoned – this baked mac and cheese is comfort food at its best.

Pasta

  • 8 oz elbow pasta (or noodle of your choice)
  • 1 bouillon cube (or 1 scoop)
  • Salt (for pasta water)
  • Butter (to toss with cooked noodles)

Seasoning Mix

  • 1 tbsp onion powder
  • 2 tbsp garlic powder
  • ½ tsp cayenne pepper
  • 1 tbsp black pepper
  • ½ tbsp seasoned salt

Cheese Sauce

  • 3 tbsp unsalted butter
  • 2 tbsp flour (more if needed)
  • 1 (12 oz) can evaporated milk
  • 1 cup half and half (add more for a creamier sauce)
  • ½ cup cream cheese
  • 1 cup mozzarella, freshly grated (or 1 ½ cups if you like extra cheesy)
  • 1 cup sharp cheddar, freshly grated (or 1 ½ cups)
  • ½ cup gruyère, freshly grated (or 1 cup)

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add bouillon cube and pasta. Cook until almost al dente (it will finish cooking in the oven).
  3. Drain (do not rinse). Toss with butter and a sprinkle of the seasoning mix. Set aside.

Step 2: Make the Seasoning Mix

  1. In a small bowl, combine onion powder, garlic powder, cayenne, black pepper, and seasoned salt.
  2. You will use this mix throughout the recipe.

Step 3: Build the Cheese Sauce

  1. In a deep, non-stick pot, melt 3 tbsp butter. Stir in 1 tbsp seasoning mix.
  2. Whisk in flour until smooth and caramel-colored (a golden roux).
    If overcooked, start again.
  3. Slowly whisk in evaporated milk until smooth.
  4. Gradually add half and half, cooking 3–7 minutes until slightly thickened.
  5. Season to taste with more seasoning mix. Simmer 2 minutes.
  6. Stir in cream cheese until melted.
  7. Add in most of the grated cheeses (reserve some for layering and topping). Stir until smooth.
    – Keep heat low to avoid burning.
  8. Adjust thickness: if too thick, add more half and half until creamy and pourable. Taste and adjust seasoning.

Step 4: Combine Pasta & Sauce

  1. Add cooked pasta to cheese sauce. Stir until evenly coated. Taste and adjust seasoning.
  2. Preheat oven to 375°F.

Step 5: Layer & Bake

  1. Butter an oven-safe baking dish.
  2. Add half of the mac and cheese, sprinkle with some reserved grated cheese.
  3. Add remaining mac and cheese, then top with remaining cheese.
  4. Bake at 375°F for 20 minutes, until bubbly, golden brown, and melted.
  5. Let rest 15 minutes before serving.

Notes & Tips

  • Use any pasta shape with ridges or curves to hold cheese.
  • Don’t overcook pasta — it finishes baking in the oven.
  • A deep non-stick pot makes sauce-making and mixing easier.
  • Grate cheeses fresh for best melting.
  • Start with light seasoning and build up — you can always add, but not take away.
  • Sauce should look slightly runny before baking; it thickens in the oven.
  • Resting time helps mac and cheese set for creamy slices.
Download Printable Recipe

Vegetable and Beef Soup

Keena Tracy

A rich, comforting soup filled with tender beef, hearty vegetables, and savory tomato broth — just like Grandma used to make.

  • 1 tbsp vegetable oil
  • 2 lbs stew meat or beef shoulder, cut into 1-inch cubes
  • Salt and pepper, to taste
  • 32 oz canned tomato sauce
  • 5–10 whole fresh or frozen tomatoes
  • 6 oz can tomato paste
  • 4 cups beef or vegetable broth
  • 1 yellow onion, chopped
  • 2–3 celery stalks, chopped
  • 1 tbsp sugar
  • 1 ½ tsp salt
  • 1 tsp Worcestershire sauce
  • 1 ½ tsp black pepper
  • 1 tsp dried herb mix (parsley, basil, thyme, oregano)
  • ½ tsp garlic powder
  • 1 bay leaf
  • 2 small potatoes (or other starchy root vegetables), diced
  • 2 carrots, kohlrabi, or radishes, chopped
  • 1 cup green beans, trimmed and cut into 1 ½-inch pieces
  • 2 cups chopped leafy greens (kale, chard, etc.)
  • Kernels from 2 ears corn (about 1 cup)

Brown the Beef
– Heat oil in a Dutch oven over medium heat.
– Season beef with salt and pepper, then cook until browned on all sides.
– Remove beef from pot and set aside.

Sauté Vegetables & Spices
– Add onion, celery, and all dry spices to the pot.
– Cook on low to medium heat until onions are soft and caramelized.

Build the Broth
– Stir in tomatoes, tomato sauce, tomato paste, and broth.
– Return beef to the pot.
– Bring to a boil, then reduce to a low simmer. Cook for 1 hour.

Add Remaining Vegetables
– Add potatoes, carrots, green beans, leafy greens, and corn.
– Simmer gently for another 1 hour, until beef is tender and vegetables are cooked through.

Serve
– Remove bay leaf before serving.
– Taste and adjust seasoning as needed.

Download Printable Recipe

Braised Short Rib

Eric Agren

Rich, deeply flavored braised short ribs with a house-made veal stock, red wine, and port reduction. Perfect for a hearty, elegant meal.

Short Ribs

  • 3–4 lbs chuck side boneless beef short ribs
  • Salt & freshly ground black pepper (Diamond Crystal preferred)
  • Olive oil (for searing)

Veal Stock

  • 4 lbs veal bones
  • 4–6 cups veal stock (or chicken/beef stock, preferably low sodium, if not making from scratch)
  • 4 tbsp tomato paste
  • 4 tbsp olive oil
  • 4–5 gallons water
  • 1 large bunch thyme
  • 1 large onion, quartered
  • 4–5 carrots, peeled & roughly chopped
  • 5–6 celery stalks, roughly chopped
  • 2 bay leaves
  • 1 head garlic, halved
  • 1 tsp peppercorns
  • 2 tsp Diamond Crystal salt

Braise

  • 1 bottle red wine
  • 2 cups port
  • 3 tbsp tomato paste
  • 3 tbsp flour
  • 4 garlic cloves, smashed
  • 3 shallots, roughly chopped
  • 2 carrots, peeled & roughly chopped
  • 2 celery stalks, chopped
  • 1 bouquet garni (thyme, peppercorns, rosemary, bay leaf, tied or wrapped in cheesecloth)

 

Step 1: Make the Veal Stock

  1. Preheat oven to 400°F.
  2. Slather veal bones with tomato paste and place on a parchment-lined sheet pan. Drizzle with olive oil.
  3. Roast for 30–45 minutes, turning once, until deeply browned.
  4. Transfer bones to a large stock pot. Add vegetables, herbs, seasonings, and water. Bring to a very low simmer.
  5. Simmer gently for 8–10 hours, skimming any foam or fat from the surface.
  6. Strain stock through a chinois and discard solids. Cool, then strain again through cheesecloth. Set aside.

Step 2: Prepare the Short Ribs

  1. Preheat oven to 325°F.
  2. Trim short ribs of excess fat and silver skin. Cut into ~10 oz pieces (they will shrink ~40–50% during braising).
  3. Season ribs generously with salt and pepper. Let sit at room temperature for 10 minutes, flip, and repeat on the other side.
  4. Heat oil in a Dutch oven over high heat. Working in batches, sear ribs on all sides until richly browned. Remove and set aside.

Step 3: Build the Braise

  1. Lower heat to medium-low. Add celery, carrots, shallots, garlic, and bouquet garni. Sweat ~5 minutes until translucent.
  2. Stir in tomato paste and cook ~5 minutes, until deep red.
  3. Add flour, stirring to coat vegetables. Cook ~5 minutes to form a roux.
  4. Increase heat to high. Deglaze with port, simmering until reduced by ¾.
  5. Add red wine and simmer until reduced by 50%.
  6. Return short ribs to pot. Pour in veal stock until ribs are fully covered. Bring to a strong simmer.
  7. Cover and place in oven. Braise 3–4 hours, checking after 2 hours. Ribs are done when fork-tender.

Step 4: Finish the Sauce

  1. Remove pot from oven. Transfer ribs to a plate.
  2. Strain cooking liquid into a saucepan, pressing vegetables to extract all juices.
  3. Over high heat, bring sauce to a simmer, skimming off fat. Reduce by half until thick and glossy, about 1 hour.
  4. Taste and adjust seasoning with salt and pepper.
  5. Return ribs to sauce to heat through.

To Serve

Serve ribs hot, coated in sauce, alongside pommes purée, celeriac mash, or your favorite side dish.

 

Download Printable Recipe