Recipes worth gathering for.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 cup buttermilk
• 2 eggs, 4 tbsp melted butter
• 1 cup sharp cheddar, divided

Method

1. Heat oven to 425°F. Put a 10-inch cast-iron skillet in the oven as it heats.
2. Whisk cornmeal, flour, baking powder, and a pinch of salt. In another bowl, whisk buttermilk, eggs, and melted butter.
3. Stir wet ingredients into dry just until combined, then fold in three-quarters of the cheddar.
4. Carefully butter the hot skillet, pour in batter, and top with remaining cheese. Bake 20–24 minutes, until deeply golden.

Ingredients

• 3 cups cooked chicken, shredded
• 6 cups mixed greens
• 1 avocado, sliced
• ½ cup toasted almonds
• 1 lemon, olive oil, Dijon
• Fresh dill and parsley

Method

1. Whisk lemon juice, olive oil, Dijon, salt, and pepper until glossy. Taste and adjust the tang.
2. Toss greens with half the dressing and arrange on a wide platter.
3. Top with chicken, avocado, almonds, and plenty of torn herbs.
4. Drizzle with the remaining dressing. Finish with flaky salt and serve immediately.

Ingredients

• 1 9-inch pie crust, baked
• 3 ripe tomatoes, sliced
• ¾ cup shredded cheddar
• ⅓ cup mayonnaise
• 2 tbsp chopped basil
• Salt, pepper, and olive oil

Method

1. Heat oven to 375°F. Salt tomato slices and rest on paper towels for 15 minutes to draw out excess moisture.
2. Mix cheddar, mayonnaise, basil, and a few grinds of pepper into a spreadable topping.
3. Layer tomatoes in the cooled crust. Spoon the cheesy topping over them, leaving a small border.
4. Bake 28–32 minutes, until bubbling and bronzed. Let stand 15 minutes before slicing.