The Communal Table

a recipe for social sustainability

by Sarah Cook

a recipe for social sustainability

by Sarah Cook

Author

Sarah Cook Editor

Chayton Koehler

Proofreaders

Prof. David Meyer

Prof. Adara Wright

Prof. Josh Wilson

Models and Special Thanks

Beau's Gourmet Cheese and Charcuterie

Dyson Biagas

Jonah Browning

Zachary Brunson

John Chevere

Bethanie Clawson

Patricia Cook

R. James Cook, Sr.

Robert Cook, Jr.

The Del Valle Family

Victoria Dissmore

Tyler Forcer-Phillips

Sean Genota

Susan Gibson

The Gribble Family

Joshua Jacobson

The Koehler Family

David "Mini" Lee

Malachi McCloud

Becca Medendorp

Matthew Phillips

Sarah Robinson

Meagan Sabo

Alan Wyatt

Copywright © 2024 by Sarah Cook

All rights reserved.

Without limiting the rights under the copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of the copyright owner. This does not include Liberty University’s ownership of this Thesis Project.

This is for my community.

I would not be where I am without the incredible support and strength of the community around me. From gym outings, to game nights, to art endeavors, I am so blessed to have you all in my life, lifting me up to make this publication.

Above all, this is for God, who gifted me the community and relationship that I have sought after for my entire life.

Introduction

Commensality is a seldom-used term that means ‘community through shared meals.’ It is one of the biggest survival techniques in history, and cooking food is seen as one of the most distinct ways we differ from animals.

Cultures everywhere are shaped by food and community. Together, these elements develop healthy dependency, trust, and stronger bonds. While some idolize the 'nuclear family dinner' as a staple of building relationships in the home, most meals that involve working together and relying on one another are relegated to holiday feasts. forgetting the importance of an outward community. It can be hard to cater to larger groups, but through participation, the work and rewards can be shared. Everyone can bring something to the table, even if they don't have much.

The purpose of this cookbook is to not only give you great ideas for a variety of cuisines, but to also equip you with the tools you need to have successful community meals. From shopping, to delegating, to including those with limited ability, the recipes are designed to be made with multiple cooks in the kitchen, contributing to a delicious meal.

This book CAN’T make you go out and make friends, but I will say it’s easier to invite people over when you have a quesadilla bar. And the fun of making your own tortillas might just convince them to help out!

Where do I find friends?

Building a community is no easy feat, but it does take putting yourself out there. Personally, I have found that volunteering at soup kitchens, churches, or for other passions you care about have the best result at making friends. Gaining the courage to open up takes time, but it's a lot easier when you have an activity to invite people to (like cooking together, hint hint).

What supplies do I need for catering to a larger audience?

I do have recommendations for specific pans and cooking supplies that usually make the process easier. I will say that cooking a bunch of pancakes in one pan is going to take a little more time than if you had a griddle, but all of these recipes can be done with fewer supplies if necessary. Please see the recommendations list for ideas of supplies that make cooking both more convenient and more fun!

I don’t eat meat, can I substitute it for (X)?

Absolutely! Meat is a great source of protein, but the flavor of the dishes can be easily customized for a meatless diet. Tofu, beans, and impossible meat can also work in these recipes without sacrificing flavor. I do recommend using spices, though, as I don't believe flavor should be compromised.

What if I have no experience cooking?

Although cooking may seem like a daunting task, it is easier when you set yourself up with the right tools. One of the great parts of this book is the breakdown of tasks for different people, so if you have multiple cooks in the kitchen, you know exactly what to assign to get the job done! I would also encourage experimentation in the kitchen. No one knows how to cook intrinsically — it takes trying, tasting, adjusting, and trying again to make a meal you're happy with. To adapt the age-old adage, the best time to learn to cook was ten years ago, the second best time is today!

Are these diet-friendly meals?

It depends on the diet! I take a lot of notes from different cultures and styles of meals that encourage healthy eating, and there are a couple of health-conscious meals in here, but overall I made these meals to be eaten and enjoyed with company. My “best sandwich ever” isn't going to hit your macros, but swapping out certain meats, cheeses, and adding veggies can easily make these meals more in alignment with your goals.

I find that being aware of what I eat is easier when I prepare meals with my friends, especially if they have the same goals in mind. I have eaten these meals along with my gym buddies, and I found that having friends along the way helped me stick to my own personal goals. Please do what you feel is healthiest for you, despite what I write on these pages. Adjust to your needs and don’t apologize for having them!

What does GL# mean in the recipes?

It is a suggested Group Limit based on how easy or hard it is to make for lots of people! Ex: GL7 means that I would recommend it for a group of no more than seven people.

Some of the measurements for the ingredients are missing!

Yeah, yeah, I know. For these, I really want you to measure with your taste and feelings. I understand how hard it is not following a recipe to the letter, but I think that the creative liberties that come with making decisions like this create meals that you won’t forget. However, if things are too salty, add some acidic ingredients! Too sweet? More acid! Too acidic? More salty, sweet, and umami! And there’s never too much umami flavoring, so do with that what you will.

Recommendations

My Tools

Not all of these tools are necessary, but I think that cooking is easier when you have these faithful pieces by your side. You can shell out a pretty penny for incredibly nice knives, pans, and machines that do your bidding, and you will have an incredible time using them. You can also spend as little as possible and still have a very successful meal. These are my recommendations for supplies that you will want to have on hand, or borrow from a friend.

A decent knife - a good knife lasts forever, but as long as you are satisfied with how well it cuts, any knife that has a blade longer than your hand will do. Don’t hold your hand up to test it, please. You only need one, but if you have multiple people working on different things, they might need a knife to work with too.

Pots and Pans - One really deep pot will do nicely, but most pots come in nice sets so you can choose the best size for the occasion. I also recommend a shallow pan with a handle for frying the tortillas. Nonstick works, but stainless steel lasts longer.

Cast Iron - A useful way to upscale your experience due to its even heating and sear. It also adds iron to your food, which is kinda weird. It feels nice in the hand and can go in the oven too! Not necessary, but a good “treat yourself” gift.

Wok - I have a couple of Asian dishes in here that would do NICELY with a wok. You can easily just use your same pots and pans, but I like the high walls, even heating, and concave design. Great for tossing stir fry noodles or simmering some butter chicken.

Blender - It's pretty difficult to do the Butter Chicken recipe without a blender, but a food processor can get it done in a pinch. If you have neither, you may just have a really chunky sauce. I definitely recommend one though, as you never know when you want to make a smoothie.

Griddle - A large plug-in tabletop griddle is PERFECT for pancakes or quesadillas. The extra surface is super handy to have, and it makes multiple servings quickly for when you have lots of people over.

Utensils - I don’t just mean a fork, spoon, and knife. I also mean ladles, spatulas, and tongs. Having some wooden, metal, and rubber ones will help you. Anything to distance your hands from the heat. Getting burned is a part of the kitchen experience, BUT IT DOESN’T HAVE TO BE.

Glass Baking Dish - Ideal for high-heat baking, like breads, brownies, and even a cobbler if you feel like it. If you want to make a casserole in one, I won’t stop you.

Hot Plate - Some of these dishes require specific tools, like a tabletop hotpot set. You can easily achieve the same effects by having a pot on an electric hot plate at your table. Its nice for saving money, but if you can splurge on a hotpot, it is so much easier to use.

Hot Pot Set - This is a tabletop pot that stores one or two different soups and allows you to adjust the temperature on them at the table. One of my all-time favorite splurges, but you can substitute for a hot plate if you aren’t able to get a fancy pot.

Cutting Board - I really don’t want you to cut your chicken directly on the counter.

On-Hand Staples

Each recipe will have a comprehensive grocery list so that you will be able to assign people different items to bring if you would like. Some of these items, however, would be much more handy if you kept them in your kitchen. You don’t need a whole lot of fancy spices or sauces to mix, but it helps, at the very least, to have the basics. Here are some I would recommend you obtain in advance, as they occur multiple times throughout the book:

• Ground Beef

• Green Onions

• Soy Sauce

• Flour

• Pepperoni

• Eggs (A LOT OF THEM)

• Canned Tomatoes

• Garlic

• Paprika

• Garlic Salt

• MSG

• Rosemary

• Cilantro

• Shelf-Stable Stock of Choice

• Olive Oil

• Milk or Oatmilk

Snacks

Snacks are the best thing to have on hand when having people over. You can do other activities while eating a yummy cheese board, and it's much easier to make pepperoni rolls for a movie night than to cook a larger, more complex meal. Sometimes, one really good snack can make a more lasting impression than a whole three-course event. I made these recipes to be sharable, scalable, and above all, absolutely delicious. Use caution though, you don’t want to spoil your dinner!

Charcuterie Board & Antipasto

Charcuterie Board

It's a little bit weird to call this a “recipe” per se, because I find that the best charcuterie boards are a combination of simple but really awesome ingredients. Because of this, I wanted to include a suggested upscale nearer and dearer to my heart, a traditional Antipasto. When I married into an Italian family, the Antipasto my mother-in-law set out became a staple for the holiday gatherings, and I was introduced to some of the most lovingly prepared snacks I have ever had. The best thing about the charcuterie is that everything is replaceable with whatever ingredients you prefer!

Cuisine: French and Italian | Great for: Bring-your-own or build-your-own board | Tags: Cold, Appetizer, Affordable, GL10

Ingredients

• Meats:

◊ Pepperoni

◊ Salami

◊ Summer Sausage

• Cheeses:

◊ Brie

◊ Gouda

◊ Chevre

• Veggies

◊ Celery

◊ Cucumbers

◊ Lettuce

• Fruits

◊ Grapes

◊ Assorted Berries

◊ Apple Slices

• Grains

◊ Crackers

◊ Sliced Baguette

• Garnishes

◊ Rosemary

◊ Mint

• Toppings

◊ Honey

◊ Jam

◊ Nuts

Divvy it Up!

Here are some ways to work on a charcuterie board with friends:

• Task each friend with bringing a different cheese they want everyone else to try.

Have different friends place different ingredients on the board, as a lot of it can be arranged at the same time!

Buy a bunch of small boards instead of one large one, have your friends make their own with provided ingredients, and compare!

Step By Step

1. Procure a cutting board of a decent size, such as an 8”x10” wooden cutting board, and lay down a bed of greens, such as lettuce.

2. Cut your solid cheeses, like Gouda, into slices to be arranged in layers on the board. Softer cheeses such as Chevre will need to be whole, either in a small dish or straight on the board. A semi-soft cheese like Brie can be cut into wedges and arranged, or you can try making whipped Brie as a spread.

3. Roll or fold the meats and arrange them around the cheeses. Get creative with it!

4. Chop up the remaining veggies, and layer them on the board. The green tones pair well with the reds of your meats.

5. Place down your Grains in a similar fashion, but distance them strategically away from the veggies or fruits. No one likes soggy crackers.

6. In some of the empty spaces, place your fruits. You can even garnish some of the cheeses and up the “classiness” by putting some on top.

7. Garnish with your herbs and honey, and enjoy!

Whipped Brie

1. You’ll want to start with the softest Brie you can find, preferably a Triple Creme. While it’s still cold from the fridge, carefully remove the rind and cut the rest into chunks. Cover your pieces and let them come to room temperature on the counter.

2. You’ll need a food processor (or a blender). Whichever you have, chill it in the fridge while your cheese comes to temperature.

3. Once the Brie is warmed, put the chunks into the chilled food processor. Carefully blend, taking breaks to stir the cheese and make sure your equipment doesn’t get warm. Take the time to do taste and texture tests until it's a light and airy consistency.

KEEP IN MIND: If the cheese gets warm, it will have trouble whipping, and you’ll need to take a break until it cools down. If your blade is removable, rechill it as needed.

4. Once you’re happy with the consistency, transfer your cheese into a small bowl or ramekin, and place it on your cheese board. Try topping it with honey to taste!

Suggested Upscale: Antipasto!

For the Antipasto, follow the same steps as before, but with a few additional recommendations.

Ingredients

• Meats:

◊ Sopressata

◊ Ham

◊ Anchovies

◊ Prosciutto

◊ Pepperoni

◊ Salami

• Cheeses:

◊ Parmasean

◊ Burrata

◊ Havarti

◊ Mozzarella

◊ Provolone

• Veggies

◊ Olives

◊ Cherry Tomatoes

◊ Roasted Red Peppers

◊ Artichoke Hearts

◊ Mushrooms

◊ Lettuce

• Grains

◊ Crackers

◊ Breadsticks

• Garnishes

◊ Dill

◊ Basil

◊ Rosemary

• Toppings

◊ Honey

◊ Olive Oil

◊ Balsamic Vinegar

◊ Pesto

Recommendations

1. Get a couple of larger platters. With this many ingredients, it might be worth it to spread everything out.

2. Some of these ingredients pair really well together, and you should try different combinations to find your favorite! (Try Havarti with Dill and Honey on top! Definitely worth it)

3. Drizzling some of the toppings overtop works for flavor and aesthetics, but you might want to keep the bottles out just in case anyone wants additional boosts of flavor.

4. Be aware of allergies! Whenever I invite people over for a bigger meal like this, I always check for allergies first. Nothing ruins a fun time like a trip to the ER!

Pepperoni Rolls

Pepperoni Rolls originated in West Virginia as a snack that miners would carry as they worked gathering coal. I am thankful they did, as this is one of the most addicting snacks I have come across. It takes the fluffiness of a dinner roll and jams it full of salt-laden spicy pork and cheese. It can be eaten hot or cold, so it makes a great snack to have as you're catching your friends up on a new TV series.

Cuisine: American (Appalachia) | Great for: Watch party, movie night, get-well-soon gift | Tags: Oven, Lunch, Appetizer, Cheap, GL7

Ingredients

• Yeast Roll Dough (you can find this at the grocery store in the frozen aisle, but you can use the dough recipe I have down below)

• Large Bag of Pre-Cut Pepperoni

• Shredded Mozzarella

• 1 Stick of Butter

• Oregano

• Italian Seasoning

• Garlic Salt

• 2 Eggs

• Spray Oil

Step By Step

1. Thaw your dough as per package instructions, ensuring that each roll is separated.

2. Take a dough ball, pat it flat until it forms a circle, and place around five slices of Pepperoni and a pinch of Mozzarella cheese. Take the sides of the dough and pinch it shut over the pepperoni and cheese, forming a ball again.

3. Place on a baking sheet two inches apart, and scramble some eggs to make an egg wash. Then, brush the egg wash on the rolls. Add some Italian Seasoning, Oregano, and Garlic Salt on top.

4. Bake as per package instructions, and in the meantime, melt 1 stick of butter in a small saucepan on the stove at low heat.

5. Heat the butter until it is browned, stirring frequently to avoid burning. Browning butter isn't necessary, but its definitely recommended for the best depth of flavor. You will know its done when it is a light golden color.

6. Into the butter, add your Oregano, Italian Seasoning, and Garlic Salt. For this, I say measure with your heart, though you want it to still be a runny consistency.

Divvy it Up!

Here are some ways to work on Pepperoni Rolls with friends: Fold the ingredients in the dough with a friend! It goes by faster with two sets of hands.

Counting the pepperoni to portion into the rolls is a great job for a kid to do! It saves time, which gets the rolls into your mouth that much sooner.

• For added green, someone could chop up some Parsley as a nice garnish!

7. When the rolls are golden brown on top, they're done. Finish them by brushing on your browned butter mixture.

8. Wait until they are cool enough to eat. I have burned my mouth on so many of these, and killing your tastebuds prevents you from fully enjoying the roll.

Want to make your own dough for the Pepperoni Rolls? Here is a recipe I use for a more homemade feel.

Ingredients

• 2 Tsp Instant Yeast

• 3 Cups All-Purpose Flour

• 1 1/3 Cup Lukewarm Water

• 1 Tbsp Sugar

• Salt

Step By Step

1. Add your yeast and sugar into a cereal-sized bowl

2. Run water from the faucet over your hand, waiting until the water is slightly warmer. You don’t want it to be too hot, as it will kill the yeast, but you want to be able to feel that it is slightly warm. If you have a thermometer, the water should read 105-115 degrees Fahrenheit. Measure out about 1 and 1/3 Cups and put it in a container.

3. Add the water to your yeast and sugar, and stir lightly. Let it sit for five minutes, or until it gets big and foamy. This is called letting the yeast bloom.

4. Once the yeast has bloomed, add in your flour and salt, stirring with a spoon until it seems more productive to knead with your hands. Form it into a soft ball, and let sit for 1-1.5 hours or until the dough ball has doubled in size.

5. Separate the dough into rolls, and use for your recipe.

"It makes a great snack to have as you're catching your friends up on a new TV series"

Homemade Foccacia

Sometimes, simpler is much better, and there is no further proof needed than a good focaccia bread. It's good for the soul, and even better for your community. This no-knead recipe will equip even the most novice of bakers, and the overnight proofing allows for big, rich bubbles to form. In addition, I put my “Best Ever Sandwich” recipe down below, just in case you want to use the Focaccia as a good vehicle for (in my opinion) the actual BEST sandwich I have ever made and eaten in my entire life.

Cuisine: Italian | Great for: A meal ingredient, Birthday gift, Office sharing | Tags: Oven, Appetizer, Cheap, Vegetarian, GL5

Ingredients

• 2 Tsp Instant Yeast

• Olive Oil

• Honey

• 3 Cups All-Purpose Flour

• 1 1/3 Cups Lukewarm Water

• Table Salt and Flaky Salt

• Rosemary

• Thyme

• Garlic Salt

Step By Step

1. Add your yeast into a cereal-sized bowl.

2. Run water from the faucet over your hand, waiting until the water is slightly warmer. You don’t want it to be too hot, as it will kill the yeast, but you want to be able to feel that it is slightly warm. If you have a thermometer, the water should read 105-115 degrees Fahrenheit. Take the specified amount and add the water to your yeast, stirring lightly.

3. Let it sit for five minutes, or until it gets big and foamy. This is called letting the yeast bloom.

4. Once the yeast has bloomed, add in your flour, olive oil, and salt, stirring with a spoon until it becomes a shaggy dough. You want the dough to have a sticky consistency, as that means a good hydration ratio.

5. Transfer your dough to a well-oiled bowl, then cover cover it to rest overnight in the fridge.

6. The next day, pour the dough into a greased glass baking pan, and drizzle with some more olive oil. Cover with a kitchen towel and let rest for at least an hour and a half.

Divvy it Up!

Here are some ways to work on Focaccia with friends:

• Have someone bring the fresh herbs to contribute! Either from the grocery store or from the garden, it makes it much more special when it has homegrown elements.

• While you are making this, have someone mix up some oil and herbs to dip the bread in.

7. After it grows in size, dimple the dough with your fingers to get the bubbles to be more pronounced. Take your Rosemary, Thyme, and Garlic Salt and press into the dough as you dimple it. You do not need to knead this, just add the herbs as a topper.

8. Bake at 450 degrees until puffed and golden. Check after 15 minutes, then again every 2-5 minutes until it looks crispy golden brown on top.

9. To finish, top with olive oil or browned butter, and flaky salt. Let cool until ready to serve.

Suggested Upscale: Best Sandwich Ever!

Ingredients

• Focaccia Bread

• Lettuce

• Pepperoni (sandwich size)

• Proscuitto

• Pesto

• Fresh Mozzarella Cheese (or Burrata)

• Fresh Basil

• Garlic Salt

• Rosemary

• Thyme

• Oregano

• Olive Oil

• Italian Seasoning

• Butter

Great for: Ignoring Calorie Budgets, Winning People Over

Step By Step

1. Place the focaccia on a clean, flat surface with the top facing up. Take the time to identify the middle point along one of the longer sides of the focaccia.

2. Using a sharp knife, carefully cut horizontally through the middle of the focaccia, maintaining an even and straight cut. Continue cutting until you reach the other side, effectively creating two large and flat halves.

3. Toast the halves with the cut side up in the oven at 400 degrees for 5 minutes, or until crisp insides form.

4. While this is toasting, lightly crisp up some Proscuitto in a pan, as if you were frying bacon, but pay attention that you don’t burn it. You are looking for a nice crisp texture that will pair well on soft bread.

5. Once it is done, take some pesto and spread generously on both sides of the focaccia.

6. Layer on the bottom half with lettuce, then the Proscuitto, then the fresh mozzarella or burrata.

7. Sprinkle some salt, pepper, Italian seasoning, and a light drizzle of extra virgin olive oil on top of the cheese. Add in some fresh basil leaves.

8. Place the pepperoni on top of the cheese, and top the sandwich with the other half of the focaccia.

9. Heat the butter in a small pan on the stove until it is browned, stirring frequently to avoid burning. Browning butter isn't necessary, but it's definitely recommended for the best depth of flavor. You will know it's done when it has a light golden color.

10. Add in Rosemary, Thyme, Oregano, and Italian Seasoning to the browned butter.

11. Brush the browned butter mixture on top of the bread, and sprinkle some flaky salt on top for a nice texture.

12. Cut and serve, I recommend cutting into four quadrants.

13. Cry from happiness.

Dinners

Let's be clear, Dinner doesn’t have to do with dinnertime; it has more to do with a complete and satiating meal. You can have dinner at any point in the day, but what I find matters is following an equation of Protein + Veggie + Carb = Dinner. Playing with the ratios is ESSENTIAL. It can get really fun to mix and match these as you please, and I definitely recommend trying to come up with new and interesting equations for your own use! These “Dinner” recipes I’ve written will have you and your friends feeling happy, full, and like you really want to go back for seconds.

Szechuan Bowls

Any rice bowl is soul-fulfilling, but this Szechuan bowl is my go-to bad-day meal. It has enough spice to take the pain away, while the sweet undertone of the sauce gives it a depth of flavor worth going back to for more. You can use any ground meat, but I really recommend going with pork due to how well the meat mixes with salty soy sauce and the sweet/spicy honey in Szechuan. There is no cure for a friend's bad day, but boy, this sure helps.

Cuisine: Chinese | Great for: Comfort Food, Hearty Dinner, Staying Warm | Tags: Stovetop, Dinner, Affordable, GL5

Ingredients

• 1-2 lb Ground Pork

• Szechuan Sauce

• Cashews (Or nut of choice)

• 2 Cups White Rice

• Soy Sauce

• Green Onions

• 1-2 Tbsp Sesame Oil

• Sesame Seeds

• Vegetable of choice (I like Broccoli).

Divvy it Up!

Here are some ways to work on a couple of Szechuan Bowls with friends:

• I find myself always telling my friends to chop the onions. You can use the whites to flavor the oil in the pan, and the greens as a topper! This is one of the recipes that you can definitely add to! If you have friends bring their preferred veggies or nuts, you can customize this recipe to better cater to their palettes.

Step By Step

1. Chop the green onions, separating the whites and the greens. Chop the cashews as well, until they are small but not too fine.

2. In a small pot on the stove, bring equal parts rice and water to a simmer for fifteen minutes, but do not stir. Alternatively, if you have a rice cooker, you can just add in your rice and water and wait for it to be done.

3. Heat a larger high-walled pan on medium-high with a small drizzle of sesame oil. Add in your white onions.

4. When onions are fragrant, add in your ground pork, chopping it up to make the ground meat small, so it will incorporate with the rice.

5. When the meat is almost completely brown, add in soy sauce, Szechuan sauce, and chopped cashews. You can also add in some more sesame oil for flavor! Stir until combined.

6. Add in the vegetables, and stir until combined. If necessary, cook your vegetables separately before combining.

7. Divy the rice into bowls, and place the meat on top of each bowl of rice. Top with green onions and sesame seeds.

8. When eating, I prefer to stir it up until the rice, meat, and toppings are mixed together. The flavor meshes really nicely with everything.

Can’t find a Szechuan Sauce at your local grocery?

Have you tried your local Asian Market? No? Well, here is a simple recipe you can follow for a good sauce.

Ingredients

• 1/4 Cup Soy Sauce

• 2 Tbsp Honey

• 1 Tbsp Sichuan Peppercorns

• 1 Tbsp Chili Garlic Sauce

• 1 Tsp Vinegar

• 1/2 Tsp Chinese Five Spice

• 1/2 Tsp Red Pepper Flakes

• 1/2 Tsp Garlic Powder

Recommendations

1. Simmer all the ingredients for 15 minutes, or until the sauce thickens.

2. Store in the fridge for up to two weeks.

Blackened Steak Bowls

Ingredients

• Thin, Cheap Steak (roughly 5oz per serving)

• Seasonings

◊ Adobo Seasoning

◊ Cumin

◊ Curry Powder

◊ Paprika

◊ Smoked Paprika

◊ Garlic Salt

◊ Onion Salt

• Shredded Monterey Jack Cheese

• 1 1/2 White Rice

• Fresh Cilantro

• 1 Lime or Lime Juice

• Romaine Lettuce

• Green Onions

• 2 Poblano Peppers

• Avocado Oil (Or other oil spray)

Divvy it Up!

Here are some ways to work on a Blackened Steak Bowl with friends:

• I usually have to cook the steak in batches, so having someone cut up the steak after I cook it definitely helps.

• Have each person bring their own toppings! Some suggestions include peppers, herbs and cheeses.

Cuisine: Mexican

Great for: Calorie Budgets, Actually Enjoying Salad, Chipotle Pepper at Home Tags: Stovetop, Lunch, Dinner, Affordable, GL3

For a while, I was SUPER into a specific food chain, and I would only order a Steak Salad Bowl from there. Instead of paying an insane amount multiple times a week, my husband learned how to prepare the ingredients so I could have it even better at home. Since then, this has been a go-to for steak nights with friends, and I cannot recommend it enough. Beware, this might ruin your favorite food chain.

Step By Step

1. Cook the rice as per package instructions. Then, chop the green onion, separating the whites and greens. Finally, chop the Poblano pepper to bite-sized pieces.

2. Combine your seasonings to create your dry rub (if it's too spicy, simply add more non-smoked paprika to taste). Pat your steaks dry and coat them generously with your seasoning mixture.

3. Spray a a large skillet with oil and heat it to medium-high. If the oil starts to smoke, turn the temperature down just a tad. Add in your chopped poblanos, stirring occasionally to achieve a slight char. Then, transfer to a bowl.

4. While the pan is still Medium-High, spray down with a bit of Avocado Oil. I like it for its high smoke point, which this recipe needs as it gets smoky QUICK.

5. Cook the steak for two minutes on each side in the pan. Less time if it is thinner than half an inch. You can cook the onion whites in the pan as well during this time, but they might burn if you don’t keep an eye on them.

6. Remove from the heat, and cut into bite-sized pieces. It is hot, so wear appropriate hand protection. You could also let it cool first so it retains its juices, but I find I wanna eat this as soon as possible.

7. Stir in some cilantro and lime juice into the now-done rice.

8. Get some bowls, and set down a bed of chopped lettuce. Then, scoop on the rice, poblanos, steak, cheese, and top with green onions, cilantro, and lime juice to your taste.

9. You can stir it altogether for a more homogenous feel, or you could try to get a bite with every ingredient on it like a weirdo (don’t worry, you aren’t alone).

"Beware, this might ruin your favorite food chain."

Spicy Ramen

Ramen used to be the meal of broke college students everywhere, now it's the meal of broke college students AND you! There are super easy ways to bring a package of ramen up to restaurant quality, and I find it’s great for your budget. You can do a lot with soy sauce, eggs, and sesame oil. Finding a local Asian Market will be the best bet at getting some of these supplies, but if you’re stuck with a grocery store, you can still make a decently authentic meal.

Cuisine: Japanese

Great for: Weeding out your spice-intolerant friends, Customization, Using up the rest of that ginger you bought

Tags: Stovetop, Lunch, Dinner, Affordable, Vegetarian, GL7

Ingredients

• Ramen Broth

• Eggs (1 per serving)

• Ramen Noodles (1 bundle per serving)

• Chili Oil

• Sesame Oil

• Everything Bagel Seasoning

• Red Pepper Flakes

• Chopped Green Onion (use the whites for the broth recipe on the next page!)

Divvy it Up!

Here are some ways to work on Spicy Ramen with friends: Have a friend make the ramen broth recipe while you cook the eggs!

• A great kids activity is peeling the eggs. If you use a spoon, the process goes by much easier, and it is safe for little hands.

• You can always have a friend pre-make the broth and bring it over! The broth stores well for up to a week in the fridge.

Step By Step

1. Using a pot or egg cooker, soft boil as many eggs as there are participants for dinner (about 7 minutes will do the trick). When your timer goes off, use tongs to place the eggs into an ice bath. You can also pan-fry eggs instead if you are more comfortable with that.

2. Cook Noodles as per package instructions, and then drain. Turn off the heat. (I recommend slightly undercooking the noodles for best texture!)

3. Using the residual heat on the stove, take a wok or high-walled pan, and add in the noodles with chili oil, sesame oil, and soy sauce. This makes an almost “fried” noodle effect. It also adds some spice!

4. Heat your ramen broth to a simmer. During this, whisk some eggs vigorously to pour in and make it reminiscent of an egg drop soup!

5. Stir the broth until it makes a whirlpool, and stir continuously in one direction as you pour a steady stream of beaten egg into the broth.

6. Peel your soft-boiled eggs, and use chopsticks to break them in half for presentation, but you can also use a knife if you are a registered adult.

7. Divide the noodles into the bowls, and fill up the broth three-quarters of the way up in the bowl. Then, top with your Soft-boiled Eggs, Everything Bagel Seasoning, Red Pepper Flakes, and your chopped Onion Greens. Drizzle a small amount of Chili Oil on top for presentation, and serve!

Here is a pretty easy Ramen Broth Recipe if you wanna upscale this dish:

Ingredients

• Green Onion

• Minced Garlic

• Fresh Ginger

• MSG

• Dark Soy Sauce

• Mirin

• Rice Vinegar

• Sesame Oil

• Stock of Choice

Step By Step

1. Heat sesame oil in a large pot over medium-high heat, and add in your onion whites, garlic, and ginger.

2. Once fragrant, add in your mirin, rice vinegar, and dark soy sauce.

3. Top with stock, and add pasta water until you have filled the pot.

4. Leave on simmer until ready to serve!

"The meal of brokestudentscollege AND you."

Butter Chicken

This recipe is perfect for those who don’t like tomatoes in their food. NOT for friends with tomato allergies, because this still has a hefty amount of tomato in it. Growing up, I couldn’t stand the texture you would find in vegetables, much like many picky eaters. However, I learned a lot about food and flavor over the years, especially with catering to people with different palettes. The best way to incorporate veggies into the meal is by blending them up and hiding them, that way the texture is reliant on the meat.

Cuisine: Indian | Great for: Hiding Vegetables from your picky friends, Getting messy, Eating lots of garlic | Tags: Stovetop, Dinner, Fancy, GL5

Ingredients

• ~ 1 1/2 lb Chicken Thighs

• 1 Stick of Butter (or ghee)

• 4 oz Greek Yogurt

• 1 Can of Tomatoes

• 1/2 Large Onion

• 4-5 Garlic Cloves

• 2 Cups Rice

• Seasonings

◊ Garam Masala

◊ Tumeric

◊ Garlic Salt

◊ Smoked Paprika

• A Splash of Heavy Cream

• Cilantro Leaves

Step By Step

1. Cook the rice in a rice cooker or a small pot on the stove for fifteen minutes.

2. Chop the chicken up into small bite-sized cubes.

3. Mix Greek yogurt and the seasonings in a bowl, and add the chicken in to marinate. You can stir with a spoon, but your hands will be the best for the consistency. Remember to wash!

4. Heat a skillet to medium-high, and cook the chicken most of the way through in the pan, stir-frying until nice color and crisp. If you can break the chicken SUPER DUPER easily, and it is white on the inside, that is a good indicator to remove.

5. Add butter and onion to your skillet, stirring constantly. Avoid burning the onions or the butter, you want it to get a nice color. Then, add the can of tomatoes and the same seasonings as before into the pan.

6. Take the skillet and empty its contents into a blender or food processor. Toss in some garlic cloves. You are looking for a nice Orange color.

Divvy it Up!

Here are some ways to work on Butter Chicken with friends:

• Have a friend bring leftover rice for some authenticity without taking too much time.

• Check out the Naan recipe below to learn how to get kids excited about the meal!

7. Add both the sauce and the chicken back into the pan and simmer. Once fully cooked, remove from heat, and create a fancy heavy cream swirl in the pan. Garnish with cilantro leaves.

8. Show everyone the hard work you did, and garner the praise. Plate the chicken and sauce over rice, and enjoy with a piece of naan from my recipe on the next page!

E-Z Naan

You could have Butter Chicken without Naan, but why would you? This isn’t the most authentic naan out there, but it is a fun activity for kids and adults alike, and super easy.

Ingredients

• Self Rising flour

• Greek Yogurt

• Butter

(Ghee for more authentic flavor)

• Garlic

Step By Step

1. Mix equal parts flour and greek yogurt, and knead into a fun dough.

2. Divide the dough up to make equally-sized circles, making sure they have some thickness.

3. In a small dish, melt some butter and add minced garlic to make a makeshift garlic butter.

4. In a hot skillet, lay down a small amount of butter, and add in one of the dough circles. Toast on either side until nice bubbles and coloring forms. Brush on garlic butter intermittently, and remove from heat.

5. Enjoy, specifically getting the sauce, chicken, and rice from your butter chicken and kinda eating it like a taco. Def recommend.

Buffets

Buffets are the Choose-Your-Own-Adventure of food. Trying to provide a lot of options for a large group of people can be overwhelming, but letting each person pick their own toppings, ingredients, or other accouterments can save tons of time while actually getting people involved. All of these recipes can easily be scaled down based on the number of people, but having the ability to make large batches of food can put your mind at ease for the next potluck. Don’t worry about the stains, they’ll probably come out.

Pancake Breakfast Buffet

The highlight of summer camps everywhere, pancake buffets are simple, cheap, and delicious. You can always find new ways to class it up if you want, but it’s hard to beat the basics. Grab a box of mix and some syrup, and you can make pancakes decently quick for a large number of people. This is the perfect time to break out that griddle I recommended, but if you’ve only got a skillet, one at a time ain’t so bad.

Cuisine: American

Great for: Sleepover Breakfast, Church Brunch, Breakfast for Dinner

Tags: Stovetop, Breakfast, Brunch, Cheap, Vegetarian, GL10

Ingredients

• Box Pancake Mix

• Cooking Oil

• Butter

• Water

• Milk

• Eggs

• Syrup

• Berries

• Jam

• Chocolate Chips

Divvy it Up!

Here are some ways to work on a big ol' Pancake Breakfast Bar with friends:

• Make your friends prepare the different accouterments while you’re cooking, as you’ll have your hands full making the pancakes.

If your crowd likes berries, cutting them up can be a shared task. Have someone cut up strawberries while someone else cuts blackberries, raspberries, etc.

If you’ve got a big group, try working in batches. Someone can be mixing up the next batch of batter while you flip pancakes on the griddle.

Step By Step

1. Per package instructions, mix up the batter to a thick consistency. You don’t want it to be a dough, but you definitely don’t want it to be watery either. I put Water, Milk, Eggs, and Oil on here as each package of pancake mix is different, and might use varying measurements of these.

2. Once the batter is ready, assuming no one you’re feeding is allergic, toss in chocolate chips, peanut butter chips, or blueberries (I’ll take the chocolate).

3. Coat a griddle (or a skillet) with a little bit of oil and dollop the batter on in circles. You can get creative and make fun shapes, but remember: batter obeys no man.

4. Watch the pancakes until the edges solidify, at which point the undersides should be getting a nice golden brown color. Then, give each a swift (but careful) flip. As you go along, it will be easier to tell when the pancakes are done. Sadly, The first few never turn out as you want. As I said, batter obeys no man.

5. Set the finished ones aside on a plate in a stack, and make as many as you have batter for. More than one plate might be necessary — it’s better to overestimate than to play Jenga with your pancakes.

6. Set out different accouterments, like berries, syrup, jam, butter, and chocolate chips for your friends to grab as they please.

7. Scarf down as many pancakes as you possibly can. This is a competition.

"It’s hard to beat the basics."

Saucy Spaghetti

I ate this growing up in a middle-class American household, with a family that (as far as I knew) was not really tied to Italy. My meat sauce is probably the least authentic recipe you could find, but it has incredible flavor. I won’t list amounts for seasonings, because I believe you should season to your heart's content, tasting frequently. I often have my best friend and sous chef on permanent tasting duty, to make sure that the flavor is consistent. REMEMBER: The most important ingredient is a friend!

Cuisine: Italian-American

Great for: 30 people over at your house all at the same time, Potlucks, Experimentation

Tags: Stovetop, Lunch, Dinner, Affordable, GL10

Ingredients

• 1 lb Ground beef

• Pasta of Choice

• 1 Small Can of Tomato Paste

• I Large Can of Crushed Tomatoes

• Freshly Grated Parmesan

• Store-bought Pesto

• Shredded Mozzarella

• Olive Oil

• Seasonings

◊ Rosemary

◊ Thyme

◊ Italian mix

◊ Curry powder

◊ Paprika

◊ Smoked paprika (careful)

◊ Garlic salt

◊ Onion salt

◊ Bay leaf (optional)

◊ Basil

◊ Oregano

Step By Step

1. In a large pot, turn the heat to medium-high and toss in your ground beef. Stir until fully cooked.

2. Add in your cans of crushed tomato, tomato paste, and seasonings. Stir thoroughly and taste frequently, adjusting with more spices as you go. Sometimes, a simple pinch of salt will do the trick.

3. Some notes on the seasonings: It’s hard to have too much onion salt, garlic salt, or paprika. Others, like smoked paprika and oregano, can change the flavor rapidly, and should be used with care. If you choose to use bay leaf, just add one or two (and remember to fish it out when you’re done).

4. Grate some fresh parmesan, and toss a whole bunch in the pot. Parmesan has a wonderful umami flavor and is arguably one of the most important parts of this sauce. Turn the sauce to low and let simmer for at least 40 minutes.

5. While the sauce simmers, cook some pasta per package directions. I prefer angel hair for texture, and I always cook to “al dente” (the pasta version of medium rare).

6. Drain the pasta in a colander (save a cup or two of that pasta water for the sauce), and parse it out into bowls.

7. Ladle a few tablespoons of pasta water into your sauce and stir until emulsified.

Divvy it Up!

Here are some ways to work on a Spaghetti Dinner with friends:

• The same friend I have on permanent tasting duty is on permanent parmesan duty as well, so I recommend finding someone to do the same.

If you have multiple cheeses to shred (and more than one cheese grater) you can assign a helper to each.

• Have a friend run out and grab some garlic bread (preferably one you can heat quickly in the oven).

8. Set out your pot of meat sauce with the biggest ladle you have. Beside it, place a bowl of fresh parmesan, an open jar of pesto, a bag of shredded mozzarella, and a bottle of extra virgin olive oil.

9. Make sure everyone has a bowl of pasta in their hands and set them loose on the toppings. If any of your friends are as picky as mine, you’ll be glad to have options. The ratio makes all the difference.

"The most important ingredient is a friend!"

Everything Hot Pot

Hot Pot is a little different than your usual soup recipe. Since people take turns throwing in their different preferred ingredients, it's a bit more freeform. It is an incredibly effective communal dish, and this is something I would save for a very very special occasion (like convincing my brother to visit me). I won’t list one specific recipe, but I will list ingredients to obtain, and how to set it up. I will also have some helpful tips to ensure a smooth sailing hot-pot experience. It is time-consuming, but well worth the effort.

Cuisine: Asian-Fusion | Great for: Trying new forms of food, making a big mess, an all-you-can-eat buffet | Tags: Tabletop, Dinner, Fancy, GL5

Protein

• Steak — try sirloin for a leaner cut, or ribeye, which is my personal favorite

• Pork belly (or chopped-up bacon)

• Shrimp

• Scallops

• Eggs

Vegetables

• Bok choy

• Beansprouts

• Green Onions (Chopped)

• Enoki Mushrooms

Starch

• Noodles (udon, ramen, rice noodles, etc.)

• Dumplings (which might include pork, beef, seafood, or just veggies)

• White rice (remember to cook it first!)

Spices/Sauces

• Ginger

• Fresh garlic

• MSG

• Red pepper flakes

• Chili oil

• Sesame oil

• Soy sauce

• Sesame seeds

Soup

• One or two soup stocks of choice, depending on how many pots you have. I recommend the knock-off Shoyu broth listed in my spicy ramen recipe, though a Tom Yum broth from your local Asian market or grocery store aisle will do nicely. For an even simpler flavor, start with something like a chicken stock and add spices to your liking.

Divvy it Up!

Here are some ways to work on a Hot Pot Dinner with friends: Buying all these ingredients on your own can be pretty expensive. Instead, divvy up the ingredients among participants. On top of being more affordable, it also gives others a chance to bring something unique to the meal. If, however, you can afford to treat all your friends to a free meal, don’t let me stop you!

I like to send some friends to different stores to find different things. Bok Choy, Beansprouts, and Fresh Ginger are best procured from an Asian market, while the meats could be handled by the meat counter at your local grocer. Things like soup bases and sauces may be trickier to find, but the international aisle has never let me down.

• I’m serious, having your friends pitch in to clean up makes it go much faster.

Step By Step:

1. Purchase your ingredients. This will take some time and planning. For meats like beef and pork, ask the meat counter at your local grocery store to shave them into thin strips for you. Generally speaking, thinner is better, so get them nice and fine.

2. Some ingredients will require a bit of preparation before anything else happens. If you’ve got rice, cook a hefty portion on the stove or in a rice cooker and set it aside before you start your broth.

3. Chop your green onions and separate the greens from the whites. Skin and mince your garlic, and do the same with your ginger (unless you’re going for a powdered ginger seasoning). If any of your meats aren’t cut into strips yet, this is your last chance to do so!

4. Set out the optional ingredients on a counter or table in a buffet style, taking care to separate raw meats with their own serving utensils.

5. Add your stock or soup base to your pot. If you’ve got more than one pot going, a spicy broth and savory broth can be more accommodating for the faint of heart. Add water slowly to your stock or soup base to a desired level of intensity. Add flavoring ingredients like garlic, ginger, and green onion whites early to maximize the flavor they impart.

6. Give each guest a big plate and a big bowl — the plates are for raw ingredients, and the bowls are for cooked items. Have your guests fill up their plates with their preferred items (civilly) and approach the hot pot one at a time.

7. Take turns cooking chosen items in the soup, taking care to ensure raw ingredients are handled with different tongs or chopsticks than cooked ones. Be aware of any allergies and cooking times to ensure a safe eating experience.

8. Once items like meats and noodles are cooked, scoop them into the owner’s bowl with a helping of broth. Top with finishers like green onions, sesame seeds, and chili oil for some extra spice. Some things, like soy sauce and sesame oil, can be added directly to the broth or as a topping for individual bowls.

9. Have everyone eat until they are satisfied (this might take a few rounds) and give your stomachs like twenty minutes before you even try to start moving around again.

10. Have all your friends clean up for with you!

Rice Noodles

Bean Sprouts

Bok Choy

Eggs

Dumplings

Rice

Ribeye

Chili Oil

Shrimp

Pork Belly

Seaweed

Red Pepper

Green Onion

Ramen Udon

Shiitake

Quesadilla Bar

Quesadillas are a well-loved food with tons of possibilities, not just tortillas and cheese (though there is ABSOLUTELY NOTHING wrong with that). Picky eaters can rejoice when confronted with these, as texture, taste, and smell rarely differ from one to the other, and the amount of customizability is potentially endless. However, I’m mostly excited to showcase my tortilla recipe when sharing this, because it’s a wonderful way for families to get more involved in the process. Learning to make my own tortillas definitely upscaled this for me, but the ones you get at the store will do perfectly well if you want to save yourself the time.

Cuisine: Mexican| Great for: Buffets, Picky Eaters, Loud Households | Tags: Stovetop, Lunch, Dinner, Cheap, Vegetarian, GL7

Ingredients

• Tortillas

• Shredded Cheese of Choice (I recommend a Mexican blend or Monterey Jack)

• 1-1.5 lb Ground Beef and/or Shredded Chicken

• Green Onions

• Guacamole

• Queso

• Pico De Gallo

• Seasonings:

◊ Adobo

◊ Paprika

◊ Cumin

◊ Curry powder

◊ Garlic salt

◊ Onion salt

◊ Cayenne pepper

◊ Red pepper flakes

Step By Step

1. Ground Beef: Add your ground beef to a high-walled skillet on mediumhigh heat. Stir, adding your seasonings to taste (I recommend all in hearty amounts) until fully cooked. Then set aside.

2. Chicken: Similar process, but instead of stir-frying, I recommend slow cooking until fully cooked. It creates nice clean tears that will lay nicely in a tortilla. Not to mention that it keeps the chicken juicy. Add seasonings and set aside.

3. Set out your ingredients in bowls with tongs, spoons, and other silverware, choosing the best one for each dish.

4. Give each person their tortilla(s) and let them load it up with toppings (cheese is required). You should be wary of the strength/volume ratio of your tortilla during this time, as a thicker tortilla will be strong enough to handle a lot of toppings, but won’t have as easy of a time closing. A thin tortilla has room for more while sacrificing structural integrity.

5. Then, place the tortillas on a lightly oiled griddle or pan on medium heat. I recommend a griddle for this as you can cook many quesadillas at the same time. Let get warm until a nice golden color forms on the bottom.

Divvy it Up!

Here are some ways to work on a Quesadilla Bar with friends: Have each person make their dream quesadilla, and have everyone else try it! Then you get to learn about everyone’s tastes, no matter how eclectic.

• Making tortillas together is an incredibly fun way to get the whole family involved! It's easy enough for small children to participate.

6. Close the tortillas in half and flip over, evenly warming up the cheese.

7. When the cheese is fully melted, plate the quesadillas and then use a pizza cutter to get the iconic triangles.

8. Watch your friends, family, and any small children you know eat in delight as you make something that can be enjoyed by all ages.

Okay, Hear Me Out: Make Your Own Tortillas

I understand if you don’t have the time/money/resources to make your own tortillas, but these will be some of the best tortillas you will have. You can make them as thick or as thin as you want, and they're certified picky-eater friendly. Growing up, I hated the smell, texture, and taste of store-bought tortillas, so I was averse to Mexican food in general. After making my own tortillas in Guatemala with some incredible friends, I was able to turn one of my most disliked cuisines into one of my favorites.

Ingredients

• 5 Cups Flour or Corn flour

• ~6 Tbs Lard (or vegetable oil for a vegetarian alternative)

• ~2 Tsp Salt

• 3 Tbsp Baking Powder

• ~1 1/2 Cups Lukewarm Water

Step By Step

1. Mix everything together in a bowl until a rough dough ball forms.

2. Knead until a smooth consistency. This shouldn’t be too terribly difficult as one of the main ingredients is lard, which will make everything nice and smooth.

3. Divide into small balls, and press with a tortilla press. If you don’t have one, you can roll it out with a rolling pin or press with your hands. It could be very fun for each person to roll out their very own tortilla to their preferred thickness!

4. Bring out a pan (or griddle) on medium-high heat, and DO NOT OIL IT. Thankfully, there's plenty of fat content in the lard to ensure a nice texture, and you won’t end up with a soggy tortilla.

5. Once the pan is HOT (in a way that you can feel the heat if you can hover your hand over it), place a tortilla down for a few seconds. You want it to get those iconic tortilla markings on both sides, and that is achieved with high heat and no oil. You might even see the bubbles expand in the tortilla!

6. Flip over once it has nice markings (roughly 15-30 seconds in is my guesstimate), and do the same with the other side.

7. Have a plate ready for your lovely tortillas as they finish! Or multiple plates, if each person made their own tortilla specifically.

"It’s a wonderful way for families to get involvedmorein the process."

BurgerBackyardBar

Cuisine: All American

Great for: Summer BBQs, Vacation meals, Bonfire nights, Group cooking

Tags: Grill, Lunch, Dinner, Affordable, G10

It could just be my experience, but to me, the quintessential dad-culture is grilling burgers in a backyard with tongs, hot dogs, cheap buns, and summer. I don’t know what influenced me to pursue grilling as my first stop in the culinary journey, but I felt I had something to prove to myself and others that grilling could be for anyone. As this is the last recipe in the book, and as grilling burgers doesn’t need a lot of instruction, I don’t feel bad about digging a little bit deeper into this.

There is a lot to think about when grilling a burger. What is the percentage of meat to fat in the beef? Do you use a wet marinade, salt and pepper, or some other dry rub? How does anyone actually know how to get a perfect medium rare when the heat of a grill can be changed by external forces? When I first started cooking, I had so much to learn that fixated on trying to impress people with the unexpected, like the fact that I knew how to operate a grill. I thought the idea of a young girl cooking burgers was especially novel because it surprised people, but that idea only took me so far. My goal here might be to disenchant you a bit with this notion, or, better yet, get you to reconsider your reasons for cooking in the first place. Togetherness is more important than impressions.

In trying different techniques, I learned that grilling isn’t the best way to cook a burger with texture and taste in mind. I learned that it is actually through a high-heat pan (like a cast iron or stainless steel) that would get the best combination. The downside to this is a very smoky indoor kitchen, little room to work with, and very impatient guests who couldn’t get their burgers all at the same time. I would argue that the memories you get by grilling with people outside are much more important than perfecting the technique. Yes, inside can get you beyond restaurant quality and style, but learning to cook decent burgers outside with friends can be a much better experience for you and them in the long run, which is what this book is all about. You can make your own quality buns, toast them til golden, and find the perfect sauces another time—now is about people.

Ingredients

• 4 oz Ground Beef per serving (You can also use a portabello mushroom for your veggiefocused friends!)

• Salt and Pepper

• Condiments

◊ Ketchup

◊ Mustard

◊ BBQ

◊ Mayo

• Buns of Any Quality

• Sliced Cheeses (a variety helps, but can’t go wrong with the plastic-lookin’ stuff from the store)

• Onions

• Lettuce

• Pickles

Divvy it Up!

Here are some ways to work on a Backyard Burger Bar with friends:

Don’t have a backyard? Find a friend who does (and will let you use it).

• You can always fancy the burgers up if you please. While you are manning the grill, have a friend cook some bacon and eggs as toppers! While you're cooking, have your friends set up the burger toppings! Make them chop those onions so you don’t have to.

Step By Step

1. Take your ground beef and divvy it up into patties. If the patties are already formed, you can skip this step.

2. Liberally salt and pepper the patties all over.

3. Heat your grill til very hot, following the directions of the manufacturer (don’t put propane in a charcoal grill please). This will most likely be more than 400 degrees.

4. Place the patties on the grill with a spatula and hear the sizzle. You will want to leave them 2-3 minutes to reach a medium rare, or you could just do it til it “looks about right”. I don’t know what that means, but most middle-aged men do.

5. When you go to flip over, place the desired cheese of the recipient on the burger so it can melt, and leave it for another 2-3 minutes. You can also close the lid on the grill for it to melt better, but you can potentially overcook your burgers that way. I think it's worth the risk.

6. Place the burgers on a platter or dinner plate, and have each person take one and make their own burger with the toppings listed.

7. Enjoy your hard-earned burger, and enjoy even more the company you have to eat it with.

"Learning to cook decent burgers outside with friends can be a much better experience for you and them in the long run"

"Now is about people."

A Final Send Off

The goal of these recipes is simple: to make good food that brings people together.

Cooking for others doesn’t have to be a daunting task, and cooking WITH others can be one of the most rewarding culinary experiences. With all the different purposes food has out there (nutrition and fuel, enjoyment, medicinal, or just a means to an end), I’ve found that the best quality of food is its intrinsic ability to bring people together in a way that is otherwise so difficult. Eating with others builds trust, relationships, cooperation skills, and survival skills. I would argue that the best survival skill that you can learn is being in a community with others.

With how food has evolved over all of human history, the ingredient that never changes is people. You will find food at weddings, parties, and churches. Going to get food is a fun activity to do with friends or as a first date. Food captures culture, history, and perspective in a small package, and it builds many bridges worth crossing.

Sarah Cook is an artist, photographer, and at-home cook focused on serving her community. She invites you to join her through her cookbook "The Communal Table" which is focused on the art of communal eating. Beyond delicious recipes, Sarah emphasizes the transformative power of sharing meals within the community.

Through a blend of simplicity and heartfelt connection, Sarah's cookbook serves as a guide to incorporating communal eating into everyday life, especially through her instructions to incorporate others in the process. Join her on this culinary journey, where the true richness lies not just in the flavors of the food but in the bonds created around the Communal Table.