Recipes to Bring the World to Your Home

Photograph by Johnny Autry

Pasta Carbonara
(Serves 6)

Something with Italian flair

Ingredients

Be sure to have all ingredients prepped and ready to go, as the pasta mixture cooks fast, and you'll have to stir constant­ly. Cook pasta per package directions and set aside. In a bowl, mix eggs with light cream and set aside. In a large frying pan over medium heat, sauté bacon for about 5 minutes, then add in all veggies and cook until soft. Add cooked pasta to veggies and bacon and mix well. Add half of the Parmesan to pasta mixture and stir until cheese is melted. Reduce heat to low. Add egg-and-cream mixture to pasta, stir­ring constantly so that eggs don’t scramble. Add remaining Parme­san, and cover for 3 to 4 minutes, or until all the cheese is melted.

 

Enchilada Casserole
(Serves 4–6)

Something with Mexican flair

Ingredients

Preheat the oven to 350 degrees. Cover the bottom of a 9-by-9-inch glass baking dish with a thin layer of enchilada sauce. Top the sauce with a layer of corn tortillas. Top tortillas with half of the ground meat. Cover meat with a layer of cheese. Repeat layers. Bake for about half an hour, or until cheese and sauce bubble. Serve with corn chips, sour cream and guacamole.

 

Irish Sunday Roast
(Serves 4–6)

Something with Irish flair

Ingredients

Preheat the oven to 300 degrees. In a large, oven-safe Dutch oven, cook bacon over medium heat until crisp, about 5 minutes. Remove bacon and drain on paper towels, leaving grease in pot. Add sausages to pot and cook until golden brown on each side. (You don’t need to cook them all the way through.) Remove sausages and slice. Reduce heat to low and add in flour. Cook for 2 minutes, whisking constantly. Remove pot from heat and whisk in Guinness. Add half of the potatoes to pot, followed by half of the bacon, sausage, onions, garlic and parsley, plus one bay leaf, and season with salt and pepper. Repeat with the remaining ingredi­ents to make one more layer. Pour broth over the top, and cover with a tight-fitting lid. Bake for 2 to 5 hours.

 

Photo Credits: Johnny Autry; Food and prop stylist Charlotte Autry; food stylist: Sydney Taylor