Javins & Young Family Cookbook

This dish is in the spirit of Chinese American takeout: umami, sweet, sour, and noodles wreathed in a glow of garlic oil. This is a Kylie original, riffing off the NYT Cooking’s Sweet & Sour Eggplant. Our version knows no national bounds – Japanese Udon, Chinese black vinegar, Holy Basil and Sawtooth coriander from Thailand, Gochugaru from Korea combine to make quintessentially American food.

Savory, warm, homey. This is a fall classic in the Della household. We make it at least once ever year, and relish the results all week. Beware, making this recipe is an all afternoon affair, so set aside enough time to enjoy cooking this.

The most delicious (and for the Javins-Della household, traditional) stuffing you could want for Thanksgiving or Christmas! This isn’t an ‘in the bird stuffing,’ as we’ve never cooked a Thanksgiving turkey at the Javins-Young household (at least within my memory). Instead, our family staples are Sweet Potato and Cranberry Quiche, Green Bean Casserole, and melt in your mouth Brussel Sprouts (all of which still need to be added to this cook book). This stuffing is a surprising addition–in that it contains meat–but a very necessary one, given my somewhat inhuman love of good stuffing. » Read this recipe «

This delicious Thai & Chinese inspired pizza is spicy and oh so good… » Read this recipe «

Here is the dough, toppings are are whatever… » Read this recipe «