My dear Clark,

To the world, you’re Superman, but, to me, you’ll always be that bright-eyed, lovable little scamp who went from running around the farm to flying around Smallville before Jonathan and I knew it. As your mother, I have a responsibility that I take very seriously, and that’s to keep you grounded (yes, pun intended, moms can make jokes, too). No matter how many times you save the world, with that heat vision or super-breath of yours, I’m here to remind you that your greatest superpower is your ability to bring people together. Over the years, you have managed to build yourself quite a large and, let’s say, unique extended family. So I thought it was the perfect time to pass on one of our family traditions: gathering recipes from friends and relatives for our children to take with them when they’re grown.

Which brings me to this little cookbook you currently hold in your hands. The idea is to bring a little taste of home with you wherever you go. Of course, I had to get a little creative because you’ve made a home for yourself in our small town, in the big city, and in galaxies I could never imagine. I wanted this collection to capture your stories, your adventures. Naturally, I’ve made a few copies since I don’t see you flying this book back and forth to the Fortress of Solitude. I just hope that wherever you’re reading this, it reminds you of how far you’ve come, from your early days fighting that dreadful group of thugs, Intergang, or that curious little Mr. Mxyxz… Mxzzyyz. Sorry, Kelex says it’s spelled Mr. Mxyzptlk.

You see, I’ve been putting this book together since before you and I sewed together your first cape and red boots. But as your adventures have reached well beyond Kent Farms, I knew I needed a little help finishing this project. So, I asked Lois to borrow Kelex, your thoughtful Kryptonian caretaker droid. He’s been an enthusiastic source of support as “a loyal custodian of the bloodline of the house of El.” Or so he likes to remind me.

Yes, Kelex here has helped me organize my thoughts and even transcribed some of these pages, making these decades of memories more presentable. He also helped me get in touch with some of your more elusive friends—who have also volunteered a recipe or two. We’ve put this together as a gift to you, Lois, my grandson Jonathan, Kara, Conner, and the rest of our extended family. I hope you like it.

Love,

Ma Kent

P.S. Your father and I get a kick out of the fact that the Man of Steel is our boy with an iron stomach. I did adjust some of these less terrestrial recipes, so you don’t have to fly too far for ingredients and can share them with guests more accustomed to earthly flavors.

Chapter One Smallville

There’s no better place to start than at our beginning. I like to think that Jor-El and Lara were trusting your father and me to raise you right when they sent you our way. That they knew Smallville was more than a town. It was a home. It is where you grew from that boy who cried the first time you skinned your knee to the young man who could fly clear across the county and back in seconds flat… and finished his chores so quickly that your father and I sometimes made messes just to give you a challenge. I hope some of these recipes take you back to our simpler time before you had the literal weight of the world on your shoulders.

Martha Kent’s Waffles

I figured I was onto something with these waffles because your friend Pete Ross would just “happen” to stop by on Saturdays, when he knew I’d be fixing to make them for you and Pa. I didn’t mind those “unexpected” visits at all. That Pete kept coming all the way through high school told me he’d be a true friend and lifelong friend to you… or that he really liked my waffles. I’ll let you be the judge, but he is the one who recommended I include this recipe.

Yield: 4 waffles per batch, approximately 12 total | V

WAFFLE MIX:

3 cups all-purpose flour

¾ cup malted milk powder

2 tablespoons sugar

1 ½ tablespoons baking powder

1 ½ teaspoons baking soda

1 teaspoon kosher salt

BLUEBERRY COMPOTE:

1 cup frozen wild blueberries

½ cup sugar

Juice from 1 lemon

¼ cup water

WAFFLES:

¾ cup water

1 egg

2 tablespoons salted butter, melted

1 teaspoon vanilla extract

1 ½ cups Waffle Mix

SPECIAL TOOL:

Waffle maker

TO MAKE THE WAFFLE MIX: In a large bowl, combine the flour, milk powder, sugar, baking powder, baking soda, and salt. Whisk until there are no lumps and everything is evenly combined. Store in an airtight container for up to 1 month.

TO MAKE THE BLUEBERRY COMPOTE: In a medium saucepan over medium heat, combine the blueberries, sugar, lemon juice, and water and cook until the sugar is dissolved. Bring to a boil, decrease to a simmer, and cook for 10 to 15 minutes or until the syrup is thick enough to coat the back of the spoon. Remove from the heat and allow to cool while making the waffles.

TO MAKE THE WAFFLES: In a large bowl, combine the water, egg, melted butter, and vanilla. Stir until the egg is well mixed. Add the waffle mix and stir until the batter just comes together.

Cook the waffles according to your waffle maker’s instructions.

Serve immediately with blueberry compote or keep warm in a 200°F oven.

STEAK AND EGGS AS TRANSCRIBED BY KELEX

Yield: 4 servings | GF*

MARTHA: I always knew that if we fed you a hale and hearty diet, it would give you the strength you needed to grow big and strong. And I figured this steak and egg combo for breakfast was a great place to start. The fact that my ten-year-old son was lifting the family tractor up with one hand just proved I was right.

KELEX:  The optimal combination of proteins and amino acids for a Kryptonian youth are…

MARTHA: Thank you, dear, but let’s just let Clark be the proof in the pudding for this one.

STEAK MARINADE:

1 cup cold-brewed coffee

2 tablespoons Worcestershire sauce

1 tablespoon cocoa powder

½ teaspoon smoked paprika

½ teaspoon red pepper flakes

1 teaspoon salt

Freshly ground black pepper

2 pounds thin-cut steak, such as eye of round

1 teaspoon vegetable oil

ROASTED POTATOES:

1 teaspoon salt, divided

2 pounds mini gold potatoes

2 tablespoons olive oil

Freshly ground black pepper

FOR SERVING:

8 eggs, cooked to order

SPECIAL TOOL:

Flat griddle or cast-iron pan

Pastry or basting brush

TO MARINATE THE STEAK: In a large airtight container, combine the coffee, Worcestershire, cocoa powder, paprika, red pepper flakes, salt, and black pepper to taste. Stir until evenly combined. Add the steak to the marinade, turning to coat both sides. Refrigerate and marinate for at least 4 hours or up to 8.

TO MAKE THE POTATOES: Fill a large bowl about halfway with cool water and stir in ½ teaspoon of the salt. Quarter the potatoes, adding each one to the bowl as you cut it and making sure there is enough water to cover the potatoes. Allow to soak for 30 minutes. Drain well and leave to dry for at least 1 hour before roasting.

Fifteen minutes before roasting, place two rimmed baking sheets inside the cool oven and preheat them within the oven to 400°F.

Add the drained potatoes to a large mixing bowl with the olive oil and remaining ½ teaspoon salt. Add black pepper to taste and mix thoroughly. Carefully place the potatoes in a single layer, dividing them between the two baking sheets. Roast for 15 to 20 minutes or until fork-tender and golden brown. Shake the pans halfway through roasting. The potatoes can rest in the oven to stay warm if needed, just shut the oven off.

TO COOK THE STEAKS: Place a griddle or cast-iron pan over medium-high heat and add the vegetable oil. Use a pastry or basting brush to spread the oil evenly across the griddle. Cook the steaks in a single layer for 1 to 2 minutes per side or until starting to brown around the edges. Have a large serving plate or baking sheet standing by with a piece of foil for tenting. As the steaks finish, place them on the serving plate and tent them with the foil to rest.

Once all the steaks are cooked, make the eggs to order. Serve as they are ready, plating 2 eggs with a serving of steak and a quarter of the potatoes.

NOTE: Substitute a gluten-free version for traditional Worcestershire sauce if you’d like the dish to be gluten-free.

Creamed Corn

Jonathan and I had to get pretty inventive when you discovered your super-speed. Especially when you started doing the work of about three grain combines and left us with more harvested corn than we knew what to do with. What we didn’t sell stayed with us, which left me to come up with quite a few corn dishes. That was definitely the year I fine-tuned this recipe.

Yield: 6 to 8 servings | V, GF

2 tablespoons olive oil

4 tablespoons salted butter

1 shallot, diced

3 green onions, thinly sliced

2 pounds fresh or frozen corn kernels (see Note)

One 7-ounce can fire-roasted whole green chiles (optional)

1 teaspoon salt

1 cup heavy whipping cream

Freshly ground black pepper

Add the olive oil and butter to a Dutch oven over medium heat. When the butter foams, add the shallot and white and light green parts of the green onion. Sauté 5 to 7 minutes or until the shallots are very tender. Add the corn and green chiles, if using, and continue to cook until the corn is fragrant and just beginning to brown, about 5 minutes longer. Add the salt and cream and continue to cook, stirring often, until most of the cream is absorbed, 7 to 10 minutes longer. Season with black pepper to taste. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.

NOTE: If you want to use fresh corn you will need about 12 ears of corn. To remove the kernels from the cob, place the shucked corn over a large bowl and use a sharp knife to cut the kernels away from the cob, reserving the corn liquid. Add both to the pot as directed above.

Corn Bread Muffins with Honey Butter

My mother was famous throughout the county for her Corn Bread Muffins and it broke my heart when I realized I had lost the index card her recipe was written on. It wasn’t until your superpowered peepers kicked in that we found it wedged behind the counter in the kitchen. I used to remind myself of this story, and how helpful your X-ray vision could be, every time you used it to sneak an early look at your birthday presents… or to help your father peek at his.

Yield: 12 muffins | V, GF*

MUFFINS:

1 ⅓ cups stone-ground cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 tablespoon brown sugar

1 teaspoon salt

One 15-ounce can whole kernel corn, including ½ cup corn liquid

2 eggs

¾ cup buttermilk

3 tablespoons unsalted butter, melted, plus more for greasing

HONEY BUTTER:

½ cup salted butter, softened

¼ cup honey

½ teaspoon vanilla extract

SPECIAL TOOLS:

12-cup muffin tin

Hand mixer (optional)

Offset spatula

Preheat the oven to 425°F and grease a 12-cup muffin tin generously with butter.

TO MAKE THE MUFFINS: In a large bowl, mix together the cornmeal, flour, baking powder, brown sugar, and salt. Drain the can of whole kernel corn and reserve ½ cup of the drained liquid. Set each aside. In a small bowl, whisk the eggs into the buttermilk, then add the butter and reserved corn liquid, whisking after each addition. Add the liquid mixture to the cornmeal mixture and stir to combine. Fold in the corn kernels.

Divide the batter among the muffin wells and bake for 15 to 18 minutes or until a cake tester comes out clean. If you plan to serve your muffins fresh from the oven, begin preparing the honey butter while they are baking.

TO MAKE THE HONEY BUTTER: In a medium bowl, combine the butter, honey, and vanilla. Use a fork to blend, or if a more whipped consistency is desired, beat with a hand mixer for 1 to 2 minutes. Serve immediately or store in an airtight container in the refrigerator. Bring to room temperature before serving.

When the muffins are done, allow the pan to cool on a wire rack for 5 minutes and then use an offset spatula to gently release the edges before turning the muffins out onto the wire rack. Serve warm with honey butter or allow to cool completely and store in an airtight container for up to 3 days.

NOTE: This recipe can be made gluten-free by replacing traditional all-purpose flower with a gluten-free version.

Coleslaw

The Smallville diner was your home away from home during your high school years. I’d pass by and see you with one eye on your homework, but knew you had your ears peeled for any trouble around town. Vicky, the waitress, used to bring you the house special coleslaw every day. I was able to pry this recipe from her. She only asked that when I share it with you, I remind you to double-check your work before you turn it in. She won’t be responsible for anything less than an A+ student (or reporter).

Yield: 8 servings | V, GF

COLESLAW BASE:

½ head green cabbage

½ head red cabbage

1 teaspoon salt

ADDITIONS (OPTIONAL):

1 cup shredded carrot

1 cup thinly sliced red onion

1 cup thinly sliced green onion

1 cup shredded broccoli

DRESSING:

½ cup sour cream

3 tablespoons apple cider vinegar

1 tablespoon honey

2 tablespoons buttermilk

½ teaspoon salt

½ teaspoon celery seeds

½ teaspoon mustard powder

Freshly ground black pepper

SPECIAL TOOL:

Food processor

TO MAKE THE COLESLAW BASE: Finely slice the green and red cabbage or shred it with the slicing blade of a food processor. Choose one or two of the optional additions and add them to a large bowl with the cabbage. Thoroughly mix it with the salt, massaging the mixture for about 1 minute. Set aside.

TO MAKE THE DRESSING: In a small bowl or measuring cup, whisk together the sour cream, apple cider vinegar, honey, and buttermilk. Add the salt, celery seeds, and mustard powder. Whisk until smooth and add black pepper to taste.

Pour the dressing over the cabbage and mix until it is thoroughly coated. The coleslaw can be served immediately but is best made a few hours or even a day ahead. Store in an airtight container in the refrigerator until serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Kent Family Mashed Potatoes

When I first left home, my mother gave me a cookbook just like this one. It included a variation on these mashed potatoes that I make for Kent family events. Your grandmother’s recipe included a note about how, in my eagerness to help as a child, I nearly burned myself on the stove. She warned me to keep watch in the kitchen, not knowing that I’d have a son who doesn’t even need a stove to boil the potatoes. She was right to warn me to keep an eye on you, though. You were always sneaking extra helpings before you finished the rest of your meal. Let this be a reminder that mothers are ALWAYS right…

Yield: 6 servings | V, GF

3 pounds gold potatoes

2 teaspoons salt

4 ounces cream cheese, softened

4 tablespoons salted butter, softened, plus more for baking (optional)

½ cup vegetable broth

½ teaspoon garlic powder

1 teaspoon onion powder

2 ½ teaspoons dried chives

Fill a large bowl about halfway full of water. Peel each potato and cut them into roughly 2-inch chunks, adding the pieces to the water as you go. When all the potatoes are peeled and chopped, drain and rinse in a colander and add to a large pot. Cover with enough cool water that you have 1 inch of water above the surface of the potatoes. Add the salt and place on the stove over medium-high heat. Bring to a boil, then decrease the heat slightly and simmer for 20 to 25 minutes or until the potatoes are fork-tender.

Drain the potatoes and place them back in the pot. Set the pot back on the hot burner with the heat off and gently mash, using a potato masher or large wooden spoon, until most of the steam has escaped. Add the cream cheese and butter, mashing and stirring until they are mostly melted and incorporated. Add the broth, garlic powder, onion powder, and chives, and continue to mash and stir until the desired consistency. Do not overwork.

These mashed potatoes can be served immediately. For an extra delicious alternative, transfer them to a casserole dish and dot with 2 tablespoons of butter cut into small pieces. Preheat the oven to 350°F and bake for 20 to 25 minutes until the mashed potatoes are golden brown and puffed.

NOTE: The mashed potatoes can also be prepared up to 2 days ahead of time and refrigerated before being baked. To bake cold from the refrigerator, cover the casserole dish with foil and bake for 30 to 40 minutes. Remove the foil, add the butter pieces, and bake as directed above, until golden brown.

Homemade Chicken Noodle Soup

As a child, you never—and I do mean never—got sick. That is, until the time when you were seven and Pa broke the blade of his snowplow on what he called a “weird green rock” that he brought it in to show us. You immediately went pale and I immediately went to the Kent family recipe for chicken soup. I know now that the soup was doing nothing to make you feel better, but you were sweet enough to pretend. And it felt good to be doing something to take care of you. Thank goodness we eventually figured out Jonathan had found a piece of Kryptonite that had stuck to your rocket and fallen off on the farm. That really did you some good.

Yield: 8 to 10 servings

3 pounds whole chicken (see Note)

1 bunch carrots (about 1 pound)

1 bunch celery (about 1 pound)

2 bay leaves

1 tablespoon black peppercorns

1 tablespoon kosher salt

1 yellow onion, quartered

8 to 12 cups cool water, to cover

12 ounces egg noodles

SPECIAL TOOL:

Fat separator

Preparing the chicken and stock can be done up to 2 days ahead, with both being stored separately in airtight containers in the refrigerator. Break down the chicken, separating the breasts, thighs, drumsticks, and wings, and place them in a large stockpot. Cut the green ends off the carrots, the part you’d usually throw out, and add them straight to the pot. Slice the rest of the carrots into ¼-inch coins and store covered in the refrigerator until needed. Pull the outer stalks from the celery bunch, 4 or 5, add them to the pot, and store the rest in the refrigerator until needed. Add the bay leaves, peppercorns, salt, onion, and water to cover. Bring the liquid to a boil over medium-high heat, then decrease to a simmer and simmer for 30 to 40 minutes or until the breast meat is cooked through: it should be white, opaque, and with clear juices. Remove the breasts to a rimmed baking sheet or cutting board and continue to simmer the remaining chicken and vegetables for 20 to 25 minutes longer, until the dark meat is cooked through. Remove the stockpot from the heat.

When the chicken is cool enough to handle, about 10 minutes, shred the meat, discarding the skin and bones. Store the meat in an airtight container in the refrigerator.

Use tongs or a slotted spoon to remove the vegetables from the stock, giving them a squeeze with your hands or pressing with the back of the spoon to release their juices and then discarding them. Strain the stock through a fat separator or skim the fat from the top before straining to remove the remaining solids. Return the stock to the pot.

Slice the remaining celery stalks, both hearts and leaves, and add them to the stock along with the sliced carrots. Bring the stock back to a boil, and then add the noodles. Cook according to package directions, between 9 and 11 minutes. Add the shredded chicken to the stock during the last 5 minutes of cooking the noodles.

NOTE: If you are in a rush, you can use the meat from a rotisserie chicken and 8 cups of chicken bone broth. Simmer the bone broth with the bay leaves and peppercorns for 15 minutes; check if additional salt is needed. Remove the bay leaves and peppercorns and proceed with the vegetables, noodles, and chicken.

Barbecue Chicken with Homemade Sauce

You and Lana Lang have been thick as thieves for as long as I can remember. So, I can’t say I was shocked that you eventually told her about what you can do. At least you waited until high school, which is longer than most Kent men can keep a secret (just watch your father try to plan a surprise for me. It’s sweet but hopeless). Lana, to her credit, realized we might be a bit nervous about the whole situation and brought over this barbecue chicken dish as a peace offering. She passed along this recipe in case you ever run into a situation where you need to smooth things over with a hot meal.

Yield: 6 to 8 servings and about 3 cups of sauce | GF

CHICKEN BRINE:

4 cups boiling water

2 cups kosher salt

4 cups ice

1 tablespoon black peppercorn, slightly crushed with the back of a knife

1 Guajillo chile, torn into small pieces

Juice of 1 lemon, preferably Meyer

5 pounds bone-in, skin-on chicken pieces (see Note)

BARBECUE SAUCE:

1 tablespoon olive oil

4 cloves garlic, minced

2 Guajillo chiles, torn into small pieces

½ cup apple cider vinegar

One 29-ounce can tomato sauce

1 teaspoon smoked paprika

1 teaspoon ground mustard

¼ cup molasses

2 tablespoons honey

SPECIAL TOOLS:

Immersion blender or blender

Basting brush

TO BRINE THE CHICKEN: Place the boiling water in a larger, heatproof bowl. Add the salt and stir to dissolve. When most of the salt is dissolved, add the ice to create 1 gallon (16 cups) of temperate salt water. Stir to dissolve any remaining salt. Add the peppercorns, chile pieces, and lemon juice. The brine should now be completely cool. In a large airtight container, combine the brine with the chicken, making sure the poultry pieces are completely submerged. Set in the refrigerator for 4 to 6 hours.

TO MAKE THE BARBECUE SAUCE: Heat the oil in a medium saucepan over medium heat, add the garlic, and sauté until just beginning to soften and become fragrant, about 1 minute. Add the chiles and sauté for 1 minute longer. Add the apple cider vinegar and simmer for 5 to 7 minutes or until the chiles begin to soften. Add the tomato sauce, paprika, ground mustard, molasses, and honey. Stir to combine and bring to a simmer. Cook, stirring frequently, until the mixture thickens, 7 to 10 minutes. Remove from the heat and use an immersion blender to purée until completely smooth. Use immediately or allow to cool to room temperature before storing in an airtight container for up to 5 days, keeping in mind that tomato products can stain plastic containers. If you don’t have an immersion blender, allow the sauce to cool to room temperature first, then purée in a blender.

TO COOK THE CHICKEN: Cover a large, rimmed baking sheet with foil. Remove the chicken pieces from the brine, pat them dry, discarding any brine solids, and place the chicken on the tray. Refrigerate, uncovered, until ready to grill.

Preheat the grill to between 375°F and 400°F. Have a small bowl with 1 cup of the sauce and a basting brush standing by. Grill the chicken until it reaches an internal tempeture of 140°, then brush both sides of each piece of chicken with the sauce during the last 15 minutes of cooking. Grill until the internal temperature reaches 165°F. Serve with extra sauce that has NOT been used for basting.

NOTE: If you would prefer to use boneless, skinless chicken pieces, decrease your cooking times accordingly.

Tomato Bean Soup

As a grown man capable of outrunning thunderbolts, it might have you laughing to remember a time when lightning on a stormy night would send you hiding under the covers. But what I remember is that I could coax you out from under your covers on nights like that with this tomato bean soup from the General Store. I asked the owner for the recipe, so you and Lois have it available if my grandson is similarly inclined…

Yield: 6 servings | V, V+*, GF*

Two 28-ounce cans whole tomatoes

1 tablespoon olive oil

1 tablespoon kosher salt, plus more as needed

1 teaspoon curry powder

½ teaspoon ground coriander

½ teaspoon smoked paprika

3 cloves garlic, minced

2 cups vegetable broth

One 15-ounce can red kidney beans, drained

One 15-ounce can cannellini beans, with liquid

2 cups fresh green beans, cut into thirds

FOR SERVING (OPTIONAL):

Soup crackers

Toasted bread

Grilled cheese

Drain the tomatoes from the can, reserving the liquid. In a large Dutch oven over medium-high heat, add the tomatoes, olive oil, salt, curry powder, coriander, smoked paprika, and garlic. Cook, stirring occasionally to break up the tomatoes, until most of the liquid has evaporated and the mixture is fragrant and jammy, about 10 minutes.

Add the reserved tomato juice, vegetable broth, drained kidney beans, and cannellini beans with the liquid from the can. Stir to combine and bring to a simmer. Cover and simmer for 20 minutes.

Add the green beans and simmer for 10 to 12 minutes longer or until the green beans are just tender.

Serve immediately with toasted bread, if desired.

NOTE: If you’d like the recipe to remain gluten-free and vegan, but want to include the optional servings, substitute gluten-free and vegan soup crackers, toasted bread, or vegan grilled cheese.

Dipped Ice Cream Cones

The Smallville County Fair was and is the highlight of the season. Mainly because it’s the best time to get this Dipped Ice Cream. You were obsessed with the shells. They could have been magic from the way you’d talk about them. Then came the year that twister appeared out of nowhere. I’d seen you use your powers on the farm, but going toe to toe with a tornado was something different. The twister wrecked the fair, but you kept everyone safe. I know it’s been years since you’ve attended our rebuilt fair, but I was able to get this recipe as a reminder of the moment you came into your own.

Yield: 6 servings | V, GF*

1 cup semisweet chocolate melting wafers

¼ cup coconut oil, measured while solid

2 teaspoons vanilla extract

6 scoops ice cream

6 ice cream cones

In a microwave-safe measuring cup or bowl, combine the chocolate and coconut oil. Microwave in 30-second increments, stirring in between, for 1 minute. Stir until completely smooth, add the vanilla, and stir again. Allow to cool for at least 15 minutes before using. You can also store the mixture in an airtight container at room temperature for up to 1 hour or in the refrigerator for up to 1 week.

When ready to serve, scoop the ice cream onto the cones, working to order. Hold the cone at a slight angle over the chocolate sauce and use a spoon to ladle the sauce over the ice cream. Spin the cone as you apply the sauce. Allow the excess chocolate to drip off, serve the cone, and repeat.

Variation: The chocolate sauce can also be enjoyed poured over ice cream in bowls.

NOTE: Opt for the gluten-free ice cream scoops and cones if you’d like the recipe, as a whole, to remain gluten-free.

Apple Pie

Of all the pies I’ve made, this recipe means the most to me, since it helped me protect your secret at Tom Harold’s annual Smallville barbecue. You were eight years old, playing a game of soft pitch baseball with Tom’s son, when you sent a baseball flying across the county line into Granville. It’s a good thing we brought two of my famous apple pies to the barbecue. Pa rustled you away from the game in a hurry while I distracted folks from the reverberation with an impromptu pie-tasting contest. One of MANY close calls, but it sure had a tasty ending.

Yield: 8 servings | V

CRUST:

1 ¼ all-purpose flour

½ teaspoon kosher salt

1 ½ teaspoons powdered sugar

4 tablespoons unsalted butter, very cold

2 tablespoons vegetable shortening, very cold

¼ cup ice water

FILLING:

2 tablespoons apple cider vinegar

½ cup dark brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

3 Granny Smith apples or other tart green apple

3 Fuji, Honeycrisp, Pink Lady, or other red apple

3 tablespoons all-purpose flour

CRUMBLE TOPPING:

1 cup all-purpose flour

1 cup dark brown sugar

½ cup rolled oats

½ cup salted butter, melted

FOR SERVING (OPTIONAL):

Whipped cream

Ice cream

SPECIAL TOOL:

Pastry cutter

TO MAKE THE CRUST: In a large mixing bowl, combine the flour, salt, and powdered sugar. Cut the butter and shortening into tablespoon-size pieces and add them to the flour mixture. Use a pastry cutter or two butter knives to cut the butter and shortening into the flour, until all the pieces are pea sized.

Add the ice water a little at a time, using the pastry cutter to work it in, until the dough just holds together. A bit of loose flour is okay. Turn the mixture out onto a lightly floured surface and form into a ball. Roll out until your dough is ⅛-inch thick and large enough to fit your pie dish with a little overhang. Fit it into the pie plate and trim the excess, keeping about ½ inch of overhang. Fold this excess dough under itself to create a rim and crimp as desired. Refrigerate while preparing the apples.

Preheat the oven to 425°F.

TO MAKE THE FILLING: In a large bowl, add the apple cider vinegar, brown sugar, cinnamon, and ginger, stirring to thoroughly combine. Peel, core, and thinly slice each apple, adding it to the bowl as you go. After each apple is added, give the mixture a stir to make sure all the apples are coated in the syrup. Once all the apples have been sliced and coated, add the flour, stir to coat the apples, and set them aside while you make the topping.

TO MAKE THE CRUMBLE TOPPING: In a medium bowl, mix together the flour, brown sugar, and oats. Pour the melted butter over the mixture and mix with a fork until all the butter is absorbed and the mixture is crumbly, 1 to 2 minutes.

Remove the crust from the refrigerator and fill with the apples and their syrup. Give the pie pan a gentle shake and use a wooden spoon to help settle the apple slices in the pan. Cover with the crumble topping and bake for 20 minutes. Lower the oven temperature to 350°F, cover the center of the pie with foil, and bake until the apples are fork-tender and juices are bubbling, 35 to 40 minutes longer. Allow to cool on a wire rack for at least 20 minutes before slicing and serving.

Serve with whipped cream or ice cream, if desired. Leftover pie can be stored in an airtight container for up to 3 days.

Hot Chocolate

I realize in hindsight that the hot cocoa I packed in your thermos for those camping trips with Pa was more for the taste than for keeping you warm. Thank you for indulging your mother’s need to feel like she was looking out for you, instead of the other way around.

Yield: 1 serving | V, GF

HOT CHOCOLATE:

1 ½ cups milk, preferred type

3 tablespoons Chocolate Syrup

1 ½ teaspoons vanilla extract

WHIPPED CREAM:

½ cup heavy whipping cream

1 tablespoon powdered sugar

TOPPINGS (OPTIONAL):

Marshmallows

Crushed peppermint

Candy canes

Cinnamon

Nutmeg

SPECIAL TOOL:

Whipped cream dispenser or hand mixer

Heatproof glass or mug

TO MAKE THE HOT CHOCOLATE: In a small saucepan over medium heat, combine the milk, chocolate syrup, and vanilla. Cook, stirring continuously, until the chocolate is completely incorporated and the milk begins to steam, 3 to 4 minutes.

TO MAKE THE WHIPPED CREAM: Load a whipped cream dispenser with the whipping cream and powdered sugar or whisk with a hand mixer until stiff peaks form.

Pour the hot chocolate into a heatproof glass or mug and top with whipped cream. Sprinkle with additional toppings as desired.

Chocolate Syrup

Clark, I’m a bit of a completionist. So, I thought I’d include instructions for making your own chocolate syrup. You can use this with the Big Belly Strawberry Banana Shake, Infrared Mocha, and, of course, my Hot Chocolate.

Yield: about 2 cups | V, V+*, GF

1 cup water

1 ½ cups sugar

½ cup dark unsweetened cocoa powder

½ cup unsweetened cocoa powder

¼ teaspoon kosher salt

In a medium saucepan over medium heat, combine the water, sugar, cocoa powders, and salt. Whisk to combine and continue whisking while the mixture cooks and thickens. When the mixture begins to simmer, turn the heat down to medium-low and continue to cook until the syrup is completely smooth and thickened, 3 to 4 minutes. Remove from the heat and allow to cool for about 10 minutes before storing in an airtight container in the refrigerator. The refrigerated syrup can last for up to 3 weeks.

NOTE: This recipe can be made vegan if you use dairy-free cocoa powder and vegan sugar.

DINNER HAM AS TRANSCRIBED BY KELEX

Yield: 10 to 12 servings | GF

MARTHA: I think it’s time we both admit that you used your super-hearing to eavesdrop on me before holidays to find out if I was making my special maple-glazed ham. But you at least you always kept it a secret from your Pa, so he got to be surprised.

KELEX: I calculate the likelihood of the human, Jonathan Kent, anticipating earthling Dinner Ham, factoring in regional holiday calendars at…

MARTHA: Kelex, dear, we might need to revisit what kind of help I’m looking for with this book.

HAM:

One 6- to 8-pound fully cooked ham

20 to 30 whole cloves

GLAZE:

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon freshly ground black pepper

¼ cup apple juice

½ cup cherry preserves

½ cup maple syrup

2 tablespoons coarse Dijon mustard

SPECIAL TOOL:

Meat thermometer

Preheat the oven to 325°F. Have a roasting pan, large enough to place the ham cut side down, standing by.

TO PREPARE THE HAM: Make intersecting shallow cuts across the surface of the ham, about ¼ inch deep, creating a diamond pattern. Use the tip of a small knife to pierce the center of each diamond and insert a clove into it. Cover the ham with foil and bake for 10 minutes per pound. This should be approximately 60 to 80 minutes, or until the internal temperature is 140°F on a meat thermometer.

TO PREPARE THE GLAZE: While the ham is baking, set a small saucepan over medium heat and toast the cinnamon, ginger, and allspice for 1 to 2 minutes, stirring constantly, until fragrant. Add the black pepper, apple juice, cherry preserves, maple syrup, and mustard. Stir to thoroughly combine. Raise the heat to medium-high, bring the glaze to a low boil, and cook for 1 minute. Remove from the heat and set aside.

During the last 45 minutes of baking, pull the ham from the oven; remove the foil and reserve. Baste the ham with about a third of the glaze and return to the oven. Repeat twice more, with 15 minutes between bastings. When the ham is done, remove it from the oven, tent it with foil, and allow it to rest for 15 to 20 minutes before slicing. Serve immediately with Kent Family Mashed Potatoes, Creamed Corn, and/or Coleslaw.

Hot Apple Cider

You were always the most helpful eight-year-old around the farm. Yes, you were also the only eight-year-old around the farm as strong as a ’74 Buick. And yes, you seemed especially eager to help during harvest time. I have a sneaking suspicion that your enthusiasm was less about helping Pa load his truck for market and more about the chance to sample some of Mr. Palmer’s hot apple cider. I can’t say I blame you. And your hard work is still remembered fondly. I was able to get this recipe from Mrs. Palmer when I told her it was for you.

Yield: 32 ounces, about 4 servings | V, V+, GF

1 quart apple juice

1 whole star anise

1 teaspoon dried orange peel

1 teaspoon whole cloves

1 cinnamon stick, plus more for garnishing (optional)

2 sprigs fresh thyme

1 teaspoon vanilla paste

Candied or fresh orange slices for garnishing (optional)

SPECIAL TOOL:

Fine-mesh strainer

Add the apple juice to a medium saucepan over medium-high heat. Add the star anise, dried orange, cloves, cinnamon stick, thyme, and vanilla paste to the juice and stir to combine. Bring to a boil, then lower to a simmer and simmer for 20 minutes. Strain through a fine-mesh strainer into an airtight container. Serve immediately or refrigerate until needed. The cider can be reheated in a saucepan on the stove or in the microwave. Garnish with an orange slice or cinnamon stick, if desired.

Chapter Two Metropolis

I’m happiest when I’m able to watch the sun rise before a hard day’s work and then set over a wide-open field while sipping a cool drink from the porch. But I’m not the least bit surprised I raised a son who’d go off to the big city to become a reporter. I knew you’d be called to adventure someday. Metropolis is a big part of your life and I’m proud of that. The recipes here include a few from your colleagues at the Daily Planet, thanks to Lois. Kelex also helped with the research. And a few are dishes I got from restaurants and cafes when I was in town to celebrate “Superman Day,” which I know you observe privately. A nice bonus—now you can bring the taste of Metropolis with you wherever you go… in case you’d like to fly home a bit more often to watch the sun rise and set with your parents. (Wink!)

Daily Cream Donuts

It’s not often that a newspaper gets its own signature donut. But I suppose not all papers mean as much to a city as the Daily Planet does to Metropolis. When the Metropolis Chamber of Commerce held an open competition to find the best Daily Planet–themed dessert, this dish won in a landslide. And from what you told me, these became extremely popular around the newsroom. I went “straight to the source” with this recipe, pulling it from the Planet’s cooking section.

Yield: 10 donuts | V

PASTRY CREAM FILLING:

⅓ cup granulated sugar

2 tablespoons all-purpose flour

2 tablespoons cornstarch

4 egg yolks

1 ¼ cups milk

½ teaspoon vanilla paste

DOUGH:

¾ cup whole milk

3 tablespoons unsalted butter

3 ¼ cups all-purpose flour, divided

⅓ cup granulated sugar

½ teaspoon kosher salt

2 ½ teaspoons quick-rise yeast

2 large eggs

1 teaspoon vanilla paste

2 quarts canola or peanut oil for brushing and deep-frying

CHOCOLATE GLAZE:

3 tablespoons unsalted butter, melted

1 ¼ cups powdered sugar

¼ cup bittersweet chocolate chips, melted

4 to 6 tablespoons hot water, plus more as needed

VANILLA GLAZE:

6 tablespoons unsalted butter, melted

2 ½ cups powdered sugar

1 teaspoon vanilla extract

5 tablespoons hot water, plus more as needed

SPECIAL TOOLS:

Hand mixer

Instant-read thermometer

Stand mixer with the paddle attachment

3-inch round biscuit cutter

Deep fryer or Dutch oven

Deep-frying thermometer

Pastry bag fitted with a large writing tip

TO MAKE THE PASTRY CREAM FILLING: Add the granulated sugar, flour, cornstarch, and egg yolks to a large bowl. Whisk with a hand mixer on high speed until thick and pale, about 2 minutes. Set aside.

In a medium saucepan over medium-high heat, bring the milk to a simmer. Slowly pour about one-third of the milk into the egg mixture, whisking constantly. Return the egg mixture to the remaining milk in the pan and continue to cook over medium-low heat, whisking and scraping the bottom and edges of the pot to prevent burning. Once the mixture starts to bubble, cook for about 1 minute more until it thickens noticeably. Remove from the heat and stir in the vanilla paste. Transfer to an airtight container, pressing a piece of wax or parchment paper onto the surface, and refrigerate until needed. The pastry cream must be completely chilled before filling the donuts.

TO MAKE THE DOUGH: In a small saucepan over medium heat, combine the milk and butter and heat, stirring, until the butter has melted and the mixture is hot but not boiling (about 125°F on a thermometer). Remove from the heat.

Fit a stand mixer with the paddle attachment. In the mixing bowl, combine 2 ½ cups of the flour, granulated sugar, salt, and yeast and beat on low speed to mix. Add the hot milk mixture, increase the speed to medium, and beat until well blended. Add the eggs and vanilla paste and beat until fully incorporated, about 2 minutes. Add the remaining ¾ cup flour and beat until the dough is well blended and smooth, about 1 minute longer. The dough will not pull away from the sides of the bowl and will still be somewhat sticky.

Line a baking sheet with wax paper and brush the paper with oil. Fit a second baking sheet with a wire rack or line it with paper towels. On a generously floured work surface, roll out the dough into a circle 10 inches in diameter and ½ inch thick. Using a 3-inch round biscuit cutter, cut out as many donuts as possible. Transfer the donuts to the oiled paper. Gather up the donut scraps and repeat rolling and cutting. Cover the donuts with a clean kitchen towel and let rise until soft and puffy, about 30 minutes.

Pour oil to a depth of 2 inches into a deep fryer or Dutch oven and warm over medium-high heat until it reads between 320° and 325°F on a deep-frying thermometer. Carefully lower 1 or 2 donuts into the hot oil and fry until dark golden, about 1 ½ minutes. Turn the donuts over and fry until dark golden on the second side, about 1 minute longer. Transfer to the wire rack baking sheet. Repeat to fry the remaining donuts, allowing the oil to return to between 320° and 325°F between batches.

Once the donuts are cool, fill a pastry bag, fitted with a large writing tip, with the pastry cream. Use a chopstick to poke a hole in the side of each donut, sticking it in about halfway across. Fill each well with pastry cream until you see the center puff slightly.

TO MAKE THE CHOCOLATE GLAZE: Combine the butter, powdered sugar, and melted chocolate in a medium bowl, whisking until combined. Add the hot water until you have a glaze that is still thick but ribbons off the spoon. Glaze each donut by dipping the top into the glaze and letting the excess drip back into the bowl. Set on a baking sheet. When all the donuts have been glazed, let them set up for 10 minutes before moving on to the vanilla glaze.

TO MAKE THE VANILLA GLAZE: In a small bowl, mix together the butter, powdered sugar, and vanilla. Add the hot water until you have a glaze that is still thick but ribbons off the spoon. Place the vanilla glaze into a squeeze bottle with a fine tip or a pastry bag fitted with a small writing tip. Pipe the globe grid onto each donut. Allow to set for 10 minutes before serving.

The donuts are best served day of, but can be stored in an airtight container for up to 2 days.

Donut Breakfast Sandwich

According to Bibbo, Karl’s Pump & Brew was one of his go-to eateries when not dining at his own bar. It’s a former auto repair shop, that apparently kept the Brew… um, let’s say automotive feel, when they converted it into a restaurant. Bibbo took your Pa and me there for breakfast one day and I was so tickled by this inventive recipe that I had to learn to make it myself. The fact that Galaxy Communications eventually bought out Karl’s Pump & Brew and started selling this donut breakfast sandwich (at quite the mark-up!) is all the more reason to make them at home.

Yield: 5 sandwiches

MAPLE GLAZE:

¼ cup maple syrup

½ teaspoon salt

¼ teaspoon cayenne pepper

DONUTS:

½ recipe Daily Cream Donut dough

SANDWICHES:

5 sausage patties

5 slices cheddar cheese

5 eggs

SPECIAL TOOLS:

Deep fryer

Pastry brush

TO MAKE THE MAPLE GLAZE: In a small bowl, combine the maple syrup, salt, and cayenne pepper and mix thoroughly. Set aside.

TO MAKE THE DONUTS: Fry the Daily Cream Donut dough as described in the recipe. As the donuts come out of the fryer and are resting on the wire rack, use a pastry brush to glaze each side of the donut with the maple glaze. Let cool completely and then cut each donut in half as you would a bagel or English muffin.

TO MAKE THE SANDWICHES: In a large skillet over medium-high heat, fry the sausages until brown and warmed through, about 2 minutes per side. While browning the second side, melt a slice of cheese on each patty. Transfer the patties to a plate and cook the eggs sunny side up or over easy.

Place a sausage patty and an egg on the bottom of each donut. Add the tops and serve immediately.

The donuts are best eaten day of, but these can be stored glazed but without cutting or filling for up to 2 days before making sandwiches.

Perry’s Pastrami Sandwich

Perry White gave your father and me an impromptu tour of the Daily Planet the first time we came to visit. Hard to imagine a big deal, Editor-in-Chief type doing that for the parents of his newest reporter. He walked fast and talked fast and was very honest about the job’s long hours. He mentioned that he survived on sandwiches from a deli near the West River to keep him going. I got the recipes from the owner, just in case. I figure you may want to share it with him during one of your late-night crunches.

Yield: 4 servings

SAUERKRAUT:

2 cups store-bought sauerkraut

½ teaspoon caraway seeds

½ teaspoon celery seeds

¼ cup apple cider vinegar

SAUCE:

½ cup mayonnaise

3 tablespoons ketchup

1 tablespoon yellow mustard

2 tablespoons buttermilk

1 tablespoon dill relish

½ small white onion, finely diced

1 teaspoon Worcestershire sauce

½ teaspoon onion powder

SANDWICH:

8 slices dark or marble rye

1 pound pastrami

8 slices Swiss cheese

8 Quickie Pickles or your favorite (optional)

TO MAKE THE SAUERKRAUT: Drain the sauerkraut and reserve the liquid if you are making pickles. Put the drained sauerkraut in a medium bowl and combine it with the caraway seeds, celery seeds, and apple cider vinegar. Mix well and set aside.

TO MAKE THE SAUCE: In a small bowl or airtight container, add the mayonnaise, ketchup, mustard, buttermilk, and relish. Stir to combine. Add the onion, Worcestershire sauce, and onion powder and stir again to thoroughly combine. Refrigerate until ready to assemble the sandwiches.

TO MAKE THE SANDWICHES: Give all the bread slices a medium toast. Set 4 slices aside. Set the oven rack to the broil position and turn on the broiler.

Place the remaining 4 slices on a baking sheet. Spread each slice of bread with about 1 tablespoon of sauce, then stack a one-fourth of the meat onto each piece. Spread another tablespoon of sauce on top of the meat, then top with one-fourth of the sauerkraut and 2 slices of Swiss cheese. Repeat with the remaining sandwiches.

Place the baking sheet under the broiler and broil for about 1 minute or until the cheese is melted. Watch carefully. Top each sandwich with the second piece of bread and broil for 15 to 30 seconds longer to toast a bit more.

Remove the baking sheet from the oven. Cut each sandwich in half on an angle and serve immediately with 2 pickle spears on the side.

Quickie Pickles

Well, I just couldn’t help myself with this one! I know that Perry’s Pastrami Sandwich calls for pickles and I don’t like to do things halfway. Plus, I couldn’t help but think of all those quick changes you’ve made in phonebooths over the years to get out of a pickle quickly…

Yield: Approximately 24 spears | V, V+, GF

1 pound Persian cucumbers

½ teaspoon poppy seeds

½ teaspoon coriander seeds

½ teaspoon caraway seeds

1 bay leaf

½ teaspoon black peppercorns

¾ cup water

¼ cup apple cider vinegar

½ cup juice from drained sauerkraut

SPECIAL TOOL:

One 24-ounce sterilized mason jar

Rinse the cucumbers and quarter them. Stand the cucumber spears up in the jar, cramming in as many as possible.

In a medium saucepan over medium-high heat, toast the poppy seeds, coriander seeds, caraway seeds, bay leaf, and peppercorns for 2 to 3 minutes or until fragrant. Add the water, apple cider vinegar, and sauerkraut juice to the pan, stir to combine, and cook for 1 minute. Pour the liquid with the spices into the jar, filling enough to cover the cucumbers. A little more apple cider vinegar or water can be used to top off the jar. Seal the jar, allow to cool to room temperature, and then refrigerate. The pickles can be eaten after 1 hour but are best the next day. Store leftovers in the refrigerator for up to 2 weeks.

Original Red Hots

You took a lot of care in crafting what I refer to as “Metropolis Clark.” The hair, the slouch, the glasses, the awkwardness to your gait. I know it was all meant to protect your secret. But I think you took the disguise too far going into your first interview at the Daily Planet. You had a greasy souvenir from the Original Red Hots cart on your shirt! You got the job and I’m incredibly proud of you. But still… Short of throwing that shirt in this book to honor the occasion, I figured my best bet was to recreate the recipe. Oh, and if you want to really make a mess, I’ve included a Hein Sauce recipe, too.

Yield: 8 servings

1 cup Spicy Hein Sauce plus extra for serving

8 all-beef hot dogs, or dogs of choice

8 hot dog buns

2 cups shredded cheddar cheese mix

2 cups diced white onion

Mustard for serving (optional)

Spread the Hein sauce in a large baking dish and set aside. Grill the hot dogs until plump, 7 to 10 minutes. Toward the end of grilling the dogs, toast the buns.

Put the hot dogs in the sauce and shake to coat. Place each dog in a bun and top with about ¼ cup of cheese and ¼ cup of onions. Have extra sauce and mustard, if using, available. Or let guests dress their own.

“That’s a Wrap” Gyro

There’s something about James Bartholomew Olsen that I just like. It’s not just that he doubles as “Clark’s good friend” on staff at the Daily Planet, and “Superman’s Pal” to the public at large. It’s not that he’s spent time flying around with you in tiny little cities (and we’ll get back to that, you can be sure). It’s his self-appointed title that I find most impressive: the unofficial food truck guru of Metropolis. According to Jimmy, chasing Superman around town allowed him to map out the best food spots from the Galaxy Building to Park Ridge. When I told him about this project, he sent me this contribution from a Kips Bay food truck he loves. He also insisted I print the name exactly as is.

Yield: 6 servings

TZATZIKI (OR CAN BE STORE-BOUGHT):

2 English cucumbers

½ teaspoon salt

1 cup Greek yogurt

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 ½ teaspoons red wine vinegar

6 cloves garlic, minced

1 tablespoon chopped fresh dill

2 tablespoons chopped fresh mint

Freshly ground black pepper, to taste

GYRO:

1 pound ground lamb

1 pound ground beef

1 red onion, diced

2 teaspoons dried marjoram

1 teaspoon red pepper flakes

1 teaspoon dried rosemary

2 teaspoons dried oregano

½ teaspoon ground cumin

½ teaspoon ground sumac

2 teaspoons salt

Freshly ground black pepper

6 pita breads

FOR SERVING (OPTIONAL):

1 red onion, sliced

2 tomatoes, sliced

½ head iceberg lettuce, chopped

SPECIAL TOOLS:

Box grater

Fine-mesh strainer

Stand mixer fitted with a paddle attachment

Loaf pan

Meat thermometer

Heatproof container

TO MAKE THE TZATZIKI: Peel the cucumbers, slice in half lengthwise, and use a small spoon to scrape out the seeds. Using the largest holes on a box grater, shred the cucumbers into a medium bowl. Add the salt and stir to combine. Transfer the mixture to a fine-mesh strainer placed over a bowl, weight it down with a bowl or plate, and leave it to drain for 15 minutes. After 15 minutes, press the mixture with your hands to release any remaining liquid, discard the liquid, and add the cucumber back to the bowl. Add the yogurt, olive oil, lemon juice and zest, red wine vinegar, garlic, dill, and mint. Stir until combined. Add fresh black pepper to taste. This can be used right away but is best after resting in the refrigerator, in an airtight container, for at least 2 hours to let the flavors meld.

Preheat the oven to 350°F.

TO MAKE THE GYROS: In the bowl of a stand mixer fitted with the paddle attachment, add the lamb, beef, diced onion, marjoram, red pepper flakes, rosemary, oregano, cumin, sumac, salt, and pepper. Mix on low speed for 5 to 7 minutes until the mixture is completely emulsified. Transfer to a loaf pan and press down evenly. Bake for 1 hour or until the internal temperature reaches 160°F on a meat thermometer.

Remove from the oven and drain off the fat into a heatproof container. Allow the meat to cool completely. Once the meat is cool, slice into thin pieces. At this point you can make the wraps or refrigerate in an airtight container to use later. If refrigerating, cover the fat and refrigerate as well.

When you are ready to make the wraps, preheat the oven to 200°F.

Place a medium skillet over medium-high heat and toast each piece of pita until warmed through but not puffed. Keep warm in the oven. Add 2 teaspoons of the fat to the same pan and fry a few slices of the meat at a time. Add more fat as needed for every 3 to 5 pieces of meat.

Build each wrap by spreading tzatziki on each pita, adding 2 or 3 slices of meat, and topping with sliced red onion, tomatoes, and lettuce, if preferred.

Veggie Baked Ziti

At least one trendy bistro nestled in the heart of Metropolis Union Station owes more to Clark Kent than it does to Superman. That exposé you wrote about the restaurant fighting to stay in business, as Queensland Park transformed around it, kept them from going under. That, and your own weekly visits there to grab takeout. I know you don’t necessarily need the recipe, as they’ll keep you up to your armpits in ziti for as long as they’re around, but when I told them about this little book, they were tickled to be included.

Yield: 8 servings | V*, GF*

2 tablespoons olive oil

2 tablespoons salted butter

1 small onion, diced

4 cloves garlic, minced

12 ounces cremini mushrooms, sliced

1 pound ziti pasta noodles

6 cups vegetable broth

One 14.5-ounce can petite diced tomatoes

2 tablespoons balsamic vinegar

3 cups broccoli florets

4 ounces baby spinach

2 cups shredded mozzarella

1 cup grated Parmesan, plus more for serving

Red pepper flakes for serving (optional)

Preheat the oven to 350°F, making sure the racks leave enough room for the Dutch oven and its lid.

Add the olive oil and butter to a large Dutch oven over medium heat. When the butter begins to foam, add the onion and garlic. Sauté until the onions are translucent and beginning to brown, 3 to 5 minutes.

Add the mushrooms, stir to combine with the onion mixture, and sauté until well browned, 7 to 10 minutes. Add the pasta and stir to coat. Add the vegetable broth, increase the heat to medium-high, and bring to a simmer.

As soon as the broth begins to simmer, add the tomatoes with their liquid, balsamic vinegar, broccoli, and spinach and stir to combine. Bring back to a simmer and then remove from the heat and place in the oven. Bake for 15 minutes. Meanwhile, combine the mozzarella and Parmesan together in a medium bowl.

Remove from the oven and stir thoroughly to combine. Add half the cheese mixture and stir again. Sprinkle the remaining cheese mixture over the top and bake for 20 to 25 minutes longer, until the top is starting to brown. Let rest for 5 minutes before serving with red pepper flakes on the side, if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Leftovers can be reheated in the microwave or on the stovetop in a saucepan. If you are reheating on the stovetop, add a splash of vegetable broth and stir to combine.

NOTE: This recipe does not call for added salt because both the broth and the Parmesan will provide quite a bit. After stirring in half the cheese, check the seasoning and adjust to your liking. If you’d like to make this dish gluten free, substitute a gluten-free version for traditional ziti pasta noodles. To make this dish vegetarian, use a vegetarian Parmesan cheese.

Big Belly Burger

There was no Big Belly franchise in Smallville back when you and Jimmy first started meeting there after work at the Daily Planet. I didn’t get the appeal when you first told me about it. Then one finally opened in Kansas City, so Pa and I drove out there to see what the fuss was about. We were both pleasantly surprised! So, the least I can do is come up with a homemade version of their famous patty-and-cheese tower. Just my way of saying I was wrong. Don’t get used to it!

Yield: 4 burgers

SPECIAL SAUCE:

⅓ cup mayonnaise

⅓ cup sour cream

2 tablespoons yellow mustard

1 tablespoon ketchup

5 or 6 small pickles, diced

½ teaspoon smoked paprika

½ teaspoon onion powder

½ teaspoon garlic powder

BURGERS:

1 pound bacon

2 pounds ground beef

2 tablespoons vegetable oil

2 white or yellow medium onions, thinly sliced

Salt and freshly ground black pepper

8 slices cheddar or American cheese

4 burger buns

4 iceberg lettuce leaves

4 tomato slices (optional)

SPECIAL TOOL:

Flat griddle or cast-iron pan

TO MAKE THE SPECIAL SAUCE: Add the mayonnaise, sour cream, mustard, ketchup, diced pickles, paprika, onion powder, and garlic powder to an airtight container. Mix thoroughly to combine and refrigerate until needed.

Preheat the oven to 375°F. Line a rimmed baking sheet with foil.

TO MAKE THE BURGERS: Lay the bacon in a single layer on the prepared baking sheet and bake for 20 to 25 minutes or until crispy. Transfer to a paper towel–lined plate and set aside.

Divide the ground beef into 4-ounce portions and roll them into balls.

On a flat griddle or cast-iron pan, heat the vegetable oil over medium-high heat until just smoking. Place a ball of beef onto the griddle, then top with a handful of sliced onions. Press, using a grill press or metal spatula, into the griddle firmly until the burger is flattened, then sprinkle with salt and pepper. Cook for 3 to 5 minutes until a crust is formed and you can easily flip the burger without tearing it apart. Once the patty is flipped, top with a slice of cheese and cook just until the cheese is melted, 2 to 3 minutes longer. Transfer the burgers to a plate and repeat until all the meat is cooked. If you are not cooking to order, you can keep the burgers warm on a baking sheet in a 200°F oven.

Toast the buns on the griddle, if desired, and build each burger by spooning some sauce on the bottom bun, placing the lettuce leaves, if using, topping with one patty, 2 pieces of bacon, another patty, and a tomato slice, if using. Spread sauce on the top bun, place on top of the burger, and serve.

LEXMIX AS TRANSCRIBED BY KELEX

Yield: about 18 cups | V, GF*

MARTHA: Your grandmother used to say, “If you can’t say something nice, don’t say anything at all.” That’s why I try focus on positive things, like how you and Lex were such good friends as kids.

KELEX: Note for archival purposes that the implied “negative things” in this instance would likely include Mr. Luthor’s irrational hatred for Kal-El…

MARTHA: I try to think of him as a Captain of Industry, who was crucial to the revitalization of downtown Metropolis.

KELEX: For clarification of the record, can you confirm that this viewpoint does not extend to the assorted robots, death traps, and genetic weapons he develops from LexCorp Tower?

MARTHA: Quite right. Anyway, Lex used to bring this trail mix with him when he came to visit you on the farm. “Brain food,” he called it. I believe LexCorp manufactures and sells a version of this recipe, I wanted you to have the original, shared by a clever boy a long time ago.

Two 15-ounce cans chickpeas, drained and rinsed

3 cups high-protein/high-fiber grain cereal such as Kashi®

4 cups Wheat Chex®

4 cups Rice Chex®

1 cup walnuts, roughly chopped

1 ½ cups roasted, lightly salted, shelled pistachios

½ cup unsalted butter

¼ cup coconut oil

3 tablespoons coconut aminos

2 tablespoons honey

½ teaspoon salt

½ teaspoon curry powder

½ teaspoon ground ginger

¼ teaspoon ground cardamom

¼ teaspoon cayenne pepper

1 cup dried tangerines, chopped (see Note)

1 cup dried apricots, chopped

1 cup freeze-dried blueberries

Preheat the oven to 375°F.

Line a large rimmed baking sheet with paper towels and turn the rinsed chickpeas out onto it. Gently rub the chickpeas back and forth to dry and remove any loose skins. Remove the paper towels and loose skins and discard. Bake the chickpeas for 30 minutes, shaking the pan at least once during baking to ensure that they are crisping on all sides. Remove from the oven and set aside to cool. Lower the oven temperature to 250°F.

In a large bowl, add the protein cereal, Wheat Chex, Rice Chex, walnuts, and pistachios. Stir to combine and set aside.

In a medium saucepan over medium heat, add the butter, coconut oil, coconut aminos, and honey. Stir until the butter and coconut oil are completely melted. Add the salt, curry powder, ginger, cardamom, and cayenne pepper. Stir to combine, raise the heat to medium-high, bring to a simmer, and cook, stirring frequently, for 2 to 3 minutes.

Add the chickpeas and butter mixture to the cereal mixture and stir thoroughly, making sure the butter mixture coats everything. Divide the mixture between two baking sheets and shake out into an even layer. Set the large bowl aside for later use. Bake for 1 to 1 ½ hours or until the mixture is dry and toasted. Stir the mixture several times while baking.

Remove from the oven and carefully add the mix back to the large bowl. Add the tangerines, apricots, and blueberries. Stir thoroughly and allow to cool for 10 to 15 minutes, stirring occasionally.

NOTE: If dried tangerines aren’t available, double the apricots or replace with a dried fruit of choice. To make this dish gluten free, substitute gluten-free cereals of your choice.

Hein Sauce, Two Ways

I’ve been told the Original Red Hots and the Beef Bourguignon are not properly served without a side of ketchup. And that may all be well and good, but I prefer a more homemade touch to spice up any meal that’s going in this book. It took some trial and error and some elbow grease, but never let it be said that Martha Kent can’t whip up a homemade sauce to die for.

Yield: 5 cups | V, V+*, GF*

BASE:

One 29-ounce can tomato sauce

One 6-ounce can tomato paste

¼ cup Worcestershire sauce

2 tablespoons balsamic vinegar

2 teaspoons garlic powder

1 teaspoon salt

UMAMI SAUCE:

½ cup red wine

4 dried shiitake mushrooms, finely ground

2 teaspoons ground mustard

2 teaspoons cocoa powder

SPICY SAUCE:

½ cup apple cider vinegar

2 tablespoons honey

2 teaspoons red pepper flakes

2 teaspoons smoked paprika

TO MAKE THE BASE: In a medium saucepan over medium heat, combine the tomato sauce, tomato paste, Worcestershire, balsamic vinegar, garlic powder, and salt. Stir to combine and continue to cook, stirring often, until the mixture begins to bubble.

TO MAKE THE UMAMI SAUCE: Add the red wine, mushrooms, ground mustard, and cocoa powder to the base and turn the heat to low. Continue to cook for 15 to 20 minutes, stirring often to prevent bubbling over, until the mixture thickens.

TO MAKE THE SPICY SAUCE: Add the apple cider vinegar, honey, red pepper flakes, and paprika to the base and turn the heat to low. Continue to cook for 15 to 20 minutes, stirring often to prevent bubbling over, until the mixture thickens.

TO MAKE BOTH SAUCES: Make the base, cook until it begins to bubble, and split it in half into two separate sauce pans. Halve the umami and spicy ingredients and add them to each saucepan. Cook through as instructed above.

NOTE: This recipe can be made vegan and gluten free by swapping an alternative sweetener, such as agave or maple syrup, for the honey and using a vegan, gluten-free Worcestershire sauce.

Fine Dining Fashion: Wonton Crisps

I appreciate that you have such informed coworkers at the Daily Planet. Though I suppose it comes with the job description. The last time I visited Metropolis, Ron Troupe gave me a glowing recommendation for a restaurant named Dynasty. The meal itself was fabulous, but these wonton appetizers were a real crowd-pleaser. Next time you have Ron over for dinner, I bet he’ll be happy as a clam if you serve these. Just be sure to tell him the recipe comes with my thanks!

Yield: 24 pieces

DUMPLING SHELLS:

¼ cup melted coconut oil

24 round dumpling wrappers, about 3 ½ inches in diameter

SWEET POTATOES:

1 ½ pounds purple sweet potato

1-inch piece of ginger, peeled and halved

½ cup water

DRESSING:

½ teaspoon finely grated ginger zest, from the above poached ginger

1 tablespoon poaching liquid from the sweet potato

1 teaspoon coconut aminos

2 tablespoons vegetable oil

1 tablespoon rice wine vinegar

¼ teaspoon pink Himalayan salt

1 tablespoon black sesame seeds for garnishing

1 green onion, thinly sliced

CRAB SALAD:

2 tablespoons fresh lime juice, divided

1 teaspoon sesame oil

1 tablespoon mayonnaise

1 teaspoon hot sauce, such as sriracha

½ teaspoon sea salt

8 ounces good-quality cooked crab

½ avocado

SPECIAL TOOLS:

Two 12-cup muffin tins

Pastry brush

Microplane

Preheat the oven to 400°F.

TO MAKE THE DUMPLING SHELLS: Brush each well of the muffin tins with coconut oil and gently press a dumpling wrapper into each well. Make sure the wrapper touches down the bottom of the tin and pleat with your fingers to press it up the side. Brush each dumpling wrapper all over with more coconut oil. Bake for 5 minutes or until mostly golden brown. Allow to cool in the tins for 15 minutes and then remove. These can be made ahead and stored in an airtight container for up to 5 days.

Preheat or lower the oven to 350°F.

TO MAKE THE SWEET POTATOES: Peel the sweet potato, cut into ½-inch cubes, and add to the bottom of a small baking dish along with the ginger pieces. Pour the water into the pan and cover tightly with foil. Bake for 25 to 30 minutes or until fork-tender. Remove the sweet potato and ginger pieces with a slotted spoon, transfer to a plate to cool, and reserve the poaching liquid.

TO MAKE THE DRESSING: Use a microplane to zest the ginger pieces, creating about ½ teaspoon, and add to a small bowl. Add the 1 tablespoon of the poaching liquid, coconut aminos, vegetable oil, rice wine vinegar, and salt. Whisk together and then add the sweet potato cubes, gently stirring until the cubes are coated in the dressing.

TO MAKE THE CRAB SALAD: In a medium bowl, whisk together 1 tablespoon of the lime juice, sesame oil, mayonnaise, hot sauce, and salt. Add the crab and gently stir until well combined. Cut the avocado into small chunks and toss with the remaining 1 tablespoon lime juice.

Fill 12 shells with sweet potato cubes, 6 to 8 cubes each, and sprinkle with a pinch of sesame seeds and mostly light green and white parts of the green onion. Fill the remaining 12 shells with about 2 tablespoons of the crab mixture and garnish with a few pieces of avocado. Serve immediately.

Beef Bourguignon

How could I not include the dish you had on your first date with Ms. Lois Lane? Especially after all those years of “will they, won’t they.” I’ll have you know that it never fooled me. I just had to wait for you two to figure it out for yourselves. And you did. Over this Beef Bourguignon. I gather it’s become a secret code phrase for you two, in case of trouble.

Yield: 8 servings | GF*

3 pounds beef chuck, cut into 1-inch cubes

4 teaspoons salt, divided

Freshly ground black pepper

3 tablespoons olive oil, divided

8 ounces peppered bacon, diced

1 pound carrots, scrubbed, sliced on an angle 1 inch thick

2 yellow onions, chopped

3 cloves garlic, minced

½ teaspoon dried thyme

2 cups red wine

4 cups beef broth

2 tablespoons Umami Hein Sauce or tomato paste

½ teaspoon dried thyme

6 tablespoons salted butter, softened, divided

5 tablespoons all-purpose flour

1 pound mushrooms, thickly sliced

1 pound frozen pearl onions

Chopped fresh parsley for garnishing

Crusty bread for serving

Set the racks in the oven, making sure that the Dutch oven will fit with its lid on. Preheat the oven to 300°F.

Lay out the beef cubes on a baking sheet, dry them with a paper towel, and sprinkle them with 2 teaspoons of the salt and black pepper to taste.

Heat a large Dutch oven over medium-high heat and add 1 tablespoon of the olive oil and the bacon. Cook, stirring occasionally, until the bacon is browning, about 10 minutes. Use a slotted spoon to remove the bacon from the pot and transfer it to a large plate.

Cook the beef cubes in batches, searing the pieces on all sides. Remove the cooked pieces to the bacon plate and continue until all the beef has been browned.

Turn the heat down to medium, add the carrots, onions, garlic, thyme, and remaining 2 teaspoons salt, and stir thoroughly to combine and coat in the oil. Sauté, stirring occasionally, until the onions are softened and beginning to brown, about 10 minutes.

Add the wine and deglaze the pan, making sure to scrape up all the fond from the bottom of the pan. Add the broth and the beef and bacon, along with any juices. Add the Hein sauce and stir to combine. Cover with the lid and bake for 1 to 1 ½ hours or until the meat is very tender.

Toward the end of the roasting time, combine 4 tablespoons of the butter with the flour in a small bowl, creating a paste, and set aside.

In a large sauté pan over medium-high heat, add the remaining 2 tablespoons olive oil and remaining 2 tablespoons butter. When the butter begins to foam, add the mushrooms and sauté, stirring occasionally, until they soften and begin to brown.

Remove the stew from the oven, add the flour paste, and stir thoroughly to combine. Add the sautéed mushrooms and the pearl onions. Bring the stew to a boil over high heat, decrease to a simmer, and cook for 15 to 20 minutes, until the onions are cooked and the broth has thickened. Adjust the seasoning as needed.

NOTE: To make this dish gluten-free, use a rice flour or tapioca flour instead of all-purpose flour.

Steelworks Signature Meatloaf

John Henry Irons is such a renaissance man. Built himself a suit of armor to help you fight the good fight over there in Metropolis. Built the Steelworks in his old neighborhood, providing construction jobs for the community and reminding everyone that LexCorp Tower isn’t the only man-made structure people can look up to in the city. One of the smartest men in Metropolis. It’s no surprise he’s also an amazing cook. You need your wits about you in the kitchen, as far as I’m concerned. When John Henry invited us to the Steelworks for dinner with his niece Natasha, we were served one incredible meal. This turkey meatloaf was the highlight and John Henry was happy to share the recipe.

Yield: 8 servings | GF*

TURKEY MEATLOAF:

3 or 4 small, dried shiitake mushrooms

½ cup nonfat milk

1 cup plain fine bread crumbs

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried parsley

Freshly ground black pepper

1 cup finely shredded carrot

2 eggs

2 pounds ground turkey

GLAZE:

½ cup Umami Hein Sauce or ketchup

2 tablespoons Worcestershire sauce

2 tablespoons honey

SALAD DRESSING:

¾ cup extra-virgin olive oil

¼ cup white balsamic vinegar

1 tablespoon Dijon mustard

½ teaspoon salt

Freshly ground black pepper

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon dried parsley

SALAD:

1 head butter lettuce, washed

2 Roma tomatoes, diced

½ red onion, sliced (optional)

½ cup shredded carrot

1 Persian cucumber, thinly sliced

SPECIAL TOOLS:

Heatproof measuring cup or bowl

Dressing cruet or mason jar with a tight-fitting lid

Preheat the oven to 350°F.

TO MAKE THE MEATLOAF: Finely chop the mushrooms, discarding any woody stems. Add the milk to a heatproof measuring cup or bowl. Add the mushrooms, stir to combine, and microwave for 1 minute. Set aside to cool.

In a large bowl, combine the bread crumbs, salt, garlic powder, onion powder, thyme, parsley, black pepper to taste, and carrot. Add the cooled milk mixture and stir to combine.

Crack the eggs into the same bowl or measuring cup you used for the milk. Whisk them until well combined. Add them to the bread crumb mixture along with the turkey and use a rubber spatula to fold all the ingredients together until fully incorporated. Turn out the mixture into a glass baking dish and form two equal loaves.

TO MAKE THE GLAZE: In a small bowl, whisk together the Hein sauce, Worcestershire, and honey.

Use a spoon to create a well down the center of each loaf. Fill with the glaze and use a pastry brush to brush the remaining glaze all over the loaves. Cover with foil.

Bake for 25 minutes. Remove the foil, raise the temperature to 375°F, and bake for 20 minutes longer or until the internal temperature reaches 165°F. Let rest for 10 minutes and serve immediately. Cooled leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

TO MAKE THE SALAD DRESSING: Add the oil, white balsamic vinegar, mustard, salt, black pepper to taste, garlic powder, oregano, and parsley to a dressing cruet or mason jar with a tight-fitting lid. Shake vigorously to emulsify. Alternatively, the dressing can be whisked in a medium bowl.

TO MAKE THE SALAD: Tear the lettuce into bite-size pieces and add it to a large bowl. Add the tomato, onion (if using), carrot, and cucumber. Toss together and serve with the dressing on the side. Leftover dressing can be stored in the refrigerator for up to 1 week.

NOTE: This recipe can be made gluten-free if you use gluten-free versions of the breadcrumbs, Worcestershire sauce, and Umami Hein Sauce.

Bibbo’s Ribs

When you took me and your Pa to Mr. Bibbowski’s restaurant, The Ace O’ Clubs, I was struck by its… uhm… let’s just say gritty charm. But then we got to meet the owner of the establishment, Bibbo, and it all made sense. Not only is he the second biggest Superman fan I know (I hold the first place title, naturally), but there is such a kind and giving man under that gruff exterior. He and Jonathan became fast friends, and he long ago gave Pa this recipe, the signature item on the Ace’s menu.

Yield: 6 to 8 servings | GF

¼ cup dark brown sugar

2 tablespoons kosher salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons cayenne pepper

1 teaspoon paprika

1 teaspoon ground mustard

1 teaspoon freshly ground black pepper

½ cup apple cider vinegar

½ cup apple juice

Two 3-pound racks pork spareribs

FOR GRILLING AND SERVING (OPTIONAL):

¾ cup wood chips

1 cup Barbecue Sauce or your favorite

SPECIAL TOOLS:

Disposable pie plate or plates if using wood chips

Rimmed baking sheet fitted with a wire rack

In a medium bowl, combine the brown sugar, salt, garlic powder, onion powder, cayenne pepper, paprika, ground mustard, and black pepper. Give everything a good stir with a fork to make sure that the sugar is broken up and the spices are evenly distributed. In a small bowl or measuring cup, combine the apple cider vinegar and apple juice. Set aside.

Remove the ribs from the refrigerator about 30 minutes before cooking and spread the spice rub all over both sides, rubbing and pressing it into the meat. Set aside.

If using the wood chips, soak them in water for 15 minutes. Then add them to one of the pie plates with a ¼ cup water. Fill the second pie plate with 2 cups water. Place both pie plates under the grill racks, wood chips under the primary burner and the pie plate with water under the secondary burner. Turn the burners to high and leave for 15 minutes or until the chips are smoking. Clean and oil the grill grates.

Turn the primary burner to medium-high and turn off the other burners; adjust as needed to keep the grill between 250° and 275°F. Place the racks on the cooler part of the grill, meat side down. Cook the ribs for 1 ½ hours, mopping with the vinegar mixture, flipping, and rotating about halfway through.

During the last 30 minutes of grilling, preheat the oven to 350°F.

Transfer the ribs to a baking sheet fitted with a wire rack, mop with more vinegar mixture, and add 1 ½ cups water to the baking sheet. Roast for 1 hour, brush with the remaining vinegar mixture, and continue to cook until the internal temperature registers 195°F and the meat is very tender when pierced with a fork. This will take from 1 to 2 hours.

Transfer the ribs to a cutting board, tent with foil, and let rest for 15 minutes before cutting in between the ribs and serving.

If you like your ribs with a sticky layer of barbecue sauce, baste each rack with a generous coating of sauce 30 minutes toward the end of cooking and bake for 15 more minutes. Flip the racks and repeat on the other side.

NOTE: To cook the ribs in the oven for the whole time: Start with the oven at 250°F and tent the baking sheet, still filled with water. Bake for 1 ½ hours, still mopping and flipping at the halfway point. Raise the temperature to 350°F, add more water as needed, and continue with the above directions.

X-Ray Rice Dome

I wanted to come up with something you could serve your guests, so they’d know how you feel when you use that X-ray vision of yours to sneak a peek at dinner. I landed on this stir fry with a see-through rice dome. High-tech cooking creations are not my area of expertise, but I think this fusion of Chinese cuisine and Kansas ingenuity came together well, if I must say so myself.

Yield: 2 servings | V, V+, GF*

EGGPLANT:

3 cups water

½ teaspoon salt

2 small eggplants

DOMES:

2 cups water

½ teaspoon salt

½ teaspoon sesame oil

1 or 2 drops light blue food coloring

Two 6-inch rice paper sheets

STIR-FRY:

3 tablespoons cornstarch

3 tablespoons vegetable oil, divided

3 green onions, thinly sliced

4 cloves garlic, minced

1 cup shredded carrot

½ cup raw cashews

¼ cup soy sauce

1 tablespoon hoisin sauce

1 tablespoon sriracha

1 teaspoon finely grated ginger

SPECIAL TOOLS:

2 small, oven-safe bowls

TO MAKE THE EGGPLANT: In a large bowl, mix the water and salt together. Cut the eggplant into 1-inch cubes, adding them to the salted water as you go. While the eggplant is soaking, make the domes. After 15 minutes, drain the eggplants and transfer to paper towels to dry.

Preheat the oven to 225°F.

TO MAKE THE DOMES: Wrap the outside of two small oven-safe bowls in parchment paper, tucking the ends up inside the bowls, and place them upside down on a baking sheet.

In a medium bowl, mix the water, salt, sesame oil, and food coloring together. Add a rice paper sheet to the water, pressing it down so that it is submerged. Check it after about 30 seconds and pull it out when it is just pliable. Mold the sheet over one of the bowls, making it as smooth as possible. Repeat with the second sheet. Bake for 10 to 12 minutes until dry. Allow to cool completely before unmolding.

TO MAKE THE STIR-FRY: Toss the dried eggplant in the cornstarch. Heat a wok or large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. When the oil spreads out across the pan and begins to shimmer, add about half of the eggplant. You will want to work in batches so that the pan is not overcrowded and the eggplant can get crispy. Cook the eggplant, stirring frequently, until it is brown on all sides, about 5 minutes. Remove the eggplant to a plate, add another tablespoon of oil, and repeat with the remaining eggplant.

Add the remaining 1 tablespoon of oil to the wok, then add the green onions, garlic, carrots, and cashews and sauté until the vegetables have softened a bit and the nuts are browning and fragrant. Add the soy sauce, hoisin, sriracha, and ginger and stir to combine. Add the eggplant, stir to combine thoroughly, and cook for 3 to 5 minutes until the sauce has thickened and the eggplant is warmed through.

To serve, unmold the rice paper bowls. Fill each base bowl about three-fourths full with the eggplant, pressing down with the back of a spoon to compact slightly. Place a small plate over the bowl and invert to unmold. Cover the eggplant with a dome and repeat for the second serving. Serve immediately.

NOTE: For a gluten free option, substitute gluten-free versions for traditional soy sauce and hoisin sauce.

The “Dish”

I doubt I’d have come across this risotto if Lois’s friend hadn’t insisted on throwing your engagement party at Chez Joey’s. Cat was able to get us the run of the place that night, since she’d spoken so often of celebrity sightings there in her gossip column and drummed up lots of additional business. Apparently, they named this particular entrée for her. The meal was delicious, but I figured I could come up with something on par that doesn’t have to break the bank. I’ll be curious to know what Cat thinks.

Yield: 6 servings | V*, V+*, GF

2 or 3 dried shiitake mushrooms, stemmed, broken into small pieces

6 cups vegetable broth

4 tablespoons olive oil, divided

2 tablespoons salted butter, divided

8 ounces gourmet mushrooms, such as shiitake, oyster, or porcini

1 shallot, minced

2 cups Arborio rice

1 cup white wine

1 cup sugar snap peas, trimmed and cut into thirds

½ cup grated Parmesan

White truffle oil (optional)

Shaved Parmesan (optional)

Add the dried mushrooms to a medium saucepan and cover with the vegetable broth. Bring to a simmer over medium heat and then decrease to low and keep warm.

Add 2 tablespoons of the oil and 1 tablespoon of the butter to a large deep skillet or Dutch oven over medium-high heat. Once the butter begins to foam, add the gourmet mushrooms and sauté until they are softened and beginning to brown, 5 to 7 minutes. Remove them to a plate and set aside.

Add the remaining 2 tablespoons oil and remaining 1 tablespoon butter to the pan, wait for the butter to foam, and then add the shallot. Sauté until the shallot begins to soften, 2 to 3 minutes. Add the risotto rice, stir to coat, and sauté until the edges of the rice are translucent, 2 to 3 minutes.

Lower the heat to medium, add the wine, and cook, stirring constantly, until almost all the liquid is absorbed. Add the broth, 1 cup at a time, stirring until each cup has been absorbed before adding the next. Reserve the last cup.

Remove from the heat and add the final cup of vegetable broth, along with the sugar snap peas, sautéed mushrooms, and ½ cup grated Parmesan. Stir, off the heat, until broth is incorporated.

Ladle the risotto into shallow bowls, then drizzle with truffle oil and a sprinkle of shaved Parmesan, if using. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

NOTE: This can be made vegetarian or vegan by using a plant-based cheese or omitting the Parmesan.

Superman Ice Cream

I know you’re too humble to get all into the excitement and pomp of Superman Day. But you’d never disappoint the folks in Metropolis (especially not the kids), by sitting out during the festivities. This recipe is a reminder that there are some flavorful benefits to having the top chefs in the city invent creative concoctions to celebrate you. I have been trying to figure out this heavenly ice cream combination ever since the first Superman Day. And I think after many years, I’ve finally cracked the case!

Yield: 1 gallon, about 5 ¼ cups of each flavor | V, GF

MANGO PURÉE:

2 cups diced frozen mango

1 cup sugar

2 tablespoons water

STRAWBERRY PURÉE:

2 cups frozen strawberries

1 cup sugar

2 tablespoons water

ICE CREAM BASE:

5 cups heavy whipping cream

Two 14-ounce cans sweetened condensed milk

Red, yellow, and blue food coloring (optional)

VANILLA ICE CREAM:

1 tablespoon vanilla paste

¼ teaspoon kosher salt

SPECIAL TOOLS:

Immersion blender or blender

Stand mixer

TO MAKE THE MANGO PURÉE: In a medium saucepan, combine the mango, sugar, and water and cook over medium heat until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently, until the fruit is tender and starting to break down, 7 to 10 minutes. Allow to cool for 10 minutes and purée with an immersion blender or in a blender pitcher. Transfer to an airtight container and refrigerate until completely cool, at least 2 hours.

TO MAKE THE STRAWBERRY PURÉE: In a medium saucepan, combine the strawberries, sugar, and water and cook over medium heat until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently, until the fruit is tender and starting to break down, 7 to 10 minutes. Allow to cool for 10 minutes and purée with an immersion blender or in a blender pitcher. Transfer to an airtight container and refrigerate until completely cool, at least 2 hours.

TO MAKE THE ICE CREAM BASE: In the bowl of a stand mixer, or large bowl if using a hand mixer, whip the heavy cream on high speed until stiff peaks form. Turn the mixer down to low. Add the sweetened condensed milk, 1 cup at a time, blending after each addition, until it is fully incorporated.

Divide the whipped cream mixture into three separate large bowls. To one, add the strawberry purée. Stir until the purée is completely incorporated. Add the red food coloring, if using. To the second, add the mango purée and repeat the process, adding yellow food coloring, if using. To the third, add the vanilla paste and salt and color it with the blue food coloring, if using.

Transfer to freezer-safe airtight containers, making sure to leave a bit of headroom. Freeze for a minimum of 6 hours or best overnight.

Frozen River Ice Cream Cake

I started this recipe as a nod to the time you froze the East River with your super-breath to stop a, uhm… let me see if I have this right… an alien invasion from under the sea?!?! I confirmed with Kelex that this was not a misprint and took down exactly what he said, “The Deep Six—minions of Darkseid, the dread scion of Apokolips—had Boom Tubed into the River bent on leading a battalion of Parademons in search of the Anti-Life equation.” It makes sense, I guess… Personally, I was more taken by how beautiful the river looked when you froze it over, Clark. It works beautifully with Superman Ice Cream, if I do say so myself.

Yield: 12 servings | V

CAKE:

½ recipe Krypton Cupcakes batter

2 cups Mango Superman Ice Cream

2 cups Vanilla Superman Ice Cream

4 cups Strawberry Superman Ice Cream

FROSTING:

2 cups heavy whipping cream

1 tablespoon powdered sugar

1 tablespoon malted milk powder

1 tablespoon vanilla extract

Light blue and silver or gray food coloring

White sparkle sugar

White or silver luster dust

SPECIAL TOOLS:

8-inch cake pan

Offset spatula

Stand mixer or hand mixer

Preheat the oven to 350°F and line an 8-inch cake pan with a parchment round at the bottom.

TO MAKE THE CAKE: Pour the batter into the prepared cake pan. Bake for 20 to 25 minutes or until a cake tester comes out clean. Allow to cool in the pan on a wire rack for 15 minutes before removing from the pan to cool completely.

While the cake is cooling, remove the ice creams from the freezer to soften. Line a clean 8-inch cake pan with plastic wrap, making sure the bottom and sides are covered and that you have at least 3 inches of overhang. This will help unmold the cake.

Use a spoon and an offset spatula to smooth the mango ice cream in the center of the cake pan, creating a circle. Cover the mango ice cream with a small bowl and spoon the vanilla all around it. Remove the bowl and gently smooth the surface, creating a bull’s-eye. Freeze for 30 minutes.

After 30 minutes, layer the strawberry ice cream over the mango-vanilla layer, using the offset spatula to smooth it into an even layer. Top with the cake layer, press gently, and use the overhang or additional plastic wrap to cover. Freeze for at least 3 hours.

TO MAKE THE FROSTING: In the bowl of a stand mixer, or a large bowl if using a hand mixer, beat the whipping cream, powdered sugar, malted milk, and vanilla on high speed until stiff peaks form. Divide the frosting in half and use a few drops of blue to make swirls through half the whipping cream. Do not overmix. Add a few drops of silver food coloring to the second half and mix it in thoroughly.

Remove the cake from the freezer and use the plastic wrap to help remove it from the pan. Invert it, cake side down, onto a serving plate. Frost all over the top and the sides, swirling the two colors of whipping cream together, as desired, to give the appearance of a frozen river. Use the sparkle sugar and luster dust to add shimmer to the “river ice.” Work quickly and return the cake immediately to the freezer until ready to serve.

When ready to serve, remove from the freezer and let rest for 10 minutes. Use a sharp knife warmed in hot water to slice.

Superman Cupcakes

This was the signature dish of the fifth Superman Day, the one where they gave you the key to the city, or at least they would have if not for that dreadful Prankster crashing the festivities. Well, you took care of him quickly enough and I was able to have a lovely conversation with the baker behind these cupcakes while we were hiding from the deadly exploding whoopee cushions.

Yield: about 24 cupcakes | V

CUPCAKES:

1 ½ cups all-purpose flour

½ cup unsweetened dark cocoa powder

½ teaspoon baking soda

¼ teaspoon kosher salt

½ cup salted butter, softened

1 cup granulated sugar

½ cup light brown sugar

2 eggs

1 tablespoon vanilla extract

¾ cup sour cream, divided

¾ cup boiling water

FROSTING:

¼ cup meringue powder

¾ cup water

1 ½ cups granulated sugar, divided

2 cups salted butter, softened

1 teaspoon vanilla extract

Red and blue food coloring

1 cup red candy melts

½ cup yellow candy melts

SPECIAL TOOLS:

Two 12-cup muffin tins

24 cupcake liners

Stand mixer or hand mixer

Microwave-safe measuring cup or bowl

Two 12-inch pastry bags

One 16-inch pastry bag, fitted with a large writing tip

Superman logo chocolate mold

Preheat the oven to 350°F and line the muffin tins with cupcake liners.

TO MAKE THE CUPCAKES: In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk to thoroughly combine and set aside.

In the bowl of a stand mixer, or a large bowl if using a hand mixer, combine the butter, granulated sugar, and brown sugar and beat on high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition. Continue beating on high for 2 to 3 minutes or until the mixture is pale, yellow, light, and fluffy. Add the vanilla and mix briefly until incorporated.

Add half of the dry ingredients. Mix on low, scraping down the side of the bowl until completely incorporated. Add half the sour cream, beat again, scrape down the sides of the bowl, and add the remaining flour mixture. Add the remaining sour cream and mix again, scraping down the sides of the bowl as needed. With the mixer on low, slowly add the boiling water until completely combined. Make sure to scrape the bottom of the bowl and mix again.

Fill each cupcake liner two-thirds of the way and bake for 15 to 20 minutes or until a cake tester comes out clean. Cool on a wire rack.

TO MAKE THE FROSTING: In a microwave-safe measuring cup or bowl, combine the meringue powder, water, and ½ cup of the granulated sugar. Whisk to combine and microwave for 1 minute, carefully remove, and whisk again. Add another ½ cup of sugar, whisking to combine, and microwave for 1 minute. Remove from the microwave, add the remaining ½ cup sugar, whisk thoroughly, and microwave for 1 minute. Remove from the microwave, whisk a few times, and check to make sure the sugar is fully dissolved and the mixture feels silky between your fingers. Add to the bowl of a stand mixer and beat on high speed until the outside of the bowl is completely cool to the touch.

Turn the mixer speed to medium-low and add the butter, 1 tablespoon at a time, allowing it to incorporate each time before adding more butter. After all the butter is added, add the vanilla. Increase the speed to medium-high and whip until light and fluffy, about 1 minute.

Line a baking sheet with parchment paper and set aside. Divide the frosting between two bowls. Dye one half blue and the other half red. Fill each of the 12-inch bags three-fourths full with frosting, one red and one blue, and cinch the bags at the top with a rubber band. Snip the end off of each 12-inch bag and gently fit them down into the 16-inch bag side by side. Frost each cupcake in a low swirl. Gently press each cupcake upside down onto the parchment paper, flattening the frosting. Without moving the cupcakes, place the tray in the refrigerator and chill for at least 30 minutes.

Use the candy melts and chocolate mold to create Superman logos. About 30 minutes before serving, gently peel the cupcakes from the parchment paper and place a chocolate logo in the center of the cupcake.

Superman Flying Cookies

It’s all about the cape with these cookies. In fact, this confectionary from Superman Day reminds me of the back-and-forth we had with your father about your first costume and whether or not it needed a cape. I told him it made you look regal and that everyone loves capes. I like to bake him a batch of these whenever we’re in a disagreement. It’s my way of being sweet and not-so-sweet at the same time.

Yield: 16 cookies | V

DOUGH:

¾ cup salted butter, softened

4 ounces cream cheese, softened

¾ cup granulated sugar

1 egg

1 teaspoon vanilla extract

3 cups all-purpose flour

Royal blue food coloring

ICING:

4 cups powdered sugar, sifted

3 tablespoons meringue powder

6 tablespoons of water

Food coloring: in red, black, yellow, and tinted for skin tone. (You can use as much or little color as you want for each, depending on your preferences).

CAPES:

16 red fruit leather snack rolls (strawberry works well)

1 teaspoon red luster dust, divided

½ teaspoon vodka or clear vanilla extract

SPECIAL TOOLS:

Disposable gloves

Parchment paper

Superman template (see here)

Writing utensil and paper for tracing

Packing tape

Scissors

Silicone baking mat (recommended)

Small paring knife

Stand mixer fitted with a whisk attachment or hand mixer

Pastry bags

Writing tips

TO MAKE THE DOUGH: In a large bowl, beat together the butter, cream cheese, and sugar until light and fluffy. Add the egg and vanilla and beat again until well combined. Add the flour 1 cup at a time, mixing on low speed and mixing by hand with the last cup. Add the food coloring to the dough and, while wearing gloves, knead it in by hand until it is evenly dyed the color of Superman’s suit. Wearing gloves is the best way to do this but if you don’t have gloves, kneading while it is in a resealable bag will work.

Divide the dough in half, form into disks, wrap in parchment paper, and chill for at least 1 hour. Toward the end of the hour, preheat the oven to 375°F.

While the dough is chilling, trace the template onto a piece of paper, cover the image on both sides with packing tape, and then cut out the template. The packing tape creates a nonstick surface that can be gently wiped off, making the template easy to reuse.

After chilling the dough, work with one half at a time on a lightly floured silicone mat. Roll out each disk to ⅛ inch thick and use a small paring knife to cut out as many cookies as you can using the template. Slide a baking sheet under the silicone mat, rewrap the scraps, and chill both the scraps and the cookies while working with the second disk. Repeat with the second disk and make sure the cookies chill for at least 10 minutes before baking.

When ready to bake, preheat the oven to 375°F.

Bake for 10 to 12 minutes or until just starting to brown at the edges. Allow to cool on a wire rack.

TO MAKE THE ICING: In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar, meringue powder, and 6 tablespoons water. Whisk on low speed for 7 to 10 minutes, or until the icing holds stiff peaks. (If using a hand mixer, whisk on high speed for 10 to 12 minutes.) Divide the icing among four small bowls. Dye one black, one red, one yellow, and tint one as you’d like for skin tone. Keep in mind that you will need to use more of the red icing than the other three. Transfer the icing to pastry bags fitted with writing tips. Decorate each cookie with the rest of Superman’s suit details, his hair, and his face. Allow to dry for at least 2 hours before adding his cape and any details on the back.

TO MAKE THE CAPES: While the cookies are drying, carefully unroll each fruit snack, trimming a bit so it is just a little wider than the cookies. Lay them out on a silicone baking mat or parchment. Place the luster dust in a small dish, ¼ teaspoon at a time, and place the vodka in another dish. Using a small, clean craft brush, dip the brush in vodka, and then use the brush to pick up a bit of luster dust. Paint each cape so that they are completely covered in a thin layer of the luster paint. Let dry for about 10 minutes before turning over and painting the other side.

When the cookies are dry, attach a cape to each at the shoulders, using icing to hold them in place. Allow to dry before storing in an airtight container between layers of parchment or individually wrapped in cellophane bags for gifting. The cookies can be stored for about 5 days.

NOTE: The cookies can be baked ahead and frozen for up to 1 month before decorating. There is no need to defrost before decorating.

Red and Blue Cookies

If memory serves, this was a part of the third Superman Day we attended. I absolutely had to know where it came from, so we took a trip to Carlisle’s bakery to compliment them on such a simple yet elegant idea. This cookie is heaven, and the red and the blue just instantly make any Metropolis resident think of you. And we won’t hold it against Mr. and Mrs. Carlisle that they also provided the wedding cake for one of Lex Luthor’s weddings…

Yield: about 10 cookies | V

COOKIES:

2 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

10 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla paste

½ cup milk, divided

RED AND BLUE ICING:

1 ½ cups powdered sugar, divided

1 ½ teaspoons cocoa powder

3 tablespoons warm water, divided

1 teaspoon vanilla extract

3 or 4 drops red food coloring

3 or 4 drops blue food coloring

SPECIAL TOOLS:

Stand mixer or hand mixer

2 baking sheets lined with silicone mats or parchment paper

Offset spatula

TO MAKE THE COOKIES: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, or a large bowl if using a hand mixer, cream together the butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time and beat thoroughly after each addition. Add the vanilla and beat again until well combined.

Add half of the flour mixture, mix on low to combine, and then add half of the milk, mixing thoroughly. Repeat with the remaining half of the flour mixture and remaining milk. Cover and refrigerate for 1 hour.

When ready to bake, preheat the oven to 350°F. Line two baking sheets with silicone mats or parchment paper.

Scoop scant ¼-cup dollops of dough onto the prepared baking sheets, placing 5 cookies per sheet. When you have scooped out all the dough, gently flatten the tops with the back of a damp spoon. Bake for 12 to 14 minutes or until starting to brown around the edges. Allow to cool for 10 minutes on the tray before transferring to a wire rack to cool completely.

TO MAKE THE RED ICING: Combine ¾ cup of the powdered sugar, cocoa powder, and 2 tablespoons of the water and mix until smooth. Add the red food coloring and mix again.

TO MAKE THE BLUE ICING: Combine the remaining ¾ cup powdered sugar, remaining 1 tablespoon water, and the vanilla and mix until smooth. Add the blue food coloring and mix again.

To frost, use an offset spatula to ice the backs of the cookies, half red and half blue. Allow to set for 15 to 20 minutes before serving. Store in an airtight container between layers of parchment.

Lois Lane’s Lavender Latte

I borrowed this recipe from Mo’s Cafe in Hobbs Bay. If the trendiest coffee shop in all of Metropolis wants to put an item named after the city’s premier Pulitzer Prize–winning journalist (who also happens to be my daughter-in-law) on the menu, then I ought to be able to use it here. The lavender part of the latte is a reference to her signature color. They weren’t terribly forthcoming with the recipe, but a mother with a Kryptonian caretaker droid can be very convincing…

Yield: 1 latte | V, V+*, GF

LAVENDER SYRUP:

1 cup water

1 cup sugar

3 tablespoons culinary dried lavender

1 teaspoon butterfly pea flower powder

2 teaspoons lemon juice

LATTE:

8 ounces milk or nondairy alternative, divided (see Note)

2 ounces espresso (1 shot)

3 tablespoons Lavender Syrup

SPECIAL TOOLS:

Fine-mesh strainer

Heatproof measuring cup or container

Heatproof glass or mug

Espresso machine (optional)

TO MAKE THE SYRUP: In a small saucepan over medium-high heat, combine the water and sugar. Stir frequently until the sugar dissolves and bring just to a boil. Remove from the heat and decant into a heatproof measuring cup or container. Add the lavender, stir to combine, and let steep for 10 minutes.

Strain the mixture through a fine-mesh strainer, discarding the solids. Whisk the butterfly pea flower into the syrup until it is combined well and dissolved. Whisk in the lemon juice. Allow to cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.

TO MAKE THE LATTE: In a small saucepan or the microwave, heat 6 ounces of the milk until steaming. Add to a heatproof glass. Add the espresso shot. Heat the remaining 2 ounces milk and add the lavender syrup. Use a milk frother to create a thick foam. Top the latte with the lavender foam, drizzle additional syrup as garnish if desired, and serve immediately with a long spoon.

NOTE: Two percent dairy milk froths exceptionally well, but feel free to use your milk of choice or non-dairy alternative. The espresso shot can be from your favorite espresso machine or made from 2 ounces of boiling water and 2 teaspoons of instant espresso powder.

Infrared Mocha

You and Lois certainly inspire your fair share of themed drinks. This tribute to your infrared vision found its way onto the menu at Cole’s Cappuccino Bar after you saved it during a rampage by… well, Rampage. I think this recipe was invented as a fundraiser for repairs. Lois covered the story and brought some much-needed attention to the situation. And she’s the one who talked the owner into sharing the recipe with me. She sure does save the day a lot. But don’t worry, Clark, nobody is keeping score.

Yield: 1 serving | V, V+*, GF

8 ounces preferred milk

½ teaspoon ground cinnamon

⅛ teaspoon cayenne pepper

3 tablespoons Chocolate Syrup or your favorite chocolate syrup

2 ounces espresso (see Note)

SPECIAL TOOLS:

Tall heatproof container

Milk frother

Heatproof glass or mug

Espresso machine (optional)

In a small saucepan or microwave-safe container, combine the milk, cinnamon, and cayenne pepper. Heat until steaming and the spices are fragrant. Pour the milk into a tall, heatproof container and use a milk frother to foam the milk until it almost doubles in volume.

In a tall, heatproof glass, add the chocolate syrup and top with the milk, letting the foam rest on top. Slowly pour the espresso shot down the side of the glass. Serve immediately with a long spoon.

NOTE: The espresso shot can be made with your favorite home espresso machine or with 2 ounces of boiling water and 1 teaspoon of instant espresso. Two percent dairy milk creates a wonderful foam, but you can use your preferred dairy or plant-based milk for this drink. A plant-based milk and dairy-free cholate syrup would make this drink vegan.

Big Belly Strawberry Banana Shake

When people talk about Superman, they usually focus on stories about stopping the bad guy, traveling to strange worlds, and exploring new dimensions. But I think the everyday rescues matter just as much. Like when you’re called upon to rescue a cat from a tree. Or in one particular case, when you helped a little boy who’d gotten lost and spilled his milkshake while trying to coax his cat down from a tree. You performed a daring rescue: first the cat, then the parents, and finally a replacement Big Belly Shake. Sure, Superman can change the course of mighty rivers, but my Clark understands the true power of a strawberry banana shake.

Yield: 2 servings | V, GF

1 cup heavy whipping cream

1 tablespoon powdered sugar

¾ cup milk

1 cup frozen strawberries

1 small banana

4 large scoops vanilla ice cream (about 2 cups)

1 to 2 tablespoons Chocolate Syrup (optional)

SPECIAL TOOLS:

2 tall, chilled glasses

Whipped cream dispenser or hand mixer

Blender

Load the whipping cream and powdered sugar into a whipped cream dispenser or add them to a large bowl and whisk with a hand mixer until stiff peaks form. Refrigerate until needed.

To the pitcher of a blender, add the milk, strawberries, banana, and ice cream and blend until smooth. Divide the shake between two glasses, top with a tall pile of whipped cream, and drizzle with chocolate syrup, if using.

Chapter Three Hall of Justice

You can tell a lot about a man by the company he keeps. At least that’s what your grandfather used to tell me when I first began seeing Jonathan. I wonder what he would have to say about you and those Super Friends of yours over at the Hall of Justice. I used to worry that you would be the only hero out there when you first decided to use your powers. I couldn’t have predicted that you would someday be surrounded by contemporaries with their own unique abilities and a shared dream of making this world a better place. But I never doubted that you’d inspire future generations of heroes, like those Teen Titans and Young Justice kids. In fact, that’s what this section is all about. Kelex and I gathered recipes from, and were inspired by, your teammates and their protégés. Everyone we reached out to was enthusiastic to share suggestions and pass along favorite dishes. Though I must say, enthusiastic falls a little short of how motivated that sweet man, Green Arrow, was to have his dish included.

Green Lantern Toast

The first Green Lantern you worked with in the Justice League, Hal Jordan, got back to me quick as you please. He sounded eager to help, but warned that between battles and trips to and from space, he’s hardly in the kitchen. He admitted he wouldn’t trust himself not to burn toast at this point. Which is silly, but it also gave me an idea. I whipped this up and sent the recipe to him for approval. It’s a nod to your friend and a protein-packed breakfast dish to get even a busy hero off to a nice start in the morning.

Yield: 2 pieces | V, GF*

4 slices bread

2 eggs

½ cup frozen spinach, thawed and well drained

2 tablespoons chopped fresh basil

1 tablespoon crumbled feta plus more for garnish

1 tablespoon milk

Freshly ground black pepper

1 tablespoon salted butter

SPECIAL TOOLS:

1 ½-inch round cookie cutter

Paring knife

Blender

Using a 1 ½-inch round cookie cutter, cut a hole in the center of each slice of bread, then use a paring knife to cut a thin rectangle at the top and bottom of the circle to create the Green Lantern logo.

In a small blender, combine the eggs, drained spinach, basil, feta, milk, and black pepper to taste. Blend until fully combined and green in color. Set aside.

In a skillet large enough for two pieces of bread, add the butter and melt over medium heat. Add the bread slices and toast on one side, about 1 to 2 minutes. Once golden, flip the bread over and pour half the egg mixture into each hole in the bread slices. Make sure to spread the egg mixture evenly and do not fill to the top of the bread as the egg will puff while cooking. Turn the heat to medium-low, cover the pan with a lid, and cook for 5 to 7 minutes to cook the egg through. Transfer to a plate and serve immediately. Repeat with remaining two slices of bread.

NOTE: This recipe can be made gluten free by using your favorite gluten-free bread.

Coddled Eggs with Toast Soldiers

I thought I had cooked an egg everyway it could possibly be cooked, and then Alfred Pennyworth went and proved me wrong. He learned to make coddled eggs from a castmate while performing in London’s famous West End (so posh, that Alfred). He added what he liked to call “toast soldiers” to the mix when he started serving them to his boys. They got a kick out of it when they were younger. But nobody loved them quite as much as Batgirl. Apparently, it’s still Barbara Gordon’s #1 request when she stops by the Batcave to work a case. As they say in London, cheers!

Yield: 2 servings | V*, GF*

CODDLED EGGS:

2 teaspoons salted butter, divided, plus more as desired

2 slices bacon, cooked

2 tablespoons shredded cheddar cheese

2 large eggs

1 tablespoon snipped chives (see Note)

Freshly ground black pepper

TOAST SOLDIERS:

Salted butter

2 slices bread

SPECIAL TOOLS:

Rack or folded tea towel

Large saucepan with tight-fitting lid

2 egg coddlers or shallow wide-mouth mason jars

Kitchen shears (optional)

TO MAKE THE CODDLED EGGS: Place the rack or folded tea towel inside a saucepan and add the 2 empty coddlers or jars inside. Fill the pan with water until it reaches the bottom of the coddler lids. Remove the coddlers from the saucepan and bring the water to a boil over medium-high heat.

While the water is boiling, use ½ teaspoon of butter on each coddler to thoroughly grease. Crumble each bacon slice, adding one to each coddler. Divide the cheddar cheese between the bottoms of each coddler. Crack the eggs and gently add one to each coddler. Top each with the remaining ½ teaspoon butter and divide the chives between the coddlers. Add black pepper to taste.

Seal each coddler or jar tightly, and once the water has reached a boil, place them inside the pan. Cover immediately and decrease the heat to simmer. Simmer for 8 to 10 minutes or until the eggs are set to the desired firmness. Using tongs or oven mitts, gently remove the coddlers from the pan.

TO MAKE THE SOLDIERS: Butter both sides of each slice of bread and place in a hot skillet or on a hot griddle to toast each side to the desired doneness. Remove all crusts except for the top crust and slice into rectangular “soldiers.”

To serve, place each coddler on a small plate alongside the soldiers.

NOTE: Chives bruise easily and are best snipped with kitchen shears rather than minced with a knife.

This can be made gluten free by substituting gluten-free bread and vegetarian by omitting the bacon or using a plant-based substitute.

Bulking Bowl

This is a recipe from Guy Gardner, whom Kelex refers to most affectionately as “another Earth-based member of the Green Lantern Corps.” Guy was able to offer me a—how did he say it—oh yes, “a killer post-workout meal to get you shredded.” I have no idea what any of those words mean together, but he seemed excited to share this high-protein breakfast bowl with you, Clark.

Yield: 2 bowls | V*, GF

1 sweet potato, peeled

½ cup pasteurized egg whites

2 eggs

2 tablespoons nonfat milk or milk of choice

½ teaspoon salt

½ teaspoon turmeric

Freshly ground black pepper

2 tablespoons olive oil, divided

½ cup black beans, rinsed and drained

4 turkey or chicken breakfast sausages, sliced

2 green onions, sliced, divided

½ avocado, sliced, divided

Hot sauce for serving (optional)

Wrap the sweet potato in parchment paper, pierce it with a fork in several places, and microwave for 4 to 6 minutes or until fork-tender. Cut the sweet potato in half and place each half in a shallow bowl, mashing gently.

In a medium bowl, whisk together the egg whites, eggs, milk, salt, turmeric, and black pepper to taste. In a medium skillet, heat 1 tablespoon of the olive oil over medium-low heat. Add the eggs and begin to stir immediately. Continue to cook, stirring almost constantly and scraping the egg curds from the bottom of the pan, until cooked to your preference. Top each potato half with half the eggs.

Heat the remaining 1 tablespoon olive oil in the pan and add the black beans and sausages. Sauté until the sausage is heated through, about 3 minutes. Divide the bean mixture between the two bowls and top each with half the green onion and avocado. Drizzle with hot sauce, if using.

NOTE: The bowls can be placed in a 200°F oven to stay warm while you cook each component, if desired. Use a plant-based breakfast sausage to make this vegetarian.

Black and White Tea Sandwiches

Alfred and his boys! Apparently, this dish helped welcome Damian Wayne into the family. Perhaps it’s because the boy was all rough edges in the beginning and these sandwiches can be served without crust. Or because one sandwich is sweet and the other savory, something the boy could relate to with a superhero father and a mother leading that dreadful League of Assassins. Alfred insists that these black and white tea sandwiches helped convince Damian to put down his sword and indulge in some friendly conversation…

Yield: 18 sandwiches | V

CUCUMBER SANDWICHES:

½ English cucumber

¼ teaspoon kosher salt

1 tablespoon finely snipped chives

½ cup cream cheese spread

6 slices dark rye or black bread

CHOCOLATE ORANGE SANDWICHES:

⅓ cup chocolate hazelnut spread or favorite chocolate spread, divided

6 slices white bread

2 tablespoons orange marmalade, divided

SPECIAL TOOLS:

Box grater

Fine-mesh strainer

1 ½-by-4-inch bat-shaped cookie cutter

Paring knife

2-inch round cookie cutter

TO MAKE THE CUCUMBER SANDWICHES: Peel the cucumber, slice it in half lengthwise, and use a small spoon to scrape out the seeds. Using the largest hole on a box grater, shred the cucumber into a medium bowl and then combine it with the salt. Transfer the cucumber to a fine-mesh strainer placed over the bowl, weight it down with a bowl or plate, and leave it to drain for 15 minutes. After 15 minutes, give the cucumber a press with your hands to release any remaining liquid, discard the liquid, and add the cucumber back to the bowl. Add the chives and cream cheese to the bowl and mix until thoroughly combined.

Divide the mixture among 3 slices of the bread, then top each with the remaining slices. Use the cookie cutter to cut three bats out of each sandwich. With an intricate shape like the bat, a small paring knife is helpful to complete the cuts. Arrange on a plate loosely covered with a paper towel and refrigerate while making the chocolate sandwiches.

TO MAKE THE CHOCOLATE SANDWICHES: Spread a thin layer of chocolate spread on each piece of bread, about 1 tablespoon for each slice. Spread a thin layer of orange marmalade on half of the bread pieces, about 1 ½ teaspoons each. Top with the other bread slices and use the circle cookie cutter to cut 3 circles from each sandwich.

Hawkgirl Hummus

Kendra Saunders, it seems, is the definition of an old soul. When we first met, we talked for hours as if we’d known each other for decades. According to Kelex, Hawkgirl is an oft-reincarnated Egyptian princess! This explains a lot, including her contribution to this book. I had never had the pleasure of sampling Egyptian-style hummus. When I asked where she picked up this recipe, she just gave me a wry smile and remarked “old family recipe”. Oh, that scamp.

Yield: 4 cups | V, V+, GF*

Two 15-ounce cans chickpeas

6 cloves garlic

¼ cup walnuts, plus more for garnishing

¼ cup pistachios, plus more for garnishing

¼ cup hazelnuts, plus more for garnishing

¼ cup tahini

¼ cup water

3 tablespoons olive oil, plus more for garnishing

¼ cup lemon juice

½ teaspoon paprika, plus more for garnishing

½ teaspoon ground cumin

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

FOR SERVING (OPTIONAL):

Toasted pita

Cut-up vegetables

Bread

SPECIAL TOOL:

Food processor

Drain the chickpeas, reserving ¼ cup of the aquafaba, or bean liquid. Smash and peel the garlic cloves. Place the beans and garlic in the bowl of a food processor and pulse until finely chopped. Add the walnuts, pistachios, and hazelnuts, then pulse again to continue chopping.

In a small bowl, mix the tahini and water to thin it out and help incorporate with the hummus. Add to the food processor with the olive oil and lemon juice. Run for 30 seconds to incorporate and begin to create a smooth mixture.

Add the paprika, cumin, ginger, and nutmeg. Run the process for another 30 seconds to combine. At this point add in the reserved aquafaba 1 tablespoon at a time, scraping down the bowl after each addition, until you have your desired consistency.

TO SERVE: Spoon the hummus into a shallow bowl, drizzle with olive oil, then sprinkle with paprika and a few of each nut. Serve with toasted pita, cut up vegetables, or bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

NOTE: To keep this dish gluten-free, forego the toasted pita or opt for a gluten-free version.

Greek Baked Beans

When Princess Diana offered to send over a recipe a family recipe, I figured it would be something the young ladies on Paradise Island enjoyed after a spirited workout or training session. But as it turns out, this is a dish Diana considers brain food. Her sister, Phillipus, used to make these baked white beans for her after they’d studied for hours, devoting themselves to philosophy, poetry, and physics. I had to substitute some of the spices that were unique to Themyscira but, according to Diana, I managed to capture the flavor.

Yield: 6 servings | V, V+*, GF

8 ounces dried Great Northern beans

8 ounces dried lima beans

4 cups vegetable broth

2 cups water

2 bay leaves

½ teaspoon red pepper flakes

1 tablespoon olive oil

3 stalks celery, diced

1 carrot, diced

1 yellow onion, diced

One 14-ounce can petite diced tomatoes

⅓ cup tomato paste

1 teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon ground sumac

¼ teaspoon ground cinnamon

½ cup chopped fresh parsley for serving (optional)

Crumbled feta for serving (optional)

Rinse and sort the beans, place them in a large pot with enough water to cover, and soak for 6 to 8 hours. Drain and rinse them, then place them in a Dutch oven with the broth, water, bay leaves, and red pepper flakes. Place the Dutch oven over medium-high heat and bring to a boil, decrease to a simmer, and cook for 1 ½ hours.

During the last half hour of simmering, preheat the oven to 350°F.

Place a large skillet over medium heat, add the olive oil to the pan, and sauté the celery, carrot, and onion until softened and beginning to brown, 5 to 7 minutes. Transfer to the pot with the beans along with the diced tomatoes, tomato paste, oregano, thyme, sumac, and cinnamon. Stir to combine, then place in the oven and bake for 1 ½ hours or until the beans are very tender and the sauce is reduced. Serve in a bowl with parsley and crumbled feta, if desired.

NOTE: This dish can be made vegan by omitting the feta or using a plant-based option.

Game Day Potato Skins

This one comes to us by way of Victor, or Cyborg as he’s often called. It’s part of a special game-day tradition he and his mother established when he was young. They’d watch football together and make these potato skins for good luck. There were also a few suggestions for cheers and the like, but those were team-specific and quite elaborate. I should add that Kelex actually reached out to Victor directly for the recipe. It seems he’s become his favorite member of the Justice League… possibly including you, Clark.

Yield: 12 potato skins | GF

6 small russet potatoes

4 slices bacon, cut into 1-inch pieces

⅔ cup finely shredded cheddar cheese, divided

4 tablespoons salted butter, melted, divided

4 tablespoons sour cream, divided

1 tablespoon snipped chives

1 teaspoon salt

¼ teaspoon paprika

Freshly ground black pepper

3 to 5 dashes hot sauce

SPECIAL TOOL:

Pastry or resealable bag

Scrub and dry each potato. Wrap them, individually, in wax paper or parchment, and then pierce them in several places with a fork. Microwave for 6 minutes and then an additional 4 to 6 until fork-tender. Allow to cool completely.

While the potatoes are cooling, cook the bacon in a medium skillet over medium-high heat until the fat has rendered and the bacon is crispy. Use a slotted spoon to transfer the bacon to a paper towel–lined plate.

When the potatoes are cool enough to handle, preheat the oven to 400°F.

Scoop out the pulp, adding it to a medium bowl and leaving a ½-inch border around the edges. Add the bacon, ⅓ cup of the cheese, 3 tablespoons of the butter, 2 tablespoons of the sour cream, chives, salt, paprika, black pepper to taste, and hot sauce. Stir, mashing the potato, until well combined.

Place the skins on a baking sheet and brush the insides with the remaining 1 tablespoon butter. Bake the empty potato skins for 10 minutes. Remove from the oven, stuff with the filling, and sprinkle with the remaining ⅓ cup cheese. Bake for another 10 minutes or until the cheese is melted and the potato is browning.

Remove from the oven and place the remaining 2 tablespoons sour cream in a pastry or resealable bag, cut a small hole in the tip, and pipe on the football hatch marks. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Mulligatawny Soup

I’m sure you know that I keep in touch with Alfred Pennyworth. What you might not know is that Alfred’s been an actor, a soldier, and a SPY of all things. But he’s always such a gentleman. We share recipes as well as stories and this mulligatawny soup is one Alfred learned to cook during his days doing espionage and the like. (Would you DO espionage, is that how they say it?) It became a favorite comfort food for Bruce when he was young and still holds a special place for both of them.

Yield: 6 servings | GF

4 tablespoons ghee, divided

1 small yellow onion, diced

3 small carrots, cut into ¼-inch coins

3 stalks celery, chopped

2 ½ teaspoons curry powder

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon ground ginger

½ teaspoon ground cinnamon

6 cups vegetable broth

2 cups red lentils

4 boneless skinless chicken thighs, cubed

In a Dutch oven or large stockpot, heat 2 tablespoons of the ghee over medium-high heat. When it melts, add the onion, carrot, and celery. Sauté until translucent and beginning to soften, 4 to 5 minutes. Add the vegetable broth and lentils, stir to combine, and bring to a simmer. Stir often.

In a separate dry pan, over medium-low heat, add the curry, coriander, turmeric, ginger, and cinnamon. Toast the spices until fragrant, 2 to 3 minutes.

Add the remaining 2 tablespoons ghee and the cubed chicken pieces to the pan of spices. Sauté the chicken for 5 to 7 minutes, until beginning to brown, and then transfer chicken to the pot with the lentils. Cover and cook for 25 to 30 minutes or until the lentils are soft and the chicken is cooked through. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

London Fare

Since you were willing to let bygones be bygones with that Manchester Black fellow, I followed your lead. After a little coaxing from your Ma, he volunteered this recipe for what he called “bangers and mash.” Apparently, he couldn’t get enough of this as a child in Tottenham. You’ll pardon me if I dress up the name just a tad here. The original struck me as a bit violent-sounding and I believe everyone should feel at ease when sharing a meal.

Yield: 4 servings | GF

MASHED POTATOES:

3 pounds gold potatoes

2 teaspoons salt

½ cup salted butter, softened, plus more for baking (optional)

½ cup half-and-half

½ teaspoon dried thyme

BANGERS:

2 tablespoons vegetable oil

8 sausage links (see Note)

3 yellow onions, thinly sliced

2 tablespoons chopped fresh sage

2 tablespoons salted butter

2 teaspoons tapioca starch

1 teaspoon beef bouillon

1 cup water

TO MAKE THE MASHED POTATOES: Fill a large bowl about halfway with water. Peel each potato and cut into roughly 2-inch chunks, adding the pieces to the water as you go. When all the potatoes are peeled and chopped, drain and rinse in a colander and add to a large pot. Add cool water to cover by 1 inch. Add the salt and place on the stove over medium-high heat. Bring to a boil, decrease the heat slightly, and simmer for 20 to 25 minutes or until the potatoes are fork-tender.

Drain the potatoes and place them back in the pot. Place the pot back on the hot burner with the heat off and gently mash until most of the steam has escaped. Add the butter, mash, and stir until mostly melted and incorporated. Add the half-and-half and thyme and continue to mash and stir until the desired consistency. Do not overwork. These can be served immediately but are extra delicious transferred to a casserole dish, dotted with 2 tablespoons of butter cut into small pieces, and baked. Preheat the oven to 350°F and bake for 20 to 25 minutes until golden brown and puffed.

TO MAKE THE BANGERS: In a large skillet with a tight-fitting lid over medium-high heat, add the oil and heat until it spreads over the pan. Add the sausages and brown all over, turning with tongs, for about 2 minutes per side. Transfer the sausages to a plate and add the onions to the pan. Sauté for 10 to 12 minutes, stirring occasionally, until golden brown.

Add the sage, butter, and tapioca starch and cook until the butter has melted and everything is well combined. Add the beef bouillon and the water, deglaze the bottom of the pan, and stir to dissolve the bouillon. Cook for about 5 minutes longer before adding the sausages and their juices back to the pan. Cover and cook for 5 to 7 minutes to warm up the sausages.

To serve, place a serving of mashed potatoes on a plate, place 2 sausages on top, and then top the sausages with the onion gravy.

NOTE: Bangers typically use fresh pork sausage links with mild spices but feel free to experiment with your favorite links.

The mashed potatoes can be made up to 2 days ahead and refrigerated. To bake cold from the refrigerator, cover the dish with foil, bake for 30 to 40 minutes, remove the foil, dot with butter, and bake as directed above until golden brown.

Sea King’s Ramen Bowl

This Kansas farm girl never thought she’d get to rub elbows with actual royalty like your friend Aquaman. Though Arthur, as he asked to be called, seems more comfortable thinking of himself as the son of a lighthouse keeper than as the King of Atlantis. His father used to make this ramen for him during cold Maine evenings by the ocean. It’s a recipe Arthur intends to keep in the family, of which he considers you an important member.

Yield: 2 servings | V, V+

TOFU:

1 tablespoon soy sauce

1 teaspoon hoisin sauce

1 teaspoon garlic powder

1 teaspoon sesame oil

7 ounces firm tofu, drained

2 baby bok choy

8 cremini mushrooms

2 tablespoons vegetable oil

SOUP:

4 cups mushroom stock

12 ounces fresh ramen noodles

¼ cup white miso

½ cup shredded nori, divided

3 green onions, thinly sliced, divided

Shichimi togarashi seasoning (optional)

TO MAKE THE TOFU: In a large bowl, add the soy sauce, hoisin sauce, garlic powder, and sesame oil. Stir to thoroughly combine. Cut the tofu into 1-inch cubes and add them to the bowl. Toss to thoroughly coat the tofu. Refrigerate to marinate while preparing the other ingredients.

Remove any bruised outer leaves from the bok choy and cut each one in half lengthwise. Remove the stems from the mushrooms and discard, or save for stock, and slice thinly.

Place a medium skillet over medium heat and add the vegetable oil. When the oil begins to shimmer, add the tofu, using a slotted spoon to transfer and leaving any excess marinade behind. Brown the tofu for 3 to 5 minutes before turning over and browning the other side, 3 to 5 minutes longer. Remove from the heat and set aside.

TO MAKE THE SOUP: In a medium pot over medium-high heat, bring the mushroom stock to a simmer. Add the bok choy and mushrooms and simmer for 5 to 7 minutes or until the bok choy is just tender. Add the noodles and cook according to package directions, usually 15 to 20 seconds. Remove the pot from the heat and add the miso. Stir until it is completely dissolved.

Divide the noodles between two large ramen bowls and ladle over the broth and vegetables. Top with half the tofu, half the nori, and half the white and light green parts of the green onions. Sprinkle the shichimi togarashi over the top, if using. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Oliver’s Spicy Chili

Oh yes, the submission we got from one Mr. Oliver Queen. Kelex and I didn’t even need to get in contact with him, he sought us out. He was insistent that we included this spicy chili in the book. Maybe a tad too insistent, but I can’t fault the young man for his earnestness. I can fault his recipe. Don’t get me wrong—it’s delicious. It’s just awfully spicy. Don’t tell him, but I’ve included some suggestions for how to make a milder version, if you’re so inclined. I imagine you put that Kryptonian constitution to the test when you dine with Mr. Queen!

Yield: 6 servings | GF*

2 tablespoons vegetable oil, divided

2 ½ teaspoons salt, divided

1 ¾ pounds finely chopped beef chuck (sometimes called chili or taco meat)

1 small onion, diced

3 cloves garlic, minced

Two 14.5-ounce cans no-salt-added diced tomatoes

1 to 4 chipotle peppers in adobo sauce, chopped (see Note)

One 15-ounce can tomato sauce

One 15-ounce can kidney beans, rinsed and drained

One 15-ounce can pinto beans, rinsed and drained

¼ cup apple cider vinegar

1 teaspoon dried Mexican oregano

½ teaspoon ground coriander

¼ teaspoon ground cumin

For Serving:

Cotija cheese or shredded cheddar cheese

Chopped onion

Sour cream or crema

Crackers or corn chips

TO MAKE THE CHILI: In a large Dutch oven over medium-high heat, add 1 tablespoon of the oil, ½ teaspoon of the salt, and enough of the beef to create a single layer. Brown the meat, stirring occasionally, for 2 to 3 minutes. Remove it to a large plate. Add the remaining 1 tablespoon oil, another ½ teaspoon of salt, and the remaining meat to the Dutch oven and cook until browned. Transfer to the plate.

Add the onion and garlic and cook until softened and beginning to brown, 3 to 5 minutes. Add the diced tomatoes and use the liquid to deglaze the bottom of the pan. Add the chopped chipotle peppers. Stir to combine. Add the tomato sauce, kidney beans, pinto beans, apple cider vinegar, oregano, coriander, cumin and remaining 1 ½ teaspoons salt. Stir to combine and then add the beef back in.

Bring the chili to a low boil and then decrease to a simmer. Simmer for 30 minutes, stirring often and scraping the bottom of the pan. After 30 minutes, adjust the seasoning as desired (see Note). Simmer for at least 10 minutes after each seasoning adjustment. Continue to simmer for a total of 45 minutes to 1 hour or until the mixture thickens slightly.

Serve immediately or allow to cool to just about room temperature before storing in an airtight container. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

TO SERVE: Set up a condiment bar with cheese, onions, sour cream, and crackers. Let your guests dress their own bowl.

NOTE: The chipotle peppers and their sauce are spicy and smoky with a lot of flavor. Add one at a time and test the spice level after simmering for at least 10 minutes. If you like spicy food, 2 to 3 peppers is probably the sweet spot. And if you’d prefer to keep this dish gluten-free, forego the crackers or pick up a gluten-free alternative.

P.S. Clark, remember that not all your guests will have freeze breath!

John Stewart’s Detroit-Style Pizza

Kelex was a lifesaver throughout this project, but especially when it came to reaching out to all three Green Lanterns we have here on Earth. This recipe comes from John Stewart, who Kelex reminds me is a “native of the Earth city Detroit, Michigan.” This particular pizza comes from his hometown and has a very crispy, airy crust. With “caramelized cheese all the way to the edges”, according to John’s notes. In exchange for the recipe, he asked me to remind you of the superiority of Detroit-style pizza to Metropolis-style. Apparently, this has been a friendly topic of ribbing between you two?

Yield: 6 to 8 servings

DOUGH:

1 cup water

1 teaspoon sugar

1 package or 2 ¼ teaspoons active dry yeast

2 ½ cups bread flour

1 teaspoon kosher salt

5 tablespoons olive oil, divided

SAUCE:

One 15-ounce can tomato sauce

2 tablespoons balsamic vinegar

1 teaspoon salt

¼ teaspoon red pepper flakes

½ teaspoon dried oregano

1 teaspoon sugar

1 teaspoon garlic powder

TOPPINGS:

4 ounces pepperoni

2 cups shredded mozzarella

8 ounces Wisconsin brick cheese or Monterey Jack, cubed

SPECIAL TOOLS:

Stand mixer fitted with a dough hook

14-by-10-inch Detroit-style pizza pan or heavy-duty cake pan

TO MAKE THE DOUGH: In a small bowl or measuring cup, heat the water to between 110° and 114°F. Stir in the sugar and sprinkle the yeast over the top, stir once, and set aside for 5 minutes.

In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, and 1 tablespoon of the olive oil. Add the activated yeast mixture and mix on low speed until a shaggy dough forms. Cover the bowl with a clean tea towel and allow it to rest for 10 minutes.

After 10 minutes, turn the mixer back to low and knead the dough for 5 to 10 minutes or until it starts to form a smooth ball. Oil a large bowl with 1 tablespoon of olive oil, place the dough in it, cover tightly with plastic wrap, and allow to rise in a warm spot for 2 hours or until doubled in size. While the dough is rising make the sauce.

TO MAKE THE SAUCE: In a medium saucepan over medium heat, combine the tomato sauce, balsamic vinegar, salt, red pepper flakes, oregano, sugar, and garlic powder. Cook, stirring frequently, until it begins to simmer. Cook for another 10 minutes and then remove from the heat until needed.

Once the dough has doubled in size, place an oven rack in the lowest position and preheat the oven to 500°F.

Use 2 tablespoons of the remaining olive oil to grease a 14-by-10-inch Detroit-style pizza pan or heavy-duty cake pan. Punch down the dough and transfer it to the pan. Stretch the dough to fit the bottom of the pan. If it is not stretching easily, let it rest for another 10 minutes.

Top with the pepperoni, creating an almost solid layer. Then scatter the mozzarella, making sure to cover all the way to the edges. Follow with the cheese cubes, again making sure to cover the edges. Drizzle the remaining 1 tablespoon olive oil over the top. Create three or four diagonal stripes of sauce across the top, making sure they don’t run into each other by leaving space in between.

Chocos

Your father has always had a passion for fantastical radio shows about little green men from Mars, so he couldn’t have been more excited when you brought an actual Martian home for Christmas. My favorite part of J’onn’s visit was hearing about his love for those store-bought cream cookie sandwiches you loved when you were a child. I told J’onn we could do one better for him right in our kitchen, with the recipe I’m including below. J’onn was a lovely chef’s assistant, I might add. He makes his way back to the farm from time to time to talk, and reminisce, but mostly for these cookies.

Yield: 5 dozen sandwich cookies | V

COOKIES:

2 ⅓ cups all-purpose flour

⅓ cup Dutch processed cocoa powder

⅓ cup black cocoa powder (see Note)

½ teaspoon baking powder

½ teaspoon kosher salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

FILLING:

¾ cup vegetable shortening

½ cup salted butter

4 cups powdered sugar, divided

1 teaspoon vanilla extract

¼ teaspoon salt

SPECIAL TOOLS:

Stand mixer fitted with a paddle attachment or hand mixer

Baking sheets lined with silicone mats or parchment paper

Pastry bag and large writing tip

TO MAKE THE COOKIES: In a medium bowl, whisk together the flour, cocoa powders, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, cream the butter and granulated sugar until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat again until fully incorporated. Add the flour mixture in three batches, mixing after each addition and scraping down the bowl as needed. Divide the dough in half, roll each half into a log about 10 inches long, and wrap in parchment paper. Refrigerate for at least 1 hour.

Preheat the oven to 350°F. Line baking sheets with a silicone mats or parchment paper.

Remove the dough from the refrigerator and cut into slices approximately ⅛ inch thick. Rotate the log after slicing every two or three cookies to keep from pressing down in one place too long and making it oblong. Place the cookies on the prepared baking sheets. At this time you can create a custom texture with everyday kitchen tools, such as a meat tenderizer, garlic press, or fork. Refrigerate the cookies for 15 minutes and then bake for 9 to 12 minutes or until firm. Allow to cool completely on wire racks.

TO MAKE THE FILLING: Add the shortening and butter to the bowl of a stand mixer, or a large bowl if using a hand mixer, and beat until light and fluffy, 2 to 3 minutes. Add the powdered sugar 1 cup at time, mixing after each addition and scraping down the bowl. Once all the sugar has been incorporated, add the vanilla and salt and beat again briefly.

Load the filling into a pastry bag fitted with a large writing tip. Flip half of the cookies over so that the “wrong” side is showing and pipe the filling onto the wrong sides, almost to the edge. Top with another cookie and press gently to adhere. You should have enough filling to create regular or double-stuffed cookies. Leftover filling can be stored in the refrigerator for up to 2 weeks. Cookies should be stored at room temperature in an airtight container for up to 3 days.

NOTE: Black cocoa powder gives these cookies a wonderful color and iconic taste, but if it is not available, you can substitute with dark cocoa powder or use regular cocoa. Make the cookies up to 5 days ahead but you should fill them when close to serving.

The Flash’s Mug Cake

I gather that Barry Allen’s nephew, Wally West, also goes by The Flash. In a lot of ways, those two are peas in a pod. Not much patience between them. According to Wally, this is the perfect dish for a person in a hurry. Not only is it a sweet pick-me-up, but it can be made in the microwave. It’s a novel concept, though I’m not sure the world can handle Wally West after he’s had a bite of this chocolate cake and hit a sugar rush…

Yield: 1 serving | V

2 tablespoons vegetable oil, plus more for greasing

¼ cup milk

⅛ teaspoon vanilla extract

¼ cup all-purpose flour

2 tablespoons cocoa powder

2 tablespoons brown sugar

¼ teaspoon salt

¼ teaspoon baking powder

1 tablespoon almond flour or powdered peanut butter (optional)

1 tablespoon mini candy-coated chocolate pieces

1 jumbo marshmallow

SPECIAL TOOL:

Large microwave-safe mug

Grease a large microwave-safe mug with vegetable oil. Add the oil, milk, and vanilla to the mug and stir to combine. Add the flour, cocoa, brown sugar, salt, and baking powder and stir again. Add the almond flour, if using. Add the chocolate pieces and stir to combine. When the batter is well mixed, create a small hole in the center and insert the marshmallow, pressing it into the batter.

Microwave for 60 to 70 seconds or until the cake batter is puffed. Carefully remove from the microwave, allow to cool for 1 to 2 minutes, and serve.

S.T.A.R. Labs Peach Cobbler

I have to start this one off with a thank you to Kelex. He gave me a crash course in the differences between androids and robots before I reached out to your friend Red Tornado. Red was so lovely to speak to, I don’t think he would have held an inadvertent faux pas against me. And he even sent along this peach cobbler recipe, which happens to be his daughter Traya’s favorite. Not just for how it tastes (which I must admit is extraordinary), but because she gets to watch her father create the whipped cream with his Tornado powers. For everybody else, I’ve included instructions for creating your own “tornado in a jar.” It’s a whole lot of fun but a bit more work than when Red does it himself…

Yield: 8 servings | V

FILLING:

1 ½ pounds peaches, peeled and sliced

½ cup brown sugar

1 tablespoon tapioca flour

1 teaspoon vanilla paste

Pinch of kosher salt

BISCUIT DOUGH:

1 ½ cups all-purpose flour

2 tablespoons powdered sugar

1 tablespoon baking powder

½ teaspoon kosher salt

8 tablespoons cold unsalted butter, divided, plus more for greasing

½ cup milk

¼ cup heavy whipping cream

2 tablespoons turbinado sugar (optional)

WHIPPED CREAM:

¾ cup heavy whipping cream

1 tablespoon powdered sugar

SPECIAL TOOLS:

8-by-8-inch baking pan

Pastry cutter

1-quart mason jar with tight-fitting lid

Preheat the oven to 375°F and grease an 8-by-8-inch baking pan.

TO MAKE THE FILLING: In a medium bowl, combine the peaches, brown sugar, tapioca flour, vanilla paste, and salt. Stir to combine and set aside to develop juices while you make the biscuit dough.

TO MAKE THE BISCUIT DOUGH: In a large bowl, add the flour, powdered sugar, baking powder, and salt. Stir to combine. Add 6 tablespoons of the butter and use a pastry cutter or two butter knives to cut the butter into the flour. When the pieces of butter are pea sized or smaller, set aside.

In a small bowl or measuring cup, whisk together the milk and heavy whipping cream and pour it into the flour mixture. Using a wooden spoon or spatula, stir the dough until it just comes together.

Pour the fruit into the prepared baking pan. Cut 1 tablespoon of butter into small pieces and dot over the fruit. Melt the remaining 1 tablespoon butter in a microwave-safe bowl.

Use an ice cream scoop or a large spoon to scoop out dough and place the scoops onto the fruit side by side to create a crust. There should be gaps in between the scoops. Dip the back of a soup spoon in the melted butter and use it to gently flatten each scoop, re-dipping in butter each time. Sprinkle with the turbinado sugar, if using.

Bake for 40 to 45 minutes or until the top is a rich golden brown and the fruit is bubbling. Remove from the oven and allow to cool for at least 15 minutes. Serve warm or at room temperature.

TO MAKE THE WHIPPED CREAM: Pour the heavy cream into a mason jar, add the powdered sugar, and screw on the lid. Shake the jar vigorously until the cream is whipped. It might be tiring for those who don’t have super speed. If you share this recipe with friends, you might want to warn them to trade off shaking the jar. The whipping process can take up to 5 minutes, but you should check the cream every minute or so to make sure someone with super speed doesn’t turn it into butter. The cream can be served with soft or stiff peaks.

Circus Popcorn

I had my hands full with you in the most wonderful way, Clark. But my dear friend Alfred was looking after not just Bruce Wayne, but Dick Grayson, too. As Alfred tells it, he started a movie night to help his charges bond. He even found out how the old Haley Circus used to make popcorn, so Dick would feel at home. Just another reason why I love Alfred Pennyworth. Of course, this before they began dressing the child in that rather bright tunic to fight crime. If only they’d asked for my help with his costume… though I do have a fondness for the cape.

Yield: about 25 cups | V, GF*

POPCORN:

¾ cup popcorn kernels

2 cups roasted, lightly salted peanuts

2 cups cinnamon bugle or other cinnamon corn snack

CARAMEL:

2 tablespoons salted butter

1 ½ cups packed dark brown sugar

2 tablespoons dark corn syrup

¼ cup water

2 tablespoons flaky salt, divided

SPECIAL TOOLS:

Candy thermometer

2 rimmed baking sheets lined with silicone mats or parchment paper

Preheat the oven to 250°F. Line two rimmed baking sheets with silicone mats or parchment paper.

TO MAKE THE POPCORN: Pop the popcorn and transfer it to a large mixing bowl or two, if needed. You will need lots of room to mix the ingredients. Combine the peanuts and corn snack with the popcorn until evenly mixed.

TO MAKE THE CARAMEL: In a medium saucepan over medium-high heat, melt the butter, then add the dark brown sugar, corn syrup, and water. Using a high-heat spatula or wooden spoon, slowly pull the water through the sugar, without stirring, until everything is moistened. Gently stir in the middle of the pan to continue to dissolve the sugar without splashing the sides of the pan. Fit the pan with a candy thermometer. Continue to cook, bringing to a boil, until the temperature reaches 234°F.

Pour the caramel over the popcorn mixture and stir to thoroughly coat. Turn out onto the prepared baking sheets and sprinkle with salt. Bake in the oven for 20 minutes. Remove from the oven and place on wire racks. Once the mixture is cool enough to handle, approximately 20 minutes, break up and store in an airtight container for up to 5 days.

NOTE: If you’d like this dish to be gluten free, use a gluten-free version of your preferred cinnamon corn snack.

Space-Iced Mocha

Barry Allen sent this recipe along with a note about what he called, “The Space-Time Caper.” The gist was that some awful alien invaders had you two racing through space AND time to determine who was faster. According to Barry, it really brought you together. Before you parted ways, you got your energy back up with the help of these iced mochas and talked about the future. Barry with Iris, you with Lois. That conversation must have been something… and it only took a race through the universe and all of spacetime to get you boys to that thoughtful place.

Yield: 1 serving, plus 4 cups syrup | V, GF

WHITE CHOCOLATE SYRUP:

One 12-ounce can evaporated milk

2 cups good-quality white chocolate chips

MOCHA:

2 ounces espresso (see Note)

¼ cup White Chocolate Syrup

6 ounces cold milk

Ice

FOR SERVING:

Whipped cream (optional)

SPECIAL TOOLS:

4-cup microwave-safe measuring cup

Milk frother

TO MAKE THE WHITE CHOCOLATE SYRUP: In a 4-cup, microwave-safe measuring cup or medium saucepan, combine the evaporated milk and chocolate chips. If using a microwave, cook for 1 minute, allow to stand for 5 minutes, and then stir until completely smooth. If cooking on the stovetop, set the heat to medium-low and stir constantly until the chocolate has completely melted and the mixture is smooth.

TO MAKE THE MOCHA: Add the espresso shot and 2 tablespoons of the chocolate syrup to a tall glass. Stir to combine. Set aside.

In a small measuring cup or bowl, combine the remaining 2 tablespoons of chocolate syrup and milk and whisk together or use a milk frother to create foam.

Fill the glass with ice. Slowly pour the milk mixture over the ice. Top with whipped cream, if desired, and serve immediately.

NOTE: The espresso shot can be made from your favorite espresso machine or by using ¼ cup boiling water and 2 teaspoons instant espresso powder. Enjoy the white chocolate syrup in other coffee beverages, as an addition to milkshakes, to make white hot chocolate, or drizzled over ice cream. It can be stored in the refrigerator in an airtight container for up to 3 weeks.

Direct Current Smoothie

When you managed to split yourself in two, I was initially overjoyed at the thought of having more of my Clark running around. To put it delicately, my enthusiasm was tempered when I realized the accident not only gave you zappy electrical powers, but it also turned you into a, let’s say “short-tempered” Superman red and “cool-as-a-cucumber” Superman blue. To celebrate the return of my one and only Clark, I developed this smoothie. It’s “real zippy and refreshing” according to your Pa.

Yield: 1 serving | V, V+, GF

1 cup coconut milk, divided

1 cup frozen pineapple chunks

½ teaspoon blue spirulina powder (see Note)

½ cup frozen cherries

½ cup frozen strawberries

½ teaspoon red beet powder (see Note)

SPECIAL TOOL:

Blender

Place a tall glass in the freezer.

In a blender, combine ½ cup of the coconut milk with the pineapple and blue spirulina and blend until smooth. Transfer the mixture to a measuring cup, or a separate blender carafe, if available, and refrigerate.

In a clean blender carafe, combine the remaining ½ cup coconut milk, cherries, strawberries, and beet powder. Blend until smooth.

Remove the glass from the freezer. Pour the two mixtures, simultaneously, from both sides of the glass. Serve immediately with a straw.

NOTE: Blue spirulina and beet powders are available in health food stores, many grocery stores, and online. They provide an amazing boost of color and nutrients. If you want a substitution, look for natural food colorings.

Chapter Four Fortress of Solitude

Clark, dear, when you told your father and me that you’d built your own place, well I can’t say that the Fortress is what we were expecting. A huge ice castle in the middle of the Arctic isn’t exactly what you see in the Daily Planet’s home listings. Of course, we did figure that you’d fill it with all that wonderful Kryptonian technology, as well as mementos from your many adventures. Part museum, part menagerie (we’ll get to your Super-Pets later), part home, and all YOU. This cookbook wouldn’t be complete without a few dishes to represent this part of your life. Some are inspired by the Fortress itself. Others are reminiscent of moments best revisited within the safety of its crystalline walls. And I’ll admit, I have substituted a few otherworldly ingredients. After all, I do test these recipes myself first…

Krypto’s Muffins

Jonathan and I are no strangers to taking care of animals here on Kent Farms. But we weren’t exactly prepared with a manual on what to feed a cute and cuddly Kryptonian dog or any other Super-Pet for that matter. Fortunately, or unfortunately, Krypto is quite the fan of these muffins, which I originally intended as a study snack for you and your friends growing up. Of course, I can’t say for certain how they’d go over with other animals, so a proper vet should sign-off before you go sharing these.

Yield: 12 muffins | V

2 eggs, separated

¾ cup pumpkin purée

½ cup maple syrup

⅓ cup oat milk

¼ cup applesauce

2 teaspoons apple cider vinegar

2 teaspoons coconut oil, melted, plus more for greasing

1 ½ cups whole wheat flour

1 cup rolled oats

1 tablespoon ground cinnamon

2 teaspoons ground ginger

2 egg whites

SPECIAL TOOLS:

12-cup muffin tin

Stand mixer fitted with a whisk attachment or hand mixer

Offset spatula

Preheat the oven to 350°F. Grease a 12-cup muffin tin with coconut oil.

In a large bowl, add the egg yolks, pumpkin, maple syrup, oat milk, applesauce, and apple cider vinegar. Whisk until thoroughly combined and there are no streaks of egg yolk. Add the coconut oil and stir again. Fold in the flour, oats, cinnamon, and ginger. Set aside.

Add all 4 egg whites to the bowl of a stand mixer fitted with a whisk attachment, or a large bowl if using a hand mixer. Beat on high until stiff peaks form. Gently fold the egg whites into the muffin batter, retaining as much loft as possible.

Scoop the batter into the muffin tin, filling each cup about three-fourths full. Bake for 12 to 15 minutes or until a cake tester comes out clean. Allow to cool for 15 minutes in the pan before using an offset spatula to remove them to a wire rack.

Enjoy or allow to cool completely before storing loosely covered with a clean dish towel for up to 1 day.

The Preserver Eggs

Clark, you’ve somehow managed to put together quite a nature preserve in that Fortress of yours, rescuing Winathian lightning beasts, Tamaranean dolphin cats, Rimborian sky whales, and all manner of other wonderful creatures. Almost like you’re running your own branch of Kent Farms. Ever the responsible farmer, I couldn’t be more proud to hear you protected your own from some alien big game hunter called the Preserver when he invaded the Fortress. Kelex let me see some of the footage of your battle against him, and let’s just say inspiration comes from some very unlikely sources…

Yield: 6 eggs | V, GF

½ cup chopped roasted red bell pepper

6 hard-boiled eggs, peeled

2 tablespoons mayonnaise

¼ teaspoon salt

¼ teaspoon cayenne pepper

SPECIAL TOOLS:

Blender or food processor

Fine-mesh strainer

Pastry bag (optional)

Purée the bell pepper in a small blender or the bowl of a food processor. Place the purée in a fine-mesh strainer set over a bowl and drain for about 30 minutes.

While the pepper is draining, cut the top third of each egg off and gently remove the yolks to a small bowl. If needed, cut a small bit off the bottom of each egg so that they can stand upright. Store both parts of the egg whites gently in an airtight container.

Press the last of the liquid from the pepper and add it to the yolks along with the mayonnaise, salt, and cayenne pepper. Mix with a fork until thoroughly combined. Store covered in the refrigerator until ready to assemble.

Fill each egg with filling, either with a small spoon or a pastry bag. Cut the tops in half and place them slightly apart on top of the filling so that the eggs look like they are bursting open. Any egg white scraps can be used to create a few claws climbing out of the eggs.

The eggs can be made up to 1 day ahead, but it’s best to assemble closer to serving.

Jon’s Red, White, and Blue Hummus

It seems like it was just yesterday, Jon was running around our family farm with a jacket and cape over his T-shirt, blue jeans, and sneakers. Back then, he couldn’t get enough of my special hummus. It’s red, white, and blue. Jon used to get a kick out of that. And I always liked making extra for you to have at the Fortress of Solitude. How else could I be sure my grandson was eating enough?

Yield: about 4 cups | V, GF*

3 cloves garlic

One 15-ounce can cannellini beans, rinsed and drained

2 cups shelled edamame beans (see Note)

2 teaspoons salt

Zest and juice of 1 lemon

2 tablespoons olive oil, divided

2 ½ teaspoons blue spirulina powder, divided (see Note)

½ teaspoon ground coriander

½ teaspoon red pepper flakes for garnishing (optional)

½ cup crumbled cotija cheese for serving

1 red bell pepper, sliced, for serving

Corn chips for serving (optional)

SPECIAL TOOL:

Food processor fitted with a blade attachment

In the bowl of a food processor fitted with a blade attachment, add the garlic and pulse until finely chopped. Add the cannellini beans and edamame and pulse to roughly chop. Add the salt, lemon zest, lemon juice, and 1 tablespoon of the olive oil and run the processor until a smooth mixture has formed. Scrape down the bowl as needed. Add 2 teaspoons of the blue spirulina and coriander and run the processor until all the spirulina is incorporated. You may need to scrape the bowl several times to achieve this.

To serve, scoop the dip into a shallow serving bowl, creating a valley on the surface with a spatula. In a small bowl, add the remaining 1 tablespoon olive oil and remaining ½ teaspoon spirulina. Whisk to combine and drizzle over the dip. Sprinkle on the red pepper flakes, if using, and the cheese. Serve with red bell pepper and chips.

NOTE: The shelled edamame may be available in the produce section or the freezer section. If using frozen edamame, make sure it is completely defrosted. Blue spirulina is available in health food stores and online. It is celebrated for its gorgeous color and mood-enhancing and health benefits. It does not, however, add much flavor and can be replaced with food coloring, if desired. You might not achieve the same color. And if you’d like to keep this dish gluten-free, skip the corn chips or opt for a gluten-free version.

Argo City Salad

I designed this family-style salad for you to share with your cousin, Kara, whenever she visits. I can’t imagine what it was like for her, sent to Earth to keep the baby Kal-El safe and arriving to find you, already an adult. I don’t think I’ll ever understand how that happened, no matter how many times you explain it to me. What I do understand is that I missed out on an incredible babysitter. Of course, Kara jokes that she dodged a bullet not having to babysit a boy who could dodge bullets. So if you ever need her to babysit Jon, I’d ask after serving this. Kryptonian meals are hard to replicate here on Earth, but tended to be nutrient-packed for efficiency and Kara’s assured me this salad does a nice job of reminding her of life in Argo City.

Yield: 6 servings | V, V+, GF

SALAD:

2 cups sugar snap peas

1 English cucumber

4 small rainbow carrots, scrubbed

5 green onions

1 cup Sungold tomatoes, halved

One 15-ounce can chickpeas, drained, aquafaba reserved

1 avocado, peeled, pitted, and diced

1 tablespoon lime juice

6 cups mixed salad greens

2 blood oranges, sliced, peeled, and pithed

DRESSING:

1 cup aquafaba

1 tablespoon lime juice

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

1 ripe avocado, peeled and pitted

¼ cup apple cider vinegar

¼ cup olive oil

Freshly ground black pepper

SPECIAL TOOLS:

Blender

Large platter

TO MAKE THE SALAD: Trim the ends of the snap peas, cut them into ½-inch pieces, and add them to a large bowl. Cut the cucumber in half lengthwise, use a small spoon to scrape out the seeds, and slice on an angle. Add to the bowl. Thinly slice the carrots and the white and light green parts of the green onion and add them to the bowl. Add the tomatoes and drained chickpeas. Add the avocado and lime juice and stir gently to mix. Set aside.

TO MAKE THE DRESSING: Add the aquafaba, lime juice, salt, garlic powder, and onion powder to the pitcher of a blender. Run the blender on high speed until the mixture is thick, opaque, and has almost doubled in size, 1 to 2 minutes. Stop the blender and add the avocado and apple cider vinegar. Run the blender on high again until the mixture is completely smooth. With the blender on medium-low, slowly add the oil through the hole in the lid until incorporated. Taste, add black pepper, and adjust the seasoning as desired.

TO ASSEMBLE THE SALAD: Arrange the salad greens on a large platter. Place the mixed vegetables down the center of the platter. Scatter the orange rounds over the salad. Drizzle with the dressing and serve with the rest of the dressing on the side. Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days.

Night Wings

Ever since Kelex told me about your adventures in the miniature city of Kandor, I can’t help but smile at the thought of you and Jimmy Olsen flying around teeny tiny as Nightwing and Flamebird. I’m sure the mission was a serious one, but when’s the last time I would have been able to tower over you? This spicy black sauce is a nod to the black and blue costume you wore there. I believe Dick Grayson took up the mantle after that. I shared this secret sauce with him, for continuity, and he approved. And don’t worry, I have a Flamebird variation so you can sit these birds side-by-side.

Yield: 4 servings

CHICKEN:

¾ cup cornstarch, divided

1 teaspoon kosher salt

1 teaspoon baking powder, divided

2 pounds chicken wings and drumettes

2 quarts frying oil

½ cup all-purpose flour

½ cup cold water

½ cup vodka

SAUCE:

¼ cup honey

¼ cup gochujang

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons rice vinegar

4 cloves garlic, grated

1-inch piece ginger, grated

1 ½ teaspoons black cocoa powder

1 teaspoon mirin

1 teaspoon oyster sauce

GARNISH:

¼ cup finely-sliced green onions, optional

SPECIAL TOOL:

Dutch oven with frying thermometer or deep fryer

Line a rimmed baking sheet with a wire rack.

TO MAKE THE CHICKEN: Combine ¼ cup of the cornstarch, the salt, and ½ teaspoon of the baking powder in a large bowl and whisk together. Toss the chicken pieces in this mixture, making sure each wing is well coated. Transfer the wings to the wire rack in a single layer and refrigerate for at least 1 hour or up to overnight. While the chicken is chilling, make the sauce.

TO MAKE THE SAUCE: Combine the honey, gochujang, brown sugar, soy sauce, rice vinegar, garlic, ginger, black cocoa powder, mirin, and oyster sauce in a large bowl.

About 30 minutes before frying, pour the frying oil into a large Dutch oven or deep fryer over medium-high heat. When the fryer is almost up to 365°F, combine the remaining ½ cup cornstarch, remaining ½ teaspoon baking powder, and flour in a large bowl. Whisk to combine. Slowly add the water, whisking as you go, and then repeat with the vodka. Continue to whisk until combined and the batter ribbons from the whisk.

Coat each wing in batter, making sure to shake off any extra, then carefully place in the hot frying oil and fry until golden brown, 5 to 7 minutes. Coat in sauce while hot by tossing in the bowl. Top with green onions for garnish, if using. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Flamebird Chicken

Now I wouldn’t design a recipe for one member of a team without including a dish for the other. Since I’ve got Night Wings, I thought you might want to have a cutlet with a bit of heat as a nod to his partner in the skies of Kandor. We’re a spicy bunch, we Kents, and spicy chicken is right in my wheelhouse. Apparently, it’s in Mr. Olsen’s, too. Though the hardest part of picturing him as Flamebird is imagining that boy without a camera…

Yield: 6 to 8 servings | GF*

COATING:

6 cups cornflakes cereal (about 6 ounces)

⅓ cup grated Parmesan cheese

2 teaspoons dried parsley

1 ½ teaspoons paprika

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

DREDGE:

2 eggs, lightly beaten

2 tablespoons hot sauce

1 tablespoon water

CHICKEN:

4 pounds boneless skinless chicken thighs

2 to 3 tablespoons olive oil for drizzling

2 tablespoons coarse salt for finishing

HOT HONEY:

1 cup honey

¼ cup hot sauce

2 teaspoons cayenne pepper

2 teaspoons garlic powder

1 teaspoon onion powder

½ teaspoon chili powder

½ teaspoon kosher salt

SPECIAL TOOL:

Food processor (optional)

Preheat the oven to 425°F and line two baking sheets with parchment paper.

TO MAKE THE COATING: Add cornflakes to the bowl of a food processor and pulse until large crumbs form. Alternatively, you can crush the cornflakes in a large sealable plastic bag. Pour the crumbs into a large, shallow bowl, add the cheese, parsley, paprika, chili powder, garlic powder, and onion powder, and mix together thoroughly.

TO MAKE THE DREDGE: In a medium bowl, thoroughly mix together the eggs, hot sauce, and water.

TO MAKE THE CHICKEN: Add chicken thighs to the egg mixture and stir until they are well covered. Remove each chicken thigh from the egg mixture, allowing the excess to drip back into the bowl, and coat in the crumb mixture. Press to adhere the mixture to both sides. Lay out on the prepared baking sheets. Liberally drizzle the olive oil over the top of each piece of chicken. Bake for 20 to 25 minutes until the edges are crispy and the thighs reach an internal temperature of 165°F.

TO MAKE THE HOT HONEY: While the chicken is cooking, in a small saucepan over medium-low heat, add the honey, hot sauce, cayenne pepper, garlic powder, onion powder, chili powder, and salt. Stir until well combined and the mixture is warmed through.

When you remove the chicken from the oven, drizzle some of the hot honey mixture over the warm chicken. Sprinkle with coarse finishing salt. Serve immediately. Extra hot honey can be served on the side for dipping. Leftover chicken can be stored in the refrigerator in an airtight container for up to 3 days.

NOTE: The chicken can be reheated in a skillet with a bit of olive oil. This recipe works well as a sub for the sausage patty in the Donut Breakfast Sandwich. And it can be made gluten-free if you opt for a gluten-free cornflake cereal.

Kryptonian Crystals (Rock Candy)

The crystals that make up the outside of the Fortress of Solitude are just beautiful. But if I’m being honest, I’d have had some design notes to make the place a little cozier looking. I mean, some of those crystals look like walls of rock candy. Whenever I raise this, Kelex reminds me that “the Kryptonian data matrix that crafted the Fortress does not take suggestions.” Well, it should. And I’ll just voice my protest right here in the form of a Kryptonian crystal-inspired rock candy recipe. That said, I also hope it’ll make a nice treat for my grandson, and anyone else with a sweet tooth.

Yield: about 5 candy sticks | V, V+, GF

10 cups sugar, divided, plus ½ cup more for the sticks

4 cups boiling water

SPECIAL TOOLS:

5 wooden candy sticks, plus more for round 2 (optional, see Note)

Masking tape

Five 12-ounce tall, skinny jars

Funnel

Soak the wooden candy sticks in water for 15 minutes. Place ½ cup of the sugar on a plate and roll the sticks in the sugar until well coated. Let them stand for at least 1 hour or overnight.

In a medium saucepan, add 4 cups of the sugar. Add the boiling water to the pan and stir gently until most of the sugar has dissolved. Place the saucepan over medium heat and bring the mixture to a boil, then decrease the heat to low. Add 1 cup of the remaining 6 cups sugar at a time, stirring frequently. Wait until each cup of sugar has dissolved into the solution before adding the next cup. This will take longer with each addition. Once all the sugar has been added, continue to cook for 10 minutes, then remove from the heat and allow to rest for 20 minutes.

While the sugar mixture is resting, create a grid of masking tape over the mouth of each jar, leaving a small space in the center for the sticks. Place the jars on a rimmed baking sheet and prepare a place for them to rest undisturbed for up to 10 days.

Use a large funnel and a ladle to fill each jar with the sugar solution about 2 inches from the top. Insert one stick into the center of each jar. Leave uncovered, without moving, over the next 7 to 10 days and watch your crystals grow!

To remove the candy sticks, gently break through the top layer of sugar and pull the sticks free. Place on a parchment-lined baking sheet to dry, about 30 minutes. Serve immediately or store between layers of parchment in an airtight container. The candy can also be stored in cellophane treat bags.

NOTE: The sugar solutions and leftover crystals can be reused. In a medium saucepan, combine the leftovers with ½ cup sugar and heat over medium heat until dissolved. Stir constantly to keep from boiling and follow the directions above to make another batch of sticks. A few drops of food coloring can be added to the jars to produce colored crystals and up to 1 teaspoon of extracts can be added to create flavors. And if you’d like the recipe to be vegan, just confirm that the sugar you’re using is a vegan one.

Phantom Zone Shaker Cookies

As I understand it, your birth father, Jor-El, used the Phantom Zone to house the worst of the worst of Kryptonian villains. And as is often the case, some rascal or another has managed to strand you in there yourself for a spell. I realize it’s not exactly your favorite place and I’m fond of turning negatives into positives. One thing led to another and here we are with these Phantom Zone shaker cookies.

Yield: 12 cookies | V

¾ cup salted butter, softened

4 ounces cream cheese, softened

¾ cup sugar

½ cup unsweetened cocoa powder

1 egg

1 teaspoon vanilla extract

2 ½ cups all-purpose flour, divided

7 ounces clear isomalt nibs, smashed into small pieces

½ recipe Icing, dyed black

Black edible marker

Sprinkles in desired colors

Silver luster dust (optional)

SPECIAL TOOLS:

Stand mixer fitted with a paddle attachment or hand mixer

Silicone baking mats

2 ¾-inch square cookie cutter

2 ¼-inch square cookie cutter

In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, beat together the butter, cream cheese, sugar, and cocoa powder until light and fluffy. Add the egg and vanilla and beat again until well combined. Add the flour 1 cup at a time, mixing on low speed and then mixing by hand with the last cup. Divide the dough in half, form into disks, wrap in parchment paper, and chill in the refrigerator for at least 1 hour.

Toward the end of the hour, preheat the oven to 375°F.

Working with one disk at a time, turn out the dough onto a lightly floured silicone mat. Roll out to ⅛ inch thick and, using the cookie cutters, cut out as many of the larger squares as you can. From the center of every square, use the small cookie cutter to cut a window. You can either reroll the center square cookies or bake them to be decorated in an alternative way. Slide a baking sheet under the silicone mat, rewrap the scraps, and chill both the scraps and the cookies while working with the second disk. Repeat with the second disk and make sure the cookies chill for at least 10 minutes before baking.

Bake the cookies for 8 minutes, remove the trays from the oven, and create “window” cookies by filling 2 of every 3 cookie cavities with the isomalt, filling the center and being careful to keep it off the edges of the dough. The empty “windows” will create the spacers for each cookie. Bake for another 2 to 4 minutes or until the cookies are firm and the isomalt is completely melted. Allow to cool on a wire rack.

Use the black icing to “glue” each “spacer cookie” onto a “window” cookie with a thin line of icing. Allow to dry for at least 1 hour.

While those are drying, use the edible marker to draw a silhouette on the back of the remaining windows. Once the cookies have dried, spoon about ½ teaspoon of sprinkles into the center of the spacer cookie and then glue the silhouette cookies onto the spacers using the black icing. Do not disturb for another hour or your sprinkles will get caught in the icing.

Once completely dry, apply silver dust, if using, by brushing it around the edges of the cookie, and store in an airtight container between layers of parchment or individually wrap in cellophane bags for gifting. The cookies can be stored for about 5 days.

NOTE: Consider placing a small, colorful light under them for plating and display. Just make sure your guests are careful around glass!

Krypton Cupcakes

I came up with these cupcake “geodes” as a little housewarming gift, so you can feel like you have a piece of the Fortress with you wherever you go. But I promised Kelex that I would clarify for the record that my jelly candy is “materially different from Kryptonian technology, which is grown from a crystalline base and can perform everything from data storage to energy collection to interfacing with operating systems.” My cakes… do not do any of that. But they sure taste good.

P.S. You can make these clear like the crystals in your Fortress, but I added food coloring. I know you said there are some rocks or what-have-you from Krypton that appear in these colors…

Yield: 24 cupcakes | V

CRYSTALS:

Coconut oil for greasing

1 ¾ cups white grape juice

4 teaspoons agar agar

1 ½ cups sugar

Green and red food coloring

Culinary essential oils or extracts for flavoring (optional)

CUPCAKES:

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¼ cup unsalted butter, softened

1 cup sugar

½ cup sour cream (about 4 ounces)

2 eggs

½ cup milk

¼ cup champagne vinegar

1 tablespoon vanilla extract

FROSTING:

1 ½ cups unsalted butter, cool but softened

¾ cup sweetened condensed milk, divided

1 teaspoons fresh lemon juice

2 teaspoons vanilla extract

Black food coloring

SPECIAL TOOLS:

Cupcake liners

Two 12-cup muffin tins

Two loaf pans

Offset spatula

Small paring knife

Stand mixer fitted with a paddle attachment and a whisk or hand mixer

Pastry tip or melon baller

Grease two loaf pans with coconut oil, line a baking sheet with parchment paper, and place cupcake liners in the muffin tins. Set aside.

TO MAKE THE CRYSTALS: In a small saucepan, combine the grape juice and agar agar, stir, and let stand for 5 minutes. Place the saucepan over medium heat and cook, stirring constantly, until the agar agar is completely dissolved. Raise the heat to medium-high, add the sugar, and stir until the sugar is completely dissolved. Bring to a boil and cook until the mixture is syrupy and thick enough to coat the back of a spoon, about 3 minutes.

Divide the mixture between the two loaf pans. Stir 2 or 3 drops of green coloring into one and 2 or 3 drops of red coloring into the other. Add a few drops of culinary essential oil or up to ¼ teaspoon of extract, if using, and stir to thoroughly combine. Place on a heatproof, level surface and allow to set for 1 hour.

Remove the mixture from the pans by running an offset spatula around the edge. The mixture is quite flexible and you should be able to pull it from the pan. Tear or cut into crystal-shaped pieces. A small paring knife works well to create the facets. Save the small scraps in separate bowls and set aside. Place the finished crystals on the baking sheet. They can be enjoyed right away or left to set for up to 1 hour before storing between layers of parchment in an airtight container for 1 day at room temperature or up to 1 week in the refrigerator.

Preheat the oven to 350°F.

TO MAKE THE CUPCAKES: In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, beat the butter and sugar until pale and fluffy, 2 to 3 minutes. Add the sour cream and beat until well combined, scraping down the sides of the bowl. Add the eggs one at a time, beating after each addition and scraping down the sides of the bowl. Add the dry ingredients in two batches, mixing and scraping down the bowl each time.

In a 1-cup measuring cup, measure the milk and champagne vinegar. Stir to combine. The milk will begin to curdle, creating a buttermilk of sorts. Add it to the batter all at once and beat again until incorporated. Add the vanilla and mix again.

Fill each cupcake liner two-thirds full and bake for 12 to 15 minutes or until a cake tester comes out clean. Remove from the oven and allow to cool on a wire rack. Once completely cool, the cupcakes can be decorated or stored in an airtight container for up to 4 days. They can also be frozen for up to 1 month.

TO MAKE THE FROSTING: Add the butter to the bowl of a stand mixer fitted with a whisk attachment or a large mixing bowl if using a hand mixer. Whisk on high speed until the butter turns very pale and is the consistency of a thick spread, 3 to 4 minutes. Scrape down the sides of the bowl. Add the condensed milk in three batches, whisking and scraping down the bowl after each addition. Add the lemon juice and vanilla and mix again briefly until combined. Add a few drops of food coloring and stir to combine, leaving some uneven distribution to create a stone look. Use the frosting immediately or store in an airtight container at room temperature for up to 12 hours. If it needs to be stored longer, refrigerate, allow to come to room temperature, and stir before using.

TO ASSEMBLE THE CUPCAKES: Mix each color of jelly scrap with ¾ cup of frosting in two separate bowls. Use the wide end of a pastry tip or a melon baller to scoop out a small hole in the center of each cupcake. Fill each hole with the frosting/jelly mixture. Frost each cupcake and then top with 2 or 3 crystals. Store in a cool place until serving or refrigerate.

Dragon Fruit Parfait

As a mother, I can’t help but worry about young folks getting involved in the decidedly adult hero business. Even if the youngster in question has an IQ higher than my blood pressure while you’re off saving the world. Still, I’m eternally grateful to Hiro Okamura—Toyman, I believe you call him—for helping you and Bruce destroy that Kryptonite meteor before it reached Earth. I wasn’t sure how to go about thanking a preteen mechanical genius, but then it hit me: dessert! Next time you see him, please pass this along. I hope he likes it (I also hope he stays out of trouble)!

Yield: 2 servings | V, V+*, GF

¾ cup oat milk

1 cup frozen red dragon fruit

1 tablespoon honey

¼ cup chia seeds

1 small mango, peeled, pitted, and sliced

1 plum, pitted and sliced

1 passion fruit

Coconut flakes for serving (optional)

SPECIAL TOOLS:

Blender

2 dessert glasses

Combine the oat milk, dragon fruit, and honey in a blender and purée until well blended. Stir in the chia seeds and refrigerate for at least 1 hour or overnight.

Layer the dragon fruit pudding with the mango and plum slices, dividing them between two glasses. Cut open the passion fruit and scoop half the pulp onto each parfait. Top with coconut flakes and serve immediately.

NOTE: This recipe can be made vegan if you substitute agave for the honey.

Diana’s Frozen Honey Yogurt Pops

I understand it’s a tradition for Diana and Bruce to attempt to surprise you at the Fortress of Solitude on your birthday. And from what Diana’s said, they are never quite sure what to get “the Superman who has everything.” Bruce typically gives you cash, so I guess even “the world’s greatest detective” can be stumped once a year. But Diana was pretty proud when she showed up with these frozen yogurt pops. Inspired by her own love of ice cream, she workshopped this with some of the best chefs on Paradise Island. She passed the recipe along so you can make it anytime, which I gather means she’d like it if you kept some on hand the next time she visits the Fortress. Like any great gift, this one seems to make the giver just as happy as the receiver…

Yield: Six 3-ounce pops | V, GF

16 ounces nonfat Greek yogurt

¼ cup good-quality olive oil

¼ cup honey, orange blossom if possible

½ teaspoon orange blossom water

¼ teaspoon ground cardamom

1 cup bittersweet chocolate wafers, melted

¼ cup raw pistachios, roughly chopped

SPECIAL TOOLS:

Stand mixer fitted with a paddle attachment or hand mixer

Ice pop molds

In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, combine the yogurt, olive oil, and honey. Mix until thoroughly combined and no streaks of olive oil or honey are visible. Stir in the orange blossom water and cardamom until thoroughly combined. Fill ice pop molds according to the mold’s instructions and freeze for at least 6 hours or overnight.

Line a baking sheet with parchment paper. Once the pops are frozen, remove them from their molds and dip the top half of each pop into the melted chocolate, using a spatula to bring the chocolate about halfway up the sides. Allow some of the excess chocolate to drip off, hold the pop over the baking sheet, and sprinkle with pistachios on both sides. Place the finished pop on the baking sheet and repeat until all the pops have been dipped in chocolate and coated in nuts. Place in the freezer for 5 minutes before storing between layers of parchment in an airtight container for up to 2 weeks.

Plurb, It’s Wonderfully Awful

Oh my, but you do not often speak fondly about your time in space, Clark. You came back to Earth with a rather rugged look. I loved the beard; what you ended up doing with your cape is another story. When you do talk about that time, you eventually come back to the bit about how pleasantly surprised you were by Plurb. And how, oddly enough you missed the taste of it when you finally got home. Well, surprise! While I was talking to Guy, he volunteered to head out on his own to find the recipe for me. When he returned, we both realized we’d have to get creative with ingredient substitutions as Okaaran blood ale (whatever that is) is not readily available here in Kansas. Hope we did it justice!

Yield: 2 servings | V, V+*, GF*

HIBISCUS SYRUP:

1 cup water

1 cup sugar

2 tablespoons butterfly pea flower powder

1 tablespoon dried hibiscus flowers

DRINKS:

1 cup Hibiscus Syrup

16 ounces sparkling water, well chilled

2 large scoops lemon sorbet (about 1 cup)

2 lime quarters

4 to 6 gummy worms vegetarian or vegan if preferred

SPECIAL TOOLS:

Fine-mesh strainer

2 tall glasses

TO MAKE THE SYRUP: In a small saucepan over medium-high heat, add the water, sugar, butterfly pea flower powder, and hibiscus flowers. Stir to combine. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, remove from the heat and let steep for 10 minutes. Strain the syrup through a fine-mesh strainer into a jar or other airtight container, discarding the solids. Refrigerate until cool or up to 1 week.

TO ASSEMBLE THE DRINKS: Pour ½ cup of the syrup into each glass. Top each with 8 ounces of the sparkling water. Top with a scoop of sorbet per glass, squeeze a lime quarter over the sorbet scoops, and top each drink with 2 or 3 gummy worms. Serve immediately.

NOTE: This recipe is vegan if you use vegan sorbet and gluten free if you use gluten-free, vegan gummy worms.

Freeze Breath Slushy

Believe it or not, your father and I never had much call to vacation in Antarctica before you came into our lives. So, we dressed in as many layers as possible for our first visit to the Fortress. On our way inside, your Pa joked that the only way we could feel colder was if you decided to use your freezing breath on us. Or threatened to make us a slushy. Of course, we warmed up once we made it inside and the experience got me thinking about this recipe. It calls for lime and has a little warming ginger flavor once you get past the chill. Just like the entrance to the Fortress of Solitude or a well-timed joke.

Yield: 4 servings | V, V+, GF

4 limes

1-inch piece ginger, peeled

2 cups water

1 cup sugar

2 cups sparkling water

Zest each lime and add the zest to a small saucepan. Juice the limes and add the lime juice to the zest along with the ginger, water, and sugar. Place the saucepan over medium-high heat and stir until the sugar is completely dissolved. Cook for 1 minute longer, and then remove from the heat and set aside to cool.

Once cool, remove the ginger piece and discard. Transfer the mixture to a large, shallow dish (a glass lasagna pan works well) and place in the freezer on a level surface where it will not be disturbed.

After 1 hour, use a fork to scrape the mixture, making sure to pull ice crystals from the bottom and sides of the pan. Repeat this process two or three more times every half hour until the entire mixture is frozen. Store the mixture in an airtight container for up to 1 week.

To create the slushy, add about 2 cups of the mixture to a tall glass, top with about ½ cup sparkling water, stir gently, and serve with a wide straw.

Lara-El’s Comfort Tea

I saved this one for last, so the book would start and end with recipes from both of your mothers. Kelex discovered it in the data drive for the rocket that brought you to Earth, so I know Lara-El wanted you to have it. According to the drive, Orgeus Tea was a favorite drink of hers and she prepared it for both Jor-El and your Kryptonian grandfather, Sul-Van, whenever they needed to rest and clear their heads. While we don’t have any Orgeus flowers here on Earth, Kelex has assured me that this recipe is a near perfect match. I’m just glad to know that passing down recipes is a family tradition for both Kryptonians and Kents.

Yield: 2 servings | V, V+*, GF

1 cup boiling water

2 jasmine tea bags

1 teaspoon unsweetened matcha powder

1 tablespoon honey

Ice

16 ounces sparkling water

In a teapot, add the boiling water and tea bags and let steep for 5 minutes. Whisk in the matcha and honey until thoroughly combined and allow to cool for 15 minutes. Divide the tea between two tall glasses and fill with ice. Top with sparkling water and serve immediately.

NOTE: This recipe can be made vegan by substituting agave for the honey.

There you have it, Clark. A scrapbook, a gift and a reminder of your legacy. While I would hope this is a reminder you don’t need, you’ll have to allow your mother a chance to just be your mother for once. I don’t get very many chances to do that for you these days. When you were young, a well-timed slice of apple pie, or a warm mug of apple cider was all I needed to comfort you during the hard times. Now you’re an adult, a hero, a husband and a father with all the world looking to you for help. If I can add just a small bit of perspective and turn these lives you saved and heroes you’ve fought with into dinner buddies and lunchtime pals, well then Kelex and I have done our job on this one.

Love,

Ma Kent

Dietary Considerations

V: VEGETARIAN • V*: EASILY MADE VEGETARIAN • V+: VEGAN • V+*: EASILY MADE VEGAN • GF: GLUTEN FREE • GF*: EASILY MADE GLUTEN FREE

CHAPTER ONE Smallville

Martha Kent’s Waffles   V

Steak and Egg   GF*

Creamed Corn   V, GF

Corn Bread Muffins with Honey Butter   V, GF*

Coleslaw   V, GF

Kent Family Mashed Potatoes   V, GF

Homemade Chicken Noodle Soup

Barbecue Chicken with Homemade Sauce   GF

Tomato Bean Soup   V, V+*, GF*

Dipped Ice Cream Cones   V, GF*

Apple Pie   V

Hot Chocolate   V, GF

Chocolate Syrup   V, V+*, GF

Dinner Ham   GF

Hot Apple Cider   V, V+, GF

CHAPTER TWO Metropolis

Daily Cream Donuts   V

Donut Breakfast Sandwich

Perry’s Pastrami Sandwich

Quickie Pickles   V, V+, GF

Original Red Hots

“That’s a Wrap” Gyro

Veggie Baked Ziti   V*, GF*

Big Belly Burger

LexMix   V, GF*

Hein Sauce, Two Ways   V, V+*, GF*

Fine Dining Fashion: Wonton Crisps

Beef Bourguignon   GF*

Steelworks Signature Meatloaf   GF*

Bibbo’s Ribs   GF

X-Ray Rice Dome   V, V+, GF*

The “Dish”   V*, V+*, GF

Superman Ice Cream   V, GF

Frozen River Ice Cream Cake   V

Superman Cupcakes   V

Superman Flying Cookies   V

Red and Blue Cookies   V

Lois Lane’s Lavender Latte   V, V+*, GF

Infrared Mocha   V, V+*, GF

Big Belly Strawberry Banana Shake   V, GF

CHAPTER THREE Hall of Justice

Green Lantern Toast   V, GF*

Coddled Eggs with Toast Soldiers   V*, GF*

Bulking Bowl   V*, GF

Black and White Tea Sandwiches   V

Hawkgirl Hummus   V, V+, GF*

Greek Baked Beans   V, V+*, GF

Game Day Potato Skins   GF

Mulligatawny Soup   GF

London Fare   GF

Sea King’s Ramen Bowl   V, V+

Oliver’s Spicy Chili   GF*

John Stewart’s Detroit-Style Pizza

Chocos   V

The Flash’s Mug Cake   V

S.T.A.R. Labs Peach Cobbler   V

Circus Popcorn   V, GF*

Space-Iced Mocha   V, GF

Direct Current Smoothie   V, V+, GF

CHAPTER FOUR Fortress of Solitude

Krypto’s Muffins   V

The Preserver Eggs   V, GF

Jon’s Red, White, and Blue Hummus   V, GF*

Argo City Salad   V, V+, GF

Night Wings

Flamebird Chicken   GF*

Kryptonian Crystals (Rock Candy)   V, V+, GF

Phantom Zone Shaker Cookies   V

Krypton Cupcakes   V

Dragon Fruit Parfait   V, V+*, GF

Diana’s Frozen Honey Yogurt Pops   V, GF

Plurb, It’s Wonderfully Awful   V, V+*, GF*

Freeze Breath Slushy   V, V+, GF

Lara-El’s Comfort Tea   V, V+*, GF

Measurement Conversions

VOLUME

US

METRIC

½ teaspoon (tsp)

1 mL

1 teaspoon (tsp)

5 mL

1 tablespoon (tbsp)

15 mL

1 fluid ounce (fl. oz.)

30 mL

¼ cup

60 mL

⅓ cup

80 mL

3.4 fluid ounces (fl. oz.)

100 mL

½ cup

120 mL

⅔ cup

160 mL

¾ cup

180 mL

1 cup

240 mL

1 pint (2 cups)

480 mL

1 quart (4 cups)

0.95 liter

TEMPERATURE

FAHRENHEIT

CELSIUS

200°F

93.3°C

212°F

100°C

250°F

120°C

275°F

135°C

300°F

150°C

325°F

163°C

350°F

177°C

400°F

205°C

425°F

218°C

475°F

232°C

WEIGHT

US

METRIC

½ ounce (oz.)

14 grams (g)

1 ounce (oz.)

28 grams (g)

¼ ounce (oz.)

113 grams (g)

⅓ pound (lb.)

151 grams (g)

½ pound (lb.)

227 grams (g)

1 pound (lb.)

454 grams (g)

Glossary

GLOSSARY OF TOOLS AND TECHNIQUES

BASTING BRUSH:

Used for pastries, all things baking, and also barbecue sauces, this brush is often rubber. It can also be made of bristles. It’s great for glazing your creations with oil, butter, and any other spreads.

DOUGH HOOK:

A tool of many sizes, this attachment goes with your mixer to knead dough without all the hassle.

DUTCH OVEN:

A large heavy cooking pot usually made of cast iron. This can go on the stove or in the oven and is great at retaining heat, making it the perfect cooking vessel for just about everything.

EGG CODDLER:

This tool, made of glass or heat-resistant material, protects your eggs when coddling them.

FAT SEPARATOR:

A measuring cup perfectly crafted to take excess fat out of your sauce blend.

IMMERSION BLENDER:

Also called hand or handheld blenders, immersion blenders have an extended blade that is immersed in a food or mixture to blend of puree it. Immersion blenders are great for pureeing food in the container in which it is mixed or cooked.

MICROPLANE:

A thin tool used to grate foods like lemon and cheese.

MILK FROTHER:

A simple, inexpensive tool, a milk frother is a great way whip iced drinks and mix your cocktail to perfection!

OFFSET SPATULA:

Your best tool in decorating cake and cupcakes, this spatula features a drop-down shoulder from the handle to the blade, perfect for smoothing out frosting.

PARING KNIFE:

A small, evenly proportioned blade usually 3 to 4 inches long. Used for paring, peeling, and slicing fruits and vegetables and for chopping small quantities.

PULL WATER THROUGH:

This technique refers to gradually adding water to a sugar mix to prevent it from crystalizing.

COOKING TO ORDER:

A fun phrase to add to your cooking arsenal, it refers to serving each element of a dish (like eggs) as you make them.

Acknowledgments

Thank you, as always, to my amazing team of idea generators and recipe testers, August Craig, Jac Craig, and Patricia Parrish, I couldn’t do it without you. Much love to my family and friends who are always willing to taste new things and help keep the kitchen clean. Thank you as well to DC Comics, Insight Editions, my co-author, and my wondeful (and very patient) editor Alexis Sattler.

—Elena P. Craig

Special thanks to Mom, my own personal Ma Kent. To Jesse for your unrelenting optimism and to Kyle for being a heck of a Pa Kent to my niece and nephew.

—Jermaine McLaughlin

About the Authors

ELENA PONS CRAIG is a food and prop stylist and recipe developer with more than 25 years of experience in culinary design, marketing, photography, and publishing. With a deep love for pop culture, she enjoys hiding Easter eggs in depictions of fictional worlds. With her husband and two children, she has developed superhero cooking skills that cross generations, genders, and genres.

JERMAINE MCLAUGHLIN is a London (UK)-born, Brooklyn-based writer, comic historian, and collector of entirely too many action figures. He’s a twenty-year veteran of the comic book industry from his time at DC Comics, whose work has been featured on the sites Syfy Wire and The Beat. His work is also featured prominently in the Marvel Comics Library series from Taschen, specifically the collections for The Avengers, The Amazing Spider-Man, and The Fantastic Four.

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Copyright © 2025 DC. SUPERMAN and all related characters and elements © & ™ DC. WB SHIELD: © & ™ WBEI. (s25)

All rights reserved. Published by Insight Editions, San Rafael, California, in 2025.

Wheat Chex™ and Rice Chex™ © General Mills. KASHI® is a registered trademark of Kashi Company

No part of this book may be reproduced in any form without written permission from the publisher.

ISBN: 979-8-88663-820-2

Ebook ISBN: 979-8-88663-821-9

Gift Set ISBN: 979-8-33740-034-1

Publisher: Raoul Goff

SVP, Group Publisher: Vanessa Lopez

VP, Creative: Chrissy Kwasnik

VP, Manufacturing: Alix Nicholaeff

Editorial Director: Thom O’Hearn

Art Director: Stuart Smith

Designer: Brooke McCullum

Editor: Alexis Sattler

Editorial Assistant: Anna Friedman

Editorial Assistant: Gabrielle Cruz

VP, Senior Executive Project Editor: Vicki Jaeger

Managing Editor: Shannon Ballesteros

Production Manager: Deena Hashem

Strategic Production Planner: Lina s Palma-Temena

Digital Publishing Manager: Maddison Rhoa

Photography by Ted Thomas

Food and set styling by Elena P. Craig

Lead decorating by Patricia Parrish

Food styling assistance by Lauren Tedeschi