- Cranberry Chutney
- Deconstructed Pumpkin-Bourbon Cannoli
- Ham and Cheddar Corn Muffins
- Creamy Braised Kale and Mushroom Casserole
Kristen Desmond (Darden School of Business, Class of 1999), lives and cooks in Santa Barbara, California. For six years, she owned and operated Flagstone Pantry, a healthy gourmet grab-and-go in the Santa Barbara Public Market. During the pandemic, she cooked for World Central Kitchen, an international relief organization producing nutritious meals for families in need. Her team produced up to 5,000 meals per day. These days she tends her community garden space and works as a warehouse assistant at her local food bank.
“My contribution will be cranberry chutney,” Desmond said. “Thick, chunky, tart and festive. I believe this recipe was originally published in The New York Times, but I’m not sure. [Editor’s note: It was.] It’s been passed down by women in my family without attribution. It’s the one side dish I look forward to most and it takes leftover turkey sandwiches to the next level.”