Patrick's Cookbook

Ingredients

Directions

1. Combine water and Better Than Bouillon in a measuring cup, stirring to dissolve completely.
2. Place chicken thighs in the Instant Pot. Add prepared stock, dried rosemary, and bay leaf.
3. Seal lid and set valve to sealing position. Cook on high pressure for 15 minutes.
4. Allow natural release for 5 minutes, then carefully quick release remaining pressure.
5. Remove chicken and set aside. Strain cooking liquid through fine-mesh strainer, discarding solids. Reserve broth for other recipes.
6. Use chicken as needed - whole, sliced, or shredded.

Ingredients

Directions

1. Wash rice thoroughly: Place rice in a fine-mesh strainer or bowl. Rinse under cold running water, gently agitating with your fingers, until the water runs clear (typically 3-4 rinses). Drain well.
2. Combine hot water and Better Than Bouillon in a measuring cup, stirring to dissolve completely.
3. Transfer washed rice to rice maker pot. Add prepared stock and bay leaf.
4. Cook according to rice maker instructions (long grain white rice setting).
5. Once cooking is complete, let rice rest for 5 minutes before opening.
6. Open rice maker, remove bay leaf, and gently fluff rice with a fork or rice paddle.
7. Add butter and gently fold into rice until evenly distributed. Serve immediately.

Ingredients

Directions

1. Using hands, mix all ingredients together thoroughly until well combined.
2. Roll mixture into 1½ inch balls and place 1 inch apart on baking sheet.
3. Bake for 15 minutes, then turn and continue baking for 8-12 minutes until cooked through.
4. Let stand for 5 minutes before eating.
5. Store refrigerated in a sealed container.

Ingredients

Directions

1. Cook eggs in Instant Pot on high pressure for 5 minutes. Natural release for 4 minutes, then transfer to ice bath. Peel eggs.
2. Slice eggs lengthwise and remove yolks to a mixing bowl.
3. Combine egg yolks, mayonnaise, dijon mustard, white wine vinegar, dried dill weed, salt, sugar, and garlic powder. Mix until smooth.
4. Transfer filling to a gallon zip bag and snip a small corner off. Pipe filling into egg whites.
5. Garnish with smoked paprika and serve.

Ingredients

Directions

1. For the sriracha mayo:
   1. Combine and mix Kewpie mayonnaise, Sriracha, and sesame oil in Small Bowl #1
   2. Refrigerate until needed
2. Heat oil in a pan over medium heat. Working in batches if needed, fry Spam slices for 2-3 minutes per side until browned and crispy.
3. In Small Bowl #2, whisk together soy sauce, mirin, brown sugar, and sake.
4. Add sauce mixture to pan with Spam and swirl to coat evenly. Simmer for 5 minutes until liquid is nearly absorbed.
5. Using a musubi mold, layer ingredients as follows:
6. Slide mold off musubi and fold nori ends up and over to seal, using a drop of water to secure.
7. Serve immediately or wrap individually in plastic wrap. Store in refrigerator for up to 5 days.

Ingredients

Directions

1. Melt butter in a large skillet over medium-high heat. Add squeezed spinach, breaking up clumps. Cook for 5-7 minutes, stirring occasionally, until spinach begins to brown and any remaining moisture evaporates.
2. Add minced garlic (Small Bowl #1) and cook for 1 minute until fragrant. Add chopped artichoke hearts (Medium Bowl #2) and cook for 2-3 minutes more. Remove from heat and let cool slightly.
3. In Large Bowl #1, combine softened cream cheese, mayonnaise, Parmesan, ¼ tsp. salt, ¼ tsp. black pepper, and a pinch of red pepper flakes until smooth.
4. Fold in the cooled spinach and artichoke mixture until evenly distributed.
5. Transfer to a 1-quart baking dish and top with shredded mozzarella (Small Bowl #2).
6. Bake for 25-30 minutes until bubbly and golden brown on top.
7. Let rest for 5-10 minutes before serving.

Ingredients

Directions

1. The night before, rinse beans thoroughly and place in large bowl. Cover with cold water by 3 inches. Soak for 8-12 hours. Drain before using.
2. Make the Braised Pork Ribs according to recipe (up to 2 days before). Strain braising liquid, removing spent aromatics and herbs. Reserve rib bones with any remaining meat attached. Pick 2 lbs. of meat from ribs, keeping pieces rustic and chunky. Set aside meat and bones separately.
3. In large Dutch oven or heavy pot (8+ quart), heat 3 Tbsp. fat or lard over medium heat. Add diced onion, carrots, celery (Medium Bowl #1), leeks (Medium Bowl #2), and grated parsnip (Small Bowl #1). Sauté for 10-12 minutes until vegetables are softened and beginning to caramelize.
4. Add minced garlic (Small Bowl #2) and cook for 1-2 minutes until fragrant. Add 3 Tbsp. tomato paste and cook, stirring constantly, for 2-3 minutes until paste darkens and becomes fragrant.
5. Deglaze with ½ cup red wine, scraping up any browned bits from bottom of pot. Simmer until wine reduces by half, about 3-4 minutes.
6. Add soaked and drained beans, hand-crushed tomatoes with juices (Medium Bowl #3), braising liquid, 1 Tbsp. hot sauce, reserved rib bones, 2  bay leaves, 4-5  thyme sprigs, and 1 tsp. white pepper. Add 6 cups chicken stock.
7. Bring to boil, then reduce to gentle simmer. Cover and cook for 2-2½ hours, stirring occasionally, until beans are completely tender. Add additional stock as needed to maintain thick soup consistency.
8. Remove rib bones (they should be clean or nearly so). Add picked pork and dried parsley. Simmer for 10 minutes to heat through.
9. Taste and adjust seasoning with kosher salt, black pepper, and/or hot sauce.
10. Remove bay leaves and thyme sprigs. Let soup rest for 10-15 minutes before serving—it will thicken as it sits.

Ingredients

Directions

1. Heat 6-quart enameled dutch oven over medium-high heat. Add 2 Tbsp. oil. Working in 3-4 batches to avoid crowding, brown lamb cubes on multiple sides until deeply caramelized, about 8-10 minutes per batch, adding more oil as needed (up to ¼ cup total). Transfer browned lamb to Large Bowl #1 and set aside.
2. Reduce heat to medium. If pot is dry, add final portion of oil (remaining from ¼ cup). Add onions and garlic (Small Bowl #1) and cook, stirring occasionally, until softened and golden brown, about 8-10 minutes.
3. Add 3 Tbsp. berbere to the pot. Stir constantly for 45-60 seconds until spice is darkened and very fragrant. Add 6 Tbsp. tomato paste and stir constantly, scraping to prevent scorching, for 2-3 minutes until paste is brick-red and caramelized.
4. Add remaining 2 Tbsp. berbere and 1 Tbsp. salt; stir to combine. Immediately add 3 cups chicken broth and use a wooden spoon to scrape bottom of pot vigorously, releasing all browned bits. Add 28 oz. (2 cans) diced tomatoes with their juices. Bring to a simmer.
5. Return browned lamb and any accumulated juices (Large Bowl #1) to pot. Add drained chickpeas and apricots (Medium Bowl #1). Stir to combine. The liquid should come about ¾ of the way up the solids; add additional broth if needed.
6. Bring to a full simmer on stovetop. Cover with tight-fitting lid and transfer to preheated 300°F oven.
7. Braise for 4 hours, checking at 3½ hours. Lamb should be pull-apart tender and 2 cups chickpeas should be creamy. If liquid level seems low at the 3½ hour check, add ½-1 cup hot broth. If stew seems too thin, crack lid slightly for final 30 minutes.
8. Remove from oven. If sauce needs reducing, place uncovered pot on stovetop over medium heat and simmer for 5-10 minutes until thickened to coat the back of a spoon. If desired, skim excess fat from surface.
9. Stir in remaining apricots (Medium Bowl #1) and cilantro, lemon juice, and honey (Medium Bowl #2). Taste and adjust seasoning with additional salt if needed. Let rest for 10-15 minutes before serving.
10. Serve over couscous or cooked rice, topped with pomegranate arils and tzatziki, with harissa on the side.

Ingredients

Directions

1. Heat 2 Tbsp. vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, celery, and carrots (Medium Bowl #1). Cook, stirring occasionally, until vegetables begin to soften, about 8-10 minutes.
2. Add minced garlic (Small Bowl #1), 1 tsp. cumin, and 1 tsp. Mexican oregano. Cook, stirring constantly, until fragrant, about 1 minute.
3. Add Rotel tomatoes with their juice and cook for 3-4 minutes, allowing some liquid to evaporate and flavors to concentrate.
4. Pour in 2 cups carnitas consommé and 3 cups water. Add 2  bay leaves, 1 tsp. salt, and ½ tsp. black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add black beans (Medium Bowl #2) and carnitas meat (1½ cups, Medium Bowl #3). Simmer for additional 10-15 minutes until vegetables are tender and flavors are well integrated.
6. Remove bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
7. Remove from heat and stir in lime juice (3 Tbsp., Small Bowl #3) and half of the chopped cilantro (¼ cup, Small Bowl #2).
8. Serve hot, garnished with remaining cilantro and lime wedges on the side.

Ingredients

Directions

1. Melt 8 Tbsp. butter in a large pot (5+ Qt.) over medium heat.
2. Add onions (4 cups, Medium Bowl #1) and cook, stirring until softened, about 5 minutes.
3. Add mushrooms (2 lbs., Large Bowl #1) and sauté for 5 more minutes.
4. Stir in 6 cups chicken broth, 2 Tbsp. soy sauce, 1 tsp. hot paprika, 4 tsp. sweet paprika, and 4 tsp. dried dill weed.
5. Reduce heat to low, cover, and simmer for 15 minutes.
6. In Small Bowl #2, whisk 2 cups milk and 6 Tbsp. flour together; stir into soup until blended.
7. Cover and simmer for 15 more minutes, stirring occasionally.
8. Add 1 cup sour cream, parsley (½ cup, Small Bowl #1), 4 tsp. lemon juice, 1 tsp. salt, ¼ tsp. MSG, and ½ tsp. black pepper.
9. Stir over low heat until warmed through, about 3 to 5 minutes.
10. Serve immediately.

Ingredients

Directions

1. Brown 1 lb. sweet Italian sausage and 1 lb. hot Italian sausage into small chunks. Transfer to Medium Bowl #2; set aside.
2. Combine all ingredients in a large stock pot: browned sausage (Medium Bowl #2), onion, carrots, celery, potatoes, and zucchini (Large Bowl #1), garlic (Small Bowl #1), 1 lb. frozen vegetables, mushrooms (Medium Bowl #1), 12 oz. tomato sauce, 24 oz. diced tomatoes, 12-14 cups chicken broth, 1 tsp. Italian herb mix, 1 tsp. basil, 3 Tbsp. parsley, 3  bay leaves, ½ tsp. oregano, 1 Tbsp. sugar, 1 tsp. onion salt, and 1 tsp. MSG (optional).
3. Bring to a boil, reduce heat and simmer covered for 30 minutes.
4. Stir occasionally and vigorously to thicken broth.
5. For canning: process at 15 pounds for 90 minutes.

Ingredients

Directions

1. Brown 1 lb. Italian sausage over medium heat until fully cooked. Remove and transfer to Medium Bowl #3; set aside, retaining drippings in the pot.
2. Sauté onions (Small Bowl #1) in the same pot until translucent, then add garlic (Small Bowl #2) and cook for an additional 1 minute.
3. Deglaze the pan with ¼ cup white wine (optional).
4. Return sausage (Medium Bowl #3) to the pot along with 8 cups chicken broth and potatoes (Medium Bowl #1). Bring to a boil, then simmer until potatoes are tender, stirring occasionally, about 10-15 minutes.
5. Stir in kale (Medium Bowl #2) and cannellini beans (do not drain). Simmer until kale is wilted, about 5 minutes.
6. Stir in 1 cup heavy cream. Season with ½ tsp. salt, ¼ tsp. pepper, ¼ tsp. red pepper flakes, and ¼ tsp. MSG (optional) to taste.

Ingredients

Directions

1. In a small pan or skillet, melt 1 Tbsp. butter. Add garlic (1 Tbsp., Small Bowl #1) and sauté for 30-60 seconds until fragrant. Remove from heat and transfer to Small Bowl #2; set aside.
2. In a baking dish, combine garlic (Small Bowl #2), baked beans, 1 Tbsp. brown sugar, 2 tsp. yellow mustard, 2 tsp. Worcestershire sauce, ½ tsp. smoked paprika, and ¼ tsp. black pepper. Stir thoroughly.
3. Bake at 375°F uncovered for 30-35 minutes until edges are bubbling and top is slightly caramelized. The sauce should be thickened, not soupy.
4. Let stand for 5 minutes before serving.

Ingredients

Directions

1. Wash rice thoroughly: Place rice in a fine-mesh strainer or bowl. Rinse under cold running water, gently agitating with your fingers, until the water runs clear (typically 3-4 rinses). Drain well.
2. Combine hot water and Better Than Bouillon in a measuring cup, stirring to dissolve completely.
3. Transfer washed rice to rice maker pot. Add prepared stock, bay leaf, Berbere spice mix, and dehydrated soup vegetables.
4. Cook according to rice maker instructions (long grain white rice setting).
5. Once cooking is complete, let rice rest for 5 minutes before opening.
6. Open rice maker, remove bay leaf, and gently fluff rice with a fork or rice paddle.
7. Add butter and gently fold into rice until evenly distributed. Serve immediately.

Ingredients

Directions

1. In Large Bowl #2, toss halved brussels sprouts (Large Bowl #1) with 2 Tbsp. high-heat oil, ¾ tsp. kosher salt, and ½ tsp. black pepper until evenly coated.
2. Arrange brussels sprouts in a single layer in the air fryer basket, cut side down when possible. Work in batches if necessary to avoid overcrowding.
3. Air fry at 400°F for 12-14 minutes, shaking the basket halfway through, until outer leaves are charred and crispy and cut surfaces are deeply caramelized with dark brown to black edges.
4. While brussels sprouts are cooking, melt butter in a small saucepan (preferably light-colored to monitor browning) over medium heat.
5. Continue cooking, swirling occasionally, for 3-5 minutes after the butter foams. Watch carefully as milk solids turn golden brown and develop a nutty aroma. Remove from heat immediately when the solids reach a deep amber color.
6. Add rosemary sprigs to the brown butter off heat. Let steep for 2-3 minutes while the sprouts finish cooking.
7. Remove rosemary sprigs and whisk in balsamic glaze until loosely emulsified. The mixture will remain somewhat separated—this is expected.
8. Transfer hot brussels sprouts directly from air fryer to a large serving bowl.
9. Immediately drizzle balsamic brown butter over the sprouts and toss gently to coat evenly. The residual heat will help distribute the sauce.
10. Taste and adjust seasoning. Finish with flaky salt to taste. Serve immediately while sprouts are still crispy and the butter is warm.

Ingredients

Directions

1. Clean Brussels sprouts by trimming the stem ends and removing any discolored outer leaves. Cut larger sprouts into quarters and smaller ones in half.
2. In Large Bowl #2, toss the prepared Brussels sprouts (Large Bowl #1) with 2 Tbsp. oil and 1 tsp. garlic salt until evenly coated.
3. Spread the Brussels sprouts in the air fryer basket.
4. Air fry at 400°F for 15 minutes, shaking the basket halfway through cooking time, until the sprouts are crispy and slightly blackened.
5. While the sprouts are cooking, prepare the butter sauce: In a small saucepan over medium-low heat, melt 4 Tbsp. butter. Add ¼ tsp. garlic powder, ¼ tsp. dried rosemary, and ¼ tsp. black pepper. Cook for 1 minute until fragrant.
6. Remove butter sauce from heat and whisk in ¼ tsp. lemon powder (or 1 Tbsp. lemon juice).
7. Transfer the cooked Brussels sprouts to a serving bowl, pour the butter sauce over them, and toss to coat evenly.
8. Sprinkle with 2 tsp. grated Parmesan cheese and serve immediately.

Ingredients

Directions

1. In Small Bowl #6, combine 3 Tbsp. soy sauce, 2 tsp. fish sauce, 1 tsp. hoisin sauce (optional), and 1 Tbsp. sesame seeds
2. Heat large high-walled frying pan or wok on High.
3. Add 3 Tbsp. canola oil and heat for 30 seconds.
4. Add 6 cups rice to pan and stir thoroughly. Pan should be hot enough that rice makes popping sounds.
5. Stir rice every 30 seconds for about 5 minutes until moisture is reduced and rice begins to change color.
6. Create an empty circle in center of pan and add onion (⅓ cup, Small Bowl #1), carrot and ginger (Small Bowl #2), and garlic (Small Bowl #3).
7. Add 1 Tbsp. sesame oil to vegetables in pan.
8. Cook and stir vegetables carefully for 1 minute, avoiding combining with rice.
9. Stir contents of pan thoroughly.
10. Create an empty circle in center of pan and add scrambled eggs (Small Bowl #5).
11. Add remaining 1 Tbsp. sesame oil to eggs.
12. Cook, stir, and chop eggs carefully for about 1 minute until set, avoiding combining with rice.
13. Stir contents of pan thoroughly.
14. Add ¾ cup peas and stir thoroughly.
15. Add prepared sauce mixture (Small Bowl #6) and stir thoroughly.
16. Cook for about 1 minute, stirring frequently.
17. Add scallions (⅓ cup, Small Bowl #4) and stir thoroughly.
18. Remove from heat and serve hot.

Ingredients

Directions

1. Bring a large pot of water to a boil. Add green beans (Large Bowl #1) and blanch for 5 minutes. Drain and immediately plunge into ice water. Drain again and return to Large Bowl #1.
2. In a large skillet, melt ½ cup butter over medium heat. Add mushrooms (Medium Bowl #1) and onion (Small Bowl #1); cook for 5 minutes, until tender.
3. Stir in ¼ cup flour and cook for 2 minutes, stirring constantly.
4. Gradually stir in 1½ cups milk and cook for 2-3 minutes, until mixture thickens.
5. Stir in 1 cup sour cream, cheese (1 cup, Medium Bowl #2), 1 tsp. salt, 1 tsp. pepper, and blanched green beans (Large Bowl #1).
6. Transfer mixture to prepared baking dish. Bake for 25 minutes.
7. Sprinkle evenly with 2 cups French-fried onions. Bake for 15 minutes longer, until hot and bubbly.

Ingredients

Directions

1. Toss bread cubes (Large Bowl #1) with melted butter (4 Tbsp., Small Bowl #3), then spread on a baking sheet and toast at 250°F for 45-60 minutes, stirring every 15 minutes, until golden and dry. Let cool and return to Large Bowl #1.
2. Brown sausage over medium heat until cooked through, breaking into small crumbles. Remove with slotted spoon and transfer to Medium Bowl #2; set aside.
3. In the same pan, melt remaining 4 Tbsp. butter (Small Bowl #4). Add onions and celery (Medium Bowl #1), cooking until softened, about 8-10 minutes. Add garlic (Small Bowl #1) and cook for 1 minute more. Transfer to Medium Bowl #3; set aside.
4. In Large Bowl #2, combine toasted bread (Large Bowl #1), cooked sausage (Medium Bowl #2), sautéed vegetables (Medium Bowl #3), 2 tsp. dried sage, 1 tsp. dried rosemary, 2 tsp. dried thyme, 1 Tbsp. dried parsley, and ¹/₈ tsp. ground nutmeg.
5. Gradually add chicken broth (2-3 cups), stirring gently until bread is evenly moist but not soggy. Mix in beaten eggs (Small Bowl #2), 1½ tsp. kosher salt, and 1 tsp. black pepper. Taste and adjust seasoning if needed - the mixture should taste slightly saltier than you'd expect, as the flavors will mellow during baking.
6. Transfer to prepared baking dish. Cover with foil and bake at 350°F for 30 minutes.
7. Uncover and bake for additional 15-20 minutes until top is golden brown and crispy.
8. Let rest for 10 minutes before serving.

Ingredients

Directions

1. Place mushroom caps gill-side up on a rimmed baking sheet. Bake for 10 minutes to release moisture. Remove and set aside.
2. Toast gluten-free bread until golden and crispy. Process in food processor or crush by hand into coarse crumbs (about 1½ cups). Transfer to Medium Bowl #1.
3. In a large skillet, brown Italian sausage over medium heat, breaking into small crumbles, until fully cooked, about 8-10 minutes. Remove sausage with slotted spoon and transfer to Medium Bowl #3; set aside. Reserve 2-3 Tbsp. of rendered fat in the skillet, discarding excess.
4. Add shallot and garlic (Small Bowl #2) to the skillet and sauté over medium heat until softened and fragrant, about 3-4 minutes.
5. Add chopped mushroom stems (Small Bowl #1). Cook, stirring occasionally, until mushroom liquid has evaporated, about 5-7 minutes.
6. Add breadcrumbs (Medium Bowl #1) to the skillet and toast, stirring constantly, for 1-2 minutes until golden and fragrant.
7. Add white wine or chicken broth and cook, stirring, until liquid is nearly evaporated, about 2-3 minutes.
8. Remove skillet from heat. Add cooked sausage (Medium Bowl #3), cream cheese and 3 oz. parmesan (Medium Bowl #2), and 1 tsp. oregano, ½ tsp. thyme, ½ tsp. MSG, ¾ tsp. salt, ½ tsp. black pepper, and ¼ tsp. red pepper flakes (Small Bowl #4). Stir until cream cheese is melted and mixture is well combined. Taste and adjust seasoning—the filling should be well-seasoned.
9. Fill each mushroom cap generously with the sausage mixture, mounding slightly. Sprinkle reserved 1 oz. parmesan (Small Bowl #3) evenly over the tops.
10. Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
11. Garnish with fresh parsley (Small Bowl #5) and serve hot.

Ingredients

Directions

1. Heat 2 Tbsp. olive oil in a medium saucepan over medium heat. Sauté onion (Small Bowl #1) for 2-3 minutes until translucent.
2. Add garlic (Small Bowl #2) and optional jalapeño (Small Bowl #6) and cook for 30 seconds until fragrant.
3. Add rinsed rice to the pan and stir to coat with oil. Toast for about 2 minutes, stirring frequently.
4. Transfer rice mixture to rice cooker. Add 3 cups chicken broth to appropriate fill line. Stir gently to combine.
5. Close lid and cook on standard white rice setting until cycle is complete.
6. Once done, let rice sit for an additional 5-10 minutes with the lid closed.
7. Open lid and fluff rice with a fork. Add lime juice (¼ cup, Small Bowl #4), lime zest (Small Bowl #3), chopped cilantro (½ cup, Small Bowl #5), and 2 Tbsp. butter. Fold gently until well combined and butter is melted.
8. Taste and adjust seasoning, if needed, with salt, lime juice, or cilantro to preference.

Ingredients

Directions

1. Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside. Do not rinse.
2. Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt ½ cup butter over medium heat. Whisk in ½ cup flour. Cook, stirring constantly, for 2-3 minutes until a pale golden roux forms.
3. Build the Cheese Sauce Base: Gradually whisk in 4 cups warmed whole milk, a little at a time, until smooth. Continue whisking until the sauce thickens about 5-7 minutes. Stir in ½ cup heavy cream, 1 tsp. smoked paprika, 1 tsp. Hungarian hot paprika, ½ tsp. garlic powder, and 1 tsp. dry mustard powder. Season with ¼ tsp. salt and ¼ tsp. black pepper to taste. Stir in sodium citrate (Small Bowl #3) thoroughly.
4. Melt the Cheeses: Reduce the heat to low. Add the shredded sharp cheddar, Gruyere, and smoked gouda cheeses (Large Bowl #1) to the sauce, a handful at a time, stirring constantly until melted and smooth.
5. Combine Macaroni & Cheese: Add the cooked macaroni to the cheese sauce and stir gently until fully coated. Fold in the diced ham (Small Bowl #2).
6. Assemble & Top: Transfer the mac and cheese mixture to the prepared baking dish, spreading it evenly. In Small Bowl #4, combine the grated Parmesan cheese (½ cup, Small Bowl #1) and ½ cup panko breadcrumbs. Sprinkle this mixture generously over the top.
7. Bake: Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown and crispy.
8. Serve: Let the mac and cheese stand for 5-10 minutes before serving. Garnish with fresh parsley.

Ingredients

Directions

1. Brown 2 cups rice in a pan with 1 Tbsp. lard until lightly toasted. Transfer to Medium Bowl #2; set aside.
2. Add browned rice (Medium Bowl #2), Ro-Tel tomatoes, and prepared broth (Medium Bowl #1) to rice cooker to appropriate fill line.
3. Cook on standard rice setting. When done, fluff rice with fork before serving.

Ingredients

Directions

1. Heat 2 Tbsp. vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add drained corn (Medium Bowl #1) in a single layer. Cook undisturbed for 3-4 minutes until kernels develop golden-brown caramelization.
3. Stir corn and continue cooking 2-3 minutes, allowing additional browning and caramelization.
4. Sprinkle 1 Tbsp. Mexican spice mix over corn and stir constantly for 30 seconds until fragrant and evenly distributed.
5. Remove skillet from heat. Add lime juice (Small Bowl #3) over corn, then add 2 Tbsp. mayonnaise, stirring until kernels are evenly coated.
6. Fold in chopped cilantro (¼ cup, Small Bowl #1) and crumbled queso fresco (3 Tbsp., Small Bowl #2), gently mixing until cilantro wilts and cheese begins to soften and melt into the mixture.
7. Transfer to serving bowl and serve immediately while warm.

A cold-start technique for consistently crisp, flat bacon every time. Starting in an unheated oven allows the fat to render slowly and evenly while the meat cooks: no curling, no burning, no fuss.

Ingredients

Directions

1. Place wire cooling rack(s) on baking sheet(s)and arrange bacon strips in single layer, not touching.
2. Place baking sheets with bacon on rack(s) in a cold oven.
3. Set oven to 405°F and start timer for 20 minutes.
4. Check bacon at 20 minutes. It is done when golden brown and stiff. Bacon will crisp further as it cools. Depending on oven and cut, another 5–10 minutes may be necessary.
5. Transfer bacon to a paper towel-lined plate, (optionally) layering paper towels between strips to absorb excess grease.

A refreshing Korean cucumber side dish that perfectly balances crisp texture with spicy, garlicky, and sesame flavors. This quick pickle provides the perfect counterpoint to rich Korean dishes.

Ingredients

Directions

1. For regular cucumbers: Remove seeds with a spoon, then slice into ¹/₈ inch half-moons. For English cucumber: Slice into ¹/₈ inch rounds. Set aside in Large Bowl #1.
2. Place cucumber slices (Large Bowl #1) in a colander, sprinkle with 1½ tsp. kosher salt, and toss gently. Let drain for 30 minutes (regular) or 20 minutes (English).
3. Rinse cucumbers briefly under cold water. Plunge into ice water bath for 1 minute. Drain well and pat thoroughly dry with paper towels. Return to Large Bowl #1.
4. In Medium Bowl #1, combine minced garlic (Small Bowl #1), 1½ tsp. gochugaru, 1 Tbsp. rice vinegar, 2 tsp. toasted sesame oil, ½ tsp. sugar, and ¼ tsp. black pepper.
5. Add dried cucumber slices (Large Bowl #1) and sliced green onions (Small Bowl #2) to the bowl. Toss gently but thoroughly to coat.
6. Sprinkle with 1 Tbsp. toasted sesame seeds, toss once more, and let rest for 10 minutes before serving.

Ingredients

Roasted Asparagus

1. Place trimmed asparagus (Medium Bowl #1) on a baking sheet. Drizzle with 1½ Tbsp. olive oil and sprinkle with ½ tsp. dried thyme, lemon zest (1½ tsp., Small Bowl #2), ½ tsp. salt, and ¼ tsp. black pepper. Toss to coat evenly.
2. Arrange asparagus in a single layer and roast for 30-40 minutes until tender-crisp and lightly browned.

Lemon-Garlic Butter Sauce

1. While asparagus roasts, melt 2½ Tbsp. butter in a small saucepan over medium-low heat.
2. Add minced garlic (Small Bowl #1), 1 tsp. dried parsley, and ½ tsp. dried minced onion.
3. Cook for 1-2 minutes until garlic is fragrant.
4. Add 3 Tbsp. chicken broth and lemon juice (2 Tbsp., Small Bowl #3). Bring to a gentle simmer.
5. While whisking constantly, slowly pour the cornstarch slurry (Small Bowl #4) into the simmering sauce.
6. Continue whisking and simmer for 2-3 minutes until sauce is thickened and no longer cloudy.
7. Season with additional salt to taste. Remove from heat.
8. Pour warm sauce over roasted asparagus and serve immediately.

Ingredients

Directions

1. Remove the outer leaves from the cauliflower and trim the stem, keeping the head intact. Carefully cut out the core with a small knife, ensuring the head remains whole.
2. Blanch the cauliflower by carefully lowering the head into the boiling water, stem-side up. Boil for 3-4 minutes, then transfer to the ice bath for 1 minute to stop the cooking process. Drain thoroughly and pat dry with paper towels.
3. In Small Bowl #5, mix ¼ cup olive oil, minced garlic (Small Bowl #1), thyme and rosemary (Small Bowl #2), ½ tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. smoked paprika, lemon zest (1 Tbsp., Small Bowl #3), 1 Tbsp. lemon juice (Small Bowl #4), 1 tsp. salt, and ½ tsp. pepper.
4. Place the cauliflower stem-side down on the prepared baking sheet. Brush the entire surface generously with the herb oil mixture (Small Bowl #5), ensuring it gets between the florets.
5. Roast in the preheated oven for 40 minutes, brushing with more herb oil mixture (Small Bowl #5) halfway through cooking.
6. While roasting, prepare the crust mixture: In Medium Bowl #2, combine crushed pork rinds (1 cup, Medium Bowl #1), grated Parmesan (½ cup), 2 Tbsp. gluten-free flour, remaining 1 Tbsp. lemon juice (Small Bowl #4), and 2 Tbsp. melted butter. Mix until it forms a coarse, slightly moist mixture.
7. After 40 minutes of roasting, remove the cauliflower and carefully press the crust mixture onto the top and sides of the cauliflower. Return to the oven and roast for an additional 15-20 minutes until the crust is golden brown and the cauliflower is tender when pierced with a knife.
8. Let rest for 5 minutes before transferring to a serving platter. Slice into wedges and serve hot.

Ingredients

Directions

1. Make the cream sauce in a large saucepan over medium heat: Melt 3 Tbsp. butter. Add minced garlic (Small Bowl #1) and cook for 30 seconds until fragrant. Whisk in 3 Tbsp. flour and cook, stirring, for 1-2 minutes until pale golden and no raw flour smell remains.
2. Gradually whisk in 1 cup milk and 2 cups heavy cream. Bring to a gentle simmer, stirring often. Cook for 3-5 minutes until thickened enough to coat the back of a spoon. Remove from heat. Stir in seasoning (Small Bowl #3) and Gruyère with ½ cup Parmesan (Medium Bowl #1) until cheese melts and sauce is smooth. Taste and adjust salt and pepper.
3. Pat potato slices dry with towels. Layer potatoes and sauce in the prepared dish: Arrange one-third of the potato slices in an overlapping layer. Spoon one-third of the sauce over the potatoes. Repeat twice more, ending with sauce. Spread sauce evenly so potatoes are well coated. Sprinkle reserved ¼ cup Parmesan (Small Bowl #2) over the top.
4. Cover tightly with foil. Bake at 375°F for 40-45 minutes until potatoes are tender when pierced with a knife and sauce is bubbling at the edges. Potatoes should offer no resistance; center may still jiggle slightly. Continue baking in 5 minute increments if center potatoes are still firm.
5. Remove foil. Bake uncovered for 18-22 minutes until top is golden brown and bubbly and sauce has thickened. The dish is done when a knife pierces the center potatoes easily and the top has visible browning. Continue baking in 2-3 minute increments if top needs more color.
6. Let rest for 15-20 minutes before serving. Resting allows the sauce to set and slices to hold together when scooped. Serve warm.

Ingredients

Directions

1. Steam cabbage strips (Large Bowl #1) for 6-8 minutes until tender but with slight bite. Return to Large Bowl #1; set aside.
2. While cabbage steams, heat 1 Tbsp. grapeseed oil in wok or skillet over medium heat. Add ½ tsp. ginger powder and bloom for 30 seconds until fragrant.
3. Add 2 Tbsp. sake, 3½ Tbsp. rice vinegar, and 2 Tbsp. mirin. Bring to simmer and reduce by about one-third to concentrate flavors and mellow acidity, about 3-4 minutes.
4. Stir in 1 tsp. light soy sauce, pinch white pepper, and minced candied ginger (Small Bowl #1). Cook for another 1-2 minutes to integrate the candied ginger flavors.
5. Remove from heat and stir in ½ tsp. sesame oil and 1 tsp. fresh lime juice.
6. Add steamed cabbage (Large Bowl #1) to the pan with the sauce. Toss gently for 1 minute to coat evenly.
7. Serve warm or at room temperature.

Ingredients

Directions

1. In Small Bowl #1, whisk together 1 Tbsp. dried oregano, 1 tsp. dried basil, 1 tsp. dried parsley, 1 tsp. garlic powder, 1 tsp. onion powder, 2 Tbsp. grated Parmesan cheese, ½ tsp. citric acid, ½ tsp. sugar, ¾ tsp. salt, ½ tsp. cornstarch, and ¼ tsp. dried red bell pepper flakes until evenly combined. The mixture should appear uniform with no clumps and have a fragrant herby aroma.
2. Cook 8 oz. tri-color rotini in boiling salted water according to package directions until al dente, typically 8-10 minutes. Pasta is done when tender but still slightly firm to the bite with no raw flour taste in the center. Drain thoroughly in colander and rinse briefly under cold water to stop cooking and cool slightly, about 30 seconds. Drain well and transfer to Large Bowl #1.
3. Add 2 Tbsp. vegetable oil and 3 Tbsp. cold water to prepared seasoning mix (Small Bowl #1). Whisk vigorously for 30 seconds until well blended and slightly emulsified. The dressing should appear uniform with no separated oil and have a pourable but slightly thickened consistency.
4. Pour dressing (Small Bowl #1) over cooked pasta in Large Bowl #1 and toss thoroughly with tongs or a large spoon for 1-2 minutes until every piece is evenly coated. The pasta should appear glossy and lightly coated with no pools of dressing at the bottom of the bowl.
5. Cover bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours to allow flavors to meld. The salad is ready when chilled throughout, with pasta having absorbed the dressing and flavors well integrated.

Beef Pot Roast is a classic comfort food, perfect for a hearty family meal. This recipe combines tender beef with flavorful vegetables and a rich broth, slow-cooked to perfection.

Ingredients

Directions

1. Heat a large skillet over medium-high heat and sear the beef on all sides until browned. Transfer to Large Bowl #1; set aside.
2. Place the sliced onions (Medium Bowl #1), minced garlic (Small Bowl #1), carrots (Medium Bowl #2), potatoes (Medium Bowl #3), celery (Small Bowl #2), and mushrooms (Small Bowl #3) in the crock pot.
3. In Medium Bowl #4, whisk together 1 cup beef broth, ½ cup red wine, 2 Tbsp. Worcestershire sauce, 3 Tbsp. tomato paste, 1 Tbsp. dried thyme, 1 Tbsp. dried rosemary, then add bay leaves.
4. Pour the mixture (Medium Bowl #4) over the vegetables in the crock pot.
5. Place the seared beef roast (Large Bowl #1) on top of the vegetables.
6. Cover the crock pot and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef is tender and easily shreds with a fork.
7. Once cooked, remove the beef from the crock pot and let it rest for a few minutes before slicing or shredding.
8. Serve the beef pot roast with the vegetables and drizzle with broth.

Ingredients

Directions

1. Start with cold Dutch oven. Add bacon (Small Bowl #1), turn to medium-low heat, render until crisp (12-15 minutes). Remove with slotted spoon and transfer to Medium Bowl #3; set aside.
2. Increase heat to medium-high. Working in batches, brown beef until deeply caramelized (4-5 minutes per side). Transfer to Large Bowl #2; set aside.
3. Lower heat to medium. Add half the wine, scrape fond. Strain liquid into separate pot, reserve in Medium Bowl #4.
4. Return Dutch oven to medium heat. Add 2 Tbsp. butter, onions, carrots, celery (Large Bowl #1), shallots (Small Bowl #2), and ¼ tsp. MSG. Cook until onions are translucent (8-10 minutes).
5. Add garlic (Small Bowl #3), cook 1 minute. Add 2 Tbsp. tomato paste, cook until darkened (2-3 minutes).
6. Add ¼ cup cognac, reduce until nearly dry. Add ⅓ cup flour, cook (2 minutes).
7. Return beef (Large Bowl #2), bacon (Medium Bowl #3), reserved wine liquid (Medium Bowl #4), remaining wine, and bouillon mixture (Medium Bowl #2). Add bouquet garni. Bring to simmer.
8. Cover, transfer to oven. Braise until meat reaches 195°F, about 2½-3 hours. Check liquid level hourly.
9. Meanwhile, blanch pearl onions in boiling water (1 minute). Shock in ice bath, peel; set aside in Small Bowl #4.
10. In large skillet, sauté mushrooms (Medium Bowl #1) in 2 Tbsp. butter until golden (8-10 minutes). Set aside in Medium Bowl #5.
11. Brown pearl onions (Small Bowl #4) in same skillet with remaining 2 Tbsp. butter until caramelized (5-6 minutes). Set aside in Small Bowl #4.
12. When meat is tender, remove from oven. Transfer beef pieces to Large Bowl #2. Strain sauce into clean pot, pressing solids.
13. Reduce sauce until slightly thickened. Meanwhile, make beurre manié: knead 2 Tbsp. each softened butter and flour in Small Bowl #5.
14. Whisk beurre manié (Small Bowl #5) into simmering sauce in small pieces until desired consistency. Return beef (Large Bowl #2), add mushrooms (Medium Bowl #5) and pearl onions (Small Bowl #4).
15. Simmer gently 5 minutes. Adjust seasoning with salt and pepper. Rest 20 minutes.
16. Garnish with chopped parsley. Serve with crusty bread or buttered egg noodles.

Ingredients

Directions

1. Heat 1½ Tbsp. neutral oil in a large Dutch oven over medium-high heat. Brown chicken thighs in two batches, turning as needed, until golden on multiple sides and no longer pink on the surface, about 5-7 minutes per batch. Thighs are done when they release easily from the pan and show golden browning. Transfer chicken thighs to Large Bowl #2 and set aside.
2. Add remaining 1½ Tbsp. oil to the pot. Brown squash (Large Bowl #1) in two batches over medium-high heat, stirring occasionally, until edges are golden and surfaces take on color, about 4-6 minutes per batch. Squash should not be fully tender. Transfer to Large Bowl #1 and set aside.
3. Reduce heat to medium. Add onion, garlic, and ginger (Small Bowl #1) and cook, stirring, until onion is translucent and aromatics are fragrant, about 3-4 minutes. Do not brown.
4. Add 3-4 Tbsp. Mae Ploy yellow curry paste and cook, stirring constantly, until the paste darkens slightly and smells toasted and fragrant, about 2-3 minutes.
5. Pour in about half of the first can of coconut milk and stir to combine with the paste until smooth. Add remaining coconut milk from both cans, 1½ cups chicken stock, 1-2 Tbsp. sugar, and 1 Tbsp. fish sauce. Stir and bring to a simmer.
6. Add squash (Large Bowl #1) and return to a gentle simmer. Cook uncovered, stirring occasionally, for 18-22 minutes until squash is tender: a paring knife inserted into the center of a chunk meets no resistance, and chunks hold their shape but are soft. Sauce should coat the back of a spoon. Continue simmering in 2-3 minute increments until squash is tender.
7. Return chicken thighs and any accumulated juices (Large Bowl #2) to the pot. Simmer for 5-8 minutes until chicken thighs reach 165°F internally and squash is fully tender. Thighs are done when no pink remains and juices run clear.
8. Taste and adjust seasoning with salt if needed. Stir in lime juice to taste. Serve over steamed jasmine rice, garnished with cilantro and lime wedges.

Rendered and pressure-cooked chicken is diced and combined with al-dente rice, blanched broccoli, and sautéed vegetables (corn caramelized in chicken fat, then onion, garlic, and mushrooms). A spiced roux-based cream sauce enriched with reserved chicken broth binds everything together, and the casserole is baked until bubbly and topped with crispy fried onions for texture. Serves 8-10.

Ingredients

Directions

1. Start cooking rice al-dente using 3 cups chicken broth (Medium Bowl #1) and a bay leaf. Rice is done when grains are separate (not mushy), tender but with a slight bite in the center, and most liquid has been absorbed but rice appears slightly wet. Stop your rice cooker 10 minutes early, or check manually. While rice cooks, proceed with steps below.
2. In a deep skillet over medium heat, place chicken skin-side down. Render for 6-8 minutes until skin releases easily from pan and appears golden brown and crispy. Turn chicken and cook 5 minutes more until second side is lightly browned. Transfer chicken to Instant Pot. Pour off all but 2 Tbsp. of rendered fat from skillet and reserve skillet for step 5.
3. Add 3 cups chicken broth (Medium Bowl #1), 1 tsp. thyme, and one bay leaf to Instant Pot with chicken. Cook on high pressure for 15 minutes, then allow natural release for 10 minutes before manually releasing remaining pressure. Chicken is done when meat is tender and easily pulls away from bones, and internal temperature reaches 165°F on an instant-read thermometer. While chicken pressure cooks, proceed to step 5.
4. Transfer cooked chicken to a plate and let rest for 10-15 minutes until cool enough to handle (meat should feel warm but not hot to the touch). Strain cooked broth through a fine-mesh strainer and reserve in Medium Bowl #4 (reserved broth); you should have approximately 2 ½-3 cups of reserved broth. While chicken rests, proceed to step 6 to make the sauce.
5. While chicken pressure cooks (step 3), prepare vegetables using the reserved skillet with 2 Tbsp. rendered fat from step 2. Heat skillet over medium-high heat and add drained corn; caramelize for 5 minutes until kernels appear golden brown with some darker spots and smell sweet and nutty. Reduce heat to medium, add 2 Tbsp. butter, and add diced onion. Cook until translucent and softened, 5-10 minutes: onion should appear clear and glossy, edges should be slightly golden, and pieces should feel soft when pressed with a spatula. Add garlic and mushrooms (Small Bowl #1), cooking for another 5 minutes until garlic is fragrant (aromatic but not browned) and mushrooms are tender and have released their liquid. Remove from heat and transfer to Large Bowl #1 (final mixture).
6. Preheat oven to 375°F. While chicken cools (requires strained broth from step 4), make the sauce: In a large saucepan, melt 4 Tbsp. butter over medium heat until foaming subsides. Add 1 tsp. rosemary, 1 tsp. paprika, ¼ tsp. MSG, ½ tsp. garlic powder, ½ tsp. onion powder, pinch nutmeg, 1 tsp. salt, ½ tsp. black pepper, and ¼ tsp. red pepper. Stir constantly for 30 seconds until spices are fragrant and evenly distributed.
7. Sprinkle 3 Tbsp. flour over the butter/spice mixture, whisking to combine until no dry flour remains. Cook, stirring constantly for 2 minutes until roux smells nutty and toasted (not burnt) and has a smooth, paste-like consistency with no raw flour taste. The spices will color the roux dark, so rely on time, smell, and texture rather than color. If roux begins to smell burnt, reduce heat immediately. If lumps form, continue whisking vigorously until smooth.
8. Gradually whisk in 2 cups of reserved broth (Medium Bowl #4), then 2 cups milk, adding liquid in a steady stream while whisking constantly to prevent lumps. Heat and whisk constantly until sauce reaches a gentle boil and thickens noticeably, about 5-8 minutes. Sauce is done when it coats the back of a spoon thickly (a line drawn through it with your finger should hold clearly), appears smooth and creamy (not thin or watery), and bubbles gently throughout. If sauce doesn't thicken after 8 minutes, continue cooking and whisking; it may need an additional 2-3 minutes.
9. Add cubes of cream cheese (Small Bowl #2) to the hot sauce and whisk until melted and smooth with no visible chunks remaining. If cream cheese doesn't melt smoothly, remove from heat and continue whisking off heat until smooth. Remove from heat and transfer to Large Bowl #1 (final mixture).
10. While sauce thickens (step 8), blanch broccoli: bring the pot of salted water to a rolling boil if not already boiling. Blanch broccoli (Medium Bowl #2) for 2 minutes until bright green and crisp-tender: florets should appear vibrant green (not dull or olive-colored), stems should feel slightly softened when pierced with a knife but still have resistance, and broccoli should maintain its structure without becoming mushy. Immediately strain in a metal colander, rinsing with cold water to stop cooking. Drain well and transfer to Large Bowl #1 (final mixture).
11. After sauce is complete, grease a 9 inch × 13 inch baking dish with ½ Tbsp. butter. Debone and dice the rested chicken, discarding bones and skin. Place diced chicken in Large Bowl #1 (final mixture).
12. Add cooked rice to Large Bowl #1 (final mixture) and mix all components until all ingredients are evenly distributed and coated with sauce. Add ½-1 cup of remaining reserved broth (Medium Bowl #4) to achieve a creamy, moist consistency (mixture should be cohesive but not soupy). Mixture should appear uniform with no dry spots. Taste and adjust salt and pepper if needed.
13. Transfer mixture to prepared baking dish, spreading evenly. Bake at 375°F for 20 minutes until edges are bubbly and beginning to brown, and center is hot throughout.
14. Remove from oven and sprinkle liberally with ¼ cup crispy fried onions. Return to oven and bake another 10 minutes until top is golden brown, edges are bubbly and slightly crisp, and casserole is hot throughout (internal temperature should reach 165°F if checked). Continue baking in 3 minute increments if center is not hot or top is not golden. Rest 5-10 minutes before serving to allow casserole to set slightly.

A gluten-free butter pastry (Bob's Red Mill 1-to-1 flour) encloses a creamy filling of seared chicken thighs, browned cremini mushrooms, shallots, and spinach bound by a roux-based sauce with white wine, thyme, tarragon, Gruyère, and cream cheese. Pasties are crimped, vented, and baked until deeply golden. Serve with Shallot-Dijon Cream Sauce (separate recipe). Makes 8 meal-size pasties.

Ingredients

Directions

Make the pastry

1. Combine 4 cups GF flour and 2 tsp. salt in a food processor (or in a large bowl if using grated butter).
2. Work in 21 Tbsp. cold butter until the mixture looks like coarse meal with pea-sized pieces.
3. In a small bowl, whisk 1 egg yolk with 10-12 Tbsp. ice water. Add the liquid—with the processor running in a thin stream and pulsing, or gradually into the bowl while mixing with a fork—until the dough just holds together when squeezed (shaggy, not smooth); you may not need all the water.
4. Turn dough out onto a work surface, gather gently, and divide into 8 equal portions. Form each into a disc, wrap individually in plastic wrap, and refrigerate for 2-3 hours (or overnight). Dough must be cold for rolling.

Cook the chicken

1. Season 1½-2 lb. chicken thighs with salt and pepper.
2. In a large skillet over medium-high heat, sear in one or two batches until golden and cooked through, 4-6 minutes per side. Chicken is done when internal temperature reaches 165°F and juices run clear.
3. Transfer to a plate; when cool enough to handle, dice into ½-inch pieces and place in Medium Bowl #1. Set aside.

Cook the mushrooms

1. In the same skillet over medium-high heat, cook mushrooms in one or two batches (do not crowd) until deeply browned and all liquid has evaporated, 10-12 minutes. Stir occasionally; mushrooms are done when the pan is dry, mushrooms are dark golden, and they smell nutty.
2. Transfer to Medium Bowl #2 and set aside.

Build the sauce base

1. In the same skillet over medium or medium-low heat, melt 6 Tbsp. butter. Add shallots and garlic (Small Bowl #1) and cook, stirring occasionally, until shallots are soft and translucent with no raw bite, 6-8 minutes. Do not brown.
2. Add ¼ cup dry white wine, scrape up any browned bits, and simmer until reduced by half, 2-3 minutes.

Thicken the sauce

1. Sprinkle 6 Tbsp. flour over the shallot mixture and cook, stirring constantly, for 2 minutes until roux smells nutty and no raw flour remains.
2. Gradually whisk in 1½ cups chicken stock, then ½ cup heavy cream, adding liquid in a steady stream to prevent lumps. Add a pinch of nutmeg. Bring to a gentle simmer and cook, stirring often, until sauce is very thick and coats the back of a spoon heavily (a line drawn through it with your finger should hold clearly), 5-7 minutes. Sauce must be thick enough that the filling will not leak when enclosed.

Finish the filling

1. Remove skillet from heat. Stir in 4 oz. cream cheese until melted and smooth, then 4 oz. grated Gruyère until melted.
2. Fold in chicken (Medium Bowl #1), mushrooms (Medium Bowl #2), wrung-dry spinach, thyme and tarragon (Small Bowl #2), and lemon zest and Dijon (Small Bowl #3). Season with salt and pepper. Taste and adjust—filling should be slightly over-seasoned (flavors mellow when baked).
3. Spread filling in an even layer on a rimmed sheet pan and refrigerate until completely cold, 1-2 hours (or overnight). Cold filling is critical to avoid soggy pastry.

Assemble the pasties

1. Line one or two large baking sheets with parchment. Beat 1 egg with 1 Tbsp. water in a small bowl for egg wash.
2. Working with one dough disc at a time (keep others chilled), roll between two sheets of parchment to a ¹/₈-inch thick circle about 6-7 inches in diameter. Place ¾ cup cold filling slightly off-center on one half. Brush pastry edges with egg wash, fold the other half over to form a half-moon, and press edges to seal. Crimp the edge in a rope crimp (fold and pinch along the seam). Place on prepared sheet. Repeat for remaining 7 pasties.
3. Brush tops of all pasties with egg wash and cut 2-3 small steam vents in each.

Bake and serve

1. Bake at 375°F for 30-35 minutes until pastry is deeply golden and firm, and filling reaches 165°F in the center. Pasties are done when the crust is golden brown and no longer soft, and an instant-read thermometer inserted into the center of the filling reads 165°F.
2. Cool 5-10 minutes before serving—filling is very hot. Serve with Shallot-Dijon Cream Sauce (separate recipe).

Equipment Required

• Food processor (or box grater and large bowl for grated frozen-butter pastry)
• Large skillet (12-inch preferred)
• Rimmed baking sheet(s) (one or two, for cooling filling and baking pasties)
• Rolling pin
• Parchment paper
• Round cutter or plate, 6-7 inches diameter
• Pastry brush
• Instant-read thermometer
• Small prep bowls (3)
• Medium prep bowls (2)
• Measuring cups and spoons
• Cutting board and chef's knife
• Clean kitchen towel (for wringing spinach)

Hints and Notes

Yield

• Makes 8 meal-size pasties (6-7 inch diameter)
• Serves 8 as a main dish

Mise en Place

• Small Bowl #1 — aromatics: diced shallots, minced garlic
• Small Bowl #2 — 2 tsp. thyme, 2 tsp. tarragon
• Small Bowl #3 — lemon zest, 1-2 tsp. Dijon
• Medium Bowl #1 — cooked diced chicken (set aside after step 2)
• Medium Bowl #2 — cooked mushrooms (set aside after step 3)
• Wring spinach bone-dry before adding to filling; excess moisture will thin the sauce and risk soggy pastry
• Keep pastry butter very cold (almost frozen) and chill dough 2-3 hours before rolling

Ingredient Tips

• Use Bob's Red Mill 1-to-1 GF flour as specified; other blends are not validated for this pastry ratio
• Cremini mushrooms give the best depth; cook until all liquid is gone so the filling stays thick
• Dry white wine (e.g., Pinot Grigio, Sauvignon Blanc) for deglazing; avoid "cooking wine"
• Gruyère and cream cheese add body and tang; grate Gruyère just before use for best melt

Preparation Tips

• Pastry: minimal handling—pulse or mix only until dough comes together; overworking makes GF pastry crumbly. For the grated frozen-butter method, chill the grater first and keep butter frozen until you grate it. Roll between parchment to avoid sticking and tearing.
• Mushrooms must be cooked until the pan is completely dry (no liquid); this takes 10-12 minutes and is critical for a thick, non-leaky filling.
• Filling must be completely cold before assembly; hot filling softens the pastry and causes leaks.
• Do not overfill—¾ cup per pastie maximum. Seal edges well and crimp firmly; cut vents so steam can escape.
• Bake until deeply golden; internal 165°F ensures food safety and a hot, set filling.

Make Ahead & Storage

• Pastry dough: refrigerate 3 days or freeze 3 months; thaw overnight in refrigerator
• Filling: refrigerate 3 days; must be cold before assembling
• Assembled unbaked pasties: refrigerate 1 day or freeze 3 months; from frozen, add 10-15 minutes to baking time
• Baked pasties: refrigerate 3-4 days or freeze 2 months; reheat at 350°F for 15-20 minutes until internal 165°F

Serving Suggestions

• Serve with Shallot-Dijon Cream Sauce (separate recipe) for dipping or drizzling
• Pasties are best within 5-10 minutes of cooling from the oven; reheat leftovers until filling reaches 165°F

Ingredients

Directions

1. Heat a dry cast-iron skillet or comal over medium heat. Working in batches, toast ancho chile pieces for 15-30 seconds per side until fragrant and slightly darkened. Be vigilant—burned chiles turn bitter. Transfer to Medium Bowl #1.
2. In a blender, combine orange juice, toasted ancho chiles (Medium Bowl #1), garlic (Small Bowl #1), 2 tsp. oregano, 1 tsp. black pepper, and ½ tsp. cumin (Small Bowl #2), ¼ cup vinegar, and 3 tsp. kosher salt. Blend on high until completely smooth, about 1-2 minutes. Strain through a medium-mesh sieve into Medium Bowl #2, pressing solids to extract maximum flavor. Discard solids.
3. Heat a large Dutch oven (at least 6-quart capacity) over medium-high heat. Working in batches to avoid crowding, sear pork cubes (Large Bowl #1) on at least two sides until deeply golden brown, about 3-4 minutes per side. Transfer to Large Bowl #2. The rendered pork fat left in the pot will contribute to the final dish—do not discard.
4. Pour the strained chile mixture (Medium Bowl #2) into the Dutch oven. Return all pork (Large Bowl #2) to the pot, stirring to coat evenly. The liquid should come about halfway up the pork—add water if needed. Bring to a simmer over medium-high heat.
5. Cover tightly with lid and transfer to 325°F oven. Braise for 2½-3 hours, checking occasionally, until pork is completely tender and easily pulls apart with a fork. Internal temperature should reach 195-205°F. The braising time allows tough shoulder fibers to break down into tender strands.
6. Transfer pork to a large bowl using a slotted spoon. Let the braising liquid settle for 5 minutes, then skim excess fat from the surface (reserve this fat—it's flavorful). If more than 1 cup of braising liquid remains, return pot to stovetop and reduce over high heat to approximately 1 cup.
7. Using two forks or your fingers, shred the pork into coarse pieces. Discard any large pieces of fat or connective tissue.
8. Heat reserved fat and/or lard in a very large (12-inch) skillet over medium-high heat. When shimmering hot, add the shredded pork in a single layer (work in batches if necessary). Let it sear undisturbed for 2-3 minutes, then stir and continue cooking until the pork develops brown, crispy edges, about 3-4 minutes total.
9. Add 1 cup of the reduced braising liquid to the skillet. Cook, stirring frequently, until the liquid reduces to a thick glaze that coats the pork, about 5-7 minutes. The chilorio should appear glossy and concentrated, not soupy.
10. Taste and adjust seasoning with additional salt if needed—usually about ½ tsp. more. The finished chilorio should be intensely flavored, with pronounced smoky-sweet notes from the chiles and caramelized pork edges.
11. Serve immediately with warm tortillas, salsa, and the onion-cilantro mixture. Chilorio is traditionally served in flour tortillas, though corn tortillas are equally appropriate.

Ingredients

Directions

1. Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear drumsticks until golden brown on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
2. Reduce heat to medium. Add 4 Tbsp. butter to the Dutch oven. Once melted, add onion wedges (Medium Bowl #1), carrot pieces (Medium Bowl #2), and celery pieces (Medium Bowl #3). Sauté until vegetables begin to soften and develop color, about 8-10 minutes. Add garlic cloves (Small Bowl #1) and cook for 2 minutes more.
3. Add 2 Tbsp. tomato paste and cook, stirring constantly, until it darkens and becomes fragrant, about 2-3 minutes.
4. If using white wine, add ½ cup now and scrape up any browned bits from the bottom of the pot. Cook until wine is nearly evaporated, about 3-4 minutes. If not using wine, proceed to next step.
5. Add chicken stock, drained mushrooms (Medium Bowl #4), 2 tsp. dried thyme, 1½ tsp. dried rosemary, 1 tsp. dried sage, bay leaves, 2 Tbsp. Dijon mustard, and ½ tsp. MSG. Stir to combine and bring to a simmer.
6. Return drumsticks to the pot, nestling them into the liquid (liquid should come halfway up the drumsticks). Cover with lid and transfer to oven. Braise for 1½-2 hours, until chicken is very tender and nearly falling off the bone.
7. Remove pot from oven. Using tongs, carefully transfer drumsticks to a plate. Stir lemon zest (Small Bowl #2) into the braising liquid and taste for seasoning, adjusting salt and pepper as needed.
8. To thicken sauce, knead together remaining 2 Tbsp. butter and 3 Tbsp. flour to form a smooth paste (beurre manié). Return pot to stovetop over medium heat. Whisk in beurre manié, a little at a time, until sauce reaches desired consistency. Simmer for 3-5 minutes to cook out flour taste.
9. For crispy skin: Pat drumsticks dry and air fry at 400°F for 5-7 minutes until skin is crispy and caramelized. For freezing: skip this step and proceed directly to storage.
10. Return drumsticks to sauce, or transfer to containers for freezing. Serve hot over rice or with crusty bread.

Ingredients

Directions

1. In Large Bowl #1, combine chicken thighs, halved garlic head (Small Bowl #1), 1 sprig thyme, 1 sprig parsley, 1 bay leaf, and 1 tsp. salt. Pour in 2 cups Riesling. Cover and refrigerate for up to 12 hours.
2. When ready to cook, remove chicken from marinade and pat dry. Reserve the wine marinade in Medium Bowl #4.
3. Melt ¼ of the butter (2 Tbsp.) in a large Dutch oven over medium-high heat. Cook diced bacon (Small Bowl #2) until golden. Remove with a slotted spoon and transfer to Medium Bowl #5; set aside.
4. Add another ¼ of butter (2 Tbsp.), then cook leeks (Medium Bowl #1) with a pinch of salt until soft, about 5 minutes. Remove to Medium Bowl #5 with bacon.
5. Add another ¼ of butter (2 Tbsp.) and cook mushrooms (Medium Bowl #2) until golden. Remove to Medium Bowl #5 with bacon and leeks.
6. Melt remaining 2 Tbsp. butter. Season chicken with salt and pepper, then brown on all sides until deep golden, about 8-10 minutes. Transfer to Large Bowl #2; set aside.
7. Lower heat and stir 1 Tbsp. flour into pan drippings. Cook for 2 minutes, then add reserved wine marinade (Medium Bowl #4) and bouillon mixture (Medium Bowl #3), scraping bottom of pan.
8. Return chicken (Large Bowl #2) to pot. Simmer covered for 90 minutes, until meat is very tender. Transfer to Large Bowl #2; set aside.
9. Whisk ½ cup cream and egg yolk in Small Bowl #4. Off heat, whisk into sauce. Return to low heat and cook until thickened.
10. Add back bacon, leeks, mushrooms (Medium Bowl #5), and chicken (Large Bowl #2). Warm through gently. Garnish with chopped parsley (Small Bowl #3).

Ingredients

Directions

1. Cut pork rib rack into quarters for easier handling.
2. In Small Bowl #3, combine 2 tsp. kosher salt, 1 tsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. smoked paprika, ¼ tsp. hot paprika, ¼ tsp. chipotle powder, and ½ tsp. MSG. Rub mixture evenly over all surfaces of rib quarters.
3. Arrange seasoned ribs in Dutch oven (they can overlap slightly), tucking quartered onion (Small Bowl #1), smashed garlic (Small Bowl #2), bay leaves, peppercorns, 1 tsp. dried thyme, and ½ tsp. dried oregano around and under ribs.
4. In Medium Bowl #1, whisk together stock, apple cider, ¼ cup soy sauce, 2 Tbsp. Worcestershire sauce, 2 Tbsp. brown sugar, and 4 Tbsp. tomato paste until well combined. Pour over ribs.
5. Cover Dutch oven tightly with lid and place in oven. Braise for 4-4½ hours until ribs are fork-tender and meat pulls easily from bone.
6. Remove from oven. Carefully transfer ribs from braising liquid as needed for intended use (BBQ finishing or soup preparation). Reserve braising liquid with rendered fat for soup base.

Michoacán-Style Market Enchiladas — Traditional plaza-style enchiladas from Morelia, featuring corn tortillas dipped in guajillo chile sauce, lightly fried, filled with cheese and chicken, then topped with fried potatoes, carrots, and fresh garnishes. This is authentic street food at its finest.

Ingredients

Directions

1. Place 3 lb. chicken thighs in a large pot with a quartered onion, 4 garlic cloves, 1 bay leaf, and 1 tsp. salt. Add enough water to cover by 1 inch (approximately 6-8 cups). Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam that rises to the surface.
2. Simmer for 35-40 minutes until chicken is fully cooked and tender. Remove chicken to a plate and let cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding solids. Reserve approximately 5 cups of broth (you'll need 4 cups for the sauce).
3. Once chicken is cool enough to handle, remove and discard skin and bones. Shred meat with two forks into bite-sized pieces. Set aside in Large Bowl #1.
4. Using kitchen scissors, cut open each guajillo chile, ancho chile, and chile de árbol (if using) lengthwise. Shake out and discard most seeds. Remove stems.
5. Heat a dry cast-iron skillet or comal over medium heat. Toast the chiles in batches, pressing flat with a spatula, about 10-15 seconds per side until fragrant and slightly darkened. Do not burn.
6. Transfer toasted chiles to a large heatproof bowl. Bring 4 cups of the reserved chicken broth to a boil and pour over the chiles. Weight chiles down with a small plate to keep submerged. Let soak for 15-20 minutes until completely softened.
7. Working in two batches, transfer half of the softened chiles to a blender along with 1½ cups of the soaking liquid, half of the remaining onion (raw), 1 garlic clove, 1 tsp. cumin, 1 tsp. oregano, ½ Tbsp. vinegar, and 1 tsp. salt. Blend on high for 2-3 minutes until completely smooth. Transfer to a large bowl. Repeat with remaining chiles and aromatics. Combine both batches. Add additional soaking liquid or reserved broth if needed to reach a pourable consistency like heavy cream.
8. Strain the sauce through a fine-mesh sieve into a bowl, pressing on solids with a spatula to extract maximum liquid. Discard solids.
9. Heat 3 Tbsp. vegetable oil in a large skillet or saucepan over medium-high heat until shimmering. Carefully pour in all of the strained sauce (it will sputter and steam). Reduce heat to medium and cook, stirring frequently, for 10-12 minutes until sauce darkens slightly, thickens to coat the back of a spoon, and loses its raw flavor. Taste and adjust salt. Transfer approximately 2 cups to a wide, shallow bowl for dipping tortillas. Reserve remaining sauce in a separate bowl for drizzling. Keep both warm.
10. Bring a large pot of salted water to a boil. Add diced potatoes and carrots (Medium Bowl #1). Boil for 5-8 minutes until just tender but still firm (a knife should pierce with slight resistance). Drain well and pat dry with paper towels.
11. Heat 3 Tbsp. vegetable oil in a large skillet over medium-high heat. Add the parboiled potatoes and carrots. Fry, stirring occasionally, for 5-7 minutes until golden brown on edges. Add 3 Tbsp. of the prepared guajillo sauce and toss to coat. Season with salt to taste. Remove from heat and keep warm in Medium Bowl #3.
12. Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Add the shredded chicken (Large Bowl #1) in a single layer. Fry without stirring for 3-4 minutes until bottom is golden and crispy. Flip and fry another 2-3 minutes. Season lightly with salt. Transfer to Large Bowl #2 and keep warm.
13. Set up assembly station: Wide shallow bowl with warm guajillo sauce for dipping, large skillet with ¼ inch vegetable oil heated to 350°F (medium heat), stack of corn tortillas, bowl with cheese-onion filling (Small Bowl #1), platter for finished enchiladas.
14. Working one at a time: Dip a tortilla completely in the sauce, coating both sides (about 2-3 seconds total). Let excess drip off briefly.
15. Immediately place the sauce-coated tortilla in the hot oil. Fry for 10-15 seconds per side — just until the sauce sets and edges firm slightly but tortilla remains pliable. Remove with tongs to a plate.
16. While still hot and pliable, place 2-3 Tbsp. of the cheese-onion mixture (Small Bowl #1) and a small handful of fried chicken (Large Bowl #2) down the center of the tortilla. Roll tightly and place seam-side down on serving plate. Repeat with remaining tortillas, adding more oil to skillet as needed between batches.
17. Arrange 3 enchiladas per plate. Spoon fried potatoes and carrots (Medium Bowl #3) generously over the top of the enchiladas.
18. Optional: Drizzle additional warm guajillo sauce over the enchiladas before adding final toppings.
19. Drizzle with Mexican crema, scatter shredded lettuce or cabbage (Medium Bowl #2) over the top, and finish with crumbled queso fresco (Small Bowl #2) and pickled jalapeños to taste. Serve immediately.

Ingredients

Searing and Aromatics

1. Season beef chuck generously on all sides with 1½ tsp. kosher salt and ½ tsp. black pepper.
2. In a Dutch oven, heat 2 Tbsp. vegetable oil over medium-high heat until shimmering. Working carefully to avoid splatter, sear the beef on all sides until deeply browned, approximately 3-4 minutes per side. The goal is a rich mahogany crust. Remove beef and set aside in Large Bowl #2.
3. In the same pot, reduce heat to medium. Add rough-chopped onions and celery (Large Bowl #1), stirring occasionally until they begin to soften and caramelize slightly, about 5-7 minutes. Add minced garlic (Small Bowl #1) and cook for 1 minute until fragrant.
4. Add 3 Tbsp. tomato paste and stir constantly for 1-2 minutes, allowing it to caramelize slightly and deepen in color. This develops savory complexity.
5. Deglaze the pot with 2 cups Burgundy wine, scraping up all browned fond from the bottom with a wooden spoon. Simmer for 2-3 minutes to allow alcohol to burn off slightly.
6. Return seared beef (Large Bowl #2) to the pot. Add 2 cups beef stock and 2 Tbsp. French dip seasoning mix. The liquid should come approximately one-third up the sides of the meat. Add bouquet garni.

The Braise

1. Bring braising liquid to a bare simmer on the stovetop, approximately 2-3 minutes.
2. Cover with the lid and transfer to the preheated 275°F oven. Braise for 3 hours, then check the meat for tenderness with a fork. It should yield easily but still hold its shape.
3. After 3 hours, add peeled pearl onions and cremini mushrooms directly to the braising liquid, nestling them among the aromatics and meat. Return to oven, covered, for an additional 1.5-2 hours until beef is completely fork-tender and vegetables are yielding but not dissolved.
4. Remove from oven. Using tongs or a slotted spoon, carefully transfer the beef to a warm platter, cradling it gently to prevent breaking apart. Distribute pearl onions and mushrooms around the meat.

Sauce and Service

1. Place the Dutch oven on the stovetop over medium heat. Allow the braising liquid to come to a gentle simmer. Using a skimming ladle, carefully skim the surface fat and impurities, working methodically until the surface is relatively clear. This typically requires 3-5 minutes of gentle skimming.
2. The sauce should have reduced naturally to approximately one-third of its original volume, yielding a silky, glossy consistency that coats the back of a spoon. If it appears too thin, continue simmering gently until it reaches desired body, approximately 2-3 minutes more. Taste and adjust seasoning with additional salt and pepper as needed.
3. Remove and discard bouquet garni.
4. Pour sauce over beef, pearl onions, and mushrooms. Garnish generously with fresh parsley. Serve immediately with mashed potatoes and supplemental beef stock gravy on the side.

Ingredients

Roasted Hatch Green Chiles

1. Wash and dry the Hatch green chiles.
2. Place chiles in the air fryer basket in a single layer, leaving space between each chile.
3. Air fry at 400°F for 5-7 minutes, then flip and cook for another 5-7 minutes until the skin is blistered and charred.
4. Remove from the air fryer and place in a bowl covered with plastic wrap to steam for 10-15 minutes.
5. Once cooled, peel off the skin, remove seeds, and chop the chiles.

Hatch Green Chile Chicken Enchiladas

1. In a large skillet, heat 2 Tbsp. vegetable oil over medium-high heat. Season chicken breasts with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes per side. Remove from heat, let cool, then shred the chicken; set aside in Large Bowl #2.
2. In the same skillet, sauté onion (Small Bowl #1) until translucent, about 5 minutes. Add garlic (Small Bowl #2) and cook for another 1 minute. Add 1 cup of chopped roasted Hatch green chiles, 2 tsp. cumin, and 1 tsp. oregano. Cook for 2-3 minutes until fragrant.
3. Add shredded chicken (Large Bowl #2) to the skillet and mix well. Season with salt and pepper to taste. Transfer to Large Bowl #2; set aside.
4. In a saucepan, melt ¼ cup butter over medium heat. Whisk in ¼ cup flour and cook for 1-2 minutes. Gradually whisk in 1 cup chicken broth, 1 cup heavy cream, and 1 cup sour cream. Bring to a simmer and cook until thickened, about 5 minutes. Stir in remaining 1 cup of roasted Hatch green chiles, lime juice (Small Bowl #4), and cilantro (Small Bowl #3). Season with salt and pepper to taste. Transfer to Medium Bowl #1; set aside.
5. Warm corn tortillas in the microwave or on a griddle until pliable. Dip each tortilla in the sauce (Medium Bowl #1), then fill with the chicken mixture (Large Bowl #2) and some Monterey Jack cheese (Large Bowl #1). Roll up and place seam-side down in the prepared baking dish.
6. Pour the remaining sauce (Medium Bowl #1) over the enchiladas and sprinkle with remaining Monterey Jack cheese (Large Bowl #1).
7. Bake for 25-30 minutes, until the cheese is melted and bubbly.
8. Garnish with additional cilantro, if desired. Serve hot with your favorite sides like Mexican rice, refried beans, or a fresh salad.

Ingredients

Directions

1. Heat a heavy pot or Dutch oven over medium heat. Add pork belly cubes (no oil needed; fat will render). Sear until golden on all sides, approximately 5-7 minutes, turning pieces as needed. The fat should render and pool in the pot, and the meat should appear golden brown, not deeply browned. Remove pork belly and transfer to Large Bowl #1; set aside. Reserve 2 Tbsp. rendered fat in the pot.
2. Reduce heat to low. Add measured granulated sugar to the rendered fat in the pot. Stir constantly as the sugar melts and caramelizes. The sugar will transition from clear liquid to golden, then to amber, and finally to deep red-brown, approximately 3-5 minutes. Stop immediately when the caramel reaches deep amber/red-brown color; do not allow it to turn black or smoke. If the caramel darkens too quickly, remove the pot from heat briefly—residual heat will continue cooking. The caramel should appear glossy and deep red-brown, not blackened.
3. Return pork belly (Large Bowl #1) to the pot with the caramel. Toss to coat each piece evenly with the caramelized sugar. The pork should appear uniformly coated with the glossy caramel.
4. Add measured Shaoxing wine and allow it to bubble for 30 seconds, scraping up any caramelized bits from the bottom of the pot. This deglazes the pot and adds depth of flavor.
5. Add all contents from Small Bowl #1 (ginger, green onions, garlic, light soy sauce, dark soy sauce, star anise, cinnamon stick, bay leaf, dried red chilis, tangerine peel).
6. Add daikon radish (Medium Bowl #1) to the pot, then add hot water or stock to just cover the pork belly and daikon. Bring to a boil, then reduce heat to a low simmer. Cover and braise for 1½-2 hours until the pork is very tender and the daikon is tender and translucent. Check at 1 hour: the pork should be yielding but not falling apart, and the daikon should be beginning to soften. The fat should appear gelatinous and translucent, not chewy. Check occasionally and add hot water if needed to maintain coverage of the meat and vegetables.
7. Remove and discard the aromatics: ginger, green onions, star anise, cinnamon stick, bay leaf, dried red chilis, tangerine peel, and garlic cloves.
8. Uncover the pot and increase heat to medium-high. Reduce the braising liquid until the sauce thickens and becomes glossy, approximately 10-15 minutes. The sauce is ready when it coats the back of a spoon thickly and the pork has a deep red-brown sheen. The sauce should cling to the meat, not pool or appear runny. Bubbles will become larger and slower as the sauce thickens.
9. While the sauce thickens, bring a large pot of well-salted water to a rolling boil. Add the quartered baby bok choy (Medium Bowl #2) and blanch until bright green and tender-crisp, approximately 1½-2 minutes. The stems should be tender but still have a slight crunch, and the leaves should be wilted but not mushy. Drain immediately and keep warm.
10. To serve, assemble in individual bowls: place a layer of blanched baby bok choy on the bottom, add a generous portion of steamed rice on top, then arrange the pork belly pieces and daikon on top of the rice. Spoon the reduced braising sauce over the pork. Garnish with sliced green onion tops and toasted sesame seeds from Small Bowl #2. Serve immediately. The pork should be fork-tender with gelatinous, melt-in-your-mouth fat and a glossy, deep red-brown exterior. The daikon should be tender and translucent, having absorbed the rich braising liquid.

Ingredients

Directions

1. Coat chicken thighs thoroughly with 3 Tbsp. jerk seasoning, rubbing it in well.
2. Add water and Better Than Bouillon to Instant Pot and stir to combine.
3. Place seasoned chicken in the broth and add quartered onion, 4 smashed garlic cloves, and thyme sprigs.
4. Seal the Instant Pot and cook on High Pressure for 15 minutes, followed by a 10-minute natural release.
5. Remove chicken to Large Bowl #1 and shred using two forks. Reserve ¼ cup of the cooking broth in Small Bowl #7 and stir 2-3 Tbsp. back into the shredded chicken (Large Bowl #1) to keep it moist.
6. Cook pasta in salted water according to package directions until al dente. Drain and set aside in Large Bowl #2.
7. In a large, heavy-bottomed pot, heat 2 Tbsp. vegetable oil over medium-high heat. Add bell peppers (Medium Bowl #1) and half the green onions (Small Bowl #4), sautéing for 3-4 minutes until peppers begin to soften but remain crisp.
8. Add minced garlic (Small Bowl #3) and cook for 30 seconds until fragrant.
9. Sprinkle in remaining 2 Tbsp. jerk seasoning and stir to coat vegetables.
10. Pour in the reserved chicken broth (¼ cup, Small Bowl #7) and ½ cup heavy cream. Bring to a simmer.
11. Reduce heat to medium-low and let sauce simmer for 3-4 minutes until it begins to thicken.
12. Stir in the Parmesan cheese (½ cup, Small Bowl #5) until melted and sauce is smooth.
13. Add shredded jerk chicken (Large Bowl #1) and cooked pasta (Large Bowl #2), tossing to coat evenly with the sauce. Season with salt and black pepper to taste.
14. Serve immediately, garnished with remaining green onions (Small Bowl #4) and chopped cilantro (Small Bowl #6).

Shredded rotisserie chicken is combined with a spiced sauce of caramelized corn, sautéed vegetables, cream soups, and Ro-Tel. The mixture is layered with quartered corn tortillas and sharp cheddar cheese, then baked until bubbly and golden.

Ingredients

Directions

1. In a large skillet, melt 2 Tbsp. lard over medium heat. Add sweet corn (Medium Bowl #1) and sauté until well browned, about 4-5 minutes. Corn is done when kernels appear golden brown with darker spots, smell sweet and nutty, and have a slightly crisp texture when tasted.
2. Add onion, bell pepper, and garlic (Medium Bowl #3). Sauté over medium heat for 8 minutes until vegetables are softened and translucent: onion should appear clear and glossy, bell pepper should be tender, and garlic should be fragrant without browning. Raise heat to high and cook undisturbed for 1 minute, then stir and cook 1 minute more until vegetables have dark caramelized spots on edges and smell sweet and nutty.
3. Reduce heat to medium-low. Add undrained cream of mushroom soup, undrained cream of chicken soup, undrained Ro-Tel, and spice blend (Small Bowl #1). Stir to combine.
4. Bring to a simmer, stirring occasionally, and cook for 3 minutes until well combined and heated through. Sauce is done when it appears uniform in color, bubbles gently throughout, and feels hot when a small amount is tested on the back of a spoon.
5. Pour vegetable and sauce mixture from the skillet over the shredded chicken (Large Bowl #1) and stir to coat evenly.
6. Layer ingredients in the prepared baking dish:
7. Bake uncovered at 375°F for 30-35 minutes until bubbly and cheese is melted. Casserole is done when edges are bubbly and beginning to brown, cheese is fully melted and golden brown on top, and center is hot throughout (internal temperature should reach 165°F if checked). Continue baking in 3 minute increments if center is not hot or cheese is not golden.
8. Let stand for 10 minutes before serving.

Pressure-cooked chicken thighs are shredded and combined with sautéed vegetables (mushrooms, corn, onion, bell pepper, and garlic) and a creamy roux-based sauce enriched with Ro-Tel tomatoes. The mixture is layered with corn tortillas and sharp cheddar cheese, then baked until bubbly and golden.

Ingredients

Directions

1. Add spice blend (Small Bowl #1) to the Instant Pot and heat on sauté mode. Toast spices, stirring constantly, until fragrant and slightly darkened, about 1 minute. Spices are done when they smell aromatic and appear slightly darker in color. Add 2 cups water and stir until dissolved.
2. Add the chicken thighs to the seasoned broth, ensuring thighs are fully submerged.
3. Cook on high pressure for 14 minutes, then allow for natural release for 5 minutes. Chicken is done when meat is tender and easily pulls away from bones, and internal temperature reaches 165°F on an instant-read thermometer.
4. Transfer chicken thighs to a plate and let rest for 5-10 minutes until cool enough to handle. Meanwhile, skim the fat from the stock and strain the remaining stock through a fine-mesh sieve and reserve 1½ cups in Small Bowl #3 for the cream sauce.
5. When chicken is cool, discard skin and bones, shred the meat into bite-sized pieces in Large Bowl #3. Shredded chicken should be in uniform pieces, not too fine or chunky. Skim any additional fat from the stock and add the remaining stock to the bowl and stir to combine.
6. In a large skillet, melt 2 Tbsp. lard over medium heat. Add mushrooms and sweet corn (Medium Bowl #1) and sauté until well browned, about 5-6 minutes. Vegetables are done when mushrooms appear golden brown with darker spots, corn kernels are caramelized and golden, and both release a nutty, sweet aroma.
7. Add onion, bell pepper, and garlic (Large Bowl #1). Sauté for 8 minutes. Raise heat to high and cook undisturbed for 1 minute, then stir and cook 1 minute more until vegetables have dark caramelized spots on edges.
8. Meanwhile, in a small saucepan, melt 4 Tbsp. butter over medium heat. Sprinkle in 2 Tbsp. flour and cook, stirring constantly, until the mixture is smooth and smells nutty, about 2 minutes. The roux should be pale golden. If roux begins to darken too quickly or smell burnt, reduce heat immediately. If lumps form, continue whisking vigorously until smooth.
9. Gradually whisk in 1½ cups heavy cream and 1½ cups reserved cooking broth (Small Bowl #3), adding liquid in a steady stream while whisking constantly to prevent lumps. Add sauce spices (Small Bowl #2). Simmer, stirring frequently, until thickened to coat the back of a spoon, about 5 minutes. Sauce is done when it coats the back of a spoon thickly (a line drawn through it with your finger should hold clearly), appears smooth and creamy (not thin or watery), and bubbles gently throughout. If sauce doesn't thicken after 5 minutes, continue cooking and whisking; it may need an additional 2-3 minutes. If lumps form, strain sauce through a fine-mesh strainer before proceeding.
10. Reduce skillet heat to medium. Add cream sauce from the saucepan and undrained Ro-Tel. Stir to combine until sauce and tomatoes are evenly distributed throughout the vegetables.
11. Bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until mixture is well combined and slightly reduced, about 5 minutes. The mixture should appear uniform with vegetables evenly coated in sauce.
12. Pour vegetable and sauce mixture from the skillet over the shredded chicken (Large Bowl #3) and stir to coat evenly. The mixture should appear uniform with all ingredients well distributed and no dry spots.
13. Layer ingredients in the prepared baking dish:
14. Bake uncovered for 30-35 minutes until edges are bubbly and beginning to brown, cheese is fully melted and golden, and casserole is hot throughout. Continue baking in 3 minute increments if center is not hot or cheese is not golden.
15. Let stand for 10 minutes before serving.

Ingredients

Directions

1. In Medium Bowl #1, combine all sauce ingredients: ½ cup gochujang, 6 Tbsp. soy sauce, 4 Tbsp. honey, 6 Tbsp. brown sugar, minced garlic, grated ginger, 2 Tbsp. sesame oil, 2 Tbsp. rice vinegar, 4 Tbsp. mirin, 1 cup chicken broth, and ½ tsp. black pepper. Mix thoroughly.
2. Arrange drumsticks in a large Dutch oven. Pour all sauce (Medium Bowl #1) over drumsticks. Cover with lid and braise in oven at 250°F for 2 hours until chicken reaches 165°F internally and is tender.
3. Transfer drumsticks to a platter and keep warm. Strain the cooking liquid through a fine-mesh sieve into a saucepan; bring to a simmer over medium heat.
4. In Small Bowl #2, mix 2 Tbsp. water with 1 Tbsp. corn starch until smooth. Whisk slurry into the simmering liquid and cook, stirring, for 1-2 minutes until thickened. Sauce is done when it coats the back of a spoon.
5. Brush drumsticks with the thickened sauce. Air fry at 400°F for 5 minutes until skin is crispy, in batches as needed.
6. Garnish drumsticks with 2 Tbsp. sesame seeds and green onions (Small Bowl #1). Serve with remaining sauce on the side, Sweet and Sour Cabbage, and cooked white rice.

Ingredients

Directions

1. Pat salmon fillets dry with paper towels. Sprinkle both sides lightly with kosher salt (about 1 tsp. total for all 4) and black pepper. Rest at room temperature for 15-20 minutes. Pat dry again—surface moisture prevents crisp skin.
2. Heat a nonstick skillet over medium-high until hot, about 2 minutes. Add a thin film of neutral oil. Working in 2 batches, place salmon fillets skin-side down (do not overcrowd) and press gently with a spatula for 5 seconds. Cook without moving for 4-5 minutes until skin is crisp and golden and the fillets release when nudged. Do not move the fillets during this time—moving prevents even browning. Continue cooking in 30 second increments if skin still sticks.
3. Flip salmon and cook flesh-side down for 2-3 minutes until center reaches 125-130°F on an instant-read thermometer (medium, moist and flaky). Flesh should appear mostly opaque with a faint pink center; it will carry over 5-10°F during resting. Transfer to a platter and tent loosely with foil. Repeat with remaining fillets.
4. Make the pan sauce in the same skillet (after all salmon is cooked):
   1. Reduce heat to medium. Add 3 Tbsp. butter and minced garlic (Small Bowl #1). Cook, stirring, for 30 seconds until garlic is fragrant and golden—do not let it brown or burn.
   2. Add ½ cup white wine and simmer until reduced by half, about 3-4 minutes. The pan should have a thin, syrupy film of reduced wine.
   3. Add ¼ cup lemon juice, then lemon zest, dill, capers, and parsley (Medium Bowl #1). Remove from heat and swirl in remaining 3 Tbsp. butter until melted and glossy. Taste and adjust salt if needed. Spoon sauce generously over salmon and serve immediately.

Ingredients

Directions

1. Pat chicken thighs completely dry with paper towels. Season skin side lightly with kosher salt. Heat dutch oven over medium-high heat with no added fat. Place thighs skin-side down and do not move them. Sear for 8-10 minutes until deeply golden-brown and skin releases easily from the pan. Flip briefly for 1-2 minutes, then remove chicken to Large Bowl #1. Pour rendered fat into Small Bowl #5, reserving 2 Tbsp. in the pot along with all the fond.
2. Reduce heat to medium. Add diced onion (Small Bowl #1) to the fond, stirring to coat in fat. Cook 5-7 minutes, stirring occasionally, until edges start browning—not just translucent, we want some color and caramelization.
3. Add 4-5 Tbsp. Mexican spice blend to the onions. Cook 45-60 seconds, stirring constantly, until a toasted fragrance develops. You will smell the distinct shift from raw spice to bloomed aromatic. Add salsa to stop the bloom. Scrape all the fond from the bottom of the pot.
4. Add minced garlic (Small Bowl #2) to the tomato mixture and cook for 30 seconds. Add 2½ cups chicken stock, 2 Tbsp. caldo de tomate, and 2 bay leaves. Stir well and bring to a simmer. Taste the braising liquid—it should be intensely flavored and slightly too salty. If not sufficiently seasoned, add another ½ Tbsp. caldo de tomate.
5. Return chicken thighs (Large Bowl #1) to the pot skin-side up. Liquid should come halfway up the chicken; add more stock if needed. Bring to a bare simmer on the stovetop, then cover with a tight-fitting lid. Transfer to the preheated 275°F oven and braise for 2½-3 hours.
6. Check at 2½ hours: the meat should pull from the bone with zero resistance. If still slightly firm, continue braising for another 30 minutes.
7. Remove chicken from the pot and let cool for 10 minutes to make handling easier. Remove skin and bones, etc. Transfer to Large Bowl #2.
8. In Large Bowl #3, shred the chicken (Large Bowl #2) into bite-size pieces, maintaining some texture. Add ½ cup of the braising liquid, 2 Tbsp. reserved chicken fat (Small Bowl #5), lime juice (¼ cup, Small Bowl #4), and ½ cup cilantro (Small Bowl #3). Fold gently to combine. Add more braising liquid as needed until moist but not soupy.
9. Serve immediately in tacos, or hold warm. This chicken benefits from resting 15-30 minutes to allow flavors to marry fully.

This curry builds layers of flavor through careful technique. Chicken thighs are first rendered to develop a deep golden crust and richness. Coconut cream is "cracked"—heated until the fat separates and pools—creating the foundation for blooming the curry paste. The paste is fried in this coconut fat until darkened and fragrant, transforming raw spice notes into toasted complexity. Aromatics follow, then the chicken returns to braise with vegetables in coconut cream enriched with stock and fish sauce. Potatoes break down during the long simmer, naturally thickening the sauce while absorbing flavor. Pineapple is seared to caramelize its sugars before joining the curry, adding brightness and balancing the rich coconut base. The result is a harmonious blend: sweet from pineapple and sugar, salty and umami from fish sauce, sour from lime, all rounded by coconut cream and deepened by bone-in chicken. A fiery chili oil provides optional heat without overwhelming the delicate balance.

Ingredients

Directions

Chili Oil

1. In a small saucepan, combine ½ cup neutral oil, 15-20 dried árbol chilies, 3-4 sliced serrano peppers, and 2 sliced garlic cloves. Place over medium-low heat.
2. Heat gently, watching carefully. When chilies darken and become fragrant (about 2-3 minutes), immediately remove from heat.
3. Add pinch of salt to the hot oil off-heat. Let steep for at least 20-30 minutes. Strain or leave chilies in for presentation. Set aside.

Curry

1. Render 3 lbs bone-in chicken thighs in dutch oven over medium-high heat for about 3-4 minutes per side, until deeply golden-brown and skin releases easily from the pan. Transfer to Large Bowl #2 and set aside.
2. Open 2 (13.5 oz.) cans of coconut cream without shaking. Scoop the thick cream from the top of one can into a large Dutch oven or heavy-bottomed pot (should yield about ¾-1 cup thick cream). Reserve the remaining coconut liquid and the second can in Medium Bowl #2.
3. Heat the thick coconut cream over medium-high heat, stirring occasionally. It will begin to separate and the fat will "crack" (you'll see oil pooling). This takes 3-5 minutes. When you see clear oil separating, you're ready.
4. Add 5 Tbsp. yellow curry paste to the coconut fat. Fry the paste, stirring constantly, until it darkens, becomes very fragrant, and the oil takes on the paste's color, about 3-4 minutes. The mixture should smell toasted and complex, not raw.
5. Add 3 sliced shallots, 3 Tbsp. minced ginger, and 6 minced garlic cloves (Small Bowl #1) to the paste and cook, stirring, for 2 minutes until shallots are softened. Continue cooking for 1 minute more until fragrant.
6. Add seared chicken thighs, remaining coconut cream (Medium Bowl #2), 2 cups chicken stock, 2 bruised lemongrass stalks, potatoes and carrots (Medium Bowl #1), and 3 Tbsp. fish sauce. Stir to combine.
7. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 35-40 minutes, stirring occasionally, until chicken is very tender and potatoes have softened and begun to break down slightly, thickening the sauce.
8. Add 1 large onion cut into 1" wedges and continue simmering for 10 minutes until onions are tender but still hold their shape.
9. Remove chicken thighs to a cutting board. The bones should pull out easily at this point. Discard skin if desired. Shred or chop the meat into bite-sized pieces and return to the curry.
10. While curry continues to simmer, heat a skillet over high heat. Sear pineapple slices (Large Bowl #1) quickly, about 1-2 minutes per side, until lightly caramelized. Roughly chop seared pineapple and add to curry.
11. Taste the curry broth. Add brown or turbinado sugar 1 Tbsp. at a time (up to 3 Tbsp. total), tasting as you go. The curry should be balanced: rich, slightly sweet, savory, with subtle sour notes from the pineapple.
12. Simmer for final 5 minutes to meld flavors. Taste and adjust seasoning with salt if needed (fish sauce usually provides enough).
13. Remove lemongrass stalks. Turn off heat and stir in juice and zest from 2 limes.
14. Ladle curry over steamed jasmine rice. Garnish with fresh cilantro and Thai basil. Provide lime wedges and the chili oil on the side. For heat, drizzle 1-2 tsp. of chili oil over individual portions.

Ingredients

Chili Oil

Directions

Prepare the Chili Oil

1. In a small saucepan, combine neutral oil, dried árbol chilies, and sliced garlic. Place over medium-low heat.
2. Heat gently, watching carefully. When chilies darken and become fragrant (about 2-3 minutes), immediately remove from heat.
3. Add sliced serrano peppers and pinch of salt to the hot oil off-heat. Let steep for at least 20-30 minutes. Strain or leave chilies in for presentation. Set aside.

Make the Curry

1. Open both cans of coconut cream without shaking. Scoop the thick cream from the top of one can into a large Dutch oven or heavy-bottomed pot (should yield about ¾-1 cup thick cream). Reserve the remaining coconut liquid and the second can.
2. Heat the thick coconut cream over medium-high heat, stirring occasionally. It will begin to separate and the fat will "crack" (you'll see oil pooling). This takes 3-5 minutes. When you see clear oil separating, you're ready.
3. Add the curry paste to the coconut fat. Fry the paste, stirring constantly, until it darkens, becomes very fragrant, and the oil takes on the paste's color, about 3-4 minutes. The mixture should smell toasted and complex, not raw.
4. Add sliced shallots to the paste and cook for 2 minutes until softened. Add minced ginger and cook for 1 minute. Add minced garlic and cook for 30 seconds.
5. Add pork cubes and stir to coat completely with the curry paste mixture. Let the pork sear slightly in the paste, stirring occasionally, for about 5 minutes. You want some browning on the meat.
6. Add the remaining coconut cream (from both cans), chicken stock, bruised lemongrass stalks, potatoes, carrots, and 3 Tbsp. fish sauce. Stir to combine.
7. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 75-90 minutes, stirring occasionally, until pork is very tender and potatoes have softened and begun to break down slightly, thickening the sauce.
8. Add onion wedges and continue simmering for 10 minutes until onions are tender but still hold their shape.
9. While onions cook, heat a skillet over high heat. Sear pineapple chunks quickly, about 1-2 minutes per side, until lightly caramelized. Add seared pineapple to curry.
10. Taste the curry broth. Add additional fish sauce 1 Tbsp. at a time, up to 3 more Tbsp., tasting between additions. Add brown sugar 1 Tbsp. at a time, tasting as you go. The curry should be balanced: rich, slightly sweet, savory, with subtle sour notes from the pineapple.
11. Simmer for final 5 minutes to meld flavors. Taste and adjust seasoning with salt if needed (fish sauce usually provides enough).
12. Remove lemongrass stalks. Turn off heat and stir in lime juice and lime zest.
13. Ladle curry over steamed jasmine rice. Garnish with fresh cilantro and Thai basil if available. Provide lime wedges and the chili oil on the side. For heat, drizzle 1-2 tsp. of chili oil over individual portions.

Ingredients

Directions

1. Prepare chicken broth: Combine 3 cups water and 1 Tbsp. Better Than Bouillon in a measuring cup, stirring until dissolved.
2. Heat a large frying pan over medium-high heat until hot. Place 2½ lb. chicken thighs skin-side down in the dry pan (no oil). Cook for 6-8 minutes until skin is crisp and releases easily from the pan. Flip chicken and cook for 5 minutes on the other side until lightly browned. Transfer chicken to a plate and set aside.
3. Reduce heat to medium and sauté finely chopped onion and bell pepper (Medium Bowl #3) in the rendered chicken fat for 5-7 minutes until softened and beginning to brown. Transfer to Large Bowl #2 and set aside.
4. Rough chop 1 white onion and place in Instant Pot. Smash 6 garlic cloves and add to the pot. Add 1 bay leaf, 5 Tbsp. Mexican spice blend, the juice of 1 tangerine or mandarin, and 3 cups prepared chicken broth. Stir to combine. Place chicken thighs from the pan on top. Seal Instant Pot and cook on high pressure for 15 minutes, then wait 10 minutes before manually releasing remaining pressure.
5. While chicken cooks, roast the aromatics: Arrange jalapeños, quartered onion, and garlic cloves (Medium Bowl #2) on a rimmed baking sheet, placing jalapeños cut-side down. Drizzle with 1 Tbsp. vegetable oil and toss to coat. Roast at 400°F for 15-20 minutes until jalapeños are blistered and slightly charred, onion is softened and browned at edges, and garlic is golden and tender. Jalapeños are done when skin is blistered and peppers feel soft when pressed. Remove from oven and let cool slightly.
6. When Instant Pot is ready, wait 10 minutes, then manually release remaining pressure. Transfer chicken to a plate and let rest for 5-10 minutes until cool enough to handle. Strain the broth through a fine-mesh sieve and reserve 1 cup in Large Bowl #2 for the filling, and the remainder in Medium Bowl #2 for the verde sauce.
7. Discard skin and bones from chicken, then shred into bite-sized pieces; set aside in Large Bowl #2.
8. Add the reserved 1 cup chicken broth to the shredded chicken and sautéed onion and bell pepper in Large Bowl #2. Combine well. Set aside.
9. Transfer roasted jalapeños, onion, and garlic to a blender. Add tomatillos and 1 cup reserved tomatillo liquid (Medium Bowl #1), 1 tsp. cumin and 1 tsp. oregano (Small Bowl #4), 1 tsp. salt, and ½ tsp. black pepper. Blend on high for 1-2 minutes until completely smooth.
10. Heat 2 Tbsp. vegetable oil in a large saucepan over medium-high heat until shimmering. Carefully pour in the blended sauce (it will sputter). Stir in remaining reserved chicken broth (Medium Bowl #2). Reduce heat to medium and simmer, stirring occasionally, for 20 minutes until sauce darkens slightly, loses its raw flavor, and reaches the desired consistency. The sauce is ready when it coats the back of a spoon without running off immediately, is thick enough to cling to the tortillas when dipping, but still pourable for spreading over the enchiladas. Remove from heat and stir in cilantro (Small Bowl #1) and lime juice (Small Bowl #2). Taste and adjust salt (add remaining ½ tsp. if needed).
11. Transfer approximately 2 cups of warm sauce to a wide, shallow bowl or pie pan for dipping tortillas; keep remaining sauce warm in the saucepan.
12. Warm corn tortillas in the microwave wrapped in a damp paper towel for 1 minute, or heat briefly on a griddle until pliable. Working one at a time, dip each tortilla completely in the warm sauce from the bowl, coating both sides (about 2-3 seconds total). Let excess drip off briefly.
13. Place sauce-coated tortilla on a plate. Spoon 2-3 Tbsp. filling (Large Bowl #2) down the center, then sprinkle with 1 Tbsp. Monterey Jack cheese (Large Bowl #1). Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging them snugly in the pan.
14. Pour only enough warm sauce from the saucepan to cover the enchiladas fully and evenly; reserve the remainder in the saucepan for serving. Sprinkle remaining Monterey Jack cheese (Large Bowl #1) evenly over the top, then scatter queso fresco (Small Bowl #3) over the cheese.
15. Reduce oven temperature to 375°F. Bake for 25-30 minutes until cheese is melted and bubbly, sauce is bubbling around edges, and enchiladas are heated through. Enchiladas are done when cheese is golden brown in spots, sauce is actively bubbling, and center of pan feels hot when tested with a knife. Continue baking in 2 minute increments if needed.
16. Let rest for 5 minutes before serving. Pour reserved warm sauce over individual servings. Garnish with additional cilantro if desired. Serve hot.

Ingredients

Directions

1. In Large Bowl #1, combine oats, chopped nuts (Small Bowl #1), 1½ tsp. cinnamon, ½ tsp. cardamom, ¼ tsp. nutmeg, and ½ tsp. salt. Mix well and set aside.
2. In a medium saucepan over medium-low heat, combine ¾ cup butter, ⅔ cup corn syrup, 2 Tbsp. molasses, and ½ cup brown sugar. Stir constantly until butter is melted and sugar is dissolved, about 3-4 minutes. Do not allow mixture to boil.
3. Remove from heat and stir in 1 tsp. vanilla.
4. Pour the butter mixture over the oat mixture (Large Bowl #1) and stir thoroughly until all oats are evenly coated and mixture is well combined.
5. Add the drained, chopped fruit (Small Bowl #2) and fold in gently but thoroughly to distribute evenly throughout.
6. Transfer mixture to prepared baking pan. Press down very firmly and evenly with the back of a spatula or measuring cup to compact the mixture — this is critical for achieving cohesive bars.
7. Bake for 30 minutes until golden brown throughout. The edges will be slightly darker and the center should be set but still give slightly when pressed.
8. Remove from oven and allow to cool in pan for 10 minutes. Using a sharp knife, cut into bars while still warm (12 or 16 bars depending on desired size).
9. Allow bars to cool completely in the pan, at least 2 hours, before removing. The bars will firm up significantly as they cool.
10. Once completely cool, use parchment overhang to lift from pan. Separate bars along pre-cut lines and store in an airtight container.

Ingredients

Directions

1. Prepare nuts:
   1. Toast nuts at 350°F until fragrant and golden: 10-12 minutes for hazelnuts (rub off skins in a towel if desired) or 8-10 minutes for pecans
   2. Coarsely chop and place in Small Bowl #2
2. Make the shortbread base in a medium bowl:
   1. Add 1 cup butter, ½ cup powdered sugar, and 1 tsp. vanilla. Beat with a hand mixer on medium until smooth and fluffy, about 2 minutes. Scrape bowl as needed.
   2. Add 2 cups GF flour and ¼ tsp. salt; mix on low until no dry flour remains and dough holds together when pressed.
   3. Press dough evenly into the prepared pan in a uniform layer. Dock all over with a fork.
3. Bake at 350°F for 18-22 minutes until shortbread is set and golden at the edges: center is light golden and dry to the touch, and the surface feels firm when gently pressed. Cool in pan on a rack until completely cool to the touch, about 45 minutes. The base must be fully cool before adding caramel or it will melt and slide.
4. Make the caramel in a heavy 3-4 qt. saucepan:
   1. Combine ½ cup butter and the contents of Medium Bowl #1 (brown sugar, sweetened condensed milk, corn syrup, ¼ tsp. salt). Clip a candy thermometer to the side so the tip is immersed and not touching the bottom.
   2. Cook over medium heat, stirring constantly with a heat-safe spatula and scraping the bottom and sides to prevent scorching. The mixture will bubble and thicken; cook until the thermometer reads 235-240°F (soft-ball stage), about 12-18 minutes. At this temperature the caramel will set into a chewy (not runny or hard) layer.
   3. Optional cold-water test: drop a small bit into a cup of cold water; it should form a soft, pliable ball that flattens when removed. If still below 235°F, continue cooking in 1 minute increments. If you have passed 240°F, use as is but expect a firmer chew.
5. Remove the caramel from heat and stir in remaining 1 tsp. vanilla. Fold in the nuts (Small Bowl #2). Pour immediately over the cooled shortbread and spread evenly to the edges with a heat-safe spatula.
6. Cool the caramel at room temperature until it is no longer warm and feels set when gently touched, about 1-2 hours, or refrigerate for 45-60 minutes until firm. The caramel layer must be set before adding chocolate.
7. Melt chocolate (Medium Bowl #2, 9 oz.) in a double boiler over barely simmering water, or in a microwave in 20-30 second bursts, stirring after each, until smooth and no lumps remain. Do not exceed 120°F; if using a thermometer, remove from heat when melted and around 115-118°F.
8. Add the reserved chocolate (Small Bowl #1, 3 oz.) to the melted chocolate in two or three additions, stirring constantly after each until fully melted. Continue stirring until the mixture cools to 88-90°F on a candy or instant-read thermometer, about 5-10 minutes. The chocolate is in temper when it reaches this range and looks smooth and glossy. To test: spread a thin layer on a cool plate or the back of a spoon and refrigerate for 2-3 minutes; it should set shiny and firm with a crisp snap when broken.
9. Working quickly, pour the tempered chocolate over the cooled caramel layer and spread evenly to the edges with an offset spatula. The chocolate will set with a glossy finish and clean snap when in temper. If it thickens or loses shine before you finish, it has gone out of temper; you can still use it—the bars will taste the same but the coating may look dull or feel slightly soft. Refrigerate until the chocolate is fully set, about 30-45 minutes.
10. Use the parchment overhang to lift the slab onto a cutting board. Run a sharp knife under hot water, wipe dry, and cut into 24 bars (6 columns × 4 rows). Wipe the blade clean between cuts for neat edges. Store in an airtight container in the refrigerator.

Ingredients

Directions

1. Ensure butter is cool but pliable (60-65°F): it should hold a fingerprint when pressed but not squish through. In a large bowl, beat 12 Tbsp. butter and ⅔ cup powdered sugar with a hand mixer on medium speed until smooth and slightly fluffy with no visible sugar granules, about 2-3 minutes. Scrape bowl.
2. Add 2 egg yolks, 1 tsp. vanilla, and 1 Tbsp. lemon zest (Small Bowl #1). Beat on medium-low speed until smooth and uniform with no streaks, about 30 seconds. Scrape bowl.
3. Add dry ingredients (Medium Bowl #1) all at once. Mix on low speed until dough appears crumbly but holds together when pressed, with no dry flour patches, about 45 seconds-1 minute. The mixture should look like coarse, moist sand that clumps when squeezed. Do not overmix.
4. Turn dough onto a work surface. Gently press together into a cohesive mass—dough should feel slightly tacky but not sticky. Divide in half. Pat each half into a flat disc about ¾ inch thick. Wrap tightly in plastic wrap.
5. Refrigerate for a minimum of 4 hours, preferably overnight. This extended rest is critical: it allows the GF starches to fully hydrate, eliminating grittiness and ensuring the dough rolls without cracking.
6. When ready to bake, remove one disc from the refrigerator. Let rest at room temperature for 5-8 minutes until pliable but still cool to the touch. Preheat oven to 325°F. Line two baking sheets with parchment.
7. Roll dough between two sheets of parchment paper to ¼ inch thickness. Dough should feel firm but pliable. If dough cracks at edges, let it warm slightly at room temperature for 2-3 minutes; if it becomes sticky or soft, return to refrigerator for 10 minutes until firm again.
8. Using a 2-inch fluted cutter, cut rounds from dough. Transfer half the rounds (bottoms) to prepared baking sheet, spacing them about 1 inch apart. Using a small cutter (¾ inch), cut a window in the center of remaining rounds (tops). The window should be centered and cleanly cut—if edges tear, the dough may need to chill longer. Transfer tops to second baking sheet. Gather scraps, re-roll once, and cut additional cookies.
9. Place baking sheets in freezer for 15-20 minutes. This prevents spreading and maintains sharp edges.
10. Bake cookies directly from freezer at 325°F for 14-16 minutes (tops may need 1 minute less). Cookies are done when edges turn pale golden and feel firm, while centers appear slightly underdone but will set upon cooling. Continue baking in 1 minute increments if edges are not yet golden.
11. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely, at least 30 minutes. Repeat with second disc of dough.
12. To assemble: Place tops on a sheet of parchment. Using a fine-mesh sieve, dust generously with powdered sugar (Small Bowl #3) until evenly coated. Spread approximately 1 tsp. raspberry preserves (¾ cup, Small Bowl #2) on the flat side of each bottom cookie, leaving a ¹/₈ inch border. Gently place a sugared top on each bottom, pressing lightly until cookies adhere and preserves are just visible through the window.

Ingredients

Directions

1. In Medium Bowl #1, whisk together 1 cup sugar, ¼ cup brown sugar, 1½ cups flour, 1 tsp. baking powder, ½ tsp. salt, 1 Tbsp. cocoa powder, 1 Tbsp. cinnamon, 2 tsp. ginger, ½ tsp. nutmeg, and ¼ tsp. allspice.
2. In Large Bowl #1, beat ⅔ cup vegetable oil, ⅓ cup applesauce, eggs, and 1 tsp. vanilla extract until well combined.
3. Add dry ingredients (Medium Bowl #1) to wet ingredients (Large Bowl #1) and stir until just blended.
4. Pour batter into a buttered and floured 9 inch×5 inch loaf pan, smoothing the top with a spatula.
5. Bake until golden and a toothpick inserted into the center comes out clean, about 40-45 minutes.
6. Cool in pan for 10 minutes, then unmold onto a wire rack to cool completely.
7. Dust with powdered sugar before serving.

Ingredients

Directions

Day 1 (Morning)

1. In a large non-reactive bowl, dissolve active dry yeast in ¼ cup warm water (105-110°F). Let stand 5 minutes until foamy. (Water must be chlorine-free to allow fermentation)
2. Add teff flour and 2¼ cups room temperature water to yeast mixture. Whisk vigorously until completely smooth with no lumps. The batter should be thin, similar to crepe batter, and coat a spoon in a thin layer.
3. Cover bowl loosely with clean kitchen towel or cheesecloth (do not seal—fermentation produces CO\textsubscript that must escape). Place in warm location (68-75°F) away from direct sunlight.

Days 2-3 (Fermentation)

1. Monitor fermentation progress twice daily. Healthy fermentation indicators:
2. Check for contamination signs (see detailed notes on page 2). If contamination is suspected, discard and restart.
3. Batter is ready when it shows active bubbling, smells pleasantly sour, and has fermented for 48-72 hours. In cooler environments, full fermentation may require 3 days.

Cooking Day

1. Thin batter with remaining ½ cup water if needed—it should pour easily in a thin stream and coat a spoon lightly. Gently stir in ½ tsp. salt and ¼ tsp. baking powder just before cooking (do not overmix).
2. Heat a 10-12 inch non-stick skillet over medium heat until a drop of water dances on the surface. Very lightly oil the pan with vegetable oil for the first injera only.
3. Pour approximately ½ cup batter into the pan in a rapid spiral motion from outside edge to center, tilting pan to ensure even coverage. The entire pour should take 3-4 seconds—speed is critical for uniform thickness.
4. Immediately cover with a tight-fitting lid. Cook for 60-90 seconds without lifting lid. Surface should be completely dry with numerous small holes (aynet) covering the entire surface. Bottom should be lightly set but not browned.
5. Remove injera without flipping (it cooks on one side only) and place on clean kitchen towel to cool. Do not stack while hot.
6. Repeat with remaining batter, adjusting heat as needed. No additional oil should be necessary after the first injera.
7. Once cooled to room temperature, stack injera between layers of parchment paper or clean towels. Use immediately or store.

Ingredients

Directions

1. Mix frozen berries with ¼ cup brown sugar and spread in a baking dish.
2. In Medium Bowl #1, combine 1 cup flour, 1 cup sugar, 1 tsp. salt, and 1 tsp. cinnamon.
3. Using a whisk, gradually add beaten egg (Small Bowl #1) to the flour mixture, a small amount at a time with a spoon.
   
   IMPORTANT: Use a chopping motion with the whisk (not stirring) to incorporate each addition of egg until the mixture reaches a clumpy wet sand consistency. Be patient and methodical, and do not use all of the egg.
4. Sprinkle the crumble mixture evenly over the fruit.
5. Pour melted butter (Small Bowl #2) over the top.
6. Bake for 60-75 minutes until golden brown and bubbly.

Ingredients

Directions

1. In a large bowl, beat 1 cup butter, 1 cup brown sugar, and ½ cup granulated sugar on medium speed until the mixture is creamy, lightened in color, and no dry sugar remains in the bowl (no loose crystals or gritty patches); about 2-3 minutes. It may still feel slightly grainy, that is normal and will become smooth when the eggs are added. Scrape bowl.
2. Add 2 eggs and 1½ tsp. Mexican vanilla. Beat well until smooth and fully incorporated, about 1 minute. Scrape bowl.
3. Add dry ingredients (Medium Bowl #1). Mix on low speed until no dry flour remains and dough is uniform, about 30-45 seconds. Do not overmix.
4. Add 3 cups oats and 1½ cups semisweet chocolate chips. Stir by hand or on low speed until evenly distributed; dough will be thick and chunky.
5. Cover bowl and chill dough for 15-30 minutes to reduce spreading during baking.
6. Drop dough by rounded tablespoonfuls onto ungreased or parchment-lined baking sheets, spacing about 2 inches apart. Keep portion size consistent for even baking.
7. Bake at 350°F for 8-10 minutes until edges are light golden brown and centers still look soft and slightly underdone. Cookies are done when edges feel set and golden and centers appear moist but not raw; they will set further as they cool. Continue baking in 1 minute increments if edges are not yet golden.
8. Cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Ingredients

Directions

1. Mix the dough in a large bowl:
   1. Stir room temperature peanut butter and sugar vigorously with a sturdy spatula or wooden spoon until smooth and no visible sugar granules remain, about 3-5 minutes. Scrape bowl as needed. (Or use a hand mixer or stand mixer on medium for about 1-2 minutes.)
   2. Add eggs one at a time, mixing well after each until fully incorporated.
   3. Add Mexican vanilla and mix until combined.
   4. Add baking soda and salt and stir until just combined; dough should be smooth and uniform.
2. Cover bowl and chill dough for at least 15 minutes to make it easier to handle and reduce spreading during baking.
3. Using a 1¾ inch cookie scoop or rounded tablespoon, portion dough into balls.
4. Roll each ball in granulated sugar until completely coated.
5. Place sugared balls on prepared baking sheets, spacing 2 inches apart.
6. Press each cookie with a fork twice, creating a crisscross pattern on top. If fork sticks to dough, dip it in the rolling sugar between cookies.
7. Bake for 12-13 minutes until edges are lightly golden but centers still appear soft. If baking two sheets at once, rotate their positions halfway through baking.
8. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

Directions

Pie Crusts

1. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell to the edges with dried beans.
2. Bake the pie crusts at 350°F for 10 minutes, then remove the beans and foil and bake for another 5-10 minutes until dried and beginning to color. Keep warm.

Filling

1. In Large Bowl #1, beat the cream cheese with a hand mixer.
2. Add the pumpkin, then beat until combined.
3. Add 1 cup sugar and ¼ tsp. salt, then beat until combined.
4. Add the eggs (Small Bowl #1), ½ cup milk, ½ cup cream, and ¼ cup melted butter, then beat until combined.
5. Add 1 tsp. vanilla, ½ tsp. cinnamon, and ½ tsp. ginger, then beat until combined.
6. Pour the filling into the pie crusts and loosely wrap the edges with aluminum foil to prevent burning.
7. Bake for 40 minutes at 350°F
8. Remove foil from edges and bake for 10 minutes, or until the center is set.
9. Cool on a wire rack until room temperature. Slice and serve topped with whipped cream.

Ingredients

Raspberry Reduction

1. Combine 1½ cups fresh raspberries, ¼ cup granulated sugar, 2 tsp. lemon juice, and ¼ tsp. salt in a small saucepan. Bring to a simmer over medium heat, crushing berries with a wooden spoon as they soften. Cook for 3-4 minutes until berries have broken down completely: berries should be fully soft and pulpy with no whole berries remaining, and the mixture should be bubbling gently throughout.
2. Press mixture through a fine-mesh sieve into Small Bowl #4, using a silicone spatula to extract all liquid and leave seeds behind. Discard seeds. You should have about ¾ cup strained raspberry liquid.
3. Return strained liquid to the saucepan. Mix 1 tsp. cornstarch with 1 tsp. cold water in a small cup until smooth. Whisk cornstarch slurry into raspberry liquid.
4. Simmer over medium-low heat, stirring frequently, until mixture is reduced by half and has thickened to a honey-like consistency, about 8-10 minutes. The reduction should coat the back of a spoon thickly and mound slightly when dripped. It will thicken further as it cools.
5. Transfer to Small Bowl #5 and let cool to room temperature, about 30 minutes. Stir occasionally to prevent skin formation. The reduction is ready when the bowl feels cool to the touch (not warm) and the reduction has thickened to a honey-like consistency that flows slowly. Once cooled, transfer to a piping bag or squeeze bottle with a small round tip. Set aside until ready to use.

Shortbread Crust

1. In Medium Bowl #1, whisk together 1 cup gluten free flour, 2 Tbsp. almond flour, 2 Tbsp. cornstarch, ⅓ cup powdered sugar, and ¼ tsp. salt. Add 8 Tbsp. softened butter, lemon zest (Small Bowl #1), and ½ tsp. vanilla extract. Mix with a fork or your hands until mixture forms clumps and holds together when pressed.
2. Press dough evenly into prepared pan, creating a uniform ¼ inch thick layer. Use the bottom of a measuring cup to compact and smooth the surface. Dock the crust all over with a fork.
3. Bake at 350°F for 22-28 minutes until crust is done: edges are medium golden brown, center is light golden and appears dry/matte (not sticky or soft), and surface feels firm when gently pressed. The crust should be fully set throughout. Remove from oven and reduce temperature to 325°F.

Lemon Curd

1. While crust bakes, whisk together ⅔ cup granulated sugar and 1 tsp. cornstarch in a medium saucepan. Add eggs and egg yolk, whisking until smooth.
2. Add lemon juice (½ cup, Small Bowl #3), lemon zest (Small Bowl #2), 2 tsp. TrueLemon powder, and ¼ tsp. salt. Whisk to combine.
3. Cook over medium-low heat, stirring constantly with a silicone spatula or wooden spoon, scraping the bottom and sides of the pan. Cook until mixture thickens noticeably and reaches 170°F, about 8-10 minutes. The curd is done when it reaches 170°F on an instant-read thermometer, or when it coats the back of a spoon thickly and leaves a clear trail when you draw your finger through it (the trail should not immediately fill in). The mixture should have the consistency of thick pudding and should not look watery or thin.
4. Remove from heat and immediately stir in 6 Tbsp. butter (Small Bowl #6), one piece at a time, until fully incorporated and smooth.
5. Strain the hot curd through a fine-mesh sieve into Small Bowl #7 to remove zest bits and any cooked egg pieces.

Assembly and Baking

1. Pour strained curd onto the hot pre-baked crust, spreading gently to edges if needed.
2. Immediately pipe raspberry reduction (Small Bowl #5) in desired pattern on the surface of the lemon curd. Optionally drag a toothpick through the lines to create a marbled effect.
3. Bake at 325°F for 15-18 minutes until filling is set: edges should be firm and pull slightly away from the pan sides, center should jiggle slightly when gently shaken (like a creamy custard, not liquid), and surface should appear matte (not shiny) with no wet spots. The raspberry reduction will set into the curd, creating a beautiful burgundy accent. If center still looks wet or sloshes, continue baking in 2 minute increments.

Finishing

1. Cool completely in the pan on a wire rack for 1 hour (pan should feel cool to the touch, not warm), then refrigerate for at least 3 hours or overnight (filling should be firm throughout when ready to cut).
2. Use parchment overhang to lift bars from pan. Cut into 16 squares using a sharp knife, wiping blade clean between cuts.
3. Just before serving, dust moderately with powdered sugar and sprinkle lightly with flaky sea salt.

Ingredients

Directions