Patrick's Cookbook

Ingredients

Directions

Preheat oven to 350°F — Line a large baking sheet with parchment paper

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

Bring eggs to room temperature — Prepare ice bath

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

Using a musubi mold and spam slicer will be helpful — Cook rice — Slice Spam into 10-12 even pieces — Cut nori sheets into thirds

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

Preheat oven to 350°F — Thaw spinach and squeeze dry aggressively; set aside in Medium Bowl #1 — Drain and rough chop artichoke hearts; set aside in Medium Bowl #2 — Mince garlic; set aside in Small Bowl #1 — Soften cream cheese at room temperature — Shred mozzarella; set aside in Small Bowl #2 (topping)

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

Make the Braised Pork Ribs — Soak beans overnight in cold water — Pick 2 lbs. pork from ribs — Dice onion, carrots, celery to ½ inch; combine in Medium Bowl #1 — Grate parsnip; set aside in Small Bowl #1 — Clean and slice leeks into ½ inch half rounds; set aside in Medium Bowl #2 — Mince garlic; set aside in Small Bowl #2 — Hand-crush San Marzano tomatoes in Medium Bowl #3

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

Night Before: Combine 2 cups chickpeas, water, and 3 Tbsp. salt in a large bowl. Cover and refrigerate overnight (8-12 hours).
Day of Preparation: Preheat oven to 300°F — Drain and rinse soaked 2 cups chickpeas — Pat dry lamb and cut into 1½" cubes — Season lamb with 1 Tbsp. salt and 1 tsp. pepper — Dice 2 large onions and mince 8-10 garlic cloves; combine in Small Bowl #1 (aromatics) — Chop 1½ cups apricots into ¼" pieces; set aside in Medium Bowl #1 — Chop 1 cup cilantro — Combine chopped cilantro, ½ cup lemon juice, and 3 Tbsp. honey in Medium Bowl #2 (finishing)

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

Dice onion, celery, and carrots into ¼ inch pieces; combine in Medium Bowl #1 — Mince garlic; set aside in Small Bowl #1 — Drain and rinse black beans; set aside in Medium Bowl #2 — Chop cilantro; set aside in Small Bowl #2 — Juice limes; set aside in Small Bowl #3 — Warm carnitas meat if refrigerated; set aside in Medium Bowl #3

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

Chop onions (4 cups); set aside in Medium Bowl #1 — Slice mushrooms; set aside in Large Bowl #1 — Chop parsley; set aside in Small Bowl #1

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

Chop onion, carrots, celery, potatoes, and zucchini; combine in Large Bowl #1 — Mince garlic; set aside in Small Bowl #1 — Drain mushrooms; set aside in Medium Bowl #1

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.

Add 1-2 cups of water per quart when reheating.

---

Ingredients

Directions

Dice onion; set aside in Small Bowl #1 — Mince garlic; set aside in Small Bowl #2 — Dice potatoes into ¼ inch pieces; set aside in Medium Bowl #1 — Remove stems from kale and tear leaves into bite sized pieces; set aside in Medium Bowl #2

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

Preheat oven to 375°F — Mince garlic; set aside in Small Bowl #1

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

Butter ½ Tbsp.

Directions

Wash rice thoroughly — Prepare stock with Better Than Bouillon

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

Preheat air fryer to 400°F — Trim and halve brussels sprouts; set aside in Large Bowl #1 — Have balsamic glaze ready for finishing

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.

---

Large russet chunks are boiled in salted water with a little baking soda so the outsides fray into a starchy paste. The chunks are tossed in garlic-rosemary oil and roasted until that paste turns into a deep-brown crust, then finished with the fried garlic, rosemary, and parsley. Serves 6-8.

Ingredients

Directions

Heat the oven to 450°F (400°F convection), with a rack in the center — Peel the potatoes and cut them into 2- to 3-inch chunks. Hold them in Large Bowl #1 — Combine 2 Tbsp. Diamond Crystal kosher salt and ½ tsp. baking soda in Small Bowl #1 (boil seasonings) — Mince the garlic. Finely chop the rosemary. Combine both with 6 Tbsp. olive oil and ¼ tsp. black pepper in Small Bowl #2 (infusion) — Mince the parsley and set it aside in Small Bowl #3

1. Bring 2 qt. water to a rolling boil in an 8-qt. pot over high heat. The water must be boiling before the potatoes go in. A boiling start frays the outside while the center stays intact.
2. Boil the potatoes and infuse the oil in the same window:
   1. Add the salt and baking soda (Small Bowl #1) and the potatoes (Large Bowl #1). Stir so every chunk sits in the water. Add a splash of water, plus a pinch of salt and baking soda, when the top pieces stick out of the water. Return the pot to a boil, then lower the heat to a vigorous simmer.
   2. As soon as the simmer is steady, pour the olive oil, rosemary, garlic, and pepper (Small Bowl #2) into a small saucepan. Set the empty bowl aside. Warm the oil over medium heat, stirring the whole time, until the garlic turns pale gold and the rosemary smells sweet, about 2-3 minutes. Pull the pan off the heat at the first sign of gold. Dark garlic will turn the oil bitter. Strain the oil into the empty Large Bowl #1. Return the garlic and rosemary solids to Small Bowl #2.
   3. At about 10 minutes after the boil returns, test a chunk. A knife should meet slight resistance in the center. The edges should look soft and frayed, and the piece should hold together when lifted. Give the pot another 1 minute when the center is still hard. Keep those frayed edges on the chunk. Starch left behind in the water will not crisp.
3. Drain the potatoes and return them to the hot pot. Set the pot on the burner with the heat off. Let them steam for 2-3 minutes, and shake the pot once. The surfaces should look matte, and the steam should thin out. Wet surfaces stay pale in the oven. Give them another 1 minute while they still glisten. They should still be hot when you toss them.
4. Tip the potatoes into Large Bowl #1, onto the infused oil. Add the remaining ¼ tsp. black pepper and a pinch of salt. Toss hard, shaking and turning, until a thick mashed-potato paste coats every chunk and the edges look shaggy. That paste becomes the crust. Add up to 1 Tbsp. more olive oil when the paste looks dry and powdery. Spoon off any oil that pools in the bottom of the bowl. A puddle will steam the bottoms.
5. Spread the potatoes in one layer on a bare half-sheet pan, with space between the chunks. Use a second pan when they touch. A crowded pan steams them. Roast at 450°F (400°F convection) without moving them for 20 minutes. The contact points should be golden, and a thin metal spatula should slide under each piece. Leave them another 5 minutes while they still stick. Moving them early tears off the crust.
6. Loosen every piece, turn them, and shake the pan so the loose crumbs stay with the potatoes. Roast for 30-40 minutes more, turning once about halfway. With two pans, swap racks when you turn them. The crust should be deep golden brown, with a few darker edges, and it should sound crisp when tapped. The center should give under a gentle press and look fluffy when you break one open. Continue in 5 minute stretches while the crust is still pale. On convection, or with two pans, start checking at 30 minutes.
7. Tip the potatoes into Large Bowl #1. Add the reserved garlic and rosemary (Small Bowl #2) and the parsley (Small Bowl #3). Toss. Taste. Add salt and pepper until the crust tastes seasoned. Serve at once. They are at their best in the first few minutes. The crust softens as they cool.

---

Ingredients

Directions

Trim and quarter Brussels sprouts

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

1-2 days ahead: Prepare Uncle Ben's parboiled rice, rinse and cook according to rice maker instructions — Finely dice onion; set aside in Small Bowl #1 — Grate carrot and ginger; combine in Small Bowl #2 — Mince garlic; set aside in Small Bowl #3 — Dice scallions; set aside in Small Bowl #4 — Scramble eggs; set aside in Small Bowl #5

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

Preheat oven to 350°F — Trim green beans; set aside in Large Bowl #1 — Slice mushrooms; set aside in Medium Bowl #1 — Chop onion; set aside in Small Bowl #1 — Shred cheddar cheese; set aside in Medium Bowl #2 — Grease a 2½ quart baking dish

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

Preheat oven to 250°F for bread, then 350°F for baking — Cut bread into ½ inch cubes; set aside in Large Bowl #1 — Dice onions and celery; combine in Medium Bowl #1 — Mince garlic; set aside in Small Bowl #1 — Beat eggs; set aside in Small Bowl #2 — Grease a 9 inch×13 inch baking dish — Melt 4 Tbsp. butter for bread cubes in Small Bowl #3, remaining 4 Tbsp. for vegetables in Small Bowl #4

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

Preheat oven to 375°F — Remove mushroom stems and finely chop; set aside in Small Bowl #1 — Clean mushroom caps with damp paper towel — Toast bread and process into coarse crumbs; set aside in Medium Bowl #1 — Dice shallot and mince garlic; combine in Small Bowl #2 (aromatics) — Soften cream cheese at room temperature; combine with 3 oz. grated parmesan in Medium Bowl #2 (dairy) — Reserve 1 oz. parmesan for topping in Small Bowl #3 — Combine 1 tsp. oregano, ½ tsp. thyme, ½ tsp. MSG, ¾ tsp. salt, ½ tsp. black pepper, and ¼ tsp. red pepper flakes in Small Bowl #4 (seasoning) — Chop parsley; set aside in Small Bowl #5

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

Rinse rice until water runs clear — Finely dice onion; set aside in Small Bowl #1 — Mince garlic; set aside in Small Bowl #2 — Zest and juice limes; set zest in Small Bowl #3 and juice in Small Bowl #4 — Finely chop cilantro; set aside in Small Bowl #5 — If using, finely dice jalapeño; set aside in Small Bowl #6

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

Preheat oven to 375°F — Lightly grease a 9 inch×13 inch baking dish — Shred sharp cheddar, Gruyere, and smoked gouda cheeses; combine in Large Bowl #1 — Shred Parmesan cheese; set aside in Small Bowl #1 — Chop ham; set aside in Small Bowl #2 — Warm milk — Combine sodium citrate and 2 Tbsp. water in Small Bowl #3

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

Prepare rice cooker — Combine hot water, Better Than Bouillon, caldo de tomate, and Mexican spice mix in Medium Bowl #1 to create broth

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

Drain corn; set aside in Medium Bowl #1 — Chop cilantro; set aside in Small Bowl #1 — Crumble queso fresco; set aside in Small Bowl #2 — Juice ½ lime; set aside in Small Bowl #3

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.

Serves 4-6 as a side dish

---

Ingredients

Directions

Cut 5-6 lb. napa cabbage into 2 inch pieces; set aside 4 large outer leaves (these go on top of the packed kimchi, inside the jars) — Mince garlic to ½ cup; grate 1 Tbsp. ginger, ½ medium yellow onion, and ½ medium Fuji apple — Cut 12 oz. daikon and 1 medium carrot into thin matchsticks; cut 8 scallions into 1 inch lengths — Wash four 1-quart wide-mouth mason jars in hot soapy water; rinse and dry — Have gloves ready for mixing

1. Put the 5-6 lb. cut napa cabbage in a 12-qt. mixing bowl. Sprinkle ¾ cup Diamond Crystal kosher salt over it, working the salt into the thick white ribs. Toss every 30 minutes for 1½-2 hours, until the white ribs bend with a little spring, the pile has slumped, liquid pools in the bowl, and a bite tastes quite salty. Continue salting in 15 minute stretches until the ribs bend.
2. While the cabbage salts, make the porridge. In a small saucepan, whisk 3 Tbsp. Mochiko into 2 cups cold water until smooth. Cook over medium heat, stirring, 5-8 minutes, until the mixture is glossy, slightly translucent, and thick enough to coat a spoon, with no dry flour lumps. Stir in 1½ Tbsp. sugar and cook 1 minute more. Take it off the heat. Cool until it is no longer warm to the touch, 20-30 minutes. A warm porridge cooks the garlic and thins the paste.
3. Tip the salted cabbage into a colander. Rinse under cold water 2-3 times, lifting and turning so the salt in the ribs washes out. Taste a thick piece and continue rinsing until it is pleasantly salty, not harsh. Drain 20-30 minutes, then squeeze gently in handfuls until no streams of water run, but the cabbage still feels moist. Return it to the 12-qt. mixing bowl. Cabbage wrung bone-dry will not make enough brine to fizz and stay covered.
4. Mix the paste, then the kimchi:
   1. Add the cooled porridge, ½ cup minced garlic, 1 Tbsp. grated ginger, the grated ½ onion, the grated ½ Fuji apple, ½ cup fish sauce, and 1½ cups coarse gochugaru. With gloved hands, mix until the seasonings form a thick red paste and coat the cabbage. Taste a coated piece: it should be saltier and spicier than you want the finished kimchi. Add a pinch of salt until it tastes vivid, or a splash more fish sauce until it tastes savory.
   2. Add the 12 oz. matchstick daikon, the matchstick carrot, and the 8 cut scallions. Fold until every piece is coated and no white patches remain.
5. Pack the kimchi into the four 1-quart jars. Press each handful down hard so brine rises and air pockets disappear. Fill only to the shoulders, leaving about 1½ inches of headspace. Press again after 10 minutes until brine covers the cabbage; the salt will keep drawing liquid. Trim each of the 4 reserved outer leaves to fit a jar mouth. Press one leaf on top of the kimchi, inside the jar, so stray pieces stay under the brine. Screw on a plastic mason-jar storage lid (the one-piece cap sold for leftover storage, not the two-piece metal canning lid) until fingertip-tight. Salt and acid rust metal lids. Do not pack to the rim—the jars will overflow when they bubble.
6. Leave the jars at cool room temperature, 64-70°F, out of sun, for 24-48 hours. The kimchi is ready to chill when you press the cabbage and bubbles rise through cloudy red brine, and a taste is lightly tangy, still crunchy, and smells sour-garlicky, not rotten. At 72°F or warmer, check at 18-24 hours. At 64°F or cooler, it may need 2-3 days. Burp a lid that domes, then close it again.
7. Move the jars to the refrigerator at 40°F or below. Keep the lids closed so the remaining gas stays in the brine. Taste after 3-4 days cold. Peak sparkle is the first 2 weeks. Use a clean spoon every time, and keep the cabbage under the brine.

---

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

Bacon as needed

Directions

Remove bacon from refrigerator 1 hour before cooking and allow to come to room temperature — DO NOT preheat oven. A cool oven is the key to success.

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 bed of long-caramelized onions carries overlapping layers of thinly sliced potato, each one seasoned and moistened with clarified butter and beef stock. Baked low under a parchment cartouche and a weighted plate, the potatoes steam and absorb the stock without browning; the cover comes off and the oven rises only to 265°F, where repeated spoonfuls of stock and butter glaze the rim to a chewy, lacquered amber while the center stays tender. Thyme goes on in the last five minutes. Serves 4-6 as a side.

Ingredients

Directions

Preheat oven to 250°F — Halve and slice onions about ¹/₈ inch thick — Pick thyme leaves from the stems into Small Bowl #1 — Combine the remaining ½ tsp. salt with the ¾ tsp. black pepper in Small Bowl #2 (layer seasoning) — Stir 1 Tbsp. beef base into 3 cups hot water in a 4-cup measuring cup until dissolved; keep hot — Slice potatoes ¹/₈ inch thick on a mandoline with the guard on; keep the larger slices apart from the smaller ones — Melt butter in a microwave-safe jug in 20-second bursts until fully liquid, about 1-2 minutes, and leave it to stand so the clear fat rises; do not stir it back together

1. Caramelize the onions in a 9-inch oven-safe skillet over medium-low heat: add neutral oil and the sliced onions with ½ tsp. of the kosher salt, and stir to coat. Cook for 30-40 minutes, stirring every few minutes and scraping the base of the pan, until they collapse to a soft, jammy mass the colour of dark honey. Halfway through they will look wet and translucent—water leaving, not sugar browning—so keep going. Keep the heat low so that no edge blackens, and if they start to catch, drop the heat and add a splash of water. They are ready when a spoon dragged across the pan leaves a trail that fills slowly and the smell is sweet rather than sharp. Turn off the heat.
2. Taste the onion bed and adjust. Drizzle 2 Tbsp. of the clear clarified butter over the onions, leaving the milk solids behind in the jug, and add ½ cup of the hot beef stock. Stir to combine and spread level across the base of the pan. Taste a spoonful: it should be savoury and gently salted, not salty—this bed is the deepest flavour in the dish and cannot be corrected later.
3. Lay the first layer of potatoes. Arrange the larger slices around the rim and work inward, overlapping each slice by about a third and finishing in the center with the smallest slices and least overlap; the thicker thatch at the rim is what survives the bake and caramelizes as one piece. Ladle ⅓ cup of the hot stock over the layer, season with a pinch of layer seasoning (Small Bowl #2), and drizzle 1 Tbsp. of clarified butter.
4. Repeat the layering until the potatoes are used up, five to seven layers in all.
   1. Start each new layer from the opposite side of the pan, so the slices bridge the seams underneath and no gap runs straight down through the stack.
   2. Scatter a third of the thyme (Small Bowl #1) over the middle layer only; the leaves on the surface would scorch long before the bake ends.
   3. Season and moisten every layer the same way, but hold back the last 3 Tbsp. of butter and the last ½ cup of stock for the glaze.
   4. Finish with a plain layer, cut faces up, giving the rim the heaviest share of the butter and stock: it cooks fastest and it is the part everyone reaches for.
5. Cover the potatoes with a cartouche. Fold a sheet of parchment in quarters, lay it on the pan, cut around the rim, then snip a ½ inch hole in the center. Unfold it over the potatoes and press the overhang down against the inside wall all the way around so the paper seals to the pan—the hole is the only place steam can leave, and the seal is what keeps the layers from drying.
   1. Set a heatproof plate on top of the parchment as a weight; it holds the layers flat while the potatoes soften and the stock moves through them.
   2. Bake at 250°F for 45 minutes, sliding the plate out and turning it over once at the halfway point so the stack flattens evenly.
6. Remove the plate and set it aside for good—the layers have set and hold their line without it. Raise the oven to 265°F and bake for a further 25 minutes with the cartouche still on. When it comes off, the stock should be bubbling at the rim and the paper should be stained and slightly shrunken but not browned.
7. Remove the cartouche and glaze the top for the rest of the bake. All the fat and stock have risen and the pan is still wet, so add nothing yet: tilt the pan and spoon the pooled juices over the top every 8-10 minutes for 20-25 minutes, until the rim is a deep lacquered amber and the liquid has reduced to a film coating the potatoes. Dot any pale patch with reserved butter, and add reserved stock only where the pan looks dry.
   1. Do not be tempted to raise the oven to brown them faster. Above 265°F the top layer shrivels and dries before the sugars darken; the glaze builds from repeated thin coats, not from heat.
   2. The potatoes are done when a knife slides through the center with no resistance at all and the rim is caramelized but never black.
8. Finish with thyme. Spoon the last of the juices into the dips on the surface, scatter the remaining thyme (Small Bowl #1), and return to the oven for 5 minutes—any longer and the leaves burn. Rest the pan 5 minutes off the heat, then scoop down through the layers at the table so every portion carries crust, tender potato, and onion.

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

If using regular cucumbers, peel and halve lengthwise — Mince garlic; set aside in Small Bowl #1 — Slice green onions thinly; set aside in Small Bowl #2 — Prepare ice water bath

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

Preheat oven to 400°F — Trim woody ends from asparagus; set aside in Medium Bowl #1 — Mince garlic; set aside in Small Bowl #1 — Zest and juice lemon to yield 1½ tsp. zest and 2 Tbsp. juice; set zest in Small Bowl #2 and juice in Small Bowl #3 — Mix 1 Tbsp. cornstarch with 2 Tbsp. cold water to make slurry in Small Bowl #4

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

Preheat oven to 425°F — Line a baking sheet with parchment paper — Bring a large pot of salted water to boil — Prepare an ice bath — Crush pork rinds in food processor or by hand; set aside in Medium Bowl #1 — Mince garlic; set aside in Small Bowl #1 — Chop thyme and rosemary; combine in Small Bowl #2 — Zest and juice lemon; set zest in Small Bowl #3 and juice in Small Bowl #4

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.

---

% Quote intentionally omitted

Ingredients

Directions

Preheat oven to 375°F — Butter a standard 9 inch×13 inch (3 quart) baking dish — Mince garlic; set aside in Small Bowl #1 — Grate Parmesan; reserve ¼ cup for topping in Small Bowl #2 — Shred Gruyère; combine with remaining ½ cup Parmesan in Medium Bowl #1 (cheese for sauce) — Combine salt, pepper, nutmeg, and dried thyme in Small Bowl #3 (seasoning) — Slice potatoes ¼ inch thick; hold in cold water until layering, then pat dry

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

Remove outer leaves from cabbage and cut into 1 inch strips; set aside in Large Bowl #1 — Discard core — Mince candied ginger fine; set aside in Small Bowl #1 — Set up steamer

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

Combine all seasoning mix ingredients in Small Bowl #1 — Bring large pot of salted water to boil for pasta — Have oil and water measured and ready

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

Season the beef roast generously with 2 tsp. salt, 1 tsp. pepper, 1 tsp. onion powder, and 1 tsp. garlic powder — Slice the onions; set aside in Medium Bowl #1 — Mince the garlic; set aside in Small Bowl #1 — Peel and cut the carrots into chunks; set aside in Medium Bowl #2 — Cut the potatoes into chunks; set aside in Medium Bowl #3 — Chop the celery; set aside in Small Bowl #2 — Slice the mushrooms; set aside in Small Bowl #3

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

Salt beef 24 hours ahead — Bring beef to room temperature 2 hours before cooking — Preheat oven to 300°F — Cut beef into 2½ inch pieces — Dice bacon into ½ inch lardons; set aside in Small Bowl #1 — Prepare mirepoix: dice onions, carrots, celery; combine in Large Bowl #1 — Mince shallots; set aside in Small Bowl #2 — Crush garlic cloves lightly; set aside in Small Bowl #3 — Quarter mushrooms if large; set aside in Medium Bowl #1 — Make bouquet garni with thyme, parsley stems, bay leaves, peppercorns — Dissolve Better Than Bouillon in hot water; set aside in Medium Bowl #2

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.

---

% Quote Intentionally omitted

Ingredients

Directions

Rice

1. Wash 3 scoops jasmine rice until the water runs clear; drain.
2. Cook in the rice cooker with 3 cups water, ½ Tbsp. coconut oil, 1 bay leaf, and 2 green cardamom pods.
3. Remove the 1 bay leaf and 2 cardamom pods, and fluff. Leave on warm while you make the chicken and curry.

%

Chicken

1. Dissolve 1 Tbsp. Better Than Bouillon and 1 Tbsp. curry paste in 2 cups hot water.
2. Add 1 bay leaf and 3 green cardamom pods to a 6-quart Instant Pot. Place 4 chicken leg quarters on top and pour the mixture over the chicken. Seal the lid and set the valve to sealing. Cook on high pressure for 12 minutes, then allow natural release for 10 minutes before releasing any remaining pressure. Chicken is done when it reaches 165°F at the thickest part near the bone and the meat pulls easily from the bone. While the Instant Pot comes to pressure and cooks, prep and cook the Curry through the squash-and-carrot simmer.
3. Transfer chicken to a cutting board and rest for about 10 minutes, until cool enough to handle. Discard the skin. Pick the meat from the bones into bite-size chunks (some shredding is natural) and set aside in Medium Bowl #1.
4. Strain the chicken broth through a fine-mesh strainer into a bowl, then skim the fat. Measure 2 cups of the skimmed broth into Medium Bowl #2. If the curry is already simmering and still needs broth, stir in 1½ cups from Medium Bowl #2 now. Refrigerate any remaining broth for another use.

Curry

While the Instant Pot cooks: Drain diced pineapple — Peel, seed, and cut 1 butternut squash into 1" chunks — Peel and large-dice 4 carrots into ¾-1" pieces — Large-dice 2 white onions; mince 8 garlic cloves and 1 Tbsp. ginger — Juice 1 lime; wedge the other — Chop 1 cup cilantro

1. Heat 2 Tbsp. coconut oil in a large Dutch oven over medium heat. Add onions, garlic, and ginger with ¼ tsp. kosher salt and cook, stirring often, until the onions are translucent and the aromatics are fragrant, about 6-8 minutes. Do not brown.
2. Add 7 Tbsp. Mae Ploy yellow curry paste and cook, stirring constantly, until the paste darkens slightly and smells toasted and fragrant, about 2-3 minutes.
3. Pour in about half of the first can of coconut cream and stir until the paste is smooth. Add the remaining coconut cream from both cans, 4 Tbsp. brown sugar, 2 Tbsp. fish sauce, and 2 bruised lemongrass stalks. If Medium Bowl #2 is ready, stir in 1½ cups reserved broth; if the Instant Pot is still running, continue without broth and add it as soon as the broth is strained and skimmed. Bring to a simmer.
4. Add squash and carrots and return to a gentle simmer. Cook uncovered, stirring occasionally, for about 15 minutes until both are tender: a paring knife inserted into the center of a chunk meets no resistance, and pieces hold their shape but are soft. The sauce should coat the back of a spoon. Continue simmering in 2-3 minute increments until the vegetables are tender. If the vegetables are tender before the chicken is ready, reduce heat to low and hold.
5. Add chicken, pineapple, and 1 Tbsp. dried holy basil. Simmer for 3-5 minutes until the chicken is heated through and steaming hot throughout.
6. Remove the lemongrass. Stir in the juice of 1 lime and ½ cup of the chopped cilantro. Serve the curry over the fluffed rice, garnished with the remaining cilantro and lime wedges. Taste and adjust seasoning with salt if needed.

---

Cooked Dungeness crabs warm at the end of a Tony's boil with potatoes, corn, and mixed vegetables. Rice-maker rice with chicken Better Than Bouillon sits under the crab. A ladle of the boil is finished with butter and cream. Serves 3, with leftover vegetables.

Ingredients

Directions

Thaw crabs overnight in the refrigerator — Halve onions — Halve garlic heads crosswise — Halve lemons — Scrub potatoes; halve any larger than a golf ball — Cut carrots into thick chunks — Halve corn — Cut bell pepper into large pieces — Cut zucchini into thick coins — Rinse and split each crab in half through the body — Rinse 1½ cups rice until the water runs clear

1. Fill a 20-24 qt. pot (or canner) with 8 qt. water. Add onions, garlic heads, lemons (squeezed, then dropped in), 2 bay leaves, and ¼ cup Tony Chachere's. Cover and bring to a rolling boil over high heat, 15-25 minutes.
2. While the pot heats, start the rice maker: 1½ cups rice, 1½ cups hot water, 1½ tsp. chicken Better Than Bouillon, 1 bay leaf, and 1 Tbsp. dehydrated soup vegetables.
3. When the water boils hard, taste it. Add Tony Chachere's until it tastes too salty and too spicy. Add 1 Tbsp. vegetable Better Than Bouillon until it has some roundness, not just heat and salt.
4. Add potatoes and carrots. Water should cover them by about 2 inches; add hot water as needed. After the water returns to a boil, cook 8-10 minutes, until a knife pierces the outer flesh but the center is still firm. They finish with the rest of the pot.
5. Add corn. Cook 4 minutes. Potatoes should still hold their shape.
6. Add bell pepper. Cook 2 minutes.
7. Add crab, lid on. Cook 4 minutes.
8. Add zucchini. Cook 2-3 minutes, until the crab body is hot when you crack a knuckle, the potatoes are tender with a little resistance, the corn is hot through, and the zucchini is just tender and still slightly firm. Continue in 2 minute stretches until the crab is hot. Do not soak.
9. Lift crabs and vegetables onto a platter. Dust with Slap Ya Mama.
10. Ladle 2 cups of the boil broth into a small saucepan. Reduce by about a quarter, 3-5 minutes. Lower the heat. Whisk in 8 Tbsp. butter, then ¼ cup heavy cream. Taste. Add Slap Ya Mama or lemon until it is spicy, salty, and thick enough to coat rice.
11. Fluff the rice, remove the bay leaf, and fold in ½ Tbsp. butter.
12. Spoon rice into bowls. Add vegetables and both halves of one crab. Spoon the sauce over. Serve at once—the crab is at its best right now.

o, and cilantro.

Large potatoes: halve them so they cook with the small ones.

Preparation Tips

• Width matters more than height. A crab that barely fits a dinner plate needs about 12 inches of pot diameter. Split the crabs if you are using a squat canner.
• Taste the water before any food goes in. Vegetables dilute it.
• The rice maker will likely finish before the boil. Leave it on warm. Fold in butter at serving.
• Potatoes keep cooking after corn, pepper, crab, and zucchini go in. Pull them to the platter as soon as they are tender, even if that is before the crab comes out.
• Zucchini turns to mush if it sits in the pot. Thick coins, last 2-3 minutes only.
• Do not put cream in the big pot. Only in the small saucepan of reduced broth.

Make Ahead & Storage

• Thaw crabs in the refrigerator 12-24 hours. Cold-water backup: sealed bag, 1-2 hours, water changed every 30 minutes.
• Leftover vegetables keep 3-4 days refrigerated. Reheat in a splash of leftover broth.
• Leftover crab keeps 1-2 days. Steam 4-5 minutes to warm. Do not reheat twice.
• Sauce keeps 2 days. Warm on low; do not boil.
• Rice keeps 3-4 days. Reheat with a splash of water.

Serving Suggestions

• One whole crab (both halves) per bowl. Extra vegetables in the center of the table.
• Extra Slap Ya Mama and lemon wedges on the table.
• Next-day leftover vegetables and rice with the leftover sauce is lunch. The crab is a same-night dish.

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

Fill a large pot with salted water and start heating for blanching — Prepare chicken broth: whisk 4 Tbsp. Better Than Bouillon into 6 cups water until dissolved; set aside in Medium Bowl #1 (broth) — Chop broccoli; set aside in Medium Bowl #2 — Drain corn and set aside; dice onion and set aside; mince garlic and drain mushrooms, combine these two in Small Bowl #1 (garlic and mushrooms for step 5) — Soften cream cheese at room temp and cube; set aside in Small Bowl #2 (cream cheese)

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.

---

Bone-in chicken thighs are browned in butter, then braised in a pale roux-thickened sauce with cremini mushrooms, onion, and garlic. Dry white wine and chicken stock build the base; heavy cream finishes the sauce until silky and pale. Serve over egg noodles, mashed potatoes, or rice. Serves 4-6.

Ingredients

Directions

Pat chicken thighs dry and season generously with salt and black pepper — Slice cremini mushrooms; set aside in Medium Bowl #1 (mushrooms) — Dice yellow onions and mince garlic; combine in Small Bowl #1 (aromatics) — Measure dried thyme, bay leaf, flour, white wine, chicken stock, heavy cream, dried parsley, and nutmeg

1. Heat a large Dutch oven or deep skillet over medium-high heat. Melt 2 Tbsp. butter until foaming subsides. Working in batches if needed to avoid crowding, add chicken thighs skin-side down and brown for 4-5 minutes until skin is deep golden and releases easily from the pan. Flip and brown the second side for 3-4 minutes until lightly golden. Transfer chicken to Large Bowl #1 and set aside.
2. Reduce heat to medium-high. Add 1 Tbsp. butter to the pot. Add sliced cremini mushrooms (Medium Bowl #1) and cook, stirring occasionally, for 12-15 minutes. They will release a pool of liquid first, then dry out and begin to brown as that moisture evaporates. Continue until mushrooms are deeply browned, the pan looks dry, and edges look crisp at the rim. Transfer cooked mushrooms back to Medium Bowl #1 and set aside.
3. Reduce heat to medium. Add remaining 1 Tbsp. butter. Add diced onion (Small Bowl #1), bay leaf, and 1 tsp. dried thyme. Cook, stirring often, for 10-12 minutes until onion is translucent and fully softened, edges are lightly golden, and the pieces feel tender when pressed with a spatula. If onion browns too quickly, lower heat slightly and add a splash of chicken stock to slow cooking. Add minced garlic (Small Bowl #1) and cook for 1-2 minutes more until fragrant without browning.
4. Sprinkle 3 Tbsp. flour evenly over the onion mixture and stir constantly for 2 minutes until the roux smells nutty and toasty and no dry flour remains. The paste should look smooth and pale gold. If roux clumps, press and stir vigorously with a wooden spoon until smooth. Reduce heat to medium-low if the roux darkens too fast.
5. Pour in ½ cup dry white wine, scraping the bottom of the pot to dissolve browned bits. Simmer for 2-3 minutes, stirring, until the wine reduces slightly and the harsh alcohol smell fades. The liquid should look glossy and lightly thickened at the edges.
6. Whisk in 3 cups chicken stock until smooth. Return chicken (Large Bowl #1) to the pot skin-side up. Bring to a gentle simmer, taste the liquid, and season with salt and black pepper as needed. Cover and simmer over low heat for 15 minutes, then uncover and continue simmering for 18-22 minutes until chicken is fall-apart tender, meat pulls easily from the bone, and the thickest part registers 165°F on an instant-read thermometer. Continue simmering in 3-5 minute increments if the center is still pink or firm.
7. Transfer chicken back to Large Bowl #1 and tent loosely with foil to keep warm. Stir ⅔ cup heavy cream, 1 tsp. dried parsley, and a pinch of nutmeg into the sauce. Simmer gently over medium-low heat for 3-5 minutes, stirring, until the sauce is silky, pale ivory, and coats the back of a spoon (a line drawn through it with your finger should hold clearly). Taste and adjust salt, black pepper, and nutmeg as needed. If the sauce breaks or looks greasy, remove from heat and whisk vigorously until smooth. If too thin, simmer uncovered for another 2-3 minutes.
8. Return cooked mushrooms (Medium Bowl #1) and chicken (Large Bowl #1) to the sauce. Warm over low heat for 2-3 minutes, spooning sauce over the chicken, until everything is hot throughout. Discard the bay leaf. Serve immediately while the sauce is glossy and the chicken is tender.

---

%

Bone-in chicken leg quarters are pressure-cooked with fire-roasted tomatoes, a whole can of chipotles in adobo, onion, garlic, and Mexican spice blend. The sauce is blended smooth in the pot, reduced until it coats the meat, and finished with lime and cilantro. One 6-quart Instant Pot batch.

Ingredients

Directions

Dice the white onion — Mince the garlic — Measure the Mexican spice blend — Open the tomatoes and the chipotle chiles — Measure the chicken broth — Juice the lime — Chop the cilantro

1. Set a 6-quart Instant Pot to Sauté (Normal). Add 2 Tbsp. lard and heat until it shimmers. Add the white onion and cook, stirring, for 5-7 minutes, until the pieces are translucent and soft, the edges just take on color, and the pot looks glossy rather than watery. Continue cooking for 1-2 minutes if the onion is still crisp or sitting in liquid.
2. Add the garlic and 2 Tbsp. Mexican spice blend. Stir constantly for 30-45 seconds, until the mixture smells fragrant and the raw spice smell turns toasty.
3. Nestle in the leg quarters. Add the tomatoes, the chipotle chiles with their sauce, 1 cup chicken broth, and the bay leaf. Scrape the bottom so the fond dissolves into the liquid. The liquid should cover the pot floor and come partway up the chicken. Cancel Sauté.
4. Seal the lid and set the valve to Sealing. Cook on high pressure for 15 minutes. Let the pressure fall on its own for 10 minutes, then turn the valve to Venting and release any pressure that remains. The chicken is done when the thickest part near the bone reads at least 165°F.
5. Transfer the chicken to a cutting board with tongs.
6. Discard the bay leaf. Blend the sauce in the pot with an immersion blender until it is smooth and brick-red, with no pieces of chile, tomato, or onion left, about 30-60 seconds. Keep the blender head under the surface so the hot sauce stays in the pot. Blend for another 15-20 seconds if any pieces remain.
7. Set the pot to Sauté (Normal) and simmer the sauce uncovered, stirring often, for 8-15 minutes, until it coats the back of a spoon. The surface looks glossy, and the sauce still stirs easily. Stir so the bottom does not catch. While it simmers, pull the skin, bones, and any gristle off the chicken and shred the meat with two forks into coarse strands.
8. Ladle just enough sauce onto the shredded chicken to thoroughly coat it, mixing until every strand is glossy and saucy but not swimming. Reserve and refrigerate or freeze any extra sauce for a future batch or use as a smoky, spicy condiment.
9. Cancel Sauté. Stir in the lime juice. Taste. The adobo has already salted the sauce. Add kosher salt only if the sauce tastes flat. Scatter the cilantro over the top. The tinga is at its best as soon as the cilantro goes on. It holds warm in the pot for about 30 minutes. Stir in a spoonful of water if it tightens while it waits.

---

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

Chill butter for pastry until very cold (freeze 15-20 minutes if using food processor; freeze solid if grating by hand) — Dice shallots and mince garlic; combine in Small Bowl #1 (aromatics) — Combine 2 tsp. thyme and 2 tsp. tarragon in Small Bowl #2 (herbs) — Zest lemon and combine with 1-2 tsp. Dijon in Small Bowl #3 (finish) — Thaw spinach, wring in a clean towel until bone-dry; set aside — Quarter mushrooms; have chicken stock, cream, and wine measured and nearby — Preheat oven to 375°F before assembly

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

Preheat oven to 325°F — Trim pork shoulder of about half the visible fat — Cut pork into 1-inch cubes; place in Large Bowl #1 (pork) — Stem and seed ancho chiles — Tear chiles into large pieces — Peel and roughly chop garlic; place in Small Bowl #1 (aromatics) — Combine 2 tsp. oregano, 1 tsp. black pepper, and ½ tsp. cumin in Small Bowl #2 (spices) — Juice fresh oranges — Chop onion and cilantro; combine in Small Bowl #3 (serving)

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

Preheat oven to 275°F — Peel garlic cloves; set aside in Small Bowl #1 — Cut onions into 8 wedges each; set aside in Medium Bowl #1 — Cut carrots into 2 inch pieces; set aside in Medium Bowl #2 — Cut celery into 2 inch pieces; set aside in Medium Bowl #3 — Drain mushrooms; set aside in Medium Bowl #4 — Zest lemon; set aside in Small Bowl #2 — Pat dry drumsticks — Season drumsticks generously with 2 tsp. salt and 1 tsp. pepper

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

Cut garlic head in half horizontally; set aside in Small Bowl #1 — Clean leeks thoroughly and slice into ½ inch rounds; set aside in Medium Bowl #1 — Quarter mushrooms; set aside in Medium Bowl #2 — Dice thick-cut bacon into ¼ inch pieces; set aside in Small Bowl #2 — Chop parsley for garnish; set aside in Small Bowl #3 — Mix Better than Bouillon with hot water until dissolved; set aside in Medium Bowl #3

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).

---

Skin-on salmon fillets are seared hard in a hot pan and never flipped—the top cooks by spooning the pan's hot oil over it, so the skin stays in uninterrupted contact with the metal and crisps while the flesh sets evenly. Unsalted butter browned to a nutty beurre noisette, then arrested with capers, lemon juice, and a splash of wine, becomes the sauce; shallots, garlic, and Dijon mustard wilt a pan of spinach alongside. The plate is a pool of spinach, crisp-skinned salmon, and the sauce spooned around it—never over the skin. Serves 2.

Ingredients

Directions

Blot salmon dry with paper towels; keep skin-side up — Finely chop shallots and mince garlic; combine in Small Bowl #1 (spinach aromatics) — Roughly chop parsley; set aside in Small Bowl #2 (sauce finish) — Drain capers into Small Bowl #3 — Combine 2 Tbsp. white wine with 2 Tbsp. lemon juice in Small Bowl #4 (sauce liquids) — Measure ¼ cup white wine and 1 Tbsp. lemon juice for the spinach; have ready

1. Blot the salmon skin dry once more and season both sides with kosher salt (about 1½ tsp. total), sprinkling from a height so it falls in an even coat. Be generous—a bold seasoning now is what carries the fish. Set the fillets skin-side up on the board.
2. Heat a 12-inch cast iron skillet over medium-high for 3-4 minutes, until you can hold your hand a few inches above the surface for only a moment. Add olive oil to coat the base of the pan and let it heat until it shimmers and moves loosely, about 30 seconds, then lower the heat to medium. A cool pan is the one thing that ruins this dish.
3. Lay the salmon skin-side down away from you and press the fillets flat with your fingers for 15-20 seconds so the skin meets the metal across its whole surface; you will feel bubbles tickling your fingertips from inside the fish. It should sizzle hard on contact. Cook without moving for 5 minutes, until the flesh has turned opaque about a third of the way up the sides and a lifted corner of skin shows deep gold.
4. Baste the fillets without flipping them: tilt the pan toward you and spoon the pooled hot oil continuously over the top for 3-4 minutes, until the flesh is opaque throughout with no translucent pink at the thickest point (the loin side) and the centre reaches 140-145°F on an instant-read thermometer. The skin stays in contact with the pan the entire time and finishes an even, crusty deep brown—that is the point of not flipping. Transfer the salmon to a plate, skin-side up, and let it rest uncovered while you make the sauce and the spinach—about 8 minutes in all, which finishes the carryover and lets the muscle relax. Leave it uncovered; a foil tent would steam the skin you just spent the sear on.
5. Make the brown butter sauce in the same skillet. Pour off all but about 1 Tbsp. of the oil so the sauce tastes of butter rather than oil.
   1. Add 8 Tbsp. butter and melt over medium heat, swirling. Cook 2-4 minutes until the foam subsides and the milk solids at the bottom turn nut brown and smell of hazelnuts. In a black-bottomed pan the colour is hard to read; lift a spoonful into the light to judge it.
   2. Add capers (Small Bowl #3) and stir; the moisture in them fizzles and stops the butter browning further.
   3. Add white wine and lemon juice (Small Bowl #4). Swirl and scrape the pan for 30 seconds; the liquid cools the fat and the sauce comes together glossy and sharp. Slide the pan off the heat and keep it warm.
6. Cook the Dijon spinach in a second large skillet.
   1. Melt the remaining 2 Tbsp. butter over medium heat. Add shallots and garlic (Small Bowl #1) with a pinch of kosher salt straight away—the salt pulls their moisture and starts them cooking. Sweat for 2-3 minutes until fragrant and softened but not browned.
   2. Add baby spinach with another small pinch of kosher salt. Toss with the aromatics and let it wilt in contact with the pan for 2-3 minutes; a lid speeds this but is not needed. Do not over-wilt—the leaves should be tender and dark green, not slumped.
   3. Add ¼ cup white wine and 1 Tbsp. Dijon mustard and stir through for 1 minute. Finish off the heat with 1 Tbsp. lemon juice and black pepper to taste. The spinach is done when it stops shrinking and holds its shape.
7. Finish and plate. Stir parsley (Small Bowl #2) into the warm—no longer hot—brown butter sauce and taste for salt; the parsley goes in last so it stays bright green. Spoon a pool of spinach onto each plate, lay a rested fillet beside it skin-side up, and spoon the caper brown butter around the plate and over the spinach, never over the skin. Draw the sauce and spinach together at the table and serve immediately.

Ingredients

Directions

Preheat oven to 275°F — Pat dry pork ribs — Quarter onion; set aside in Small Bowl #1 — Smash garlic cloves; set aside in Small Bowl #2

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

Halve 1 medium onion — Peel and dice 1 lb. potatoes into ½-inch cubes; set aside in Medium Bowl #1 — Peel and dice ½ lb. carrots into ½-inch cubes; add to Medium Bowl #1 — Quarter onions — Finely dice ½ cup white onion; set aside in Small Bowl #1 — Crumble 6 oz. queso fresco into Small Bowl #1 with diced onion (filling) — Reserve 2 oz. queso fresco in Small Bowl #2 (topping) — Finely shred lettuce or cabbage; set aside in Medium Bowl #2

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

Pat dry beef chuck with paper towels — Rough chop onions and celery into large chunks; combine in Large Bowl #1 — Mince garlic; set aside in Small Bowl #1 — Prepare bouquet garni: bundle fresh thyme, bay leaves, and peppercorns in a disposable teabag — Preheat oven to 275°F

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.

---

A quick stovetop comfort dish that upgrades classic boxed mac and cheese into a savory weeknight supper. Warm herbs and a touch of acid cut through the rich, velvety cheese sauce so the pasta and tender flakes of tuna taste bright rather than heavy. Serves 3-4.

Ingredients

Sauce

Bring a large pot of water to a boil — Shred sharp cheddar or Gruyère cheese

1. Warm 2 cups whole milk, 1 tsp. dried onion flakes, ½ tsp. dried tarragon, and ¹/₈ tsp. ground nutmeg in the microwave on high for 2-3 minutes until steaming hot (165°F) and the onion flakes and tarragon soften.
2. Melt 2 Tbsp. salted butter in a medium saucepan over medium heat for 30-45 seconds until foamy. Whisk in 2 Tbsp. white rice flour and cook for 1 minute until smooth and bubbling.
3. Stir in 1 tsp. kosher salt, ½ tsp. ground pepper, ½ tsp. ground mustard, and ¹/₈ tsp. ground fennel. Cook, whisking, for 1 minute until foamy, pale gold, and fragrant.
4. Whisk in the warm milk a splash at a time so the roux catches and stays smooth before adding more liquid.
5. Bring to a low simmer over medium-low heat and cook, whisking often, for 3-5 minutes until smooth and thick enough to coat the back of a spoon (185-195°F). Continue simmering for 1-2 minutes if any floury grit remains.
6. Reduce to low heat. Whisk in 1 slice American cheese until melted, about 30-60 seconds. Add the shredded cheddar or Gruyère cheese a handful at a time, stirring until each handful melts smoothly before adding the next, about 2-3 minutes.
7. Stir in the remaining 1 Tbsp. salted butter until melted. Taste and adjust salt. Keep on the lowest heat (below 180°F) while the pasta cooks, stirring occasionally.

Finish

Drain tuna

1. Add 1 Tbsp. kosher salt and 6-8 oz. gluten-free elbow pasta to the boiling water. Boil over medium-high heat for 6-8 minutes, stirring occasionally, until al dente (tender with a slight bite). Drain well and return the elbow pasta to the pot.
2. Remove the sauce from the heat and stir in 1 tsp. yellow mustard and 1 tsp. white wine vinegar.
3. Pour the cheese sauce over the elbow pasta in the pot, then add the drained tuna and 2 tsp. dried parsley. Fold gently for 1 minute until coated and heated through. Taste for salt and serve hot.

---

%

Air-fried Anaheim, poblano, and jalapeño chiles are blended skins-on with canned tomatillos, onion, and garlic, then simmered into a green sauce. Two cups become a creamy Monterey Jack sauce around chicken tinga, charred corn, and raw onion, finished with crumbled cotija, and about 3 cups of plain sauce are kept for later. Makes 12 enchiladas and serves 4-6.

Ingredients

\filbreak

Charred Chiles

Heat the air fryer to 400°F

1. Rub the Anaheim chiles, the poblano chiles, and the jalapeño with about 1 tsp. of the vegetable oil. Cook them in a single layer at 400°F for 15 minutes, turning at 7 minutes. They are done when the skins are blistered and blackened in patches and the flesh collapses under a gentle press. Pull the jalapeño as soon as it is soft. Continue in 2-3 minute passes for any chile that is still firm.
2. Cook a second batch the same way for any chiles that did not fit in the first layer.
3. When the chiles are cool enough to handle, slit each one and scrape out the seeds. Leave the charred skins on. Add them to the blender.

\filbreak

Green Sauce

While the chiles cook — Drain the tomatillos and discard the liquid; put the fruit in the blender — Dice the white onions; put ½ cup in Large Bowl #2 (filling) and the rest in the blender — Peel the garlic and add it to the blender — Combine 1½ tsp. cumin and 1 tsp. Mexican oregano in Small Bowl #1 (sauce spices) — Juice the lime into Small Bowl #2

1. Blend the chiles, tomatillos, white onion, and garlic until the puree is smooth and no papery skin remains, about 45-90 seconds. Scrape the blender and blend for another 20-30 seconds if flakes remain. Add a spoonful of water only if the blades stall.
2. Set a large saucepan over medium heat. Add 2 Tbsp. vegetable oil and heat until it shimmers. Stir in the cumin and Mexican oregano (Small Bowl #1) for 30 seconds, until the raw spice smell turns fragrant. Pour in the puree. It will sputter. Stir until it settles, and scrape the bottom clean.
3. Leave the pot at a steady medium simmer. Char the corn in the next step, then stir the sauce again. Keep simmering, stirring often, for 15-25 minutes in all, until the color has darkened, the raw onion edge is gone, and a finger path through the sauce on a spoon stays open. The surface looks glossy, and the spoon still moves through the pot. Continue for 3-5 minutes if it still tastes sharp or runs thin.
4. While the sauce simmers, pat the corn dry. Heat a 12-inch skillet over medium-high heat. Cook the corn in the dry skillet, stirring, for 6-10 minutes, until the moisture cooks off, the pan looks dry, and the kernels are spotted deep brown and smell toasted. Continue for 2 minutes if the pan is still steaming or the kernels are pale. Add the corn to Large Bowl #2.
5. Take the sauce off the heat. Stir in the lime juice (Small Bowl #2) and 1½ tsp. kosher salt. Taste, and add more kosher salt if it tastes flat. Scrape the sauce into Large Bowl #1. There should be about 5 cups. Measure 2 cups for the creamy sauce and leave the rest in the bowl. That remainder, about 3 cups, is the sauce to keep.

\filbreak

Creamy Enchilada Sauce

Shred the Monterey Jack; set aside in Medium Bowl #1

1. Set the empty saucepan over medium heat. Melt 3 Tbsp. salted butter. Whisk in 3 Tbsp. flour and cook for 1-2 minutes, until the roux smells toasty and looks pale tan. Keep it pale. A darker roux tastes bitter here.
2. Whisk in 1 cup chicken broth a little at a time. Simmer for 2-3 minutes, whisking, until the sauce is thick, smooth, and heavy on a spoon. It will look pasty.
3. Whisk in 2 cups of the green sauce from Large Bowl #1. Simmer for 3-5 minutes, until the sauce is one color, glossy, and a finger path clears slowly. It should pour. Simmer for 2 minutes more if it looks thin, or loosen it with a splash of water if the spoon stands up in it.
4. Take the pot off the heat. Stir a few tablespoons of the hot sauce into the Mexican crema, then stir the crema back into the pot. Add 1 cup of the Monterey Jack (Medium Bowl #1) and stir until the shreds disappear and the sauce is smooth. Set the pot over low heat for 1 minute if the cheese will not melt. Keep it below a simmer. Taste. Add kosher salt only if it tastes flat.

\filbreak

Filling

Chop the cilantro; add 2 Tbsp. to Large Bowl #2 and set the rest aside in Small Bowl #3 (garnish) — Have the chicken tinga ready

1. Add 3 cups chicken tinga and 1 cup of the Monterey Jack (Medium Bowl #1) to Large Bowl #2, with the diced white onion, the charred corn, and the 2 Tbsp. cilantro already there. Fold in 2-3 Tbsp. of the plain green sauce from Large Bowl #1. The meat should look moist and coated. Add another spoonful of green sauce if the tinga looks dry. Taste, and add kosher salt only if it tastes flat.

\filbreak

Enchiladas

Heat the oven to 375°F — Crumble the cotija into Small Bowl #3, with the remaining cilantro

1. Spread about ¾ cup of the creamy sauce in a 9 inch$\times$13 inch baking dish. Pour about 1 cup more into a shallow bowl for dipping. Leave the rest in the saucepan.
2. While the oven heats, set the skillet over medium heat. Add the remaining vegetable oil and heat until it shimmers. Fry the tortillas one at a time for 5-10 seconds per side, until they soften, blister slightly, and bend without cracking. Drain them and stack them in a towel. Continue for a few seconds per side if a tortilla still cracks. Add a spoonful of oil if the skillet goes dry.
3. Dip each tortilla in the creamy sauce, let the excess drip off, and spoon about 3 Tbsp. of the filling (Large Bowl #2) down the center. Roll it closed and set it seam-side down in the dish. Pack the rolls so they hold each other shut. Extra filling keeps for another meal.
4. Pour the remaining creamy sauce over the enchiladas, including any sauce left in the dipping bowl. Scatter about ½ cup of the Monterey Jack (Medium Bowl #1) over the top. Cover with foil.
5. Bake at 375°F, covered, for 15 minutes when the filling went in warm, or 25 minutes when it was cold from the refrigerator.
6. Uncover and bake until the Monterey Jack is melted, the sauce bubbles at the edges, and the center of the dish reads 165°F, about 8-12 minutes more. Continue in 3 minute increments until the center is hot and the edges are bubbling.
7. Rest for 5 minutes. Scatter the cotija and the remaining cilantro (Small Bowl #3) over the top. The enchiladas are at their best in the next half hour. The plain green sauce in Large Bowl #1 is the batch to keep.

---

Ingredients

Roasted Hatch Green Chiles

Preheat air fryer to 400°F

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.

(Continue with enchilada recipe...)

Hatch Green Chile Chicken Enchiladas

Preheat oven to 350°F — Grease a 9 inch×13 inch baking dish — Shred Monterey Jack cheese; set aside in Large Bowl #1 — Dice onion; set aside in Small Bowl #1 — Mince garlic; set aside in Small Bowl #2 — Chop cilantro; set aside in Small Bowl #3 — Juice lime; set aside in Small Bowl #4

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

Cook rice — Cut pork belly into 1½-2 inch cubes — Measure 5 Tbsp. granulated sugar and set aside — Measure 3 Tbsp. Shaoxing wine and set aside — Peel and slice ginger (1 inch piece) into ½ inch thick slices and smash — Cut green onions into 2-inch pieces (white parts) for braising; thinly slice green parts for garnish and set aside in Small Bowl #2 — Smash garlic cloves lightly — Peel and slice daikon radish into ½ inch thick rounds; set aside in Medium Bowl #1 — Trim baby bok choy: remove any damaged outer leaves, trim the base, and quarter lengthwise through the core; set aside in Medium Bowl #2 — Toast sesame seeds in a dry pan over medium heat until golden and fragrant, approximately 2-3 minutes; set aside in Small Bowl #2 with sliced green onion tops — Peel tangerine and cut the peel into ½ inch wide strips, avoiding the white pith as much as possible — Combine ginger, green onion whites, garlic, 2 Tbsp. light soy sauce, 1 Tbsp. dark soy sauce, 2 star anise, 1 cinnamon stick, 1 bay leaf, 3 dried red chilis, and tangerine peel strips in Small Bowl #1

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

Preheat Instant Pot — Quarter onion; set aside in Small Bowl #1 — Smash 4 garlic cloves; set aside in Small Bowl #2 — Mince remaining 3 garlic cloves; set aside in Small Bowl #3 — Slice bell peppers into strips; combine in Medium Bowl #1 — Slice green onions; set aside in Small Bowl #4 — Grate Parmesan cheese; set aside in Small Bowl #5 — Chop cilantro roughly; set aside in Small Bowl #6

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

Preheat oven to 375°F — Drain and rinse black beans; set aside in Medium Bowl #2 — Drain sweet corn; set aside in Medium Bowl #1 — Combine Mexican spice mix and MSG in Small Bowl #1 (spice blend) — Shred cheese; set aside in Large Bowl #3 — Quarter 16 corn tortillas; set aside on a plate — Dice onion and bell pepper; mince garlic; combine in Medium Bowl #3 (aromatics) — Shred rotisserie chicken into Large Bowl #1, discarding skin and bones — Grease a 3 quart baking dish with 1 tsp. lard

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

Preheat oven to 375°F — Bring chicken thighs and heavy cream to room temperature (30 minutes) — Combine Mexican spice mix, caldo de tomate, and bouillon in Small Bowl #1 (spice blend) — Combine onion powder, white pepper, nutmeg, and MSG in Small Bowl #2 (sauce spices) — Reserve Small Bowl #3 for strained cooking broth (1½ cups for cream sauce) — Quarter 16 corn tortillas; set aside on a plate — Drain mushrooms and sweet corn and pat dry with paper towels; combine in Medium Bowl #1 — Dice onion and bell pepper; mince garlic; combine in Large Bowl #1 — Shred cheese; set aside in Large Bowl #2 — Reserve Large Bowl #3 for shredded chicken (after cooking), will become final mixing bowl — Grease a 3 quart baking dish with 1 tsp. lard

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

Mince garlic and grate ginger; have ready for sauce — Slice green onions; set aside in Small Bowl #1 — Pat dry drumsticks

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.

---

A bone-in lamb leg is roasted, then braised in a brick-red adobo of guajillo, ancho, and árbol chiles warmed with cumin, clove, and cinnamon until the meat falls from the bone. The shredded lamb is moistened with its own consommé, then griddled into corn tortillas with melted queso Oaxaca to make crisp quesabirria, served with the reserved consommé for dipping. Serves 6-8 (about 16-20 tacos).

Ingredients

\filbreak

The Lamb

Preheat oven to 325°F — Trim silver skin and excess fat from lamb leg; pat dry

1. Cut 3-4 deep scores into the lamb leg and season it all over, generously, with salt and black pepper.
2. Wrap the lamb loosely in foil, set it on a roasting tray, and roast at 325°F for 2½ hours. Open the foil for the final 30 minutes so the top browns. Make the adobo while the lamb roasts.

\filbreak

Birria Adobo

Stem, seed, and rinse guajillo, ancho, and árbol chiles — Crush garlic and roughly chop onion; combine in Medium Bowl #1 (aromatics) — Combine 2 tsp. cumin, 2 tsp. oregano, 1 tsp. peppercorns, ¾ tsp. cloves, and ¼ tsp. cinnamon in Small Bowl #1 (spices) — Measure 2 Tbsp. salt and ⅓ cup vinegar

1. Put the chiles in a large pot with 2 qts. cold water. Bring to a boil, covered, then turn off the heat and leave covered for 10 minutes, until soft and pliable.
2. Meanwhile, boil the tomatoes in a separate saucepan of water for 3 minutes, until the skins loosen and split. Drain and set aside in Medium Bowl #2.
3. Drain the chiles, saving the soaking liquid in Large Bowl #1—it carries flavor and adjusts the consommé later. Move the chiles to Large Bowl #2.
4. In a blender, combine the chiles (Large Bowl #2), tomatoes (Medium Bowl #2), aromatics (Medium Bowl #1), spices (Small Bowl #1), 4 Tbsp. salt, ⅓ cup vinegar, and 4 cups reserved chile water (Large Bowl #1). Blend smooth, about 1-2 minutes, in batches if the jar is full.
5. Heat ⅓ cup oil in a large pot over medium heat until shimmering. Add the blended adobo—stand back, it splatters—and the bay leaf. Cook, stirring often, for 20 minutes, until it deepens in color and thickens slightly and a layer of red chile fat rises to the top. Taste, adjust salt, and turn off the heat.

\filbreak

Braise and Consommé

1. Once the lamb has roasted 2½ hours, remove the foil and pour in as much adobo as the tray holds, letting it mingle with the lamb juices; reserve the rest in the pot. Cover tightly with foil and braise at 325°F for 2 to 2½ hours, flipping the lamb halfway, until it is fork-tender and the bone slips out cleanly (195-205°F).
2. Just before the lamb is done, skim the red chile fat off the reserved adobo into Small Bowl #2; this is the frying fat for the tortillas.
3. Drain the tray juices back into the reserved adobo and stir. Loosen to a sippable consommé with reserved chile water, starting with 2 cups and adding more to taste, then strain through a fine-mesh sieve and keep warm.
4. Rest the lamb 30 minutes, then remove the bone and shred the meat into Large Bowl #3, discarding fat and gristle. Toss with about 1 cup of the warm consommé to moisten.

\filbreak

Quesabirria Tacos

Finely chop garnish onion and cilantro; combine in Small Bowl #3 (garnish) — Cut lime into wedges

1. Heat a large skillet or comal over medium-high heat until hot but not smoking. Dip a tortilla in the chile fat (Small Bowl #3), coating both sides, and lay it in the pan.
2. Scatter on queso Oaxaca, then a portion of lamb, then a spoonful of consommé. Fold the tortilla over with a spatula and press gently.
3. Cook for 2-3 minutes, until the underside is crisp and deep red, then flip and cook 2-3 minutes more, until both sides are crisp and the cheese melts. Repeat with the remaining tortillas.
4. Garnish with the onion-cilantro mixture (Small Bowl #3) and a squeeze of lime. Serve right away with bowls of warm consommé for dipping.

\filbreak

---

% Quote intentionally omitted

Ingredients

Directions

Thaw salmon if frozen — Mince garlic; set aside in Small Bowl #1 — Zest and juice lemons; combine lemon zest, dill, capers, and parsley in Medium Bowl #1 (sauce finish) — Measure ¼ cup lemon juice and ½ cup white wine; have ready

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

Combine 2 tsp. kosher salt, 4 tsp. black pepper, 1 tsp. smoked paprika, ½ tsp. garlic powder, and ¼ tsp. smoked chile powder in Small Bowl #1 (rub) — Remove membrane from bone side of ribs: slide a butter knife under the thin silverskin at one end, grip with a paper towel, and pull the length of the rack in one motion — Pat ribs dry and apply rub (Small Bowl #1) liberally to all surfaces; rest 30 minutes at room temperature, or refrigerate uncovered up to 24 hours — Halve onion and smash garlic; combine with bay leaves in Small Bowl #2 (aromatics) — Combine 1 cup water, ½ cup apple cider vinegar, and 1 tsp. hickory smoke in Medium Bowl #1 (braising liquid)

1. Pour braising liquid (Medium Bowl #1) into the Instant Pot. Add aromatics (Small Bowl #2). Place the trivet in the pot.
2. Cut the rib rack in half crosswise. Stand the two sections on the trivet, bone side down, curved against the interior wall of the pot.
3. Seal the lid and set the venting knob to Sealing. Pressure cook on High for 25 minutes. Allow a 10-minute natural pressure release, then quick-release any remaining pressure.
4. Carefully transfer ribs to a foil-lined tray or cutting board—they will be fragile. Strain all braising liquid into Large Bowl #1 and reserve for the sauce. Make the BBQ sauce now (p. \pageref) before proceeding—the air fryer step requires it.
5. Brush ribs on all exposed surfaces with a generous coat of BBQ sauce. Air fry bone side up for 4 minutes until the glaze begins to char and blister.
6. Flip ribs to meaty side up. Brush with a second coat of BBQ sauce. Air fry for 4-5 minutes until the glaze is deeply caramelized and blackened at the edges.
7. Rest 5 minutes, then slice between bones and serve with remaining BBQ sauce on the side.

---

%

%Chicken leg quarters brown, then braise inside a covered cooking pumpkin with onion, leek, shallot, garlic, thyme, and sage. White wine and stock become the broth, and corn kernels go in near the end. Serve the soft pumpkin, the chicken, the corn, and the broth. Serves 4. %

Ingredients

Directions

Heat the oven to 325°F — Wash the pumpkin. Cut a lid large enough for the chicken, with the knife angled so the lid sits down into the opening. Scrape out the seeds and strings. Salt the inside lightly — Dice the onion. Halve the leek lengthwise, rinse out the grit, and slice the white and pale green. Slice the shallots. Mince the garlic — Cut the kernels from the corn. Break the cobs in half — Pat the chicken dry. Season it all over with 1 Tbsp. kosher salt and ½ tsp. black pepper

1. Set a large cast-iron skillet or other all-metal pan over medium-high heat. Add 1 Tbsp. vegetable oil. Brown the chicken in two batches, skin-side down, without moving it, for 8-10 minutes, until the skin is deep golden and releases from the pan. Turn and cook 2-3 minutes more, until the other side has color. Move the chicken to a plate. Leave about 2 Tbsp. of fat in the pan.
2. Lower the heat to medium. Add the onion, leek, and shallots with a pinch of kosher salt. Cook, stirring now and then, until they soften and the pan goes from wet to pale gold, 10-12 minutes. Stir in the garlic, 1 tsp. dried thyme, and ¾ tsp. rubbed sage. Cook for 1 minute, until the garlic smells sweet and stays pale.
3. Add ½ cup dry white wine. Scrape the fond off the pan. Cook until only a glaze is left on the vegetables, 2-4 minutes. Add 1 cup chicken stock and the bay leaves. Bring it to a simmer.
4. Set the chicken skin-side up in the pumpkin. Tuck the corn cobs around it where they fit. Pour the pan contents around the chicken. Set the lid on. Cover the stem with foil. Put the pumpkin in the pan and bake at 325°F for 1½ hours.
5. Lift the lid. Take out the cobs and the bay leaves. Add the corn kernels. Cover again and bake 30 minutes more. It is done when the thickest part of a thigh reads 185°F, the meat has pulled back at the joint, and a knife slides into the pumpkin wall with little resistance. Continue in 15 minute stretches until it does. The skin will be soft.
6. Rest, covered, for 15 minutes. Move the chicken to a platter. Skim the fat from the broth. Stir in 1 Tbsp. unsalted butter. Add 1 Tbsp. apple cider vinegar, then more, up to the remaining tablespoon, until the broth tastes savory and bright. Season with the remaining black pepper and more kosher salt. Serve each bowl with pumpkin flesh scraped off the skin, chicken, corn, and broth. It is best in the first 20 minutes.

---