Spicy Honey Chipotle Chicken Wings

Ingredients:

Sauce:
2/3 C. honey
1 C. sugar
4 tsp. chipotle adobo sauce
1 Tbs. hot sauce
1 tsp. salt
1 tsp. garlic powder
1/2 C. ketchup
2 Tbs. white vinegar
2/3 C. cold water + 4 Tbs. cornstarch
2 lb. chicken wings

Directions:

1.To make the sauce, whisk together all the ingredients except the chicken, water, and cornstarch in a bowl. Grease the inside of the crockpot and pour in half the sauce. Put the chicken wings to the crockpot. Toss the wings in the sauce. Cover and cook on high for 3 to 4 hours.

2.In a small bowl, combine the water and cornstarch. Put the reserved sauce into the crockpot and stir in the water and cornstarch mixture Cover and cook for another 15 to 20 minutes, or until the sauce has thickened.

Beer Braised Chicken Wings

Ingredients:

2 Tbs olive oil
10 chicken wings and/or drummettes
1 bottle of any beer
1/4 C honey
1 tsp black pepper
1/2 tsp paprika
2 Tbs corn starch
1 tsp salt

Directions:

1.Preheat the oven to 400 F

2.Using an oven safe pan or skillet, heat the oil over medium heat. Coat the chicken with the pepper, paprika and salt. Then, put the chicken onto the pan and toss it around until the skin appears slightly brown.

3.Remove from heat and add some of the beer into the skillet just until it partially covers the chicken. Allow to cook for 20 -25 minutes in the oven.

4.While the chicken is cooking, in a separate pan, add the remaining beer and let it come to a simmer. Stir occasionally so that it does not burn. Once the beer starts to simmer, add in the corn starch to thicken the sauce. Then add in the honey and continue to stir. After the sauce has reached a desired thickness, remove from heat.

5.After the chicken is done. Remove it from the pan and let it sit on a paper towel then immediately toss it in the sauce. Keep tossing until all the chicken pieces are coated.

6.Finally, plate and serve.

Red Pepper Glazed Chicken Wings

Ingredients:

2 lb. chicken wings, cut in half and tips removed
¼ C. peanut oil
3 T. soy sauce
2 cloves garlic, minced
2 T. ginger, minced
2 tsp. crushed red pepper flakes
1 T. black pepper

Directions:

In a large bowl, whisk together oil, soy sauce, garlic, ginger, red pepper flakes, and black pepper. Add wings and toss to evenly coat. Refrigerate for at least an hour to soak in flavors. Transfer wings to a baking sheet and bake for 30 to 40 minutes at 400 degrees until cooked through. Top with any additional seasonings and serve.

Grilled Herb Chicken Wings

Ingredients:

4 clove garlics, finely chopped
1/4 C. fresh oregano, chopped
1/4 C. fresh rosemary, chopped
1/4 C. oil
Sea salt and pepper
2 lb. chicken wings

Directions:

In a large resealable bag, combine the garlic, oregano, rosemary, and oil. Season with salt and pepper and add the chicken. Turn to coat. Chill for at least 1 hour.

Heat the grill to medium heat and grill the wings, covered, for 15 to 20 minutes, turning occasionally until they are golden brown and crisp.

Crispy Fried Chicken Wings

Ingredients:

4 lbs. chicken wings
3 C. all-purpose flour
4 C. peanut oil for frying
1 C. saltine crackers, crushed
2 eggs
2 C. buttermilk
1 tsp. black pepper
1 tsp. dried thyme
¼ tsp. cayenne pepper
1 tsp. salt
½ tsp. garlic powder

Directions:

Preheat the oil at 350 degrees. Beat eggs and buttermilk together into a bowl. Put the chicken wings into the mixture and refrigerate it for 30 minutes. In another bowl mix together the flour, crushed crackers, pepper, thyme, cayenne pepper, salt, and garlic powder. Remove the chicken wings from the buttermilk marinade and dip them into the breadcrumbs. Fry the coated wings in the oil for about 10 minutes. Drain the chicken wings on a paper towel lined plate. Before serving sprinkle salt and pepper to taste. Enjoy!

Cherry Honey Glazed Chicken Wings

Ingredients:

5 lb. chicken wings

1 C. brown sugar

2 tsp dried cherries

1/2 C. honey

1/4 C. teriyaki sauce

Directions:

Place wings in a 13x9-inch glass pan. Mix sugar, dried cherries, honey and teriyaki sauce in a bowl. Pour over wings, coating qell. Place in a preheated 420 degree oven. Bake for 60 minutes.

Dill Potatoes

INGREDIENTS:

6-8 large new potatoes
1/4 cup olive oil
2 cloves garlic, minced
2-3 tablespoons fresh dill, finely chopped
2 tablespoon melted butter
1 1/2 teaspoons sea salt
1 teaspoon coarse ground black pepper
aluminum foil

PREPARATION:

1. Wash potatoes and cut in quarters. Place potato pieces in a resealable container. Mix together olive oil, minced garlic, chopped dill, melted butter, salt, and black pepper in a small bowl. Pour over potatoes, seal container, and let marinate for 30 minutes.

2. Preheat grill for medium heat. Take potatoes out of bag and place on a long sheet of aluminum foil. Pour enough marinade over potatoes to coat them well.

Place another piece of foil on top and crimp edges to create a packet. Make three small holes on the top to allow steam through while cooking. Place potato packet on the grill and cook for 30-40 minutes, or until tender.

3. Remove packet from grill and let sit for about 5 minutes.  Using heat resistant gloves, carefully unfold aluminum foil.  Transfer potatoes to a platter and serve.

Jerk Chicken

Ingredients:

1 4-pound chicken, cut into 8 pieces
1 medium red onion, chopped
12 garlic cloves
10 Scotch bonnet or 15 small habanero chiles, stemmed, seeded
8 scallions (white and pale-green parts only), chopped
1 3-inch piece peeled ginger, sliced
2 tablespoons chopped fresh thyme
1 1/2 tablespoons ground cinnamon
1 1/2 tablespoons whole allspice
1 tablespoon kosher salt
1 tablespoon powdered adobo seasoning
1/2 teaspoon Maggi Liquid Seasoning

Preparation:

1.Pierce chicken all over with tip of a small knife; transfer to a large bowl. Purée remaining ingredients and 1/4 cup water in a blender until smooth. Reserve 1 cup for dipping sauce, if desired. Pour remaining marinade over chicken; massage into chicken. (To protect your hands from the chiles' heat, wear latex gloves.) Cover; chill for at least 1 day and up to 2 days.

2.Let chicken sit at room temperature for 1 hour before cooking. Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Place chicken on grill, skin side up. Cook covered, turning often, until skin is crisp and lightly charred and an instant-read thermometer inserted into the thickest parts of chicken registers 160° (breasts) or 165° (thighs), 30–45 minutes. Transfer to a platter and tent loosely with foil; let stand for 10 minutes. Serve with reserved dipping sauce, if desired.

Chicken Under a Brick

Ingredients:

1 3 1/2–4-lb. chicken, backbone removed
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
Special Equipment
2 bricks wrapped in foil

Preparation:

1.Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).

2.Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.

3.Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25–30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–30 minutes longer.

Roasted Brussels Sprouts

Ingredients:

3 pounds brussels sprouts, trimmed, halved, quartered if large
5 tablespoons olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

Preparation:

1.Preheat oven to 450°. Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Crispy Potato Skins

Ingredients:

8 russet potatoes (about 5 lb.), scrubbed
Olive oil for rubbing and brushing
Flaky sea salt, such as Maldon
Freshly ground black pepper
8 ounces shredded Cheddar cheese
1 pound bacon, cooked and crumbled
Sour cream and chopped chives, for serving

Preparation:

1.Preheat oven to 400°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

2.Place potatoes on a rack set in a rimmed baking sheet. Roast until very soft when squeezed and skin is crisp, 60-75 minutes. Let cool.

3.Heat broiler to high. Halve potatoes and scoop out flesh (save for another use), leaving a ¼ inch border attached to skins. Brush both sides of potatoes with oil and season insides with salt and pepper; return to rack. Broil, turning once, until skins are crisp and flesh is golden, about 5-7 minutes per side.

4.Divide cheese and bacon among potatoes and broil until cheese is melted, about 2 minutes. Serve topped with sour cream, chives, and black pepper.

Smashed Roasted Potatoes

Ingredients:

2 pounds medium Yukon Gold or red-skinned potatoes (about 6 oz. each)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Preparation:

1.Preheat oven to 350°. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly.

2.Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.

3.Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25–30 minutes.

Perfect Baked Potato

Ingredients:

4 russet potatoes (about 2½ pounds), scrubbed
Olive oil (for rubbing)
Flaky sea salt
Freshly ground black pepper
Unsalted butter, finely grated Parmesan (or your favorite cheese), and/or chopped fresh chives (for serving)

Preparation:

1.Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

2.Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.

3.Cut open each potato; season with salt and pepper and top with butter, Parmesan, and/or chives.

Mashed Potato Croquettes

Ingredients:

2 large egg yolks
2 cups cold mashed potatoes
½ cup grated Parmesan
2 tablespoons fresh chives, chopped
1 tablespoon all-purpose flour
4 large eggs
2 cups breadcrumbs
Vegetable oil (for frying; about 2 cups)

Preparation:

1.Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.

2.Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.

New Potatoes with Dill Butter

Ingredients:

1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
Kosher salt, freshly ground pepper
2 pounds new potatoes or other small potatoes
1 tablespoon crushed toasted caraway seeds (optional)

Preparation:

1.Mash butter and 2 Tbsp. dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.

2.Place potatoes in a large pot. Cover with cold water by 1 inch; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10–12 minutes. Drain.

3.Transfer hot potatoes to a medium bowl; add dill butter and 1 Tbsp. water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.

Gravy-Braised Turkey Legs with Cipolline Onions

Ingredients:

2 whole turkey legs (about 3½ pounds), drumsticks and thighs separated, patted dry
Kosher salt, freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup plus 2 tablespoons all-purpose flour
1 large yellow onion, chopped
1 large leek, white and pale-green parts only, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
1 teaspoon black peppercorns
1 cup dry white wine
½ bunch thyme
2 dried bay leaves
6 cups turkey stock or low-sodium chicken broth, divided
1 pound cipolline or pearl onions
1 large egg yolk, room temperature
2 tablespoons heavy cream, room temperature
¼ cup chopped fresh parsley

Preparation:

1.Generously season turkey all over with salt and pepper. Let sit on a large rimmed baking sheet about 1 hour to bring to room temperature. 


2.Heat oil and butter in a large Dutch oven or other heavy pot over medium. Place 1 cup flour on a plate and dredge turkey in flour, coating only the skin (do not shake off excess). Cook, outer side down, until very well browned (do not cook on inner side), 5–8 minutes. Transfer to a plate. 


3.Add yellow onion, leek, celery, garlic, and peppercorns to pot, season with salt, and cook, stirring often and scraping up brown bits from bottom of pot, until vegetables are softened and beginning to brown around the edges, 10–12 minutes.
 

4.Sprinkle in remaining 2 Tbsp. flour; cook, stirring, 2 minutes. Add wine, bring to a boil, stirring, and cook until pan is almost dry. Add thyme, bay leaves, and 3 cups stock, season with salt, and bring to a simmer. Place turkey back in pot, browned side up, and add stock as needed to almost completely cover without submerging browned skin (this will keep it from getting soggy). Bring liquid to a very gentle simmer and cook until turkey is cooked through and an instant-read thermometer inserted near bone of thigh registers 165°, 35–45 minutes. Transfer turkey to plate.


5.Add cipolline onions and remaining stock to pot and simmer until tender, 20–25 minutes. Using a slotted spoon, transfer onions to plate with turkey. Simmer braising liquid until reduced to about 3 cups, 15–20 minutes. 


6.Beat yolk and cream in a small bowl; stir in 1 Tbsp. braising liquid to warm. Whisking constantly, gradually add yolk mixture to braising liquid and remove from heat (if gravy boils after this point, it will curdle). Strain gravy into a large bowl. Wipe out pot. Return gravy to pot; taste and adjust seasoning with salt and pepper if needed. Return turkey, browned side up, and cipolline onions to pot and keep warm over low heat until ready to serve.


7.Serve topped with parsley.


8.Do Ahead: Legs can be seasoned 1 day ahead. Chill uncovered. Bring to room temperature before using.

Dirty Fried Rice

Ingredients:

Chicken-Liver Base:

2 tablespoons vegetable oil, divided
4 oz. chicken livers, rinsed, patted dry
Kosher salt and freshly ground black pepper
½ small onion, chopped
½ celery stalk, finely chopped
½ small poblano chile, with seeds, finely chopped
1 garlic clove, finely chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons soy sauce
1 tablespoon black vinegar
1 tablespoon hot sauce (such as Crystal)
1 tablespoon Thai crab or shrimp paste with bean oil

Rice And Assembly:

¼ cup vegetable oil
3 large eggs, beaten to blend
3 cups cooled cooked jasmine rice (from 1 cup dry)
4 ounces large shrimp (about 6), peeled, deveined, cut into bite-size pieces
1 pickled jalapeño, sliced
2 scallions, thinly sliced
Old Bay seasoning, MSG (optional), and chili oil (for serving)

Preparation:

Chicken-Liver Base:
1.Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season chicken livers with salt and pepper and cook until browned on the outside but still pink inside, about 1½ minutes per side. Transfer to a large plate and let cool. Pulse in a food processor to a coarse paste; set chicken liver paste aside.

2.Heat remaining 1 Tbsp. oil in the same skillet over medium-high heat and cook onion, celery, chile, garlic, and ginger, scraping up any browned bits, until vegetables are tender, about 2 minutes.

3.Add soy sauce, vinegar, hot sauce, crab paste, reserved chicken liver paste, and ¼ cup water to skillet. Reduce heat to medium and cook, stirring occasionally, until thick dry paste forms. (You should have about ½ cup.)

4.Do Ahead: Base can be made 1 day ahead. Let cool; cover and chill.

Rice And Assembly:

1.Heat oil in a large wok or skillet over high heat. Cook eggs, stirring constantly, until fluffy and just set, about 1 minute. Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes.

2.Add shrimp and chicken liver base and stir to coat. Cook, stirring often until shrimp is cooked through, about 2 minutes. Remove from heat and stir in jalapeño.

3.Serve fried rice topped with scallions, Old Bay seasoning, and MSG, if using, and drizzled with chili oil.

Red Wine-Braised Short Ribs

Ingredients:

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preparation:

1.Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

2.Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

3.Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Coq Au Vin

Ingredients:


2 tablespoons vegetable oil, divided
5 skin-on, bone-in chicken legs (thigh and drumstick)
Kosher salt and freshly ground black pepper
12 ounces thick-cut bacon, cut crosswise into 1/3-inch slices
3 carrots, peeled, chopped
3 celery stalks, minced
1 onion, minced
4 cups dry red wine, such as Burgundy, divided
1/2 cup tomato paste
1 quart low-sodium chicken broth
12 sprigs thyme
6 sprigs rosemary
1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)

Preparation:

1.Preheat oven to 350°. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.

2.Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.

3.Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.

4.Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.

5.Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.

6.Add mushrooms and chicken to sauce. DO AHEAD Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Rewarm before serving.

Mussels with White Wine

Ingredients:

Lemon Aioli:
1 large egg yolk
1 garlic clove, finely grated
1 tsp (or more) fresh lemon juice
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
Kosher salt

Mussels:
2 tbsp olive oil
1 medium yellow onion, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
4 pounds mussels, debearded, scrubbed
2 teaspoons fresh thyme leaves
Sliced country-style bread, toasted (for serving)

Preparation:

Lemon Aioli:

1.Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified.

2.Do Ahead: Aioli can be made 1 day ahead. Keep chilled.

Mussels:

1.Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.

2.Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10–12 minutes.

3.Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

Red Snapper With Sambal

Ingredients:

4 red snapper fillets
Kosher salt
1 garlic clove, finely grated
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons fresh lime juice
1 tablespoon hot chili paste (such as sambal oelek)
1 tablespoon light brown sugar
Olive oil (for drizzling)
Lime wedges (for serving)

Preparation:

1.Using a very sharp blade, draw a knife down the length of 1 snapper fillet to make parallel ¼" deep cuts spaced ½" apart from end to end. Cutting on a diagonal (or crosswise), make parallel cuts to create ½" diamonds or squares in a crosshatch pattern. Repeat with remaining snapper fillets.


2.Season both sides of snapper with salt. Place on a rimmed baking sheet. Combine garlic, fish sauce, lime juice, chili paste, and brown sugar in a small bowl; spoon over snapper, making sure marinade penetrates score marks. 


3.Heat broiler. Drizzle snapper with oil and broil until charred in spots and cooked through, about 5 minutes. Serve with lime wedges for squeezing over.

Rintaro's Beef Curry

Ingredients:

Raita:
2 Japanese or Persian cucumbers
Kosher salt
1 garlic clove
½ cup plain whole-milk yogurt
½ cup plain whole-milk Greek yogurt

Curry:
1 tablespoon all-purpose flour
1 tablespoon potato starch or cornstarch
3 tablespoons vegetable oil
2 pounds beef chuck, cut into ½–1-inch pieces
Kosher salt, freshly ground pepper
3 medium onions, chopped
1 apple, peeled, grated
3 tablespoons mirin
1 tablespoon finely chopped peeled ginger
2 garlic cloves, finely chopped
3 tablespoons curry powder (such as S&B)
2 tablespoons kuro sato (Japanese black sugar) or 1 tablespoon granulated sugar plus ½ teaspoon robust-flavored (dark) molasses
1 tablespoon garam masala
1 tablespoon soy sauce
4 cups low-sodium chicken broth
½ kabocha squash, peeled, seeded, cut into ½-inch pieces
1 large Yukon Gold potato, scrubbed, cut into ½-inch pieces
2 large carrots, peeled, cut into ½-inch pieces
Steamed white rice (for serving)

Preparation:

Raita:
1.Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers to release liquid, gently at first to keep them from breaking, then more vigorously as they start to expel water. Rinse in several changes of water, squeeze out excess liquid, and place in a clean small bowl.

2.Mash garlic and a pinch of salt on a cutting board with the side of a chef’s knife to a paste. Mix into cucumbers along with both yogurts; season with salt.

Curry:
1.Mix flour, potato starch, and 2 Tbsp. water in a bowl. Set slurry aside.

2.Heat oil in a large heavy pot over medium-high. Season beef with salt and pepper. Working in 2 batches, cook beef, turning occasionally and reducing heat if needed, until browned on all sides, 6–8 minutes per batch. Add onions and apple and cook, stirring occasionally, until onions are soft, 12–15 minutes. Add mirin, ginger, and garlic and cook, stirring occasionally, until very fragrant, about 5 minutes. Add curry powder, kuro sato, garam masala, soy sauce, and broth. Bring to a boil; reduce heat and simmer until beef is almost tender, 30–40 minutes.


3.Add squash, potato, and carrots, cover, and cook, adding water by ¼-cupfuls if needed to keep vegetables submerged, until tender, 20–30 minutes.


4.Submerge a small sieve into curry and whisk reserved slurry into liquid in sieve to combine. Return curry to a boil; reduce heat and simmer until thickened, 8–10 minutes. Serve over rice topped with raita.


1.Do Ahead: Curry can be made 3 days ahead. Let cool, then cover and chill.

Classic Meatloaf

Ingredients:

2 Tbsp unsalted butter
1 cup of finely chopped onion
1 celery rib, finely chopped
1 carrot, finely chopped
1/2 cup of finely chopped green onion, including the green onion greens
3 cloves garlic, minced (about 1 Tbsp)
2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2/3 cup ketchup, divided 1/3 and 1/3
1 1/2 pounds of ground beef (chuck)
3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links)
1 cup fresh bread crumbs (take a couple slices of fresh bread and pulse in a blender until you have crumbs)
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves

METHOD:

1. Preheat oven to 350° F, with a rack in the middle of the oven.

2. Sauté onions, celery, carrot, green onions, garlic, then add salt, pepper, Worcestershire sauce, ketchup: Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for  5 minutes.
Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often.
Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of the ketchup. Cook for another minute and remove from heat to cool.

3. Mix vegetables with ground beef, sausage, eggs, breadcrumbs, parsley: Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed.

4. Place in loaf pan, cover with ketchup: Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup.

5. Bake: Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate.

6.Make thick slices to serve. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well.

Easy Buttered Noodles

INGREDIENTS:

1/2 pound egg noodles
2 Tbsp butter
2 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
Salt and pepper to taste

Method:

1 Cook the noodles: Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
2 Add butter, cheese, parsley: Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.

Chicken Breasts Philippine Adobo Style

Ingredients:

1 tablespoon olive oil
4 skin-on, bone-in chicken breasts (2 1/2-3 pounds)
2 cups low-salt chicken broth
12 garlic cloves, chopped
1/3 cup soy sauce
1/3 cup unseasoned rice vinegar
1/4 cup Sherry vinegar
1 tablespoon (packed) light brown sugar
1 tablespoon cracked black pepper
2 bay leaves
4 large scallions, thinly sliced
Steamed white rice

Preparation:

1.Heat oil in a large heavy nonreactive Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides, about 12 minutes total. Turn off heat. Add broth, next 7 ingredients, and 1 cup water. Cover and chill for at least 6 hours or overnight.

2.Bring chicken mixture just to a boil. Reduce heat to medium-low and simmer until chicken is just cooked though, about 20 minutes. Transfer chicken to a plate; return juices to a boil and cook until reduced to 1 1/2 cups, about 12 minutes. Return chicken to pot; turn to coat in sauce.

3.Sprinkle with scallions. Divide rice among plates; top each with a chicken breast.

Basic Bulgogi

Ingredients:

¼ pear, grated

1 garlic clove, grated

2 tablespoons soy sauce

1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes

1 tablespoon grated peeled ginger

1 tablespoon light brown sugar

1 tablespoon toasted sesame oil

1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs

2 tablespoons vegetable oil, divided

Kosher salt

Sliced scallions (for serving)

Preparation:

1.Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours. 


2.Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt. 


3.Serve topped with scallions.

BA's Best Soft Scrambled Eggs

Ingredients:

4 large eggs
¼ teaspoon kosher salt
1 tablespoon unsalted butter
Flaky sea salt (for serving)

NOTE-Medium-low heat is the key to the fluffy, creamy, melty texture of these eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set.

Preparation:

1.Crack eggs into a medium bowl and add kosher salt. Using an immersion blender or whisk, whip eggs until completely homogenous and pale yellow in color, about 30 seconds.

2.Cook butter in an 8" nonstick skillet over medium-low heat. When foam subsides, add eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula and broad sweeping motions, push eggs all the way around the circumference of the skillet, then across the bottom. Continue to push eggs around and across skillet until fluffy and barely set, about 2 minutes; they should still look runny on top. Immediately divide between 2 plates and sprinkle with sea salt.

Variations:

Feta And Za’atar:

1.Stir 2 Tbsp. crumbled feta and ¼ tsp. za'atar into eggs halfway through cooking. Sprinkle with flaky sea salt and more za'atar just before serving.

Parmesan And Basil:

2.Stir 2 Tbsp. grated Parmesan and 1 Tbsp. finely chopped fresh basil into eggs halfway through cooking. Sprinkle with flaky sea salt and more basil just before serving.

Soy And Scallion:

3.Add ½ tsp. soy sauce to eggs before whipping. Stir 2 trimmed, thinly sliced scallions into eggs halfway through cooking. Sprinkle with flaky sea salt just before serving.

Cream Cheese And Chives:

4.Stir 1 Tbsp. cream cheese and 1 Tbsp. finely chopped fresh chives into eggs halfway through cooking. Top with flaky sea salt and more chives just before serving.

Hot Cheddar:

5.Stir 2 Tbsp. grated cheddar into eggs halfway through cooking. Top with flaky sea salt and hot sauce just before serving.

Egg-in-a-Hole Sandwich with Bacon and Cheddar

Ingredients:

4 slices thick-cut bacon
4 ¾-inch-thick slices sourdough or other country-style bread
4 large eggs
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter, divided
4 slices cheddar
Hot sauce
Special Equipment
2-inch-diameter cookie cutter

Preparation:

1.Cook bacon in a large skillet over medium heat, turning halfway through, until browned and crisp, 8–10 minutes.


2.Meanwhile, use cutter to punch out a circle in the center of each piece of bread (save for snacking, now or later). 


3.Transfer bacon to a cutting board; cut in half crosswise. Carefully pour half of bacon drippings into a small bowl. Place 2 slices of bread in skillet and cook over medium-high until bottom sides are golden brown, about 3 minutes. 


4.Crack an egg into each hole in bread (some of the white may pool on top of the bread). Season eggs with salt and pepper and cook until underside is set, about 2 minutes. Using a thin spatula (a fish spatula works best), carefully turn both pieces of bread to briefly cook second side (this helps set the whites, but the yolk should still be runny), about 1 minute. Add 1 Tbsp. butter to skillet and swirl skillet to distribute, encouraging some to get underneath. Carefully turn bread again. Top one slice with half of the cheese. Remove pan from heat and let sit about 1 minute to soften cheese. Top with half of bacon and some hot sauce. Close up sandwich and transfer to a plate. Repeat process with remaining bacon drippings, bread, eggs, butter, bacon, and cheese and more hot sauce to make another sandwich.

Pastrami Ribs

Ingredients:

½ cup freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 tablespoon mustard powder
1 tablespoon smoked paprika
½ teaspoon cayenne pepper
1 rack St. Louis–style pork spareribs (about 2 pounds)
¼ cup distilled white vinegar
2 tablespoons kosher salt
¼ cup Dijon mustard
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoons soy sauce

Preparation:

1.Combine black pepper, coriander, brown sugar, mustard powder, paprika, and cayenne in a small bowl. Brush ribs on both sides with distilled vinegar, sprinkle with salt, then pat all over with rub. Place on a rimmed baking sheet; chill at least 1 hour.


2.Place rack in lower third of oven and preheat to 325°. Transfer ribs to a roasting pan, fatty side up. Pour ½ cup water into pan and cover tightly with foil. Bake until meat is tender and falling off the bone, about 2 hours.


3.Remove ribs from oven and let stand, covered, 30 minutes.


4.Whisk Dijon mustard, cider vinegar, honey, and soy sauce in a small bowl.


5.Heat broiler. Remove foil from ribs and brush liberally on both sides with mustard mixture. Broil ribs until lightly charred, about 3 minutes. Slice into individual ribs.


6.Do Ahead: Ribs can be rubbed 1 day ahead. Keep chilled.

Cornmeal Hoecakes

Ingredients:

1 cup all-purpose flour
⅔ cup coarse-grind cornmeal
2 tablespoons sugar
½ teaspoon kosher salt
¼ teaspoon baking powder
1 large egg
1 large egg white
1¼ cups milk
¼ cup unsalted butter, melted; plus 2 teaspoons room temperature
Sour cream and sliced scallions (for serving)
Flaky sea salt

Preparation:

1.Preheat oven to 350°. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.


2.Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake. 

3.Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.

Memphis-Style Ribs

Ingredients:

2 teaspoons black peppercorns
2 teaspoons yellow mustard seeds
1 teaspoon cumin seeds
3 tablespoons paprika
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon celery seeds
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 racks pork spareribs (about 6 pounds), membrane removed
1/2 cup apple cider vinegar
1/4 cup yellow mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons vegetable oil

Preparation:

1.Stir peppercorns, mustard seeds, and cumin seeds in a small skillet over medium heat until toasted, about 2 minutes. Let cool. Put into a spice grinder with next 6 ingredients and pulse until finely ground. DO AHEAD Store in an airtight container for up to 3 months.

2.Sprinkle half the dry rub onto ribs and massage rub into the meat. Transfer ribs to a rack set inside a rimmed baking sheet and refrigerate uncovered for at least 6 hours or overnight. Build a medium fire in one side of a charcoal grill and arrange a drip pan opposite the coals. (Alternatively, heat a gas grill to medium.) Whisk together vinegar, mustard, and brown sugar in a small bowl; set mop sauce aside. Add wood chips to coals or smokebox and brush grill grate with oil. Put ribs on grill so they sit over the drip pan; cover and cook over indirect heat, replenishing charcoal as needed and brushing with mop sauce occasionally, until ribs are tender and pulling away from the bone, about 2 hours. Transfer ribs to a baking sheet, sprinkle with remaining dry rub, and let rest for 15 minutes before serving.

Calabrian Grilled Pork Ribs

Ingredients:

1 rack St. Louis–style pork ribs (2–3 lb.)
Kosher salt and freshly ground black pepper
5 Fresno chiles, seeded if desired
10 garlic cloves
½ cup olive oil
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh rosemary leaves
½ teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
Lemon wedges (for serving)

Preparation:

1.Preheat oven to 250°. Place a double layer of foil large enough to wrap ribs on a rimmed baking sheet (to catch any drips). Set ribs on top and generously season with salt and pepper.

2.Pulse chiles, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor until mixture is almost smooth (a few larger pieces should still be visible). Rub ribs all over with marinade and pour any excess over top. Wrap up tightly in foil.

3.Roast ribs until meat is tender but not quite falling off the bone, 2½–3 hours. To check doneness, run a paring knife through 2 or 3 ribs; it should slide easily into flesh.

4.Heat broiler. Once ribs are cool enough to handle, remove foil and reserve juices. Place ribs on a clean rimmed baking sheet and broil until charred in spots and marinade has formed a golden-brown crust, 8–10 minutes. Transfer to a cutting board and let rest at least 10 minutes.

5.Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges.

Braised Duck Legs with Polenta and Wilted Chard

Ingredients:

Duck:
4 pounds duck legs
Kosher salt, freshly ground pepper
12 sprigs thyme
10 garlic cloves, crushed
2 bay leaves, crumbled
2 teaspoons juniper berries
1 tablespoon vegetable oil
1 large onion, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
1½ cups dry red wine

Polenta:
1½ cups milk
Kosher salt, freshly ground pepper
⅔ cup coarse-grind polenta

Assembly:
1 teaspoon Sherry vinegar or red wine vinegar
1 bunch large Swiss chard
3 tablespoons olive oil, divided
6 garlic cloves, crushed
Kosher salt, freshly ground pepper
½ teaspoon crushed red pepper flakes
1 lemon, halved
1 ounce Parmesan, finely grated (about 1 cup)
2 tablespoons unsalted butter

Preparation:

Duck:
1.Prick duck skin all over with a paring knife or carving fork; season with salt and pepper. Place duck on a large rimmed baking sheet. Toss with thyme, garlic, bay leaves, and juniper berries, pressing aromatics onto legs to adhere. Let sit 30 minutes (or preferably do this the day before; cover and chill).

2.Place racks in upper and lower thirds of oven and preheat to 225°. Heat oil in a large Dutch oven or other heavy pot over medium and cook onion, carrots, and celery, stirring occasionally, until softened, 8–10 minutes. Add wine, bring to a boil, and cook until reduced by half, 6–8 minutes. Add 1 cup water and slip duck legs (including aromatics), skin side down, into liquid. Cover and braise in oven on lower rack until duck is submerged in its fat, 1½–2 hours. Turn duck skin side up and cook, covered, until tender (the bones will wiggle easily in the joint), 1½–2 hours longer.


3.Transfer duck to a deep baking dish; strain liquid into a large measuring glass or medium bowl. Skim fat into dish with duck; set aside braising juices. Chill duck, at least 1 hour and up to 2 days (cover and chill juices if chilling duck more than a couple of hours).

Polenta:

1.While duck is chilling, preheat oven to 225°. Bring milk and 2 cups water to a boil in a large saucepan. Season with salt and pepper; slowly stream in polenta, whisking constantly. Cook, whisking often, until it begins to thicken, about 5 minutes. Cover and transfer to lower rack in oven. Bake until polenta is thick and grains are soft, 20–30 minutes. Whisk to smooth out.

Assembly:

2.While the polenta is in the oven, bring reserved braising juices to a boil in a medium skillet over medium-high heat and cook until thick enough to coat a spoon, 15–20 minutes. Stir in vinegar; keep sauce warm.

3.Remove polenta from oven; keep warm. Increase oven temperature to 400°. Transfer duck legs, leaving fat behind, to a large rimmed baking sheet, placing skin side up. Roast on top rack until skin is crackling crisp, about 20 minutes. 


4.Meanwhile, remove ribs and stems from chard leaves by slicing away leaf from both sides of stalk. Slice stalk in half lengthwise; cut into 3"-long pieces. Tear leaves. Heat half of oil in a large skillet over medium-high. Cook garlic, tossing, until golden, about 2 minutes. Transfer to a large bowl. Add stems to skillet and cook, tossing, until crisp-tender, about 5 minutes. Transfer to bowl with garlic. 


5.Add remaining oil to skillet; add chard leaves a handful at a time, letting them wilt slightly before adding more, and cook, tossing, until chard is just wilted, about 2 minutes. Season with salt and pepper. Toss in chard stems and garlic and transfer to a platter. Top with red pepper flakes and squeeze lemon over.


6.Whisk Parmesan and butter into polenta. Serve duck with polenta, wilted chard, and sauce alongside.

BA's Best Buffalo Wings

Ingredients:

Blue Cheese Dressing:
2 ounces mild blue cheese (such as Roquefort or Saint Agur), crumbled
¼ cup buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Wings And Assembly:
2 tablespoons unsalted butter, melted
½ cup hot pepper sauce (such as Frank’s)
½ teaspoon cayenne pepper
Kosher salt, freshly ground pepper
Vegetable oil for frying (about 10 cups)
¾ cup cornstarch
3 pounds chicken wings, tips removed, drumettes and flats separated
4 celery stalks, cut into thin sticks

Preparation:

Blue Cheese Dressing:
1.Whisk together blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in a medium bowl. Season with salt and pepper.

2.Do Ahead: Dressing can be made up to 2 days ahead. Cover and chill.

Wings And Assembly:
3.Preheat oven to 250°. Let wings sit at room temperature 30 minutes; this will take off the chill and help them cook evenly. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in hot sauce, cayenne, ½ tsp. pepper, and ¼ tsp. salt until combined. Remove pan from heat and set aside; rewarm just before tossing with wings

4.Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer. Heat over medium-high heat until thermometer registers 375°.

5.Meanwhile, place cornstarch in a large bowl. Season wings with salt and pepper. Working in 3 batches, dredge wings in cornstarch, shaking off excess, then carefully lower wings into oil. Fry, turning occasionally, until chicken is cooked through and crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack set inside a rimmed baking sheet and transfer to oven to keep warm while you fry remaining wings.

6.Transfer wings to a large bowl, add warmed sauce, and toss to coat. Serve immediately with celery sticks and blue cheese dressing for dipping.

7.Do Ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

Perfect Porterhouse Steak

Ingredients:

1 2”-thick Porterhouse steak, trimmed (about 2 lb.)
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, room temperature

Preparation:

1.Let steak sit at room temperature 30 minutes before cooking, which will help it cook quickly and more evenly.

2.Heat broiler. Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. Season steak very generously with salt and pepper and cook until a deep brown crust forms on underside (do not turn), about 4 minutes. Transfer steak to a cutting board, turning it browned side up.

3.Cut meat from bone in 2 pieces (strip steak and filet mignon). Slice both pieces straight down perpendicular to the bone 1” thick. Replace sliced steak around the bone (it should look like a whole sliced steak) and return to skillet, browned side up. Top with butter and broil until butter is melted and steak is medium-rare, 4–6 minutes. Serve steak with buttery pan juices spooned over.

Parmesan-Roasted Potatoes

Ingredients:

3 pounds baby Yukon Gold potatoes, halved
½ cup olive oil
Kosher salt and freshly ground black pepper
4 oz. finely grated Parmesan
¾ cup chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper flakes

Preparation:

1.Place a rack in upper third of oven; preheat to 400°. Toss potatoes and oil in a large bowl; season with salt and pepper. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30–35 minutes. Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.

2.Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes. Top with lemon zest just before serving.

Crispy Hash Browns

Ingredients:

½ cup (1 stick) unsalted butter or 6 tablespoons ghee
3 russet potatoes (about 1½ pounds), peeled
Pinch of freshly ground black pepper
Pinch of cayenne pepper
1 teaspoon kosher salt, plus more

Preparation:

1.Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don’t let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy.

2.Transfer to a large kitchen towel. Gather together ends of the towel and twist over the sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results). Open towel and toss potatoes to loosen. Gather up the towel and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 tsp. salt (make sure seasonings are evenly distributed).

3.Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust form on the bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with a spatula and adding 1–2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Transfer to paper towels to drain; season with salt.

The BA Patty Melt

Ingredients:

Caramelized Onions:
2 tablespoons vegetable oil
2 large onions, thinly sliced
Patties And Assembly
¼ small onion, finely chopped
1 pound ground beef chuck (20% fat)
1 tablespoon ketchup
½ teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
8 slices seeded rye bread (preferably Levy’s)
4 ounces aged sharp cheddar, thinly sliced
4 ounces Swiss cheese (such as Emmenthal), thinly sliced
8 teaspoons mayonnaise

Preparation:

Caramelized Onions:

1.Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.

Patties And Assembly:

2.Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you're using.)

3.Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.

4.Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.

5.Do Ahead: Patties can be formed 8 hours ahead. Cover and chill.

Smashed Fingerlings with Jalapeños

Ingredients:

3 pounds fingerling potatoes, halved crosswise if large

½ cup olive oil, divided

Kosher salt and freshly ground black pepper

¼ cup Sherry vinegar or red wine vinegar

1 tablespoon whole grain mustard

1 jalapeño, thinly sliced into rounds, seeds removed if desired

¼ cup (lightly packed) torn flat-leaf parsley leaves

Preparation:

1.Preheat oven to 450°. Toss potatoes with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30–35 minutes. Let cool slightly, then lightly flatten.

2.Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining ¼ cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.