- 4–6 bone-in, skin-on chicken thighs - Salt and pepper - 2 tbsp olive oil - 1 onion, sliced - 1 red bell pepper, sliced - 2 cloves garlic, minced - 8 oz mushrooms, sliced - 1/2 cup dry white or red wine - 1 (28 oz) can crushed tomatoes - 1 tsp dried oregano - 1 bay leaf - Fresh parsley for garnish
1. Season chicken with salt and pepper and brown briefly in oil in a skillet (optional for deeper flavor). 2. Place onion, bell pepper, garlic and mushrooms in the slow cooker. 3. Add browned chicken on top. Pour in wine and crushed tomatoes, sprinkle oregano and add bay leaf. 4. Cover and cook on low 6–7 hours or high 3–4 hours, until chicken is tender. 5. Remove bay leaf, adjust seasoning, garnish with parsley and serve.
- 4 bone-in chicken thighs - Salt and pepper - 2 tbsp olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1/2 cup dry white wine - 1 (28 oz) can crushed tomatoes - 1/2 cup green Castelvetrano or Kalamata olives, pitted and halved - 1 tbsp capers, rinsed - 1 tsp dried oregano - Chopped parsley for finishing
1. Season and brown chicken in olive oil; set aside. 2. Sauté onion and bell pepper until soft, add garlic and cook 1 minute. 3. Deglaze with white wine, reducing slightly. 4. Add crushed tomatoes, olives, capers and oregano. Return chicken to the saucepan. 5. Simmer, covered, 30–40 minutes until chicken is cooked through and sauce flavors have melded. 6. Adjust salt and pepper (olives/capers add saltiness), sprinkle with parsley and serve.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 4 slices American cheese - 4 soft potato or hamburger rolls - 2–3 tbsp unsalted butter (room temperature)
1. Divide beef into four loose 4-oz patties; season both sides lightly with salt and pepper. 2. Heat a cast-iron skillet or griddle over medium-high heat until very hot. Place patties and cook 2–3 minutes without moving to form a crust. 3. Flip patties, top each with a slice of American cheese, and immediately place a small pat (about 1/2 tbsp) of butter on the cheese. Cook until cheese melts and burgers are done to your liking, about 1–2 more minutes. 4. Split rolls and spread remaining butter on cut sides; toast briefly on the skillet until golden. 5. Serve each patty on a butter-toasted roll, letting the melted butter run into the bun.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 4 slices cheddar or American cheese - 4 hamburger buns - 2 tbsp unsalted butter - Lettuce, tomato slices, red onion rings, pickles (optional) - Ketchup, mustard, mayonnaise (optional)
1. Form four even patties slightly larger than the buns; season both sides with salt and pepper. 2. Heat a skillet or grill to medium-high and cook patties 3–4 minutes per side for medium (adjust time to desired doneness). 3. Place a cheese slice on each patty in the last minute of cooking to melt. 4. Meanwhile, spread butter on the cut sides of buns and toast them in a pan or on the grill until golden. 5. Assemble burgers with patties and desired toppings and condiments; serve immediately.
- 1 lb ground beef - Salt and freshly ground black pepper - 1 large onion, thinly sliced - 4–6 slices Swiss cheese - 8 slices rye bread - 3 tbsp unsalted butter - 1 tsp Worcestershire sauce (optional)
1. Heat 1 tbsp butter in a skillet over medium; add onions and a pinch of salt and cook, stirring occasionally, until deeply caramelized (15–20 minutes). Stir in Worcestershire if using. Transfer onions to a bowl. 2. Form four thin patties, season with salt and pepper, and cook in the same skillet 2–3 minutes per side until just done. Remove. 3. Build sandwiches: place a patty on a slice of rye, top with caramelized onions and Swiss, then another rye slice. 4. Butter outer sides of each sandwich and return to the skillet over medium heat. Grill 3–4 minutes per side until bread is golden and cheese is melted. 5. Slice in half and serve hot.
- 1 lb ground beef (80/20), shaped into 6 loose balls - Salt and freshly ground black pepper - 4 slices American cheese - 4 burger buns - 3 tbsp unsalted butter - Optional: sliced onions, pickles
1. Heat a griddle or heavy skillet over high heat until very hot. Toast buns buttered lightly in pan and set aside. 2. Place a beef ball on the griddle and press down firmly with a spatula or burger press to form a thin patty; season with salt and pepper. Repeat with remaining balls (work in batches). 3. Cook 1–2 minutes until edges are deeply browned, flip, and immediately place a slice of cheese on each. Add about 1/2 tbsp butter around each patty and tilt the pan to baste the patties with melted butter for 30–60 seconds. 4. Remove patties and stack two thin patties per bun if desired. Assemble with chosen toppings and serve right away.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 8 oz cremini or button mushrooms, sliced - 1 small onion, thinly sliced - 3 tbsp unsalted butter, divided - 4 slices Swiss cheese - 4 hamburger buns
1. Melt 1½ tbsp butter in a skillet over medium-high heat; add mushrooms and onions, season lightly, and sauté until soft and browned (8–10 minutes). Remove and keep warm. 2. Form four patties, season with salt and pepper, and cook in the same skillet or a separate pan 3–4 minutes per side until done. 3. During last minute of cooking, top each patty with Swiss cheese and cover to melt. 4. Meanwhile, spread remaining butter on buns and toast briefly. 5. Place patties on buns, spoon buttered mushrooms and onions over the cheese, and serve.
- 1 lb ground beef (blend with some chuck or sirloin) - Salt and freshly ground black pepper - 4 hamburger buns - 4 tbsp unsalted butter (softened) - 1 clove garlic, minced - 1 tbsp chopped fresh parsley (or chives) - Optional: arugula or lettuce
1. In a small bowl, combine softened butter, minced garlic, and chopped parsley; mix well and form into four small discs or one log to chill until slightly firm. 2. Form four patties, season generously with salt and pepper, and cook on a hot grill or skillet 3–5 minutes per side to desired doneness. 3. Place a disc of garlic-herb butter atop each hot patty right after removing from heat so it melts over the burger. 4. Toast buns with a little butter if desired, assemble burgers with optional arugula, and serve immediately.
- 2 lb ground beef (85% lean) - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 tbsp tomato paste - 4 cups beef broth - 1 cup water - 2 tsp ground cinnamon - 1 tsp ground allspice - 1 tsp ground cloves - 1 tbsp ground cumin - 1 tbsp chili powder - 1 tbsp unsweetened cocoa powder (or 1 oz dark chocolate) - 1 tbsp Worcestershire sauce - 2 tbsp apple cider vinegar - 3 tbsp masa harina (corn flour) or 2 tbsp all-purpose flour (for thickening) - 2 bay leaves - Salt and freshly ground black pepper to taste - 2 tbsp vegetable oil (if needed)
1. In a large pot over medium-high heat, brown the ground beef in batches until no pink remains; drain excess fat if necessary and return meat to the pot. 2. Add chopped onion and garlic; sauté until softened, about 5 minutes. 3. Stir in tomato paste, cinnamon, allspice, cloves, cumin, chili powder and cocoa powder; cook 1–2 minutes to bloom the spices. 4. Add beef broth, water, Worcestershire sauce, vinegar and bay leaves; bring to a simmer. 5. Whisk masa harina with a few tablespoons of cold water to make a slurry, then whisk into the simmering chili to thicken (or sprinkle in flour and whisk). 6. Reduce heat to low and simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until flavors meld and chili is thick. Season with salt and pepper; remove bay leaves before serving. ---
- 8 oz dried spaghetti - Salt for pasta water - 2 cups Cincinnati-style chili (prepared) - Grated cheddar cheese (optional for guests)
1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente; drain. 2. Reheat the Cincinnati chili gently in a saucepan until hot. 3. Divide cooked spaghetti among plates and ladle the hot chili over the top (two-way is just spaghetti and chili). Serve immediately. ---
- 8 oz dried spaghetti - Salt for pasta water - 2 cups Cincinnati-style chili (prepared) - 1½–2 cups finely shredded sharp cheddar cheese
1. Cook spaghetti in salted boiling water until al dente; drain. 2. Warm the Cincinnati chili in a saucepan until steaming. 3. Plate spaghetti, spoon chili over the pasta, then heap shredded cheddar on top (the cheese melts into the chili). Serve hot. ---
- 8 oz dried spaghetti - Salt for pasta water - 2 cups Cincinnati-style chili (prepared) - 1½ cups finely shredded sharp cheddar cheese - ½ cup finely diced raw onion (white or yellow)
1. Cook spaghetti in salted boiling water until al dente; drain. 2. Heat the chili gently until hot. 3. Arrange spaghetti on plates, spoon chili over, top with shredded cheddar, and sprinkle with diced raw onions. Serve immediately. ---
- 4 hot dogs (preferably natural-casing beef hot dogs) - 4 soft hot dog buns - 1½ cups Cincinnati-style chili (prepared) - 1 cup finely shredded cheddar cheese - ¼ cup finely diced raw onion - Yellow mustard for drizzling
1. Steam or grill hot dogs until heated through and slightly charred if grilling. 2. Warm the Cincinnati chili in a saucepan until hot. 3. Place each hot dog in a bun, spoon a generous layer of chili over each dog, sprinkle with diced onions, mound with shredded cheddar, and finish with a drizzle of yellow mustard. Serve immediately.
- 1 leg of lamb (bone-in, 2–3 kg / 4–6 lb) - 6–8 garlic cloves, sliced - 3–4 tbsp fresh rosemary, chopped - 3 tbsp olive oil - Salt and freshly ground black pepper - 1 lemon (optional, for finishing)
1. Preheat oven to 220°C (425°F). Pat lamb dry and make small incisions all over; insert garlic slices into the slits. 2. Rub lamb with olive oil, chopped rosemary, salt and pepper. 3. Place on a rack in a roasting pan and roast at 220°C (425°F) for 15–20 minutes to brown. 4. Reduce oven to 180°C (350°F) and roast about 15–20 minutes per 500 g (per lb) for medium-rare, longer to desired doneness. 5. Remove from oven, tent with foil and rest 15–20 minutes. Squeeze lemon over before carving if desired.
- 1 leg of lamb (bone-in, 2–3 kg / 4–6 lb) - 3 lemons, juice and zest - 4–6 garlic cloves, crushed - 2 tbsp dried oregano (or 3 tbsp fresh) - 4 tbsp olive oil - 3–4 potatoes, chunked - 2 onions, quartered - 2 bay leaves, salt and pepper - Parchment paper or foil for wrapping
1. Combine lemon juice/zest, garlic, oregano, olive oil, salt and pepper to make a marinade; rub all over lamb and marinate overnight in the refrigerator. 2. Preheat oven to 150°C (300°F). Toss potatoes and onions with a little olive oil, salt and pepper. 3. In a large baking tray, place vegetables, lay lamb on top, add bay leaves. Wrap tightly in parchment/foil to seal. 4. Bake slowly for 3–4 hours until lamb is very tender and falling from the bone. 5. Unwrap for the last 20–30 minutes to brown if desired; carve and serve with the roasted vegetables.
- 1 leg of lamb (bone-in, 2–3 kg / 4–6 lb) - 400 g plain yogurt - 3 tbsp ginger-garlic paste - 2 tsp garam masala - 1–2 tsp red chili powder (adjust to taste) - 1 tsp turmeric - 2 tsp ground coriander, 1 tsp ground cumin - Juice of 1 lemon, salt and oil or melted ghee for basting
1. Whisk yogurt with ginger-garlic paste, spices, lemon juice and salt to form a thick marinade; coat the lamb thoroughly and marinate 8–12 hours or overnight. 2. Preheat oven to 160°C (325°F). Remove excess marinade and place lamb on a rack in a roasting pan. 3. Roast for 2.5–3.5 hours, basting occasionally with oil or melted ghee, until internal temperature and tenderness are achieved. 4. For a charred exterior, increase heat to 220°C (425°F) for the final 10–15 minutes. Rest 15 minutes before carving.
- 1 bone-in leg of lamb (4–5 lb / 1.8–2.3 kg) - 6–8 garlic cloves, sliced - 3–4 sprigs fresh rosemary - 2 tbsp Dijon mustard - 2–3 tbsp olive oil - Salt and freshly ground black pepper - 1 cup dry red wine or lamb stock (for pan jus) - 1 tbsp butter (optional, for jus)
1. Preheat oven to 425°F (220°C). Pat the leg dry and trim excess fat if desired. 2. Make small slits all over the lamb and push a slice of garlic and a small rosemary leaf into each slit. 3. Rub the entire leg with olive oil, Dijon mustard, salt and pepper. Tuck remaining rosemary sprigs around the meat. 4. Place on a rack in a roasting pan and roast 15 minutes at 425°F to brown, then reduce heat to 350°F (175°C) and roast until desired doneness (about 15–20 minutes per pound for medium-rare). Use a meat thermometer (55–58°C / 130–136°F for medium-rare). 5. Remove lamb, tent loosely with foil and rest 15–20 minutes. Meanwhile, deglaze the roasting pan with red wine or stock, reduce and swirl in butter to finish the jus. 6. Carve the leg into slices and serve with the pan jus.
- 1 leg of lamb (bone-in, 3–5 lb / 1.4–2.3 kg) - 4–6 medium potatoes, peeled and cut into large wedges - Juice of 2 lemons and zest of 1 lemon - 3–4 garlic cloves, minced - 2 tbsp dried oregano (or 3 tbsp fresh) - 4 tbsp olive oil - Salt and black pepper - 1/2 cup dry white wine or water
1. Preheat oven to 375°F (190°C). In a bowl combine lemon juice/zest, garlic, oregano, olive oil, salt and pepper to make a marinade. 2. Rub the leg of lamb with the marinade and allow to marinate at least 1 hour (or overnight in fridge). Toss potato wedges in remaining marinade. 3. Place lamb on a rack in a roasting pan and arrange potatoes around it; pour wine or water into the pan. 4. Roast for about 1.5–2 hours (depending on size) basting occasionally, until potatoes are tender and lamb reaches desired doneness (about 60–70°C / 140–158°F for medium). 5. Remove lamb, rest 15 minutes; return potatoes to a high oven for 10 minutes if you want them crisp. 6. Slice lamb and serve with roasted potatoes and pan juices.
- 2 lb (900 g) leg of lamb, cut into 1½–2 inch pieces - 2 tbsp butter and/or olive oil - 2 onions, chopped - 3 carrots, cut into chunks - 2 turnips or parsnips, cut into chunks - 2 tbsp tomato paste - 1 cup dry white wine (or red) and 2 cups lamb or chicken stock - Bouquet garni (thyme, bay leaf, parsley stems) - 1 cup peas (fresh or frozen) - Salt and pepper - Fresh parsley, chopped (for garnish)
1. Season lamb pieces with salt and pepper. Brown in batches in a heavy pot with butter/olive oil; remove and set aside. 2. Sauté onions in the same pot until translucent, add carrots and turnips and cook briefly. Stir in tomato paste. 3. Return lamb to pot, add wine to deglaze, then add stock and bouquet garni. Bring to a simmer. 4. Cover and simmer gently for about 1.5–2 hours until lamb is tender. 5. Add peas in the last 10–15 minutes of cooking; adjust seasoning. Remove bouquet garni. 6. Serve hot, sprinkled with chopped parsley and accompanied by crusty bread or boiled potatoes.
- 2–3 lb (900 g–1.4 kg) leg of lamb, cut into large chunks - 2 tbsp olive oil - 1 large onion, chopped - 2–3 garlic cloves, minced - 1 preserved lemon, pulp removed and rind rinsed and sliced - 1 cup green olives, rinsed - 1 tsp ground ginger, 1 tsp ground cumin, 1 tsp paprika, pinch saffron or 1 tsp ras el hanout - 1 cup chicken or lamb stock - Fresh cilantro and parsley, chopped - Salt and black pepper
1. Heat oil in a tagine or heavy pot; brown lamb pieces in batches and set aside. 2. Sauté onions until soft, add garlic and spices and cook briefly to release aromas. 3. Return lamb to pot, add stock, cover and simmer gently for about 1.5–2 hours until lamb is tender. 4. Add preserved lemon rind and olives in the last 20–30 minutes of cooking; adjust seasoning. 5. Remove from heat, sprinkle with chopped cilantro and parsley. 6. Serve over couscous or with crusty bread, spooning sauce and olives over the lamb.
- 200 g tuna in olive oil (or canned tuna), drained - 4 small new potatoes, halved - 150 g green beans, trimmed - 2 carrots, sliced thin or blanched - 2–3 ripe tomatoes, quartered - 4 eggs, hard-boiled and halved - Mixed lettuce leaves (butter lettuce or romaine) - 8 anchovy fillets (optional) and/or Niçoise olives - 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard (classic vinaigrette / salad dressing) - Salt and freshly ground black pepper - Fresh parsley, chopped
1. Boil potatoes until tender; drain and cool slightly. Blanch green beans 2–3 minutes until crisp-tender and plunge into ice water; drain. Blanch carrot slices if desired. 2. Whisk olive oil, red wine vinegar and Dijon with salt and pepper to make the vinaigrette. 3. Arrange lettuce on a large platter. Place quartered tomatoes, potatoes, green beans, carrots, tuna, egg halves and olives in separate sections over the lettuce. 4. Drizzle the vinaigrette evenly over the salad and scatter chopped parsley; add anchovies if using. 5. Serve immediately as an entree, allowing diners to compose portions onto plates.
- 1 head romaine lettuce (or mixed lettuce), chopped - 2 cooked chicken breasts, diced - 4 slices bacon, cooked crisp and crumbled - 2 hard-boiled eggs, sliced - 1 avocado, diced - 2 tomatoes, diced - 1 carrot, shredded - 100 g blue cheese or Roquefort, crumbled - 3 tbsp red wine vinegar, 6 tbsp olive oil, 1 tsp Dijon mustard (red-wine vinaigrette / salad dressing) - Salt and pepper
1. Make the dressing by whisking red wine vinegar, Dijon, olive oil, salt and pepper; adjust seasoning. 2. On a large platter, lay out chopped lettuce. Arrange rows of chicken, bacon, eggs, avocado, tomatoes, shredded carrot and blue cheese across the lettuce. 3. Drizzle the dressing over the assembled salad just before serving. 4. Slice into portions and serve as a hearty entree.
- Mixed lettuce (iceberg and romaine recommended) - 100 g cooked ham, julienned - 100 g cooked turkey or chicken, sliced - 1 tomato, seeded and sliced - 1 carrot, julienned - 2 hard-boiled eggs, quartered - 75 g Swiss or cheddar cheese, sliced into strips - 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp sugar, 1 tsp Dijon (French dressing / salad dressing) - Salt and pepper
1. Whisk together olive oil, red wine vinegar, sugar, Dijon, salt and pepper to make the French dressing. 2. Arrange mixed lettuce on a large platter. Neatly place ham, turkey, cheese, tomato slices, julienned carrot and egg quarters over the lettuce. 3. Serve the dressing on the side or lightly drizzle over the salad; toss at the table or allow guests to individualize—serve as a main-course entree.
- 3 cups cooked chicken, diced (rotisserie or poached) - 1/2 cup mayonnaise (salad dressing) - 1 tsp Dijon mustard - 2 stalks celery, diced - 2 green onions, sliced - 1 carrot, grated - 2 tomatoes, sliced (for serving) - Lettuce leaves for serving (Boston or romaine) - Salt, pepper and a squeeze of lemon juice - Fresh parsley, chopped
1. In a bowl combine mayonnaise, Dijon, lemon juice, salt and pepper to make the dressing. 2. Stir diced chicken, celery, green onions and grated carrot into the dressing until evenly coated. Adjust seasoning. 3. Arrange lettuce leaves on plates, place tomato slices alongside, and mound the chicken salad on the lettuce. 4. Garnish with chopped parsley and serve chilled as an entree.
- 4 large firm tomatoes - 300 g ground beef (or a mix of pork and beef) - 1/2 cup cooked rice - 1 small onion, finely chopped - 1 carrot, finely diced - 1 clove garlic, minced - 2 tbsp parsley, chopped - 2 tbsp olive oil - 1/4 cup breadcrumbs (optional) - Mixed lettuce for serving - 3 tbsp olive oil, 1 tbsp red wine vinegar (vinaigrette / salad dressing) - Salt and pepper
1. Preheat oven to 190°C (375°F). Slice tops off tomatoes and scoop out pulp; reserve pulp. Lightly salt the tomato shells and invert to drain. 2. Sauté onion, carrot and garlic in olive oil until softened. Add ground meat and cook until browned. Stir in cooked rice, chopped tomato pulp, parsley, breadcrumbs (if using), salt and pepper; remove from heat. 3. Fill each tomato shell with the meat mixture, replace the tops, and place in a baking dish. Drizzle with a little olive oil. 4. Bake 25–35 minutes until tomatoes are tender and filling is cooked through. 5. Whisk vinaigrette and toss with lettuce. Serve each stuffed tomato atop the dressed lettuce as an entree.
- 500 g skirt or flank steak (or sirloin) - Salt and freshly ground pepper - 2 tbsp olive oil (for searing) - Mixed lettuce (frisée, arugula or romaine) - 1 cup cherry tomatoes, halved (or 2 tomatoes, sliced) - 1 carrot, julienned into thin ribbons - 1 small red onion, thinly sliced - 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon (classic vinaigrette / salad dressing)
1. Bring steak to room temperature, season well with salt and pepper. Heat a skillet over high heat with olive oil and sear steak 3–4 minutes per side for medium-rare (adjust to preference). Rest 5–10 minutes, then slice thinly against the grain. 2. Whisk vinaigrette from olive oil, red wine vinegar and Dijon; season to taste. 3. Toss mixed lettuce with half the vinaigrette and arrange on plates. Scatter cherry tomatoes, carrot ribbons and red onion over the greens. 4. Top with warm sliced steak, drizzle remaining vinaigrette over the steak and salad, and serve immediately as an entree.
- 1 bone-in lamb shoulder roast (3–4 lb / 1.4–1.8 kg) - 6–8 garlic cloves, sliced - 3–4 sprigs fresh rosemary, chopped - 2 tbsp olive oil - 1 tbsp sea salt - 1 tsp freshly ground black pepper - Zest of 1 lemon (optional) - 1/2 cup dry white wine or stock (optional for roasting pan)
1. Preheat oven to 325°F (160°C). Pat lamb dry and make small slits all over with a knife. 2. Insert garlic slices into slits. Mix chopped rosemary, olive oil, lemon zest, salt and pepper to a paste and rub all over the roast. 3. Place roast on a rack in a roasting pan; pour wine or stock into the pan if using. Cover loosely with foil. 4. Roast low and slow for about 3–3½ hours (until fork-tender and internal temp ~190°F/88°C for shreddable lamb). 5. Remove foil, increase oven to 425°F (220°C) and roast 15–20 minutes to brown and crisp the exterior. 6. Rest 15–20 minutes before carving or shredding and serve with pan juices.
- 1 bone-in lamb shoulder (3–4 lb / 1.4–1.8 kg) - 4 large potatoes, cut into chunks - 4 garlic cloves, crushed - 2 lemons, juice and zest - 2 tbsp dried oregano (or 3 tbsp fresh) - 1/4 cup olive oil - 1 cup dry white wine or water - 2 bay leaves - Salt and black pepper
1. Preheat oven to 300°F (150°C). In a bowl combine garlic, lemon juice and zest, oregano, olive oil, salt and pepper. 2. Rub the mixture all over the lamb shoulder; let marinate 30 minutes if time allows. 3. Arrange potatoes in a deep roasting dish, place lamb on top, add bay leaves and pour wine or water into the dish. 4. Cover tightly with foil or parchment and foil (traditional kleftiko is wrapped) and bake slowly for 3–4 hours until meat is falling-apart tender. 5. Uncover and bake 20–30 minutes more to brown the top if desired. 6. Rest briefly, then serve the lamb with roasted potatoes and pan juices.
- Macaroni - Broccoli - Mozzarella - Garlic - Red Onion - Button Mushroom
1. Preheat oven to 200°C (400°F). Trim broccoli into florets and slice mushrooms and red onion thinly; mince the garlic. 2. Cook macaroni in boiling water until just al dente; drain and set aside. 3. In a pan, lightly sweat garlic, red onion and mushrooms until softened and fragrant using a splash of the pasta cooking liquid if needed. 4. Mix macaroni with broccoli florets, the garlic–onion–mushroom mixture and torn pieces of mozzarella. 5. Transfer to a baking dish, top with remaining mozzarella, and bake until cheese is melted and the top is lightly browned, about 15–20 minutes. 6. Let rest a few minutes before serving. ---
- Whole Chicken Wing - Macaroni - Button Mushroom - Garlic - Red Onion - Mozzarella - Broccoli
1. Separate wings into drumette and flat if desired, then brown whole wings in a heavy pan to develop color. 2. Remove wings briefly; add sliced red onion, minced garlic and sliced mushrooms to the pan and cook until softened. 3. Return wings to the pan, add a splash of water to cover partly, cover and simmer gently until wings are tender and meat pulls from the bone (about 35–45 minutes). 4. Remove wings, shred the meat from the bones and return shredded meat to the pan, stirring with the mushroom–onion mixture. Adjust consistency with a little cooking liquid. 5. Cook macaroni until al dente and toss with steamed broccoli florets. 6. Spoon the ragù over the macaroni, scatter torn mozzarella on top and place briefly under a broiler or in the oven to melt the cheese before serving. ---
- Whole Chicken Wing - Garlic - Red Onion - Button Mushroom - Broccoli - Mozzarella
1. Preheat oven to 220°C (425°F). Arrange whole chicken wings on a roasting tray; scatter whole peeled garlic cloves, sliced red onion and halved mushrooms around them. 2. Roast until wings are deeply browned and cooked through, turning once so vegetables roast evenly, about 30–40 minutes. 3. During the last 8–10 minutes, add broccoli florets to the tray so they roast tender-crisp alongside the wings. 4. Remove from oven and scatter torn mozzarella over the hot wings and vegetables; allow cheese to soften and melt slightly from the residual heat. 5. Serve whole wings with the roasted vegetables. ---
- Macaroni - Broccoli - Button Mushroom - Red Onion - Garlic - Mozzarella
1. Cook macaroni until al dente and drain, reserving a little cooking liquid. 2. Blanch broccoli florets briefly until bright and tender, then refresh. 3. In a skillet, cook sliced red onion, minced garlic and mushrooms until softened and fragrant. 4. Toss the hot macaroni with the vegetables in the skillet, adding reserved pasta water as needed to loosen the mix. 5. Remove from heat and fold in torn pieces of mozzarella so it softens into the pasta. 6. Serve immediately while warm. ---
- Whole Chicken Wing - Macaroni - Broccoli - Button Mushroom - Red Onion - Garlic - Mozzarella
1. Preheat oven to 200°C (400°F). Partially cook macaroni until just firm; drain and spread in an ovenproof pan. 2. Scatter broccoli florets, sliced mushrooms, sliced red onion and minced garlic over the macaroni. 3. Nest whole chicken wings on top of the pasta and vegetable bed. 4. Cover the pan and bake until wings are cooked through and vegetables are tender, about 35–45 minutes. 5. Uncover, sprinkle torn mozzarella over the top and return to the oven until the cheese melts and begins to brown. 6. Let rest briefly, then serve portions with a wing atop each serving of macaroni and vegetables. ---
- Whole Chicken Wing - Button Mushroom - Red Onion - Garlic - Macaroni - Mozzarella - Broccoli
1. Brown whole chicken wings in a wide skillet; remove and set aside. 2. Add sliced red onion, minced garlic and mushrooms to the skillet and cook until softened. 3. Return wings to the pan, add a small amount of water, cover and simmer gently until wings are tender and cooking liquid has reduced to a glossy sauce. 4. Meanwhile, cook macaroni until al dente and steam or blanch broccoli florets. 5. Arrange macaroni and broccoli on plates, top with braised wings and spoon the mushroom–onion pan sauce over everything. 6. Scatter torn mozzarella over the hot dish so it softens before serving.
- 1 lb boneless, skinless turkey breast, thinly sliced - 8 oz shiitake mushrooms, stems removed and sliced - 1 cup sweet corn kernels (fresh or frozen) - 3 tbsp vegetable oil - 2 cloves garlic, minced - 1 tbsp fresh ginger, minced - 3 tbsp soy sauce - 1 tbsp oyster sauce (optional) - 1 tsp sesame oil - 1 tsp sugar - 1 tbsp cornstarch mixed with 2 tbsp water (slurry) - 2 scallions, sliced - Salt and pepper to taste
1. Pat turkey slices dry, season lightly with salt and pepper, and toss with 1 tsp of the cornstarch slurry if desired for better browning. 2. Heat 2 tbsp oil in a wok or large skillet over high heat; stir-fry turkey in batches until just cooked through, remove and set aside. 3. Add remaining 1 tbsp oil; stir-fry garlic and ginger 30 seconds until fragrant, then add shiitakes and cook until they release liquid and begin to brown. 4. Add sweet corn and cook 1–2 minutes until heated through. 5. Return turkey to the pan, add soy sauce, oyster sauce (if using), sesame oil, and sugar; toss to combine. 6. Stir in cornstarch slurry and cook briefly until sauce thickens and coats the ingredients. 7. Adjust seasoning, sprinkle with scallions, and serve immediately over rice or noodles. ---
- 1 lb boneless, skinless turkey breast, cut into 1/2-inch pieces - 6 oz shiitake mushrooms, sliced - 1 cup sweet corn kernels (fresh or frozen) - 1 1/2 cups Arborio rice - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup dry white wine - about 5 cups hot chicken stock - 3 tbsp olive oil or butter - 1/2 cup grated Parmesan cheese - 2 tbsp butter (to finish) - Salt and black pepper to taste - Fresh parsley for garnish (optional)
1. Warm the chicken stock in a saucepan and keep it at a gentle simmer. 2. In a large skillet or heavy pot, heat 1 tbsp oil/butter and brown turkey pieces briefly; remove and set aside. 3. Add another tbsp oil/butter and sauté shiitakes until soft and browned; remove and combine with turkey. 4. Add remaining oil/butter to the pot, sauté onion until translucent, then add garlic and cook 30 seconds. 5. Stir in Arborio rice to toast slightly, then deglaze with white wine until mostly absorbed. 6. Add hot stock one ladle at a time, stirring frequently and allowing rice to absorb liquid before adding more, until rice is creamy and just al dente (about 18–20 minutes). 7. When rice is nearly done, stir in sweet corn, turkey and mushrooms; heat through. 8. Remove from heat, stir in Parmesan and 2 tbsp butter, adjust salt and pepper, garnish with parsley and serve. ---
- 2 lb boneless, skinless turkey breast, butterflied and pounded to an even thickness - 8 oz shiitake mushrooms, chopped - 1 cup sweet corn kernels (fresh or frozen) - 1 small shallot, minced - 1/2 cup fresh bread crumbs - 1 egg, beaten - 2 tbsp chopped fresh parsley - 2 tbsp olive oil - 2 tbsp butter - Salt and pepper - Kitchen twine for tying - 1 cup chicken stock (for pan sauce)
1. Preheat oven to 375°F (190°C). Season the pounded turkey breast with salt and pepper. 2. Heat oil and butter in a skillet, sauté shallot until soft, add shiitakes and cook until browned; stir in corn and cook 1 minute. 3. Remove from heat, stir in bread crumbs, egg and parsley; season and let mixture cool slightly. 4. Spread the filling evenly over the turkey, leaving a 1-inch border. Roll tightly and secure with kitchen twine at 1–2 inch intervals. 5. Sear roulade in an ovenproof pan, seam-side down first, to brown all sides (about 2–3 minutes per side). 6. Add chicken stock to the pan and transfer to the oven; roast until internal temperature reaches 160°F (about 25–35 minutes depending on size). 7. Remove roulade, tent with foil and rest 10 minutes. Meanwhile reduce pan juices on the stove to make a sauce. 8. Slice roulade into rounds, spoon sauce over, and serve. ---
- 1 lb boneless, skinless turkey breast (cooked and shredded) or leftover roasted turkey - 8 oz shiitake mushrooms, finely chopped - 1 cup sweet corn kernels - 1 small onion, diced - 2 cloves garlic, minced - 1 tsp ground cumin - 1 tsp chili powder - 2 cups red enchilada sauce (store-bought or homemade) - 8–10 corn or flour tortillas - 2 cups shredded cheese (cheddar or Monterey Jack) - 2 tbsp vegetable oil - Salt and pepper - Fresh cilantro and sour cream for serving (optional)
1. Preheat oven to 375°F (190°C). Heat oil in a skillet and sauté onion until soft, add garlic, shiitakes and cook until mushrooms brown. 2. Stir in corn, cumin, chili powder, and shredded turkey; season with salt and pepper and cook until heated through. 3. Warm tortillas briefly to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a baking dish. 4. Place filling on each tortilla, roll tightly, and arrange seam-side down in the dish. 5. Pour remaining enchilada sauce over the rolled tortillas and sprinkle evenly with shredded cheese. 6. Bake until cheese is melted and bubbly, about 20 minutes. Garnish with cilantro and serve with sour cream if desired. ---
- Unsalted butter, softened - Granulated sugar - Large eggs - All-purpose flour - Baking powder - Salt - Whole milk - Pure vanilla extract - Optional: powdered sugar or simple glaze for topping
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square pan. 2. Cream butter and granulated sugar until light and fluffy. 3. Beat in eggs one at a time, then stir in vanilla. 4. Whisk together flour, baking powder, and salt. 5. Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients; mix until just combined. 6. Pour batter into prepared pan and smooth the top. 7. Bake 30–40 minutes or until a toothpick inserted in the center comes out clean. 8. Cool in pan 10 minutes, then transfer to a wire rack. Glaze or dust with powdered sugar if desired.
- Unsalted butter, softened - Granulated sugar - Large eggs - All-purpose flour - Salt - Pure vanilla extract - Optional: lemon zest
1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan. 2. Beat butter and sugar until pale and fluffy. 3. Add eggs one at a time, beating well after each addition; stir in vanilla (and lemon zest if using). 4. Fold in flour and salt until incorporated, taking care not to overmix. 5. Spoon batter into prepared pan and smooth the top. 6. Bake 60–75 minutes for a loaf (less for bundt) until a skewer comes out clean. 7. Cool in pan 10–15 minutes, then turn out onto a rack to cool completely before slicing.
- Unsalted butter, softened - Caster (superfine) sugar - Large eggs - Self-raising flour (or all-purpose flour + baking powder) - Salt - Vanilla extract - Raspberry or strawberry jam - Double cream (heavy cream) whipped or whipped cream/buttercream for filling - Icing sugar for dusting
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake tins. 2. Cream butter and caster sugar until pale and fluffy. 3. Beat in eggs one at a time with a little flour if the mixture looks like it will curdle; add vanilla. 4. Fold in remaining flour and salt gently until just combined. 5. Divide batter evenly between tins and smooth tops. 6. Bake 18–25 minutes until golden and a skewer comes out clean. 7. Cool in tins 5 minutes, then turn onto a rack to cool completely. 8. Spread one sponge with jam and whipped cream (or buttercream), sandwich with the other sponge, and dust the top with icing sugar.
- Yellow cake mix (traditional recipes use cake mix) - Unsalted butter, melted (for crust) - Large eggs (for crust and filling) - Cream cheese, softened - Powdered (confectioners’) sugar - Vanilla extract - Optional: lemon zest
1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan. 2. Combine cake mix, melted butter, and one egg; press this mixture firmly into the bottom of the prepared pan to form the crust. 3. For the gooey topping, beat softened cream cheese until smooth, then add powdered sugar, remaining eggs, and vanilla (and lemon zest if using) until well combined. 4. Pour the cream-cheese mixture over the crust and spread evenly. 5. Bake 30–35 minutes until the top is set but still slightly jiggles in the center. 6. Cool completely in the pan (refrigerate to fully set), then slice into squares and dust with extra powdered sugar before serving.
- Unsalted butter, softened - Granulated sugar - Large eggs - All-purpose flour - Baking powder - Salt - Whole milk or sour cream - Fresh lemon zest and lemon juice - Powdered sugar (for glaze)
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round or loaf pan. 2. Cream butter and sugar until fluffy, then add eggs one at a time. Stir in lemon zest and a little lemon juice. 3. Whisk together flour, baking powder, and salt. 4. Alternate adding dry ingredients and milk (or sour cream) to the butter mixture, mixing until just combined. 5. Pour batter into the prepared pan and bake 30–45 minutes (depending on pan) until a toothpick comes out clean. 6. Cool slightly in pan, then transfer to a rack. 7. For glaze, whisk powdered sugar with enough lemon juice to reach a pourable consistency; drizzle over warm or cooled cake.
- Unsalted butter, softened - Granulated sugar - Large eggs - All-purpose flour - Baking powder - Salt - Milk - Vanilla extract - Dark rum (for syrup) - Granulated sugar (for syrup) - Water (for syrup)
1. Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan. 2. Cream butter and sugar until light, then add eggs one at a time and stir in vanilla. 3. Combine flour, baking powder, and salt; add alternately with milk until just combined. 4. Bake 45–60 minutes (depending on pan) until a skewer comes out clean. Cool in pan 10 minutes, then invert onto a rack. 5. While cake bakes or cools, make rum syrup: simmer equal parts sugar and water until sugar dissolves, remove from heat and stir in dark rum to taste. Let cool slightly. 6. Prick the warm cake with a skewer and slowly spoon or brush the rum syrup over the cake so it soaks in. 7. Let the cake rest so the syrup is absorbed fully before slicing and serving.
- 2 lb (900 g) chicken wings, separated into drumettes and flats - 1 tsp kosher salt - 1/2 tsp black pepper - 1/2 tsp garlic powder - 6 tbsp unsalted butter - 1/2 cup Frank's RedHot (or other cayenne hot sauce) - 1 tsp white vinegar - Celery sticks and blue cheese dressing, to serve
1. Season wings with salt, pepper and garlic powder and place in vacuum bags (or heavy-duty zip-top bags, water‑displaced). 2. Sous vide at 165°F (74°C) for 2 hours. 3. Remove from bags, reserve any juices for another use, pat wings very dry with paper towels. 4. Heat oil to 375°F (190°C) and deep-fry wings 2–3 minutes until skin is deeply crisp (or broil/grill on high to char and crisp). 5. Meanwhile, melt butter in a saucepan, whisk in hot sauce and vinegar to make Buffalo sauce. 6. Toss crisped wings in the sauce to coat evenly and serve immediately with celery and blue cheese dressing. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - 1/2 tsp smoked paprika - 1/2 tsp black pepper - 1 cup barbecue sauce (your favorite) - 2 tbsp brown sugar - 1 tbsp apple cider vinegar - 1 tsp Worcestershire sauce
1. Season wings with salt, smoked paprika and pepper, then vacuum-seal or bag. 2. Sous vide at 165°F (74°C) for 2 hours. 3. Remove wings, pat dry thoroughly. 4. Mix barbecue sauce, brown sugar, vinegar and Worcestershire in a bowl and warm gently. 5. Finish wings over a hot grill or under broiler, brushing with sauce and turning until glaze is caramelized and edges are charred (about 5–8 minutes). 6. Serve hot with extra sauce on the side. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - 1/2 tsp black pepper - 2 tbsp neutral oil (for frying) - 3 tbsp gochujang (Korean chili paste) - 2 tbsp soy sauce - 2 tbsp rice syrup or honey - 1 tbsp sugar - 2 cloves garlic, minced - 1 tbsp rice vinegar - 1 tsp sesame oil - 1 tsp toasted sesame seeds and sliced scallions, to garnish
1. Season wings with salt and pepper and bag for sous vide. 2. Cook sous vide at 165°F (74°C) for 2 hours. 3. Drain, pat wings dry, then deep-fry or pan-fry in hot oil until skin is crisp and golden (2–4 minutes). 4. In a saucepan, combine gochujang, soy sauce, rice syrup/honey, sugar, garlic, rice vinegar and sesame oil; simmer until thickened. 5. Toss crisp wings in the warm yangnyeom sauce to coat, sprinkle with sesame seeds and scallions, and serve. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - 1/2 tsp ground white pepper (or black) - 1/2 cup soy sauce - 1/4 cup mirin - 1/4 cup sake (or additional mirin) - 3 tbsp sugar - 1 clove garlic, crushed - 1 tsp grated ginger - Toasted sesame seeds and sliced scallions, to garnish
1. Lightly salt and pepper the wings and vacuum-seal. 2. Sous vide at 165°F (74°C) for 2 hours. 3. Remove and pat dry. 4. Combine soy, mirin, sake, sugar, garlic and ginger in a small saucepan; simmer until slightly thickened to a glaze. 5. Broil or pan-sear wings briefly to crisp skin, then brush repeatedly with teriyaki glaze until glossy and caramelized. 6. Garnish with sesame seeds and scallions and serve hot. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - For jerk marinade: - 3 scallions, chopped - 1–2 scotch bonnet or habanero peppers, seeded as desired - 1 tbsp fresh thyme (or 1 tsp dried) - 1 tsp ground allspice - 1/2 tsp cinnamon - 1/4 tsp nutmeg - 2 tbsp brown sugar - 2 tbsp soy sauce or 1 tbsp lime juice + 1 tbsp oil - 2 cloves garlic - 1 tbsp lime juice - 1 tbsp vegetable oil
1. Blend jerk marinade ingredients into a paste; rub wings with salt and half the marinade, reserve remaining marinade. 2. Seal wings and sous vide at 165°F (74°C) for 2 hours. 3. Remove, pat dry, brush with reserved marinade, and char on a hot grill or under broiler until edges are blackened and aromatic (about 5–8 minutes), turning and basting. 4. Let rest briefly and serve with lime wedges and rice and peas or a simple salad for a full entree. ---
- 2 lb (900 g) chicken wings - 1 tsp kosher salt - 3 tbsp light soy sauce - 1 tbsp dark soy sauce (optional, for color) - 2 tbsp honey - 1 tbsp rice vinegar - 2 cloves garlic, minced - 1 tsp grated ginger - 1 tsp sesame oil - 1 tsp cornstarch mixed with 1 tbsp water (slurry) - Sliced scallions and sesame seeds to garnish
1. Season wings with salt, vacuum-seal and sous vide at 165°F (74°C) for 2 hours. 2. Remove and dry wings thoroughly. 3. In a skillet, combine light soy, dark soy (if using), honey, rice vinegar, garlic and ginger; simmer until fragrant. 4. Add cornstarch slurry to thicken slightly, remove from heat and stir in sesame oil. 5. Crisp wings by frying, broiling or grilling until skin is golden, then toss in the sticky soy-garlic glaze. 6. Garnish with scallions and sesame seeds and serve immediately as the main course.