Cookbook

Agedashi Tofu

Japanese · 30 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

• 1 1/4 lb firm tofu
• 0.5 cup potato starch
• 1.5 cups kombu dashi (vegan)
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 piece daikon radish
• 2 scallions
• 2 cups neutral frying oil

1. Drain tofu and press between paper towels for 15 minutes, then cut into 1 1/2 inch cubes.
2. Simmer kombu dashi, soy sauce and mirin together for 3 minutes to make the tsuyu broth; keep warm.
3. Grate daikon and gently squeeze out excess liquid. Slice scallions thinly.
4. Coat tofu cubes in potato starch just before frying, shaking off excess.
5. Fry in 350F oil 3-4 minutes until the crust is set and pale gold. Drain on a rack.
6. Place tofu in shallow bowls, pour warm tsuyu around it, and top with grated daikon and scallions.

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Alabama White Sauce Smoked Chicken

Bbq · 180 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 lb whole chicken, halved
• 1.5 cups mayonnaise
• 1/3 cup cider vinegar
• 2 tbsp prepared horseradish
• 1 lemon
• 1 tbsp coarse black pepper
• 1/2 tsp cayenne
• 2 tsp sugar
• 2 tsp kosher salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup apple juice

1. Halve the chicken through the backbone and breastbone and trim the loose skin flaps that would only burn.
2. Season over and under the skin with the salt, black pepper, garlic and onion powder, then rest uncovered on a rack in the fridge for at least an hour to dry the skin.
3. Whisk the mayonnaise, vinegar, horseradish, the juice of the lemon, the sugar, cayenne and a heavy grind of pepper, and keep it cold — this is a dipping sauce, not a marinade, and it splits if it goes near heat.
4. Smoke skin side up at 275°F over hickory for about 2 hours, spritzing with the apple juice at the hour mark, until the breast reads 165°F and the thigh 175°F.
5. Crisp the skin for 5 minutes over direct heat or under a hot broiler.
6. Dunk each half into a bowl of the white sauce, let it drip, rest 10 minutes and carve; serve the remaining sauce on the side.

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Albondigas en Chipotle

Mexican · 50 min · beef · dairy-free

Ingredients & steps ↓

• 1.5 lb ground beef
• 1/3 cup white rice
• 1 large egg
• 5 roma tomatoes
• 3 chipotle peppers in adobo
• 1 white onion
• 3 garlic cloves
• 2 tbsp fresh mint
• 3 cups beef broth

1. Mix the ground beef with uncooked rice, egg, half the chopped onion, mint, and salt, then roll into 20 meatballs.
2. Blend tomatoes, chipotles, remaining onion, and garlic until smooth.
3. Fry the sauce in 1 tbsp oil for 6 minutes until deepened, then add the beef broth and bring to a simmer.
4. Gently lower the meatballs into the simmering sauce.
5. Cover and simmer for 25 minutes until the meatballs and rice inside are cooked through.
6. Taste for salt and serve in bowls with the chipotle broth.

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Albondigas en Salsa

Spanish · 50 min · pork · dairy-free, low-carb

Ingredients & steps ↓

• 10 oz ground pork
• 10 oz ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1 yellow onion
• 1 3/4 cups canned tomato passata
• 1/2 cup dry white wine
• 3 tbsp olive oil
• 1 tsp smoked pimenton
• 1.5 tsp fine salt

1. Mix the pork, beef, breadcrumbs, egg, half the grated onion, and 1 tsp salt, then roll into 24 walnut-sized balls.
2. Brown the meatballs in the olive oil for 6 minutes and set aside.
3. Soften the remaining chopped onion in the same pan, then stir in the pimenton.
4. Add the wine and let it reduce for 2 minutes, then pour in the passata.
5. Return the meatballs, cover, and simmer 20 minutes until cooked through.
6. Season and serve with bread or fried potatoes.

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Almond Butter And Banana Breakfast Toast With Yogurt

American · 15 min · vegetarian

Ingredients & steps ↓

• 8 thick slices whole-grain sandwich bread
• 2/3 cup almond butter
• 4 medium bananas, sliced
• 3 tbsp honey
• 1 3/4 cups 2% Greek yogurt
• 12 oz strawberries, sliced
• 2 tbsp chia seeds
• 1 tsp each cinnamon and flaky salt

1. Toast the bread until it is firm and browned all the way to the center, so it holds the toppings without going limp.
2. Stir the almond butter with 1 tbsp of the honey until it loosens enough to spread easily.
3. Spread it thickly on all eight slices, right to the crusts.
4. Shingle the banana slices over the almond butter and press them lightly so they stay put.
5. Stir the remaining honey and the cinnamon into the yogurt and spoon it into four bowls alongside the toast.
6. Top the yogurt with strawberries and scatter the chia seeds and flaky salt over everything.

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Almond-Crusted Fried Chicken Cutlets With Peppered Cream Gravy

American · 45 min · chicken · low-carb, high-protein

Ingredients & steps ↓

• 2 1/2 lb, pounded thin boneless skinless chicken thighs
• 2 cups almond flour
• 1 cup grated parmesan
• 3, beaten eggs
• 1 1/2 cups, for frying avocado oil
• 1 1/2 cups heavy cream
• 1/2 cup chicken broth
• 5 tbsp unsalted butter
• 1 1/2 lb, trimmed green beans
• 1 tbsp garlic powder
• 2 tsp onion powder
• 1 tbsp coarse black pepper
• 1 tbsp kosher salt
• 1/2 tsp cayenne pepper

1. Pound the thighs between two sheets of plastic to an even half inch so they cook at the same rate. Season them with half the salt and pepper.
2. Stir the almond flour, parmesan, garlic powder, onion powder, cayenne and remaining salt together. Dip each cutlet in the beaten egg, letting the excess run off, then press it firmly into the almond mixture on both sides until nothing is bare.
3. Heat the oil to 350F in a wide skillet, about a half inch deep. Fry the cutlets in batches for 4 minutes a side, until the crust is a deep even brown and floats free of the pan bottom. Drain on a rack, not paper, so they stay crisp.
4. Pour off all but 2 tablespoons of the oil, add the broth and scrape the pan, then whisk in the cream and a heavy hand of black pepper. Simmer 5 minutes until the gravy thickly coats a spoon, then swirl in 2 tablespoons of the butter.
5. Cook the green beans in the remaining 3 tablespoons of butter over high heat for 6 minutes, until blistered and crisp-tender. Serve the cutlets with gravy ladled over and the beans on the side.

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Aloo Gobi

Indian · 40 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 medium head cauliflower
• 2 medium yukon gold potatoes
• 1 roma tomato
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tbsp grated ginger
• 1 tsp garam masala
• 3 tbsp neutral oil

1. Heat oil over medium, add cumin seeds and let them sizzle 20 seconds.
2. Add grated ginger and diced potatoes, cook 5 minutes stirring occasionally.
3. Add cauliflower florets, turmeric, coriander and salt; toss to coat.
4. Add chopped tomato and 3 tbsp water, cover and cook 12-15 minutes until vegetables are tender, stirring once.
5. Uncover, sprinkle garam masala and cook 2 minutes to dry out any excess moisture.

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Aloo Paratha

Indian · 45 min · vegetarian

Ingredients & steps ↓

• 2 cups whole wheat flour (atta)
• 3 medium yukon gold potatoes
• 1 green chili
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1/2 tsp amchur (dried mango powder)
• 2 tbsp fresh cilantro
• 3 tbsp ghee

1. Peel and quarter the potatoes, cover with salted water, and boil about 15 minutes until tender; drain well.
2. Meanwhile, make a soft dough with flour, a pinch of salt and about 3/4 cup water; rest 10 minutes.
3. Mash the boiled potatoes with grated ginger, chopped chili, cumin, amchur, cilantro and salt.
4. Divide dough and filling into equal balls; stuff each dough round with filling and seal, then roll out gently on a floured surface.
5. Cook on a hot griddle 1-2 minutes per side, brushing with ghee, until golden brown spots form.
6. Serve hot with yogurt or pickle.

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Andong Jjimdak Braised Chicken

Korean · 55 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 2 lb bone-in chicken pieces
• 1/2 cup soy sauce
• 3 tbsp brown sugar
• 4 oz sweet potato glass noodles (dangmyeon)
• 2 medium potatoes, chunked
• 2 carrots, chunked
• 4 dried red chilies
• 6 cloves garlic cloves, minced
• 1 inch ginger, sliced
• 3 stalks green onions

1. Blanch chicken pieces in boiling water 3 minutes and drain to clean them.
2. Combine soy sauce, brown sugar, garlic, ginger, chilies, and 2 cups water in a pot.
3. Add chicken, potatoes, and carrots and bring to a boil, then simmer covered 20 minutes.
4. Soak glass noodles in warm water 10 minutes until pliable.
5. Add noodles to the pot and cook uncovered 8 minutes until chicken reads 175F and sauce thickens.
6. Stir in green onions and serve over rice.

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Appalachian Chocolate Gravy

American · 25 min · vegetarian

Ingredients & steps ↓

• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 8 buttermilk biscuits

1. Whisk the sugar, cocoa, flour and salt together in a saucepan while everything is still dry. Cocoa clumps the moment liquid touches it, and this is the only step that prevents that.
2. Pour in about half the milk and whisk to a smooth paste, then whisk in the rest.
3. Cook over medium, whisking constantly, 6 to 8 minutes until it thickens and the first slow bubbles break the surface.
4. Keep it at a bare simmer another 2 minutes so the flour cooks out; skip this and it tastes chalky.
5. Off the heat, whisk in the butter and vanilla until glossy.
6. Warm the biscuits, split them onto plates and ladle the gravy over. It thickens as it stands, so loosen with a splash of hot milk if it stiffens.

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Argentine Beef Empanadas

Latin · 80 min · beef · dairy-free

Ingredients & steps ↓

• 1 lb ground beef
• 12 empanada dough discs
• 1 large yellow onion
• 2 hard-boiled eggs
• 1/3 cup green olives
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 egg
• 2 tbsp olive oil

1. Saute diced onion in olive oil until soft, then add ground beef, cumin, and paprika; cook until browned.
2. Season the filling well, then spread it on a sheet pan and cool completely — about 20 minutes in the refrigerator, or 30 at room temperature — before folding in the chopped egg and olives. A hot filling will melt the dough discs.
3. Place a spoonful of filling on each dough disc, fold into a half-moon, and crimp the edges.
4. Brush tops with beaten egg wash.
5. Bake at 400F for 22 to 25 minutes until deep golden.

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Argentine Chimichurri Skirt Steak

Latin · 35 min · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb skirt steak
• 1 cup fresh flat-leaf parsley
• 2 tbsp fresh oregano
• 4 garlic cloves
• 3 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tsp red pepper flakes
• 1 tsp kosher salt

1. Finely chop parsley, oregano, and garlic, then combine with vinegar, olive oil, red pepper flakes, and salt to make chimichurri; rest 15 minutes.
2. Pat steak dry and season generously with salt and pepper on both sides.
3. Heat a grill or cast iron pan to high, about 500F.
4. Sear steak 3 to 4 minutes per side for medium-rare, until internal temp reads 130F.
5. Rest steak 8 minutes, then slice thinly against the grain.
6. Spoon chimichurri over the sliced steak and serve.

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Argentine Milanesa Napolitana

Latin · 40 min · beef · high-protein

Ingredients & steps ↓

• 1.5 lb beef top round cutlets
• 2 eggs
• 2 cups breadcrumbs
• 1 cup tomato sauce
• 4 slices sliced ham
• 1.5 cups shredded mozzarella cheese
• 2 garlic cloves
• 1 cup vegetable oil for frying

1. Pound the cutlets thin and season with salt, pepper, and minced garlic.
2. Dip each cutlet in beaten egg, then coat in breadcrumbs.
3. Shallow-fry in oil over medium-high heat 2 to 3 minutes per side until golden; drain.
4. Arrange on a baking sheet and top each with tomato sauce, a slice of ham, and mozzarella.
5. Bake at 400F for 8 minutes until the cheese melts and bubbles.
6. Serve hot with a green salad or fries.

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Arroz con Pollo Mexicano

Mexican · 55 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 2.5 lb bone-in chicken thighs
• 2 cups long-grain white rice
• 3 roma tomatoes
• 1 white onion
• 3 garlic cloves
• 1.5 cups frozen peas and carrots
• 3.5 cups chicken broth
• 3 tbsp vegetable oil
• 1 tsp ground cumin

1. Season and brown the chicken thighs in oil over medium-high heat for 4 minutes per side, then remove.
2. Add the rice to the pot and toast in the oil for 3 minutes until pale golden.
3. Blend tomatoes, onion, and garlic, then pour over the rice with the cumin and cook for 2 minutes.
4. Add the chicken broth and return the chicken to the pot.
5. Cover and simmer over low heat for 20 minutes.
6. Scatter in the peas and carrots, cover, and cook 5 more minutes until the rice is tender and liquid absorbed.

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Asparagus and Goat Cheese Frittata

American · 40 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 10 large eggs
• 1/3 cup whole milk
• 1 lb asparagus
• 1 large shallot
• 4 oz goat cheese
• 2 tbsp olive oil
• 1 lemon
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chives

1. Heat the oven to 375F. Snap the woody ends off the asparagus and cut the spears into 1-inch lengths.
2. Whisk the eggs, milk, salt and pepper for a full 30 seconds, until the color is completely uniform and there are no ribbons of white left.
3. Warm the oil in a 10-inch oven-safe skillet over medium and cook the sliced shallot 2 minutes until soft.
4. Add the asparagus and cook 4 minutes, until bright green and crisp-tender. Anything still raw here stays raw in the finished frittata.
5. Pour in the eggs, stir once with a spatula to distribute, and dot the goat cheese over the surface in teaspoon-sized lumps.
6. Bake 18 to 22 minutes until the center no longer wobbles and an instant-read thermometer in the middle reads 160F.
7. Rest 5 minutes, then finish with lemon zest and chives and cut into 4 wedges. It is as good warm as hot.

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Asparagus with Foolproof Blender Hollandaise

French · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 2 lb asparagus
• 10 tbsp unsalted butter
• 3 large egg yolks
• 1 lemon
• 1 tsp Dijon mustard
• 1/8 tsp cayenne pepper

1. Heat the oven to 425F. Snap the woody ends off the asparagus, toss with 1 tbsp oil and 1/2 tsp kosher salt on a sheet pan, and roast 10-12 minutes until the tips crisp and the stalks are just tender.
2. While it roasts, melt the butter in a small saucepan until it is fully bubbling hot — the heat is what gently cooks the yolks, so don't let it cool.
3. Blend the egg yolks, 2 tbsp lemon juice, Dijon, cayenne, and 1/4 tsp salt for 20 seconds until pale.
4. With the blender running, stream in the hot butter in a thin, steady drizzle; in about a minute it will thicken into a glossy, pourable hollandaise. Taste and adjust with more lemon or salt.
5. Platter the asparagus, pour a ribbon of hollandaise down the middle, and finish with a little lemon zest. Serve the rest of the sauce warm alongside — it holds 30 minutes in the blender jar set in warm water.

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Avocado Boats With Creamy Dill Tuna Salad

American · 15 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 cans (5 oz each), drained canned tuna in oil
• 4, halved and pitted avocado
• 3/4 cup mayonnaise
• 4, hard-boiled and chopped eggs
• 3 stalks, finely diced celery
• 1/4 cup, chopped fresh dill
• 1/4 cup, minced red onion
• 1, juiced lemon
• 1 tbsp dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Flake the drained tuna into a bowl with a fork, breaking up any large chunks but stopping short of a paste.
2. Fold in the mayonnaise, chopped eggs, celery, dill, red onion, dijon, half the lemon juice, salt and pepper until it holds together in a spoon.
3. Scoop out a little extra flesh from each avocado half to widen the hollow, chop it and stir it into the tuna. Brush the cut faces with the rest of the lemon juice so they do not brown.
4. Mound the tuna salad into the avocado halves, pressing it down so it fills the cavity and heaps above the rim, and top with a last pinch of dill and cracked pepper. Serve two halves per person.

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Avocado, Bacon And Egg Breakfast Bowls With Sharp Cheddar

American · 25 min · pork · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 12 slices thick-cut bacon
• 12 eggs
• 2, diced avocado
• 4 oz, shredded sharp cheddar
• 3 tbsp unsalted butter
• 1 cup, halved cherry tomatoes
• 4, sliced scallions
• 1, juiced lime
• for serving hot sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Lay the bacon on a foil-lined sheet pan and bake at 400F for 15 to 18 minutes, until it is uniformly crisp and the fat has turned clear. Drain it on paper towels.
2. Whisk the eggs with the salt and pepper. Melt the butter in a nonstick skillet over medium-low, add the eggs, and push them slowly around the pan for 4 minutes until they form soft folds and are still slightly wet.
3. Toss the diced avocado with the lime juice and a pinch of salt so it holds its color.
4. Divide the eggs among four bowls, top with the cheddar while they are hot enough to melt it, then add the avocado and tomatoes.
5. Break three slices of bacon over each bowl, scatter the scallions and pass the hot sauce.

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BBQ Chicken Quesadillas

Bbq · 25 min · chicken · high-protein

Ingredients & steps ↓

• 2 cups cooked shredded chicken
• 1/2 cup barbecue sauce
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 red onion
• 1/4 cup fresh cilantro
• 2 tbsp butter

1. Toss the shredded chicken with barbecue sauce until evenly coated.
2. Layer half of each tortilla with cheese, saucy chicken, thin-sliced red onion, and cilantro, then fold over.
3. Melt butter in a skillet over medium heat.
4. Cook each quesadilla until golden and crisp and the cheese melts, about 3 minutes per side.
5. Rest 2 minutes, then slice into wedges.

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BBQ Pulled Pork Sandwich

American · 25 min · pork · dairy-free, high-protein

Ingredients & steps ↓

• 3 cups cooked pulled pork
• 3/4 cup barbecue sauce
• 4 brioche hamburger buns
• 2 cups coleslaw mix
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1/4 tsp salt

1. Warm pulled pork with barbecue sauce in a saucepan over medium heat, 8 minutes.
2. Whisk mayonnaise, vinegar, and salt, then toss with coleslaw mix.
3. Toast the buns cut-side down in a dry skillet until golden.
4. Pile saucy pork onto the bottom buns.
5. Top each with a mound of the slaw.
6. Close the sandwiches and serve right away.

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Baba Ganoush Mezze Plate

Middle-eastern · 45 min · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

• 2 large globe eggplants
• 1/4 cup tahini
• 1 garlic clove
• 1 lemon
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh parsley
• 2 tbsp pomegranate seeds
• to serve warm pita

1. Char the whole eggplants directly over a gas flame or under a broiler, turning, until collapsed and smoky, 20 minutes.
2. Cool, then scoop the flesh into a colander and drain 10 minutes.
3. Mash the flesh with a fork and stir in tahini, grated garlic, lemon juice, and salt.
4. Loosen with a little olive oil to a spreadable dip.
5. Spread on a plate and drizzle with more oil.
6. Top with parsley and pomegranate seeds; serve with warm pita.

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Backyard Bacon Cheeseburgers With Oven Fries

American · 40 min · beef · high-protein

Ingredients & steps ↓

• 1 3/4 lb 80/20 ground chuck
• 8 slices thick-cut bacon
• 4 American or sharp cheddar slices
• 4 brioche hamburger buns
• 2 lb russet potatoes
• 3 tbsp vegetable oil
• 3 tbsp mayonnaise
• 2 tbsp ketchup
• 1/2 cup dill pickle chips
• 1 beefsteak tomato
• 4 leaves green leaf lettuce
• 1/2 red onion
• 1 tsp garlic powder
• 1 tsp black pepper

1. Heat the oven to 450F. Cut the potatoes into half-inch batons, toss with the oil, a teaspoon of salt, and the garlic powder, and spread them on a sheet pan with space between them.
2. Roast the fries 25 to 30 minutes, flipping once at the 15-minute mark, until the outsides are blistered brown and a fry snaps rather than bends.
3. Lay the bacon in a cold skillet and bring it up over medium heat, turning occasionally, 8 to 10 minutes, until the fat has rendered out and the strips are stiff. Drain on paper towels.
4. Divide the beef into four loose balls and flatten each into a patty wider than the bun with a shallow dimple pressed into the center. Do not knead or compact the meat; a tight patty cooks dense. Salt and pepper both faces right before cooking.
5. Get a grill or cast-iron skillet screaming hot. Cook the patties 3 to 4 minutes on the first side, until a dark crust forms and the edges look cooked a third of the way up. Flip once, lay a cheese slice on each, and give them 2 to 3 minutes more for medium.
6. Toast the cut sides of the buns on the grill or in the bacon fat until golden, about 45 seconds.
7. Stir the mayonnaise and ketchup together and spread it on both bun halves. Build each burger with lettuce, the patty, two slices of bacon, tomato, onion, and pickles.
8. Rest the burgers 2 minutes so the juices settle, then serve with the hot fries.

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Bacon And Cheddar Egg Salad Lettuce Cups

American · 25 min · pork · gluten-free, keto, low-carb

Ingredients & steps ↓

• 10, hard-boiled and chopped eggs
• 8 slices thick-cut bacon
• 4 oz, diced small sharp cheddar
• 3/4 cup mayonnaise
• 3 stalks, finely diced celery
• 4, thinly sliced scallions
• 2 heads, leaves separated butter lettuce
• 1 tbsp dijon mustard
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika

1. Cook the bacon over medium heat for 9 minutes, until it is crisp all the way to the center, then drain and crumble it.
2. Chop the hard-boiled eggs coarsely, leaving some pieces of white large enough to see, and put them in a bowl.
3. Fold in the mayonnaise, dijon, celery, scallions, cheddar, salt and pepper, then add the bacon last so it stays crunchy.
4. Separate the lettuce into cup-shaped leaves and rinse and dry them thoroughly, because a wet leaf turns the salad watery.
5. Spoon the egg salad into the leaves, dust with smoked paprika and serve three or four cups per person.

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Bacon Cheeseburger Pasta Skillet With Sharp Cheddar

American · 20 min · beef · high-protein

Ingredients & steps ↓

• 1 1/2 lb lean ground beef
• 12 oz dry elbow or shell pasta
• 6 slices, crumbled cooked bacon slices
• 2 cups sharp cheddar, shredded
• 1 cup whole milk
• 1 cup tomato sauce
• 1, diced yellow onion
• 1/3 cup dill pickle chips, chopped
• 2 1/2 tbsp ketchup
• 1 1/2 tbsp yellow mustard
• 1 tsp each smoked paprika and black pepper

1. Start the pasta in well-salted boiling water and cook it 1 minute shy of the box time, about 8 minutes, then drain.
2. While it boils, brown the beef with the onion in a wide skillet over medium-high for 7 minutes, pressing it flat and letting it sit so it takes on colour rather than grey steam.
3. Pour in the tomato sauce, milk, ketchup, mustard and paprika, scrape the browned bits off the bottom, and simmer 3 minutes until it thickens slightly.
4. Fold in the drained pasta and the cheddar off the heat, stirring until the cheese pulls into strings, then scatter the bacon and chopped pickle over the top.

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Bacon Cream Chicken Thighs With Wilted Spinach

American · 35 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb (about 8) boneless skinless chicken thighs
• 6 slices, chopped thick-cut bacon
• 3/4 cup heavy cream
• 1/2 cup grated parmesan
• 10 oz baby spinach
• 4 cloves, minced garlic
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika

1. Cook the chopped bacon in a large skillet over medium heat for 8 minutes, until the fat has rendered and the pieces are crisp. Lift the bacon out with a slotted spoon and leave the fat behind.
2. Season the thighs with salt, pepper and smoked paprika. Lay them smooth-side down in the bacon fat and sear 6 minutes without moving, until they release cleanly and are deep golden, then flip and cook 5 minutes more.
3. Push the chicken to one side, add the garlic to the bare pan and stir for 30 seconds, just until it smells sweet rather than raw. Pour in the cream, scrape the browned bits off the bottom, and simmer 3 minutes until it coats a spoon.
4. Stir in the parmesan, then add the spinach by the handful, folding each one in until it collapses, about 2 minutes total. Return the bacon, spoon the sauce over the thighs and serve straight from the skillet.

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Bacon Egg and Cheese on a Kaiser Roll

American · 20 min · pork

Ingredients & steps ↓

• 4 kaiser rolls
• 8 slices thick-cut bacon
• 6 large eggs
• 4 slices American cheese
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp hot sauce

1. Lay the bacon in a cold 12-inch skillet, set over medium, and cook 8 to 10 minutes until crisp. Drain and pour off all but 1 tbsp of the fat.
2. Split the rolls, butter the cut sides and toast them face-down in the same pan 2 minutes until gold. Set aside.
3. Whisk the eggs with the salt and pepper. Melt the remaining butter over medium-low and add the eggs.
4. Push the eggs from the edges to the middle with a spatula for 3 to 4 minutes until they are softly set with no runny liquid anywhere in the pan.
5. Divide the eggs into 4 folded squares in the pan, lay a slice of cheese on each and cover for 30 seconds to melt.
6. Build each roll with bacon, the egg-and-cheese square and a shake of hot sauce, and wrap in paper for 1 minute so it steams together the way a deli one does.

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Bacon Potato Breakfast Tacos

Tex-mex · 20 min · pork

Ingredients & steps ↓

• 6 slices Thick-cut bacon
• 6 Large eggs
• 1 large, diced small Russet potato
• 8 Flour tortillas (taco size)
• 3/4 cup Shredded cheddar cheese
• 2, sliced Green onion
• 1/2 tsp Kosher salt

1. Cook bacon in a cold skillet over medium heat until crisp, about 8 minutes. Drain on paper towels and reserve 2 tbsp of the fat in the pan.
2. Add the diced potato to the bacon fat and cook over medium-high until browned and tender, about 8 minutes.
3. Beat eggs with salt, pour over the potatoes, and gently scramble until just set, about 2 minutes.
4. Crumble the bacon and fold it back in with the green onion.
5. Warm the tortillas in a dry skillet for 15 seconds per side.
6. Fill each tortilla with the egg mixture and top with cheese.

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Bacon Ranch Chicken And Rice Bake

American · 60 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1 3/4 lb boneless skinless chicken thighs
• 1 3/4 cups long-grain white rice
• 3 cups chicken broth
• 6 slices thick-cut bacon
• 1 3/4 cups shredded sharp cheddar
• 1/3 cup ranch dressing
• 1/2 lb broccoli florets
• 1 small yellow onion
• 1 tsp each garlic powder and black pepper

1. Heat the oven to 375°F. Cook the bacon in a large ovenproof skillet over medium until crisp, then drain on paper towels and crumble.
2. Brown the seasoned chicken thighs in the bacon fat, about 3 minutes per side, until the surface is golden; move them to a plate.
3. Soften the onion in the same fat for 3 minutes, then stir in the rice and toast until the grains turn chalky white, 2 minutes.
4. Pour in the broth and ranch dressing, scrape the pan clean, and bring to a full simmer.
5. Nestle the chicken back on top, cover tightly with foil, and bake 30 minutes.
6. Uncover, scatter the broccoli over the rice, and bake 10 minutes more until the rice is tender and the liquid is absorbed.
7. Top with the cheddar and bacon and return to the oven until the cheese melts, about 5 minutes; the chicken should read 175°F.
8. Let it stand 5 minutes, then fluff the rice at the edges before serving.

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Bacon, Egg And Cheddar Breakfast Sandwiches On English Muffins

American · 20 min · pork · high-protein

Ingredients & steps ↓

• 4 English muffins
• 8 large eggs
• 12 slices bacon
• 4 oz, sliced sharp cheddar
• 3 tbsp butter
• 8 oz frozen shredded hash browns
• 1 tbsp canola oil
• 1 tsp each salt and black pepper

1. Lay the bacon in a cold skillet and cook over medium 8 to 10 minutes, turning once, until the strips are stiff and the fat has rendered clear; drain on a rack.
2. Fry the hash browns in the canola oil over medium-high, pressing into a flat cake, 4 minutes per side, until the crust is brown and lifts in one sheet.
3. Split and toast the English muffins, then butter the cut faces while they are still hot.
4. Wipe the bacon pan, melt the remaining butter, and crack the eggs in; season and cook over medium 3 minutes for set whites and a still-runny yolk, or flip and go 1 minute more for firm.
5. Lay cheddar over the eggs in the last 30 seconds and cover the pan so it melts without overcooking the yolk.
6. Stack two eggs, three bacon slices, and the melted cheddar on each muffin bottom.
7. Cap with the muffin tops and serve with the hash browns cut into wedges.

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Bacon, Lettuce And Tomato Sandwiches With Chipotle Mayo

American · 25 min · pork · dairy-free

Ingredients & steps ↓

• 12 slices thick-cut bacon
• 8 slices white sandwich bread
• 1/2 cup mayonnaise
• 4 large leaves iceberg lettuce
• 2 large ripe tomatoes
• 2 tsp total chipotle chili powder, salt and pepper

1. Lay the bacon on a foil-lined sheet pan and bake at 400F for 15 minutes until the strips are rigid and the fat has rendered clear.
2. Stir the mayonnaise with the chipotle powder and a pinch of salt.
3. Toast the bread until it is dry and crisp all the way to the center, so it will not go soggy under the tomato.
4. Slice the tomatoes thick, lay them on a plate, and salt them; let them sit 2 minutes and pour off the water they release.
5. Spread every slice of toast edge to edge with the chipotle mayo.
6. Build with lettuce against the bottom slice, then tomato, then a criss-cross of bacon, and cut on the diagonal.

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Bacon-Weave Smoked Pork Fatty

Bbq · 195 min · pork · keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb bulk breakfast sausage
• 1 lb thick-cut bacon
• 6 oz cream cheese
• 1.5 cups sharp cheddar, grated
• 2 jalapeños
• 4 scallions
• 2 tbsp barbecue rub
• 1/2 cup barbecue sauce
• 1 tsp black pepper
• 1 tsp smoked paprika

1. Weave 10-12 slices of bacon into a tight 10-inch square on parchment and chill it 15 minutes so it holds together when you lift it.
2. Press the sausage into an even 1/2-inch rectangle the same size on a second sheet of parchment.
3. Spread the softened cream cheese to within an inch of the edges, then scatter the cheddar, diced jalapeños and sliced scallions over.
4. Using the parchment to lift, roll the sausage into a tight log and pinch the seam and both ends firmly shut so the filling cannot escape.
5. Set the log on the bacon weave, roll it up, and dust all over with the rub, pepper and paprika.
6. Smoke seam side down at 250°F over apple for about 2 hours 15 minutes, until the center reads 160°F and the bacon has rendered.
7. Brush with the barbecue sauce, smoke 15 minutes more, rest 10 minutes and slice 3/4 inch thick.

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Bacon-Wrapped Dates with Goat Cheese

American · 50 min · pork · gluten-free

Ingredients & steps ↓

• 24 Medjool dates
• 12 slices bacon (regular cut, not thick)
• 4 oz goat cheese
• 1 tbsp pure maple syrup
• 1 tsp smoked paprika

1. Heat the oven to 425F and set a wire rack over a foil-lined sheet pan — the rack lets the bacon crisp all the way around instead of boiling in its own fat.
2. Slit each date along one side and pull out the pit. Pipe or spoon about 1/2 tsp goat cheese into each and pinch closed.
3. Cut the bacon slices in half crosswise. Wrap each date snugly in a half slice, seam side down, and secure with a toothpick.
4. Line them up on the rack and dust with the smoked paprika and a few grinds of black pepper — the house move that makes these taste faintly of the smoker.
5. Bake 10 minutes, flip, brush lightly with the maple syrup, and bake 8-10 minutes more until the bacon is browned and crisp at the edges.
6. Rest 5 minutes before serving — the centers are molten sugar and will absolutely bite back.

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Bacon-Wrapped Filet Mignon with Horseradish Cream

American · 40 min · pork · keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each) filet mignon steaks, 1.5 inches thick
• 4 slices thin-cut bacon
• 1/2 cup sour cream
• 3 tbsp prepared horseradish, drained
• 1/2 lemon
• 2 tbsp chopped chives
• 2 tbsp unsalted butter
• 3 sprigs fresh thyme
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp neutral oil

1. Stir the sour cream, horseradish, chives, a pinch of salt and a squeeze of lemon juice together and refrigerate — it wants 20 minutes for the horseradish to bloom.
2. Par-cook the bacon in a dry skillet over medium for 3 minutes per side, until the fat has started to render but the slices are still flexible. Cold bacon wrapped raw never crisps in the time the steak takes.
3. Wrap one slice around the circumference of each filet and secure with a toothpick. Season the flat faces generously with salt and pepper.
4. Heat the oven to 400F. Get an oven-safe skillet very hot over high heat, add the oil, and sear the filets 2 minutes per flat side, then roll them on the bacon seam for 1 minute.
5. Add the butter and thyme, transfer the skillet to the oven and roast 5 to 8 minutes. Pull at 125F for medium-rare, 133F for medium, measured in the center — filet is thick and lean and goes from perfect to dry in about 4F.
6. Rest 8 minutes, remove the toothpicks, and serve with the horseradish cream on the side.

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Bacon-Wrapped Pork Tenderloin With Maple Mustard Glaze

American · 45 min · beef · gluten-free, high-protein

Ingredients & steps ↓

• 2 lb (2 tenderloins) pork tenderloins
• 8 slices thick-cut bacon
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1.75 lb baby yellow potatoes, halved
• 12 oz Brussels sprouts, halved
• 2 tbsp olive oil
• 3 tbsp salted butter
• 1 tbsp apple cider vinegar
• 3 cloves garlic, minced
• 2 tsp dried thyme
• 2 tsp each kosher salt and coarse black pepper

1. Heat oven to 425F and toss the potatoes and Brussels sprouts with the olive oil, thyme, salt, and pepper on a large sheet pan, cut sides down.
2. Pat the tenderloins dry, trim off the silverskin, and season them all over; dry meat is what lets the bacon crisp instead of steam.
3. Wrap four bacon slices around each tenderloin in overlapping spirals and tuck the ends underneath so they stay put.
4. Whisk the maple syrup, Dijon, vinegar, and garlic into a glaze.
5. Push the vegetables to the edges, lay the tenderloins down the middle of the pan, and roast 18 minutes.
6. Brush the pork generously with the glaze and roast 7 to 10 minutes more, until the bacon is browned and crisp and the pork reads 145F at the thickest point.
7. Rest the tenderloins on a board for 8 minutes so the juices redistribute, then toss the butter through the hot vegetables.
8. Slice into thick medallions, spoon over any glaze left on the pan, and serve with the potatoes and sprouts.

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Bacon-Wrapped Smoked Meatloaf

Bbq · 180 min · beef · low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb ground chuck
• 1/2 lb ground pork
• 12 slices thick-cut bacon
• 1 cup panko breadcrumbs
• 2 eggs
• 1/2 cup whole milk
• 1 yellow onion
• 4 cloves garlic
• 2 tbsp Worcestershire sauce
• 3/4 cup ketchup
• 3 tbsp dark brown sugar
• 1 tbsp cider vinegar
• 2 tbsp barbecue rub
• 1 tbsp yellow mustard

1. Sweat the finely diced onion and garlic in a skillet over medium heat for 7 minutes until soft, then cool completely — warm onion starts cooking the egg.
2. Soak the panko in the milk for 5 minutes, then mix in the eggs, Worcestershire, half the rub and the cooled onion.
3. Fold in both meats with your hands until only just combined; worked any further the loaf turns springy and tight.
4. Shape into a 9x5-inch loaf on a sheet of foil, weave the bacon over the top and tuck the ends underneath.
5. Dust with the remaining rub and smoke at 250°F over hickory for about 2 hours, to 145°F internal.
6. Whisk the ketchup, brown sugar, vinegar and mustard, brush it over the bacon and smoke 25-30 minutes more until the loaf reads 160°F and the glaze has set.
7. Rest 15 minutes before slicing 1 inch thick, or it will fall apart on the board.

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Baingan Bharta

Indian · 45 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 2 (about 1 3/4 lb) large eggplant
• 1 large yellow onion
• 2 roma tomato
• 1 green chili
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 3 tbsp neutral oil

1. Roast whole eggplants directly over a gas flame or under a broiler, turning, 12-15 minutes until skin blisters and flesh is soft.
2. Cool, peel off the charred skin and mash the smoky flesh.
3. Saute chopped onion in oil over medium heat 6 minutes, add ginger-garlic paste and green chili, cook 1 minute.
4. Add chopped tomato, cumin and coriander; cook 6 minutes until pulpy.
5. Stir in mashed eggplant, cook 6-8 minutes, finish with garam masala and salt.

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Baja Fish Tacos

Mexican · 35 min · fish · pescatarian

Ingredients & steps ↓

• 1.25 lb cod fillets
• 1 cup all-purpose flour
• 1 cup Mexican lager beer
• 8 corn tortillas
• 2 cups shredded green cabbage
• 1/3 cup mayonnaise
• 1/4 cup Mexican crema
• 2 lime
• 3 cups vegetable oil for frying

1. Whisk flour, beer, and a pinch of salt into a smooth batter and let rest 10 minutes.
2. Heat frying oil to 375 F in a deep pot.
3. Whisk mayonnaise, crema, and juice of one lime into a crema sauce.
4. Cut the cod into strips, dip in the batter, and fry in batches for 3 to 4 minutes until golden and crisp.
5. Drain the fish on a rack and season with salt.
6. Warm the tortillas, fill with fish and cabbage, drizzle with crema sauce, and serve with lime wedges.

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Bakaliaros with Skordalia

Greek · 45 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb cod fillets
• 1 cup all-purpose flour
• 3/4 cup sparkling water
• 2 russet potatoes
• 4 garlic cloves
• 1/2 cup olive oil
• 2 tbsp white wine vinegar
• 2 cups sunflower oil for frying

1. Boil the potatoes until tender, drain, and mash with garlic, vinegar, and olive oil into a smooth skordalia; season and set aside.
2. Whisk flour with sparkling water and a pinch of salt into a light batter.
3. Pat cod dry, cut into pieces, and dip in the batter.
4. Fry in 350F oil about 4-5 minutes until golden and crisp, working in batches.
5. Drain on a rack and serve hot with the garlic skordalia.

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Baked Barbecue Chicken Wings With Blue Cheese Dip And Celery

American · 55 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 2 1/2 lb chicken wings, split
• 1 cup barbecue sauce
• 1/2 cup blue cheese dressing
• 1/2 cup crumbled blue cheese
• 6 ribs, cut in sticks celery
• 3, cut in sticks carrots
• 1 1/2 tbsp canola oil
• 1 tbsp total baking powder, salt, pepper and garlic powder

1. Pat the wings bone dry, then toss with the oil, a teaspoon of baking powder, salt, pepper and garlic powder; the baking powder is what crisps the skin.
2. Arrange skin side up on a wire rack over a sheet pan with space between each piece so they roast rather than steam.
3. Bake at 425F for 40 minutes, rotating the pan once, until the skin is taut, blistered and audibly crisp when tapped.
4. Toss the hot wings with half the barbecue sauce, return to the rack, and bake 5 minutes more until the glaze is tacky and set rather than wet.
5. Stir the crumbled blue cheese into the dressing for a chunky dip.
6. Pile the wings on a platter with the remaining sauce, the dip and the cold celery and carrot sticks.

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Baked Bean And Cheddar Stuffed Sweet Potatoes

American · 55 min · beans · vegetarian, gluten-free, high-protein

Ingredients & steps ↓

• 4 (about 3 lb) large sweet potatoes
• two 15 oz cans baked beans
• 2 1/2 cups sharp cheddar, shredded
• 4 tbsp unsalted butter
• 1/2 cup sour cream
• 4, sliced scallions
• 1 1/2 tbsp olive oil
• 1 tbsp total smoked paprika, salt and black pepper

1. Prick the sweet potatoes all over, rub with the oil and salt, and bake at 425F for 45 minutes until the skins wrinkle and syrup leaks onto the pan.
2. Warm the baked beans in a saucepan for 8 minutes until they bubble slowly and thicken at the edges; stir in the smoked paprika.
3. Split each potato lengthwise and mash the flesh in place with the butter and a pinch of salt.
4. Spoon the hot beans into each potato and blanket with the cheddar.
5. Return to the oven for 5 minutes until the cheese is fully melted and glossy.
6. Finish with sour cream, scallions and plenty of black pepper.

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Baked Brie with Cranberries and Walnuts

American · 35 min · vegetarian, low-carb

Ingredients & steps ↓

• 1 (13 to 16 oz) brie wheel
• 1 1/2 cups fresh cranberries
• 1/4 cup, plus more for drizzling honey
• 1 (zest and 2 tbsp juice) orange
• 1 tsp minced, plus 1 sprig fresh rosemary
• 1/2 cup walnuts, roughly chopped
• 1, sliced baguette

1. Heat the oven to 350F. Toast the walnuts on a small sheet pan 6 to 8 minutes, until fragrant, and set aside.
2. Simmer the cranberries, honey, orange juice, and 2 tablespoons water in a small saucepan over medium 8 to 10 minutes, until the berries burst and it turns jammy.
3. Off the heat, stir the minced rosemary and orange zest into the cranberries — the rosemary-orange jam that makes this more than cheese with fruit on it.
4. Score the top of the brie in a shallow crosshatch (leave the rind on — it's the bowl) and set it in a small ovenproof skillet or baking dish.
5. Bake 12 to 15 minutes, until the center feels molten when you press it. Slide the baguette slices onto the oven rack for the last 5 minutes to warm and crisp.
6. Spoon the warm cranberry jam over the brie, scatter on the toasted walnuts, add a final drizzle of honey and the rosemary sprig, and serve immediately with the warm baguette. It waits for no one.

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Baked Cauliflower Gratin With Three Cheeses And Cream

American · 45 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 2 large heads, cut into florets cauliflower
• 1 1/2 cups heavy cream
• 8 oz, shredded sharp cheddar
• 4 oz cream cheese
• 3/4 cup grated parmesan
• 4 tbsp unsalted butter
• 3 cloves, minced garlic
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg

1. Heat the oven to 400F. Steam the cauliflower florets 6 minutes, until a knife tip goes in with slight resistance, then drain them well and spread them out to dry for a minute so the sauce does not go watery.
2. Melt the butter in a saucepan over medium, cook the garlic 30 seconds, then add the cream, cream cheese and nutmeg. Whisk 3 minutes until the cream cheese has fully melted and the sauce thickly coats a spoon.
3. Off the heat, stir in two-thirds of the cheddar and half the parmesan until smooth, then season with the salt and pepper.
4. Fold the cauliflower into the sauce, scrape it all into a buttered baking dish, and cover with the remaining cheddar and parmesan.
5. Bake 25 minutes, until the top is browned in patches and the sauce bubbles up around the edges. Rest 5 minutes before serving so it sets enough to spoon.

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Baked Chicken Tetrazzini With Mushrooms And Peas

American · 55 min · chicken · high-protein

Ingredients & steps ↓

• 1.25 lb boneless skinless chicken breasts
• 10 oz spaghetti
• 4 tbsp salted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 3/4 cup heavy cream
• 8 oz cremini mushrooms, sliced
• 1/2 medium yellow onion, diced
• 1 cup frozen peas
• 3/4 cup grated parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp each kosher salt and black pepper

1. Heat oven to 375F and bring a large pot of salted water to a boil.
2. Boil the spaghetti two minutes shy of the package time so it still has a firm center, then drain and reserve.
3. Meanwhile, melt the butter in a deep skillet over medium-high and cook the mushrooms and onion 8 minutes, undisturbed at first, until the mushrooms release their liquid and it cooks away to a browned pan.
4. Sprinkle in the flour and stir one minute, then whisk in the broth and cream and simmer 4 minutes until the sauce thickens enough to leave a clear trail behind the spoon.
5. Add the diced raw chicken and cook 6 to 8 minutes, stirring, until no pink remains at the center of a cut piece.
6. Off the heat, fold in the drained pasta, peas, half the parmesan, garlic powder, salt, and pepper, then scrape it all into a buttered 9x13 dish.
7. Scatter the remaining parmesan and the panko over the top and bake 20 to 25 minutes until the edges bubble and the crumbs are golden brown.
8. Let it stand 5 minutes so the sauce clings to the noodles when you serve it.

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Baked Chicken Thighs with Roasted Vegetables

· 30 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 bone-in, skin-on chicken thighs
• 2 bell peppers
• 2 zucchini
• 2 tbsp olive oil
• 1 tsp each dried herbs (thyme, rosemary)
• to taste salt
• to taste black pepper

1. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and herbs.
2. Arrange the chicken on a baking sheet lined with parchment paper.
3. Toss the bell peppers and zucchini with 1 tbsp olive oil, salt, pepper, and herbs.
4. Spread vegetables around the chicken on the baking sheet.
5. Bake in the preheated oven for 20-25 minutes until chicken skin is crispy and internal temperature reaches 165°F.
6. Remove from oven and let rest 5 minutes before serving.

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Baked Cod with Tomatoes, Olives and Capers

Mediterranean · 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (5 oz each) cod fillets
• 2 cups, halved cherry tomatoes
• 1/2 cup, pitted Kalamata olives
• 2 tbsp capers
• 3, sliced garlic cloves
• 3 tbsp extra-virgin olive oil
• 1, juiced lemon
• 1 tsp fresh oregano

1. Preheat the oven to 400F.
2. Toss the tomatoes, olives, capers, garlic, oregano, and 2 tablespoons olive oil in a baking dish and roast for 10 minutes.
3. Pat the cod dry, season with salt, and nestle the fillets into the tomato mixture.
4. Drizzle the fish with the remaining oil and lemon juice.
5. Bake for 12 to 15 minutes until the cod flakes easily and reaches 145F.
6. Spoon the tomato-olive sauce over the fish to serve.

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Baked Egg Skillet With Tomatoes And Garlic Toast

American · 30 min · vegetarian, high-protein

Ingredients & steps ↓

• 3 tbsp olive oil
• 1 large yellow onion
• 2 red bell peppers
• 5 cloves garlic
• 28 oz can canned crushed tomatoes
• 2 tbsp tomato paste
• 8 large eggs
• 4 oz shredded mozzarella
• 8 slices sourdough bread
• 3 tbsp butter
• 4 oz baby spinach
• 2 tsp, 1 tsp, 1 tsp, 1 tsp smoked paprika, cumin, salt, black pepper

1. Cook the sliced onion and peppers in the olive oil over medium-high in a large oven-safe skillet, 8 minutes, until the edges brown and the peppers go floppy.
2. Add three-quarters of the minced garlic, the paprika, and the cumin and stir 45 seconds, until the pan smells toasted.
3. Stir in the tomato paste and cook 1 minute, until it darkens to brick red.
4. Pour in the tomatoes, season, and simmer 8 minutes, until the sauce thickens enough to hold a channel when you drag a spoon through it.
5. Wilt the spinach into the sauce, then make eight wells and crack an egg into each.
6. Scatter the mozzarella around the eggs and bake at 400F for 8 to 10 minutes, until the whites are opaque and set but the yolks still jiggle.
7. Butter the sourdough, rub the toasted faces with the raw garlic, and broil 2 minutes, until golden; serve for scooping.

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Baked Eggplant Parmesan with Basil

Italian · 75 min · vegetarian

Ingredients & steps ↓

• 2 large eggplant
• 28 oz canned crushed tomatoes
• 12 oz fresh mozzarella
• 3/4 cup parmesan
• 1.5 cups breadcrumbs
• 3 eggs
• 1/2 cup fresh basil
• 3 garlic cloves
• 1/4 cup olive oil

1. Slice eggplant into 1/2-inch rounds, salt, and rest 20 minutes to draw out moisture; pat dry.
2. Dip slices in beaten egg, then breadcrumbs mixed with parmesan.
3. Bake breaded slices at 425F on oiled sheets for 20 minutes, flipping once, until golden.
4. Simmer crushed tomatoes with garlic and olive oil for 10 minutes to make a quick sauce.
5. Layer eggplant, sauce, mozzarella, and basil in a baking dish; repeat.
6. Bake at 400F for 25 minutes until bubbling; rest 10 minutes before serving.

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Baked French Toast Casserole

American · 60 min · vegetarian

Ingredients & steps ↓

• 1 brioche loaf
• 8 eggs
• 2.5 cups whole milk
• 3/4 cup brown sugar
• 6 tbsp butter
• 2 tsp ground cinnamon
• 1 tbsp vanilla extract
• 1/2 cup maple syrup

1. Tear the brioche into large pieces and pack into a buttered baking dish.
2. Whisk the eggs, milk, half the sugar, the cinnamon and vanilla, and pour over.
3. Press down so every piece soaks, then rest 20 minutes or overnight in the fridge.
4. Dot with butter, scatter the remaining sugar over, and bake at 350°F for 45 minutes until puffed and set.
5. Serve with warm maple syrup.

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