Cookbook

Cajun Shrimp Boil

Cajun · 45 min · shrimp · gluten-free, high-protein

Ingredients & steps ↓

• 2 lb large shrimp, shell-on
• 1.5 lb baby red potatoes
• 4 ears corn on the cob
• 12 oz smoked sausage
• 0.5 cup crab boil seasoning
• 2 lemons
• 1 garlic head
• 4 tbsp butter

1. Fill a large stockpot with water, add crab boil seasoning, halved lemons, and garlic, and bring to a rolling boil.
2. Add potatoes and boil 10 minutes.
3. Add sliced sausage and corn and boil 8 minutes.
4. Add the shrimp and cook 3 minutes until pink, then turn off the heat and let steep 5 minutes.
5. Drain and pour onto a table lined with paper; drizzle with melted butter.

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Cajun Shrimp and Grits

Cajun · 25 min · shrimp · gluten-free, high-protein

Ingredients & steps ↓

• 0.75 lb medium shrimp, peeled
• 1 cup quick grits
• 0.75 cup sharp cheddar cheese
• 3 tbsp butter
• 3 slices bacon
• 3 green onions
• 1.5 tsp cajun seasoning
• 2 garlic cloves

1. Bring 4 cups water to a boil, whisk in quick grits, reduce heat, and simmer 5-7 minutes, stirring often, until thick and creamy.
2. Stir cheddar and 1 tbsp butter into the grits and keep warm.
3. Crisp chopped bacon in a skillet, then set aside, leaving the fat.
4. Toss shrimp with cajun seasoning and saute in the bacon fat with garlic 3-4 minutes until pink.
5. Spoon shrimp over grits, top with bacon and sliced green onions.

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Cajun-Grilled Lamb Chops with Mint Chimichurri

Cajun · 75 min · lamb · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 12 chops (about 4 lb) bone-in lamb loin chops
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 2 tsp dried thyme
• 2 tsp dried oregano
• 1/2 tsp crushed red pepper
• 1 tbsp light brown sugar
• 1 cup leaves fresh mint
• 1 cup leaves fresh parsley
• 3 garlic cloves
• 3 tbsp red wine vinegar
• 1/2 cup olive oil

1. Stir together the house Cajun brown-sugar blackening rub: smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, brown sugar, 2 tsp salt, and 1 tsp black pepper.
2. Pat the chops dry and press the rub onto every surface. Let them sit at room temperature 30 minutes — the sugar and salt need time to grip, and a cold chop grills unevenly.
3. While they sit, make the mint chimichurri: pulse the mint, parsley, garlic cloves, red wine vinegar, crushed red pepper, and 1/2 tsp salt in a food processor, then stream in the olive oil until it's a loose, spoonable sauce. Do not puree it smooth.
4. Heat a grill (or cast-iron pan) to high. Grill the chops 3-4 minutes per side, until deeply crusted and an instant-read thermometer at the center reads 130-135F for medium-rare.
5. Rest the chops 10 minutes under loose foil — pulling at 130-135F and resting is what lands them juicy at medium-rare.
6. Spoon the mint chimichurri generously over the chops and serve the rest at the table.

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Camarones a la Diabla

Mexican · 30 min · shrimp · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1.25 lb large shrimp, peeled and deveined
• 3 guajillo chiles
• 4 chiles de arbol
• 2 chipotle peppers in adobo
• 3 roma tomatoes
• 4 garlic cloves
• 1/2 white onion
• 2 tbsp olive oil
• 3 cups cooked white rice

1. Toast guajillo and arbol chiles for 30 seconds, then soak in hot water for 10 minutes.
2. Blend the drained chiles with chipotles, tomatoes, garlic, and onion until smooth.
3. Season the shrimp with salt and sear in olive oil over high heat for 1 minute per side, then remove.
4. Pour the chile sauce into the same pan and simmer for 6 to 7 minutes until thickened.
5. Return the shrimp to the sauce and cook for 2 minutes until just cooked through.
6. Serve over white rice.

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Camarones al Mojo de Ajo

Mexican · 25 min · shrimp · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb large shrimp, peeled and deveined
• 12 garlic cloves
• 4 tbsp butter
• 2 tbsp olive oil
• 2 lime
• 1/4 cup fresh parsley
• 1 guajillo chile
• 8 corn tortillas

1. Finely slice the garlic and cut the guajillo into thin rings.
2. Melt the butter with the olive oil over low heat and add the garlic and guajillo.
3. Cook gently for 5 to 6 minutes until the garlic is soft and pale gold, not browned.
4. Raise the heat to medium, add the shrimp, and cook for 4 to 5 minutes until pink and just firm.
5. Finish with lime juice, salt, and chopped parsley.
6. Serve with warm tortillas to soak up the garlic butter.

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Canh Chua Ca (Sweet and Sour Tamarind Fish Soup)

Vietnamese · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 1.25 lb catfish or basa fillet, chunked
• 3 tbsp tamarind paste
• 1 cup pineapple chunks
• 2 tomatoes, wedged
• 1 cup okra, sliced
• 1 cup bean sprouts
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1/2 cup rice paddy herb and sawtooth herb
• 1 tbsp garlic, fried

1. Bring 6 cups water to a boil and stir in tamarind paste, fish sauce, and sugar.
2. Add pineapple and tomatoes and simmer 5 minutes.
3. Add the fish chunks and simmer gently 6-8 minutes until just cooked through.
4. Add okra and bean sprouts and cook 2 more minutes.
5. Taste and balance the sweet-sour with a little more sugar or tamarind.
6. Stir in the herbs, top with fried garlic, and serve with rice.

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Cantonese Char Siu

Chinese · 310 min · pork · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 2 lb pork shoulder, cut into strips
• 3 tbsp hoisin sauce
• 3 tbsp honey
• 2 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 4 cloves, grated garlic
• 1 tbsp red fermented bean curd
• 2 tbsp sugar

1. Whisk all ingredients except half the honey into a marinade and coat the pork strips.
2. Marinate covered in the fridge for at least 4 hours or overnight, reserving the leftover marinade.
3. Roast on a rack at 425F for 20 minutes, then flip.
4. Simmer the reserved marinade with the remaining honey into a glaze.
5. Brush the pork with glaze and roast 15 to 20 minutes more until caramelized at the edges and 145F inside.
6. Rest 10 minutes, then slice; portion and refrigerate or freeze for later meals.

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Cantonese Steamed Sea Bass

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

Ingredients & steps ↓

• 1 1/2 lb whole sea bass, cleaned
• 2 inches, julienned fresh ginger
• 5, julienned scallions
• 1 small bunch cilantro
• 3 tbsp light soy sauce
• 1 tsp sugar
• 3 tbsp neutral oil
• 1 tbsp Shaoxing wine

1. Score the fish on both sides and lay half the ginger and scallion whites underneath it on a heatproof plate.
2. Pour the Shaoxing wine over the fish and steam over rapidly boiling water for 10 to 12 minutes until the flesh flakes.
3. Pour off the accumulated liquid and discard the cooked aromatics.
4. Pile the fresh julienned ginger, scallion, and cilantro on top of the fish.
5. Warm the soy sauce with sugar and 2 tbsp water and pour around the fish.
6. Heat the oil until smoking and pour it over the aromatics to sizzle and release their fragrance.

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Cantonese Sweet and Sour Pork

Chinese · 40 min · pork · gluten-free, dairy-free

Ingredients & steps ↓

• 1 lb pork shoulder, cubed
• 1 green bell pepper, chunked
• 1 red bell pepper, chunked
• 1 cup pineapple chunks
• 1/2 cup cornstarch
• 1 egg
• 3 tbsp ketchup
• 3 tbsp rice vinegar
• 3 tbsp sugar
• 3 cups neutral oil for frying

1. Marinate pork cubes with a pinch of salt and the beaten egg, then dredge thoroughly in cornstarch.
2. Heat oil to 340F and fry the pork in batches for 4 minutes until pale golden, then drain.
3. Raise the oil to 375F and double-fry the pork 1 minute until deep golden and crisp; drain.
4. In a clean wok, simmer ketchup, vinegar, sugar, and 1/4 cup water until glossy, about 2 minutes.
5. Add peppers and pineapple and toss 1 minute to just heat through.
6. Add the fried pork and toss quickly to coat so it stays crisp.

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Cape Malay Chicken Curry

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

Ingredients & steps ↓

• 1.5 lb boneless chicken thighs
• 2 yellow onion
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 cinnamon stick
• 2 medium waxy potato
• 1 can canned diced tomatoes
• 1 tbsp apricot jam
• 2 bay leaves
• 3 tbsp vegetable oil

1. Soften sliced onions in oil over medium 8 minutes, then add curry powder, turmeric, cinnamon, and bay and bloom 2 minutes.
2. Add chunked chicken and stir to coat in the fragrant spices, 3 minutes.
3. Add tomatoes and 1 cup water, cover, and simmer 15 minutes.
4. Add cubed potatoes and cook 15 minutes more until tender.
5. Stir in apricot jam for the signature sweet edge and season with salt.
6. Serve with rice or roti and a spoon of sambal.

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Capirotada (Mexican Easter Bread Pudding)

Mexican · 95 min · vegetarian

Ingredients & steps ↓

• 1 lb bolillo rolls or French bread, day-old
• 1 1/2 cups packed dark brown sugar
• 2 cinnamon sticks
• 4 whole cloves
• 1/2 tsp ancho chile powder
• 1 orange
• 3/4 cup raisins
• 3/4 cup roasted salted peanuts
• 1 tsp vanilla extract
• 8 oz Monterey Jack cheese, shredded
• 4 tbsp unsalted butter

1. Heat the oven to 350F. Cut the bread into thick slices, brush with the melted butter, and toast on a sheet pan about 10 minutes until golden and dry — this is what keeps the pudding layered instead of mushy.
2. Meanwhile, simmer the syrup: brown sugar, 3 cups water, cinnamon sticks, cloves, wide strips of zest from the orange, the ancho chile powder, and a pinch of salt. Simmer 15 minutes until it coats a spoon, then pull it off the heat, stir in the vanilla, and fish out the cinnamon, cloves, and zest.
3. The ancho is the house move — you won't taste chile, just a warm depth under the piloncillo-style syrup.
4. Butter a 9x13 baking dish. Layer half the toasted bread, half the raisins, half the peanuts, and half the cheese. Repeat with the rest, ending with cheese.
5. Ladle the warm syrup slowly and evenly over everything, letting the bread drink it in.
6. Cover with foil and bake 30 minutes, then uncover and bake 15 more, until the cheese is melted and bubbling at the edges and the syrup is mostly absorbed.
7. Rest 15 minutes before serving warm — the layers set as it cools.

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Cappuccino Overnight Oats with Cocoa

American · 370 min · vegetarian, gluten-free

Ingredients & steps ↓

• 1 cup rolled oats
• 1 cup milk
• 1/2 cup plain yogurt
• 1/4 cup brewed espresso
• 1 tbsp cocoa powder
• 2 tbsp maple syrup
• 1 tbsp chia seeds

1. Whisk milk, yogurt, cooled espresso, cocoa powder, and maple syrup in a bowl or jar.
2. Stir in the rolled oats and chia seeds until fully combined.
3. Cover and refrigerate at least 6 hours, overnight for the best texture.
4. Stir, add a splash of milk to loosen, and serve cold.

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Caprese Salad with Fresh Basil

Italian · 15 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 1 lb fresh mozzarella
• 4 ripe tomatoes
• 1 cup fresh basil
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• to taste flaky sea salt

1. Slice tomatoes and mozzarella into even 1/4-inch rounds.
2. Alternate and overlap tomato and mozzarella slices on a platter.
3. Tuck whole basil leaves between the slices.
4. Drizzle with olive oil and balsamic, then finish with flaky salt and pepper.

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Caribbean Coconut Curry Shrimp

Caribbean · 30 min · shrimp · pescatarian, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 medium yellow onion
• 4 garlic cloves
• 1 bell pepper
• 1/2 Scotch bonnet pepper
• 1 tsp fresh thyme
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 1 tsp salt

1. Season shrimp with 1 tbsp curry powder, salt, and lime juice; set aside 10 minutes.
2. Heat oil in a skillet over medium and saute diced onion, garlic, bell pepper, and thyme 4 minutes.
3. Add remaining curry powder and bloom 1 minute.
4. Pour in coconut milk and minced Scotch bonnet; simmer 6 minutes to thicken.
5. Add the shrimp and cook 4-5 minutes until pink and opaque.
6. Serve over rice or with roti.

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Caribbean Fried Plantain with Eggs

Caribbean · 18 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

• 2 ripe plantains
• 4 eggs
• 2 stalks scallions
• 1 Roma tomato
• 3 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Peel plantains and slice diagonally into 1/2-inch pieces.
2. Heat 2 tbsp oil in a skillet over medium heat and fry plantain slices 2-3 minutes per side until golden; drain on paper towels.
3. Whisk eggs with salt and pepper.
4. In the same pan add remaining oil and saute sliced scallions and diced tomato 2 minutes.
5. Pour in the eggs and softly scramble 2-3 minutes until just set.
6. Serve the eggs alongside the fried plantains.

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Caribbean Plantain and Black Bean Bowl

Caribbean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 ripe plantains
• 1 can (15 oz) canned black beans, drained
• 1.5 cups long-grain white rice
• 1 medium yellow onion
• 3 garlic cloves
• 1 tsp ground cumin
• 1 bell pepper
• 2 tbsp lime juice
• 3 tbsp fresh cilantro
• 3 tbsp vegetable oil
• 1.5 tsp salt

1. Cook rice with a pinch of salt per package directions and keep warm.
2. Fry sliced plantains in 2 tbsp oil over medium heat 2-3 minutes per side until golden; drain.
3. Saute diced onion, garlic, and bell pepper in remaining oil 4 minutes.
4. Add black beans, cumin, salt, and 1/2 cup water; simmer 10 minutes.
5. Stir lime juice and cilantro into the beans.
6. Build bowls with rice, black beans, and fried plantain.

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Carne Adovada in New Mexico Red Chile

Tex-mex · 225 min · pork · dairy-free, high-protein

Ingredients & steps ↓

• 3.5 lb pork shoulder, cut in 1.5-inch cubes
• 12 dried New Mexico red chiles, stemmed and seeded
• 8 garlic cloves
• 1 yellow onion
• 1 tbsp Mexican oregano
• 2 tsp ground cumin
• 1 tbsp honey
• 2 tbsp cider vinegar
• 3 cups chicken stock
• 2 tbsp neutral oil
• 8 flour tortillas

1. Toast the chiles in a dry pan over medium heat 30 to 40 seconds a side until pliable and fragrant, then cover with boiling stock and soak 20 minutes.
2. Blend the chiles and their soaking stock with the garlic, quartered onion, oregano, cumin, honey, vinegar and 2 tsp salt until absolutely smooth, then push it through a sieve — the skins are what make a gritty adovada.
3. Toss the pork cubes in the sauce in a Dutch oven and marinate at least 30 minutes, or overnight in the fridge for the version worth waiting for.
4. Heat the oven to 325F. Add the oil, bring the pot to a simmer on the stove, then cover and braise 2 hours 30 minutes.
5. Uncover and cook 20 minutes more until the pork is fork-tender at about 200F internal and the sauce has reduced to a brick-red glaze that coats each cube.
6. Taste for salt and vinegar, then serve with warm flour tortillas, or shredded into burritos and over eggs through the week.

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Carne Asada Tacos

Mexican · 45 min · dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb skirt steak
• 1 orange
• 3 lime
• 4 garlic cloves
• 1/2 cup fresh cilantro
• 1 white onion
• 12 corn tortillas
• 1 tsp ground cumin
• 2 tbsp vegetable oil

1. Whisk orange juice, juice of 2 limes, minced garlic, cumin, oil, and salt into a marinade.
2. Marinate the skirt steak for at least 20 minutes.
3. Heat a grill or cast-iron pan until very hot.
4. Sear the steak for 3 to 4 minutes per side for medium, then rest 5 minutes.
5. Slice thinly against the grain and chop into bite-size pieces.
6. Warm the tortillas and fill with steak, finely diced onion, cilantro, and lime wedges.

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Carne Asada Torta with Avocado and Refried Beans

Mexican · 70 min · beans · high-protein

Ingredients & steps ↓

• 1.5 lb skirt steak
• 4 telera or bolillo rolls
• 1.5 cups refried beans
• 2 avocados
• 1/2 cup orange juice
• 3 limes
• 4 garlic cloves
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 4 oz queso fresco
• 1/2 cup pickled jalapenos
• 1 white onion
• 1/2 bunch cilantro
• 1/4 cup mayonnaise
• 2 tsp kosher salt

1. Blend the orange juice, the juice of 2 limes, garlic, cumin, oregano and 1 tsp salt. Pour over the skirt steak and marinate 30 minutes at room temperature — no longer, or the citrus starts cooking the surface. Use the wait to prep the toppings.
2. Warm the refried beans in a small pan with a splash of water until spreadable, and season.
3. Heat a grill or cast-iron griddle as hot as it will go, around 500F. Wipe the steak dry and grill 2 to 3 minutes per side — skirt is thin and wants to be fast. Pull at 130F for medium-rare.
4. Rest 8 minutes, then slice against the grain into short ribbons. Skirt has a very coarse grain and slicing with it produces rope.
5. Split the rolls and toast the cut faces on the griddle until crisp, about 90 seconds.
6. Spread beans on the bottom half and mayonnaise on the top. Layer steak, sliced avocado, queso fresco, pickled jalapenos, thin white onion and cilantro. Squeeze over the last lime, press the sandwich closed for a minute, and cut in half.

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Carnitas Burrito Bowl with Cilantro Rice

Tex-mex · 170 min · pork · gluten-free, high-protein

Ingredients & steps ↓

• 3 lb pork shoulder, cut in 2-inch cubes
• 1 orange
• 3 lime
• 1 white onion
• 5 garlic cloves
• 2 bay leaves
• 2 tsp ground cumin
• 2 tsp Mexican oregano
• 2 cups long-grain white rice
• 1 bunch cilantro
• two 15 oz cans black beans, drained
• 1 head romaine lettuce
• 2 cups pico de gallo
• 4 oz cotija cheese

1. Put the pork in a Dutch oven with the quartered onion, smashed garlic, bay, cumin, oregano, 2 tsp salt, the juice and spent halves of the orange, and water to come halfway up. Bring to a simmer.
2. Cover and braise at 300F for 2 hours 15 minutes, until a fork twists in the meat with no resistance — about 200F internal, well past the 145F safe point, because carnitas is about collagen rather than doneness.
3. Lift the pork out, discard the aromatics, and boil the remaining liquid down to a few spoonfuls of fat and juice.
4. Shred the pork into large pieces, return it to the pot, and crisp under the broiler 8 to 10 minutes, tossing once halfway, until the edges are lacquered and brown. Squeeze over one lime.
5. Meanwhile rinse the rice, cook it with 3 cups water and 1 tsp salt, covered, 18 minutes, rest 10 off the heat, then fork through chopped cilantro and the juice of the second lime.
6. Warm the beans with a pinch of cumin. Build bowls with rice, beans, carnitas, shredded romaine, pico and cotija, and a wedge of the last lime.
7. For the week, pack rice, beans and pork in containers and keep the lettuce and pico separate until serving.

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Carolina Pulled Pork Sandwich

Bbq · 20 min · pork · dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb cooked pulled pork
• 4 brioche hamburger buns
• 2 cups shredded green cabbage
• 1/4 cup mayonnaise
• 3 tbsp apple cider vinegar
• 1/2 cup barbecue sauce
• 1/2 cup dill pickle chips

1. Warm the pulled pork with the barbecue sauce in a skillet until heated through.
2. Toss the shredded cabbage with mayonnaise, apple cider vinegar, and a pinch of salt to make a quick slaw.
3. Toast the brioche buns until lightly golden.
4. Pile the saucy pork onto the bottom buns and top with slaw and pickle chips.
5. Cap with the top buns and serve immediately.

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Carolina Pulled Pork Shoulder

Bbq · 600 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 8 lb bone-in pork shoulder (Boston butt)
• 1/4 cup brown sugar
• 2 tbsp paprika
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 cup apple cider vinegar
• 1 tbsp crushed red pepper flakes
• 5 chunks hickory wood chunks

1. Mix brown sugar, paprika, salt, and black pepper into a rub and coat the pork shoulder on all sides.
2. Set the smoker to 225°F with hickory chunks and place the shoulder fat-side up. Smoke until the internal temperature reaches 165°F, about 6 hours.
3. Wrap in foil and continue smoking until the meat reaches 203°F and the bone pulls clean, about 3 to 4 more hours.
4. Whisk the apple cider vinegar with red pepper flakes and a pinch of salt to make an Eastern Carolina finishing sauce.
5. Rest the shoulder 45 minutes, then pull the meat apart with claws or forks, discarding large fat pockets.
6. Toss the pulled pork with the vinegar sauce to taste just before serving or storing.

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Carrot Cake with Cream Cheese Frosting

American · 150 min · vegetarian

Ingredients & steps ↓

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1 1/4 cups vegetable oil
• 4 large eggs
• 1 lb (about 3 cups grated) carrots
• 1 cup pecans
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1 tbsp, divided vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 12 oz, softened cream cheese
• 6 tbsp, softened unsalted butter
• 2 1/2 cups powdered sugar

1. Heat the oven to 350F. Toast the pecans on a sheet pan 8-10 minutes until fragrant, then cool and chop. Grease a 9x13 pan.
2. Whisk the flour, baking powder, baking soda, 1 tsp kosher salt, and our warm bakery spice — the cinnamon, ginger, cardamom, and nutmeg — in a bowl.
3. In a second bowl, whisk the oil, granulated sugar, brown sugar, eggs, and 2 tsp of the vanilla until smooth and glossy.
4. Stir the dry mix into the wet just until no flour streaks remain, then fold in the grated carrots and toasted pecans.
5. Scrape into the pan and bake 38-42 minutes until the center springs back and a tester comes out clean. Cool in the pan a full 60 minutes — frosting a warm cake is how frosting becomes soup.
6. Beat the cream cheese and butter until fluffy, then beat in the powdered sugar and remaining 1 tsp vanilla with a pinch of salt. Swoop it thickly over the cooled cake and cut into 16 squares.

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Carved Turkey Plate With Herb Stuffing Mashed Potatoes And Gravy

American · 75 min · turkey · high-protein

Ingredients & steps ↓

• 2 3/4 lb boneless turkey breast
• 8 slices white sandwich bread
• 8 oz herb stuffing mix
• 6 tbsp unsalted butter
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 3 stalks celery stalks, diced
• 1 large onion yellow onion, diced
• 2 3/4 lb russet potatoes
• 1/2 cup whole milk
• 1 tsp each dried sage, thyme, salt, black pepper

1. Heat the oven to 400F. Pat the turkey breast dry, rub it with 2 tablespoons of the butter, salt it heavily, and roast 45 to 55 minutes until the thickest part reads 160F. Tent it and rest 15 minutes — this is where the juice stays in.
2. Peel and quarter the potatoes and boil them in salted water 18 to 20 minutes until tender. Mash with 3 tablespoons butter and the warm milk, and taste for salt twice.
3. Melt the remaining butter in a skillet and sweat the celery and onion with the sage and thyme for 8 minutes, until soft and fragrant but not browned.
4. Toss the stuffing mix and the bread, torn into rough cubes, with the vegetables and enough hot broth to moisten without turning it to paste. Press into a buttered dish and bake 25 minutes until the top is crisp and the middle is set.
5. For the gravy, whisk the flour into the turkey roasting pan over medium heat, scraping the browned bits, then stream in the remaining broth and simmer 5 minutes until it coats a spoon.
6. Carve the breast into thick slices across the grain. Give each plate turkey, a scoop of stuffing, a pile of mash, and gravy over all three.

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Cashew Chicken Stir-Fry

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

Ingredients & steps ↓

• 1 lb boneless chicken thigh, diced
• 3/4 cup roasted cashews
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 3 cloves, minced garlic
• 2 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch
• 3 tbsp neutral oil

1. Toss the chicken with 1 tbsp soy sauce and the cornstarch and marinate 15 minutes.
2. Whisk oyster sauce, hoisin, remaining soy, and 3 tbsp water into a sauce.
3. Sear the chicken in 2 tbsp oil over high heat for 4 minutes until golden; remove.
4. Add remaining oil, garlic, bell pepper, and celery and stir-fry 2 minutes.
5. Return the chicken and pour in the sauce, tossing 2 minutes until glossy.
6. Fold in the cashews off the heat so they stay crunchy.

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Cassoulet

French · 280 min · beans · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb dried white beans
• 1 lb pork sausages
• 4 duck legs
• 1 lb cubed pork shoulder
• 1 diced yellow onion
• 1 (14 oz) can canned diced tomatoes
• 4 cups chicken stock
• 4 cloves garlic
• 1 cup breadcrumbs
• 5 sprigs fresh thyme

1. Soak the beans overnight (or quick-soak: boil 2 minutes and rest off heat 1 hour), then drain and simmer in fresh water for 45 minutes until just tender.
2. Brown the duck legs, sausages, and pork shoulder in batches in a Dutch oven, about 15 minutes, then set the meats aside.
3. Soften the onion and garlic, add the tomatoes, stock, thyme, and beans, and nestle the meats back in.
4. Cover and bake at 325F for about 90 minutes until the beans are creamy and the meat is tender.
5. Top with breadcrumbs and bake uncovered 30 minutes more, breaking the crust once, until golden.

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Cast-Iron Ribeye with Garlic Butter

American · 30 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb ribeye steaks
• 4 tbsp butter
• 4 garlic cloves
• 4 sprigs fresh thyme
• 2 tsp kosher salt
• 1 tsp coarse black pepper

1. Take the steaks out 30 minutes ahead and season generously on both sides.
2. Heat a cast-iron skillet until it just begins to smoke.
3. Sear the steaks 3 minutes per side without moving them.
4. Add the butter, smashed garlic and thyme, and baste continuously for 2 minutes.
5. Pull at 130°F for medium-rare and rest 8 minutes before slicing.

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Cathead Biscuits with Sorghum Butter

American · 35 min · vegetarian

Ingredients & steps ↓

• 3 cups self-rising soft-wheat flour
• 8 tbsp cold unsalted butter
• 1 1/4 cups buttermilk
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 4 tbsp softened unsalted butter
• 3 tbsp sorghum syrup
• 1/4 tsp flaky sea salt

1. Heat the oven to 450F with a 10-inch cast-iron skillet inside it.
2. Whisk the flour, baking powder and salt. Grate the cold butter into the bowl on the large holes of a box grater, toss to coat, and rub it in until the largest pieces are the size of peas.
3. Stir in the buttermilk with a fork until you have a shaggy, distinctly wet dough. Do not knead it and do not roll it out; these are dropped biscuits and handling makes them tough.
4. Take the hot skillet out, add 1 tbsp of the softened butter and swirl it round.
5. Scoop 6 fist-sized mounds of dough into the pan with sides touching, which is what makes them climb rather than spread. The size is the name.
6. Bake 18 to 20 minutes until the tops are deep gold and the sides have set firm.
7. Beat the remaining softened butter with the sorghum and flaky salt until fluffy, and serve it with the biscuits split hot.

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Cedar-Planked Salmon with Dill Butter

American · 60 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb salmon fillet, skin on
• 1 cedar grilling plank
• 4 tbsp, softened unsalted butter
• 3 tbsp chopped fresh dill
• 1 lemon
• 1 clove garlic
• 1 tbsp light brown sugar
• 1 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

1. Submerge the cedar plank in water for at least 30 minutes, an hour if you have it, weighted down with a can so it stays under — a dry plank catches fire instead of smouldering.
2. Mash the softened butter with the dill, the grated garlic and the zest of the lemon, and keep it cool.
3. Heat the grill to medium, around 375 to 400°F, with the lid down.
4. Pat the salmon dry, rub it with the olive oil and season with the brown sugar, salt and pepper.
5. Set the wet plank straight on the grate and close the lid for 3 to 4 minutes, until it crackles and gives off smoke, then flip it and lay the salmon skin-side down on the hot side.
6. Close the lid and cook 20 to 25 minutes, keeping a spray bottle of water nearby in case an edge of the plank flames, until the thickest part reads 145°F and the flesh flakes.
7. Slide the plank off the grill, dot the fillet with the dill butter, squeeze the lemon over it and let it sit 5 minutes before cutting into portions.

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Century Egg and Pork Congee

Chinese · 20 min · pork · dairy-free

Ingredients & steps ↓

• 2 cups cooked jasmine rice
• 5 oz ground pork
• 2 century eggs (preserved duck eggs)
• 1 inch, julienned fresh ginger
• 3, sliced scallions
• 5 cups low-sodium chicken stock
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1 tsp toasted sesame oil

1. Marinate ground pork with the soy sauce, half the ginger, and white pepper for 5 minutes.
2. Bring stock and cooked rice to a boil in a pot, then lower to a gentle simmer, stirring often so the rice breaks down into a smooth porridge, about 8 minutes.
3. Peel the century eggs and cut each into 6 wedges.
4. Drop small pinches of the marinated pork into the simmering congee and cook until no longer pink, 3 to 4 minutes.
5. Stir in the century egg wedges and remaining ginger and simmer 1 minute to warm through.
6. Finish with sesame oil and top each bowl with scallions.

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Cha Gio (Crispy Fried Pork Spring Rolls)

Vietnamese · 55 min · pork · dairy-free

Ingredients & steps ↓

• 12 oz ground pork
• 20 sheets spring roll wrappers
• 1/2 cup dried wood ear mushrooms, soaked
• 2 oz glass noodles, soaked and cut
• 1 carrot, grated
• 2 shallots, minced
• 1 egg
• 1 tbsp fish sauce
• 1/2 tsp black pepper
• 3 cups neutral oil for frying

1. Mix pork, chopped wood ear, glass noodles, carrot, shallots, egg, fish sauce, and pepper into a filling.
2. Place a spoon of filling on a wrapper, fold in sides, and roll tightly, sealing the edge with water.
3. Repeat until all rolls are formed, keeping them from touching.
4. Heat oil to 350F in a deep pot.
5. Fry rolls in batches 6-8 minutes, turning, until deep golden and crisp; drain on a rack.
6. Rest 2 minutes and serve with nuoc cham and lettuce and herbs for wrapping.

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Chana Masala

Indian · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 cans (15 oz each) canned chickpeas
• 1 large yellow onion
• 1 can (14 oz) canned crushed tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp amchur (dried mango powder)
• 1 tsp garam masala
• 2 tbsp neutral oil

1. Saute finely chopped onion in oil over medium heat 6-7 minutes until golden.
2. Add ginger-garlic paste and cook 1 minute, then stir in cumin and coriander for 30 seconds.
3. Add crushed tomatoes and cook 6-8 minutes until the oil separates and the masala thickens.
4. Add drained chickpeas with 3/4 cup water; simmer 10 minutes, lightly mashing some chickpeas to thicken.
5. Finish with amchur and garam masala, adjust salt and simmer 2 more minutes.

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Chana Masala (Chickpea Curry)

Indian · 30 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 tbsp vegetable oil
• 1 large yellow onion, finely diced
• 5 cloves garlic, minced
• 1 tbsp ginger, grated
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp turmeric
• 1.5 tsp garam masala
• 1 can (14 oz) crushed tomatoes
• 2 cans (15 oz each) chickpeas, drained
• 1 cup water
• 1/3 cup cilantro
• 1 lemon, juiced
• 1 tsp kosher salt
• 3 cups basmati rice, cooked

1. Heat oil in a wide skillet over medium-high. Cook onion 8 min until deeply golden — this is the flavor base.
2. Add garlic + ginger; cook 1 min. Add cumin, coriander, turmeric; toast 30 sec until fragrant.
3. Add tomatoes + salt; simmer 5 min. Add chickpeas + water; simmer 10 min, mashing some chickpeas to thicken.
4. Stir in garam masala + lemon juice. Top with cilantro; serve over rice.

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Chao Ga (Vietnamese Chicken Rice Congee)

Vietnamese · 20 min · chicken · gluten-free, dairy-free

Ingredients & steps ↓

• 1.5 cups cooked jasmine rice
• 4 cups chicken broth
• 8 oz cooked shredded chicken breast
• 1 tbsp fresh ginger, julienned
• 3 scallions, sliced
• 2 tbsp fried shallots
• 1 tbsp fish sauce
• 1/2 tsp white pepper
• 1/4 cup cilantro

1. Combine cooked rice, chicken broth, and julienned ginger in a pot and bring to a boil.
2. Simmer 12-15 minutes, stirring occasionally, until the rice breaks down into a loose porridge.
3. Stir in the shredded chicken and warm through for 2 minutes.
4. Season with fish sauce and white pepper.
5. Ladle into bowls and top with scallions, fried shallots, and cilantro.

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Charleston Shrimp over Stone-Ground Grits

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

Ingredients & steps ↓

• 1 cup stone-ground grits
• 2 cups whole milk
• 3 oz sharp white cheddar
• 1 1/2 lb large shrimp, peeled
• 4 slices thick-cut bacon
• 4 scallions
• 3 garlic cloves
• 1 lemon
• 3 tbsp unsalted butter
• 1/2 cup chicken stock
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

1. Bring 3 cups water, the milk and 1 tsp of the salt to a simmer, rain in the grits while whisking, and cook on the lowest heat 30 to 35 minutes, stirring every 5 minutes, until creamy and no longer sandy on the tongue.
2. Off the heat, beat in the grated cheddar and 1 tbsp butter and keep covered.
3. Meanwhile cook the bacon in a skillet over medium 7 minutes until crisp, crumble it and keep 1 tbsp of fat in the pan.
4. Pat the shrimp completely dry and season with the remaining salt and the pepper; wet shrimp steam instead of searing.
5. Sear the shrimp in the bacon fat over medium-high about 2 minutes per side, until opaque all the way through and firm to the touch. Move them to a plate.
6. Add the garlic to the pan for 30 seconds, then the stock, Worcestershire and the juice of half the lemon, and simmer 2 minutes, scraping the base.
7. Swirl in the remaining 2 tbsp butter, return the shrimp for 30 seconds to coat, and spoon over the grits with the bacon, sliced scallions and hot sauce.

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Cheddar And Scallion Egg Cups With Skillet Home Fries

American · 35 min · vegetarian, high-protein

Ingredients & steps ↓

• 12 eggs
• 1/2 cup whole milk
• 7 oz sharp cheddar, shredded
• 3 cups broccoli florets, chopped fine
• 4 scallions, sliced
• 1/2 tsp mustard powder
• 1 1/2 tsp each kosher salt and black pepper
• 4 tbsp butter
• 2 lb russet potatoes, diced
• 3 tbsp vegetable oil
• 1 yellow onion, diced
• 1 tsp paprika

1. Heat the oven to 375F and butter a 12-cup muffin tin heavily, working the butter into every corner so the eggs release.
2. Beat the eggs with the milk, mustard powder, salt and pepper until smooth, then stir in the broccoli, scallions and cheddar.
3. Fill each cup about three quarters full and bake until the tops are puffed and domed and a toothpick comes out clean, 18 to 20 minutes; they will settle as they cool.
4. Meanwhile parboil the potatoes 5 minutes and drain well so the surfaces dry.
5. Fry the potatoes in the oil over medium-high, undisturbed at first, until a golden crust forms, then turn and add the onion and paprika; cook until the onion is browned and the potatoes are crisp all over, about 12 minutes total.
6. Run a knife around each egg cup to release it, and serve three per person with a pile of home fries.

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Cheddar Grits Bowls With Soft Eggs And Scallions

American · 25 min · vegetarian, gluten-free, high-protein

Ingredients & steps ↓

• 1 1/2 cups stone-ground grits
• 2 cups whole milk
• 4 tbsp butter
• 6 oz shredded sharp cheddar
• 8 large eggs
• 1/4 cup heavy cream
• 5 scallions
• 1 1/2 tsp, 1 tsp, to taste salt, black pepper, hot sauce

1. Bring the milk, 3 cups water, and salt to a bare simmer, then rain in the grits while whisking so no lumps form.
2. Cook uncovered over low 18 to 20 minutes, whisking every few minutes, until the grains are tender with no chalky center and the pot leaves a trail.
3. Beat the eggs with the cream and a pinch of salt until fully uniform in color.
4. Melt 2 tablespoons of the butter in a nonstick pan over low, add the eggs, and stir constantly with a rubber spatula 4 to 5 minutes, until they set into small soft curds and still look glossy.
5. Stir the remaining butter and the cheddar into the grits off the heat until the cheese disappears and the grits fall thickly from a spoon.
6. Spoon grits into four bowls, hollow the center, and pile the soft eggs in.
7. Finish with sliced scallions, cracked pepper, and hot sauce.

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Cheddar-Stuffed Chicken Thighs Wrapped In Bacon With Creamed Spinach

American · 55 min · chicken · keto, low-carb, high-protein

Ingredients & steps ↓

• 2 1/2 lb (about 10) boneless skinless chicken thighs
• 10 slices thick-cut bacon
• 8 oz, cut into batons sharp cheddar
• 12 oz baby spinach
• 1 cup heavy cream
• 3 oz cream cheese
• 3 tbsp unsalted butter
• 4 cloves, minced garlic
• 2 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp black pepper

1. Heat the oven to 400F. Open each thigh flat, season both sides, lay a baton of cheddar down the middle and roll it up tightly.
2. Wrap each roll in a slice of bacon, overlapping as you go, and set them seam-side down on a rack over a sheet pan. Dust the tops with smoked paprika.
3. Roast 30 to 35 minutes, until the bacon is crisp and shrunken around the chicken and the thickest roll reads 175F. If the bacon is still pale, run them under the broiler for 2 minutes.
4. Meanwhile melt the butter in a saucepan, cook the garlic 30 seconds, add the cream and cream cheese and whisk 3 minutes until smooth and thick.
5. Wilt the spinach into the sauce in handfuls, season, and serve the bacon-wrapped rolls on top so the cheese runs out into the creamed spinach when they are cut.

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Cheese Enchiladas with Chili Gravy

Tex-mex · 50 min · vegetarian

Ingredients & steps ↓

• 12 Corn tortillas
• 3 cups Shredded cheddar cheese
• 1, finely diced Yellow onion
• 3 tbsp All-purpose flour
• 2 tbsp Chili powder
• 1 tsp Ground cumin
• 2.5 cups Vegetable broth
• 1/4 cup Vegetable oil

1. Preheat the oven to 375F. Make the chili gravy: heat the oil, whisk in the flour, chili powder, and cumin, and cook 1 minute.
2. Slowly whisk in the broth and simmer until thickened, about 5 minutes. Season with salt.
3. Warm the tortillas to make them pliable, then dip each in the chili gravy.
4. Fill each with cheese and a little diced onion, roll up, and place seam-side down in a 9x13 dish.
5. Pour the remaining gravy over the top and cover with the rest of the cheese.
6. Bake until bubbling, about 20 minutes.

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Cheese Ravioli With Garlic Butter And Broccoli

American · 25 min · vegetarian, high-protein

Ingredients & steps ↓

• 24 oz refrigerated cheese ravioli
• 1.5 lb broccoli, cut into small florets
• 6 tbsp salted butter
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese
• 6 cloves garlic, thinly sliced
• 1 lemon
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1.5 tsp each kosher salt and black pepper

1. Bring a large pot of well-salted water to a rolling boil.
2. Meanwhile, heat the olive oil in a large skillet over medium-high and cook the broccoli undisturbed 4 minutes until the flat sides are browned and blistered.
3. Add a quarter cup of water, cover, and steam 3 minutes until a floret pierces easily but still snaps rather than droops; tip it onto a plate.
4. Boil the ravioli 3 to 4 minutes, until they float and the edges look silky, then lift them out with a spider and reserve a cup of the pasta water.
5. Melt the butter in the empty skillet over medium-low, add the garlic and red pepper flakes, and cook 2 minutes until the garlic is pale gold; pull it before it browns or the sauce turns bitter.
6. Pour in the cream and a half cup of the pasta water and simmer 2 minutes until the sauce thickens slightly and looks glossy.
7. Return the ravioli and broccoli, add the parmesan, and toss gently over low heat until every piece is coated, loosening with more pasta water if it tightens.
8. Finish with lemon zest and juice, parsley, salt, and pepper and serve straight away while the sauce is still loose.

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Cheeseburger Skillet Bowls With Bacon, Cheddar And Special Sauce

American · 30 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb ground beef, 80/20
• 6 slices, chopped thick-cut bacon
• 6 oz, shredded sharp cheddar
• 2/3 cup mayonnaise
• 1/2 cup, chopped, plus 2 tbsp brine dill pickles
• 1 tbsp yellow mustard
• 1 tbsp tomato paste
• 1 head, shredded romaine lettuce
• 2, diced tomatoes
• 1/2, finely diced yellow onion
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

1. Stir the mayonnaise, mustard, tomato paste, pickle brine and half the chopped pickles together with a pinch of pepper. Refrigerate the sauce while you cook.
2. Crisp the bacon in a large skillet over medium heat, about 8 minutes, then lift it out and pour off all but 2 tablespoons of fat.
3. Raise the heat to medium-high, add the onion and cook 2 minutes, then add the beef and press it flat. Let it sit undisturbed 4 minutes so the underside browns and crusts, then break it up and cook 4 minutes more until no pink remains. Season with salt and pepper.
4. Kill the heat, scatter the cheddar over the beef, cover for 2 minutes and let it melt into the meat.
5. Build bowls with shredded romaine at the bottom, the cheeseburger beef on top, then the tomatoes, bacon, remaining pickles and a heavy drizzle of the special sauce.

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Cheeseburger Soup With Cheddar And Red Potatoes

American · 40 min · beef · high-protein

Ingredients & steps ↓

• 1 lb ground beef, 85% lean
• 1 1/2 lb, diced red potatoes
• 2 1/2 cups sharp cheddar, shredded
• 2 cups whole milk
• 3 cups beef broth
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 large, diced yellow onion
• 2, diced carrots
• 3 ribs, diced celery
• 1/3 cup sour cream
• 1 tbsp total salt, pepper, mustard powder and paprika

1. Brown the beef in a Dutch oven over medium-high heat for 6 minutes, breaking it up, until the crumbles are browned and no pink remains; drain most of the fat.
2. Add the butter, onion, carrot and celery and cook 6 minutes until the onion is soft and translucent.
3. Stir in the flour and cook 1 minute until it coats everything and smells toasty.
4. Pour in the broth and add the potatoes, then simmer 15 minutes until a knife slides into a cube with no resistance.
5. Lower the heat, add the milk, and stir in the cheddar a handful at a time so it melts smoothly instead of seizing into strings.
6. Finish with the sour cream off the heat and season hard with salt, mustard powder, paprika and pepper.

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Cheesy Bean And Rice Burritos With Salsa

American · 35 min · beans · vegetarian, high-protein

Ingredients & steps ↓

• 8 large flour tortillas
• 1 cup dry long-grain white rice
• two 15 oz cans black beans, rinsed
• 2 1/2 cups sharp cheddar, shredded
• 1 cup salsa
• 1/2 cup sour cream
• 1 medium, diced yellow onion
• 2 1/2 tbsp canola oil
• 1/3 cup pickled jalapenos
• 1 tbsp total cumin, chili powder, salt and lime

1. Cook the rice in 2 cups salted water, covered, for 18 minutes until tender and dry, then fluff and season with lime and salt.
2. Cook the onion in the oil for 5 minutes until translucent, add the beans, cumin and chili powder, and mash about a third of them to bind the rest.
3. Simmer 4 minutes until the beans are thick enough to hold a line when you drag a spoon through.
4. Warm the tortillas in a dry skillet a few seconds per side so they fold without tearing.
5. Fill each with rice, beans, cheddar and jalapenos, fold in the sides, and roll tight.
6. Toast the burritos seam side down in the dry skillet for 2 minutes per side until browned and the cheese inside has melted; serve with salsa and sour cream.

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Cheesy Beef And Rice Stuffed Pepper Skillet

American · 30 min · beef · gluten-free, high-protein

Ingredients & steps ↓

• 1 1/2 lb lean ground beef
• 3 1/2 cups cooked microwave white rice
• 4, chopped bell peppers
• 1 3/4 cups tomato sauce
• 1, diced yellow onion
• 1 1/2 cups sharp cheddar, shredded
• 1 cup mozzarella, shredded
• 1 1/2 tbsp olive oil
• 1 tsp each Italian seasoning, garlic powder, salt and pepper

1. Brown the beef with the onion in the oil over medium-high for 7 minutes, pressing it into the pan and leaving it be so the bottom takes on real colour.
2. Add the chopped peppers and cook 6 minutes until they soften and their edges char slightly - this is where the roasted-pepper flavour of a stuffed pepper comes from.
3. Stir in the tomato sauce, seasoning and warmed rice, and simmer 5 minutes until the sauce is absorbed and the mixture holds its shape when you drag a spoon through it.
4. Blanket the top with both cheeses, cover the pan off the heat for 3 minutes until melted, and serve in shallow bowls.

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Cheesy Broccoli And Rice Casserole With Crispy Onions

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

Ingredients & steps ↓

• 1 1/2 cups long-grain white rice
• 1 1/2 lb broccoli florets
• 2 1/2 cups shredded sharp cheddar
• one 14 oz can condensed cream of mushroom soup
• 1 1/4 cups whole milk
• 4 tbsp butter
• 1 1/2 cups crispy fried onions
• 1 small yellow onion
• to taste garlic powder, salt and pepper

1. Heat the oven to 400°F and butter a 9x13 dish.
2. Simmer the rice in 2 1/4 cups salted water, covered, for 15 minutes, then let it stand off the heat 5 minutes and fluff with a fork.
3. Melt the butter in a skillet and cook the diced onion until translucent, 5 minutes.
4. Steam or boil the broccoli 3 minutes only, until the florets turn bright green and are still firm; they will soften in the oven.
5. Whisk the soup, milk, garlic powder and two-thirds of the cheddar into the onions over low heat until the cheese melts into a smooth sauce.
6. Fold the rice and broccoli into the sauce, season well, and spread it in the dish.
7. Top with the remaining cheddar and bake 18 minutes until the edges bubble.
8. Scatter the fried onions over and bake 5 minutes more, just until they darken a shade and turn fragrant.

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Chef Salad Bowls With Turkey, Ham And Swiss

American · 25 min · turkey · high-protein

Ingredients & steps ↓

• 8 oz deli turkey, sliced thick and cut in strips
• 8 oz deli ham, sliced thick and cut in strips
• 6 oz Swiss cheese, cut in strips
• 4 eggs
• 1 head romaine, chopped
• 4 cups mixed salad greens
• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup carrot, shredded
• 2 cups garlic croutons
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp each kosher salt and black pepper

1. Boil the eggs 10 minutes for firm, chalky yolks, then shock in ice water and peel; quarter lengthwise.
2. Whisk the oil, vinegar, Dijon, salt and pepper until thickened and uniform, with no oil floating on top.
3. Toss the romaine and mixed greens with two-thirds of the dressing in a wide bowl.
4. Arrange the turkey, ham and Swiss in separate stripes across the greens so each bowl gets an even share.
5. Add the tomatoes, cucumber, carrot and egg quarters, then drizzle with the remaining dressing.
6. Scatter the croutons on last so they stay crisp, and crack more pepper over the top.

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Cherry-Bourbon Glazed Holiday Ham

American · 220 min · pork · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 9 lb bone-in fully cooked half ham (shank or butt)
• 1 cup cherry preserves
• 1/2 cup bourbon
• 3 tbsp Dijon mustard
• 3/4 cup, divided light brown sugar
• 2 tbsp apple cider vinegar
• 1/2 cup dried tart cherries
• 2 tsp smoked paprika
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon

1. Pull the ham from the fridge 30 minutes before it goes in the oven. Heat the oven to 325F and set a rack in the lower third.
2. Score the fat in a 1-inch diamond pattern about 1/4 inch deep. Stir together 1/2 cup of the brown sugar, the smoked paprika, cloves, cinnamon, and 1 tsp black pepper, and press this rub all over the scored surface.
3. Set the ham cut-side down in a roasting pan, pour 1 cup water into the pan, tent tightly with foil, and bake about 15 minutes per pound — about 2 1/4 hours for a 9-lb ham — until it reads 120-125F deep in the center (probe away from the bone).
4. While it bakes, make the glaze: simmer the cherry preserves, bourbon, Dijon, remaining 1/4 cup brown sugar, cider vinegar, and dried cherries in a small saucepan 8-10 minutes until syrupy enough to coat a spoon. Take it off the heat.
5. Remove the foil, brush the ham generously with a third of the glaze, and return it to the oven. Brush again every 10 minutes for the final 30 minutes until the surface is deeply lacquered and the ham reads 140F near (not touching) the bone.
6. Rest the ham, loosely tented, 20 minutes. Meanwhile, stir a few spoonfuls of pan juices into the remaining glaze and warm it briefly — that is your cherry-bourbon sauce for the table.
7. Carve the ham off the bone in thick slices and serve with the warm sauce.

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Chesapeake Crab Imperial

American · 45 min · shrimp · keto, low-carb

Ingredients & steps ↓

• 1 lb lump crabmeat
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 egg
• 2 tbsp unsalted butter
• 1/2 red bell pepper
• 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 2 tsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 1/2 tsp sweet paprika
• 1/4 cup panko breadcrumbs

1. Heat the oven to 375°F and butter four 8-ounce ramekins or one small baking dish.
2. Melt the butter in a small skillet over medium heat and soften the finely diced bell pepper for 4 minutes, then spread it on a plate to cool completely.
3. Whisk the mayonnaise, egg, Dijon, Worcestershire, Old Bay and the juice of half the lemon in a large bowl.
4. Pick through the crabmeat with your fingers for bits of shell and cartilage, then fold it into the dressing with the cooled pepper and parsley, lifting from the bottom so the lumps stay whole.
5. Divide among the ramekins, scatter the panko over the tops and dust with paprika.
6. Bake 20 to 25 minutes, until the topping is golden and an instant-read thermometer in the center reads 165°F.
7. Rest 5 minutes and serve with the remaining lemon cut into wedges.

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