Free Recipe Cookbook — Macros & 1-Tap Shopping

Coffee-Rubbed Smoked Picanha

Bbq · 135 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

3 lb picanha (beef sirloin cap)
2 tbsp finely ground dark roast coffee
2 tbsp dark brown sugar
1 tbsp smoked paprika
1 tbsp kosher salt
2 tsp coarse black pepper
2 tsp garlic powder
1 tsp chipotle powder
1 tsp unsweetened cocoa powder
1 tsp flaky sea salt

Score the fat cap in a 1-inch diamond, cutting into the fat but stopping short of the meat so it renders without the roast curling.
Mix the coffee, sugar, paprika, kosher salt, pepper, garlic powder, chipotle and cocoa.
Press the rub hard into the meat side and only lightly onto the fat cap — sugar sitting on fat over direct heat burns bitter.
Smoke fat cap up at 250°F over oak or hickory for 70-80 minutes, to 115°F internal.
Move over direct heat at about 550°F, fat cap down, for 4-5 minutes until the fat crisps and goes mahogany, then flip for 2 minutes.
Pull at 130°F, rest 12 minutes, slice 1/2-inch thick against the grain and finish with flaky salt.

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Cold Zaru Soba

Japanese · 20 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

12 oz dried soba noodles
1.5 cups kombu dashi (vegan)
5 tbsp soy sauce
3 tbsp mirin
3 scallions
2 nori sheets
1 tsp wasabi paste

Simmer kombu dashi, soy sauce and mirin 3 minutes to make tsuyu, then chill in the fridge.
Boil soba in plenty of water 4-5 minutes per package until just tender.
Drain and rinse the noodles under cold water, rubbing off surface starch, then chill in ice water.
Drain well and arrange on baskets or plates. Cut nori into thin strips.
Serve with chilled tsuyu, sliced scallions, nori and wasabi to stir into the dipping cup.

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Collard Greens with Smoked Turkey Wings

American · 165 min · turkey · dairy-free, keto, low-carb

Ingredients & steps ↓

3 large bunches (about 4 lb) collard greens
2 lb smoked turkey wings
1 large yellow onion
6 garlic cloves
6 cups chicken broth
3 tbsp apple cider vinegar
1 tbsp light brown sugar
1 tsp crushed red pepper flakes
1 tsp smoked paprika
for the table hot sauce

Put the smoked turkey wings in a large pot with the chicken broth and 2 cups water. Bring to a simmer, cover, and cook 60 minutes — this builds the smoky pot likker that makes the whole dish.
Meanwhile, strip the collard leaves from their tough stems, wash thoroughly in a sink of cold water (twice — grit hides), stack, roll, and slice into wide ribbons.
Add the diced onion, smashed garlic, red pepper flakes, and smoked paprika to the pot, then pile in the collards in batches, letting each addition wilt down before the next.
Simmer partially covered 60 to 75 minutes, stirring now and then, until the greens are silky and deep green-brown — tender greens take time, and undercooked collards convince no one.
Pull out the wings, shred every bit of meat off the bones, and stir the meat back in. Finish with the apple cider vinegar and brown sugar, then taste the pot likker and season with salt.
Serve in bowls with plenty of pot likker, and pass the hot sauce at the table like you mean it.

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Colombian Ajiaco Chicken Potato Soup

Latin · 75 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

2 lb bone-in chicken breasts
2 russet potatoes
3 yukon gold potatoes
1 lb baby creamer potatoes
3 ears corn on the cob
3 tbsp guascas (dried herb)
4 scallions
1/2 cup heavy cream
1/4 cup capers

Simmer chicken with scallions in 10 cups salted water for 25 minutes, then remove, shred, and reserve the broth.
Add russet and yukon potatoes to the broth and cook 20 minutes until they break down and thicken the soup.
Add baby potatoes, corn cobs cut in thirds, and guascas; simmer 20 minutes until tender.
Return shredded chicken to warm through.
Serve topped with cream and capers stirred in at the table.

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Colombian Arepa con Huevo

Latin · 20 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

2 cups masarepa (precooked yellow cornmeal)
2.25 cups warm water
4 eggs
1/2 tsp ground annatto (achiote)
3 cups vegetable oil for frying
1 tsp kosher salt

Mix masarepa, salt, annatto, and warm water into a soft dough; form 4 thin discs.
Heat oil to 350F and fry each arepa 1 minute until it puffs; remove.
Cut a small slit in the edge of each puffed arepa to make a pocket.
Crack an egg into each pocket and pinch the opening closed.
Fry again 2 to 3 minutes, spooning oil over the top, until the egg sets and the shell is golden.
Drain on paper towels and season with salt.

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Colombian Arepas de Queso

Latin · 20 min · vegetarian, gluten-free

Ingredients & steps ↓

2 cups masarepa (precooked white cornmeal)
2.5 cups warm water
1 cup shredded mozzarella cheese
1/2 cup crumbled queso fresco
2 tbsp salted butter
1 tsp kosher salt

Mix masarepa, salt, and warm water into a soft dough; rest 5 minutes.
Knead in half the mozzarella and the queso fresco until smooth, adding water if the dough cracks.
Divide into 6 balls and pat into 1/2-inch-thick discs.
Cook on a buttered griddle over medium heat 5 to 6 minutes per side until golden.
Split open and stuff with remaining mozzarella, then return to heat briefly to melt.

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Colombian Bandeja Paisa Bowl

Latin · 55 min · beans · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

2 (15 oz) cans canned red beans
12 oz ground beef
8 oz pork chorizo sausage
4 eggs
2 ripe plantain
1.5 cups white rice
1 avocado
1 yellow onion
1 tsp ground cumin

Cook white rice and simmer the red beans with diced onion and cumin until thick, about 25 minutes.
Brown ground beef with salt and cumin, then set aside.
Fry the chorizo until crisp and cook the sliced ripe plantains until caramelized.
Fry the eggs sunny-side up.
Assemble each bowl with rice, beans, beef, chorizo, plantain, and a fried egg.
Top with sliced avocado.

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$Colorado Green Chile Smothered Burrito$

Colorado Green Chile Smothered Burrito

Tex-mex · 105 min · pork · high-protein

Ingredients & steps ↓

2 lb pork shoulder, cut in 1/2-inch dice
3 cups roasted green chiles, chopped
1 large yellow onion
4 garlic cloves
1/4 cup all-purpose flour
4 cups chicken stock
2 tsp ground cumin
1 tsp Mexican oregano
2 tbsp neutral oil
6 large flour tortillas
16 oz can refried beans
10 oz shredded Monterey Jack
2 russet potatoes

Brown the diced pork in the oil in a heavy pot over medium-high, in two batches, 6 minutes a batch, until the pieces have real color rather than grey. Return it all to the pot with the diced onion and cook 5 minutes.
Stir in the garlic, cumin and oregano, then the flour, and cook 2 minutes so the flour loses its raw taste and thickens the pot from the start.
Add the green chiles, stock and 1.5 tsp salt. Simmer uncovered 55 to 60 minutes, stirring now and then, until the pork is tender and the chile has body — it should nap a spoon, not pour off it.
Meanwhile boil the diced potatoes in salted water 10 minutes until just tender, drain, and fold them into the chile for the last 10 minutes.
Heat the oven to 400F. Warm the tortillas, spread each with refried beans, add a spoon of the pork chile and a little cheese, and roll tightly, tucking the ends.
Sit the burritos seam-down in a baking dish, ladle the remaining green chile over the top to smother them completely, and blanket with the rest of the cheese.
Bake 15 to 18 minutes until the cheese is melted and the sauce bubbles at the edges. Serve with a fork — this is not a burrito you pick up.

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Com Tam Suon Nuong (Broken Rice with Grilled Pork Chop)

Vietnamese · 45 min · pork · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

1.25 lb thin-cut pork chops
1.5 cups dry broken rice or jasmine rice
2 tbsp lemongrass, minced
3 cloves garlic, minced
2 tbsp fish sauce
2 tbsp brown sugar
1 cup cucumber and tomato slices
1 cup pickled carrot and daikon
2 tbsp scallion oil
1/2 cup nuoc cham dipping sauce

Marinate pork chops with lemongrass, garlic, fish sauce, and brown sugar for 20 minutes.
Cook the rice in a rice cooker or pot until fluffy.
Grill or sear the pork over medium-high 4-5 minutes per side until caramelized and cooked through.
Rest the pork 5 minutes.
Plate rice topped with a drizzle of scallion oil and the grilled pork chop.
Add cucumber, tomato, and pickles, and serve with nuoc cham to spoon over.

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Competition-Style Chicken Thigh Bites

Bbq · 150 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

8 boneless skinless chicken thighs
6 tbsp unsalted butter
3 tbsp barbecue rub
3 tbsp dark brown sugar
1/4 cup honey
3/4 cup barbecue sauce
1/2 cup apple juice
1 tsp kosher salt
2 tbsp flat-leaf parsley

Trim each thigh into a neat rectangle and scrape the underside clean of fat and loose sinew, so every bite is meat rather than gristle.
Season both sides with the rub, the salt and 1 tbsp of the brown sugar, and rest 30 minutes.
Lay the thighs in a foil pan on a bed of butter pats with the apple juice poured around, and smoke uncovered at 275°F over cherry for 60 minutes.
Cover with foil and cook 30 minutes more to 175°F — thighs want to run past 165°F for the connective tissue to give.
Drain the pan liquid off, then brush the thighs with the barbecue sauce thinned with the warmed honey and remaining brown sugar.
Return uncovered at 300°F for 15 minutes until the glaze is tacky and does not run when you tilt a piece.
Rest 5 minutes, cut into two-bite pieces and scatter the chopped parsley over.

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Cong You Bing Scallion Pancakes

Chinese · 45 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

2 cups all-purpose flour
3/4 cup boiling water
6, finely sliced scallions
3 tbsp neutral oil
1 tbsp toasted sesame oil
1 tsp salt
2 tbsp black rice vinegar (for dipping)
2 tbsp light soy sauce (for dipping)

Mix flour with boiling water using chopsticks until shaggy, then knead 3 minutes into a smooth dough; rest covered 10 minutes.
Divide into 4 balls; roll each thin, brush with sesame oil, sprinkle with salt and scallions, then roll into a rope and coil into a spiral.
Flatten each coil and roll back out to a 7-inch pancake.
Heat 1 tbsp neutral oil in a skillet over medium and pan-fry the pancakes one at a time, 2 minutes per side, until golden and crisp — about 16 minutes for all four.
Whisk the vinegar and soy sauce for a dipping sauce and cut pancakes into wedges.

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Coq au Vin

French · 60 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

2 lb bone-in chicken thighs
4 oz bacon lardons
8 oz quartered cremini mushrooms
8 oz pearl onions
2 cups dry red wine
1 cup chicken stock
2 tbsp all-purpose flour
3 cloves garlic
4 sprigs fresh thyme
1 bay leaf

Render the bacon lardons in a Dutch oven until crisp, then set aside, leaving the fat behind.
Season the chicken, brown it well on all sides in the bacon fat, and remove.
Saute the pearl onions and mushrooms until golden, add the garlic and flour, and cook 1 minute.
Pour in the red wine and stock, scraping the pot, then return the chicken and bacon with the thyme and bay leaf.
Simmer covered for about 35 minutes until the chicken is tender and the sauce has thickened, then discard the bay leaf and serve.

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Cornbread and Chorizo Stuffing

Tex-mex · 95 min · pork

Ingredients & steps ↓

2 lb prepared cornbread
1 lb fresh Mexican chorizo
2 poblano peppers
1 large yellow onion
3 celery stalks
4 garlic cloves
2 1/2 cups chicken broth
2 large eggs
1/2 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp smoked paprika
4 tbsp unsalted butter
1/2 cup cotija cheese, crumbled

Heat the oven to 300F. Cut the cornbread into 1-inch cubes, spread on two sheet pans, and toast 20 minutes until dried at the edges — stale-dry cornbread is what keeps the stuffing from going to mush. Raise the oven to 375F.
Brown the chorizo in a large skillet over medium-high, breaking it into crumbles, about 6 minutes. Lift it out with a slotted spoon, leaving the brick-red fat behind.
Add the butter to the chorizo fat, then the diced onion, celery, and seeded, diced poblanos. Cook 8 minutes until soft. Stir in the minced garlic, cumin, and smoked paprika for the last minute.
In your biggest bowl, combine the toasted cornbread, chorizo, the vegetable mixture, and the cilantro. Whisk the eggs into the chicken broth, pour it over, and fold gently — the cubes should be moist through but still holding their shape.
Transfer to a buttered 9x13 baking dish, scatter the cotija over the top, and cover with foil.
Bake 20 minutes covered, then uncover and bake 20 more, until the center reaches 160F and the top is browned and crisp at the edges. Rest 10 minutes before serving.

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Corned Beef Hash and Eggs

American · 20 min · beef · low-carb

Ingredients & steps ↓

2 cups cooked corned beef, diced
2 cups russet potatoes, diced small
1/2 cup yellow onion, diced
4 large eggs
2 tbsp unsalted butter
1/2 tsp black pepper
1/4 tsp salt

Parboil diced potatoes 4 minutes, then drain well.
Melt butter in a large skillet over medium-high and cook onion 2 minutes.
Add potatoes and spread flat; cook without stirring 3 minutes to crisp.
Stir in corned beef, season with salt and pepper, and press into a crust, 3 minutes.
Make four wells and crack an egg into each; cover and cook 3 to 4 minutes.
Serve when whites are set and yolks still runny.

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Cornmeal Griddle Cakes With Maple Butter And Crisp Bacon

American · 30 min · pork

Ingredients & steps ↓

2 cups yellow cornmeal
1 cup all-purpose flour
1 3/4 cups buttermilk
2 large eggs
8 tbsp unsalted butter
1/3 cup maple syrup
8 slices thick-cut bacon
2 tbsp granulated sugar
1 tbsp total baking powder, baking soda and salt

Bake the bacon on a foil-lined pan at 400F for 15 minutes until the strips are stiff and dark at the edges, then drain them on paper towels.
Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl.
Stir in the buttermilk, eggs and 3 tbsp of the melted butter until just combined, then rest the batter 5 minutes so the cornmeal softens and stops tasting gritty.
Beat the remaining softened butter with 2 tbsp of the maple syrup until it is light and spreadable.
Griddle quarter-cup cakes over medium heat for 2 to 3 minutes per side, flipping when the edges look dry and the bubbles on top stay open.
Stack the griddle cakes with a smear of maple butter between them and serve with the bacon and the remaining syrup.

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Cornmeal-Crusted Catfish With Hush Puppies And Coleslaw

American · 45 min · fish · pescatarian, high-protein

Ingredients & steps ↓

4 (6 oz each) catfish fillets
2 cups yellow cornmeal
3/4 cup all-purpose flour
1 cup buttermilk
1 large egg
1 1/4 cups, for frying canola oil
1/2 small, grated yellow onion
1 tbsp granulated sugar
12 oz bag coleslaw mix
6 tbsp mayonnaise
2 tbsp cider vinegar
2 tsp total kosher salt, black pepper and cayenne

Toss the coleslaw mix with mayonnaise, vinegar and a pinch of salt, then chill so the cabbage softens slightly but stays crunchy.
Mix 1 cup cornmeal with the flour, sugar, grated onion, half the buttermilk and the egg to make a thick hush puppy batter; let it rest 10 minutes.
Season the remaining cornmeal hard with salt, pepper and cayenne. Soak the fillets in the rest of the buttermilk, then press into the cornmeal.
Heat the oil to 350F in a deep skillet. Drop tablespoons of batter and fry 3 minutes, turning, until the hush puppies are dark gold and sound hollow when tapped.
Fry the catfish 4 minutes per side until the crust is crisp and the fish flakes into clean white curds at the thickest point.
Drain everything on a rack, salt while hot, and serve with the cold slaw alongside.

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Cornmeal-Crusted Trout with Bacon

American · 30 min · fish · low-carb, high-protein

Ingredients & steps ↓

4 (6 oz each) trout fillets
4 slices thick-cut bacon
3/4 cup stone-ground cornmeal
1/4 cup all-purpose flour
1/2 cup buttermilk
1 tbsp unsalted butter
1 lemon
3 scallions
1 1/2 tsp kosher salt
1 tsp black pepper
1/4 tsp cayenne pepper

Lay the bacon in a cold cast-iron skillet, set it over medium heat and cook 8 to 10 minutes, turning once, until crisp; move it to paper towels and pour off all but about 3 tablespoons of fat.
Mix the cornmeal, flour, salt, pepper and cayenne in a shallow dish.
Pat the trout dry, dip each fillet in the buttermilk and press it into the cornmeal on both sides until evenly coated.
Bring the bacon fat back to medium-high until it shimmers and lay the fillets in flesh-side down.
Fry 3 to 4 minutes without moving them, until the crust is set and deep gold, then turn carefully with a fish spatula.
Add the butter to the pan and cook 2 to 3 minutes more, until the skin side is crisp and the fish is opaque, flakes easily and reads 145°F at the thickest point.
Crumble the bacon over the fillets, scatter the sliced scallions and serve with lemon wedges.

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Cottage Cheese Breakfast Bowl with Berries and Almonds

American · 10 min · vegetarian, gluten-free

Ingredients & steps ↓

3 cups 4% cottage cheese
1 1/2 cups blueberries
1 cup strawberries
1/2 cup sliced almonds
2 tbsp honey
2 tbsp chia seeds
1 lemon
1/4 tsp ground cinnamon
1 pinch flaky sea salt

Toast the almonds in a dry skillet over medium 3 to 4 minutes, shaking often, until they smell nutty and the edges color. Tip them straight out of the pan to stop them catching.
Hull and quarter the strawberries, toss them with the blueberries and the zest of the lemon, and leave them 5 minutes so the juices come out and make their own syrup.
Divide the cottage cheese between 4 bowls and spoon the fruit and its juices over.
Finish each bowl with almonds, chia seeds, a drizzle of honey, a dusting of cinnamon and the smallest pinch of flaky salt, which is what stops it tasting flat.

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Country Breakfast Skillet

American · 35 min · pork · gluten-free, high-protein

Ingredients & steps ↓

12 oz breakfast sausage
3 russet potatoes
4 eggs
1 cup sharp cheddar
1 green bell pepper
1 yellow onion
2 tbsp olive oil
1 tsp smoked paprika

Dice the potatoes small and cook in oil over medium heat until golden, about 12 minutes.
Add the diced onion and pepper and cook 5 minutes more.
Push aside, brown the sausage in the same pan, then combine and season with paprika.
Make four wells and crack in the eggs.
Scatter the cheddar over, cover, and cook until the whites are set.

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Country Ham with Red-Eye Gravy

American · 35 min · pork · gluten-free, high-protein

Ingredients & steps ↓

1 lb country ham slices
1 cup brewed black coffee
1 cup stone-ground grits
1 cup whole milk
2 tbsp unsalted butter
1 tsp light brown sugar
1/2 tsp kosher salt
1/2 tsp coarse black pepper

Bring 3 cups water, the milk and the salt to a simmer, rain in the grits while whisking, and cook on low 25 minutes, stirring every few minutes, until creamy with no grit left on the tongue. Stir in 1 tbsp of the butter.
Trim most of the rind from the ham. Lay the slices in a dry cast-iron skillet over medium and cook 3 minutes per side, until the edges curl and brown spots appear.
Move the ham to a warm plate. Country ham is already cured and salty, and cooking it further turns it leathery.
Pour the coffee into the hot skillet and scrape the browned bits off the base with a wooden spoon; that fond is the whole gravy.
Add the brown sugar and simmer 3 to 4 minutes until reduced by about a third and glossy.
Off the heat, swirl in the remaining butter, then lay the ham over the grits and spoon the gravy across. Finish with the pepper.

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Country-Fried Pork Cutlets With Cream Gravy

American · 45 min · pork · high-protein

Ingredients & steps ↓

1.5 lb boneless pork loin chops
1 cup all-purpose flour
2 large eggs
1/2 cup buttermilk
1 cup panko breadcrumbs
1/3 cup vegetable oil
2 cups whole milk
4 tbsp salted butter
1.5 lb russet potatoes, peeled and cubed
1 tsp sweet paprika
1 tsp garlic powder
2 tsp salt, 1 tbsp pepper kosher salt and coarse black pepper

Boil the cubed potatoes in salted water 15 to 18 minutes until a fork meets no resistance, then drain and keep them warm.
Pound the chops between two sheets of plastic wrap to an even quarter inch so they cook through before the crust burns.
Set up three dishes: three-quarters of the flour seasoned with the paprika, garlic powder, salt, and pepper; the eggs beaten with the buttermilk; and the panko.
Dredge each cutlet in flour, then egg, then panko, pressing hard so the crumbs stick, and rest the breaded cutlets on a rack for 5 minutes.
Heat the oil in a large skillet over medium-high until a pinch of panko sizzles on contact, then fry the cutlets 3 minutes per side until the crust is deep golden and they read 145F inside.
Drain the cutlets on a rack and pour off all but 2 tablespoons of the fat, leaving the browned bits behind.
Whisk the remaining flour into the pan fat, cook one minute, then pour in the milk and simmer 4 minutes, scraping, until the gravy is thick and heavily peppered.
Mash the potatoes with the butter and a splash of the hot milk, then serve the cutlets over them under a ladle of cream gravy.

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Country-Fried Steak With Mashed Potatoes And Cream Gravy

American · 50 min · beef · high-protein

Ingredients & steps ↓

3 lb (4 large steaks) beef cube steaks
1 1/4 cups all-purpose flour
2 eggs large eggs
1 cup buttermilk
3 cups (about 1/2 cup absorbed) vegetable oil for frying
2 cups whole milk
4 tbsp unsalted butter
2 3/4 lb russet potatoes
1/4 cup heavy cream
1 lb green beans, trimmed
1 tbsp coarse pepper salt, coarse black pepper, garlic powder, cayenne

Peel and quarter the potatoes and boil them in salted water 18 to 20 minutes. Drain, dry in the hot pot, and mash with the butter and a splash of the whole milk until smooth.
Whisk the eggs into the buttermilk. Season the flour heavily with salt, coarse pepper, garlic powder, and a pinch of cayenne, and set the two dishes side by side.
Dredge each cube steak in flour, then buttermilk, then back into the flour, pressing hard so the coating turns shaggy. Let them rest on a rack 10 minutes — this glues the crust on.
Heat half an inch of oil in a heavy skillet to 350F. Fry two steaks at a time for 3 to 4 minutes per side until the crust is deep brown and does not give when tapped. Drain on a rack and salt immediately.
Pour off all but 3 tablespoons of the fat, whisk in 3 tablespoons of the seasoned flour, and cook 90 seconds until it turns the color of peanut butter. Stream in the rest of the milk and the cream, whisking, and simmer 4 minutes until thick. Season with far more black pepper than feels reasonable.
Steam the green beans 5 minutes. Plate a steak over the mash, flood it with gravy, and put the beans on the side where they will inevitably get gravy on them too.

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Crab Louie Salad with Thousand Island

American · 30 min · shrimp · gluten-free, dairy-free, low-carb

Ingredients & steps ↓

1 lb lump crabmeat
2 romaine hearts
4 eggs
1 avocado
1 cup cherry tomatoes
1 English cucumber
3/4 cup mayonnaise
1/4 cup chili sauce
2 tbsp sweet pickle relish
1 lemon
1 tsp Worcestershire sauce
2 tbsp chopped chives

Cover the eggs with cold water by an inch, bring to a full boil, cover and take off the heat for 10 minutes, then chill them in ice water and peel.
Whisk the mayonnaise, chili sauce, relish, Worcestershire and the juice of half the lemon into a dressing and season with salt and black pepper.
Cut the romaine into wide ribbons and spread it over four plates or one platter.
Halve the tomatoes, slice the cucumber into half-moons, quarter the eggs and slice the avocado, then arrange them in rows over the lettuce.
Pick the crabmeat over for shell and mound it in the center without breaking up the lumps.
Spoon the dressing over the crab, scatter the chives and serve with the rest of the lemon in wedges.

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Crab Melts On English Muffins With Sharp Cheddar

American · 25 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

14 oz lump crab meat
4, split English muffins
2 1/4 cups sharp cheddar, shredded
1/2 cup plus 1 tbsp mayonnaise
2 ribs, minced celery
4, sliced scallions
3 tbsp unsalted butter
1/2, juiced lemon
3 oz kettle potato chips
2 tsp total Old Bay seasoning and black pepper

Pick through the crab for shell fragments, then fold it with the mayonnaise, celery, scallions, lemon juice and Old Bay, keeping the lumps whole.
Butter the split English muffins and toast them cut side up under the broiler for 2 minutes until the edges brown.
Mound the crab mixture on each half, spreading it to the very edge so nothing burns.
Blanket each one with cheddar.
Broil 4 to 5 minutes, watching closely, until the cheese is bubbling and blistered brown in spots and the filling is hot through.
Grind pepper over the top and serve two halves per person with chips.

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Crab-Stuffed Salmon With Lemon Butter And Asparagus

American · 45 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

2 1/2 lb, four thick center-cut pieces salmon fillets
12 oz, picked over lump crabmeat
8 oz, softened cream cheese
1/3 cup mayonnaise
1/2 cup grated parmesan
6 tbsp unsalted butter
1 1/2 lb, trimmed asparagus
2, one juiced and one in wedges lemon
3 cloves, minced garlic
3 tbsp, chopped fresh parsley
2 tsp old bay seasoning
2 tsp kosher salt
1/2 tsp black pepper

Heat the oven to 400F. Cut a deep horizontal pocket into the side of each salmon fillet, stopping short of cutting all the way through, and season inside and out.
Fold the cream cheese, mayonnaise, parmesan, parsley and old bay together, then fold in the crab gently so the lumps survive.
Pack the filling into the pockets, mounding whatever will not fit on top, and set the fillets on a buttered baking dish.
Bake 20 to 24 minutes, until the filling is puffed and browned at the edges and the salmon flakes at the thin end. Scatter the asparagus around the fish for the last 12 minutes so it roasts in the drippings.
Melt the butter with the garlic and lemon juice in a small pan for 2 minutes, until it smells sweet, and pour it over the fish and asparagus at the table.

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Cracker-Crusted Baked Cod With Rice Pilaf

American · 45 min · fish · high-protein

Ingredients & steps ↓

2 lb cod fillets
40 crackers buttery round crackers
6 tbsp salted butter
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 1/2 cups long-grain white rice
3 cups chicken broth
1 yellow onion
1 lemon
3 tbsp chopped fresh parsley
1 tsp garlic powder
1 tsp black pepper
1 bay leaf

Heat the oven to 400F. Start the pilaf: melt 2 tablespoons of butter in a saucepan and cook the finely diced onion over medium 5 minutes until soft and translucent.
Add the rice and stir for 2 minutes, until the grains look chalky white and smell faintly nutty. Toasting the rice keeps the pilaf loose rather than sticky.
Pour in the broth, add the bay leaf and a half teaspoon of salt, bring to a boil, then cover and drop to the lowest heat for 18 minutes. Do not lift the lid. Rest it off the heat 5 minutes before fluffing.
Meanwhile, crush the crackers in a bag with a rolling pin to coarse crumbs with a few larger pieces left for texture. Toss them with 4 tablespoons of melted butter and the garlic powder until the crumbs look like damp sand.
Pat the cod dry, cut it into four even portions, and set them in a buttered baking dish. Season with salt and pepper.
Stir the mayonnaise and Dijon together and spread a thin layer over the top of each fillet. This is the glue that holds the crumbs on.
Press the buttered crumbs firmly onto the fillets in a thick even cap. Bake 15 to 18 minutes, until the topping is deep golden and the fish flakes into large white curds when nudged with a fork at the thickest point.
Squeeze lemon over the fish, scatter the parsley, and serve on a bed of the fluffed pilaf.

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Cranberry-Jalapeño Fresh Salsa

Tex-mex · 135 min · vegetarian, low-carb

Ingredients & steps ↓

12 oz bag fresh cranberries
2 jalapenos
4 green onions
1/2 cup fresh cilantro
2 limes
1 orange
1/2 cup granulated sugar
1/4 tsp ground cumin
2 blocks (8 oz each) cream cheese
1 large bag tortilla chips

Pulse the cranberries with the sugar in a food processor until coarsely chopped — think confetti, not paste. A few bigger pieces are welcome.
Finely chop the jalapenos (seed them for a milder batch, leave the seeds for the real thing), green onions, and cilantro, and stir them into the cranberries.
Add the juice of both limes, the zest and juice of the orange, the cumin, and a pinch of salt. Stir well.
Cover and refrigerate at least 2 hours and up to overnight — the rest is the recipe: the sugar dissolves, the raw cranberry pucker mellows, and the jalapeno settles in.
To serve, set the softened cream cheese blocks on a platter, spoon the salsa generously over the top, and surround with tortilla chips. Stand back.

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Cranberry-Orange Sauce with Warm Spices

American · 90 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

2 (12 oz) bags fresh cranberries
1 1/4 cups granulated sugar
2 (zest and juice) oranges
1 inch piece fresh ginger
1 cinnamon stick
1 pod star anise
2 whole cloves

Zest one orange and set the zest aside, then juice both — you want about 2/3 cup juice.
Slice the ginger into thick coins (no need to peel). Combine the cranberries, sugar, orange juice, 1/2 cup water, the ginger coins, cinnamon stick, star anise, and cloves in a saucepan — whole spices, our warm spice sachet without the sachet, so you get perfume instead of grit.
Bring to a simmer over medium and cook 15 to 18 minutes, stirring occasionally, until most of the berries have burst and the sauce looks jammy. It thickens plenty as it cools, so stop early.
Off the heat, stir in the reserved orange zest and a small pinch of salt to sharpen the fruit.
Fish out the ginger coins, cinnamon stick, star anise, and cloves.
Cool to room temperature, then chill at least 1 hour. Make it up to two weeks ahead — it only gets better.

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Crawfish Etouffee

Cajun · 50 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1 lb crawfish tail meat
6 tbsp butter
0.33 cup all-purpose flour
1 yellow onion
1 green bell pepper
2 celery stalks
2.5 cups seafood stock
1 tbsp cajun seasoning
3 green onions
2 cups long-grain white rice

Melt butter in a skillet over medium heat, whisk in flour, and cook to a peanut-butter-colored blond roux, about 8 minutes.
Add diced onion, bell pepper, and celery; cook 6 minutes until soft.
Whisk in the seafood stock and cajun seasoning; simmer 10 minutes until thickened.
Fold in crawfish tails and simmer gently 8 minutes; do not boil hard.
Stir in sliced green onions and cook 2 more minutes.
Serve over steamed white rice.

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Cream-Baked Cod With Bacon, Leeks And Sharp Cheddar

American · 45 min · fish · gluten-free, low-carb, high-protein

Ingredients & steps ↓

2 lb, four pieces cod fillets
8 slices, chopped thick-cut bacon
3, white and light green parts, sliced and washed leeks
1 1/4 cups heavy cream
6 oz, shredded sharp cheddar
5 tbsp unsalted butter
1 1/2 cups, halved cherry tomatoes
3 cloves, minced garlic
3 tbsp, chopped fresh parsley
1, cut in wedges lemon
2 tsp kosher salt
1 tsp black pepper

Heat the oven to 400F. Cook the bacon in an oven-safe skillet over medium heat for 9 minutes, until crisp, and lift it out.
Add 3 tablespoons of the butter and the leeks to the bacon fat and cook 8 minutes, stirring often, until they collapse into soft ribbons with no raw bite left. Add the garlic for 30 seconds.
Pour in the cream and simmer 3 minutes, then stir in half the cheddar until it melts smooth. Season with salt and pepper.
Pat the cod dry, season it, and nestle the fillets into the creamed leeks. Scatter the tomatoes around, top with the remaining cheddar and dot with the last 2 tablespoons of butter.
Bake 16 to 18 minutes, until the top is browned and bubbling and the cod flakes into large pieces at the thickest part. Scatter the bacon and parsley over and serve with lemon.

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Creamy Avocado Chicken Bowl

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

Ingredients & steps ↓

4 pieces (about 1 pound) boneless, skinless chicken breasts
2 ripe avocados
1 cup cherry tomatoes
4 cups mixed greens
1 lime
2 tablespoons olive oil
2 garlic clove
to taste salt and pepper
½ cup Greek yogurt

Season the chicken breasts with salt, pepper, and minced garlic. Grill or pan-sear over medium heat until cooked through, about 6-7 minutes per side. Let rest, then slice thinly.
While chicken cooks, halve and pit the avocados. In a bowl, mash the avocados with a squeeze of lime, a pinch of salt, and a tablespoon of Greek yogurt to make a creamy sauce.
Dice the cherry tomatoes and set aside.
Assemble bowls by dividing mixed greens among four bowls. Top with sliced chicken, cherry tomatoes, and spoonfuls of avocado sauce.
Squeeze additional lime juice over each bowl for extra flavor. Serve immediately.

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Creamy Cauliflower Cheddar Soup With Parmesan Crisps

American · 40 min · vegetarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓

2 large heads, cut into florets cauliflower
12 oz, shredded sharp cheddar
1 1/2 cups grated parmesan
2 cups heavy cream
4 oz cream cheese
8 tbsp unsalted butter
1, diced yellow onion
3 stalks, diced celery
3 cups vegetable broth
4 cloves, minced garlic
3, sliced scallions
1 tbsp dijon mustard
1 tsp smoked paprika
2 tsp kosher salt
1 tsp black pepper

Heat the oven to 400F. Spoon eight mounds of parmesan onto parchment, flatten them, and bake 6 to 7 minutes until they stop bubbling and turn lacy and gold. Cool them on the pan until they snap cleanly.
Melt the butter in a heavy pot over medium, cook the onion and celery 6 minutes until soft and translucent, then add the garlic for 30 seconds.
Add the cauliflower and broth, bring to a simmer, and cook 15 minutes until a floret crushes against the side of the pot with no resistance.
Blend the soup smooth with an immersion blender, then return it to low heat and whisk in the cream, cream cheese and dijon until glossy.
Add the cheddar a handful at a time off the boil, stirring until each addition disappears, because letting it boil will make the cheese grainy. Season, ladle into bowls, and top with the scallions, a dusting of paprika and two parmesan crisps each.

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Creamy Chicken And Broccoli Bake With Cheddar And Bacon

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

Ingredients & steps ↓

2 lb, cut in chunks boneless skinless chicken thighs
1 1/2 lb broccoli florets
6 slices, chopped thick-cut bacon
8 oz, shredded sharp cheddar
8 oz cream cheese
1 cup heavy cream
1, diced yellow onion
4 cloves, minced garlic
2 tbsp olive oil
1 tbsp dijon mustard
2 tsp smoked paprika
2 tsp kosher salt
1 tsp black pepper

Heat the oven to 400F. Crisp the bacon in a large oven-safe skillet over medium heat for 8 minutes, then lift it out and leave the fat.
Season the chicken and brown it in the bacon fat over medium-high for 6 minutes, turning once, until the outside has color. It does not need to be cooked through yet.
Add the onion and cook 3 minutes until softened, then the garlic for 30 seconds. Stir in the cream cheese and heavy cream and whisk 3 minutes until completely smooth with no lumps left.
Stir in the dijon, paprika, half the cheddar and the broccoli, tossing until every floret is coated.
Top with the remaining cheddar and bake 18 to 20 minutes, until the sauce bubbles at the edges and the cheese has browned in patches. Scatter the bacon over and rest 5 minutes before serving.

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Creamy Dijon Chicken Thighs With Bacon And Brussels Sprouts

American · 40 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

8 thighs, about 3 lb bone-in skin-on chicken thighs
8 slices, chopped thick-cut bacon
1 1/2 lb, halved brussels sprouts
1 cup heavy cream
3 tbsp unsalted butter
3 tbsp dijon mustard
2 tbsp olive oil
4 cloves, minced garlic
2 tsp kosher salt
1 tsp black pepper

Heat the oven to 425F. Cook the bacon in a large oven-safe skillet over medium heat until crisp, about 9 minutes, then remove it and leave the fat.
Dry the chicken skin thoroughly and season it well. Lay the thighs skin-down in the bacon fat and cook 10 minutes without moving them, until the skin is deep brown and comes away from the pan on its own. Turn them and set them aside.
Toss the halved sprouts with the olive oil and a pinch of salt, add them cut-side down to the same pan, and let them sit 4 minutes until the cut faces are charred.
Stir in the garlic for 30 seconds, then whisk in the cream and dijon and scrape up the browned bits. Nestle the thighs back in skin-side up so the skin stays above the sauce.
Roast 16 to 18 minutes, until the chicken reads 175F and the sauce has reduced around the sprouts. Swirl in the butter, scatter the bacon over the top and serve.

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Creamy Fish Chowder With Oyster Crackers

American · 35 min · fish · high-protein

Ingredients & steps ↓

1 1/3 lb cod fillets, cut in chunks
3 medium, diced russet potatoes
1 large, diced yellow onion
3 ribs, diced celery
2 1/2 cups whole milk
3/4 cup heavy cream
5 tbsp unsalted butter
1/3 cup all-purpose flour
2 cups chicken broth
3 cups oyster crackers
1 tbsp total bay leaf, thyme, salt and white pepper

Melt the butter and cook the onion and celery for 6 minutes until soft and translucent but not browned.
Stir in the flour and cook 1 minute, then whisk in the broth until smooth with no lumps.
Add the potatoes, bay and thyme and simmer 12 minutes until a knife slips into a cube with no resistance.
Pour in the milk and cream and bring it back to a bare simmer; do not let it boil or it will break.
Slide in the cod and poach gently for 5 minutes until the chunks turn opaque and flake at a nudge.
Season with salt and white pepper, then ladle over a handful of oyster crackers in each bowl.

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Creamy Lemon Garlic Pasta with Spinach

Italian · 30 min · vegetarian

Ingredients & steps ↓

12 oz Spaghetti
2 tbsp Olive oil
4 Garlic cloves
1 Lemon
1 cup Heavy cream
4 cups Fresh spinach
1/2 cup Parmesan cheese
to taste Salt
to taste Black pepper

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium heat. Mince garlic and sauté for 1-2 minutes until fragrant.
Add the juice of one lemon and the heavy cream to the skillet, stirring to combine. Bring to a gentle simmer.
Stir in the spinach and cook until wilted, about 2-3 minutes.
Add cooked pasta to the skillet, tossing to coat evenly in the sauce.
Stir in grated Parmesan cheese, and season with salt and black pepper to taste.
Serve immediately, garnished with extra Parmesan if desired.

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Creamy Mushroom Risotto with Thyme

Italian · 45 min · vegetarian, gluten-free

Ingredients & steps ↓

1.5 cups arborio rice
1 lb cremini mushrooms
6 cups vegetable broth
1 yellow onion
1/2 cup dry white wine
3/4 cup parmesan
3 tbsp butter
1 tbsp fresh thyme
2 tbsp olive oil

Saute sliced mushrooms in olive oil until browned; set aside.
Soften diced onion in butter, then add rice and toast 2 minutes until translucent at the edges.
Pour in white wine and stir until absorbed.
Add warm broth one ladle at a time, stirring, until each addition is absorbed, about 20 minutes.
Fold in mushrooms, thyme, parmesan, and remaining butter; season and serve creamy.

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Creamy Mushroom Smothered Pork Chops With Green Beans

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

Ingredients & steps ↓

4 chops, about 2 lb total, 1 inch thick bone-in pork chops
12 oz, sliced cremini mushrooms
1 lb, trimmed green beans
3/4 cup heavy cream
4 tbsp unsalted butter
3 cloves, minced garlic
1 tbsp leaves fresh thyme
2 tsp kosher salt
1 tsp black pepper

Salt and pepper the chops on both sides and let them sit on the counter while you slice the mushrooms.
Melt 1 tablespoon butter in a heavy skillet over medium-high. Sear the chops 5 minutes per side, until the surface is browned and springs back at the edges, then move them to a plate.
Add 2 tablespoons butter and the mushrooms to the same pan in a single layer. Leave them still for 4 minutes so they brown instead of steam, then stir and cook 4 minutes more until they squeak against the pan and their liquid is gone. Add the garlic and thyme for 30 seconds.
Pour in the cream, scrape the fond loose, and slide the chops back in with any juices. Simmer 8 minutes, spooning gravy over the top, until the chops read 145F.
While they finish, steam the green beans 5 minutes until bright and just tender, drain and toss with the last tablespoon of butter and a pinch of salt. Plate the chops smothered in the mushroom cream with the beans alongside.

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Creamy Mushroom Soup With Garlic Butter Toast

American · 35 min · vegetarian

Ingredients & steps ↓

2 lb, sliced cremini and white mushrooms
8 tbsp unsalted butter
1/3 cup all-purpose flour
3 cups vegetable broth
1 cup heavy cream
1 1/2 cups whole milk
1 large, diced yellow onion
8 thick slices crusty bread
6 cloves, minced garlic
1/2 cup grated Parmesan
2 tbsp olive oil
1 tbsp total salt, black pepper and thyme

Cook the mushrooms in the oil and 3 tbsp butter over high heat for 10 minutes without stirring much, until their water boils off and the edges brown deeply.
Add the onion and half the garlic and cook 5 minutes until the onion is soft.
Stir in the flour and cook 1 minute, then whisk in the broth and simmer 5 minutes until it thickens enough to coat a spoon.
Add the milk and cream and bring to a bare simmer, seasoning hard with salt, pepper and thyme.
Mash the remaining butter with the rest of the garlic, spread on the bread, top with Parmesan, and broil 3 minutes until the edges are crisp and browned.
Ladle the soup into bowls and serve with the hot garlic toast for dipping.

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Creamy Scalloped Potatoes with Chives

American · 125 min · vegetarian, gluten-free

Ingredients & steps ↓

4 lb Yukon gold potatoes
2 1/2 cups heavy cream
1 cup whole milk
4 garlic cloves
2 tbsp unsalted butter
8 oz Gruyere cheese (or sharp white cheddar)
1/4 cup snipped fresh chives
1 tbsp Dijon mustard
1/4 tsp ground nutmeg

Heat the oven to 350F and butter a 9x13 baking dish with the 2 tbsp butter.
Slice the potatoes 1/8 inch thick — a mandoline makes quick, even work of it.
Simmer the cream, milk, smashed garlic, Dijon, nutmeg, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper in a saucepan for 5 minutes to make the garlic-nutmeg cream; fish out the garlic.
Shingle a third of the potatoes into the dish, scatter with a third of the grated Gruyere, and repeat twice more, pouring the warm cream evenly over the top so it seeps into every layer.
Cover with foil and bake 40 minutes, then uncover and bake 30-35 minutes more until the top is deeply golden and a knife slides through the center with no resistance.
Rest 15 minutes so the cream sets into a sliceable sauce, then shower with the chives.

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Creamy Shrimp Alfredo With Fettuccine And Peas

American · 30 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

1 1/4 lb large shrimp, peeled and deveined
14 oz fettuccine
1 1/2 cups heavy cream
4 tbsp butter
1 1/4 cups grated Parmesan
1 1/2 cups frozen peas
4 cloves garlic
to taste black pepper, salt, parsley

Boil the fettuccine in heavily salted water until al dente, then reserve 1 cup of the water before draining.
Pat the shrimp dry and season with salt and pepper.
Melt half the butter in a wide skillet over medium-high heat and cook the shrimp in one layer, about 90 seconds per side, until they curl into loose C shapes and turn opaque; move them to a plate.
Lower the heat, add the remaining butter and the garlic, and cook 30 seconds until fragrant but not colored.
Pour in the cream and simmer 3 to 4 minutes until it reduces slightly and coats the back of a spoon.
Whisk in the Parmesan off the heat so it melts smoothly instead of seizing.
Add the pasta and peas, tossing with splashes of pasta water until the sauce clings to every strand.
Fold the shrimp back in with their juices, warm 30 seconds, and finish with parsley and cracked pepper.

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Creamy Steel-Cut Oats With Bananas, Walnuts And Brown Sugar

American · 35 min · vegetarian, gluten-free

Ingredients & steps ↓

1 1/3 cups steel-cut oats
3 cups whole milk
3 tbsp unsalted butter
1 cup walnut halves
3, sliced bananas
1/3 cup light brown sugar
1/2 cup heavy cream
2 tsp total salt and cinnamon

Toast the oats in the butter in a saucepan for 3 minutes until they smell like popcorn and turn a shade darker.
Add the milk, 2 cups water, the cinnamon and a big pinch of salt, and bring to a simmer, stirring so nothing catches on the bottom.
Cook uncovered at a lazy bubble for 25 minutes, stirring every few minutes, until the grains are tender and the pot is thick enough to hold a spoon upright.
Toast the walnuts in a dry skillet for 4 minutes until fragrant, then chop them.
Stir the cream and half the brown sugar into the oats and let them sit 3 minutes to thicken further.
Spoon into bowls and top with sliced banana, walnuts and the remaining brown sugar.

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Creamy Tomato Basil Pasta

Italian · 30 min · vegetarian

Ingredients & steps ↓

12 oz Spaghetti
2 tbsp Olive oil
3 Garlic cloves
28 oz Canned crushed tomatoes
1 cup Heavy cream
1/4 cup Fresh basil
to taste Salt
to taste Black pepper

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add crushed tomatoes to the skillet, season with salt and pepper, and simmer for 10 minutes to develop flavor.
Stir in heavy cream and chopped basil, cooking for another 2-3 minutes until the sauce is creamy and heated through.
Combine cooked spaghetti with the sauce, tossing to coat evenly. Serve immediately, garnished with extra basil if desired.

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Creamy Tomato Rigatoni With Ricotta And Garlic Bread

American · 35 min · vegetarian, high-protein

Ingredients & steps ↓

14 oz box rigatoni
24 oz jar marinara sauce
3/4 cup heavy cream
1 1/4 cups whole-milk ricotta
3/4 cup grated Parmesan
4 tbsp unsalted butter
half a loaf Italian bread
5 cloves, minced garlic
1 small, diced yellow onion
2 tsp total salt, black pepper and red pepper flakes

Boil the rigatoni in heavily salted water for 10 minutes until the pasta bends but still has a firm white core; reserve a cup of the water before draining.
Soften the onion and half the garlic in 2 tbsp butter over medium heat for 5 minutes until the onion goes soft and sweet-smelling.
Add the marinara and simmer 8 minutes until it darkens and thickens enough that a spoon leaves a clear trail.
Stir in the cream and half the ricotta and cook 2 minutes more until the sauce turns an even rosy orange.
Toss the drained pasta into the sauce with the Parmesan, loosening with pasta water until every tube is coated and glossy.
Mash the remaining butter with the rest of the garlic, spread on the split bread, and broil 3 minutes until the edges are crisp and browned.
Spoon the remaining ricotta over the pasta in soft dollops and serve with the hot garlic bread.

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Crepes au Beurre

French · 20 min · vegetarian

Ingredients & steps ↓

1 cup all-purpose flour
2 large eggs
1 1/4 cups whole milk
2 tbsp melted unsalted butter
1 tbsp granulated sugar
1/4 tsp fine sea salt
1 tbsp butter for the pan

Whisk the flour, sugar, and salt together, then beat in the eggs, milk, and melted butter until the batter is smooth and thin.
Let the batter rest for 5 minutes so the flour hydrates and the crepes stay tender.
Heat a lightly buttered 9-inch skillet over medium heat and ladle in about 1/4 cup batter, swirling to coat the pan thinly.
Cook for about 60 seconds until the edges lift and the underside is golden, then flip and cook 20 to 30 seconds more.
Stack the finished crepes on a plate and serve warm with sugar, jam, or lemon.

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Crispy Bacon And Egg Breakfast Tacos

American · 25 min · pork · high-protein

Ingredients & steps ↓

12 (6-inch) corn tortillas
8 large eggs
12 slices thick-cut bacon
1 1/4 cups sharp cheddar, shredded
1 1/2 tbsp butter
2/3 cup jarred salsa
1 medium avocado, sliced
3 scallions, thinly sliced
1/2 tsp each kosher salt and black pepper

Cook the bacon in a cold skillet over medium 10 minutes, turning once, until it is brittle at the edges. Drain and break into large shards.
Char the tortillas 30 seconds per side directly over a gas flame or in a dry skillet until they blister and smell toasted. Wrap in a towel to stay pliable.
Pour off the bacon fat, wipe the skillet, and melt the butter over medium-low.
Beat the eggs with the salt and pepper, pour them in, and push them slowly with a spatula until they form soft folds still wet-looking, about 3 minutes.
Kill the heat and fold in the cheddar so it melts from residual warmth rather than tightening the eggs.
Spoon the eggs into the tortillas and top with bacon, avocado, salsa, and scallions.

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Crispy Baked Falafel Mezze Plate

Mediterranean · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

1 cup dried chickpeas, soaked overnight
1/2 yellow onion
3 garlic cloves
1 cup fresh parsley
1 tsp ground cumin
1 tsp ground coriander
1/2 cup hummus
2 whole-wheat pita
1 cup, diced cucumber and tomato
2 tbsp extra-virgin olive oil

Preheat the oven to 400F and line a baking sheet with parchment.
Pulse the soaked (not cooked) chickpeas with onion, garlic, parsley, cumin, and coriander in a food processor until coarse but cohesive.
Season with salt, form into 12 patties, brush with olive oil, and place on the sheet.
Bake for 20 minutes, flipping halfway, until golden and crisp.
Warm the pita and arrange with hummus, the diced cucumber-tomato salad, and the falafel.
Drizzle everything with olive oil before serving.

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Crispy Chicken Biscuit Sandwiches With Pepper Jelly

American · 30 min · chicken · high-protein

Ingredients & steps ↓

1 1/3 lb boneless skinless chicken breasts, halved thin
3/4 cup buttermilk
1 cup all-purpose flour
1/4 cup absorbed vegetable oil, for frying
8 refrigerated buttermilk biscuits
3 tbsp butter, melted
1/3 cup red pepper jelly
1/2 cup dill pickle chips
1 tsp each paprika, garlic powder, black pepper, salt

Bake the biscuits per the package, about 14 minutes at 400F, until risen and browned on top; brush them with melted butter while hot.
Soak the thin chicken cutlets in the buttermilk for 10 minutes so the coating has something to grip.
Stir the seasonings into the flour, then press each wet cutlet firmly into it, shake off the loose flour, and let the pieces sit 3 minutes until the coating looks damp.
Heat 1/3 inch of oil to 350F in a heavy skillet; a pinch of flour should sizzle immediately.
Fry the cutlets 3 to 4 minutes per side, until the crust is golden brown and the thickest part reads 165F.
Drain on a rack and salt them right away while the surface is still hot.
Split the biscuits, spread pepper jelly on both cut sides, and build with a cutlet and pickle chips.

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