Cookbook

Classic Chickpea Falafel with Tahini Sauce

Middle-eastern · 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 cups dried chickpeas, soaked overnight
• 1 small yellow onion
• 1 cup packed fresh parsley
• 1/2 cup packed fresh cilantro
• 4 garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1/3 cup tahini
• 1 lemon
• 3 cups neutral oil for frying

1. Drain soaked chickpeas well; do not cook them. Pat dry on a towel.
2. Pulse chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, and 1 tsp salt in a food processor to a coarse, sandy paste that holds together when squeezed.
3. Stir in baking soda and rest the mixture, covered, in the fridge 30 minutes.
4. Whisk tahini with lemon juice, 1 grated garlic clove, and 4-6 tbsp water until pourable; season with salt.
5. Heat oil to 350F. Scoop 1.5 tbsp portions into balls and fry in batches 3-4 minutes until deep brown and crisp.
6. Drain on a rack and serve hot with the tahini sauce.

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Classic Deviled Eggs Three Ways

American · 60 min · pork · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp sweet paprika
• 1/2 tsp chipotle chile powder
• 2 slices bacon
• 2 tbsp dill pickle relish
• 2 tbsp chopped fresh dill

1. Put the eggs in a single layer in a pot, cover with cold water by an inch, and bring to a full boil. Cut the heat, cover, and let stand 11 minutes.
2. While the eggs stand, cook the bacon in a skillet over medium until crisp, about 6 minutes; drain and crumble fine.
3. Move the eggs to an ice bath for 15 minutes — cold eggs peel clean and slice sharp.
4. Peel, halve lengthwise, and pop the yolks into a bowl. Mash smooth with the mayonnaise, Dijon, vinegar, 1/4 tsp salt, and a few grinds of pepper.
5. Divide the filling into three bowls. Leave one classic. Stir the chipotle powder into the second. Stir the pickle relish into the third.
6. Pipe or spoon the fillings back into the whites in three matching rows: dust the classic with sweet paprika, top the chipotle with crumbled bacon, and crown the pickle row with fresh dill. Serve cold.

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Classic Hummus Bowl with Spiced Chickpeas

Middle-eastern · 25 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 2 15-oz cans canned chickpeas
• 1/2 cup tahini
• 1 garlic clove
• 2 lemons
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh parsley

1. Reserve 1/2 cup chickpeas; simmer the rest 10 minutes until very soft, then drain.
2. Blend the soft chickpeas with tahini, garlic, juice of 2 lemons, ice water, and salt until silky.
3. Toss the reserved chickpeas with cumin, paprika, and a little oil.
4. Roast the spiced chickpeas at 425F for 12 minutes until crisped, or crisp in a skillet.
5. Spread the hummus in a bowl with a swoosh.
6. Top with the spiced chickpeas, olive oil, and parsley.

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Classic Lamb Moussaka

Greek · 95 min · lamb

Ingredients & steps ↓

• 2 large eggplant
• 2 medium russet potatoes
• 1.5 lb ground lamb
• 1 yellow onion
• 1 (14 oz) can crushed tomatoes
• 3 cups whole milk
• 5 tbsp unsalted butter
• 5 tbsp all-purpose flour
• 2 eggs
• 1/2 tsp ground cinnamon
• 1/2 cup grated kefalotyri cheese
• 4 tbsp olive oil

1. Slice eggplant and potatoes into 1/4-inch rounds, salt the eggplant and rest 20 minutes, then pat dry.
2. Brush vegetables with olive oil and roast at 425F for 20 minutes until softened; set aside.
3. Brown the lamb with diced onion, add crushed tomatoes and cinnamon, and simmer 20 minutes until thick.
4. Make bechamel: melt butter, whisk in flour 1 minute, gradually add warm milk, and cook until thick, then off heat stir in beaten eggs and half the cheese.
5. Layer potatoes, then eggplant, then meat sauce in a greased 9x13 dish.
6. Top with bechamel, sprinkle remaining cheese, and bake at 350F for 45 minutes until golden.
7. Rest 20 minutes before cutting so the layers set.

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Classic Popovers with Honey Butter

American · 75 min · vegetarian, low-carb

Ingredients & steps ↓

• 4 large eggs
• 2 cups whole milk
• 2 cups all-purpose flour
• 8 tbsp (1 stick), divided unsalted butter
• 2 tbsp honey
• 1 orange

1. Whisk the eggs and milk until frothy, then whisk in the flour and 1 tsp salt until just a few small lumps remain. Melt 3 tbsp of the butter; whisk 2 tbsp into the batter and save the rest for the pan.
2. Rest the batter 30 minutes at room temperature — this relaxes the flour and takes the chill off, and warm batter is the secret to tall popovers. Meanwhile, heat the oven to 450F with a 12-cup popover pan or standard muffin tin inside.
3. While the batter rests, make the honey butter: beat the remaining 5 tbsp softened butter with the honey, 1 tsp of zest from the orange, and a pinch of flaky salt until fluffy.
4. Carefully brush the hot cups with the reserved melted butter and fill each about two-thirds full — the batter should sizzle as it hits.
5. Bake 15 minutes at 450F, then reduce to 350F and bake 15 minutes more. Do not open the oven door — a popover's whole personality is steam, and a peek deflates it.
6. Pierce each popover with a paring knife the second they come out so they stay crisp, and serve immediately with the orange-honey butter.

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Classic Sage Butter Roast Turkey

American · 960 min · turkey · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 (12 lb) whole turkey, thawed
• 1/4 cup kosher salt
• 2 tbsp light brown sugar
• 1 tbsp dried sage
• 2 lemons
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 bunch fresh sage
• 4 garlic cloves
• 1 tsp smoked paprika
• 1 large yellow onion
• 2 celery stalks
• 2 carrots
• 2 cups low-sodium chicken broth

1. The night before (at least 12 hours ahead, up to 24): remove the giblets and neck, pat the turkey completely dry, and set it on a rack over a sheet pan. Stir together the kosher salt, brown sugar, dried sage, and the zest of both lemons — this is your sage-citrus brine salt.
2. Rub the brine salt all over the bird, working some directly onto the meat under the breast and thigh skin. Refrigerate uncovered overnight; the dry brine seasons deep and dries the skin so it roasts crisp.
3. Day of: mash the softened butter with 3 tablespoons finely chopped fresh sage, the grated garlic, and the smoked paprika. Heat the oven to 325F with a rack in the lower third.
4. Do not rinse the bird — just pat it dry. Loosen the skin over the breasts and thighs and spread about two-thirds of the sage butter directly on the meat. Melt the rest for basting.
5. Halve the zested lemons and tuck them into the cavity with half the onion and a few whole sage sprigs. Scatter the remaining onion, the celery, and the carrots in the roasting pan, pour in the broth, and set the turkey on a rack above them, breast up. Tie the legs and tuck the wing tips.
6. Roast about 13 minutes per pound — 2 1/2 to 2 3/4 hours for a 12-pounder — brushing with the melted sage butter during the last 45 minutes. Tent the breast with foil if it browns ahead of schedule.
7. The bird is done when an instant-read thermometer hits 165F in the thickest part of the thigh, away from the bone. Start checking at the 2 1/4 hour mark.
8. Rest the turkey 30 minutes, uncovered, before carving — do not skip this; it keeps the slices juicy. Strain and save every drop of the pan drippings for your gravy.

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Classic Tomato and Pepper Shakshuka

Mediterranean · 20 min · vegetarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 4 large eggs
• 1 can (14 oz) canned crushed tomatoes
• 1, diced red bell pepper
• 1, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 2 tbsp extra-virgin olive oil
• 2 tbsp, chopped fresh flat-leaf parsley

1. Heat olive oil in a large skillet over medium heat and cook the onion and bell pepper for 6 minutes until softened.
2. Add garlic, cumin, and paprika and stir for 1 minute until fragrant.
3. Pour in the crushed tomatoes, season with salt, and simmer for 5 minutes until thickened.
4. Make 4 wells in the sauce and crack an egg into each.
5. Cover and cook for 5 to 7 minutes until the whites are set but the yolks remain runny.
6. Scatter parsley over the top and serve straight from the pan.

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Classic Tuna Melt

American · 18 min · fish · pescatarian, high-protein

Ingredients & steps ↓

• 2 cans (10 oz) canned tuna in water, drained
• 1/3 cup mayonnaise
• 1/4 cup celery, finely diced
• 4 slices sourdough bread
• 4 cheddar cheese slices
• 2 tbsp unsalted butter, softened
• 1 tsp dijon mustard
• 1/4 tsp black pepper

1. Mix tuna, mayonnaise, celery, dijon, and black pepper in a bowl.
2. Butter one side of each bread slice.
3. Place two slices butter-side down; top with cheese, tuna salad, and more cheese.
4. Close sandwiches with remaining bread, butter-side out.
5. Grill in a skillet over medium heat 3 to 4 minutes per side until golden and melted.
6. Slice in half and serve hot.

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Cochinita Pibil

Mexican · 230 min · pork · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 2.5 lb pork shoulder
• 3 oz achiote paste
• 3 orange
• 2 lime
• 2 tbsp white vinegar
• 5 garlic cloves
• 2 large banana leaves
• 2 red onion
• 12 corn tortillas

1. Blend achiote paste with orange juice, lime juice, vinegar, garlic, and salt into a marinade.
2. Cut the pork into large chunks and coat thoroughly with the marinade.
3. Line a Dutch oven with banana leaves, add the pork, and fold the leaves over to enclose.
4. Cover and roast at 325 F for about 3.5 hours until the pork shreds easily (or 40 minutes at high pressure in a pressure cooker).
5. Meanwhile, thinly slice red onion and pickle it in lime juice and salt for 20 minutes.
6. Shred the pork in its juices and serve on warm tortillas topped with pickled red onion.

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Coconut Cream Pie with Toasted Coconut

American · 305 min · vegetarian

Ingredients & steps ↓

• 1 round (9-inch) refrigerated pie dough
• 1 1/2 cups sweetened shredded coconut
• 1 can (13.5 oz) canned full-fat coconut milk
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 5 (yolks only) eggs
• 2 tbsp unsalted butter
• 2 tsp vanilla extract
• 1 1/4 cups heavy cream
• 3 tbsp powdered sugar

1. Heat the oven to 375F. Fit the pie dough into a 9-inch pie plate, crimp the edge, line with parchment and pie weights (dried beans work), and blind-bake 15 minutes. Remove weights and bake 8 more minutes until golden all over. Cool.
2. Spread all the shredded coconut on a sheet pan and toast at 350F for 6-8 minutes, stirring twice, until deeply golden. This is the house move — toasted coconut goes in the custard, not just on top, which doubles the flavor of an otherwise classic pie.
3. Whisk the egg yolks with the sugar, cornstarch, and 1/4 tsp salt until smooth and pale.
4. Heat the coconut milk and whole milk in a saucepan until steaming. Whisk a ladleful into the yolks to temper, then pour everything back into the pan.
5. Cook over medium, whisking constantly, until the custard thickens and bubbles at the center; boil a full 2 minutes so the cornstarch sets and the yolks' enzymes are cooked out (skip this and the pie weeps).
6. Off the heat, whisk in the butter and vanilla, then fold in 1 cup of the toasted coconut.
7. Pour into the cooled crust and press plastic wrap directly on the surface. Chill at least 4 hours, until fully set — this chill is counted in the total time; a warm cream pie won't slice.
8. Whip the heavy cream with the powdered sugar to soft peaks, swoop it over the pie, and shower with the remaining toasted coconut.

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Coconut Red Curry with Vegetables

Thai · 30 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 3 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth or water
• 1.25 lb boneless chicken thighs, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 lime, juiced
• 1/3 cup Thai basil or cilantro
• 3 cups jasmine rice, cooked

1. In a wide pot, scoop the thick cream from the top of the coconut milk. Heat over medium-high; add curry paste, stir-fry 2 min until oil separates.
2. Add chicken; toss 3 min until coated and starting to cook. Add remaining coconut milk, broth, sugar, fish sauce.
3. Simmer 8 min. Add bell pepper, zucchini, snap peas; cook 5 min until vegetables are crisp-tender.
4. Off heat, stir in lime juice + basil. Taste; add more fish sauce or lime as needed. Serve over rice.

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Coconut Shrimp Curry

Indian · 25 min · shrimp · pescatarian, gluten-free, high-protein

Ingredients & steps ↓

• 1.25 lb medium shrimp, peeled
• 2 tbsp vegetable oil
• 1 yellow onion, sliced
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1 can (14 oz) coconut milk
• 2 tbsp tomato paste
• 1 lime, juiced
• 1/3 cup cilantro
• 3 cups basmati rice, cooked
• 1 tsp kosher salt

1. Heat oil in a skillet over medium-high. Cook onion 5 min until soft. Add garlic + ginger; cook 30 sec.
2. Stir in curry powder + turmeric + tomato paste; toast 1 min until darkening.
3. Add coconut milk + salt; simmer 5 min to thicken.
4. Add shrimp; cook 3 min until pink. Off heat, stir in lime juice. Top with cilantro; serve over rice.

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Coffee-Chile Crusted Smoked Prime Rib

Bbq · 1030 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

• 7 lb bone-in standing rib roast (3-bone)
• 3 tbsp finely ground dark roast coffee
• 2 tbsp ancho chile powder
• 1 tbsp chipotle chile powder
• 1 tbsp smoked paprika
• 2 tbsp dark brown sugar
• 1 tbsp garlic powder
• 1 cup sour cream
• 3 tbsp prepared horseradish
• 1 bunch fresh chives

1. The night before, salt the roast generously on all sides (about 1 tablespoon kosher salt) and refrigerate it uncovered at least 12 hours — this dry brine seasons deep and dries the surface so the crust sets.
2. Stir together the house Midnight Ember rub: ground coffee, ancho, chipotle powder, smoked paprika, brown sugar, garlic powder, and 2 teaspoons coarse black pepper.
3. An hour before smoking, coat the roast heavily with the rub, pressing it into every surface. Set your smoker (or grill set up for indirect heat) to 225F with oak or hickory.
4. Smoke the roast bone-side down about 3 1/2 to 4 hours — figure roughly 35 minutes per pound — until an instant-read thermometer reads 120F dead center. Trust the thermometer, not the clock.
5. Rest the roast, loosely tented, 30 minutes while you crank the smoker or oven to 500F.
6. Whisk the sour cream with the horseradish, minced chives, and a pinch of salt; chill until carving time.
7. Sear the rested roast 8 to 10 minutes in the 500F heat until the coffee-chile crust is deeply burnished; carryover lands it at 130 to 132F — perfect rosy medium-rare edge to edge.
8. Carve the bones off in one slab, slice the eye thick, and serve with the crust shards, the horseradish cream, and the bones for whoever earned them.

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Coffee-Rubbed Breakfast Steak with Fried Eggs

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

Ingredients & steps ↓

• 1 1/2 lb top sirloin steaks
• 1 tbsp finely ground coffee
• 2 tsp light brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1 tsp coarse black pepper
• 2 tbsp unsalted butter
• 1 tbsp neutral oil
• 4 large eggs
• 2 tbsp chives

1. Pat the steaks very dry. Mix the coffee, brown sugar, paprika, garlic powder, salt and pepper and rub it over both sides, then leave them at room temperature 15 minutes.
2. Heat the oil in a cast-iron skillet over medium-high until it shimmers and the first wisp of smoke appears.
3. Sear the steaks 3 to 4 minutes per side. The sugar in the rub browns fast, so keep an eye on it; pull at 130 to 135F on an instant-read for medium.
4. Add the butter in the last minute and spoon it over the steaks as they finish.
5. Rest the steaks on a board 8 minutes. This is not optional; cut early and the juice ends up on the board.
6. Fry the eggs in the same pan over medium about 4 minutes, spooning the pan fat over the tops, until the whites are fully set and the yolks are firm.
7. Slice the steak against the grain, top each portion with an egg and the chives, and spoon over any resting juices.

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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

1. 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.
2. Mix the coffee, sugar, paprika, kosher salt, pepper, garlic powder, chipotle and cocoa.
3. Press the rub hard into the meat side and only lightly onto the fat cap — sugar sitting on fat over direct heat burns bitter.
4. Smoke fat cap up at 250°F over oak or hickory for 70-80 minutes, to 115°F internal.
5. 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.
6. 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

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

1. Simmer chicken with scallions in 10 cups salted water for 25 minutes, then remove, shred, and reserve the broth.
2. Add russet and yukon potatoes to the broth and cook 20 minutes until they break down and thicken the soup.
3. Add baby potatoes, corn cobs cut in thirds, and guascas; simmer 20 minutes until tender.
4. Return shredded chicken to warm through.
5. 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

1. Mix masarepa, salt, annatto, and warm water into a soft dough; form 4 thin discs.
2. Heat oil to 350F and fry each arepa 1 minute until it puffs; remove.
3. Cut a small slit in the edge of each puffed arepa to make a pocket.
4. Crack an egg into each pocket and pinch the opening closed.
5. Fry again 2 to 3 minutes, spooning oil over the top, until the egg sets and the shell is golden.
6. 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

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

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

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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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

1. Marinate pork chops with lemongrass, garlic, fish sauce, and brown sugar for 20 minutes.
2. Cook the rice in a rice cooker or pot until fluffy.
3. Grill or sear the pork over medium-high 4-5 minutes per side until caramelized and cooked through.
4. Rest the pork 5 minutes.
5. Plate rice topped with a drizzle of scallion oil and the grilled pork chop.
6. 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

1. 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.
2. Season both sides with the rub, the salt and 1 tbsp of the brown sugar, and rest 30 minutes.
3. 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.
4. Cover with foil and cook 30 minutes more to 175°F — thighs want to run past 165°F for the connective tissue to give.
5. Drain the pan liquid off, then brush the thighs with the barbecue sauce thinned with the warmed honey and remaining brown sugar.
6. Return uncovered at 300°F for 15 minutes until the glaze is tacky and does not run when you tilt a piece.
7. 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)

1. Mix flour with boiling water using chopsticks until shaggy, then knead 3 minutes into a smooth dough; rest covered 10 minutes.
2. 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.
3. Flatten each coil and roll back out to a 7-inch pancake.
4. 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.
5. 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

1. Render the bacon lardons in a Dutch oven until crisp, then set aside, leaving the fat behind.
2. Season the chicken, brown it well on all sides in the bacon fat, and remove.
3. Saute the pearl onions and mushrooms until golden, add the garlic and flour, and cook 1 minute.
4. Pour in the red wine and stock, scraping the pot, then return the chicken and bacon with the thyme and bay leaf.
5. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer to a buttered 9x13 baking dish, scatter the cotija over the top, and cover with foil.
6. 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

1. Parboil diced potatoes 4 minutes, then drain well.
2. Melt butter in a large skillet over medium-high and cook onion 2 minutes.
3. Add potatoes and spread flat; cook without stirring 3 minutes to crisp.
4. Stir in corned beef, season with salt and pepper, and press into a crust, 3 minutes.
5. Make four wells and crack an egg into each; cover and cook 3 to 4 minutes.
6. 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

1. 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.
2. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl.
3. 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.
4. Beat the remaining softened butter with 2 tbsp of the maple syrup until it is light and spreadable.
5. 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.
6. 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

1. Toss the coleslaw mix with mayonnaise, vinegar and a pinch of salt, then chill so the cabbage softens slightly but stays crunchy.
2. 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.
3. Season the remaining cornmeal hard with salt, pepper and cayenne. Soak the fillets in the rest of the buttermilk, then press into the cornmeal.
4. 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.
5. Fry the catfish 4 minutes per side until the crust is crisp and the fish flakes into clean white curds at the thickest point.
6. 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

1. 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.
2. Mix the cornmeal, flour, salt, pepper and cayenne in a shallow dish.
3. Pat the trout dry, dip each fillet in the buttermilk and press it into the cornmeal on both sides until evenly coated.
4. Bring the bacon fat back to medium-high until it shimmers and lay the fillets in flesh-side down.
5. Fry 3 to 4 minutes without moving them, until the crust is set and deep gold, then turn carefully with a fish spatula.
6. 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.
7. 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

1. 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.
2. 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.
3. Divide the cottage cheese between 4 bowls and spoon the fruit and its juices over.
4. 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

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

1. 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.
2. 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.
3. Move the ham to a warm plate. Country ham is already cured and salty, and cooking it further turns it leathery.
4. 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.
5. Add the brown sugar and simmer 3 to 4 minutes until reduced by about a third and glossy.
6. 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

1. Boil the cubed potatoes in salted water 15 to 18 minutes until a fork meets no resistance, then drain and keep them warm.
2. Pound the chops between two sheets of plastic wrap to an even quarter inch so they cook through before the crust burns.
3. 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.
4. 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.
5. 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.
6. Drain the cutlets on a rack and pour off all but 2 tablespoons of the fat, leaving the browned bits behind.
7. 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.
8. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

1. 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.
2. Whisk the mayonnaise, chili sauce, relish, Worcestershire and the juice of half the lemon into a dressing and season with salt and black pepper.
3. Cut the romaine into wide ribbons and spread it over four plates or one platter.
4. Halve the tomatoes, slice the cucumber into half-moons, quarter the eggs and slice the avocado, then arrange them in rows over the lettuce.
5. Pick the crabmeat over for shell and mound it in the center without breaking up the lumps.
6. 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

1. Pick through the crab for shell fragments, then fold it with the mayonnaise, celery, scallions, lemon juice and Old Bay, keeping the lumps whole.
2. Butter the split English muffins and toast them cut side up under the broiler for 2 minutes until the edges brown.
3. Mound the crab mixture on each half, spreading it to the very edge so nothing burns.
4. Blanket each one with cheddar.
5. Broil 4 to 5 minutes, watching closely, until the cheese is bubbling and blistered brown in spots and the filling is hot through.
6. 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

1. 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.
2. Fold the cream cheese, mayonnaise, parmesan, parsley and old bay together, then fold in the crab gently so the lumps survive.
3. Pack the filling into the pockets, mounding whatever will not fit on top, and set the fillets on a buttered baking dish.
4. 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.
5. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Pat the cod dry, cut it into four even portions, and set them in a buttered baking dish. Season with salt and pepper.
6. 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.
7. 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.
8. 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

1. Pulse the cranberries with the sugar in a food processor until coarsely chopped — think confetti, not paste. A few bigger pieces are welcome.
2. 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.
3. Add the juice of both limes, the zest and juice of the orange, the cumin, and a pinch of salt. Stir well.
4. 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.
5. 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

1. Zest one orange and set the zest aside, then juice both — you want about 2/3 cup juice.
2. 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.
3. 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.
4. Off the heat, stir in the reserved orange zest and a small pinch of salt to sharpen the fruit.
5. Fish out the ginger coins, cinnamon stick, star anise, and cloves.
6. 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

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

1. 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.
2. 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.
3. Pour in the cream and simmer 3 minutes, then stir in half the cheddar until it melts smooth. Season with salt and pepper.
4. 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.
5. 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

1. 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.
2. 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.
3. Dice the cherry tomatoes and set aside.
4. Assemble bowls by dividing mixed greens among four bowls. Top with sliced chicken, cherry tomatoes, and spoonfuls of avocado sauce.
5. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. 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.
3. 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.
4. Stir in the dijon, paprika, half the cheddar and the broccoli, tossing until every floret is coated.
5. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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