Schnitzel with Spaetzle

Slice each sausage link into 1/4-inch thick medallions.

Pour the marinara into a medium saucepan. Rinse the jar with the beef broth and add it to the pan along with the basil. Heat over low heat, stirring occasionally, until warmed through — about 15 minutes. Keep warm on low.

Heat a large skillet over medium heat until it reaches 200–250°F, about 2 minutes. Add the vegetable oil.

Add the sausage medallions in a single layer. Cook over high heat for about 15 minutes, flipping each piece as needed to get a good sear on both sides without burning. You want deep caramelization on the cut faces.

Remove the sausages from the pan. With the heat still on, pour in the dry sherry to deglaze — scrape up all the browned bits from the bottom of the pan.

Return the sausages to the pan. Pour in the warm marinara sauce and stir to combine. Simmer over low heat for about 10 minutes to let everything come together.

Meanwhile, bring 6–8 quarts of lightly salted water to a boil in a stock pot. Cook the spaghetti according to package directions. Drain and return to the pot.

Add butter, Parmesan, garlic powder, and black pepper to the hot drained noodles. Toss well to coat every strand.

Serve the buttered noodles topped or mixed with the sausage and sauce as you like.

Julienne the bok choy, bias-slice the celery, and radially slice the onions. Set vegetables aside in a bowl.

Slice the London broil thin against the grain. Set aside.

Combine beef broth, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, and white pepper in a bowl. Stir well and set aside.

In a small ramekin, stir together the cornstarch and cold water until smooth to form a slurry. Set aside.

Heat the wok over high heat. Add a light coating of vegetable oil and a splash of sesame oil. Sauté the vegetables for about 3 minutes until the onions are just slightly translucent — don't overcook. Return vegetables to their bowl.

Add 2 tablespoons of vegetable oil to the hot wok. Cook the beef in batches over high heat for about 6 minutes total, draining any water that accumulates so the meat sears rather than steams.

Add the vegetables back to the wok with the beef over medium heat. Stir to combine.

Pour the sauce over the stir fry and heat until it just approaches a boil, about 3 minutes.

Push the stir fry to the sides of the wok, clearing the center. Add the cornstarch slurry to the center a little at a time, stirring frequently, until the sauce reaches your desired thickness. Fold everything together.

Serve over cooked rice.

Take the chicken out of the fridge an hour before cooking. Pat it completely dry with paper towels — this is the key to crispy skin.

Preheat oven to 425°F. Mix butter with salt, pepper, garlic powder, and paprika.

Rub the butter mixture all over the chicken, including under the skin over the breast meat. Drizzle with olive oil.

Stuff the cavity with the lemon halves, smashed garlic, and thyme sprigs.

Place breast-side up in a cast iron skillet or roasting pan. Roast for 60–75 minutes until the thigh joint runs clear and skin is deep golden brown.

Rest the chicken for at least 15 minutes before carving. Don't skip this — the juices need time to redistribute.

Preheat oven to 400°F, about 30 minutes.

Combine the ground beef, breadcrumbs, and egg in a large mixing bowl, about 5 minutes.

Add the Worcestershire sauce and beef bouillon. Combine, about 1 minute.

Add the very finely diced onion and celery. Combine, about 1 minute.

Divide the mixture in two and place each half into a loaf pan, about 2 minutes.

Place plastic wrap on the bottom of one loaf pan and press it firmly into the other to mold and compress the loaf. Repeat with the second pan, about 1 minute.

Using your fingers, tuck the edges of each loaf down along the sides of the pan, about 1 minute.

Squeeze ketchup on top of each loaf and spread evenly to the edges with a spoon, about 1 minute.

Place both loaf pans on a baking sheet to catch any grease spillover. Bake at 400°F for 1 hour or until the internal temperature reaches 160°F.

Remove from the oven and let rest for 5 minutes. Drain the grease and remove the loaves from the pans.

Slice each loaf into 3/8-inch pieces and serve.

Grate the Monterey Jack cheese and divide into three equal portions: one for the meat mixture, one for the layers, and one for the top of the casserole.

Brown the ground beef in a large skillet. Drain the grease, about 10 minutes.

Prepare the enchilada sauce according to the packet directions, adding a little extra water for a thinner consistency, about 5 minutes.

Stir some of the enchilada sauce into the browned meat. Add the sliced olives and one third of the cheese. Stir to combine, about 2 minutes.

Divide the meat mixture into three even portions.

Spread a thin layer of enchilada sauce on the bottom of the 9x13 casserole dish.

Build the layers: tortillas (cut some in half to fit the edges), sauce, meat, and cheese. Repeat for three layers. Finish with a top layer of tortillas, the remaining sauce, and the final third of Monterey Jack cheese.

Bake at 375°F for 35 minutes or until the cheese is golden and bubbly.

Let cool for 10 minutes before cutting and serving. Serve with salad.

Slice each chicken breast into thirds: cut off the thin side of the breast, then filet the thicker part in half. You should have 12 roughly even pieces from 4 breasts.

Marinate the chicken pieces with 2 packets of Montreal chicken seasoning according to the package directions. Marinate for 2 hours.

Grill the chicken pieces until the internal temperature reaches 165°F, about 15 minutes.

Remove from the grill and immediately sprinkle the third packet of Montreal seasoning over the cooked pieces. Let rest for 5 minutes.

Serve with your favorite side dish. Great with a tomato and cucumber salad and corn.

Peel and dice the Yukon Gold potatoes into 3/8" cubes. Store in a bowl of cold water until needed.

Season the chicken thighs front and back with 2 tbsp Italian seasoning, 1 tbsp garlic powder, and 1 tsp black pepper.

Drain the potatoes and add to a stockpot with 6 quarts of lightly salted water. Bring to a boil, then reduce to a simmer and cook for 10 minutes or until fork tender. Drain and return to the pot. Set aside.

Coat a large skillet with 2 tbsp olive oil and heat over high heat. Fry the chicken thighs on both sides until cooked through, about 10 minutes. Drain the oil from the skillet.

Cut the cooked chicken thighs into 1/2" pieces. Set aside.

In the same skillet over medium-high heat, melt the butter, scraping up any chicken bits from the pan. Add the flour and stir to form a roux, making sure all the flour is coated in butter, about 2 minutes.

Slowly add the chicken broth, whisking constantly, about 2 minutes. Then slowly add the milk, whisking constantly. The gravy should be thick — not thin.

Heat to just before boiling, then reduce heat and stir occasionally, about 5 minutes.

Add the Worcestershire sauce, soy sauce, 1 tsp garlic powder, and 1/2 tsp black pepper. Stir to incorporate. Taste and adjust salt and pepper.

Add the chicken pieces and potatoes to the gravy. Stir to incorporate. Add the frozen peas and carrots and stir to combine.

Preheat oven to 375°F. Roll out the bottom crust to fit the 9x13 casserole dish and up the sides. Add the chicken and gravy filling and spread evenly.

Roll out the top crust and place over the filling. Cut vent holes with a knife.

Bake at 375°F for 35 to 45 minutes until the top crust is golden and done. Let rest 5 minutes.

Serve as a standalone meal or with a salad. Top with sour cream and Frank's Red Hot if desired.

Cut the roast into 3/4" cubes, about 15 minutes.

Place the beef cubes in a 1-gallon storage bag with 1 cup of Italian dressing. Marinate for 1 to 12 hours.

Slice the bell peppers and sweet onions into 3/4" squares, about 25 minutes.

Skewer the meat and vegetables as desired.

Grill over high heat until the beef reaches your desired internal temperature, about 25 minutes.

Remove from the grill and rest for 5 minutes.

Slice the pitas in half and dress the inside of each with tzatziki sauce, about 15 minutes.

Remove the meat and vegetables from the skewers and place into the pitas, about 5 minutes.

Serve as sandwiches with rice and macaroni or potato salad. Optional: serve with a cucumber, tomato, and feta salad. Beef Rice-a-Roni prepared according to the box is a great side.

Divide the BBQ sauce between two disposable cooking tins. Rinse the bottles with a splash of beer and add to the sauce. Add the remainder of the beer to the tins. Stir well, about 10 minutes.

Season both sides of the pork steaks with Lawry's Seasoned Salt and black pepper, about 2 minutes.

Grill the pork steaks over high heat until seared on both sides, about 6 minutes.

Place the seared steaks into the tins with the BBQ sauce and beer mixture. Cover tightly with foil. Cook over indirect heat with the grill lid closed and the other burners on high for 30 minutes.

Remove the foil. Continue cooking over indirect heat with the grill lid closed for another 30 minutes, until the sauce has thickened to your liking and the steaks are tender.

Serve with fried potatoes and green beans.

Preheat oven to 425°F.

Place the kielbasas on a foil-lined sheet pan.

Prepare the scalloped potatoes per the box instructions in a casserole dish. Allow the potatoes to soak while the oven finishes preheating, about 10 minutes.

Place both the sheet pan and the casserole dish in the oven. Cook for 25 minutes, or as directed on the scalloped potato box. Flip the kielbasas halfway through.

Remove from the oven and let cool for 5 minutes.

Serve with peas. Have Dijon mustard available for the kielbasa.

Peel and chop the onion, celery, and carrot into large chunks. Place in the bottom of the crock pot, about 5 minutes.

Season all sides of the chuck roast generously with Montreal Steak Seasoning. Place on top of the vegetables in the crock pot, about 2 minutes.

Cook on the Low setting for 6–8 hours.

Drain the juices through a strainer into a bowl or measuring cup, about 2 minutes.

Skim the fat off the top and discard any solids from the bottom. Reserve the remaining juice, about 2 minutes.

Melt butter in a saucier over medium-high heat. Add flour and whisk together to form a roux, about 2 minutes.

Slowly add the reserved drippings to the roux, pausing and whisking as you go to prevent lumps. Add only enough liquid to reach your desired gravy consistency. Keep over medium-high heat until the gravy just starts to boil, then reduce to low. Add additional liquid as needed to maintain consistency, about 10 minutes.

Stir in Worcestershire sauce, soy sauce, thyme, and black pepper.

Serve the roast with your choice of potatoes and vegetables. Top with gravy.

Cut the pork shoulder into 1–2" chunks and trim off excess fat, about 30 minutes.

Dredge the pork pieces in flour and shake off the excess, about 10 minutes.

Grill the poblanos, Anaheims, and jalapeño over direct heat until greatly charred on the outside, about 40 minutes.

Grill the tomatillos until slightly charred on the outside, about 15 minutes.

Place the charred chilies and tomatillos in a paper bag and seal. Let steam and rest for 1 hour.

De-seed and peel the skin from the roasted chilies. Place into a blender, about 10 minutes.

Remove the stems from the tomatillos and add to the blender, about 5 minutes.

Add 1/2 cup chicken broth, brown sugar, cilantro tops, and garlic to the blender. Process until smooth, about 2 minutes.

Heat lard in a Dutch oven to 375°F. Working in batches, fry the dredged pork pieces until cooked through, about 4–5 minutes per batch. Don't crowd the pan. Total frying time about 20 minutes.

Drain the oil from the pan (or transfer pork to a separate pan). Add the cooked pork and the chili verde sauce, about 5 minutes.

Add enough chicken broth to just cover the meat. Add the chopped onion and 1 tbsp cumin. Stir to combine.

Bring to a boil, then reduce to a simmer. Cook for 3–4 hours, or until the pork is tender.

Taste the sauce every 30 minutes and adjust with cumin, garlic powder, salt, and black pepper as needed.

Serve with refried beans and tortillas. Optional toppings: pepper jack or Monterey Jack cheese, cilantro, onions, sour cream.

Sear the tri-tip over direct heat on a hot grill, about 30 minutes total, turning to build a crust on all sides.

Move to indirect heat and close the grill cover. Cook until the internal temperature reaches 135°F.

Remove from the grill and rest for 5 minutes.

Slice thin against the grain and serve. Optional: serve with pierogies.

Preheat oven to 325°F.

Prepare the Stove Top Stuffing according to the box directions, about 10 minutes.

Spread the prepared stuffing evenly across the bottom of an 8x8 casserole dish. Top with the drained diced tomatoes, then the lemon slices. Lay the cod fillets over the lemons. Season with salt and pepper to taste, about 3 minutes.

Bake at 325°F for 16–25 minutes, or until the fish is flaky and tender.

Divide into four portions. Squeeze fresh lemon juice over the top and serve with tartar sauce on the side.

Sear the tenderloin over direct heat on a hot grill, turning to build a crust on all sides, about 45 minutes total.

Move to indirect heat and close the grill cover. Cook until the internal temperature reaches 145°F.

Remove from the grill and rest for 5 minutes.

Slice into thin pieces and serve. Optional: serve with pierogies.

Chop the onion and bell pepper into a medium dice. Set aside, about 2 minutes.

Mince the garlic by hand or with a press. Set aside, about 2 minutes.

Season the chicken thighs generously with Tony Chachere's Creole Seasoning. Set aside, about 2 minutes.

Cut the andouille sausage into 1/4" pieces. Set aside, about 2 minutes.

Heat 2 tbsp vegetable oil in a Dutch oven over high heat. Cook the chicken thighs until the outside is nicely browned — they don't need to be cooked through. Reduce heat to medium and remove the thighs from the pan, about 5 minutes.

Add the andouille to the pan. Cook thoroughly, scraping up any browned chicken bits from the bottom, about 3 minutes.

Drain off excess grease. Add the onion and bell pepper to the Dutch oven. Cook until the onions are translucent, about 3 minutes.

Add the rice to the mixture. Cook over medium heat, stirring, until the rice is lightly toasted, about 3 minutes.

Cut the chicken thighs into bite-sized pieces. Add back into the Dutch oven along with all the accumulated juices and the minced garlic, about 3 minutes.

Add the drained diced tomatoes, clam juice, and chicken broth. Increase heat to high and stir occasionally until the mixture comes to a boil, about 5 minutes.

Once boiling, turn off the stovetop. Place the lid on the Dutch oven and transfer to a 325°F oven. Cook for 25 minutes.

Remove the Dutch oven from the oven. Stir in the shrimp. Return to the oven for 5 minutes.

Remove from the oven. Keep the lid on and let rest for 5 minutes.

Fluff the jambalaya with a fork. Serve with hot sauce. Optional: saltine crackers on the side.

Salt and pepper the steak 30 minutes before grilling.

If making pita from scratch, prepare or purchase 3 hours ahead.

Peel the red onion and slice laterally into 4–5 thick rounds. Set aside, about 1 minute.

Separate the parsley leaves from the stems. Add the leaves to a blender with the smashed garlic and red wine vinegar, about 1 minute.

Blend on low speed, slowly drizzling in the vegetable oil until the sauce is emulsified. Stop occasionally to scrape the sides of the blender. Season with salt and pepper to taste, about 3 minutes.

Slice the tomato into semi-circles. Set aside, about 1 minute.

Grill the red onion rounds and steak over high heat until cooked, about 20 minutes.

Remove the onions from the grill and dice. Set aside, about 1 minute.

Let the steak rest off the heat for 5 minutes.

Cut the steak into bite-sized pieces, about 5 minutes.

Assemble the pitas: spread chimichurri sauce, then add grilled onions, tomato slices, steak pieces, and crumbled blue cheese on top, about 10 minutes.

Thaw the turkey in the refrigerator for four days.

Place the turkey in a 5-gallon bucket. Fill with cold water until the turkey is covered. Remove the turkey and measure the amount of water in the bucket. This is your brine volume, about 10 minutes.

Add brown sugar and kosher salt to the measured water at a 1 cup per gallon ratio. The soy sauce counts as part of the salt — reduce the kosher salt accordingly. Stir to fully dissolve. Add the soy sauce and rosemary sprigs.

Return the turkey to the bucket. Place the bucket in a large cooler and surround with ice. Brine overnight (at least 12 hours), keeping the temperature cold. If the refrigerator has room for the bucket, use that instead.

Prepare the Stove Top Stuffing according to the box directions. Fluff with a fork and let cool for 45 minutes, about 1 hour total.

Remove the turkey from the brine and pat completely dry. Stuff the cavity with the cooled stuffing. Season the outside generously with garlic powder, salt, pepper, and Italian seasoning, about 30 minutes.

Place a bed of rosemary sprigs on an elevated roasting pan. Set the stuffed turkey on top. Add 2 cups of water to the bottom of the pan to prevent drippings from burning. Optional: lay strips of bacon across the top of the turkey, about 5 minutes.

Roast at 325°F for approximately 20 minutes per pound, until the breast reaches 165°F and the thigh reaches 180°F internally, about 4 hours.

Remove from the oven and let rest for 30 minutes before carving.

Carve and serve with mashed potatoes, gravy, green bean casserole, cranberry sauce, and dinner rolls.

French the rib bones: scrape the meat and fat back from the bone ends so they're clean. Season the entire roast generously with salt, pepper, and a little thyme. Optionally truss the roast. About 15 minutes.

Place the seasoned roast on the elevated roasting pan and refrigerate overnight, at least 12 hours. Uncovered is ideal — it dries the surface for a better crust.

Remove the roast from the refrigerator 3 hours before cooking and let it come fully to room temperature on the roasting pan.

Preheat the oven to 425°F. Roast for 20 minutes to develop a crust on the outside.

Reduce the oven temperature to 275°F. Continue roasting until the internal temperature reaches 125°F (medium-rare), approximately 2.5 hours depending on roast size.

Remove the roast from the oven and let it rest for 20 minutes. Do not cut into it before resting.

Slice with a 12–14" carving knife and serve with au jus and horseradish. About 10 minutes.

Score the surface of the ham in a crosshatch pattern. Press one whole clove into each intersection. Place the ham on an elevated roasting pan. About 10 minutes.

Pour 2 cups of apple juice into the bottom of the roasting pan. Tightly seal the ham with foil. About 1 minute.

Reheat in a 325°F oven for 2–3 hours until the internal temperature reaches 135°F.

Remove from the oven and let rest for 20 minutes before slicing.

Slice into thin pieces and serve alongside your favorite potato dish. About 10 minutes.

Mix all BBQ rub ingredients together: paprika, brown sugar, Tony Chachere's, chili powder, garlic powder, oregano, allspice, and cinnamon.

Season all sides of the brisket pieces and baby back racks generously with the BBQ rub. Refrigerate overnight, at least 8 hours. About 5 minutes.

Combine sugar, salt, soy sauce, and cold water to form the brine. Stir to dissolve. Add the divided chicken and rosemary. Soak overnight in the refrigerator or on ice — keep the chicken cold. About 3 minutes.

The next day, stabilize the smoker temperature to 225°F using lump charcoal. Allow about 45 minutes for the smoker to come to temperature and hold steady.

Place the brisket in the smoker. Smoke at 225–250°F for 12–14 hours until the internal temperature reaches 190°F.

Six hours before serving, place the ribs in the smoker at 225–250°F. Smoke unwrapped for 3 hours.

After 3 hours, wrap the ribs tightly in foil and return to the smoker for 2 more hours.

Remove the ribs from the foil and return to the smoker for a final 1 hour to finish. Apply BBQ sauce during this last hour if desired.

Five hours before serving, remove the chicken from the brine and place in the smoker at 225–250°F. Cook until both the thigh and breast reach 165°F internal, approximately 4 hours.

Slice the brisket against the grain, divide the rib racks, and separate the chicken as desired. Serve with all the fixins. About 5 minutes.

Season the NY strip steaks liberally with salt and freshly ground black pepper on all sides. Let rest at room temperature for 3 hours before cooking.

Preheat the cast iron skillet or flattop griddle over high heat until it reaches 450–550°F, about 5 minutes.

Place the steaks directly on the pan. Sear each side for 2–3 minutes, about 6 minutes total.

If the steaks need more time to reach 120°F internal, transfer to a 375°F oven until they hit temperature, about 5 minutes. Pull off heat and rest for 5 minutes.

Deglaze the hot pan with brandy — stand back, it may flame. Scrape up any fond from the bottom of the pan.

Add the beef broth and bring to a boil. Add the heavy cream, green peppercorns, and black pepper. Return to a boil.

Reduce the sauce by at least half, stirring frequently and watching for boilover, until it reaches the desired consistency. About 20 minutes total for the sauce.

Return the rested steaks to the sauce pan. Coat with the sauce and serve immediately, about 5 minutes.

Season the ribs with salt and pepper. Dredge all sides in flour. About 5 minutes.

Heat vegetable oil in the Dutch oven over high heat. Sear the ribs in batches, browning all sides. Do not crowd the pan. Remove seared ribs and set aside. About 20 minutes.

Reduce heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook while scraping the bottom and sides to lift the fond. About 5 minutes.

Add the red wine and continue to deglaze, scraping up any remaining fond. Return heat to high. About 5 minutes.

Once boiling, add the beef broth, tomato paste, thyme, and black pepper. Stir to combine and return to a boil. About 5 minutes.

Return the seared ribs and any accumulated juices to the Dutch oven. About 2 minutes.

Cover the Dutch oven with its lid. Transfer to a 350°F oven and braise for 2 hours.

Reduce oven temperature to 325°F. Remove the lid and continue cooking with an open braise for 30 minutes to concentrate the gravy.

Remove the Dutch oven from the oven and let rest for 20 minutes.

Separate the fat from the gravy using a fat separator. About 5 minutes.

Serve the ribs over mashed potatoes or polenta. Spoon extra gravy over the top. About 5 minutes.

Season the steaks with salt and pepper. Dredge all sides in flour. About 5 minutes.

Heat vegetable oil in the Dutch oven over high heat. Sear the steaks in batches, browning both sides. Do not crowd the pan. Remove seared steaks and set aside. About 20 minutes.

Reduce heat to medium. Add the butter, sliced onion, and celery to the Dutch oven. Cook while scraping the bottom and sides to lift the fond. About 5 minutes.

Add the minced garlic, Italian seasoning, and paprika. Cook until fragrant, about 1 minute.

Return heat to high. Add the beef broth, diced tomatoes, and Worcestershire sauce. Stir to combine and bring to a boil. About 5 minutes.

Return the seared steaks to the Dutch oven, nestling them on top of the vegetables so they are barely submerged in the liquid. About 2 minutes.

Cover the Dutch oven with its lid. Transfer to a 325°F oven and braise for 1 hour 30 minutes.

Test for tenderness — a fork should slide through the meat easily. If not, return to the oven and continue cooking in 30-minute increments until tender.

Remove the Dutch oven from the oven and let rest for 20 minutes.

Separate the fat from the gravy using a fat separator. About 5 minutes.

Serve the steaks over mashed potatoes. Spoon extra gravy over the top. About 5 minutes.

Dice the onion, celery, and carrots and set aside. About 5 minutes.

Season the chicken thighs front and back with Italian seasoning, garlic powder, and black pepper. About 5 minutes.

Coat the large skillet with olive oil and heat over high heat, about 1 minute.

Fry the chicken thighs on both sides over high heat until cooked through on the outside. They do not need to be completely cooked through at this stage. About 10 minutes.

Cut the cooked chicken thighs into 1/2" pieces and set aside. About 5 minutes.

Drain the oil from the skillet and deglaze. Pour the drippings over the cut chicken. About 1 minute.

Melt butter in the stock pot over medium-high heat, about 1 minute.

Add the diced vegetables to the stock pot. Cook until the onions start to sweat, about 5 minutes.

Add the chicken pieces to the stock pot. Cook for 1–2 minutes.

Add the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes.

While the soup simmers, make the dumplings: combine flour, baking powder, black pepper, salt, and thyme in a large mixing bowl. Stir to combine. About 1 minute.

Add the melted butter and milk to the dry ingredients. Stir with a wooden spoon until combined. Add additional milk a little at a time if needed to reach a thick, scoopable consistency. About 2 minutes.

Using a spoon or cookie scoop, drop portions of dough into the simmering soup to form dumplings. About 2 minutes.

Cover the stock pot. Turn heat up just enough to maintain a very slight boil. Cook for 15 minutes. Check for doneness — dumplings should be cooked through and fluffy. Cook an additional 2–5 minutes if needed.

Ladle into bowls with care to keep the dumplings intact. About 5 minutes.

Combine shredded cabbage, minced garlic, apple cider vinegar, water, sugar, sea salt, and cumin seeds in a bowl. Ensure the cabbage is fully covered in the marinade. Marinate for 2 to 12 hours. Drain well before serving. About 2 minutes active.

Combine mayonnaise, Cholula, minced garlic, and cumin seeds in a small bowl. Whisk to combine. Refrigerate until ready to serve. About 2 minutes.

Combine flour, baking powder, chili powder, and seasoning blend in a mixing bowl. Whisk in beer gradually until the batter reaches a thick, coating consistency. About 2 minutes.

Cut the white fish into strips approximately 3/4" wide and 3" long. Set aside. About 1 minute.

Heat oil in the Dutch oven to 350°F. Dip 6 to 8 fish strips into the batter and carefully drop into the oil. Fry for 5–6 minutes, turning occasionally, until golden and crispy. About 7 minutes per batch.

Remove fish from oil and drain on a wire rack or paper towels. Salt immediately. About 1 minute.

Repeat frying in batches until all fish is cooked. About 15 minutes.

Warm the tortillas on a griddle. Keep warm until ready to serve. About 3 minutes.

Assemble tacos: tortilla, drained pickled cabbage, fish strips, aioli. Add optional toppings as desired. Serve warm. About 5 minutes.

Soak the dried red beans in cool water overnight, at least 12 hours. Drain before using.

Cook the chopped bacon in the stock pot over medium-high heat until rendered, about 8 minutes. Do not drain the fat.

Add the drained red beans to the pot. Stir to combine with the bacon and fat, about 1 minute.

Add approximately 3 cups of chicken broth — just enough to cover the beans. Reserve the remaining broth. About 1 minute.

Add onion powder, garlic powder, and Tony Chachere's. Stir to combine. Bring to a boil, then reduce to a low simmer. About 6 minutes.

Simmer on low heat for 2 hours, stirring occasionally. Add reserved chicken broth as needed to maintain desired consistency and keep the beans from drying out.

When beans are completely tender, run through the blender in batches until smooth. Add reserved chicken broth as needed to reach desired consistency — thick enough to mound, or thinner to pour over rice. About 5 minutes.

Serve in a bowl with rice on top, or thin the beans and serve poured over rice. About 1 minute.

Peel, slice, and dice the Granny Smith apples into thin 1/2" pieces. Coat with sugar and let sit overnight — the sugar draws out moisture and helps the apples caramelize. About 5 minutes active.

Preheat the oven to 425°F with the 12" cast iron skillet inside. Allow at least 20 minutes for both the oven and skillet to fully preheat.

Combine eggs, flour, milk, vanilla extract, and salt in the blender. Blend until completely smooth. About 2 minutes.

Drain the liquid from the sugared apples. Sauté the apples in a regular skillet with 2 tablespoons of butter over medium heat until tender. Set aside. About 5 minutes.

When the oven reaches 425°F, carefully pull out the cast iron skillet. Add 3 tablespoons of butter and spread evenly across the bottom. Add the sautéed apples. Pour the batter directly into the skillet. About 1 minute.

Return the cast iron skillet to the oven immediately. Bake for 18–20 minutes until the edges are puffed and golden and the center is set. Check the bottom doesn't burn.

Remove from the oven. Dust the top with sifted powdered sugar. Let cool for 5 minutes, then slice and serve as is or with maple syrup. About 6 minutes.

Slice strawberries thin. Coat with 4 tablespoons of sugar. Refrigerate overnight — the sugar draws out the juice and concentrates the flavor. About 5 minutes active.

Mix some of the sugared strawberries into 1.5 pints of mascarpone. Keep as much juice out of the mixture as possible so the filling stays thick. Set aside in the refrigerator. About 1 minute.

Mix 1 tablespoon of chocolate syrup into 0.5 pint of mascarpone. Stir to combine. Set aside in the refrigerator. About 1 minute.

Combine eggs, milk, flour, melted butter, sugar, vanilla extract, and salt in the blender. Blend until completely smooth. About 2 minutes.

Preheat the crepe skillet over medium to medium-low heat for 5 minutes. Butter the pan and wipe it off with a paper towel.

Add 1/4 to 1/3 cup of batter to the skillet. Immediately swirl the pan to spread the batter thin and even, making sure it reaches the edges and forms a round shape. Flip when the crepe is set and shows just a touch of golden spots. Adjust heat as needed. The first crepe may be a throwaway. About 2 minutes per crepe.

Continue cooking crepes one at a time until all batter is used. About 40 minutes.

When crepes are cool, spread the mascarpone filling across one half of the crepe all the way to the edges. Roll into a tight roll. Top with extra sugared strawberries or a drizzle of chocolate. Dust with sifted powdered sugar. About 1 minute per crepe.

Repeat with remaining crepes. About 20 minutes.

Combine soy sauce, chicken broth, brown sugar, ginger, garlic, and black pepper in a large bowl. Stir until the sugar is fully dissolved.

Add the chicken thighs to the marinade. Marinate for 1 to 12 hours — longer is better.

Transfer the chicken and all the marinade to a stock pot. Bring to a boil, then reduce to a simmer. Cook for 1 hour.

Remove the chicken thighs and pull them apart with a fork into bite-sized pieces.

Serve the pulled chicken over a bed of shredded cabbage. Add rice and macaroni or potato salad to the plate.

Combine ground beef, 1/2 cup breadcrumbs, and egg in a large mixing bowl. Mix until just combined, about 5 minutes.

Shape the mixture into oval patties, about 10 minutes.

Spread the remaining 1/2 cup breadcrumbs in a casserole dish. Dredge the top and bottom of each patty in the breadcrumbs.

Melt butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until tender, about 10 minutes. Remove from the pan and set aside.

Add vegetable oil to the same skillet and preheat over medium-high to high heat, about 2 minutes. Place the dredged patties directly in the pan.

Cook each side 2–3 minutes until the desired color is achieved, about 6 minutes total. If the patties need more time to reach an internal temperature of 140°F, finish them in a 375°F oven for up to 5 minutes.

Pull the patties off the heat and let them rest, about 5 minutes.

Deglaze the pan with a splash of beef broth, scraping up the fond. Add the remaining beef broth and bring to a boil, then reduce to a simmer. Add the ketchup, Worcestershire sauce, and soy sauce. Season to taste. Simmer about 20 minutes total to develop the sauce.

Stir the cornstarch and cold water together until a smooth slurry forms. Stir into the simmering sauce to thicken. Repeat if needed to reach the desired consistency.

Return the mushrooms to the sauce. Serve the patties with sauce spooned over, alongside mashed potatoes, corn, and brownies — TV dinner style.

Cook the macaroni according to package directions. Drain and set aside.

Brown the ground beef with the diced onion and bell pepper in a large skillet over high heat, about 10 minutes. Drain and discard the grease.

Add the paprika, chili powder, cumin, oregano, black pepper, and garlic powder. Stir to combine and reduce heat to medium, about 1 minute.

Add the tomato paste and beef broth. Stir until fully incorporated, about 1 minute.

Add the shredded cheddar cheese and stir until melted, about 1 minute.

Add the cooked macaroni and stir to combine. Transfer the mixture to a casserole dish.

Top evenly with Italian-style breadcrumbs.

Bake at 375°F for 25 minutes until the top is golden and the dish is bubbling.

Serve with salad on the side.

Divide the ground beef into 9 equal portions and form each into a hamburger patty. Season as desired with Montreal Steak Seasoning or salt, pepper, and Caldo de Res, about 10 minutes.

Double up two sheets of aluminum foil per packet (9 packets total). Layer the bottom of each packet with sliced potatoes, then peas and carrots on top of the potatoes, then place a seasoned hamburger patty on top. Seal each packet tightly, about 10 minutes.

Cook at 400°F in the oven, on the top rack of a grill at 400°F, or toss directly into a campfire for 25–35 minutes, or until done.

Dump out onto a plate and serve, or eat straight out of the foil boat.

Open both ends of the tomato paste can and set it near the skillet so it's ready to push through.

Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, about 10 minutes. Drain the grease.

Add the Sloppy Joe seasoning packets, tomato paste, the water called for on the packet directions, and the diced green chiles. Stir to fully incorporate. Bring to a boil, then reduce to a simmer. Cook until the mixture reaches your desired consistency, about 5 minutes.

Spoon the Sloppy Joe mixture onto buns and top with sliced dill pickles. Serve with French fries, tater tots, chips, or macaroni salad on the side.

Boil the peeled and cubed Yukon Gold potatoes for 20 minutes or until fork-tender. Drain and return to the pot.

Add butter, milk, and cream to the potatoes. Mash and beat until the desired consistency is reached. Season with salt and pepper to taste. Set aside.

Brown the ground beef with the diced onion in a large skillet. Drain the grease, about 10 minutes.

Add the tomato paste and beef broth to the skillet. Stir to incorporate, about 1 minute.

Add the ketchup, mustard, and Catalina dressing. Stir to incorporate. Season with salt and pepper to taste, about 1 minute.

Spread the drained green beans in an even layer on the bottom of the casserole dish. Cover with the ground beef mixture. Top with the mashed potatoes. Optionally, top with French fried onions before baking.

Bake at 375°F until heated through and the top is set, about 20–25 minutes.

Serve with salad.

Soak the breadcrumbs in the milk for about 5 minutes. Set aside.

Sauté the finely diced onion in butter and oil over medium heat until sweated, about 3 minutes. Add to the bowl with the soaked breadcrumbs.

Add the ground beef (or beef and pork), egg, Worcestershire sauce, salt, pepper, and allspice to the bowl. Mix by hand until just combined, about 3 minutes.

Form into 1-inch balls and place on a baking sheet lined with waxed paper. Makes 40–45 meatballs. Optionally, chill in the freezer for 20 minutes to firm them up before cooking.

Cook the meatballs in a large skillet with oil and butter over medium-high heat in two batches, about 7–8 minutes per batch until done. Remove from the skillet and set aside. Drain the grease.

Melt 3 tbsp butter in the same skillet, scraping up the fond. Add the flour and stir to form a roux, about 2 minutes.

Slowly whisk in 2 cups of beef broth over medium-high heat until a smooth gravy forms. Stir in the heavy cream. Continue heating until the gravy just starts to boil. Add remaining beef broth as needed to reach the desired consistency. Season with salt and pepper to taste.

Reduce heat to low. Add the meatballs back to the skillet and stir to coat. Heat until warmed through, about 5 minutes.

Serve over warm buttered noodles.

Butterfly each chicken breast half or slice into thirds. Place in a storage bag and pound to a 1/4-inch thickness.

Add flour and chicken seasoning to the bag with the chicken. Seal and shake to coat each piece evenly.

Lay a sage leaf on each fillet, then cover with half a slice of prosciutto. Press gently to adhere. Set aside.

Heat a large skillet over high heat. Cook the chicken in three batches, placing each piece prosciutto-side down first. Cook about 5 minutes per batch, flipping once. Keep finished batches warm while the rest cook.

Drain the oil from the pan but leave the fond. Deglaze with the white wine, scraping up the browned bits.

Add a few sage leaves and garlic to the pan. Stir for about 30 seconds until fragrant.

Pour in the chicken broth. Cook over high heat until the sauce is reduced by half, about 10 minutes.

Turn off the heat. Whisk in the butter to mount the sauce until smooth and glossy.

Spoon the sauce over the chicken and serve with polenta, potatoes, or pasta.

Combine white wine, chicken broth, red wine vinegar, brown sugar, olives, prunes, capers, oregano, garlic, bay leaves, and black pepper in a large bowl. Stir until the sugar is dissolved.

Add the chicken thighs to the marinade. Transfer to a two-gallon storage bag and place in the casserole dish. Marinate for 1 to 12 hours.

Preheat oven to 375°F. Remove the chicken from the storage bag and arrange in the 9x13 casserole dish with the marinade. Cover tightly with foil.

Bake covered for 1 hour. Remove the foil and continue baking for another 20 minutes to finish and caramelize the top.

While the chicken finishes, cook the penne pasta according to package directions.

Serve the chicken and pan sauce over penne. Top with Parmesan cheese if desired.

Cook the penne pasta and set aside. Fillet and pound the chicken breast halves to a 1/4-inch thickness. Dredge each piece in flour seasoned with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Fry the chicken in batches, about 3 minutes per side, until mostly cooked through. Transfer to a warm oven to hold while you finish the remaining batches.

In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until browned, 4–6 minutes.

Add the diced shallot and cook for 1 minute. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth, Marsala wine, and heavy cream. Bring to a boil, then reduce to a steady medium boil. Cook until the sauce is reduced by half, about 15–20 minutes.

Return the chicken cutlets to the pan. Coat thoroughly in the sauce and cook for 2 minutes until warmed through.

Serve over penne pasta or polenta.

Cook the penne pasta in a stock pot according to package directions. Reserve the pot for combining later.

Slice the sausage links into 1/4-inch thick medallions.

Fry the sausage medallions in a large skillet over medium-high heat, flipping until cooked through and evenly browned on both sides, about 10 minutes.

Drain off the grease. Return the skillet to low heat.

Add the dry sherry to the skillet. Scrape the fond from the bottom of the pan to deglaze.

Add the marinara sauce. Thin with water or broth as desired by rinsing out the jar. Heat over medium heat until warm, about 5 minutes.

Add butter, granulated garlic, Parmesan cheese, and black pepper to the warm drained pasta in the pot. Stir to combine until the butter is melted and the pasta is coated.

Add the sauce and sausage to the pasta pot. Stir to combine. Finish with Pecorino Romano cheese.

Serve individual plates with Caesar or side salads. Garlic bread on the side if desired.

Grate the mozzarella and divide into three equal portions. Set aside.

Brown the ground beef or sausage in a large skillet. Drain the grease.

Add one third of the mozzarella, three-quarters of the marinara, and the dried basil to the meat. Stir to combine. Divide the meat mixture into three even portions and set aside.

Cook the lasagna noodles in a large pot of boiling water. Drain and transfer to cold water to stop cooking.

Preheat the oven to 375°F. Spread a thin layer of the remaining marinara on the bottom of the 9x13 casserole dish.

Build the lasagna in layers: noodles, one portion of meat mixture, ricotta, and mozzarella. Repeat for three layers total.

Finish with a final layer of noodles, the remaining marinara, and the last third of mozzarella on top.

Bake at 375°F for 35 minutes, or until the cheese on top is golden and bubbly.

Let cool for 10 minutes before cutting and serving. Great with salad and garlic toast.

Cook the fettuccine noodles (homemade or boxed) and set aside.

Trim fat from the chicken breasts. Cut each half into thirds — use the thin end as one piece and fillet the thick end into two pieces. Season all pieces with garlic powder and Italian seasoning.

Cook the chicken in a lightly oiled skillet over medium-high heat until the outside is lightly browned, about 10 minutes. Work in batches if needed. The chicken does not need to be fully cooked through at this point.

Remove the chicken from the pan and drain the grease. Deglaze the pan with a small amount of dry white wine, sherry, or chicken broth, scraping up the fond. Do not drain — leave the deglaze in the pan. Turn off the heat.

Cut the chicken into bite-sized pieces that will fit on a fork alongside the noodles.

Return the diced chicken to the deglazed skillet. Heat over medium-high until all pieces are cooked through, about 5 minutes.

Add the chicken broth and heavy cream to the skillet. Bring to a boil and maintain a rolling boil, adjusting the heat so the cream doesn't boil over. Reduce until the sauce reaches the desired consistency, about 8 minutes.

Turn off the heat. Slowly stir in the Parmesan cheese until fully melted. Season with salt and pepper to taste.

Toss the fettuccine with the chicken and sauce, or serve the sauce and chicken on top of the noodles.

Preheat oven to 350°F.

Season both sides of the chicken thighs with salt, pepper, and garlic powder. Set aside.

Heat vegetable oil in a Dutch oven over high heat. Sear the chicken thighs until browned on both sides, about 4–5 minutes per side — they don't need to be cooked through at this point. Reduce heat to medium-high, remove chicken from the Dutch oven, and let rest.

In the same Dutch oven, cook the diced onion and bell pepper until tender, about 8 minutes. Add the garlic and cook one more minute.

Add the rice, tomato paste, cumin, oregano, sazón, and turmeric. Stir to combine and cook for about 5 minutes, until the mixture starts to brown on the bottom of the Dutch oven.

Pour in the chicken broth. Scrape up all the fond from the bottom. Increase heat to high and bring to a boil.

Cut the rested chicken thighs into bite-sized pieces. Add them back to the Dutch oven and stir to combine. Cover with the lid and place in the 350°F oven.

Bake for 25 minutes, until the rice is cooked through and has absorbed the broth.

Remove from oven and let rest on the counter for 10 minutes. Fluff the rice and serve.

Serve as a standalone meal with your favorite hot sauce.

Combine cold water, brown sugar, kosher salt, soy sauce, and rosemary sprigs in a large 2-gallon container. Stir until the sugar is fully dissolved.

Add the whole chicken breasts to the brine. Refrigerate overnight — or keep in a cool space with ice — for at least 12 hours.

Remove the chicken from the brine and pat dry. Coat each piece generously on all sides with BBQ rub.

Grill over medium-high heat for 15–20 minutes, flipping occasionally. Continue cooking until the internal temperature reaches 160°F.

Optional: brush all sides of the chicken with BBQ sauce. Crank the heat to high and cook for another 5 minutes to caramelize the sauce.

Pull off the heat and let rest for 3 minutes before serving.

Serve with baked beans and corn.

Marinate the chicken thighs in 1 cup of soy sauce for 2–6 hours.

Julienne the bok choy, bias-slice the celery, and radially slice the onions. Set aside.

Combine chicken broth, the reserved soy sauce marinade, honey, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, and white pepper in a bowl. Stir well and set aside.

In a small ramekin, stir together the cornstarch and cold water until smooth to form a slurry. Set aside.

Grill the marinated chicken thighs over medium-high heat for about 15 minutes until cooked through. Remove and let rest for 5 minutes, then slice into bite-sized cubes.

Heat the wok over high heat. Add vegetable oil and sesame oil. Sauté the vegetables for about 3 minutes until the onions are just slightly translucent — don't overcook.

Add the sliced chicken to the vegetables in the wok over medium heat. Stir to combine.

Pour the sauce over the stir fry and heat until it just approaches a boil, about 3 minutes.

Push the stir fry to the sides of the wok, clearing the center. Add the cornstarch slurry a little at a time, stirring frequently, until the sauce reaches your desired thickness. Fold everything together.

Serve over cooked rice.

Combine chicken broth, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, black pepper, and ketchup in a bowl. Stir well and set aside.

In a small ramekin, stir together 2 tbsp cornstarch and 1 tbsp cold water until smooth to form a slurry. Set aside.

Bias-slice the celery and radially slice the onions. Set vegetables aside.

Dice the chicken breast halves into bite-sized cubes.

Mix 1 cup flour and 1/2 cup cornstarch in a shallow dish for the initial dry dredge. In a separate bowl, whisk together the eggs and milk to form the egg wash. Mix 3 cups flour and 1 cup cornstarch in another shallow dish for the final dry dredge.

Dredge the chicken pieces using the dry-wet-dry method: coat in the initial flour-cornstarch mix, dip in the egg wash, then coat thoroughly in the final flour-cornstarch mix. Spread the dredged pieces on parchment paper without letting them touch.

Heat oil in a Dutch oven to 375°F. Fry the chicken in batches for 3–4 minutes per batch until cooked through and golden. Transfer to a cooling rack to drain — not paper towels.

Heat the wok over high heat. Add vegetable oil and sesame oil. Sauté the vegetables for about 3 minutes until the onions are just slightly translucent. Don't overcook.

Add the fried chicken to the vegetables in the wok over medium heat. Stir to combine.

Pour the sauce over the stir fry and heat until it just approaches a boil, about 3 minutes.

Push the stir fry to the sides of the wok, clearing the center. Add the cornstarch slurry a little at a time, stirring frequently, until the sauce reaches your desired thickness. Fold everything together.

Sprinkle with sesame seeds and serve over cooked rice.

Preheat frying oil in a Dutch oven to 360°F.

Cook and chop the bacon. Chop the iceberg lettuce, slice the tomatoes into wedges, and grate the carrots. Combine lettuce, tomatoes, and carrot in a large salad bowl. Toss to combine and set aside.

Whisk together mayonnaise, honey, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste. Set aside.

Fry the frozen chicken tenders in two batches at 360°F, about 5 minutes per batch. Maintain oil temperature — don't let it climb too high or drop too low. Drain on a wire rack.

Chop the fried chicken tenders into bite-sized pieces.

Build individual salads: start with the salad mixture, then add cheddar cheese, bacon, and a drizzle of honey mustard dressing. Top with the chopped chicken tenders.

Serve immediately while the lettuce is still cold and the chicken is still hot.

Shred the lettuce, dice the tomatoes and onion, and grate both cheeses. Set aside.

Brown the ground beef in a skillet over high heat, about 8 minutes. Drain off the grease.

Add the taco seasoning packet and finish cooking according to package directions, about 3 minutes. (For the El Pato variation: replace the seasoning packet with one can of El Pato green sauce and a splash of water. Cook over medium heat, stirring occasionally, until the liquid reduces to the desired consistency, about 15 minutes.)

Warm the hard taco shells on a baking sheet in a 325°F oven according to package directions, about 5 minutes.

Assemble tacos in the correct order: meat, onions, cheese, lettuce, tomatoes.

Finish with Cholula hot sauce and sour cream if desired.

Shred the lettuce and dice the tomatoes. Dice one half onion for the meat layer. Dice the other half onion and mix with chopped cilantro for the topping. Grate both cheeses. Set everything aside.

Brown the ground beef in a skillet over high heat, about 8 minutes. Drain off the grease.

Add the taco seasoning packet and finish cooking according to package directions, about 3 minutes. (For the El Pato variation: replace the seasoning packet with one can of El Pato green sauce and a splash of water. Cook over medium heat until the liquid reduces into the meat, about 15 minutes.)

Assemble tacos on flour tortillas in order: meat, plain diced onion, onion-cilantro mix, cheese, lettuce, tomatoes.

Finish with Cholula hot sauce and sour cream if desired.

Slice the bell peppers and onion thinly. Slice the sirloin and chicken breast halves thinly. Thaw, deshell, and devein the shrimp. Set everything aside in separate bowls.

Start the Spanish rice according to box directions — it takes about 25 minutes and should be going while you cook the proteins.

Heat a large skillet or wok over high heat. Add the vegetable oil, then the peppers and onions. Cook to just shy of desired tenderness, about 3 minutes. Remove from the skillet and return to their bowl.

Cook the steak in the same skillet over high heat until done, about 5 minutes. Remove and return to its bowl.

Cook the chicken in the skillet over high heat until done, about 5 minutes. Add the steak, peppers and onions, and shrimp back into the skillet.

Add the fajita seasoning and cook according to packet directions until the shrimp is cooked through, about 5 minutes. Turn off the heat and cover with a lid to keep warm.

Heat the refried beans in a small saucepan over medium heat, about 3 minutes.

Serve the fajita mixture with warm flour tortillas, Spanish rice, and refried beans on the side. Add hot sauce and sour cream if desired.

Shred the lettuce and dice the tomatoes. Dice one half onion for the filling. Dice the other half onion and mix with chopped cilantro for the topping. Grate both cheeses. Set everything aside.

Start the Spanish rice according to box directions — it takes about 25 minutes and should be going before you start the beef.

Brown the ground beef in a large skillet over high heat, about 8 minutes. Drain off the grease.

Add the burrito seasoning packets and finish cooking according to package directions, about 3 minutes. (For the El Pato variation: replace the seasoning packets with two cans of El Pato green sauce and a splash of water. Cook over medium heat until the liquid reduces into the meat, about 15 minutes.)

Heat the refried beans in a small saucepan over medium heat, about 3 minutes.

Assemble burritos on large flour tortillas in order: meat, beans, rice, plain diced onion, onion-cilantro mix, cheese, lettuce, tomatoes. Roll and fold to close.

Finish with Cholula hot sauce and sour cream if desired.

If making extras to reheat later, assemble those without lettuce and tomato — they don't survive reheating.

Cook the white rice and set aside. Dice the bell pepper, onion, and potatoes. Slice the olives thin. Measure out the raisins.

Brown the ground beef in a large skillet over high heat, about 10 minutes. Drain and discard the grease.

Add the garlic, Sazón, cumin, oregano, black pepper, and chili powder. Stir to combine, about 1 minute.

Add the bell pepper, onion, and potatoes. Stir to combine, about 1 minute.

Add the beef broth and drained diced tomatoes. Stir, bring to a boil, then reduce to a rapid simmer, about 3 minutes.

Add the Spanish olives and raisins. Continue to simmer, stirring occasionally, until the liquid has mostly cooked off and the potatoes are tender, about 15 minutes.

Serve over white rice with tortillas on the side.

Combine all marinade ingredients — soy sauce, olive oil, white vinegar, garlic, chili powder, cumin, Tony Chachere's, oregano, paprika, jalapeño, and lime juice — in a 1-gallon zip-lock bag. Mix well.

Add the flank steak to the bag, press out the air, and seal. Marinate in the refrigerator for at least 2 hours, up to 12. The longer it sits, the deeper the flavor.

Heat the grill to high. Remove the steak from the marinade and reserve the marinade. Grill the steak over direct high heat for about 10 minutes, turning once, to sear the surface and get good char. It's okay if the center is still rare at this point — that's the plan.

Pull the steak off the grill and chop it into bite-sized pieces on a cutting board.

Create a foil boat from heavy-duty aluminum foil. Place the chopped steak pieces in the boat and add a splash of the reserved marinade for moisture. Set the foil boat over indirect heat on the grill and cook another 10 minutes until the steak is cooked through and has soaked up the marinade.

Serve straight from the foil boat with warm tortillas, shredded cheese, salsa, and guacamole. Top with onions and cilantro if you like.

Preheat oven to 375°F. Grease a 9x13 casserole dish.

Par boil the grated zucchini for about 3 minutes, then drain well. Press out as much moisture as you can — this keeps the casserole from getting watery.

In a large bowl, combine the drained zucchini with the grated carrot, chopped onion, sour cream, cream of chicken soup, and grated cheddar cheese. Mix until well combined, about 2 minutes.

Spread half the package of dry (uncooked) Stove Top stuffing mix evenly across the bottom of the prepared 9x13 pan.

Spoon the zucchini mixture evenly over the stuffing layer.

Top with the remaining half package of dry stuffing mix, spreading it evenly over the top.

Bake at 375°F for 30 minutes, until the top is golden and crispy and the casserole is bubbling around the edges.

Let rest for a couple of minutes, then serve as a side dish.

Combine all ingredients in a small bowl and stir until smooth.

Taste and adjust — more relish for sweetness, more vinegar for tang.

Refrigerate for at least 30 minutes before using to let the flavors come together.

Combine all ingredients in a bowl and whisk until smooth.

Taste and adjust heat with additional hot sauce as desired.

Cover and refrigerate for at least 1 hour before serving to let the flavors develop.

Combine all ingredients in a large bowl and mix thoroughly.

Transfer to an airtight jar or container.

Apply generously to ribs, brisket, or pork shoulder. Rub in on all sides and refrigerate overnight before cooking.

Crack the whole black peppercorns and coriander seeds coarsely using a spice grinder or mortar and pestle — you want texture, not powder.

Combine cracked spices with all remaining ingredients and mix well.

Press firmly onto all sides of the brisket or beef. Refrigerate uncovered overnight before smoking or cooking.

Combine all ingredients in a saucepan over medium heat.

Stir until the sugar dissolves — about 3–4 minutes. Do not boil.

Remove from heat and let cool completely before using or storing.

Shred the cabbage finely and place in a large bowl.

Whisk together the ketchup, vinegar, sugar, salt, pepper, and red pepper flakes in a separate bowl.

Pour the dressing over the cabbage and toss well to coat.

Refrigerate for at least 1 hour before serving — it gets better as it sits.

Shred the cucumber with a cheese grater. Spread the gratings out over a large dish towel, wrap it up, and wring out as much moisture as possible — don't be afraid to use a lot of force. Repeat with a second dry towel. (10 min)

Combine the yogurt, dried cucumber, garlic, lemon juice, and dill in a medium mixing bowl. Stir to combine. Salt and pepper to taste. (2 min)

Store in the refrigerator until ready to use. (2 hr)

Serve with kabobs, gyros, burgers, or grilled chicken, among others. (1 min)

Combine 1 packet of Lipton French Onion Soup mix with 1 pint (16 ounces) of sour cream in a medium mixing bowl. Stir until fully combined. (2 min)

Store in refrigerator until ready to use. (20 min)

Serve as a dip with Triscuits, potato chips, celery, and carrots, among others. (1 min)

Cook 1 1/2 cups pitted prunes in approximately 1 cup of water in a medium sauce pan. Mash, then let cool. (10 min)

Prepare one box of Strawberry-Banana Jello as directed. Let cool to soft gel stage. (1 hr)

Whip heavy cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside. (3 min)

When Jello reaches soft-set stage, whip with electric mixer. Add in whipped cream, mashed prunes, and chopped walnuts. Pour into 9x13 casserole dish. (2 min)

Refrigerate until firm. (2 hr)

Place on community table and let guests decide for themselves how much they want to grab. (1 min)